Madison times. (Tallulah, Madison Parish, La.) 1884-1???, 1884-11-29
HOW A BIG HOTEL Is RUN.
The Mysteries Of the Kitchen rs Revealed
by an Adopt.

AS TtDOTItT was biiO
Office of one of the largest hotels in
Washington, talking with the proprietor
day or two ago, the conversation was
interrupted by a voice speaking in gruff
tones, "Say, can sell you any nice quail
to-day2"
81 don't know" responded the hotel
man. "That will depend on the quality
of the birds and how much you ask for
them. When did you shoot them, and
where are they now?"
"They are outside in my wagon, and i
shot them up in Montgomery county
this morning" replied the countryman.
swell, take them down to my store
keeper, and if he wants them come back
here, and will buy whatever he recon-
mends."
The bird hunter walked briskly away,
and the Star man, turning to the host,
said: 'Do you buy your game to any
extent of local sportsmen?"
"No, not as a rule" was the reply, "but
once in while, when they bring in
game which is fresh take it,"
ado they ever try to fool your" was
the query.
"They used to, but am too old bird
to be caught by their chaff. That man
claims to have shot those quail this
morning. I'll soon know whether his
allegations are correct. My storekeeper
will give the birds an examination, and
if they are as represented he'll let me
know about it,"
do you use much game at the present
season."
"Well, yes, although the real season
has hardly begun. Still 1 have now
mallard, blue wing and red head duck,
wild turkeys and the smaller game
which abounds in this vicinity; that is
in circle having a diameter, say of
forty miles. Later in the year other
game, such as young vension comes in.
We get very nice vension from Virginia"
washington must be a good game
MARKET"
"There is none better. We can get
every delicacy. The diamond back
terrapin, that delight of epicures, and
the delicate canvas back duck are, per-
haps, found more frequently here than
in any city, unless it may be New York.
doubt if even there the consumption
of those two dishes is greater than in
this city,"
VISIT TO THE KITCHEN.
IF your time is not occupied at present
have you any objection to revealing the
mysteries of your Kitchen"
"Oh. mol If you will go with me we
will look at the interior arrangements"
replied the genial Boniface, who then led
the way through number of corridors
until passing through a door, he ex-
claimed. "Here is the store-room."
The reporter looked around over what
seemed to him a disorderly array of
boxes and barrels, and chests and draw
ers, out it was quickly manifest that
there was perfect system throughout,
and that everything was in its proper
place.
"You see here the grocery department.
continued the keeper of the modern
hosiery; "next is the china-room, and
further on is the meat-room."
Passing into the china room every ar
ticle in that line used in the great house
could be seen, the host explaining that
duplicates were kept so that any loss by
breakage or other accident could be in
stantly repaired. Stepping next int
the meat room, the observer for an in
slant felt that he had walked into full,
stocked butcher shop.
"Here," remarked the reporters con
ductor, "all the meat is received an,
hung until it is ready for the kitchen
You will see," he continued, shat GU
meat comes only in the short lions, in ten
derloins and in stands of ribs, for roastin.
From the short lions the porterhous
and sirloin steaks .only are taken-fo
tenderloin steaks we buy the tenderloin
themselves"
"How about the old couplet concern
ing the goose hanging high?" inquire
the scribe, who noticed some birdslres,
ing on galvanized iron plates whicl
were surrounded by ice.
"The man who hung a goose to eI
nance its flavor, would not have pals
table dish," was the terse respons'
"The idea is exploded. The only mes
which is not better freshly served
mutton, and that isn't kept long. No
only is the thought of keeping meat re
pulsive but in reality the practice ha
been relocated to its proper place anon
the legends or cookery"
"You have some nice fish," said tn
reporter, who noticed the shining scale
of a number of lake trout glittering il
the shadow of corner in the room.
YES" was the reply, "for the variou
kinds of bass, sheepshead and Spanish
mackerel Washington excels. The res
of the fish we get from New York"
THE BILL OF FARE.
"Who arranges your bill of fare" wa
asked while leaving the store-room.
1.-THE chef He each morning sends Il
me his entrees, ct cetera, and l arrang'
from them the bill for the day. o
course, know pretty well what he will
have. as know what has been bough