The sun. [volume] (New York [N.Y.]) 1833-1916, 1899-05-28
NOTES.

Ai'AS ~ NV NhAN VI NNi y III
one family. raises the question whether so long
a term Of employment in that capacity in the
same household IL a desirable achievement.
Variety Is essential to gastronomic enjoyment.
and a half century Of undiverslilcd cookery Is
suggestive OF monotony. In Germany. where
the range OF ailments is restricted. the roper.
tory Of cook is kept. within narrow bounds.
German cookery. therefore. has a reputation
Tor sa ia that suggests that the persons
those who for nifty years have endured
With patience the seryice OF the one cook. In
colored cook;in a Southern family was a com.
mon Incident, 1t aroused no comment. and
she was not considered entitled to special com-
mendation. She enjoyed a great advantage.
however. in the elemcnts which each sue
eessiye season provided in Grotnsioni This
BE. varieties Of marine food we're available in
habit is not to encourage continuous or long
empIoymSSn n OF th h. same cook; There Is no
New York culinary artists Of every nation.
lHbs s immnr;o li JrIsn r scShn .s1y.. and nd always
experience Of one kind Of cookery. 1t is prob
the great cities Of the world. with the excep-
ton Of San Francisco. London could approach
anchored there and the seeking after CASTRO
homie variety confined to so small a group
little or no encouragement In New York epi.
cnrean adventure has become SO much q part
t 6{ It's x Iits a tf isir a9 tiyis sni am N Z pi e pSss.s sr .nn %Sr;t
1t Is assured OF ample recognition.
The Erpnino Standard OF London gives in an
article on gluttonous feats some instances Of
abnormal capacity that would appear incred-
ible. were It not for the statement that they are
sustained by unimpeachable record. Jerry
Exc OF Norfolk. England, according to DR..
Jessop. agreed at a harvest supper on a wager
Of 60 70 eat an entire calf at one sitting. barring
seventeen great pies: Jerry, attacked one
he halted. MUCH to the CONSERVATION Of his
hackers. who thought he was about to give up
a a"d s9n! Wien II the mac cali iiff0H wss to BE- bro 90 III
on. After explanations he proceeded
tS sSnsuT f%lths the as sH%a'n' Ytchc s,sht w eisi
title q sha@ sqdlen't eaten of f England, nj" lie ate sn a,
a peck Of damsons. He was defeated only once
S Mn1t then t Through Ss o a tTirk ao Of q ali Sp S}s So,n' who
two shillings worth OF victuals." Wood took
the bet anf In a d hioP agreed to hnish with a
that he was to consume the two shillings'
worth OF food within a certain limit Of time;
TN Ise n s pRItb hn s bS1ght , six pots Of Imishty'
fresh bread. Wood attacked the mess. but the
fumes tSII ss, Of the So nee ,ks eyerSams him and he
scribed as a gentleman. Of Gloucestershire. was
an epicnre the like OF whom England never
$4,000 a year. and every man employed on his
place. even the stablemen. was a finished cook.
between the Continent and England to supply
him with delicacies. His entire fortune Of
d du2Ss2Se WI When eHii It wes zone Io ef he eo0Red his II
asst meal eoL which W I,taa consisted consists Of an %oTtolan. and
f had b on ,P %anp ssFsSf and fH cspsc }"a' On one th 1f,F oc ssx
ana six penny loaves OF bread. She distanced
her competitors by eight pounds. but the effort
killed her.
Gen. John McNulta. the head OF the present
Whisky Trust. asserted in his testimony be-
fore the Industrial Commission at Washing
ton that cheap. common whiskey was purer
and more healthful to drink than the old. high
priced sorts. He said that the latter were
loaded with germs. the result OF the various
processes 70 which they were subjected: A
old brandy. for the same reason. is harmful,
1t may be that old wines may be affected
are kept before, f%onypmption the more hurtful
they are TO the ldrinker. This, may e1-
Rrs' esp ray il%e euSjest G 70 s S1as. ' Ths v1FH 4eass
prefer for ordinary, use a thin. comparatively
n nsS w wIas' s sspsS.alHly or SSisrs,, a to H fhs hssXisr
p ns sf andoetP s"s 1Bs'ssFi ID rs e afad s Which sf is
grayeyards, cannot be had outside OF the
locality where they are grown, Those sold
that changes their character in fact some. like
Romance Conti. that are offered for sale,i "a
have no title what ,oever to genuineness. no.
nance Tsra on GSn, .tx is sa 1ss g ouf SS1f Of aer a single IG sy yiss,
SIDE SIDE " tie t'us small district ntT pifiG IN Which out It
Is grown 70 Reproduce; in imitstiGns.
various Burgundian blends are employed that
develop deleterious germs in the process II the
sold, while not necessarily adulterated. do not
reach ths consumer as they come from the eel
agents who collect them in small lots. before
they, put them upon the market IN the guise OF
p process c This IS sG necessary sryTi In ord ier to S main.
tain an average standard OF quality. How
much these, various processes may contribute
offers another field OF Investigation to those
scientific pessimists who discover danger in all
that We eat and drink.
The recent run Of mackerel along the Long
Island ocean shore was a boon to residents.
Although they have access to fishing waters
that formerly supplied in a great measure. the
city market. what fish. In these days. they may
care to eat come from New York in a frozen
condition. and are purchasable at prices al
most prohibitory TO people Of moderate means.
The mackerel taken Off Long Island during the
re cent run, it may be stated with emphasis.
WeTs nOt gwen away tne only dement, tnat was
reaped by local consumers was that they were
comparatively fresh. They were uncommonly
large. and apparently very fat; but when
cooked the favor did not respond to outward
indications. They were taken in set nets. whore
they died by drowning. and where they re-
NAMED from twelve to ,twenty-four hours
before being brought Oh shore. Fish that are
killed in that way become watery. and tho
essential oil that imparts to them richness OF
flavor appears TO undergo a chemical change
that destroys special SAVIOR, This Is not a
theory. but II fact founded on experience. In
other lAyS when mupkpr1l vera taken in
seines, cast along the ocean beaches. and were
brought ashore alive and dressed at once. their
flavor was entirely different from that of those
taken in set nets and allowed to drown and
remain in the water for an indefinite period.
The broiling OF a mack erel or any oily fish dis
closes whether i has been taken alive or dead
rsG% Z ns on Ii the sN @ sss' . tEs.a% '%Sd It VI" the 0F Ssat
q q brisk fire. while in the second
main almost white. The loss Of flavor In a
drowned fish may be restored, IN a measure.
by immersing It in olive oil for 1--WE or six
hours, before it is broiled. but that process
will double the original cost. Most Of the
hrDilAb nGh aarya1 at HrSt. rata raatauranta =