Friday, October 13th 1854 ~ Lucerne, Switzerland

"The Lake of Lucerne: Mont Pilatus in the Distance" (1857) by J. Inchbold.

The morning was chilly, cold, and disagreeable, but promised to be more pleasant than yesterday. The sun peeped out at intervals and seemed to be making efforts to redeem the character of a Swiss autumn. We left Kreutzstrasse at half past eight this morning and arrived at Lucerne at four o’clock this afternoon. The country is generally level and does not possess much that would be interesting to old European travelers, but we were delighted with the picturesque dresses of the peasantry, the brown cows, eight harnessed to a plow. The peculiar houses, generally of wood, pretty at a distance but dirty and uncomfortable when closely inspected. The occasional ruins of castles each on its high rock, the pleasant manners of the peasants, who all touched their hats to us as we passed etc. Our road lay through Sursee and along the borders of the pretty little Lake Sempach. When our witurier stopt to find his horses at noon Lizzie and myself walked on, leavin the carriage to come up in an hours time. During our walk we met an old priest, drest in the rusty brown cloth frock of a monk, with a rope girdle. Around him were grouped a dozen children with whom he was talking. We joined him and in conversation he informed us that he no longer exercised the holy office. The reason why was apparent from the state of his breath. He was without a hat and had a rosary hung from his rope belt. On this road I first saw an English walnut tree. We stopt and partook of its fruit which some little boys were shaking down. One seems to see infinitely more of the country when walking and of the people. Indeed I think it is the only way to become well acquainted and enjoy a European country. If I could I should much prefer traversing Switzerland on foot. The peasants of the Northern and Eastern cantons speak bad German. In the neighborhood of Geneva the language is French, but not Parisian French. Our breakfasts since we have been in Switzerland have been peculiar. We have always honey, good butter, rich cream, French rolls or “petit pains” as they are called here. These “petit pains” are only found in the hotels, the Swiss bread tastes like our home made except that it is always a little acid and darker in color. Fresh eggs are plenty. Mutton chops are very nice here. As we approached Lucerne the country became more hilly as if to give us a foretaste of the glories to be revealed.