The Middlebury register. [volume] (Middlebury, Vt.) 1850-1882, 1867-09-24

How PARIS IS FED. "A newspaper
correspondent gives the following account
of how the great city of Paris gets itS
daily food Some hours before day.
break, The market gardeners of the sub.
urbs 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 llales Centrales, which
are situated in front of the beautiful
church of St. Eustache, and are connect-
ted with the Pont Neuf by the new street
which bears that name. The twelve pa
vilons of this magnificent block of build
ings are entirely constructed of brick and
iron, and each one is devoted to some
SPECIAL branch ot the business Thus, one
is set apart for the sale eff meat by auc-
ton another in traffic by retail, or by
private contract IA third for fish and Il
fourth for butter and eggs. There are
several other markets in Paris Most of
them are built on the same model aS the
Hallcs Centrales, and they are neatly all
supplied from there with provi ions -
SUme idea of the amount of animal food
consumed in Paris may be obtained from
the following figIrcs In the year 1866,
besides 5000, 600 kilogrimmcs Of meat
sold by auction at the llallcs Ccntrales,
10, 900 oxen. 10000 cows, 169, 900
calves, and $4,000 sheep were sold at
the cattle markets. 1t - to be remarked
that although more than 46, 600 cows are
consumed in Paris in year, yet no one
will own to buying or selling the meat
The official returns show Il sale of ln,5OO-
OOO kiiogrammes of butter, and j32, OOO-
900 Of eggs passed through the hands of
the surterS, who. at work all day in the
cellars Of the markets. gain from three to
four thousand francs Il year by their oc-
cupaiion, which is, briefly, TO pick out
tue good eggs from the bad ones. The
consumption of this enormous number of
eggs may te better understood, wnen the
vast Quantities bought by the confcctioners
are taken into account. NJ. Gullout. for
instance, the manufacturer of Rheims
biscuits, uses 23, 600 dav. Everybod;
has heard the complaint OF the gourmand
that there is no more Of the cheese called
"fromagc de l}re Lust year four
hundred and forty thousand of hese
cneeses were sol | in the IIalcs CcntralIes,
which: with about Il million and half of
chtescs of other kinds, and an equal num-
Der Of Neufchatel cheese, make Il total of
three and Il haif millions. Three hun
dred AMI iiily-three thousand cart loads
OF vegetables came into Paris last year,
and fourteen million k'logrammes of fresh
fish, OF which one fourth was imported
from abroad, England sending salmon,
front ami lob,tcrs, Holland sending sal
mon, slrlmpS, ecls, pike and carp, Swift
zcrlLud trout from Lake Geneva, Prussia
salmon and trout, and the rest of Germr-
ny enormous quantities of prawns. Last
year two hundred AMI sixty millions of
oysters were eaten in Paris, AMI there
was great cry about the increase in
their price. Their WHOLESALE price had,
however, only increased twelve centimcs
a dozen on that of the previous year, and
the public may imagine what the retailers
must have pocketed out of the cxoabiiant
charges asked at the restaurants. Add
to this enormous mass # eaiabics twelve
and half millions of er pes which Paris
eats annually at desert. The poultry
and game IN uket, called lie Marche de
III Nallee, must certainly not be omitted.
Perhaps nowhere is so much care taken
about the preparing and tru-slng Of poul
try for the market rs in France, and
here you will find rabbits ahd hares pack
Ell with the utmost neainess in clean
straw, and ready for the spit. Game is
carefully put mp, and no pains are spared
to keep it sufficiently fresh for the French
taste.