The daily gazette., 1880-07-20
LOAvES AND FISHES.
HOW THREE THOUSAND GUESTS ARE FED
DAILY AT THE MANHATTAN BEACH
HOTEL.

HOW THREE THOUSAND GUESTS ARE FED
HOTEL.
New York Tribune.
In wandering through the Manhattan
Beach hotel, IL occurred to the reporter
that the innner workings of the vest ma
chine might prove interesting. so he
sought out one of the overseers OF the
great hostelery, and was soonintroduced
to George Conrad, chief cook, who
showed him the mysteries Of the kitch-
ems and cellars. The main kitchen Is q
long room, through the centre of which
extend eighteen furnaces, immense boil
ers, and long line OF double ranges,
where myriads of white-c capped and
aproned cooks were broiling, stewing,
roasting-themselve and sundry things
to eat. Despite the great amount of
heat required for the cooking, the kitch-
en- Is admirably ventilated, and no one
aside from the cooks needs. TO suffer
from the heat. Long lines Of refrigera-
tors filled with meats, fish and vegeta-
bles are placed convenient to the cooks,
who empty them, on an average, fifty
tunes day. They are filed from the
refrigerator staterooms down stairs. In
many large copper kettles were boiling
nodtsy CuOWuorSi anu Ndfiouo oOupS' La
bles around the room aJ convenient in
tervals held tin vessels to which steam
pipes ran, in which anything cooked can
be placed and kept warm.
Many of the vegetables are cooked by
steam. AT one side of the kitchen Is
the kitchen bar, from which all liquors
ordered at table are taken. On another
side is complete copy of country
store-room, in which Is kept full as.
sortment of spices, coffees, teas, canned
and bottled articles. The whole kitchen
department is one of the clesnest, most
orderly places imaginable. Exact pre-
cision is observed in regard to orders re-
ceived and filed. Accounts are kept so
that mistakes are practically Impossib BILE,
and discipline almost military rules the
place.
"I have twenty-five women preparing
vegetables and things for cooking
| thirty-six cooks and ten assistant cooks,
said Conrad, "and l can feed three
| thousand persons at one time. Every
| day have to make out my marketing
| orders. There must be Just so much anC
/ no more than what is needed, and 1t re
| quires some nice figuring to strike the
| exact mean"
| Outside the kitchen Is the bakery
| where twenty-five barrels of -four ar,
used every day. The bakery has a mum
ber of tall, brick-faced furnaces, abou
which groups Of men were working
Outside of this is the larder, where sal
ads and cold meats are prepared. Down
below are the wine cellars. Besides
these, there is a beer-hottling room, re
frigerator, meat and fish rooms, where {
wintry temperature of thirty degrees il
kept all the time, and before entering
which the men wrap themselves IL
heavy blankets. "We use Two Thousand
pounds of beef, eighteen hundred pound
Of fish, and about eighty thousan,
clans here every day." said the guide
There are railroads running through tn
different cellars, which connect with tn
roads from the city. Gustav Vaupel
the chief steward of the hotel, showed
the reporter all through the dining
rooms, including the servants dining
rooms, where four hundred servants hav'
four meals day. The laundries wer
visited, where great wheels filled will
clothes were turning, and where heatet
rollers did the ironing, the department
"doiDg-up" forty thousand pieces daily
The pilgrimage begun in the Manhattan
extended itself to the Oriental hotel
where the system Is much the same.