The news and herald. (Winnsboro, S.C.) 1877-1900, 1881-02-08
In n Great Kitchen,

/
slmmcripg and siZzing, and subducd
sound of frying, like the atuucment of an
orchestra. They were notes of preparation.
Occasionally a lad would dump scuttle
OF coke Oh the floor, and Il white capped
man would run tongs over Il gridiron and
make metallic sound, like boy with a
stick on pallng. All the time, however,
| rs bass there was rustic of steam, as it
pulsatcd 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 +, eks of gar
| lie, with aciditics Of lemons, all tempered,
| blended and comminglcd into one general
| savory whole. 1t was as Flemish picture
| of abundance, when one got Il sight of the
proVendcr, for al ice receptacle is opened
| for an inqnisitvc woman. Here lie blond
chickens, with legs of snow white veal, and
ruddy tenderloins, and marblcd roasting
pieces, and whole sides of mutton, all gar
nished with their lacc-work of fat. In this
one there is fish; and green Eluc-1sh, and
red snapper, with vermculatcd mackcrcl
and cardinal colorcd lobslcrs-for they are
boilcd--with lordly striped bass, complete
the archaeological tabcau. And here is the
bread batch-all apart in another ROOM
| for piled up to the ceiling stand in layers
the brown -crustcd loavcs, the white crisp
rolls. hen there is fragrance again for
the inquisitivc woman is led by her nose to
where the pastry cCoks-thcre arc six of
thcm-arc compromising their Gates. Could
whole generation of pic eaters ever get
| through those innumerabIc rounds of pump
kin, apple, mincc, and custard pics2 There
is great sccthiug and tumutuousncss about
that huge iron drum, and the steam bursts
forth now and then, as if from Hecla.
But it ia not mud which comes up to the
| surface. There tumbles up in the most
jolly and inviting way, done up in linen
cloth, vast quantities of dumplings How
they bob up and down in the scalding fluid!
How much indigestion is there2 reprcss
the thought, amazed at a man who patient
ly turns the handle of something which
looks like churn. "What might that
be ?" is asked. 'Hard sauce" is the reply.
"Fifty pounds of the best fresh butter,
about the same of sugar, and pound Of
nutmeg, with four quarts of lemon-juic :;
it takes three hours hard working the boss
40 say he is going TO run her by machinery,
and wish he would" and the hard-saucc
compounder wipes his forehead. Just be-
yond, on separate table, Frenchman
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 new
odor. Here was the roasting gong on.
Six, eight, ten separate ribs of beef were
slowly turning, with five launches of NUT
ton, but mutton and beef were not COM
mingled; they were ten feet apart "Nev-
CT would do ma'am," said the roaster
''them two things-bccf and mutton-has
TO be put apnrt-the hodors of one is agin
the other" And, taking winch from
nail, he wound up a jack which was four
feet high. Then the machinery, which
had been going round and round in slow,
majestic way, quickened its pace. ats
the touch of at the end that does the bust
ness. Then this really great rooster took
a bastng spoon that would hold quart,
and slowly trickled the gravy over the re.
volving beef.
''BilIy, show madam the tish-bilcrs."
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 row OF voices, II din of
feet, and great odors of cooking meat.
Becfsteals were sputtering; flares of fire
from gushing fat puffed up along vista
OF brollcrs; walters came rushing in with
bowls; plates clattcrcd, and spoons were
beaten, tattoo like, Oh the china. The
clock pointed to 1890 O'Clock. People
were SO busy roasting, broiing, stcwing.
serving, that it was no time to ask quest
ions. What was this? Where was Il all
happenings Why, in the largest luncheon
and dinner restaurant in the great mclrop-
Ohs Of New York.