The Newberry herald and news. (Newberry, S.C.) 1884-1903, 1894-03-21
CLEMSON COLLEGE ITEMS.
The. Kitchen and Dining Hall as Described
by One OF the Boys.

It would be of interest, while visiting
Clemson, to obtain permission from.
the president and take look at the
mess hall department of the College.
The first thing that greets the eve
after descending the stairs is the mess
hall. It is $50 feet long and go feet
wide: A grand sight is afforded the
eye when it is filed with the boys,
busily engaged in their evening repast,
and then only, can you gain some idea
OF the largest military school in the.
United States. There are As tables,
capable OF seating fourteen men each,
Ill this large hall, and there are only
three tables empty. You next pass
from the dining hall to the kitchen.
The kitchen is situated midway be-.
tween the wings, and is separated from
the body of the building by covered
way about forty feet long. When you
enter the kitchen you will see directly
in front two large copper kettles. In
one of the kettles is cooked the hash,
soup and boiled meats; in the other is
boiled the coffee. Each has the capac-
ity Of IS gallons. On the right you
will notice a large steam table and
range. On the steam table is cooked
the vegetables and hominy, while the
other is chiefly used for cooking meats
and baking biscuit. The steam table
has thirteen departments, each has
capacity of one bushel. The range is
twenty-five feet long. We have hash
machine also, for making hash.
On the left side Of the kitchen.
against the wall, are seven sinks each
ten feet long, in which are washed the
dishes. The dishes are placed in the
sinks, hot and cold water is applied
and the dishes are washed very clean.
We say clean, for we have not seen an
unclean dish On the table since we
have been here.
On the right is door leading into
the bakery. In there you viii find
large dough trough twenty feet long
and three feet wide. An oven twelve
by fourteen feet is just opposite the
dough trough. The bread baked here
is as good as any bakers bread. Under
the kitchen is two large boilers, the
steam of which is used for heating the
building and for cooking. ~
Since we have briefly described the
Kitchen; let US look at the amount of
provisions used.
In one day we use 81 barrels of flour,
so lbs. butter, 400 lbs. beef, so gallons
milk. In week 900 lbs sugar, 100
lbs. cofee.s barrels grits, 300 lbs. rice,
100 gallons molasses, 1,300 lbs. meat.
1t takes just one bushel peas, one bnshel
beans, one bushel beets, six bushels
potatoes, 6 dozen cans tomatoes to make
US one meal of either.
We have had sardines and salmon
twice each, and it took 2Ss boxes to-;
give US meal. -
Of course we have a store rooM to
keep provisions in, and at one tiEe we
had so barrels of sugar in it.
Two or three refrigerators are ready
for summer.
To fill the place of head cook one
must have large and varied expert
ence. The one who has had this ex-
perience and who fills this place to per-
fection is Mr.. A. Schilletter. Mr.. Schil-
letter has been chief cook for large
hotel in Florida, and be has also cooked
at the Citadel and at Patricks. The
boys think a!great deal of "Schilietter.n
The college did a good days work in Sc
curing the services of this experienced
cook, for by so doing they are better
satisfied than heretofore.
There are about twenty.one men en-
ployed under Mr.. Schilletter, besides
seventeen waitersand one head waiter.
The boys are the walters and are paid
so much per month.
We hope you now have some idea OF :
the Boarding Department of Clemson:
if you have not W ehave failed in our
purpose. BENA.