Millheim Journal. [volume] (Millheim, Pa.) 1876-1984, 1881-02-10

.4r.s rs--T-iT ~ II
No; IL was not hished, for there was
smmering and sizzing, and a subdued
sound of frying. like the atunement OF an
orchestra. They were notes of preparation.
Occasionally lad would dump scuttle
of coke on the floor, and white capped
man would run tongs over gridiron and
make metallic sound, like a. boy with a
stick on pallng. All the time, however,
as a bass there was rustic OF steam, as it
pusated and bubbled through the copper
tanks. There were a hundred odors in the
air.. Here was the faint smell Of parsley,
of thyme, whiffs OF clover, fragrance of
mace, savors of onions, Slight reeks Of gar
lie, with acidities OF lemons, all tempered,
blended and commingled into one general
savory whole. Ii was as a Flemish picture
of abundance, when one got sight OF the
provender, for an ice receptacle is opened
for an inquisitive woman Here lie blond
chickens, with legs of snow-white veal, and
ruddy tenderloips, and marbled roasting
pieces, and whole sides of mutton, all gar
nished with their lace-work of fat. In this
one there is fish and green Elue-fsh, and
red snapper, with vermiculated mackerel,
and cardinal colored lobsters-for they are
boiled-with lordly striped bass, complete
the ichthyological tableau. And here ID the
bread batch--all apart in another room
for piled up TO the ceiling stand in layers
the brown-crusted loaves, the white crisp
rolls. Then there is fragrance again for
the inquisitive woman is led by her nose to
where the pastry cooks-there are six of
them-are compounding their Gates. Gould
whole generation of pie eaters ever get
through those innumerable rounds Of pump
kin, apple, mince, and custard pies2 There
is great seething aud tumultuousness about
that huge iron drum, and the steam bursts
forth now and then, as if from Hecla.
But it is not mud which comes up TO the
surface. There tumbles up in the most
Jolly and inviting way done npin linen
cloth, vast quantities of dumplings How
they bob up and down in the scalding fluidl
How much indigestion is thereR repress
the thought, amazed at a man who patient
| ly turns the handle of something which
looks like q churn. t'What might that
be1" is asked ''Hard sauce, is the reply.
Fifty pounds of the best fresh butter,
about the same of sugar, and pound of
il takes three hours hard working the boss
do say he is going TO run her by machinery,
and wish he would" and the hard-ssuce
compounder wipes his forehead Just be-
yond, on separate table, Frenchman
was making eclairs. The crust had been
already turned out, and from huge bowl,
with brush, he was giving his cellars a
| glaze of chocolate. To the main kitchen
the visitor returned, attracted by q new
edor. Here was the roasting going on.
Six, eight, ten separate ribs of beef were
slowly turning, with five launches of NUT
ton, bat mutton and beef were not COM
mingled they were ten feet apart. ''Nev-
er would do ma'am," said the roaster !;
s'them two things-beef and plutton-has
to be put apart hodors Of one is agin
the other" And, taking winch from a
nail, he wound up a jack which was four
feet high. Then the machinery, which
had been going round and round in a slow,
majestic way, quickened its pace. '1t's
the touch off at the end that does the busi-
ness" Then this really great roaster took
basting spoon that would hold quart,
and slowly trickled the gravy over the re-
volving beef.
'tBilly, show madam the tish-bilers. "
Billy took off cover neatly balanced by a
chain pulley and weight, and showed in q
huge copper kettle, divided into various
compartments, the salmon and the striped
bass, which were boiling. Steam pipes
gave the necessary heat. During the short
interval the visitor had spent in examining
the other portions of the kitchen, the scene
in this particular locality had changed.
| Now there was a row of voices, din of
feet, and great odors of cooking meat.
Beefsteaks were sputtering flares of fire
from gushing fat pulled up along a vista
of brollers; walters came rushing IN with
bowls; plates clattered, and spoons were
beaten, tattoo like, on the china The
clock pointed to 1890 O'Clock. People
were so busy roasting, broiling, stewing.
serving, that it was no time TO ask quest
ions. What was this Where was it all
happenings Why, in the largest luncheon
and dinner restaurant in the great metrop-
oils of New York.