The Manchester journal. [volume] (Manchester, Vt.) 1861-current, 1884-12-25

As q Sftw reporter was standlhg IN tne
Office OF one Of the largest hotels IN this
city talking with the proprietor day or
two ago, the conversation was interrupted
BY voice speaking in gruff tones, "say,
can sell you some nice quail today?
II don't know" responded the hotel
man, 'that will depend upon the quality
Of the birds and how much you want for
them. When did you shoot them ana
wbers are they nowa"
.Thsy are out in my wagon, and | shot
them up in Montgomery county this morn
ing, !" replied the countryman.
| swell take them down to my store
keeper and il he wants them come back
here and will buy whatever he recon-
mends.
Tho hunter walked briskly away, and
the Stc1' reporter. turning to the host said,
do you buy your game to any extent
from local sportsmenP'
s.No not as rule" was the reply, "buI
snce in whils when they bring in game
that 10 fresh take it,"
"Ds they ever try to fool your" was ths
query.
'.They used to but am too old a bird te
be caught by their chaff. That man
claims to have shot those quail this mora
ing. III soon know whether his allega
tions are correct. My storekeepsr vii
give the birds an examination, and if theJ
are ss represented. he'll let me know abou
it," -ss much game at the presen
do you -,
season. reSi 'sAso'
"Well, yes, although !. =,
has hardly began. Still have =.
lard, blue wing and red head duck, WI.
turkeys and tho smaller game wnich
abounds in this vicinity; that is in a circle
having diameter say Of forty miles. La.
ter IN the year other game, such as young |
venison from Virginia
Washington must be a good game mar.
ket.
There is meme better We can get
eveiy delicacy. The diamond backed ter.
rapin, that delight Of epicures,, and thu
delicate canvas-back duck are, perhaps,
more frequently here than in any city, un.
less It be New York. Idoubt il oven there
The consumption Of those two great dishes
Is grsster than in this city.
III your time is not occupied at present
hsvs you any objection 10 revealing the
n mysteries Of your kitchen II
"Oh, mol II you will go with me we
will look st the interior arrangements. re.
piled the genial Boniiace, who led tue
way through . number Of corridors until
passing through a hoor he exclaimed, i
Here ID the store room. The reporter
ooke5 around over what seemed TO him
srrsy Of boxes and barrels.
,hssts and drawers but il wac quickly t,
manifest that there was perfect system
throughout. and that everything was in j
ts proper place.
"You see here the grocery department,
continued the keeper Of the modern hos. I
elry; next II the china room. and further
IN il the meat room" 1
Passing iutc tbs china room every arii- (
lie 10 the line used in the great house !
,ould DO seen, the host explaining that /
duplicates we're kept so that any ioss by /
oreakage or other accident could bs ID. j
'tansiy repaired Stepping next iots the !
,ew meat room. the observer for an instant /,
slt that be bad walked into fully stock |
ID butcher shop.
Here" remarked the reporters cou. &
iuesor. ''ail the meat 10 Received ai..l hang I
4ntil il Is ready for tbs kitchen. foa vii :
zee. be continued. ''ihst OR meat comes /
,DIy in short ioiss. Ia the teHderloins aud
. stands Of ribs for roasting. From the 9