Pine Bluff daily graphic., 1894-05-17
eoewsoME DANCE.

.f Geese in StrasDours HoF
 to Enlarge Their Liyers.
 & s;nl of the dancing geese and
 .n.+oise while eating that pate
 w with so much relish? No,
 not for it isn't everybody
 hont it. But there's more
 and adventure to the story of
 sa foia eras than one would
 <'dream of
 ss once. That, in fact, was the
 ssy one ever heard of it. lie was
 old cavalier of Straseourg. He
 caneht in some peccadillo by
 os of the 1narechal-the mare-
 seG rontades. a fine old French who bore the cares of gov
 s.asft ss,s far more lightly than he did
 a'a es of his stomach, for the table
 of Strasbourg's governor were
 s''s al, of the land The culprit was
 nad upon by the marechal that
 ;ends knew he was in danger of
 kid head. As a last resort, they
 s'ained 'ss to reach the marechaPs s.sxf Through his stomach.
 St..ra was a famous chef-it was in
 sar 17sO. and great chefs were not
 ktt,,l in Strausbourg-and through
 ac nerfected their design. His
 ss,vas Close. He made pie of fat Sz3 liyer-it was the first pate de <5<sn tbe marechal de Contades sat 5<ssn'to his dinner that day he was not ;n noticing the new dish He s5<fs8 of it. suspiciously at first. He 5544eked his lips.
 E sISurely it's good, he murmured He IIs A another and larger morsel "Mon 771:.1 it,s delicious!' he cried. Half m I S;ss tete-a-tete with the new dish
 served to strengthen his first inn S15Ssions.
 <sIvbo devised this2'' he demanded. scbe servants told him how the great Close had done it at the suggestion < the prisoner, the gsy cavalier who n3 been caught in the peccadillo. sssI.et the cavalier be released at once, m commanded the mareehal, 'sand Irf1ir me some more of this pate de foie {3hef Close came with it, and the a4rechal made him the royal chef to ks ruler of strasbourg. Close lived in onor till the governor died. The next cvernor was an old soldier. Close sIt called upon to offer his services, oo but the veteran only turned up his ftie battle-scarred nose at the famous afe de foie gras, and Close was so. 'rought up over it that he left. He .arted a factory to make the pates. It as then that the fame of the pate de ,ie gras was spread all over the world. Ie nobility and gentry made haste to st the delicious pates that had been 1. .jealously guarded by the old mare laI of Contades, and even in England e skill of Close was duly appreciated a his dainty dish was duly welcomed sStrasbourg pie.
 But alas for Closel One day chef otn the south of France appeared in In some way he-this lef, Doyen-got the secret of Closes 'ncoction. He conceived the audacious ld ingenious idea of adding to the ose pate a paste of the truffies of erigord. That painted the lilyi Close as outdone, and the nobles and gen 2 gathered about the new shrine and 3yen fiourished, while Close was driv- Eto an early grave, eursing the chef 10 had stolen his secret and was reap q the rewards of his genius.
 The demand for the pate of Doyen game enormous. The chief ingredi- t, the flyers of geese, became scarce. bat was to be done? Doyen's genius me to the rescue and he decided that was easier to increase the size of the Ter of each goose than it was to in- ease the number of geese. Again his nius stood him in good stead, when began to figure upon the means He st put a goose into an isolated cage, narrow that t could not move in it's lson. Three times each day he fed g goose a meal paste that had to be 'eed down its throat On the twenty ,ond day he added a few drops of ppy oil to the meal He continued is diet till the fortieth day. Then goose had become so fat that it lldn't breathe. After that, it took a moment to wiring its neck. 0oyen cut the goose open and was lighted to see that it's liver had in- 'ased enormously in size, and that it d acquired pulpy, oleaginous con tency nicely suited to his purpose. yen's successors devised some finer thods of fattening and enlarging CTS. They found that the size was 'reased if the narrow cage where the ose was imprisoned had metal floor, der which a slow fire was constantly rning. The floors got hot and the or geese could not stand still long, cause it burnt their feet. So they, 1 to keep shifting from one foot to other hopping up and down in a t of ludicrons agony with waltz p. It was grewsome dance of lth to any one who saw it in that y, but the flyers kept enlarging all time, and that was all the mer- lnts wanted.
 he of the great sights of Stras bourg day is the making of pate de foie la No society for the prevention of ielty to animals dares interfere with for it is the towns principal indus D It is said that there are forty 'qsaRd geese dancing up and down the time with that waltz step of, lth in the cages of Stras bourg, but pate de foie gras is so good that pie over here never think of the ..th dance when they ase eating it. IS doubtful if they know about it., 'ugh, unless they have visited old as oourg. IN. Y. Recorder.
 How She Got Even with Him. he dinner was in progress-it was 8 ner given in honor of some very inn.