The Wheeling daily intelligencer. [volume] (Wheeling, W. Va.) 1865-1903, 1879-09-27
CITY vs.. COUNTRY COOKING.
The Difference In the Food and the Way
rs Prepared.

The Difference in the Food and the Way
it's Prepared.
Prom the Boston Transcript.
One thing is very well established by
common and abundant experience, thai
substantially, and in nearly all details
there is a wide difference in material
preparation and flavor between the table
fare Of city and country. 1t Is noticeable
that in hotels and boarding houses, which
have, for series Of years, been frequented
by the same, or by succession Of guests,
there is marked improvement in the re.
sources Of the table, in the variety, the
cooking and the appetizing quality Of the
food, and an increased consideration iol
the wishes Of the guests, brought about by
complaints or quiet suggestions.
Many persons habituated to the luxu.
ries Of city life, when planning for sum
mer residence in rural regions, apart from
large hotels, on large country farm
please themselves by contrast with an idea
Of what they call "plain country living"
They are apt TO find this little too plain
and uninviing for them. Very rarely
does one find In an ordinary country farm
what may be called tolerably good butter,
such as he purchases in the city markets.
The bread, largely made with ashes, Is un.
palatable and unWholesome. Beef, in the
form OF a roast or Of steak, Is out OF the
question, as what Is produced in the place
is poor In quality, and not cooled or ripen.
ed by delay alter being butchered.
The tea and coffee are Yery
dubious in substance and form.
Il is a matter OF constant wonder,
like wise, to city sojourners in many rural
regions that so little attention Is paid by
farmers to the raising OF early summer
vegetables and fruits, which It would seem
might be produced 50 easily and In abund.
ance. Lack Of skill or seasoning in the
preparation OF the food which Is furnished
is very apt 10 leave 1t tasteless and In.
sipid. Experienced habitues in boarding
houses, alike in city and country, might
skilllully discuss the question whether the
worst kind Of dyspepsia comes from over
eating and from palatable and inviting
food, or from poor, insufficient and unap.
petizing articles Of diet.
how are we to account for the strange
fact that, while all our table SUPPLIES i5r
the city are brought into It from the coun-
Try and from the ocean bays, the sources
Of those supplies are found deficient in
them Tor home use?
The right answer TO thisqueston doubt.
less is, that the city market Is had in view
BY all producers, and that the best OF
everything which Is raised in the country
is destined for sale in the cities. The
cities, therefore, must return their sup.
Plies 70 the country towns for the tables
OF summer boarde1. So It Is not at all
unlikely that the railroad cars and
steamboats, carry back into many
places the very articles which they
shortly before transported from the
close neighborhood Of them. Every arti.
Gle for the table consumption OF the great
hotels in Saratoga, with the single excep-
don Of milk, Is carried from New York.
The same is true Of all the other hotels far.
Their In the interior and along the coasts Of
that State. The market gardens and farms
up the river and on Long and Staten Isl.
ands and the Jersey aud Connecticut
shores pour In their vegetables, fruits, eggs,
poultry, ETC., into the city, 70 be subsiaHn..
tally returned TO, or near to, the places
from which they came. At an hours no.
dee one might collect in New York eggs
enough to load q irigate: Travellers from
Boston to the White mountains and TO Mt,
Desert, passing through Portland, carry In
the trains with them the best part Of the
1000 on which they are to subsist on reach.