The weekly herald. [volume] (Cleveland, Tenn.) 1876-1888, 1878-10-24
Partisan Marketing Notes.


Sirloin and porter-house steaks seem
unknown here. Butcher goes up lad
der and cuts steak from the quarter as
it hangs on the hook. Steakabout three
inches square. All meat. No bone.
Tender. Pork and beef never kept at
same shop. Pork shop individual and
beef shop individual separate. Pork
cheaper than beef. Boiled ham, pick
led and boiled lots of pork, roast pork,
seven kinds of hash and five kinds of
sausage kept at pork shop. Also ba-
con and salt pork. Generally kept by
women, who do all the slicing and
cleaving. French butchers cleaver
pointed at back, and weighs twice as
much as ours. Always woman cashier
ut desk in butchers shop. Sometimes
kitchen attached, for cooking meat be-
fore it spoils. Raw N eat on one side of
the door; cooked meat ON the other,
including bouillon at cents the qt. (;
boiled beef, stewed liver and unknown
stews with onions. Horse meat kept
at a few shops allowed by authorities {;
first-class horse, mule and donkey meat
advertised at the entrance; horse meat,
very red, coarse fibre, no fat. Lamb
outlets, five cents each. Beef. mutton
and lamb in butchers stand ticketed
with rs different prices. All sorts of
folks do little business cooking. Three
varieties of fried potato women: fried
potato woman pure and simple; fried
potato woman who alternates with
bouillon; fried potato and fish woman; /;
fried potato and wheaton dOughnut and
flapjack woman. Average width Of
shops three feet, by eight in length.
PeeIing potatoes much performed on
sidewalks. Three cents buys more
fried potatoes than you care to carry
home in a sheet of brown paper. Three
cents buys more bread than two aver
age Americans will eat in day. Bread
loaves as long as capstan bars dragged
home by lettering little French boys
sent to the bakers. Little girl on err
rand brings loaf of bread as long as her
selfin her little sticky apron as she
would rag baby. Loaf sugar broken
in chunks about as large as egg coal.
Coffee is generally little burnt in
roasting. Milk three and four cents a
quart. Generally boiled by dealers in
warm weather. Fifteen kinds of cheese.
Fresh cream hard to get. Substance
called cream very plentiful. Seems
to be an imitation from curds. Cher
ries fifteen cents pound. Good let
tuce three cents per head; resembles
the "China cabbage" sold in San Fran
cisco. Dealer in vegetables, on pur-
chase of any amount, throws in hand
full of parsley, thyme, onion tops and
other savory green herbs for soup, and
to bait customer for more purchases.
Good brandy 90 cents the litre. A litre
is big quart. Good Bordeaux, 30 cts.
the bottle; passable at 20 cents; impas-
sable at 10. Seltzer or soda water per
syphon, 3 and cents. New potatoes,
6 cents per pound. France has big
ger pound than we. Cress and radish
punches, half as large as an ordinary
Uranium, two cents. Butter is never
salt Always fresh. By "fresh" |
mean without salt. Otherwise, it is
not always fresh. Best and freshest,
% and 30 cents per pound. Costs more
inside the walls of Paris than out.
Wine ditto. Cause, "Octroi." Hay
and sand carts waiting always at the
city gates to be stabbed with long iron
daggers by men in green coats and
white buttons, after cOntraband butter
and wine. City tax. Octroi every
where. Every omnibus and street car
ostensibly overhauled at gates by the
man of Octroi. Mere form. Only, if
you carry lunch satchel into the Bois
de Boulogne, they'll ask you what's in
1t. A plain chop or steak at Paris
restaurant is almost an impOssbility.
A breakfast of any sort before halt
past ten beyond cafe au lait and roll
ditto. A Frenchman's lunch means
cafe ct cognac. Meals too formal and
too much inclined to courses to suit
busy American.