The Madison daily leader. [volume] (Madison, S.D.) 1890-current, 1892-09-14
TONS OF FREE LUNCH.
WHERE EDlBLES FOR NEW YORK
DRINKERS ARE PREPARED.


These facts are published for the EN-
ightenment Of the many thousands who
eat,free lunch. They have probably OBJ
served the fact without duly pondering
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,
ton and q half of beans, $50 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 $50, 900 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 a small
church, near the Christopher Street ferry.
It is q 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 1t was. From outside
appearance it might be soap factory
or q paper box warehouse, instead of be-
ing the source of sustenance to the 80, 900
men who, 1t is estimated, live by free
lunch alone. There are, besides 100. 900
others who sample it day by day.
The building in question contains a
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 adj
juncts to the manufacture Of New
York's free lunch.
Al 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
have to work off these beans and get ct
the pike, rockfish and salmon. We have
1000 pounds Of fish to cook and it means
extra work.
Up stairs machine chopper was at
work on a huge mass Of corn beef for
hash purposes
Piled upon q 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
snowy whiteness and, il it is true that
each must eat his peck of dirt. one can
rest assured that he will get but q 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, clam
broth, beef pie, veal potpie, vegetable
and tomato soup, boiled ham, beans ID
eight varieties besides the famous Bos-
ton style. boned turkey, macaroni.
salmon salad, chicken salad. lobster
salad, fried oysters. fried rlams, clam
fritters. boiled pig head. baked livers
liver and bacon, roasted pig, soft crabs.
fried eels and SO ON.
The process Of bean baking and salad
raking was next seen. a ton OF beans