The times., 1898-10-09
ABOUT BARBECUES.
How This Sort CT Feast Is Managed
I'm Georgia.

Mayor Harrison's strong advocacy OF a.
barbecue as a feature of the peace jubilee
Is just now being warmly seconded by
some 200 postal clerks in the railway mail
service. The clerks went down to At
lanta on a junket the other day and while
there were treated to a real old fashioned
Georgia roast. In less time than it re-
quires to tell 1t the Northerners ate up
ten lambs, five kids five shoats, and fifty
chickens.
But that wasn't all they got The most
important feature of the Georgia feast is
Brunswick stew. If Mr.. Harrison was
given a mess of this preparation he would
still hold out for his idea of a jubilee
attraction. Brunswick stew is made OF
the meat of fifty chickens which have
been cooked until the flesh may be pulled
from the bones. 1t is then put in a pot
with twenty pounds of calf liver, fifty
cans of corn, fifty cans of tomatoes, ten
pounds of butter, and ten gallons of milk.
1t is seasoned with red peppers and other
hot stuff and cooked in one mess from
daylight till noon.
The Georgia people have special plates
made for their barbecue. One of these
plates holds a quantity of lamb. kid,
shoat, and chicken. together with a
gourdful of Brunswick. Beside each plate
is a half-pepper pod filed with chicken
| salad and a half pound bun. The edibles
are washed down with Georgia beer,
| which is accounted as good as the Mil
waukee product.
The roasting of the meat has been re-
duced to science It is done over long
| trench in which wood has burned to red
Goals. The carcasseS are roasted whole,
| the sides being spread apart until they
| lie as fat as q, peIt spread out to dry
| Hickory sticks five feet long and as thick
| as hoe handle are run lengthwise
| through the lambs, one on each side, the
sticks projecting out foot at both ends.
The carcasses, placed across the trench,
rest on these ends The attendants, all
colored people, keep turning the carcasses
| and basting them with a dressing made
| OF dozen hot ingredients, which is mop
| ped on the sizzling Imeat by means of
| cloth fastened to the end of a stick in
regular mop fashion, The meat is put on
| the trench atp4 o'clock in the morning
| and cooked until o'clock. The odor as
1t comes from the trench is of the most
! appetizing character, and tempts the for
| tunates who have been invited to the
feast until the appetite approaches the
| ravenous.
| There are many features about the bar
| becues held near Atlanta which have a
unique character. Nearly all of them are
| held at Stone Mountain sixteen miles
| out on the Georgia Railroad The moun-
| tain and adjoining lands comprise 1000
acres, owned by the Venable family. At
| the base. of the mountain is the Summer
| home of the Venables, and near it is a
large grove surrounded by cotton fields
and orchards. In this grove the barbe-
! cues are given. Fifty barbecues year
are given there, most of them being en-
| tertainments given by the Venable BROTH
ers, who are experts in such roasting
affairs.
| On the occasion of the postal clerks
| visit these gentlemen presided over the
| trench to see that the very best results
were secured. Guests to the Stone Noun
| tain barbecues are landed at the station
| of that name. and loaded on one of the
| quarry trains of the Venables, and are
run around the mountain two miles and
| landed at the grove.