The Kenosha telegraph. [volume] (Kenosha, Wis.) 1860-1888, 1862-11-27
How the French Economic.
NUMBER 25.


exactly the expenses of year, they all know,
probably, that it costs about so many hundreds
or thousands of dollars on the whole. But ev-
cry European family knows the exact expen~
ses of year: of every month, day or hour-the
exact cost Of every dinner, supper or Breakfast,
of every morsel they eat, of every drop they
drink. Every German and French house
! wick nows not only how much meat poN
! tatoes and bread of any meal have cost, but al
so the water in which she has cooked them
and the coal or wood she has had to boil the
water. 1t is infinitely amusing to an American
| to observe such a meRGge. In Paris there is
! no AQueduct, the fountains of the city belong
| to the Government, and the water is sold by
barrels and pals full to water>carriers who sup
ply the families at so much gallon. In a
house Of five stories there are two families on
| each fioor making ten, who ascend the same
! staircase, up which all articles for family use
must be carried. 1t is rule that water must
| be carried up before noon, as about that time
the concierge cleans the hall and stairs, and
they must be kept clean for callers i'll the af-
ternoon. In every kitchen is receptce tor
water, consisting of an oblong box, containing
two or more pailsfull, according to the means
Of the family or their ideas of cleanliness. In
one corner of the box is small portion of pos
rous stone, which serves filter and to
which is added separate faucet. The pOrteur
brings two large paistul of water for three
cents, and comet every morning. 1t is there's
fore very easy to know how much the water
costs in which the dinner is boiled. In the
kitchen is box for coal, which contains the
quantity for which they pay forty cents, and
they know just how many meals can be cooked
with thisquantity. If they have guests TO din
ner they use an extra quantity of water and |
coal, and know how many cents worth ars des
voted to each guest, and then, of course they |
know if they can afford to invite anybody
againl They know exactly how much of every
article is used every day. The streets of paris |
are lined with small groceries, where everything
is purchased by the cents worth, and are GER |
tanly very convenient for people who earn On>
ly few cents per day. If family comes in !
to the neighborhoOd who does not patronize |
these small shop>keepers, it is considered
great injustice, md we have known them to |
regular persecution OF such a tam
lily, annoying them in every possible way
They keep coffee burnt and ground, sugar,
powdered and in Jumps, tobacco liquors, and
every household article in infinitely small guam
titles. The morning meal in every French fam
lie is bread and coffee, what they call cafe an
ldit, and is made of equal portions of coffee and
chicory placed in blggin. upon which not wa
ter is poured so long as it runs through black
Of this they take two tea-spoonsfull to q half
pint OF boiling milk. Three or five cents
" orth Of coffee is purchased every day and the
and baker come every morning. The
second meal is at noon, though it IS called break
fast, and is merely luncheon, cold, or the re-
mains of Yesterdays dinner. For these two no
cloth is put on the table, and all ceremony is
The dinner Is at six, and con-
ssts of meat and one vegetable,a and something
for salad. have seee piece of meat, cooked
wi tn onions and garlic, ard swimming in gravy.
The salad is dressed with oil and vinegar, the
rule being a spoonful OF vinegar to three OF OIL,
with pepper, salt and mustard, aud also hit
tie onion, and garlic. The commencement or
dinner is OF course soup, as this is Invaluable
in every continental family. There are also
soup shops where u quart or pint can be had
every day, between four and six. But as Of
ten as once or twice a week they have a boiled
dinner, what they call pot an fen. In Amerl>
ca the liquor in which meat and vegetables are
boiled for such dinner is thrown away. 1t
must certainly contain the best juice OF the
meat, and be very good and nouri-hing. In
Europe it is every drop saved and eaten. Ihey
fill an earthen pot with meat and Vegetables
never emitting the onions, and they season 1t
with pepper and sometimes with sorrol, pars-
ley aud other herbs and spices, and thlcken 1t
with vermimili or crumbs of bread, Whether
it is delicious or not, it certainly seems too good
to be thrown away. American housewives,
who may be obliged TO practice economy. can
at least try it, Children may be taught 10 take
it, and must not be told it is an instltution of
economy merely. The dessert is almost inva-
riably bread and cheese in winter, with little
comfCure. The little shop windows are also
lined with jars of preserves, which are sold in
quantities Of two or three cents worth like
anything else. Cheese, in the same way, bit
a few inches square for dinner. The pepper
and salt are no exceptions to the three cent
rule, little three cornered papers being the on"
Iy receptacles for them. Cinnamon, cloves,
and simmilar spices have no location in a con-
tinental family, where they never make pud-
ding or pie, or cake of any description, and
where they would consider it the greatest eX-
travagrnce to eat such things. We are alklng
of families who have regular income OF $500
or $500 or 81 .009 or 81 500 year. Such
family does not allow the whole expenses oil the
abb to be more than s. or $40 a month, each
person. and we know those who limit 1t to 20
or Sc a month, aud yet who live very comfort
ably.-Cor. Neao York Commercial Adrert'Ser'
CAUSE OF THE REMOVAL OF MCCLELLAN'
The New York Times correspondent who for
4 "a rs pf IL