Reporter and farmer. [volume] (Webster, Day County, Dakota [S.D.]) 188?-1946, 1899-08-31
EATING In GERMANY.
THE SARcASMS OF A VICTIM WHO
SURVIVED ITS CHARMS.

When you have examined the con-
stitution of the German cuisine, you
are tempted to grow loquacious. You
are conscious of having discovered that
the psychology of a nation cannot be
constructed upon a mere analysis of its
made dishes. Your estimate of Brillat-
Sayarin sinks. He could not tell you
what you are, even from all the menus
of your lifetime. Freiligrath's philo-
sophie conclusion that imam is what
he eats" you straightway qualify as
true only when referring to cannibal-
ism. And You will aver hat only in
the case of paleolithic man can you
construct a man from the crumbs that
fall from his dinner table. And this
you will want to prove, and oonse.
quently will grow talkative with pre-
senting Of much evidence.
And yet, in your q moments, you
will have a sneaking affection for the
statement that a German is a German
because he eats what ne eats. AS a gen
eral rule he mas be said to eat five
times a day. But his hunger is con
stantly being stilled
He starts early in the day with n cup
of cafe au lait and q small buttered
roll. This keeps him going till IL
o'clock, when he demolishesa slice of
buttered rye bread spread with slices
of hard boiled egg, raw chopped beef or
cheese. This he washes down with a
glass of ale, thus shilling his inner man
till dinner time. Dinner takes place TO.
ward / o'clock and consists of soup
generally nouri shing), a plate Of meat,
with potatoes and fruit (~cranberries,
prunes or apricots), occasionally cheese,
seldom sweets, rarely a green vegetable
Three hours later coffee is taken,
bread and butter, This is the hour pre-
cious to the gossip and the busybody,
the time for spreading scandal. Toward
8 O'Clock the appetite again asserts
itself. The hour of the ubiquitous sau-
sages has arrived. Their name is legion,
and they share the honors with slices
of ham, smoked goose breast, pieces of
raw DlCAlCu ItlIlnS, dnQ III uAAAitC1
hard boiled eggs and potato salad.
Such is the German method of spread
ing the meals over the day. OF course
there are exceptions. Many families
have two ample meals a day, but the
bulk of the population eats mostly but.
tered bread and ,snacks. In justice &c
Germany one must say that the fare in
.- @x,o xr.Il fay0rah 1r
with that Of many an American family.
In the German restaurant the cuisine
is ON the whole monotonous and the
food singularly insipid. All meats seem
to have the same flavor, all are served
with the same heavy, viscous sauces,
and invariably escorted with the same
soaplike potatoes. Stodginess and heayi.
ness are the great blots on the German
fare. The element of variety, too, seems
considered superfiuous.
In the concrete the subject is almost
too painful TO face, the difficulty being
to steer clear of EXPLANATIONS denotina
positive offensiveness. Some of the
kickshaws which figure regularly upon
the German table are reputed to be most
sustaining. They certainly are intense
ly and ostentatiorsly wonder inspiring.
One preparation is everywhere met
with under the name (more or less pho,
netically spelled)o of beefsteak a la tar
tare. Its basis is raw chopped beef
this, spread out into a pat Of elliptical
shape, is crowned with the raw yolk OF
|. an egg, raw finely chopped onion is
sprinkled over it, q garniture of CHER.
kins is added, and the whole is eaten
with much gusto and no worse conse-
quences than a durable thirst.
In many of the dishes you discover
all the humor, feeling and imagination
of a Wagnerian composition. You find
the resolute desire to build up harmony
upon discord. OF this nature may be
considered the traditional menu of New
Years eve, carp, pancake and punch.
These three, brought into immediate
juxtaposition and consumed in plethora
quantities, generally have the desired
effect-that of inducing a hysterical
good humor.
For sbudginess nothing beats the fl.
yorite dish, panache. 1t consists OF
picked pork, sour cabbage and a pnree
of split Ecas boiled down to the 0on.
,sistency e. stiff dough. ExperimentsScn
this mass produce depl1able capers and
cause TO grunt mousnfully. A va
riety of 6nis diet is found in Berlin.
You substitute boiled balls Of dough
and Indifferent prunes for the peas anl
cabbage. and you have the dish popu
isrly termed 1.-THE Silesian kingdom Of
heaven" Cold cells, imbedded in a
translucid, glutinous substance, figure
in all workmen's taverns. while roast
goose is dc risneur for all solemnities.
A dainty which we have recently
met with in Berlin recalled Darwin's
remark that hardly any experiment il
s absurd as not to be worth trying"
1t consisted Of finely powdered horst
radish served up with frozen whipped
cream
One may sum up ones Judgment by
saying of German cooking what the art
critic said of nature, 1T has jnfnits
potentiaiities. Not the least of these
is its ambition to discover victims thai
survive its charms only in the form
that the walls of Jericho survived the