Middletown transcript., 1875-09-18
The Cuisine Of the Grand Union.

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A correspondent vhile . guest. of A
T. Stewards hotel in Saratoga descend
ed to the kitchen and obtained some in
teresting facts and figures. He tells Q
the force employed in the hotel and how
one thousand people are daily fed. A
few days ago (says Laertes.) / walket
with the steward, Mr.. Walter H John.
son, during the breakfast hour, through
the larder. kitchen, laundry. and ser.
headquarters of this vast temporary vii
lage. The head cook, Edward Schel.
cher. receives twenty five hundred dol
lars for the season at Saratoga !; yet il
is not considered large salary. he
has thirty-two cooks and assistants IN
der him. and is responsible only to the
steward. who is autocrat over two hun
dred and twelve walters, ffty laundry
women, thirty-two cooks and assistants,
and constabulary Of storekeepers, con-
tractors for supplies. and runners.
The chief barkeeper. Jerry Converse.
who had opened six thousand eight hum
dred and sixty-three quarts of wine up
to noon Monday. is absolute over wines.
Tbs following is a statement Of the food
consumed each day in this hotel during
the summer just passed Nunsber Of
eaters IN house-Fours hundred and
fifty persons on July A; eight hundred
after July 5. Average, one thousand
to twelve hundred, not including nurses
and children. Number Of employees.
FIVE hundred. These are Official figures
in Mr.. Johnson's hand writing -
Amount Of stock used per day-Beef.
eighteen hundred pounds; whole
chickens, fifteen hundred whole hams
twenty-five; beef tongues twenty;
eggs, six hundred dozen; milk. eight
hundred quarts; cream, two hundred
quarts; -four. eight barrels whole sides
Of best bacon. forty ]; berries. four huns
dred quarts oranges. eight bundred;i !
tomatoes, forty bushels; whole lambs,
ten; mutton racks, feur hundred
pounds; barrels of potatoes, ffteenii
ears of corn, four thousand; pies. four
hundred ; puddings. four hundred ice,
cream. fifty gallons peaches. thirty
bushels; watermelons. one hundred and
fifty; nutmeg melons for breakfast,
eight hundred. The joe cream in the
hotel is frozen BY steam, the freezer be-
ing connected with aIband passing over
! wheel, So that it terns in the ice cis-
tern and equally frssses the cream in a
few minutes. The same attachment
grinds the coffee. The potatoes are
at the rate Of one barrel in FIVE
minutes BY a wooden cylinder working
in colander. A machine also shaves1
The Saratoga potatoes. The soft soap
to wash the clothes is all made from re-
fuse fat; the clothes are washed by
steam machines and ironed by great
rolling. over rellers wound with
sheets and table clothes. The laundry
Is separate edi6ce. clean and large
enough for q gentleman's mansion. 4
The cooks are of four nationalities:
German (meats.) French (entrees,
Italian (pastry ,)and Spanish (ragouto.,
A cupboard Of bread is required every
lay for toast, and bread is toasted and
baked BY I've persons, working ell day.
rom Eve o'clock A. M! to nine P. NJ |
rhe meats are roasted on spits turned
y steam before separate furnace, the
'resse dropping into pans of water,
which il afterward skinned for gravy. |
rhe dishes are washed BY 4 force Of
hirteen persons. who, do nothing be-
ide; special service dispenses the |
ream and butter. Nine men. cut up
he meat into steaks and chops. Nine
'unners, supplied with ammunition.
re out on the mountains, perpetually |
nlling birds. which are paid forat sew
'nty-6ve cents apiece uniformly. The
hickens are received in barrels from |
'yracuse; all the provisions. except the
ailk, come from New York oity,, and
re ordered BY telegraph q sees5af