Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1881-06-20
miscellaneous.


While the proprietor of Maison Doree.
was standing behind the counter the other
day. catching flies with currant cake and
wish: ng that little of the business wave
that the eastern papers say so much about
would sweep over into his restaurant, as
il we're, a young man with beaming
smile on his face and big box under his
arm entered.
sDon't want any sleeve buttons nor
nothin," growled the dyspepsia distribu-
tor, glancing at the box.
mo, nor II said the stranger, affably,
depositing the box on the counter and re-
moving the lid. "But what you do want
is the greatest invention Of recorded time
the restaurant keepers friend-the
boarding house keepers salvation
Roach poison ?'' said the steak stretch
er contemptuously.
mo, SIR" retorted the young man, TAX
ing handful of singularly shaped OBJ
jects out Of the box. something that
beats the photograph all hollow. refer
to the 'Skidmore chop"
.Wcat's that"
..Why, it's the most economical device
of modern times. and I'll prove it right
here. Suppose you are serving dinner
to say six persons Now, how many chops
do you usually put on the table ~
'Well. about two apiece, say II.
And how many are eaten?
Hum about four"
Exactly; that is about the average, a.
our restaurant statistics show. As mat
ter OF course. however. you are compelled
to cook three times as much as you need
to make show Now. if you could save
six chops every dinner for a year it would
amount to-"
"A fortune said the man OF outlets,
eagerly. "All we can do with 'em now
is to pork 'em over into bashes."
Peace to your hashes, =" said the agent;
..all this runous waste is now prvented
by the introduction Of some dish of the pa
tent Skidmore indestructible rubber chop,
put up in packages Of one dozen and war
ranted for five years." and the TODD econ
omizer exhibited some life-like limitations
of cooked mutton chops.
Looks like good scheme said the
conductor OF stews, ihoughtfully; put
don't the customers ever"
Ever tumble? Not in the least, He
only notices that one chop is tougher than
the other. and finally gets his fork in and
chews ahead. The smaller ones come
higher, as they are made OF little more
timber article of rubber for lamb chops.
Can't be told from the genuine by the ma
ked eye. All you have to do is to grease
'em on both sides. warm 'em up little,
and serve them mixed in with the others
same as usual.
Seems like they are about rs tender rs
the regular kind" said the restauranter,
iabbing one with a fork. Don't they ev
or get eaten by mistake ?''
"No-no-that is, not now. We did
lose a few that way when introduced, but
now that we make the material tougher,
it don't happen any more unless they will
swallow them whole. Why. here's a
specimen that's been in use in "A Chicago
eating saloon for years, night and day,
and you cant see the first tooth print in il
yet"
That settles it said the rcstauranter,
I'll take n gross,
81 thought you would" said the chop
agent, as he took down the order and en-
phaticaly declined an invitation for some
lunch. II will drop around in Il few days
and show you samples of some SOFT white
rubber Holsters we are getting up especial
ly for the country tradc-make the best
article ofindestructible salad ever known"
and he shouldered his box and walked off
in the direction of Baldwin's hotel
Detroit Free Press.