The New York herald., 1875-09-22

kinds brought TO the city be up and the
CITY, with the exception of about thirty per cent,
which is either exported or delivered in the nelghbor-
hood Of New York. Some Of this meat is sent to New
Orleans, Savannah and Charleston or 10 inland towns
and in the season, when the passenger traffic is al its
heghth from New York TO Europe each steamer eav
this port will take with her as much fresh meat
for her eleven days voyage as would suffice
supply the guests of our first class city hotels
for week. Beef cattle range in weight from 1000
LOO pounds sheep from so to 100 pounds; calves viii
average from 80 to 220 pounds and hog, whether on
four feet or on two always uncertain but the four
footed animal generally ranges in weiglr from 100 to
! 1000 pounds
To get idea Of the immense eating power Of
guests who reside hotels is only necessary say
that in one ordinary days feeding of the leading
hotels in the city consumed 1859 pounds Of beef,
/ short oins and ribs, l. 500 pounds of nut
! ton chops, nearly 1900 pounds Of spring
lamb so dozens OF sweetbreads and / 600 pounds Of
the hind quarters of veal for roasting outlets The
hotels averaged 40 pounds day of prime corned
beef from 400 600 pounds OF colned beef per
week The St Deals which does nearly altogether q
restaurant business averaged 600 pounds OF beef per
day. Extra beef which only includes the four quarters,
and excludes the hides and oi brings sl3 Sl4
hundred weight the yards The best comes
from Illinois, and superior the beet raised in any
other State in the Union. Many butchers WILL how
ever tell their customers that the beef which comes
FROM Texas is native to Illinois Ohio sends a fair
quality of beef But If 1t net for the vast quant
ties brought from Texas 10 this city beef would
bring fifty a pound in the market steadily.
Duchess county and Orange county occasionally send
fancy beef to private parties but it is only drop
in the Some meat is hardly fit to eat when
brought to market and one morning at Washington
sha
quarters of bob veal which almost in state ofpu
treaction This shows the danger formerly cnco1n-
tered by housewives who fond of roast veal or
nice little outlets The kind Of beef brings at the
yards IS hundred weight and Texan beefbrngs about
50 so hundred when it is in good coneation About
| $50 goats and kids brought 10 market every
/ year in this city and they will average DO
pounds dressed but their meat is never in any
great demand and only eaten by people whose paates
are exhausted Sixty roasting pigs are sold
! weekly on an average and weigh from Is TO 20
pounds each The consumption OF hams in the city
from 900 to 500 hams per week, and they
chiefly from the Western States OF tame turkeys,
ducks all kinds geese and guinea fowls there de-
livered the New York markets about i, 500 tons
week and their price varies according 10 season, but
they at the maximum rates about the holidays
BIRDS
In proportion the population of the three cities il is
calculated that New York uses far game small
and large than either London Paris--hfty per cent
more, in fact Mr. Devoe estimates that there were
90 600 deer brought to this city during the twelve
months OF each of the past five years Some of this
vcnson is very fat. All venison hts to be kept
some time make it fit for eating and the lean veni-
son, even when well hung, is but poor eating.
Each deer will average 100 pounds of useful
meat There are brought TO the markets of
the city 5000 buffalo saddles each saddle averaging no
pounds and from lbs to $50 bears and ouof each bear
200 pounds of procured Hares and rabbits are
prolific thousand barrels OF these snccuent ami
mails sold to citizens yearly. The poor rarely
buy them but they chiefly sold 10 Freach and Ger
man restaurants, the majority going TO the Germans
and to welto-do private families In each
barrel there are SO hares or rabbits on
an average or wild pigeons there 1000 bar
res sold yearly, each barrel containing 25 dozens
of pigeons The figures in all these game lists
for year that is the only way they could be OBJ
tanned in gross Grouse, prairie chicken, 600 bar
rels 60 birds in barrel. Then there are 1000 wild
turkeys sold yearly 500 vAd geese 900 w1d duck
100 barrels of woodcock each barrel averaging 200
pair OF woodcock English and other varieties Of snpe
500 barrels per year. 400 birds in barrel partrdges,
barrels IS pairs of pa 1ridges each BARREL quail
| 500 barrels IS dozens in barrel, and other
! birds in due proper ton. Mr.. II. W. Knapp,
! OF Washington Market, stated 10 our reporter
|
of game birds that were put the market out OF the
hands Of the regular dea lers and distant from the gen
eral channels of busine ess Dry goods houses and
merchants doing a very large traffic would have oc-
casonally take gan for their goods from distant
parts Of the country wien business was dull and then
they would send them TO market TO be sold for what
they would fetch Ais 1t was known that there were
in and out of season great number of hawkers who
got the birds any way that they could and sold them at
any price that OF, red OF oysters it deemed a
safe estimate that SO bushels used daily in this
city and its environg dnring the season. bushels Of
|
leave New York; 3 800 barrels Of turnips and other
vegetables IN propora aon The vegetable market is the
most uncertain of all. and estimate can be
made of the amour conveyed to New York, not to
speak of any partcr lar classification In talking with
changes and rise and fall Of all kinds Of art-
cles Of food consu med in New York city, and some
Of these gentlemen, having been from fifteen to forty
years in business Were therefore, well able If any one
should be able, to make estimate, the question was
asked, "What does it cost the city of New York for
food each day." Out Of ten leading merchants inte
rested in the bus Of them agreed that the
people OF inc CITY S New orK did not eXpend ess ha
800 600 day Or solid articles Of food, and this did
not include milk sugar coffee, but the bulkier
and grosser artIcli - OF consumption.
PORTER HOUSE STEAK.
II may be inter esting to know that the steak called
the 'porter hous e." which only known to New York
had its orgbi sxtyono years ago in this city, the
very year that General Jackson whipped the British
troops New reans To all good eaters this fact VIII
be of imp than the discovery of America
by Christopher Columbus The manner Of its origin is
well authenticai cd and follows Martin Morrison
was the propre tor in Isl4 OF a long established and
period No ~ Pearl street, in this city, near the
old Walton Ho In 1908 find that he had opened
porter house No 43 Cherry street. which then be-
came pOpU lar resort with many Of the New
York pilots Or his hot prepared meals at any hour
that they mig ht call as they were often detained on
shpboard until their vessels were safely mOored The
porter houses M that day Of different kind from
those Of the present day, aud irequented as a
general thing, by hungry and thirsty bachelors
Tor "a pot Of ie" or ''portcr" 'blte Of "5read
! aud cheese" Some Of these places among which
Morrisons, prepared a hot meal OF TWO Dishes
aud MorriSonss noted for its celebrated brOled
bcefseaks One day. 1914, Morrison had an unusual
call for steaks and he had cooked his last steak. when
old friend Of the house. but wtha very rough and
blunt pilot, made him late visit, both hungry and
thirsty having been several hours without food Not
caring the salt Junk aboard Of the vessel which lie
had poted in he concluded wait until he got ashore
that he might cast his anchor at MOrrsOns where he