The Cheyenne daily leader. [volume] (Cheyenne, Wyo.) 1870-1884, 1882-04-02
0naer Food,

The Germans in New York have
stores in which specially Teutonic del
are vended. Dried, or rather
rmoked. goose is an odd feature Of these.
Smoked geese come from Pomerania,
NhCro their living originals arc raised in
'arge nocks. They are plucked for their
Town, and then killed, cut in sections.
very slightly sailed and smoked. Pom
~r-anian goose, however, costs rs cents
pound. md is esteemed a great dainty
mong German epicures.
There arc n couple of stores here
vhcre Spanish cdibles are dealt in. These
insist chiefly of nuts and dried fruits.
)risd goatmeat forms a favorite feature.
is prepared very much as u dried
cef Is. The Spaniards seem to rely
core on their peculiar methods OF cook.
Ig what they eat than on any popularity
# tho food itself.
The p~cculiarities Of the French food
stores are beyond comparison. The
question with regard to them is not what
hey do, but what they do not sell.
There is probably nothing from a sec
ton Of boiler-iron or q cobble-stone down
% a bent pin or a broken horseshoe nail
hat a Frenchman cannot provide o
l~cssing for to mako it appetizing. An
nd feature Of the French shops to an
american is tho horse-meat department.
nov all deal in horse-fesh, both fresh.
riel md sailed. Horse-llesh sausages,
saIg or supposed to be made, in Lyons
sd called Lyons sHusagcs, arc very
.apu'ar. Sausagcs made OF \ compound
81 asses flesh. pork and veal also have
n extensive sale.
Sharks fins, dried, arc sold in every
Chinese shop in New York. They are
imported from China. There are three
.inds, Of which the best are the fins OF
'. wnitc shark. These arc worth $3.50
pound. The poorest kind, which is
apNyn n black shark fins, i5 sold for
.alf as much. and oven less. Sharks
..t is n popular dainty among Cinnamon.
1t Is saltcd and dried for export, and
looks like II section OF whalcbonc, when
raw, but boiled in water a gelatinUus
substance is extracted which is esteemed
very savory. A species of stew madoo OF
sharks fin, dried oysters, rice and pep
pcrs is a champion Chinese dish. DRIED
oysters are ordinary biyalves, extracted
from the shell, dipped in salt md strung
on strings to dry in the sun. They come
from China, and look for all the world
like cgs. John Chinaman infinitely
prefers them to the freshest of fresh
oysters he can buy here. Mussels, conks
and CLANS are preserved by him i'll the
Same way.
The famous birds nest is also a fea'
ture of n respectable shop in Mott
street. II is queer stuff to look at, fol
10 rather resembles gravel than anything
vegetable or animal, and tastes a LITTLE
like gum arabic. Tho nests, it seems,
are dried and rubbed into these frag.
ments in the hand, when they are packed
FOR transportation. Birds nest is worth
from 80 for tho commoncr variety tc
1926 n pound for the best. 1t is essen
tally a luxury, for II pound of it will
only make soup for at most forty people,
so that it rates higher than turtle soup
in the dearest season. Another dainty,
which All Sin has to have imported al
the way from China, is dried cabbage.
Some score or so of contributors to 8
French sporting journal dined n day
upon the ham and heart of n lion, killed
oy Constant Cheret in Algeria. TIT
flesh Of the lion was found to be partic
ularly firm and close-grained, like thal
OF n horse, but although pronounced
palatable, itonly achieved what is tcrmet
a succeS'd' %esti,fe, whilo the heart, skill
FULLY prepared with %truifies, was unGni
mously voted tough and indigestible.-
NcW York NciCs.