Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1892-09-14
TONS OF FREE LUNCH.
NheRE EpIslEs FoR NEW YORK
DRINKERS ARE PREPARED.

DRINKERS ARE PREPARED.
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These facts are published for the en-
hghtenment u the many thousands who
tat free lunch. They hare probably 90
served the fast without duly bordering
On it, that this kind Of nutriment wner-
ever found in this city has generic
favor. That is explained here.
The free lunch eaters Of New YORK
consume daily two tons Of potato salad.
ton and . half OF beans, $50 gallons Of
beef stew and q hundredweighs OF ca
Ware. not to mention the pounds and
bounds Of cheese, frankfurter sausages,
pickles, olives, corned beef, macaroni
and all the other constituent elements
Of the So, go worth Of free lunch that
is dispensed each day il 1900 saloons.
To supply this enormous demand
twenty catering companies bake beans.
boil beef and mix up salads and all sorts
of foo.l.
The pioneer in the business and the
firm that supplies most of the free lunch
consumed in New York has its hash
foundry and headquarters on Washing
ton street, where once stood small
church, near the Christopher Street ferry.
/ Il Is a four story building that gives EN-
picymeat to forty men, ten women and
twelve horses.
A small slgil inside the Office door be-
trays il. Otherwise the passerby would
know not what it was. From outside
appearance it might be a soap factory
or d paper y;. warehouse, instead Of be-
ing the III te of sustenance to the 10, 600
men who, 1t is estimated. live by free
lunch alone. There are, besides 100, 900
others who sample it day by day.
The building i'll question contains
neat business office, a great elevator that
drops wagon, horse and all down III the
cellar 10 be loaded for delivery, huge
kitchens, ovens, ranges, boilers, ice
houses and all the other necessary ad-
luncts to the manufacture of New
Iork's free lunch.
A visit was made by reporter to the
factory the other day when the baking
! Of the first batch of beans-J00 pounds
was about to begin.
| Pans and dishes were clanklng, cal
| drons were steaming and everything
was going quickly.
Tomorrow is Friday" said the man
ager Fish is i'll great demand and We
have to work off these beans and get at
the pike, rocltish and salmon. We have
900 pounds of fish to cook and it means
extra work.
| Up stairs machine chopper was at
work on u huge mass of corn beef for
hash purposes.
| Piled upon table were tubs Of
pickles. pigs feet, olives and other thirst
compellers The icebox was yielding up
its stores of fish and flesh. The free
lunch factory was in full blast.
! Everything went by system and every
! thing was clear and clean rs a new pin.
| Even the stairs We're scrubbed to a
| snowy Wilderness and, if it is true that
each must eat his peck Of dirt. one can
rest assured that he will get but small
percentage in his free lunch.
/ The manager said that besides beans,
/ beef and potato salad they also made
and furnished everything that could be
1 thought of in the way of dainries and
/ deIicacies for the finest class of trade.
The extent of the free lunch system in
/ New York can Ill some degree be esti-
mated from the variety Of comestibies
provided by this one catering company.
! These comprise clam chowder, clam
/ broth, beef pie. veal potpie, vegetable
and tomato soup, boiled ham, beans IN
eight varieties besides the famous Bos
ton style, boned turkey, macaroni,
/ salmon salad chicken salad, lobster
/ salad, fried oysters, fried CLANS, clam
/ fritter> Lo!led pigs head, baked llyers.
/ liver and bacon roasted pig, soft crabs.
| fried cells and SO on
! The process of bean baking and salad
making was next seen. a ton of beans
boiled lnerrily in four large caldrons
Quantities of these We're scooped With
/ large ladies into curiously shaped iron
kettles, which were placed in the oven
and parboiled. Then they were trans
ferred to the familiar little Lguwn Jars
and put into another oven. li"re they
were to bake twelve hoGrs 1t takes
twenty-four hours in all to bake them
into Boston beans.
! For the potato salad potatoes barrel-
fuls Of potatoes-were being cooked
| They were then peeled, and five or six
! bushels of sliced onions We're added and
the salad was done. Under the super
vision of an Italian expert ten large pans
Of macaroni were being prepared. As
soon as anything was finished 1t was
( placed on plates and dishes bearing the
name Of the firm, and put ready for the
wagon to take out early III the morning.
/ The free lunch factory works every
day but Saturday. Saturday is the free
| lunch makers holiday.
Beans and beef must be prepared on
| Sunday for Monday delivery, but no
work need be done on Saturday for Sun
day.
/ New York leads the world in the max
/ ing of free lunch. New Orleans and San
/ Francisco are noted. too. and Cincinnati
and Chicago come in for free lunch hon
ors also. But none Of these cities can
boast of any shop where free lunch is
made by the ton as it is here in New
/ York every day of the year except Sat
/ urday.
/ Free lunch is distinctive American
institution. 1t was unknown in Europe
until May, 1891. when Miss E. Joyce.
4 the proprictress of the Mariners hotel,
in Liverpool. placed in the taprocm a
/ free for all spread between the hours of
/ IL and |. She continues to do so. to the
great joy of her many patrons. up to the
/ present time New York World.
What An Astral BODY Is.
The structure of the inner astral man
| is definite and coherent. Just as the