The daily gazette., 1879-08-29
WILMINGTON. DEL FRIDAY, Pr

tney Ike, anu ne pOlnteO 10 Wntfo peO-
pie were working ON what he said would
turn out TO be 800 Charlotte Russes.
1--WE make a good deal Of cake and
water ices, and all of 1t is made in this
room. OF course we always have some
on hand, and only have to make = single
kind or two kinds in day. We bake
the pastry In these tile ovens. These
two men are the bakers. They do no
thing except make bread. They use four
barrels and half of -four day. This
afternoon they will be At work ON tea
biscuits. They make between .. .O0O aud
1000 of them . day. There is not much
bread eaten at dinner. We use lots Of
butter and eggs and milk in this room,
but can't tell exactly how much we
use for dinner. In the whole house in .
single day we use for cooking and on
the table about 500 pounds of butter,
400 d zen Of eggs, and TOO quarts Of
milk. The ice cream takes considers
BILE milk and eggs. We make 250 quarts
Of ice cream and water ice together.
They freeze II inthis ROOM" We LOOKED
in, but there was nothing to see other
than very warm-looking man clad In q
long rubber apron, who was engaged in
turning the big wheel Of the freezing
apparatus.
AS we came from his room, Mr.. En-
nesee called attention to the dough that
was mixing for the "Queen's fritten."
1--WE make bushels of them for diDnsr,"
he said. Entering the room in which the
vegetables are kept, wo saw barrels of
potatoes, cabbages, onions, turnips, egg
plants, aud other vegetables. "How
many potatoes do you use for dinuer?"
| one OF us inquired. "Between three and
| four barrels, SIR; we use eight or ten har-
rels a day. To-day we have egg plant
fried, and we shall use one barrel Of the
plants." "Whai IL the tavoyite vegeta-
ses ointed 10 stack Of green corn.
1--WE shall Use z, 800 ears for dinner to-
day." said he. "They like tomatoes
| pretty well, too. We use ten bushels q
day. YOn don't see any body peeling po-
tatoes here do you?" inquired our guide.
"Well, the reason is We peel them BY
steam. We put bushel Of potatoes into
that zinc cylinder aud turn on the pow
or. In fifteen minutes they are pooled
You see the potatoes strike ON the sharp
| triangles that are punched In the cylin.
der, and that peels them.~ lt.
A little afternoon we. paid visit "a
the great kitchen. Upon the left side oi
the entrance, the ribs Of beef, the chick
ms, the lamb and the mutton were TOasl
| Ing OVoE 0Ot COht utOJ IOSSsAuE On bpite
that were tuEned by small steam engine
close at hand. In pOas close by the sal
mon were boiling. Across the room greal
kettles 4 lied with vegetables were sput
tering on the fire, while at the end ofthe
room q number of cooks were engaged
with the spring chicken saute, the sweet
bread and the ike. The chief cook wa,
bustlng about from pot TO kettle ane
from spit to gridirOn, giving an ordel
here, nodding his head there, aud, re-
gret to say it, occasionally firing of Z
volley of French oaths. Once in a whilt
he would 60 below to the pantry room
| to see to matters there. "The beauty o
!, this department of the hotel, /" he stsppe,
TO say to us, ISIS that the work Is divided
, I have q general oversight to be sure, an
, have to do good bit of headwork, but
have competent help and enough of II
and know when the dinner bOur come
4 around everything will be ready" 1t vi
, ready that day certainly; and when tn
chief waitrr threw open the doors an
: babe the diners come in, the soup, tn
fish, the meats and the vegetables wer
, serving We had been advised to take
position during the dinner hour where
we could see without being in danger o
|, taking soup shower baths. In ten min
, utes after the opening of the dining hal
: the process Of serving dinner was 1t
, | height. The SIGHT we lOokeu upon wa
at ii st as bewildering as the view threug
a rapidly revolving Kaleidoscope. Th
! walters few In and ont SO fast that
seemed as IL there was continuou
, black streak at the door of exit from til,
dining han to the door Of entrance. A
the whi le there was an incessant clatte
, of dishes, and din of voices as the wait
ers chattered at one another. and ~ the
gave their { orders.s There was q
T,y- ttroa a
4 first. One after another the walters di.
/. appeared, bearing above their head
1 trays covered with plates of steamin
!, soup. After the soup the serving OF din
E ner went on according to the tlme-hoI
Ored programme. The soup plates 500
came back empty, and were almos
, thrown into the dishwasher's room TO b
s Immediately cleaned again. Fifteen wc
!. men officiated in this room, and thei
s hands and arms looked as though litti
r more ar-boiliug woul Id make them tol
, erably tender.