The broad ax., 1897-08-14
STORIES OF John cHAMeEnLIn
ne Knew An Liquor. Apart Even wA.,
They Were Mir.d.

An LAquors Apart Even Whev
They Were hIixed.
From What to Eat. They arr again
.euing stories about John Chamber
In, for many years before his death
proprietor Of the place known A
Cnamberlin's," in washington. TIE
place occupied three handsome houses.
which In their earlier DAYS had served
as residences for Tornado Wood. of
new York; Governor Swan, Of Mary
ssno' and James G. Blaine. II was Iona
Known as the highest priced restaurant
~ the capital; in fact, Chamberlin
prioed himself on the altitude OF his
rates as well as the excellence OF his
cuisine.
A story has often been told but
seems quite as good a. ever, Of Colonel
DICK Wintersmith. OF Kentucky, well
known about the capital A young
friend was with him at Chamberlin's
ana expressed desire for beefsteak
ana onions. but said he couldn't in
dulge In the dish, as he was going to
tne tneater that evening with some
ladies and his breath would betray
MIN. Don't be afraid, my boy" said
Uncle Dick; "iust go right ahead and
eat your beefsteak and onions; when
John sends in your bill II will take
your breath away"
Colonel John R. Fellows, Of New
York, says that he went into Chamber
Inns one day, got a glass Of buttermiIk
with corn bread and his check was
$3.50. Another declares that he made
note Of the charge Of a breakfast at
Chamberlin's more out of curiosity
than anything else. The breakfast con-
sisted Of piece Of boiled mackerel, a
cup Of coffee, pitcher of cream with
the coffee, a plate Of toast and q
boiled Irish potato. The bill was $50.
But Chamberlin said, in reply TO his
interrogation, why, man, you didn't
pay cent for the fish. You just paid
for the cooling and waiting"
One night in Washington Chamberlin
joined a group Of friends and changed
his drinks continuously. He drank
plain whisky, apple toddy, hot Scotch
and gin fizz. Some one said to him.
John, IL we should follow your ex-
ample we should get pretty full" Full"
said Chamberlin, 81 never saw q lot
Of fellows sitting around a table late
at night In here with any other idea
than getting full" The mans knowl-
edge Of wines and liquors was some
thing remarkable. 1t is said that once
in the Hotel Bellevue, in Philadelphia,
he sent drink back, saying to the
waiter, / told you to request the bar
keeper to use Plymouth gin and italian
vermouth in this cocktail. He has put
in Holland gin and French yermouth.
and ! wouldn't give ten cents for q
hundred such drinks" Some Of the
party were curious to know II he was
right and went to the bar and examined
the bottles. They found that he was
correct in every particular. Mr.. Cham
berlin had 10 French chefs and no
foreign cookery. His cooks were negro
women, but II was his taste that domi-
rated everything. He bought the best
to be had in the market, and by many
his restaurant was considered superior
to anything in New York. His friends
got bill through congress giving him
the privilege of erecting hotel on gov
eminent ground at Fortress Monroe. A
million and a half dollars was sub
scribed to build the house and his great
hope was to live to see II completed,
but this privilege was denied him. He
died Of govt and Bright's disease,
brought on, undoubtedly by his system
Of living. It is said that he has been
known to eat at supper eighteen me-
dunn sized oysters, half a lobster, q
welsh rarebit and two dozen roasted
CLANS. With such indulgence it is
scarcely to be wondered that he died
when he did; the marvel is that he
reached middle age.