The times and democrat. [volume] (Orangeburg, S.C.) 1881-current, 1886-01-14
FOOD WASTED IN. HeTELKlTcHENs.
sabstaatials That ase sereE coasn1so'a on
-Dalfcncies That are Thrown Away.

substantials That are Nerer Consumed
-Daiicacies That are Thrown Away.
The proprietor of a fashionable city
restaurant calls attention to the enor-
nous waste of excellent food in establish
ments like his own, as well as in hotels,
first-class boarding houses, and many
private houses. His estimate is that fully
one-third Of all the food prepared is
wasted. OF boiled hams, legs Of rautton,
and tongues, only the finest slices are
placed before; guests. The like is true OF
roast game beef, pork, and mutton.
Large biinchesof celery are bought each
morning. in tic markets, but only the
cost stalks are placed on the
able. and of these only the
choicest pnrts are ordinarily eaten. AS 9
rule, not one person in ten eat Ill of any
kind Of food that Is ordered, If three
chops .aro served, one is left untouched.
Some will take half a. dozen grapes from
! large cluster, and leave the. rest. The
romainder are not in condition to place
On the table again. Many. patrons of res
.,aurants, more especially ladies, call for q
slate of assorted cake: They, break a
small piece. from each kind, eat that
which best pleases them, and leave the
-emainder, This broken cake, though
costly and excellent, can not be served
gain. Many parts of loayes Of cake are
lever sold for the reason that they have
become somewhat dry and inclined to
;lrrplmble.s ..s.;....,.. .,..,s.....,. -. ..z
DELICACIEs THAT ARE THROWN, AWAY.
The like is true of loaves of bread Of all
kinds. In every large restaurant. there
IRE. daily left hundreds of. broken rolls,
buns, biscuit, and fried cakes, as well as,
slices of excellent bread. Ordinarily, no
orrson eats more than half the cheese
,latis served to him, but as the slice is
broken it can not be served again. Many
order small pots - of jelly, jam, or pre-
serve, take out one or two spoonfula and
leave the rest. The whole is paid tcr and
md the restaurant keeper loses nothing,
but a costly delicacy that would be very
valuable to some poor invalid is thrown
away. .5.-,
The daily waste in the Kitchen of q
..act restaurant, hotel, or fashionable
l:.t.rding-t ouse, is very large. Every
tstif, chop and outlet is trimmed before
IS broi!cd. The projecting portions of
y. meat and the fat are cut off and or
:ilarily thrown away. Some pieces are
lightly scorched in cooking, and these
re thrown aside. Often three or four
kinds Of coup or chowder are prepared,
,alf Of which remains unsold. The quan-
ty Of cooked pens, beans, potatoes, aud va
-iors kinds of vegetables left after dinner
S ordinarily very large. With every large
roust there is something like quart Of
rich drippings that would be very valuable
,6r poor families to use in cooking pota-
-oes and other vegetables or to employ as
.,llortcning. Large quantities of rich
:rayies are left over from meals. Many
,s:gs boiled in the shell are returned to
he kitchen. -.
This restaurant-keeper states that it Is
The usual practice to dump ell these art
.cles into barrel, which is taken away
.,nce each day, and the contents fed to
pigs. The price received for this pig-food
is very small. The walters, cooks, and
;titohen girls like this way of disposing Of
What they call waste, because it saves
,rouble. To save all the different articles
ihat would be regarded as excellent food
III MANY families, or even considered lux
aries, would require much work during
:he most busy portions Of each day.
AN UNSATISFACTORY EXPERIMENT.
/ Tho cxperimont of having members of
I ?oor families come to the kitchen and OBJ
;ainathis food has been repeatedly tried,
>ut the results have not been satisfactory.
they generally become importunate and
troublesome. They are likely to lounge
1bout the plsce with their pals end bas-
stots and to attract the attention Of pat
.ons who dislike their presence. 1t would
...rr.inly seem that some person could de-
rise and put in execution q plan for uti-
i.ing al this valuable and excellent food
hat now goes into the stomachs OF pigs.
in Paris, it is said, there are places in
Yhich broken food is offered for sale.
Many persons who practice light house.
keeping patrOnize these establishments
| and obtain from them most Of their food.
Many families that are fairly well-todo
purchase the scraps OF raw and cooked
neat for the purpose Of making soup.
In London the Sisters of Mercy are
allowed to take al the waste of certain
hotels and restaurants. They keep some
me constantly in the kitchen, who saves
Ill the scraps as well Us the articles that
are returned from: the dining-rooms.
These are carefully sorted, and put in
covered baskets. The soups, chowders,
and gravies nre, placed in cans or buckets.
At night a covered wagon comes and takes
them away. Some Of the articles are
,aken to hospitals and asylums, the others
.ru distributed among the deserving sick
| md poor. The work Of collecting, remov-
ng, and distributing this food is con-
lucted in a manner so careful and
,rderly that no trouble is caused.-
| chicago Times.
The Chief Source OF Acoustical Defects.
Some of the most eminent architects are
9f the opinion that the chief SOURCE Of
| acoustioal defects in n hall Is the refec-
| sion Of sound waves In such way that
they strike upon the ear Of the hearer
| within certain interval after the direct
waves, and arc recognized as IN echo or
\ resonance. It is asserted, In regard to
! the limits within which this point exerts
| , disturbing influence, that q difference