The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1892-09-23

COCKERILL'S LETTER.
An Exports Way Of Managing an
Eastern Clambake.
Exaggerated Legal Fees-New York Law
yers Whose Incomes Are Reputed to
BE the Largest in the Country
Turf Gambling.
COPYRIGHT. 1871

lCoPYRIGHT. 1872
There is one institution that is vouch-
safed the residents along this coast
which is denied to the good people of
,pther sections, and that is the clam
Make. do not say that in these days
Of rapid transportation one might not
enjoy this purely New England feast
In the interior. But the clambake
proper belongs to the coast, and the
fresher the material of course the bet
ter the clambake. The south and west
may have their barbecue, but the clam
bake is essentially American and es-
sentially an Atlantic seaboard institu-
ton. We had a clambake down at Long
Branch the other day in a beautiful
grove on Mr.. Hoeys Hollywood estate
doubt whether finer or jollier one
has been given in this section this sea-
Son. There is an old gentleman in this
vicinity who is known to pretty much
everybody as Capt. Babcock. The cap
4 tain has his habitat, believe out at the
Linden racecourse, and he is the only
man in the United States who knows
just how to make clambake par-excel-
an elderly gentleman with a peculiar,
parboiled appearance.
He is the inventor Of sauce used in
imparting relish to the various ingredi-
ents Of the clam bake, which he holds
as a powerful secret. It is said that he
has refused several thousands of dol
lars TO make this collocation of condi-
ments over to certain gastronomists. I
am told that the sauce consists of drawn
Sbutter, black pepper, Worcestershire
Msauce and champagne. But the proper
tons In which these ingredients are pre-
pared is what puzzles the gourmand.
That Babcock is an artist everybody ad-
mits- His process of preparing clam
bake is certainly artistic. First he ar
ranges semicircle of large red granite
powders, inside of which he builds a
heap of dry and oombustible wood
Over this he places layer of powders
ranging in size from the ordinary cocoa
nut Of commerce TO gallon jug. He
then lights the fire and watches with
great care the heating of these stones
All success depends upon this. When
the stones are brought to proper tenn
Aperature and the embers have well died
out, the captain spreads over them d
delicate mass of fresh seaweed Then
begins the great culinary process.
First he spreads layer of chicken,
squads and potatoes. This is delicate
ly ensconced in another layer of sea-
weed and then comes green corn only
partially stripped of its husls, Holsters,
sweet potatoes, that most delicious of
sea food, the sheepshead, and CLANS
both soft and hard galore. After this
another heaping of moist seaweed and
then the great steaming mass is COW
cred with tarpaulin and left to sim
mer in its own juice. The fragrance |
which arises from this succulent mass
! will draw the neighbors and the neigh
bors' children for miles around. No /
French chef, wearing the Order of the
Blue Ribbon, conld manifest greater
interest IN his preparations than does
the venerable Babcock from the time
he lights his fire until he folds his can
vas covering. An hour and a half is
usually given to the cooking of this
purely American potpourri
Tables being arranged the bake is
served in the order of it's making First
come the CLAIMS. which are generously
supplied with Babcocl1's only sauce,
and after this the sheepshead and the
lobster, the chicken and the SQUAD
Backed up with sppetites born by the
beashore and sharpened by the natural
air of the forest, and washed down
with cold champagne to tho music of
two banJoS and guitar manipulated
by Senegambian comedians of high de-
gree, and you have feast which would
I'LL Mount Olympus with glee for
twelvernonth. Heretofore the clam
bakes in this section have been largely
confined to the male sex, it being some
what on the Brobdignagian order, but
1t is announced, I see, that the Holly.
wood people have organized clam
bake to be held in a few days to which
ladies are TO be invited. | can well
imagine that upon this occasion the
great and only Babcock viii actually
Guido himself.
LAWYERS AND THEIR FEES.
On no subject is the habit of exagger-
alton more common than in regard to
lawyers fees. The income of the lead
ing advocates of New York city from
their law business, referred to, is near
~ always overestimated in newspaper
articles. AS q matter of fact, it is i'm
practicable 10 dissociate the income
which firm of well-established law
yers in New York makes by its invest
mentS and business connections from
the aggregate Of its yearly fees, be-
cause the investments and outside in
cd0ke are directly the result of the
firms professional labors. very con-
degree of professional ETH
quette figures TO great extent in the ,,
leading minds of the lawyers of the
east Their habitual retieence about
the affairs OF their clients, which is not
only proper and honorab bic, but is di-
-ectly part of the contract they make
with their clients, operates in regard
10 their own affairs as well. The fact
hat they consider advertising unpro-
'essional increases their unwillingness
% give out to the public the details OF
heir professional income. Indeed. il is
doubtful if the aggregate of the fees re- :
'eived by any great lawyer is anything
ike the same in any two consecutive =.
Gears, and know as a matter Of fact ;.
hat firm of my acquaintance which -
made ninety odd thousand dollars in
oes last year has SO far in 1892 not re- :,
,eived more than forty thousand, and :,
:. i