Huntsville gazette., 1882-10-07
HASH.

A reporter of the New York Sun re-
Gently made an extensive tour through
the hotels and restaurants (both high
toned and low DOWN of New York, in
quest of information as to the popularity
of hash among tho different classes of
the community, and his research dis
closed that the composition of the article
was not, as many suppose, "mystery,"
but that it was made of "corned beef
and potatoes chopped up together fine,
well cooked and well seasoned" and
that it was among the oftenest called for
dishes in the Windsor, the Brunswick,
the Fifth Avenue and Delmonico's, as
well as in the cheapest restaurants. he
found one place where a ton of hash
was made, sold and eaten each week,
and an Italian restaurant on Pearl street
where the price-list is as follows:
Coffee. per cup ..lI Cord beef and cabb. a
Tea, per cup Beef stew.............4
Soup. per bowl. Mutton broth'....-...f
Pie. per cut. Chicken stew.-....5
Beefsteak. ..............4 a Hash. ...........3 3
Roast meats. .......4 Ham and eggs........S 8
He also found that there is not a first
class eating-saloon in New York kept by
negro, though they have numerous
small cook-shops. In conclusion he says:
"There is but one high priced res
taurant in the city where hash is totally
ignored. Mr.. Yum Fone is proprietor
of the same, and Is Mott street is the
locality. 1t is said that in San Fran
cisco there is a Chinese dining saloon
which occupies the whole of a tive-story
building. The upper story is reserved
for the nobility-those who will pay ex-
treme fancy prices for their food. The
fourth story is set aside for Chinamer
who are in the ring, and have the hand
ling of other peoples money. On the
third floor Chinese merchants congre
gate, and SO on down to the basement
where the common herd exercise thei1
chop-sticks. 1t is also said that the tie;
and other articles of food, which ar
started in prime condition on the to-
floor, are handled over and over again
until they reach the basement, Wher
they are sold finally for the smalies
possible prices. However this may b
IN San Francisco, Mr.. Yum Fone con
iucts his saloon differently. At Is Mot
street everybody is on dead level, ant
if you pay the money you can have you
choice of anything in the hotel. To tn
question if he made hash, Yum Fone an
swered no; that his people, as a rule
preferred their native dishes, althoug
, roast chicken, roast duck, heart, coffee
and American fish were consumed |
large quantities. The prices charged ]
D this Chinese saloon are similar to til
[ rates in fifteen-cent American saloor
d with this difference: that importe
Chinese food is much higher. Reachin
into an immense jar, Yum Fone pulle
out.what seemed to be a section of
dried shark and piece of old parcl
, ment. He then went on to tell how rar
and delicious these things were, an
how. if you wanted meal of them, IL
a order would have to be given day
G advance. The price was $3.50 bow
Q but there would be enough for thrt
Chinese stomachs in one bowl. TIL
dish is rarely ordered. Only when
e Chinaman is on an extra jamboree do
!. he 90 $3.50 on one meal. To the su!
Y gestion that he might like hash if
tried it, Yum Fone answered that
! thoug ht not. Hash might do for Anne
= leans, but Cinnamon would have to /
y excused.