The sun. [volume] (New York [N.Y.]) 1833-1916, 1897-09-12
G~ASTROSOMIC NOTES.

W. h-'
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There is n white man in Georgia who is now
we'll advanced in his 1921 year. From his early
youth he has chcwcd md smoked tobacco.
Whi9key has always been nearer TO him than
wafer. He has rarely eaten vegetables. His
diet Is confined mainly TO salt pork, hams, pos.
sums, and corn dodgers, with some sweet po.
tatoes in season. His vigor is undated, and
SO long rs moonshine whiskcy is plentiful life
TO him is worth living. Sir Isaac Holden. the
inventor of the lucifcr match, recently died in
England nt tho age Of 90. Unlike the venerable
clifton of Georgia, his dietary formula was sys-
ten'atic and rigidly followed. lie ate of fruit
three times daily, and only Of frcsh.watcr fish,
which he reared In his own ponds. II soup. FISH,
meat, and fruit were served at the same meal,
his consumption Of meat was not allowed to
exceed three ounces. lie never drank any
liquid while eating. He nbstained totally from
bread and all farinaceous foods. Instead he
used biscuit made Of banana flour. lie smoked
and drank whiskcy and water in moderation.
He was both physically and mentally sound to
the last. Like tho Georgia ccnicnarian, Sir
Isaac was noted for his exceptionally cheerful
and hopeful temperament. This optimisr ic
possession must be attributed not 10 h~crcdity,
writer in Current Literature, that high living
induces ~pcssSimism. In support Of this theory
he quotes lhscn, whose love of the table Is as
emphatic as his pcssimisin, as well as schopcn.
hauer and lola. The writer quoted claims that
| UesslmlStl ana pluttDnN go mana III hani, on he
principle that one who ~dcspises or disbolieves in
The things of the spirit will naturally turn TO
the animal side, of life. n REPUTATION OF this
contention England furnishes two examples
In the persons of Lord Pallherston and George
Augustus Sala, Of whom it is said that they
in the last sixty years who had any kHmowicdee
of or appreciation of good living. Both were
noted for their Joyous, optimistic dispositions
and their wit, and as contributors to the gayety
OF nations.
NJ. GGron, n Partisan grocer, captured n
burglar who had entered his house. The man
confessed that he was a waiter in IA cafe. NJ.
GGron WAS a frequcnter OF cafes and had often
%pondercd on the mysteries OF restaurant cook.
cry. The opportunity was now offered TO
satisfy his curiosity. He made a compact
with the waiter that if the latter would truth
fully reveal the composition of certain dishes
he would release him. In reply to the question
as to the ingredients OF chicken croquettes, the
man mentioned every alimcnt except fowl,
which was never employed. AS regards a
"zambayon" the revelations were of such a
character that NJ. Gtron 'for the honor of
France" declined to disclose them 20 the report
or. The waiter was lnsiigaied by the same
patriotic sentitE ent when lie was reQuc,tcd 10
give the formula for a "goulachc." This he
positively. declined to DO. even TO secure his
liberty. Nj. Gcron considered the refusal as a
n,oned the police. Zambayon is a term prob
ably corrupted from salnicon. a ragout com
posed OF meat and vegetables. and as such sus-
ceptlhIe Of any sort Of clande-tinc treatment
at the hands OF an experienced restaurant cook.
composition made Of rrmp steak stewed in a
pure Oh toinaines ana onions. meat gIlace, but
Ill refusing 20 disclose the ingredients Of this
dish as served in Paris was probably inspired
by professional prudence, which VI. Gcrun, like
all bourgeois, WAS not endowed with a sufi-
c'ent sense OF huinor to appreciate.
The social Importance of the Hebrew in Eng
land at the close OF the nineteenth century is cx-
hi5ited in IA kosher dinner given at the Man
sion House by the Lord Mavor of London to the
friends and supporters OF the Jews Hospital and
Orphan Asylum. As most OF the guests were of
the %strictest orthodoxy great precautions were
taken against det!lement through the use OF
prohibited articles of food and even of cooking
utensils and table equipment. On the morning
preceding the dinner all the milk. butter, cream.
and cheese, which may not be eaten by the or
thodoS at the same time with meat. were ban
ished from the Mansion House. The puritCa-
tion of the kitchen was conducted in accord
ance with the law. An entire fresh culinary
outfit was put into use. The table service was
absolutely new, 50 that there might arise no
suspicion OF its dctlement by any unclean thing.
Several men were employed to carefully pick
over the :whitcbait, that no shrimp should be,
foul them and breed contamination Special
kosher wine was used in the preparation of the
dishes. Neither bacon. nor milk. nor cream,
nor butter was employed in any form in the con.
cortion OF sauce. Only frozen. ices were per.
mitted. With all these precautions, there was
one source Of dctilcmcnt TINT could not be safe.
guarded. The London water, as is well known.
is not unmiNcd with certain crustaCcan abomina.
tons. II is not kosher by any means, and the
water ices, therefore, could not have escaped
Cehlemcnt.
Economical necessity has taught European
cooks how TO prepare appetiZing soups without
meat. Take half a dozen potatoes, a couple Of
onions thoroughly boiled in three parts Of
water, and then rubbed through n sieve, u cup
nf milk rppprr salt and IA hmm nf bp,to,.
pour the whole over some croutons or small
pieces Of bread fried in grease. and we have the
famous potage parmcntier. which by the igno-
rant is supposed to he made with meat stock.
Potage creole is made with four or five large
carrots, two large onions, one turnip, and two
stalks OF celery. the whole fried in butter with a
tcnspoonful OF sugar, then transferred to a soup
pot of boiling water. with salt, pepper, a bou.
quet OF herbs, and when soft rubbed through a
sieve, then rcheated with the addition of a cup
of milk. thickened with corn starch. and
poured over tho c%routons. There are no vegeta.
blcs tina, may not he utilized in combinations for
the making of soups without meat, The Rus.
slams excel AL other nations IN the use of all
sorts Of material IN the making Of soups
available. There is one cold Muscovitc soup in
particular, made with kwass; a distil!atiom of
grain, that Is the despair of alien cooks. This
cucumbcrs, the meat OF Holsters and salmon.
brewing OF the last depends the success of The
preparation. kwass is made, of a combination
is joined rye flour mixed to n paste in tcpid
wafer. This mass is placed in AN eartncn 10.
and baked in a hot oven until brown. After
water Is added. After twenty. four hours The
liquor is decautod and clarified with yeast
mixed with Madeira wine. This is allowed Ia
settle. when the clear liquid is put in bottles, a
raisin in each. and securely Corkcd. .Amrri,
can travellers in Russia who have tasted OF this
soup are enthusiastic in its praise.
Tho process of preserving ailments in tin had
Its origin at Nancy, France. In ISL Joseph
Colin of that town established i'm agency in
London for The sale of timed dclicacics. Their
cost. compared to that of to dry. reveals what
has been accomplished in cheapcnins these
products during the past ~ffty.six years. In
1871 n quart Of turtle soup in tin put up by
Colin cost Sl.75; n small hoX Of sardines,
Sl.91; an entire truflled salmon, Sl5; n beet
tongue, So; n Toulouse duck, truilrd, 50
Vegetables were ,proportionatcly dear. Colin