Rock Island daily Argus. (Rock Island, Ill.) 1886-1893, 1892-03-21
AS IL SHOULD BE, AND is.
The Difference Between Tamale
and TOmalley.
On a Luscious Dish. the Other Sufli-
cirnt 30 Scar Ra,s-DiRerence
Br'weea the Chicago ana
Rock Island Es,ab-
ifshments.

prepared by Tomalley g. Co s establish.
ment in Rock Island is as wide and as
broad as the contrast between bright day
and gloomy night. The establishment of
Searle's client in Rock Island and those
operated in the larger cities by true 10.
male makers. are as different as two
things could possibly be. In one cleanli-
ness is rigidly observed, in the other
sloVenliness is the rule. This is the diff
ference between Chicago and Rock Island
as regards the female industry. Now,
Rock Island is not Chicago by any means,
numerically speaking, nor does it expect
to sustain tomato industry on the same
scale as that carried on in Chicago, but it
expects the article offered for food here
and as wholesome. In werd, what is
good for Chicago is none too
good for Rock Island especially when
it comes to food. and the gang which has
been preparing the tomato article in this
city in manner and in surrounding.
which constitute disgrace and an OUT
rage. need ask no quarter from THE
ARGUS. This paper has seen fit to look
into the quarters, methods and habits of
the female industry in Rock Island and
has given the public the benefit of its
careful observations.
In contrast with this. the way in which
the article of food is made in Chicago
will be read with interest. An Inter-
Ocean reporter spotted d ;omale peddler
in that city and with some curiosity and
no little forebodings followed him to his
quarters. This was the reporters ex-
perience:
| He hastily retiaated, feeling unable to
! cope single banded and unsrmed with so
manY mysteries.
On the morrow he arose early. Hast
| lily dressing and swallowing a light
breakfast without proper mssticstion, he
| sought his club. There he hurrieIly
| buckled on a Japanese saber, flied his
! pockets with revolvers. took an American
flag. and hastened TO the spot he had
| spotted.
Down beneath the sidewalk stretched a
flight Of stairs. The kindly man nerved
himself and grasped his weapons En-
tering the open door. he saw tall 1.-THE,
athletic figure. arrayed IN polo cap and
! ovCralls and blouse.
1t was Tomale Pashal
With two revolvers in his right hand
and the saber and stars and striper in his
left be stode forward three steps and
grasped the outstretched hand of the
chieftain in his own.
He was rescued.
moments buried conversation re-
assured him.
1t WAS after al an error.
He whom he had thought to be Tomale
| Pasha was r. FL. Putnam.
The tomsle was something 20 eat.
A long and friendly talk followed.
| There were IS N in white Jackets,
| caps. and aprons on the street from
O'Clock in the evening until midnight
| They were selling that notable ana lus.
cious Spanish dish at the insignificant
price of 10 cents each.
The process of manufacture was going
on, and was explained TO him. Great
bales of clean white corn husks stood
along the wall. The best of these were
sorted out and and opened upon long,
| spotless table.
White corn long boiled in broth made
| from chickens anG Chill peppers was
ground into fine meal This was pleu-
| tifully smeared upon the husks 1t is in
| fact the tortila of the Spandisrds.
Within that again was placed the
bright crimson condiment make from the
Chill boiled and ground. To that was
| added a Spanish olive or two, and THEN
two large cuts from big fat chicken,
thoroughly boiled. were placed in the
center. the whole securely brought to-
gether, tied at both ends and round the
middle, and the package placed in
steaming tin and kept there for hours
until thoroughly cooked
Everything about the process showed
scrupulous cleanliness and care. The
chickens were the largest and best to be
bought on South Water street. and Mr.
Putnam was already the largest purchaser
in the market. the packing houses alone
excepted. He uses two barrels daily in
his business, larger consumption than
that of any Of the great hotels.
His corn comes from the New England |
mills. and is boiled for hours in the broth |
from the boiling chickens and from the |
Chill peppers. These last come to him |
in lots of 5000 pounds from southern
California.
The corn husks are sent from Balti
more and the olives direct from Spain.
After the corn has been boiled, the out
side bulls are removed and the strained
kernels ground in a regular tortilla mill,
the only one in the United States, except
one other in MIR. Putnams west
ern establishment.
In that, which has been in success
full operation for two years. 140 men
are employed. Situated in San Francisco.
that and the adjoining cities of Oakland,
Berkeley and Alameda are supplied from
this factory of which Mr.. Putnam is sole
proprietor.
Thence he has brought one of his chief
men Iasns Sanfiliiner by name and 8