The Superior times. [volume] (Superior, Wis.) 1870-1912, 1889-03-09

chefry-tree, its foliage perfect ana
its fruit real candied cherries.
Another represented the Republican
beehive, with real straw and sugared
butterflies. rustic pavilion, SIX Ieet
high, in nougat, was set with candy 1ur-
niture. On mossv ground pyramids
of nougat alternated with high stearlne
moulds covered with flowers, surmount-
ed by boquets of flowers and fruits, and
on a mimic lake fioated big white
swan, surrounded by candied water III
les. On the back OF the swan rested
quail pate The other set pieces up
held mouids of sweetbreads and Doned
turkey. George c. Boldt, proprietor OF
the Hotel Bellevue in Philadelphia, was
the caterer. His working force was a
small army in itself, four head walters
and 200 waiters-l00 white men from
Philadelphia and 100 colored walters
secured here. In the kitchen, which
was a big temporary building put up
outside, three chiefs directed the opera
tons of twenty-five cooks. An immense
tank was provided for washing dishes,
and the crockery filled twenty-three
hogsheads In the service were 5000
plates, 5000 pieces of silver, 2,2OO cups
and saucers, 1000 tumblers and LOCO
salad bowls A corps OF walters handed
in the food from the kitchen TO the sup
per-rooms, and the system was efficient
IL every particular. Five Thousand one
hundred and fifty terrapin were used
in 800 gallons Of stew. Forty-tve thou
sand raw oysters were served IN ice
blocks, 10000 more in polette, 800 gal
ions in consomme, 1000 chicken GRO
ouettes and 1000 sweetbreads. For the
cold dishes there were 1900 assorted
sandwiches, 800 gallons of chicken salad,
200 gallons Of lobster salad, $50 beef
tongues, so Virginia hams, $50 boned
turkeys, 10000 boned quails, 500 pounds
pate de foie gras, 800 pounds of game
pates, | 900 quarts of ice-cream, 800
quarts OF Roman punch, 200 quarts OF
orange water ice, 10 barrels of fancy
cakes, and two boilers, holding so gal
Ions each, were kept going all night in
making coffee. Four hundred pounds
of coffee were used.
Mrs. Harrison's gown was a strikingly
elaborate one, the fabric being an ex-
quisite brocade of purely American
manufacture, and typical in design of
the patriotism as well as the wcmanly
simplicity of its Wearer. 1t was COM
bination of two materials, brocade and
pericottaille. The brocade had a
groundwork of French gray satin of
fine, smooth texture, and the figures
which covered its SUI face were oak
leaves and burrs. The oak grows in
sturdy perfection in southern India and
on the Tippecanoe farm; hence its
selection by Mrs. Harrison to adorn the
dress for this notable occasion. The
petticoat was OF smooth apricotfaille; a
magnificent founce of point was laid
lengthwise from the hem to the belt
line. Broad panels of the brocade
lined with the faille covered the sides of
the font. The design gracefully
lessened in width ash reached the waist
line. a deep insertion of lace edged
the panels with n shot funge of gold and
silver over the point hounce at the loot.
The bodice was cut Y shaped and like
the train was made of the faille. The
opening at the neck was filed in quite
up to the throat with beaded net work
of small gold and silver beads, and the
elbow sleeves were finished with pas
samenterie in gold and silver. The
train was very long and fell away from
the waist line with thickly plated
panel. Diamonds in handsome pend
dant were worn. The gloves were pale
gray suede, just reaching the elbow
sleeve. Her hair was worn in a fluffy
bang over the forehead, and smoothly
coiled low on II e neck.