The Princeton union. [volume] (Princeton, Minn.) 1876-1976, 1881-04-28
Queer Food.

The Germans Of New York have stores
IN which specially Teutonic delicacies
are vended. Dried, or rather smoked.
goose isan odd feature Of these. Smoked
geese come from Pomerania, where
their living originals are raised in vast
t1ocks. They are plucked for their
down, and then killed, cut in sections,
very slightly sailed and smoked. Pom
eranlan goose, however, costs Is cents q
pound, and is esteeaed great dainty
among German epicures.
There are a couple ofstores here where,
Spanish edibles are dealt in. These
consist chiefly of nuts and dried fruit.
Dried goatmeat forms a favorite feature.
1t Is prepared very much as our dried
beef is. The Spaniards seem to rely
more on their peculiar methods of cook
ing what they eat than on any peculiar
ity of the food itself.
The peculiarities Of the French food
stores are beyond scrutiny. The ques-
ton with regard to them is not what
they do, but what they do not sell.
There is probably nothing from section
OF boiler-iron or cobble-ston down to,
bent pin or broken horseshoe nail
that a Frenchman can not provide a
dressing for to make it appetizing. An.
odd feature of the French shops to an.
American is the horse-meat department.
They all deal in horse-fesh, both fresh,
dried and salted. Horse-fesh sausages,
made, or supposed to be made, in Lyons.
and called Lyons sausages, are very pop
ular. Sausages made Of compound of
asses flesh, pork and veal also have an
extensive sale.
Sharks fins, dried, are sold in every
Chinese shop in New York. They are.
imported from China. There are three
kinds, OF which the best are the fins of
the white shark. These are worth So. SO.
a pound. The poorest kind, which is,
known as black shark fins, is sold for
half as much, and even less. Sharks
fin is popular dainty among Cinnamon.
1t is sailed and dried for export, and
looks like section Of whalebone, when
raw, but boiled in water gelatinous
substance is extracted which is esteemed
very savory. A species of stew made of
sharks fin, dried oysters, rice and pep
pers is champion Chinese dish. Dried
oysters are ordinary bivalves, extracted
from the shell, dipped in salt and strung
on strings to dry in the sun. They come
AAOAA OA111t, etllIl lo\)A 1Oi jill Gllc WOflu
like figs. John Chinaman infinitely
prefers them to the freshest of fresh oy-
sters he can buy here. Mussels, conks
and CLAIMS are preserved by him in the
same way.
The famous birds nest is also feature.
of any respectable shop in Mott street.
1t is queer stuff to look at, for it rather
resembles gravel than anything vegeta-
BILE or animal, and tastes a little like
gum arabic. The nests, it seems, are
dried and rubbed into these fragments
: in the hand, when they are packed for
transportation. Birds nest is worth
from $40 for the commoner variety to
$25 a pound for the best. It is essen
TALLY luxury, for a pound Of it will
will only make soup for at most forty
people, SO that it rates higher than tur-
tie soup in the dearest season. Another
dainty, which All Sin has to have i'm
ported all the way from China, is dried
cabbage.
Some score OF so Of contributors to a,
French sporting journal dined one day
upon the ham and heart of lion, killed
by Constant Cheret in Algeria. The
flesh Of the lion was found to be par
ticularly firm and close grained, like
that of a horse, but although pronounced
palatable, it only achieved what is termed
a success desti77ae, while the heart, skill
fully prepared with truffies, was unani-
mously voted tough and indigestible.
Nes0 York Ne,Os.