Daily tobacco leaf-chronicle. (Clarksville, Tenn.) 1890-1895, 1892-05-09
HEALTqIFUJL FOOD.
ADVANTAGES ron SECURING GOOD
FOOD IN A BIG CITY.

A Kitchen In New York City That Sup
plies Wen Cooked and wholsesoms
EdisIes at "a Moderate Costa Scheme
That Is Feasible I'm Every City.
In the days of our great-grandfathers a
large house with big open fireplace, a
bar and landlord with military title
constituted the leading characteristics of
tavern.
In those times meats and vegetables
were cooked in spiders or large iron ket-
ties hung on cranes, which enabled the
! cook to swing them over the fire, and
bread was baked in the old fashioned
| Dutch oven. That method of cooking was
considered par excellence in those days,
I and the fare provided was in keeping with
the primitive style which obtained.
Out Of the tavern the modern hotel has
been evolved, and today an American
hotel, with it's complex system of manage
ment its army of employees, its elaborate
furnishings and decorations, it's beauty of
architectural design, means a veritable
| palace Of luxury such us 1.-THE Virgin
Queen never dreamed Of And as a nat
ural sequence improved modes of prepar-
ing food have been put in use from time to
| time as the demands of modern civiliza-
ton proved the old ones insufficient to
meet the requirements. So we of today
may profit by the steps which have finally
led to the methods now in practical and
successful operation in three cities of the
I United States-Boston, Providence and
New York
| Any one passing the corner of Hudson
and Charlton streets will be attracted by
a large sign, on which are the words,
Food sold must be taken away" Ones
curiosity is at once excited, and we read,
'The New England Kitchen" We enter
and are shown the modus operandi of sup
plying several hundred persons daily with
the most healthful, we'll cooked food that
modern science and consummate skillful-
ness can produce While we are given
hints rs to the scientific part, we are in
itiated into the art of preparing food ma
terial SO that no part of it's nutritive quail
| ity is lost, and at the same time the most
palatable SONS and meats are offered for
our inspection, and we are assured that
they are resultant products of the i'm
proved system of cooking which it is the
object Of the promoters of the undertaking
to introduce to the public.
WHOLESOME COOKING.
In the mode Of preparing the different
edibles almost perfect uniformity is OBJ
tanned as to quality and flavor; that is to
say, the tomato soup on sale today is just
as thick and just as palatable as that sold
last week. And it is so with everything
on the price list. The necessary funds to
establish the kitchen until it shall become
self sustaining are furnished by New
| York phlant lropist and it is hoped that
the tempting soups, meats, brrads, grain
| foods and pradings offered for sale by the
pound or pint will tell their own story of
the superior methods employed in prepar-
ing them, and that in this way house
wives both rich and poor, may be induced
to visit the kitchen and get such informa-
| ton and apr ances as will enable them to
cook anything and everything with the
least possible expense for fuel, and in the
cleanest and most economical way yet
| evolved.
The main object of the promoters of this
enterprise is to furnish wholesome food for
families, workshops, stores and factories in
quantities to suit at surprisingly low
prices, thereby lessening the quantity of
| food material now consumed or wasted
and at the same time improving the quail
| ity
public kitchens will revolutionize present
methods of cooking and make it possible to
obtain nutritious food at the least possible
cost by providing as fast as is practicable
kitchens for the people all over the big
Cities SO that 1t will be just as convenient
to order a quart Of soup or a pound of beef
hash and have it sent to any given address
as it is now to give an order I'm milk or
bread.
KITCHENS IN OTHER CITIES.
1t is to be hoped that ere long we will
see many of these kitchens in New York.
Similar ones are now and have been for
years in successful operation in several
European cities. In the city of Stockholm,
il we are correctly informed, in single
kitchen as many as 5000 people are pro-
vided with food Of such quality as it would
otherwise be beyond their ability to obtain,
and at prices much lower than even thor
oughly well informed persons could buy
the unlocked food material at retail stores
This great subject, and 1t is great sub
ject when we remember that it Is esti-
mated that nearly nine-tenths of the earn
ings of the American people go to buy
food, presents itself to us in another light
Just think of the burden it takes off
the mothers and wivesi OF the benefits
that are bound to accrue by giving women
more time for self improvement. How
many women of the laboring class find
time to read morning paperi How few
can spare the time from household duties
to make suitable clothing for themselves
or children How very few are to blame
il those children grow up useless members
of society Time is just what the average
tenement house woman has not got; and 1t
takes time to look after the education and
morals of children; and to do it properly it
takes brains and education as we'll. Give
women cooked food and you give them
practically more time to attend to pressing
duties and to improve their education.
With soups at from ten to fifteen cents
quart and meats at from eight to sixteen
cents a pound, and other food at proper
tionate prices, of such quality, too, as is OBJ
tainable only in first class hotels and res
taurants where skilled cooks are employed,
family of four adults and four children
can fare well for fifty dollars month, al
lowing that the children eat the same as
women.
Right here we wish to have 1t noted that
women do not eat as much as men who are
employed mt the same kind of work. 1t is
strange, but nevertheless true. Workmen,
too, will find out that hot soup will warm
them up" and their cold lunches will be a
thing Of the past. 1t will not be long be-
fore hot SOUP ut least, will be on sale in
all parts of New York and other large
cities.-New York Recorder.
Arbor Vita.
A recent writer states that there is no
reason known for the tree arbor vita be-
ing called by that name. In The Academy