New-York daily tribune. [volume] (New-York [N.Y.]) 1842-1866, 1860-03-03


ments to the circle Of ladies' with the ease and ee
e.nce of manners for which he was remarkable.
Notwithstanding his great occupation in public
affairs, Washington continued to pay the strictest
attention to bis private concerns. He was in the
habit of receiving regular reports from the agents
of bis estates in Virginia and directed by letter the
management Of those extensive estates with con-
summate kill and success. He also inspected the
weekly accounts aud disbursements of his house.
hold in Philadelphia. Washington was practical
economist. While he wished that his style of living
should correspond with his station, he was utterly
averse to all sorts of extravaganza and waste.
His steward, Samuel Fraunces, was man of con-
siderable taste aud talent in bis profession but at
the same time was ambitious fond Of display, and
reckless of expenditure. This produced frequent
difficulties between the President and the steward
though the latter was one of the most devotedly
attached to him of all the household. The expenses
of the presidential mansion were settled weekly
ard upon the bills being presented for his Inspections
the steward usually received sound rating for his
prodigality. Without being in the slightest degree
al epicule Washington had decided weakness for
fish. He carried this so far, that be even always
ate Goldfish on Saturdays, and often received
present Of the unsayOy Wand prepared in the New
England style, as q compliment from some of the
New England ladies at the " Republican Court"
&" 1t happened that single sbad was caught in the
Delaware, in February, and brought to the Pha-
delpha market for sale Fraunces pouuced upon
it with the speed of an osprey, regardless OF price,
but cbsrmed that he had secured delcacy that,
above all others, be knew would be agreeable TO
the palate Of his chief When the fshswas served,
Washington suspected departure from his orders
touching the provision to be made for his table,
and said to Fraupces who stood at his post at the
s;deboard, What fish is this y "A shad, very
fine shad, was the reply; / knew your E1cellency
was particularly fond of this kind of fish, and was
30 fortunate az to procure this one in market
q solitary one, and the first of the season The
price, Sir; the price p continued Washington, in
stern, commanding tone; the price, Sir 2 Three
-tbIee-three doarr,' stanmered ont the con-
sciencesttcken steward. Take it away
Numbered the chief; take it away, Sir; it
shall never be said that my table sets such an ex
ample of luxury and extravaganza Poor Frances
tremblngly obey ed and the first shad of the season
was removed untouched, to be speedily discussed by
| the gOurnands Of the servants hall"
The chief cook of the establishment was a cele-
brated artist in his line. His name was Hercules,
ard be was famiharly called Uncle Harkless
Trained in the mysteries of his profession from
early youth, in the palmy days Of Virginia, when
the smoke Of her thousand chimneys gave token OF
generous hospitality, Uncle HAIRLESS was, ut this
time, as accomplished master of the culinary art
as could be found in the United States. He was
dark brown man, not much above the middle size,
but possessing On almost fabulous strength, which
reminded one of bis namesake of classical antiquity.
The chief cook gloried in the cleanliness and nicely
Of his kitchen. The slightest speck or spot that
could be found on the tables or dressers was visited
on his underlings with summary retribution. But
the chief glory Of Uncle Harkess was in preparing
the great Thursday dinner, when members of Con-
gress eat at the table of the President During his
labors on this banquet he required some half dozen
| aprons, and napkins without number. His presid-
ing genius brought order and discipline into the
| busting scene When the steward in snow-white
apron, silk small clothes and stockings, and hair
in full powder, placed the first dish en-
the table, the clock being on the stroke OF
four, the abOrs of Hercules were brought to al
end. While the leaders of the republic were en-
gagged in discussing the dinner, the chief cook re-
tired to make his toilet for an evening promenade.
His receipts from the perquisites of the kitchen
often amounted to two hundred dollars a year.
Most of this sum was lavished on his dress, though
be was by no means model of manly beauty. His
wardrobe was selected with fastdious tasts and
regardless of expense. His linen was of the purest
white, and of the finest quality. Black small
clothes, waistcoat, and stockings Of costly silk,
HANGED the spendor of his array. His highly-pol-
ished shoes rejoced in large silver buckles, which
covered considerable part of the foot The grand
costume was completed by 8 blue cloth coat, with
velvet collar, and bright, metal buttons, long
watch chain dangling from his fob, cooked hat,
and gold headed cane. In this magnificent apparel,
the chief cook invariably passed out at the front
door, the porter making a low bow, which was
promptly returned. His appearance among his
fellow .loungers in Market street, then place of
fashionable resort, attracted not little attention,
which was highly enjoyed by the important func-
tionaIy.
The last days of Washington were devoted to
constant and useful employment. After the active
exercise of the morning. in attention to agriculture
and rural affairs, in the evening came the post
loaded with letters, newspapers, and pamphlets.
His correspondence was immense, but it was
promptly and fully attended to- No letter was I'M
answered This he deemed a grave offepse against