The sun. [volume] (New York [N.Y.]) 1833-1916, 1894-12-16
CATCHES DANCERS BY THE NOSE.
A Caterers Use OF the E~nticing Odors or
Broiiing Beensteaks.


At one of the newest and largest of the assem-
bly, rooms In the city a few nights ago the mid
night hour had opened and tho musicians wers
withdrawing from the stage when a faint and
pleasing odor fioated through tho hall. growing
stronger momentarily. 1t was impossible To
make any mistake about the source from which
1t came, and 1t was just as certain that 1t was
the odor OF broiling beefsteaks. II was most
apparent 20 those who sat on the raised plat
form overlooking the dancing floor on each side
OF the room and in the wine room in the annex.
Isn't 1t rather strange that the smells from
the kitchen should be permitted to penetrate
and fill the ballroom In this manner ?' remarked
q visitor TO Major Clsrkman, who had called his
attention to the odor, and was shifting il with
evident satisfaction.
Strange Not at all. my dear fellow. Come
now, we will go down to the restaurant, but
first let ma tell you that nearly everybody in
this room is either thinking of or speaking OF the
restaurant just now. Come, and we will see
how 1t works"
A few minutes later the Major and his friend
were seated at a small table in the restaurant OF
the hall. and the room was RAPIDLY filling up.
Order, sir +" said a brisk waiter. Splendid
sirloins or pOrteThOuse tonight"
Two steaks were ordered, and came 10 the
table in surprisingly quick time. In a few
minutes nearly all the people in the room had
given their orders, and the five or six waters
were moving swiftly to and fro with plates of
steak and fried potatoes.
You will observe" said the Major TO his
friend, that beefsteak is a popular dish here
tonight. and you will instantly connect the
Tact with the DELICATE odOr you detected up
stairs. That was designedly sent up there 10
make The people come down and buy steaks.
Let me tell you that the caterer here knows his
business to a hner degree than any man | ever
met. know Of nothing more sppetizing at this
tender steak, and the odor OF il Is
more hkely to make = man hungry
taan anything can think Of. / said that il was
designed, and ! am sure, Of my ground. The
musicians are dining In the banquet room now.
There Is 10 DO no general supper tonight be-
cause the attendance is small, and il would
odor OF the steaks which we're being prepared
for the musicians WAS waited into the ballroom
through the, VentilatOr shafts, which were
Speh tsn InGS f bnw ki tbe Tor that PurP33se, Let
architect was talking over the plans of this
building with the proprietor the caterer was
called IN Tor consultation about the kitchen ar
rShgements; The architect suggested the modern
plan OF putting the kitchen up under the roof
SO that the smells would not peryade the other
pArts 81 the building.
the caterer. 70. sir, put the kitchen directly
the ballroom and have conductors in the
wall leading from the kitchen 10 the ~ventilat-
ing shafts. l will take care OF the rest, and /
viii guarantees that nothing but agreeable and
odors shall get into the ballroom. The
others will go up the chimney
That idea was worth thousands OF dollars TO
night you would have seen the cooks with siz-
cling hot steaks, fresh from the fire. holding them
on the brollers directly under the open ventilators
and smiling Ia the centre OF the kitchen. Some
times he tries the odor Of fried oysters. but
4 his best hold. and Y0u observe how
ven "0Eksto-R4ghL"