The news and herald. (Winnsboro, S.C.) 1877-1900, 1882-12-02
Hash.

A reporter of New York paper 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 popu-
larity of.shash among the different
classes Of the community, and his re-
search disclosed that the composition
of the article was not, as many sup
pose, 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, therFifth
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-Gst is as follows:
Cenus.l Cents.
Coffee, per cup. p......1 Cor d beef and cabb.4
seaD sea, per ees eqg bov Mutton sSsa Sseb Broth
Pie, per cut. ........2I Chicken stew. $
st.meais :: Ham az d eggs: g
- He also found that there is not q
first-class eating-saloon in New York
kept by colored man, 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 l8 Mott
street is the locality. 1t is said
that in San Francisco there is 4
Chinese dining-saloon which oc-
cupies the whole of a five-story build
ing. The upper story is reserved
for the nobility-those who will pay
extreme fancy prices for their food.
The fourth story is set aside for Chi
namen who are in the ring, and have
the handling of other peoples money.
On the third floor Chinese merchants
congregate, and so on down to the
basement, where the common herd ex-
ercise their chop-sticks. 1t is also said
that the tea and other articles Of food,
which are started in prime condition
on the top floor, are handled over and
over again, until they reach the base
ment, where they are sold finally for
the smallest possible prices. How
ever, this may be in. San Fran
cisco, Mr.. Yum Fone conducts
his saloon differently. At Is Mott
street everybody is on dead level, and
if you pay the money you can have
your choice Of anything in the hotel.
To the question if he made hash, Yum
Fone answered no; that his people, as
rule, preferred their native dishes, al
though roast chicken, roast duck, heart,
coffee and American fish were con-
sumed in large quantities. The prices
charged in this Chinese saloon are
similar to the rates in a ffteen-cent
American saloon, with this difference:
that imported Chinese food is much
higher. Reaching into an immense
jar, Yum Fone pulled out what
seemed to be a section OF a
dried shark and a piece Of old parch-
ment. He then went on to tell how
rare and delicious these things were,
and how, if you wanted meal Of
them, the order would have to be given
day in advance. The price was $3.50
a bowl, but there would be enough for
three Chinese stomachs in one bowl.
This dish is rarely ordered. Only when
a Chinaman is on an extra jamboree
does he go $3.50 on one meal. To the
suggestion that he might like hash it
he tried it, Yum Fone answered that
he thought not. Hash might do for
Americans, but Cinnamon would have
| to be excused"
Arabella-" Yes, / think this sweet