Morning journal and courier., 1884-01-15

1 Along the front walls passing under the little | area windows runs bare board bench. few women dropped in and seated themselves | on this bench with their baskets on their
 knees. Two were wan and pale, with bony | hands and sunken eyes. The majority were
 robust, big framed women, with comfortable, | matronly figures. All were very poorly
 dressed. The children aln .ost filled the room l They were nearly all little girls, with short | dresses aud thin legs. They wore quilted | hoods and capes, or had faded shawls pinned l over their shoulders. Their eyes were dis tended, so eagerly were they watching what | went on in the tiny back room, the door to which had been left open, so that they were able to sse within, whence a variety of appetiz- 1 ing odors made their way to the big room
 There were German, Irish, and nondescript l faces in the throng.
 f'There ain't hardly anybody here yet" said the German. The room was almost filled. There must have been 30 children and
 half dozen women there. "There some- times come here men as big as you are," the German said to the reporter.
 The German was in the back room empty 1 ing barrels upon big, bare pine table. Oc casionaliy box or barrel proved too heavy and his wife joined her strength to her bus
 bands. She is big, jolly German woman, rosy and neat On the table was constant 1 ly growing heap of meat. Some was cold | and some was steamipg. The heap was made up of fragments of everything that is included 1 under the terms fish, flesh and fowl. It was not pretty to look at, but moments study of the heap showed that every fragment in the mound was of good origin, and had been wSll cooked. Ribs of beef with clumps oi meat attached to the bones skeletons of tur keys, ducks, geese, chickens. and game birds 1 in the same condition; chops of veal, mutton, and pork, whole and cooked to 8 turn sli ces
 of cold corned beef, cold roast mutton ana
 beef, cold ham and tongue-all this and prob
 ably as many other things besides were in the heap. The woman began the construction ot another hillock on side table. The fore most little ones in the impatient cro~d heo to crane their necks around the door frams tt see the nature of this second heap.
 Is they eny cake? Say, Sarah, IS they cake ?'' called out one from the background Ssrahs eyes made the most eloquent reply.
 They were staring and watering at once. Plum Cake and jelly cake, and some what's got icing on it,' said little Sarah, " and they's hot rolls, and-and they's pud- ding!"
 The pudding was tepioca, in gallon can filled to the top. The German showed it t.
 the reporter, and tue little glrl had heard
 him say what 1t was. The man filled the deep and broad sill of the window with cans
 Some were filled with mashed potatoes, some with potatoes and turnips mixed, and some with cabbage. The woman was heapiug up slices of bread, ends of loayes, little cakes, tea biscuit, rolls. slices of costly cake, boiled
 
 glngerbread, doughnuts Boston brown bread and crackers. Her ap grew so tall that an avalanche formed and food rolled on the floor. She was obliged to leave some barrels similarly stocked without emptying them Suddenly she faced the troop of children, and they began to shout and scramble for the doorway.
 Piease wait on me-" called out half dozen at once. " MisSis, give plenty Of mashed pertaters ;'' Please wait on me -
 ' Twenty ii cents' worth and soma cake; ;'' Nothing only meat, please" Please wait on me, missis, were their cries as the door
 way was filled with baskets held forward by outstretched arms. There were plates in some of the baskets and tin-pAils in others The msh tossed in ths meat, and the woman shoveled bread, rolls and cake in until the baskets were loaded. Both used their hands The man took can of mashed potatoes, and put one hand in 1t to open cavity ill the center of the mass and show the reporter how fresh and warm 1t was The wonlan split roll in two to prove the same thing as to that. She tossed the fragments back on hsr pile. Among thousands of odds and ends they made uo difference.
 Where do you get all this?" tha reporter inquired.
 II get it from the best hotels in the city. It costs me good deal of money." said tho German. II pay the Fifth Avenue hotel $35 week. I go there twice day with my
 wagon, after breakfast and after dinner l buy from the St. Nicholas, Gitsey house. and Continental also. Ali this stuff is what was left ever to-day. Those hotels never carvo rib after it is impossible 90 get nice looking pieces from it. They never heat things up the second day, or serve them the day after they were cooked. These mashed potatoes took right out of the kettle in the Fifth Avenue hotel. That's where the pudding came from. I am expected at & certain time and go right in and clean out the warming pans all this what called cold pieces and middiipgs' in the hotel trade In some houses the help is fed on this. It Is not what is left from the plates of the guests. That goes to the swill man. The only part of this that has been Set on the tables is what the guests have left in the dishes in which it was served as when man is served with a slice of beef, for instance, and only takes portion of it on his own plate What remains on the dish is rot touched until it becomes my prop erty. Then, too in carving, the bone of the meat and frame of the fowl becomes mine"
 ''And the bread and vegetabies?'
 " Well, the bread and rolls and cake you ses here were all baked today" said the German, and are fresh my customers could get at the bakeries for five times the price sell 1t for. get it in slices, ends, and quite often in whole loaves. I get, in addi- tion to what you see here, stewed fruit and cold tea and coffee get great deal more than you suppose Just now the hotels ars not full, on account of the holiday times, but when they are get from 500 to 1000 pounds of meat alone. Fifteen barrels of bread day is the average amount I collect"
 And how do you measure this out to your customers ?n
 "WeiI, I calculate to give enough for 25 cents to keep family of four or five g whole day. I sell as little as 10 eents' worth. I charge about four conts pound for the meat 10 cents gallon for the vegetables, and sell much bread for three cents as 1 eau buy in ths bakery for b. For 25 cents give meat enough for three meals for four people with half gallon of masbe3 potatoes and half gallon of some other vegetables, ana then bread and cake enough for all day Some of my customers are very particular and want things nice. pick then out nice things. Some want mors cake and pudding, | some want only meat. and so It goss. For l quarter they not only get as much weight If l food dollar will buy, but they get the | very best that can be bought-Quelity aS well l as quantity. It is also cooked in the best | manner. I have nothing left over I don't l open this place till 1 finish collecting and l drive rp with my load. It is always after | o'clock at night. In little while have sold l it ali"
 sDid you invent this business?'
 "Oh, no, said the German, "but I have l been at it over 12 years, here and in Stanton | street. The business has been in existence | nearly 25 years"
 "My father had it 10 years,'' said the | woman, without halting in her work of pour | ing the broken bread into the baskets and of | taking in the silver.
 The man said that it took little time to | make people understand that the food is clean | and wholesome, but for years many families l have lived entirely upon purchases from his | stock.
 Henry ViIIard's Unsel1shnesss
 w. A. Croffut in Detroit Tribune.l
 It is reported that Willard has not only lost three or four millions himself, but that he | has handed over to other losers the S300,000 | that he gave year ago to his wife. daughter l of William Lloyd Garrison. I hope this is not true. man should not pay so dearly | ss that for miscalculation.
 There's only one thipg-a recollection that makes me think the report may be true. In the autumn of 1862 he came into the army | of the Potomac as correspondent. I was |
 kL4 H. Trsf