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seldom seen from the line. At each station the train stops
from 20 to 45 minutes, as the case may be, at the end of
which three signals are given with a bell, and then three
whistles with long intervals. Still a few minutes pass
after the last signal, and finally the train once more starts
quietly on its journey. At every station tea and vodka
can be had, but regular meals are served only at certain
places. When leaving the train at the stations, it is
absolutely necessary to hire some one to watch over your
baggage, for stealing on the trains is very common. The
stations are invariably too small, and there is a great deal
of crowding and scrambling to get to the buffet for a glass
of tea or vodka, or to get a place at the table, where, as
a rule, a long wait is necessary before a more or less
cleanly and courteous waiter appears and brings you stchee
(cabbage soup) and cutlets, which you swallow as quickly
as you can, and hurry back to the train to see if your
things are all right. The soup with a small piece of meat
swimming in it costs about eighteen pence, the cutlets half
a crown or three shillings, and a bottle of beer about
seven-pence or eight-pence. Considering the low price of meat
(three-halfpence a pound), the food at the Siberian railway
restaurants is rather dear; moreover its quality does not, as a
rule, come up to that of the generally excellent railway
restaurants in European Russia. For third-class passengers
there is a special buffet, and for the emigrants a “kipitka”
or cooking-house, where they receive boiling water
gratuitously for their tea. As a rule, these passengers never
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