Springfield daily republic. [volume] (Springfield, O. [Ohio]) 1887-1888, 1888-03-10

IL Is DuI u luhsS VI hhO
through which the exl, detrimental American Is
likely to pass before settling into comforta- |
BILE acceptance Of things as they are. Those |
who work among the poor discover shortly
that one of the tests of prosperity is to have
meat three times n day, this meat being usu-
ally a lump Of beef, fried leisurely till OK
much the consistency of boot heel, and with
about the same power of nourishing. Even
the better cuts are treated in much the same
fashion, and not only the very poor, but the
workmen Of higher grades, have no concep-
ton Of what may be done to make cheap cuts
savory as well rs nourishing, the French and
Italian peasant woman being on this point
far wiser than many an educated American.
Cheap meat is here and in an abundance
that one would fancy should suffice for every
one of the 4OC0, 600 and more to be purveyed
for. Australia and South America pour In
their supplies, and lands nearer home are
equally called upon. The "cats meat man"
is not one, but dozens, and his trade an
nounces itself unblushingly side by side with
regular butchers. All odd bits and ends
enter into pies or sayeloys, a form of beef
sausage dear to the popular mind and known
to all readers of Dickens But the saveloy IS
o mystery; not only the cats meat, but the
cat itself is an integral portion, and it IS
known that ancient cab horses look suspici-
ously at the windows as they pass this final
home, and that rejected meat from any quar-
ter has certain acceptance bere. The save
10y at penny, with the accompanying mug
of hot cocoa, makes sumptuouS meal for
the newSboy or street sweeper; but the man
who has learned to define stomach shrinks
from the complications of its make up, and
| looks toward the windows where chops and
| steaks arg arranged in seductive nearness TO
| tomatoes and mushrooms. Often he looks in
| vain, the shilling, which Is the usual price
| for a chop and potato, being needed in sew
eral other directions. The Englishman
Graves meat instinctively, but wages for
| every form Of labor arc so low that self de
NAL is inevitable The English farm laborer
counts himself lucky if a bit Of bacon large
enough to flavor the dinner of cabbage or
| rurnips and potatoes can be had daily. More
often it is but Sunday luxury, and fresh
meat of any sort is barely seen from one
yea > end to another.
IN tho cities it is much the same, though
cheap meat, in the shape Of tripe and every
available ounce Of the inward portions Of the
animal, crowds the stalls and hangs from
every available point in the dark and smoky
| little shops. Dart with age and CRIME,
| speckled with SCOT, which flies perpetually
and as perpetually settles where one would
least wish it-these hideOus specimens Of ami
NAL food are sold in any amount, from 6
penny worth up or down, and the record OF
Punch is, like many of its records, absolutely
true to life-ths stall and phenomenally
big butcher, looking down upon a child, who
holds out a small and skinny hand:
Mother wants a ha'penny worth O. veal
cut with an 'ammy knife to give it g favor.
II is plain that not even Australian sup
plies can do much toward lettering these
conditions, for, as already said, both the
workman and the man few degrees above
live on a sum limited beyond anything thai
even the poorest American would think oi
calling salary 1t is true that clothing anC
| some other expenses are less, but the English
man rnarries early and finds in the mouths
that must be fed his chief and most perpleI
ing problem. The time comes when trip.
and onions, liver and bacon, even the saveloy
are beyond him, and he begins to mediate
on the Scotchman's attachment to porridg
and to wonder if human beings can reall,
, live on il.
II is evident that the time was ripe for tn
new departure which seems to have takel
place, and which, within a short period o
time. has established twenty-four vegetarian
restaurants in various parts Of London, al
thus far being in what is known as 18th
city," or strictly business portion Of London
| Now and then an innovator who had crosse
the Atlantic ventured to hint that cheape
: meals were possible, and that New Yor
7 restaurant made money even from fftee
r cent plates, with their slice OF roast bee
, | or mutton, potatoes, bread and bitter, UT
= limited ice water and a napkin, with no ii
n 70 walters, bu. he was frowned down by til
conservative, who regards bread and napki
! ms extras md walters tips a part of th
r foundation Of society ITSELF Even wher
a coarse chop and steak can be had for 81,
, pence, potatoes and bread ct penny eacl
+. with the inevitable tip, bring the meal to nc
n less than twenty cents, and there is n
medium between the cheap and nasty" an
the high priced places.
l. i easily seen, then, what welcome q
abundant and savory meal from sixpencc u
would I-cCt with, and, after the first seaso
of dar,. Gis.r1Ist with which the true Brito
c-rrets INV innovation was over, the new d
parture was hailed beyond any expectatio
Of its oricinators. II is possible to mako
very comfortable lunch for threepcnce-si
cents-sud quite a sumptuous one for 81:
pence, while cfteen OF twenty cents furnish'
varied and very abundant meal. Brcc
and napkin are extras, but there are no I'll
to waters, and the surroundings ard servit
are clean and attractive. Girls are employe
in all of them. and their soft English voic
and gentle, courteous manner, IN curlo'
contrast to the same class among us, are
yery comfortable feature Of the places. II
menus are made on the same general pla
as those Of any restaurant. There Is 81
penny department on an upper floor, whe
three courses are served for sixpence; sou
some vegetable and q sweet, and very po
ular institution known ns the "sixpenny Il
tray" which includes the pot of tea dear
all Englishmen, milk and roll with butt
and jam, or, if preferred, round OF toa
and an egg Either white or brown bres
may be ordered, the English brown bre;
being made from coarse wheat meal, a vel
substantial and nourishing form, best IN
'" tated by the American health food hours.
- The question is so often asked: Can the
be any variety or really relishable food In
purely vegetarian supplyT that it seer
ei quite worth while to give the menu OF O
day in sllL 1t must be remembered that
word is not used in the extreme sense. as