Gold Hill daily news. [volume] (Gold Hill, N.T. [Nev.]) 1863-1882, 1871-03-08

uses so manychickens rs we do. Spleen.
did chicken soup, sir. MI. Lawlor: Of
the Lick House, was here one day
tasting of 1t, and he said 1t beat theirs
hollow. He's took away two or three
of our cooks, and he's after our soup
cook now. Why, sir, people call for
our chicken soup from morning to
night. Just after breakfast It's John,
Is the chicken soup ready yet?' and
they grow regular rusty when l tell
'em no. We'd a party here from the
| Occidental last week, and he eat three
bowls and said he wished he'd room
for another. How do we make 1t?
| Why, giblets, seasoning, q little thick
eningosplendid Oregon flour"
"0ne question more, and then ! will
trouble you for a ticket. Is the bread
pudding the leavings, the refuse, the
odds and ends-here's adollar, John
you know what / meanp"
"Lord! no, siri Our bread pud-
ding Is made of the best bread, made
from splendid Oregon flour. We uses
up the crusts cut from the ends Of the
loaves, and make up with plenty OF
good butter, a quart Of milk and two
eggs. Everything you get here, sir, Is
clean. I eat 1t myself, and so does
he," jerking his head toward the pro-
prietor; sand barring the sausages,
which you know no one likes to make
affidavit to, there isn't anything In the
house but what we all eat with conf
dence. tell you, sir, he knows how
to run a place, and 1t wouldn't do to
be dirty"
And so saying John rose to attend to
the wants Of two curbstone brokers,
whose orders for chicken soup fingered
In my ears ash walked up to the coun-
ter, paid for my solitary oyster, and
turned into the street.
All this occurred some time ago, but
one day last week, having a spare hour
or two, I thought 1t would not be a
bad idea to pursue the subject, so l
walked into the State Name restau-
rant, not far from Uncle Sans, and a
printed notice meeting my gaze that
three eggs could be had IN any style for
fifteen cents, l called for IN omelette,
and while 1t was cooking, took q sur
vey.
The State Name Restaurant
would not take the palm for cleanll-
ness among the restaurants of San
Francisco, but then one doesn't expect
three eggs with cleanliness thrown In
for nfteen cents. Cleanliness Is expen-
sive, and very properly has to be paid
for extra. Attached to the State
Name Is a branch department for
ladies', which, from a passing glance,
seemed to be much cleaner than the
g%entlemen's portion Of the establish
ment, "Ice cream fifteen cents"
was tho most prominent announce
ment that l could see, though OH going
out a glimpse Of the motto "Live and
Let Live" done In gilt letters OIL the
door, added to my stock Of information
respecting the interior equipments and
decoration Of the ladies' sanctum. ]
also saw a we'll dressed, curly-headed
young man, seated ut a table, eating
two fried eggs, and as he had no lady
with him, a suspicion forced itself upon
me that false pride had moved him to
enter by the ladies' door and sit where
he did, SO that the curtained windows
would screen him from being recog-
nized by passing acquaintance. In
the mems department Of the State Name
the whole Of Montgomery street can
see US eat If 1t wants to do so, without
causing the eaters to abate II jot OF
their appetites.
The ladies' division Of the restaurant
IL mainly patronlzed by working girls
during the dinner hour, and 1t must be
a great convenience for them. Many
OF them work In paper box factories,
book-binderies, millinery stores, and
at other light occupations, within n
block or two OF the place, and from
twelve to half-past there Is quite q
stream of neat, understanding young
women passing In and ont Of the mot
toed door. I don't think the State
Name has many lady patrons ut any
other time. The charges in the ladies'
department are just the same rs In the
mems, with p~oliteness thrown In. |
am not grumbling. Politeness, like
cleanliness, cannot be expected with
three eggs for fifteen cents.
l had devoured my omelette-and 1t
was not bad-and was muslng why 1t
was that people would eat with their
knives and then dab them into the
public butter plate, when the voice of
u waiter, asking il I would have any
thing more, cut short my meditations.
| looked at him to see If 1t would pay.
I was not hungry, except for informa-
ton, but although his glance was not
encouraging, ! thought would venture
on a cup OF COTE and then make an IN
sidious approach at conversation. He
vas q very little man, half hair and
head, but with such q sad, overworked
expression on his face, al expression
that told of sixteen hours a day, and
no Sundays, no Fourth Of July's, no
Christmas Days, nothing but work,
without holiday, hope, and enjoyment
of any kind. You could read 1t all
as plainly as these lines. If l was q
charitable man, a good man, or a rich
NAH, 1 think nothing would be more
delightful than to drive up to that
restaurant, seize hold of that little
man, fling his napkin from him, and
bundle him into q buggy, with q
"Here, you. Just come with me and
get a sniff of fresh Dir out at the Cliff"
and then while he was still In amaze
ment, give Prancer n touch, and dash
of ut a $40 pace. However, I slipped
my coffee-Lima beans, Sir, rs I'm a
sinner-but then one can't expect
coffee for five cents-and began:
"Pretty long hours here, haven't
you?"
swell, yes, rather long; but not
much longer than most Of the Others"
"What time do you come here In
tie mo n'ng?"
"oh, somewhere about half-past five
or six"
"And what time do you get
through"
"Last night 1t wa ten; tonight I'll
be through ut eight"
"Haye you no time to yourself IN
the middle Of the days"
Sometimes I get half m hour; but
there's generally plenty to do"