Wichita eagle. [volume] (Wichita, Kan.) 1886-1890, 1888-07-22

beets, thin slicee Of sort of Elarbleized
compound Of gristle and grease that was
called ..headcheese," small fshbe,ss, fried
eels, pigs feet cut in chunks, strange na-
terial said to be picked ''ox mouths" which
were salty sour with curious roughnesS,
toughness and graiainess in them. and other
things needless to recapftulate. Men had
ben uibbling at the piles Of them all day.
Some men fancy that their drink tastes
better when they take a preliminary bite Of
something: others have an erroneous idea
that bite on two after drinking makes the
breath. many believe that alcoholic liquor
does less harm to The coats Of their stomachs
when they take a little food with it,; thou
sands take bite because sight Of the food
awnkens a fictitious appetite IN them, and
tens of thousands snatch up mouthfuls OF
whatever comes handy, just from the habit.
TASTES OF THE PUBLIC
Although the hour was not much past the
middle of the afternoon, some OF the plates
we're pretty well cleared The taste of the
public that day seemed to have run TO tho
picked nlussels, water crosses and radishes,
for these Supplies were almost exhausted
Next to these the fried liver and beans had
found favor The sausage did not seem to
have tempted many, but there had been
some nibblng on the kind made of liver and
on the imitation bologna, that was hard.
black, and oily Of look and goaty in smell
Plenty Of forks stood handy, thrust in deep
in greasy and griuiy water, that is supposed
TO give them sufficient cleansing as they pass
from mouth to mouth.
T., I'LL ~ h,,cj no "A want
In confidential tone.
Few saloon keepers are sufficiently good
stewards to buy properly for first class
lunch, and fewer still have either the knowl
edge or the convenienoes for getting up the
lunches themselves. The result has been the
building up of a very considerable business,
which is generally In the hands Of broken
down caterers and dissipated ex-cooks, in the
supplying of free lunches to saloons at stipu-
lated prices according to quantity and
variety required They charge all sorts OF
prices, from seventy five cents up to IS OF
even 81 per day OF course, there is a good
deal of keen competition among them, al
there is in everything connected with the
saloon business, and they are all the time
trying to cut under each other In price.
What is the consequences. That they use
always the cheapest and often the nasties;
materials, and spend as little as possible Of
either time or money on preparation
Let Us look that stuff over now to illustrate
what say-but mind you don't give it away
that told you, for the boss would give me
the grand bounce If he knew it. Smell that
liver sausage. Don't you notice little fain,
sour tainti That liver had commenced to spoil
before it was made up. Sniff one Of thosl
slabs Of fresh beef sausage That moldy
smell tells sufficiently the story Of the meal
1t was made from. This oxen maui SEEM
all right, but we had lot . few days agt
that was a terror. There's no use putting
that smoked bologna to your nosa can tel
you about it. 1t is made Of refuse scrapa
too far gone for use any other way. that ar
sailed and seasoned up, and smoked 80 thai
their quality is efYectually concealed.
THE H1DEors MYSTERIES.
IT gave a chunk of that headcheose tn
other day to dog that looked hungry Thu
intelligent brute took 1t, but laid it down in
stantly, gave mo q look Of bitter reproach
and walked out. Inspect that mess Of pigs
feet and Won will observe that the CRIME and
filth Of the pig pen is still on them They
have actually never been washed, any mors
than that in the processes Of boiling and
picking some Of the dirt has dropped OF Sc
could go On directing your attention to tho
true inwardress of moro Of the banquet until
l made you sick, only that It gickens M
to think about it viii mercnoily draw Z
veil over the hideous mysteries Of the OK tai
soups, stews and other hot made dishes sup
piled in quantity by these ffee lunch cater
| era dropped In, on some bus{ne0 for the
! boss, at one Of those caserurs places over O.
the west side few weeks ago and saw then
making kettle Of OK tail soup The memory
Of it, if I could not Be banished from tn
mind, would be enough to drivs . man Il
har' drink
"They are very skillfn in ayres4ing dc
composition and hiding its evidences BY
means of chemicals and seasoning SO thai
you can't really tell how fkr gone the meal
may have been that you aEe eating, and
though some people Ike es1Hsed meat and
say tina. It Is wholesome. ehe very idea Of 4
disgusts me-. What do they uOP DOM
know what all, but l do knew sAas some d
them employ permanC1nate q potash 70 hi
tho smell Of bad meat, and eAlcyhc sctt
to keep the soup from sourmx N bet weather
! The more a free lunch Gssc3e = seasooed thu
more legitinately opso 70 suspicion It ~ b
the way, have you ever nocsced branded
cheese On the ffcs lunch tablet Obi yUu have
and you think II in't BOD We'll, BARRON
cheese n, a. rule, the cheapest that can Be got
When 1t Is ursaiahls for any Other PuTpcs
/ II is offered to tho saloon, but when Il gos
beyond that point, md even rsn eshs ~ o
it, i. Is sin eli right Tor sstura&ioa VII
bogus brandy-nsds Of favored rscdAet
spirits-and comes up Eaaing - 'hE..3ts'
cheese
.'Of course, the iGDch csseers win bow
| deaia,s Of all this, but i: y true Jus thsame
and anybody is welcome % ny share News
trust anything IN . free hnch that = no
actually gpessn up y ths a3eoa kssPr him
sell BE il bend - hA<s sons eonsc;eoes
and don't krow the tr3en Il tAs esesra.
Ard you ~N q ws1so ~ ~ g syFy
thiar bat 6co fAas - - eokU9 bsg 5sss
or iana, 6ssh ssgen0sA Lie rsdaabs o
crosses, ana cieany sSt1as q o.ckEA'-hs'
YORK Sun
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Of whan sse 49, szffs,
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