Evening capital. (Annapolis, Md.) 1884-1910, 1891-10-02
HE WAS AN EPICURE.
Ills DISAGREEMENT WITH THE TOP AND
BOTTOM OF A BILL OF FARE.

A man who looked hungry, and with
an air of dignity that i'll comported with
his misfit and well worn garb, sat dowr
at table in a high priced uptown restaur-
ant one hot August day.
Waiter said he, in the tone and
with the manner of man who knew
what was what and was determined to
have that and nothing else, fetch me a
venison steak and have it fat and juicyl"
II beg pardon, sirl" said the waiter,
with elevated eyebrows.
"Venison steak, saidl fat and iuicy!"
@Oh, sirl" said the waiter, "but the
venison season hasn't come In yet, sir.
Do you mean that you have no veni-
SOM"
Certainly, sirl"
"This is a first class restaurant, amt
it?" said the man, looking about him as
if he was afraid he had got in the wrong
place.
"Oh, yes, sir |"
"And no venison?"
sNot out of season, sir I"
The hungry looking stranger again
looked at his surroundings apprehen.
sively.
We'll, said he, perhaps you could
accommodate me with half dozen
brook trout. Iwant them crisp, but moi
frizzled till they are chip dry. Half
dozen will do.
Il am SORRY, sir, said the waiter,
with an apologetic shake of his head
but the brook trout season has just gone
out"
what" exclaimed the stranger. "No
brook trout, either?"
AN the fault of the law, sir. We CAP
give you salmon, sir"
"If had wanted salmon I'd have or.
dered salmon!" exclaimed the man. =
do my own ordering"
The waiter bowed meekly and said
nothing. Finally, throwing himself
back in his chair resignedly, the custo-
mer said:
well, fetch me quail. Broiled, OF
course. On toast. It's funny fellow
can't get anything but quail IN these so
called wayup restaurants. Fetch me a
quail. I'll have to put up with it, sup
pose.
A look akin to pain spread over the
walters face. He hated to disappoint
this fastidious customer, but there was
no way to avoid it.
"Very sorry, sir!" he said, again apollo
getically. "But it's the law again, sir.
We positively could not serve you a quail
before the close season Is up on November
/, sir, but"
@Novemberl" exclaimed the customer,
tapping nervousIy on the table with his
knife. @Great Heaveni Does this estab-
hshment expect me tosit here for months
waiting for 1t TO broil me a ouail2 The
longer you have TO wait for your order to
be served the higher toned the restaurant
is, am aware, but waiting for months
for one Is q little too high toned, itseems
to mel"
The waiter wiped away the pespira-
ton that began to gather on bis brow
and bowed again. Finally he pluckedup
courage to say:
@Woodcock are in season, sir.
~WeIl, who denied it7T reioined the
stranger. Il know that woodcock arein
seasoni I have had nothing else buS
woodcock, woodcock, woodc0ck for two
weeksl am notasking for information,
but for something to eatl II Il possible
I've got to fan back on bear meat7 II
looks that way. lBut don't fetch me
q piece one bit bigger than my hand.
Fetch me just one little piece Of bear steak,
waiter, and have Il well done. Rare
bear is worse than raw liver. A pieceno
bigger than my hand, waiter, with browp
gravy"
The waiter looked about him wearily.
The perspiration trickled down his face.
He attempted smile as he turned to his
customer again, but it was wan and
sickIy one.
II am afraid, sir, said he, shat it is
hardly cold enough yet for bear
Hardly cold enoughl" exclaimed the
persistent customer. You don't sup
pose want cold bear, do your You're
afraid it's not cold enough for bear, ehs
Well, what do care what your fears ares
They're nothing to mel Get me sorne-
thing to eatl That'saIl ask Of you. DO
you mean to say Il { this establishment
can't serve me any bear meat
The waiter, now IN a state of almost
utter collapse, mopped his face and stam-
mered:
I'm afraid-fhat is--Tm obliged to
say sir. that bear i moi yet on our menu,