Richmond dispatch. [volume] (Richmond, Va.) 1884-1903, 1892-08-28
.COCKERILL'S BUDGET
AN EXPERTS WAY or MANAGING AN
EASTERN SHORE cLaM-6AkE.
Legal Fees Greatly Exsegerated--New
York Bswyers whose Incomes Are
said 10 Ps the Largest.



stitution that Is vouchsafed the residents
along this coast which is denied TO the
good people of other sections. and that is
the cam-bake. do not say that IN these
days OF rapid transportation one might
not enjoy this purely New England feast
in the interior. but the clam-bake proper
belongs 10 the coast. and the fresher the
material of course the better the clam
make The South and West NAV have
the,r barbecue. but the clam-bake u
essentially an American and essentially an
Atlantic seaboerd institution. We had
clam-bake down at Long Branch the other,
dav in beautiful grove on Mr.. hoey's
HOLLYWOOD estate. l doubt whether
finer or jollier one has been gwen IN thls
section this season. there Is an olo gen
tleman in this vicinity who IS known 10
pretty much everybody as Captain Bah
cock. The Captain has his habitat, L be;
lieye. out at the Linden race-course, ana
he "a tho ONLY man in the United States
who knows lust how to make clam-bake
mar excellence. Dab" as the BOYS call
him, IS ON elderly gentleman, with pecu-
liar par-boiled appearance.
He is the inventor OF a sauce USED IN
imparting relish to the various lngreuients
of the clam-bake, which be holds as
powerful secret. II is said that he has
refused several thousands OF dollars TO
make this collocation of condiments over
to certain eastrOnomlsts. l am told that
the sauce consists of drawn butter, black
pepper. Worcestershire sauce. and CHAM
paigne. But the proportions III when these
ingredients are prepared Is what puzzles
the Courmand. That BabcOck IS an artist
everybody admits. His process Of prepar-
ing clam-bake is certainly artistic. First
he arranges semi-circle OF large red
granite powders, inside (which he builds
a heap of dry and combustlble wood.
Over this he places a layer OF powders
ranging in size from the ordinary cocoa
nut of commerce to gallon Jug. lie theh
lights the fire and watches with great care
the heating of these stones. All success
depends upon this. When the stones are
brought to O proper temperature and
the EN- bers have we'll died out the cap
tain spreads over them delicate mass OF
fresh seaweed. Ther begins the great
culinary process.
THE INGRE4ENTs.
First, he spreads LAYER OF chicken,
SQUADS, and potatoes. This IS dellcatoly
ensconced in another layer OF seaweed,
and then comes green corn only partially
stripped Of its husk lobster sweet pota-
toes, that most delicious OF sea-food, the
sheepshead, and clans, both sott ana
hard, galore. After this another heap
ing of moist seaweed and then the
great steamlng mass is covered with
a tarpauln aud lett TO simmer IN
its own Juice. The fragrance when
arises from this succulent mass Will draw
the neighbors and the neighbors children
for miles around. No French chef wear
ing the Order of the Blue Ribbon. couid
manifest greater interest III his prepare
tions than does the venerable BaOcocK
from the time.he lights hls bre until ne
folds his canvas covering. An hour and
half is usually gwen to the cooking OF tins
purely American pOtDOurri.
Tables being arranged, the bake is served
in the order of its making. First come the
clans. which are generously supplied with
Babcock's only sauce. and after tins the
sheepshead and the lobster, the chicken
and the SQUAD. Backed up with appetites
born by the seashOre and sharpened by the
natural air of the forest, and washed down
with cold champagne TO the music Of two
banjos and guitar manipulated by Sene-
gambian comedians of high degree, and
YOU have feast which would fill Mt.
Olympus with glee for a twelvemOnth.
Heretofore the clam-bakes IN this section
have been largely confined to the male sex.
il being somewhat on the Brobdlgnagian
order, but IL is announced ! see that the
Hollywood people have organized clam
bake 10 be held IN few DAYS, 20 which Ia
dies are to be invited. / can we'll imagine
that upon this occasion the great and only
Babcock will actually Guido himself.
LAWYERS AND THEIR FEES.
On no subieot is the habit of exaggera-
ton more common than In regard TO law
vers' fees. The income of the leading adj
vocates of New York city from their law
business referred to is nearly always over
estimated in newspaper articles. AS a
matter of fact. IL Is impracticabie to dis
sociate the income which a firm of we'll
established lawyers in New York makes bv
its investments and business connections
from the aggregate OF its yearly fees. be-
cause the investments and outside income
are directly the result of the firms pro-
fessional labors. A very considerable de-
gree of professional etiquette figures TO
great extent in the leading minds Of the
LAWYERS OF the East. Their habltual re;l-
ceuce about the affairs of their clients,
which is not only proper and honorable,
but is directly part Of the contract they
make with their clients, operates IN re-
gard TO their own Affairs as well. The fact
that they consider advertising unprofes-
sional increases their unwillingness to
give out TO the public the details Of
their professional income. Indeed. 1t is
doubtful If the aggregate of the fees
received by any great lawyer Is any,
thing like the same IN any two conse-
cutive wears, and / know, as a matter
of tact, that firm of my acquaintance
which made ninetv-odd thousand dollars
In fees last year has so far in 1892 not
received more than $4,000, and two-thirds
of the year have elapsed.
Thoroughly well-informed men of this
bar say, after due consideration of the
su beet. that Evarts Southmayd * Choate,
Butler Stlilman Il Hubbard, aud the Con-
dert Brothers make the largest incomes in
New York IN fees. Firms which make a
specially of promoting great enterprises
receive much greater sumsin the course of
wear than the aggregate OF thefees OF the
three firms | have named, but this aggre-
gate is very largely made up of income
from investme ut, casual interests taken
in speculative enterprises OF their clients
and bonuses from great corporations for
the successful negotiation OF loans, or the
closing OF great contracts. i understand
that the iirm of Hoadly, Johnson * Lauter-
bach make a profit in the course OF a year
sums of half million dollars In this way.
Judge George Hoadly, the head OF the firm.
for some wears one of the leaders OF the bar
of Cincinnati, has long been known as a
constitutional lawyer, a man OF deep legal
learning, untiring energy, and VIDE read
inc Edgar NJ johnson IL a familiar figure
at Long Branch and Saratoga. where he
has often judged horses during the races
Ed" Lautcrbach. as he il known about
town, the junior of the firm, is the most
interchangeable promoter and investor, and
Is up 10 the ears N more different enter
prises than any lawyer | hear of AZ the
New York bar. Indeed, there seems to be
no earthly reason why lawyer who con-
summaries successful commercial opera
tions for his clients should not be per-
mjtted TO benefit directly-always, Of
course, with the clients knowledge and
consent--by the information thus ac-
CURED
saw two well-known lawyers. who have
within recent years removed their offices
to New York. at lunch the other day at
the Broad-street Delmonco's.
SPECIALISTS.
One OF them was Colonel James, who
got very large judgment against Ferdi-
nand Wards firm several weeas ago for
moneys he had invested there wnen he first
came to the city. His companion at the
table was Benjamin Patterson, formerly of
Syracuse, now one of the most sue
cessful men of his years in the
metropolis. As an interesting example
of the different specialties in which
New York lawyers engage. the con-
yersation between these two Is worth
reproduction IN some of its features.
Colonel James's speciality Is the trial OF
-. II oil 70 md IN