Delaware State journal and statesman., 1867-08-27
HOW PARIS Is FED.

Some hours before daybreak the market gar
deners of the suburbs of Paris begin to throng
into the town, and converge with the great noisy
drays which bring in the provisions, sent up by
railway from the provinces to the great market
the Halles Centrales.
Situated in front of the beautiful Church Of
st. Eustaohe, the Hales Csntrales are connected
with the Pont Neuff by the new street which
bears that name.
The twelve pavilious of this magnificent block
Of buildings are entirely constructed of brick
and iron, and each one is devoted to some special
branch Of the business. Thus one is set apart
for the sale of meat by auction; another for
traffic in meat by retail, or by private contract; !;
third for fish, and fourth for butter and eggs.
There are several other markets in Paris,
Most of them are built on the same model as
the Hales Centrales, and they are nearly all
supplied from their with provisions.
Some notion of the amount Of animal food
consumed in Paris may be obtained from the
following 6gures In the year 1866, besides
19,000,0 900 killogrammes of meat sold by auc-
tion at the Halles Centrales, 10000 oxer, /,
$4,000 COWS, $4,000 calves and $4,000 sheep
were sold at the cattle markets. 1t is TO be re-
marked that although more than 10000 COWS
are consumed in Paris in q year, yet no one
will own to buying or selling the meat.
The official returns show q sale of ten millions
and half kilogrammes of butter and 232
millions eggs passed through the hands of the
-, dcx, s, -
the markets, gain from three TO four thousand
francs year by their occupation, which is
briefly, to pick out the good eggs from the bad
ones. The consumption Of this enormous num-
ber of eggs may be better understood when the
vast quantities bought by the confecliOners art
taken into account NJ. Guillout, for instance
the manufacturer of Reims biscuits, uses 23 .0O(
day.
Everybody has heard the complaint of til,
gourmand that there is no more Of the chees
called "Fromarge de Brie." Last year fou
hundred and forty thousand Of these cheese
we're sold in the Halles Centrales, which, wit
about million and a half cheeses of othe
kinds, and an equal number of Neuichats
cheese, make total Of nearly three aud a hal
millions.
Three hundred and ffty.three thousand cal
loads of vegetables came into Paris last yeai
and fourteen millions klogrammes OF fresh isl
Of which one-fourth was imported from abroad
England sending salmon, trout and Holsters
Holland sending salmon, shrimps, cells pike an
carp; Switzerland, trout sfrom Lake Geneva
"a nd a., knFH IL
many enormous quantities of prawns
Last year two hundred and sixty millions
oysters we're eaten in Paris, and there was
great cry about the increase in their pric
Their Wholesale price had, however, only il
creased twelve confines q dozen on that of Il
previous year, and the public may imagine VIII
the retailers must have pocketed out of Il
exorbitant charges asked at the restaurant
Add to this enormous mass Of eatables twel
and half millions of grapes which Paris ca
annually at dessert.
! The poultry and game market, called
e Marche de la ValIee, must certainly not
omitted. Perhaps nowhere is SO much CT
= taken about the preparing and trusting
poultry for the market as in France, and h
you will find rabbits and hares packed with
utmost neatness in clean straw, and ready
the spit. Game is carefully put up, and
pains are spared to keep it sufficiently fresh
the French taste.
Pigeons are brought in alive generally fr
Picardy, and being shut up in baskets, are v
OF much exhausted when they arrive at their
: tiuatou. Food, too, they are greatly in "
Of, as there is usually great difficulty in SUPP
ing them with ii on their way. They are 81
over to boys called gavetiTs, who fill their MOI
T. with grain, and alow the pigeons TO tax
from between their lips.
IT'S -..s.--
"Capital weather, Mr.. Jones, capital weat
Ny wife's got such bad cold she can't sp
No. %