The Democratic advocate. [volume] (Westminster, Md.) 1865-1972, 1895-06-08

Patrons Il the great new hotel. # New
YORK ~er maHy thin-. 60 wonder absui.
and If they happen TO c,.ne froa, soule way
baek susn they sen sgssssiily y,ollsst enOaeh
grandeur material to tell ab,at fos several
us.ath- {" the iwcllers Il their native
healk,
The neW hosel indeed. /, ~nrcc uf
wussisy aud admiration jo the dyed in the
wu.i Nru Yorker himself. and ia fact,
ths Id ,ins. hosd keeper has been sl..s,-
lutsl, ls-s in the leluzc e innovations. .o
aslsly have they eosse in ihr pas' yesg ~
Ewa To-day New York j, the greatest
b.sel city the world over bni nss satisfied
with this Frearl the mania isS new ssru,t
urs- and mofe wosadcrful improvements i,
spreading. aud there arr noW q half d1srn
aie4Hlic hs,-ielgis-s an,irr way which pruu-
t5c ts leave the prs~ent lecr, of the hotel
WuFli a. much in the shsdr a. the Old
time 0us- noW arr.
The wonicrs q these new hotels have
bseu described many times. Most ps-oElr
are familiar with the detail, Of three
nssm suite. which il r,~i So 000 II ieco-
rate, SIS 0OU Co furnish. and foT which
the ssloni,hei ccrunnt pays sou a DAY.
Bui there a. uue phase 1t these hosels
whigh has not hsea t,sichel upon IA any
extent aad that Is the kitchen. In the
inu- If ,ldeu time the chief glory wss the
produce Il the kitchen. aud vhil, much
ha, lscn done in the hoetelFies II today to
f l. ~ ~. "A A IL.
she glss~t. the kitchen has not been for
gosteu and countless improvements have
bsen made in il, management and furnish
ing- to bring il up to the high standard of
the other departments
The hotel kitchen j. a deep mystery to
most people. who glance over the long
aenu three Iime7 day and wonder where
al the foo,ls g.mc from aud how they are
prepared ~ that they can he had at mo
n,ent notice They don't know uf she
army 81 people below stain, the minute
system IN vogue, aud ihe studied general
ship of the managers, who daily turn out
enuagh i,sd to abundantly feed the popu-
lation Of fair-sized town
There ar two great men in the lower
section Of the biz, modern hotel. Tine Of
them is the steward aud the other Is the
chef The first supplies the raw proyen
der, and the other gives it the artistic
treatment which latsF on soothes the appe-
tite Of the guest into dreamy satisfaction.
The steward Is a keen business man who
watches the markets a. cloSely as profes
sional stock specnhuor At night he
makes list Of what he Is to buy the next
morning This list would read ike bit
OF fiction To the average housewife, Ii Is
the regular thing for the steward Of one of
the new Fiilh-ayeuue hotels to buy each
morning twenty five different kinds Of fresh
fish. fifteen sorts Of shell-tsh. ten Of
smoked aud salt fish; twenty five varieties
If meats. and the same number of butch
erS miscelianies such as sweetbreads, calf 5
head, etc fifteen varieties of game; thirty
five Of Vegetables, and dozen of fruit, and
like number of cheeses
\ number of smaller items are also
bought each day, such as olives, jellies |
and syrups, milk and eggs. OF course |
there are regular days for the purchase OF
vast quantities of groceries, but these give |
the steward comparatively little trouble. as
they require no skirmishing about TO secure.
An order is sent by telephone or messenger |
To the Wholesaler. and the goods are de
lyered.
Great care is taken in the purchase OF
milk, butter and eggs. Four of the large, !
fashionable hotels pay a contract price of
81 a pound the year round for their but
ter, and this item alone costs each of them
in the neighborhood of $50, 600 year,
including the cooking butter.
None of the milk supplied TO these hotels
is of the skinned variety. 1t is bought
by contract from large dealers, and from
each can is taken enough to fill small
glass jar, which is at once placed in re-
fngerator at 45 degrees, and kept locked
up for twenty four hours. At the expira-
ton of that time it is tested by an expert
to discover the exact proportion Of cream