The Portland daily press., 1892-08-30
yoorYHscHr, 1871

which IS OculcQ W ullC SOOu HCoplC VI
other sections, and that is the clam
bake. I do not say that in these days
of rapid transportation one might not
enjoy this purely New England feast
in the interior. But the clambalxe
proper belongs to the coast, and the
fresher the material Of course the bet
ter the clambake. The south and west
may have their barbecue, but the clam
bake is essentially American and es-
sentially,an Atlantic seaboard institu-
ton. We had a clambake down at Long
Branch the other day in beautiful
grove on Mr.. Hoey's Hollywood estate.
/ doubt whether finer or jollier one
has been given in this section this sea-
son. There is4an old gentleman in this
vicinity who is known to pretty much
everybody as Capt. Babcock. The cap
tain has his habitat, believe, out at the
Linden raeecourse, and he Is the only
man in the United States who knows
just how to make clambake par-excel-
.lence. "Bab," as the boys call him, is
an elderly gentleman with a peculiar,
parboiled appearance.
He is the inventor Of a sauce used in
imparting relish to the various ingredi-
ents of the clambake, which he holds
as powerful secret. It is said that he
has refused several thousands Of dol
lars to make this coIlocation OF condi-
ments over to certain gastronomists. I
am told that the sauce consists of drawn
butter, black pepper. Worcestershire
sauce and champagne. But the proper
lions in which these ingredients are pre-
pared is what puzzles the gourmand.
That Babcock is an artist everybody adj
mits. His process OF preparing clam
bake is certainly artistic. First he ar
ranges semicircle OF large red granite
powders, inside of which he builds q
heap Of dry and combustibie wood.
Over this he places layer Of powders
ranging in size from the ordinary cocoa-
nut Of commerce to a gallon jug. He
then lights the FIRE and watches with
great care the heating of these stones.
All success depends upon this. When
the stones are brought to proper tenn
perature and the embers have we'll died
out, the captain spreads over them a
delicate mass Of fresh seaweed. Then
begins the great culinary process.
First he spreads a layer of chicken,
SQUADS and potatoes. This is delicate
" ensconceds in another layer of sea-
weed and then comes green corn only
partially stripped of its husks, Holsters,
sweet POTATOES, that most delicious of
sea food, the sheepshead, and CLAIMS
both soft and hard galore. After this
another heaping Of moist seaweed, and
then the great stesming mass is COW
cred with tarpaulin and left to sim
mer In its own juice. The fragrance
which arises from this succulent mass
will draw the neighbors and the neigh
'bors' children for miles around. No
French chef, wearing the Order Of the
Blue Ribbon, could manifest greater
interest in his preparations than does
the venerable Babcock from the time
he lights his fire until he folds his cam
vas covering. An hour and half is
usually given to the cooking OF this
purely American potpourri.
Tables being arranged the bake is
served In the order of its making. First
come the CLAIMS, which are generously
supplied with Babcock's only sauce,
and after this 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 Senegambian comedians OF high de-
gree, and you have feast which would
fill Mount Olympus with glee for a
twelvemonth. Heretofore the clam
bakes in this section have been largely
confined to the male sex, ii being some
what on the Brobdignagian order, but
it is announced, ! see, that the Holly
wood people have organized clam
bake to be held in a few days to which
| ladies' are to be invited. I can we'll
| imagine that upon this occasion the
great and only Babcock will actually
| outdo himself.
| LAWYERS AND THEIR FEES.
On no subject is the habit of exagger-
alton more common than in regard to-
lawyers fees. The income of the lead
ing advocates of New York city from
their law business. referred to, is near
" always overestimated in newspaper
articles. As matter of fact, it is i'm
practicable to associate the income
which q firm of well-established law
yers in New York makes by its invest
ments and business connections from
the aggregate Of its yearly fees, be-
cause the investments and outside in
come are directly the result OF the
firms professional labors. A very con-
siderable degree of professional Ell
quette figures to great extent in the
leading minds of the lawyers Of the
east. Their habitual reticence about
| the affairs of their clients, which is not
only proper and honorable, but is di-
rectly part of the contract they make
with their clients, operates in regard
| to their own affairs as well. The fact
that they consider advertising unpro-
fessional 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 re-
ceived by any great lawyer is anything
like the same in any two consecutive
years. and know as a matter OF fact
4 +b,+ n 3d., ~ INV acquaintance which