The Democratic advocate. [volume] (Westminster, Md.) 1865-1972, 1875-09-11
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The Cuisine Of the Grand Union.

A correspondent while guest of A. T
Stewards hotel in Saratoga descended to
the kitchen and obtained some interesting
facts and figures. He tells Of the force
employed in the hotel and how one thou
sand people are daily fod A few days
age, (says Laertes,) / walked with the
steward, Mr. Walter II. johnson, during
the breakfast hour, through the larder,
kitchen, laundry, and servants quarters Of
this vast temporary village. The head
cook, Edward Schelcher, receives twenty
five hundred dollars for the season at Sara
toga; yet it Is not considered large salary.
He has thirty-two cooks and assistants
under him, and is responsible only to the
steward, who is autocrat over two hundred
and twelve walters, fifty laundry women,
thirty-two cooks and assistants, and
constabulary Of storekeepers, contractors
for supplies, and runners. The chief
barkeeper, Jerry Converse, who had opened
six thousand eight hundred and sixty-three
quarts Of wine up to noon Monday, is
absolute over the wines. The following is
a statement Of the food consumed each
day in this hotel during the summer just
passed :--NumJer Of eaters IN house.
Four hundred aud fifty persons on July 4;
eight hundred after July g. 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 ddy--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
hundred quarts; oranges, eight hundred;
tomatoes, forty bushels whole lambs, ten;
mutton racks, four hundred pounds; barrels
Of potatoes, fifteen; ears of corn, four
thousand; pies, four hundred puddings,
four hundred; ice cream, fifty gallons;
water ices, fifty gallons peaches, thirty
bushels watermelons, one hundred and
fifty; nutmeg melons for breakfast, eight
hundred. The ice cream in the hotel is
frozen by steam, the freezer being con.
nected with band passing over a wheel,
SO that il turns in the ice cistern and
equally freezes the cream in few min
utes. The same attachment grinds the
coffee. The potatoes are mashed at the
rate Of one barrel in FIVE minutes by a
wooden cylinder working in a colander.
A machine also shave the Saratoga pota-
toes. The soft soap to wash the clothes is
all made from refuse fat; the clothes are
washed by steam machines and ironed by
great mangles rolling over rollers wound
with sheets and table clothes. The laun-
dry is a separate edifce, clean and large
enough for gentleman's mansion. The
cooks are Of four nationalities German
(meats,) French (entrees, Italian (pastry,)
and Spanish (ragoutOs.) A cupboard of
bread is required every day for toast, and
and bread is toasted and baked by five
persons, working all day from FIVE o'clock
A. NJ. to nine p. NJ. The meats are
roasted on spits turned by steam before
furnace, the grease dropping into
pans Of water, which is afterward skinned
for gravy. The dishes are washed by
force of thirteen persons, who do nothing
beside; a special service dispenses the
cream and butter. Nine men cut up the
meat into steaks and chops. Nine gun
ners, supplied with ammunition, are out on
the mountains, perpetually killing birds,
which are paid for at seventy-fve cents
apiece uniformly. The chickens are re-
ceived in barrels from Syracuse; all the
except the milk, come from
New York city, and are ordered by tele-
graph.