The morning news. [volume] (Savannah, Ga.) 1887-1900, 1895-05-03
Take Ayers sarsaparIlIa io' the Complexion
MURDER ny INDIGESTION.
How the DeIcctabIe Pate de Foie
Gras Is Prepared.
From the New York Press.

From the New York Press.
Pate de foie gras, that ambrosial rnorsel
praised so extravagantly by the late Ward
McAllister as fix only for the tender pail
ates of our best society, is now in the
market in large quantities. The new crop.
which dribbles along from October TO
May, is rushed over from Europe in April
and March The supply this year has
been larger than in previous years be-
cause the food has been adopted. among
Catholics, as a delectable substitute for
meat during Lent Having become adj
dicted TO the food. people do not readily
leave off eating it when summer arrives
and the demand continues good through
out the hot months.
For picnics pates de foie gras have
come in recent years to be used very
largely. Spread on bread as canned sal
mon, with which the plebeian palate Is
bette better aSeqp SdIt, II makes with "a
hot day at the race track or a swelte--
ing afternoon in the woods The late
Ward McAllister is responsible for this
innovation, and pate de foie gras was
always feature of those delightful sum
mer picnics which make the late soci-
ETY. leaders Newport farm so celebrated
rate de fote gras Is, when not counter
feited, an important product 1t comes
chiefly from Strasburg and the villages
along the Rhine. Ii is sold in New York in
diminutive tin boxes, containing nearly as
y
ty-hVe cents each. The tin boxes are for
the uncultivated taste. The epicure buys
his pate de foie gras in small crockery
jars, the size of a large coffee cup for IS
cents each to larger ones that fetch as
much Is ST. There is some question as TO
the healthfulness Of pate de foie gras In
tins IN summer, consequently to be on
the safe side, the majority Of buyers pre-,
fer the crockery Jars.
The 75-cent jars provide sufficient pate
de foie gras to make sandwiches for a
NfFNfaar no raEF ..Hr
luxury is not so far beyond the reach OF
ordinary mortals as most of us are in
clined to believe.
People who are aware how the food is
prepared win always be instinctively pref
udiced against the dainty. IT seems an in
human process. Pate de foie gras is Moth
ing but prepared fat livers of lean geese.
Strasburg has no rival in the industry the
value of which, to that ancient city, is es~
timated at nearly 100000.
Young geese are chosen for the process,
Which begins late In October, The creature
is confined In dark cage with just enough
water to keep the bird from dying Of
thirst. What it lacks in that line Is made
up by too much food. Three times a day
the jailer-generaly a woman-gorgas the
bird with corn. She takes the geese from
their cages, one at a time, and, holding
the fowl between her knees, compels 1t to
open it's mouth. Then she introduces a
quantity of Indian corn. carefully GRADED
as to size, which she forces into tho erea-
lures stomach. No doubt the food is good,
but there IS too much of it and always
the same. Then the compulsory rest and
darkness for fowls accustomed to wide
range in the open air is enough TO make
them bilious, and this is just what hap
pens. After three weeks of such diet the
goose becomes afflicted with fatty degen-
Grafton Of the liver.
The gorger knows the precise time to
bring this astronomical torture to a close.
under penalty of the patients natural
death The goose is then killed and bled
the liver extracted with the minutest care
and sold to the patissier at the rate of s
to 10 francs. according to size and white
ness. The carcass is picked, and in the
poultry market brings from 50 to 80 cen
times per pound-say about 81. 30 per goose.
The livers grow under this process to alb
normal sizes some often weighing as
much as three pounds in a ten or twelve
pound goose