Fairhaven herald. [volume] (Fairhaven, Wash.) 1890-????, 1892-10-01
TONS OF FREE LUNCH.
f1shE eolBLES FOR NEW YORK
DRINKERS ARE PREPARED.

s Thirty ESTABLISHMENTS.
These facts are published for the an
hghtenment Of the many thousands who
eat free lunch, They have probably oh
served the fact without duly ponderino
A 1t, that tins kind Of nutriment wber.
jlVer found in this city has a generic
mayor. That is explained here.
The free lunch eaters of New yorl,
consume daily two tons of potato salad,
ton and half of beans, $50 gallons of
J beef stew and hundredweiGht of ca
ware, not to mention the pounds and
pounds OF cheese, frankfurter sausaoes
pickles, olives, corned beef, macaroni
ana all the other constituent elements
" the $4,000 worth of free lunch that
Is dispensed each day in 1000 saloons.
To supply this enormous demand
twenty catering companies bake beans,
Doll beef and mix up salads and all sorts
of food.
Inc pioneer in the business and the
hrm that supplies most of the free lunch
consumed in New York has its hash
foundry and headquarters Oh Washing
ton street, where once stood a small
church, near the Christopher Street ferry.
IL 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 1t. Otherwise the passerby would
Know not what it was. From outside
appearance 1t might be a soap factory
or paper box warehouse, instead of he
ing the source of sustenance to the 20 OOO
men who, 1t is estimated, live by free
lunch alone. There are, besides 1OO. 600 |
others who sample it day by day.
Inc building in question contains a
neat business office, great elevator that
drops wagon, horse and all down in the
cellar to be loaded for delivery. huge
Nltchens, ovens, ranges, boilers. ice
houses and all the other necessary adj
lancts TO the manufacture of New
forF'S free lunch.
A visit was made by a reporter TO the
-actory the other day when the baking
II the first batch of beans-5OO ponndso
vas about to begin.
Pans and dishes were clanking, cal
irons were steaming and everything
vas going quickly.
tomorrow is Friday" said the man.
ger Fish Is in great demand and we
ave 10 work off these beans and get at J
le PIKE, rockfish and salmon. We have ]
'ooo pounds OF fish to cook and it means
xtra work" I
Up stairs machine chopper was at c
ork on huge macs of corn beef for L
ash purposes. v
Piled upon table were tubs of S
ckles, pigs feet, olives and other thirst a
'mpellers. The icebox was yielding up I
stores Of fish and flesh. The free Il
nch factory was in full blast. d
Everything went by system and eve-v- b
ing was clear and clean as a new pin. W
zen the stairs were scrubbed to a IL
owy whiteness and, if it is true that a.
en- must eat his peck of dirt, one can W
81 assured that he will get but q small rf
rcentage in his free lunch.
The manager said that besides beans M
ef and potato salad they also made HI
d furnished everything that could be M
onght of in the way of dainties and GA
licacies for the finest class of trade. W
The extent of the free lunch system in m
w YORK can in some degree be esti- sV
tied from the variety of comestibles "a
,vlded by this one catering company. pu
lhese comprise clam chowder, clam or
TN, beef pie, veal potpie, vegetable gu
l tomato soup, boiled ham, beans in tel
ht varieties besides the famous Bos- nj
style, boned turkey, macaroni. cla
mon salad, chicken salad. lobster sir
I'D, fried oysters, fried CLANS, clam Jol
tiers, boiled pigs head, baked livers. Gr
II and bacon, roasted pig, soft crabs, tai
d cells and so on. CIR
he process Of bean baking and salad l
iing was next seen. A ton of beans WI
ed merrily in four large caldrons. IT,
'ntltles OF these were scooped with pee
e ladies into curiously shaped iron kn'
les, which were placed in the oven do
parbolled. Then they were trans con
ed to the familiar little brown lars CoI
put INTO another oven Here they Ort
TO bake twelve hours. It takes t
lty-four hours in all to bake them uni
Boston beans. di
u the potato salad potatoes-barrel- mel
OF potatoes-were being cooked. yea
Were then peeled, and five or six nm
els OF sliced onions were added and who
alad was DONE Under the SUPER deaf
n of an Italian expert ten large pans MOI
lacaroni were being prepared. As WITT
as anything was finished it was thei
ID ON plates and dishes bearing the yeai
OF the firm, and put ready for the nev'
IN to take ont early in the morning. ne C
e free lunch factory works every sole
'ut Saturday. Saturday is the free
1 makers holiday
ans and beef must be prepared ON 10
ay for Monday delivery, but no for {
need be done on Saturday for Sum trict
" York leads the world in the max
free lunch. New Orleans and San
CISCO are noted, too, and Cincinnati
'hicago come in for free lunch hon =
so. But none Of these cities can &.
OF any shop where free lunch ia &c