The Pioche weekly record. [volume] (Pioche, Nev.) 1877-1900, 1892-12-08
TONS OF FREE LUNCH,
WHERE EDlBLES FOR NEW YORK
DRINKERS ARE PREPARED.

a Visit to the Original Free lunch Fac
tory-The Food Found on the Counters
of Saloons Is Manufactured I'm over
Thirty establishments.
These facts are published for the en-
lightenment of the many thousands who
eat free lunch. They have probably OBJ
served the fact without duly bordering
on it, that this kind of nutriment wher-
ever found in this city has generic
flavor. That is explained here.
The free lunch eaters Of New York
consume daily two tons of potato salad,
a ton and half of beans, 250 gallons Of
beef stew and hundredweight of ca
Ware, not to mention the pounds and
pounds of cheese, frankfurter sausages,
pickles, olives, corned beef, macaroni
and all the other constituent elements
of the 10000 worth of free lunch that
is dispensed each day in 1000 saloons.
To supply this enormous demand
twenty catering companies bake beans,
boil beef and mix up salads and all sorts
of food.
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.
1t is four story building that gives en-
ployment to forty men, ten women and
twelve horses.
A small sign inside the Office door be-
trays it. Otherwise the passerby would
know not what it was. From outside
appearance it might be a soap factory
or paper box warehouse, instead of be-
ing the source of sustenance to the 10000
men who, it is estimated, live by free
lunch alone. There are, besides 100000
others who sample it day by day.
The building in question contains
neat business office, agreat elevator that
drops wagon, horse and all down in the
cellar to be loaded for delivery, huge
kitchens, ovens, ranges, boilers, ice
houses and all the OTHER necessary ad-
juncts to the manufacture of New
York's free lunch.
A visit was made by reporter to the
factory the other day when the baking
of the first batch of beans--500 pounds
was about to begin.
Pans and dishes were clanking, cal
drons were steaming and everything
was going quickly.
Tomorrow is Friday" said the man
ager. Fish is in great demand and we
bopa 70 1rorly off ithaca baopo ood o,at Of
the pike, rockfsh and salmon. We have
1000 pounds of fish to cook and it means
extra work.
Up stairs machine chopper was at
work on huge mass of corn beef for
hash purposes.
Piled upon a 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 as new pin.
Even the stairs were scrubbed to a
snowy whiteness 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
thought of in the way of dainties and
delicacies for the finest class of trade.
The extent of the free lunch system in
New York can in some degree be esti
mated from the variety of comestibles
provided by this one catering company
These comprise clam chowder, clan
broth, beef pie, veal potpie, vegetable
and tomato soup, boiled ham, beans il
eight varieties besides the famous Bos
ton style, boned turkey, macaroni
salmon salad, chicken salad, lobste
salad, fried oysters, fried clans, clal,
fritters, boiled pigs head, baked livers
liver and bacon, roasted pig, soft crabs
fried cells and SO on.
The process of bean baking and sala
making was next seen. A ton of bean
boiled merrily in four large caldron:
Quantities of these were scooped wit
large ladies into curiously shaped iro
kettles, which were placed in the owe
and parboiled. Then they were tram
ferred to the familiar little brown jal
and put into another oven. Here the
were to bake twelve hours 1t TAXI
twenty-forr hours in all to bake thel
into Boston beans.
For the potato salad potatoes-barre
fuls of potatoes-were being cooke
They were then peeled, and five or s
bushels of sliced onions were added ar
the salad was done. Under the supe
vision of an Italian expert ten large pal
Of macaroni were being prepared.
soon as anything was finished it w
placed on plates and dishes bearing Il
name of the firm, and put ready for Il
7 wagon to take out early in the mornin
The free lunch factory works eve
day but Saturday. Saturday is the fir
lunch makers holiday.
Beans and beef must be prepared
Sunday for Monday delivery, but
work need be done on Saturday for Su
, day.
}. New York leads the world in the ma
ing of free lunch. New Orleans and s.
Francisco are noted, too, and Cincinn;
and Chicago come in for free lunch he
ors also. But none of these cities C
boast of any shop where free lunch
made by the ton as it is here in M
York every day of the year except s.