The morning news. [volume] (Savannah, Ga.) 1887-1900, 1891-09-21

city. The Secretary of the Treasury selected
Custom HouFe square, and work COM
msnced Oct. %, 1S4S In the center of the
building is the inest business room in the
world. The size OF the room is l25x95 feet {;
the hight from floor 10 glass dome 81 feet.
| Fourteen lofty columns are placed so as 70
/ giTe the central part of the room a space Of
45XG5 feet for the use Of the general public,
and outside of that for the a ccommodatiou
OF the officers and clerks. The columns are
| of the Corinthtan order, with Attic bases,
the lower portion OF the shafts plain and
polished. At the top of each capital is a
basSo-relievo of Juno and another OF Mer-
curry, ana designs of cotton and tobacco
plants The floor Is laid out in pattern of
black and white marble, in ties, each two
foot square, with borders In black marble
from column to colHmn. What would New
York merchants think TO have the privilege
of transacting business amid so much lux
ury in lieu Of the damp and prisonlike
| structure that rears its hideousness on Will
liam and Well streetsl And yet, seven
tonths of the custom revenue of the cJuatry
| is received in New York.
CUISINE FAMED IN ALL LANDS.
New Orleans has been called the "eating
AMI drinking city, of this country, and the
| reputation of its restaurants and French
culinary artists is world wide. New Orleans
| cooking possesses many characteristics.
| French, Spanish, italian and Creole, and
the gombo aux herbs, gombo fife and court
| bouillon are gastronOmic wonders TO those
who partake for the first time. large
portion of the population dine out at restau-
| rants. At dinner given some time ago by
a Mobile gentleman to twelve Of his friends
| the cost, including wines, was $500. The
| st. Charles gold servieen was brought out
on that occasion, the sntree dishes, wine
coolers, spoons, forks, castors, salt cellers,
| flower veses-all being solid gold. The rest
of the service is of the finest French porce-
lain.
| dropped into Miller's on Common street,
last week and had one of his incompatible
mint juleps, fully iced and decorated. 1t is
worth visit to New Orleans alone to be
| allowed the pleasure of tickling ones palate
with such a wonderful mixture. Here is
how it was made: Ice broken fine is put IN
q long, delicate crystal glass, and a measure
| of French brandy poured over ID; dash of
OLD Jamaica rum is added; piece of thinly
sliced pineapple, little orange peel and a
few Strawberries are placed on top. A few
| fragrant sprigs OF mint are then arranged
| around the edge, partially covered with the
ice. A small quantity Of powdered sugar
is deity shaken over the surface and the
| julepis ready. A story is related of the st.
| Charles when it was in the zonith of its
glory. A gentleman from Ohio, seeing
other persons sitting around in the after
noon, glass in hand. with fragrant mint
perfuming the air, had the curiosity to
order one. 1t was made with all the grace
and flourish known only to the New Orleans
fraternity. The Rentlman was thirsty. but
he tasted the new drink with becoming
caution. A broad smile of JOY ore'spread
his features as he drained the contents, and,
| said, Keep on making EN-"
With the julep at Miller's / had free
lunch served, consisting of turtle soup.
roast beef, ham, crab salad, cold slaw beets,
cucumbers, and mashed potatoes. do not
think that Gotham can surpass that much,