The Middlebury register. [volume] (Middlebury, Vt.) 1850-1882, 1853-11-09

and bank bills in their hand. and back
with their change. Thousands upon
thousands change hands here every day.
and the annual sales at "STEwAnrs"
count up to millions. The presiding
genius of this establishment has hewod
his own way alone i'll the world, from
nameless boy, to be the chief of Amcri-
can merchants-and that. let us say, is
no small honor Chance makes Cover
nors, Senators, Presidents-as the his
tory of the last quarter of century will
demonstrate but it is energy, enter
prise. genius. industry, sagacity, indomit-
able perseverance, and an iron will that
make the great merchant, that carry
him onward to the head of his class.
Glance never made STEWART. nor
'Stewarts" what the one or the other is.
We have had a weary walk, our friend,
let US pass to our hotel, the ST. Nicho-
las. When We first visited New York.
the location where this princely estab-
lishnent stands, was in the suburbs. out
of town, almost in the meadows and
fields. But what was that in the way
OF thirty years progress 1t is now in
the heart OF the great city, almost down
town" No need, my friend, to describe
the 81. Nicholas. As "SrswARr's" is
the first store in the world, 80 is the St
Nicholas the first Hotel, unmatched and
unmatchable. But there is a rumb
ling like thunder through this gigantic
establishment, that goes growing and
rolling along the halls and through the
parlors, and into the rooms 1t is the
great gong, Chinese in make. imported
from the Celestial Empire by "outside
barbarians."- says, in its erum way.
that the hour of dinner is como. Wait
a little. DO as others do. Wall; in
quietly and scdatcly No rushing-bc
dIguihed and calm. Hungry as we are,
We must not forget our dignity. Well,
here VIC are, in the great dining hall,
with five or six hundrcd--probably
more, but certainly that seated
at table. Sayory soup, in a fiat dish, is
placed before us. Eat away, our friend,
and thank Providence that you are not
left to chop sticks aud liquid food
Well, the soup plate has vanished and
what next \ bare table bare. at
least, of cdibles. True, there are china
plates, silver forks, porcelain pitchers,
and silver dishes. But where are the
joints, the surloins of beef, the turkics
rostcd aud boiled, the chickens. roasted,
boiled and frigazecd} Where the game,
the saddles of vcnison, the canvass backs.
the wild geese and ducks Where is
everything that we have heard of, that
goes to make up the sumptuous st.
Nicholas dinner 4 card is placed in
your hand, all printed over May be it
speaks about all these things 1t is
called Il bill Of fare Read it and be
wise. Call for the good things it tells
of, and be happy in the joys of gastrono-
my Pshaw 1t is French, and we un-
derstand only the mother tongue. Much
cdilication is there to rs IN this printed
sheet Much wisdom can acc draw from
its adnonitions. Were it Latin, we
could call up our ancient learning, and
spell out an inkling of its meaning
Even were it Greek, We might, by draw
ing upon our schoolboy studies make a
faint guess as to what it refers. But
French Away with it 1t is all
Dutch to us But, our dear sir, We
must eat. Aye, VIC must dine Call up
the Irish waiter standing little way
down, and point to the largest word on
the bill and ask him what dish that is
Pat scratches his pate in bewildcrment,
and seeking the bill and your plate ,trots
off to the cook-room and returns with
what ''PoM dc tcrrc, az ndturcl,"
was what you called for and here is
boiled potatoe with the skin on Won
derful transformation in the name of a
simple potatoe Try again Pick out
another dish with highsounding. long
waistcd name and send for it, What on
earth is this A beef steak smothered
in onions, steaming up under your pose
BE calm, our friend. The servant is
not to blame He brought what you
called for.-Throw away the bill. Dis
card French names and French cookery,
Go back to first principles, and cry out
for roast beef, pork and beans, or some
other primitive dish, whcreon our sim
pie minded ancestors fed and grew fat.
In this bill of fare printed in French, is
not only bad faith but great folly.
What Frenchman, we should like to
know, in his own frog eating country, ev-
er saw hotel like the St Nicholas -
Why then this miserable affectation,
this libel upon our country and our Ian
guagc, by adopting French jargon in
our bills Of fare. Is not plain, simple
English, the language of our people, our
institutions, our Courts, our Presidents,
our Governors, Legislators. our Stat
utes, and our history, good enough for
our public houses Disgraceful, belit-
tleing atfectation is it all. and if We had
our way we would leave those hotels
that adopt French ns the language Of
their bills Of fare to tho patronage of
Frenchmen alone We would make it
a losing game to call potatoc, either
more or less than simply potatoe. We
would make the mother tongue rcspec-
ted at table as we'll as every where else.
so that a gentleman who is learned only
in good English, could call understand
ingly for what was palatable to him.
We would save him from the hazards of
having dish of frogs set before him,
when his heart was set on spring chick
ems or the side-bone of turkey. We
are against the hard alternative of stud
ying French, or losing a good dinner.
l.. 4 IL Il Il