The sun., 1899-04-30
GhsTRoNoMIC NOTES.

the quality OF excusiveness. The very late
old fashion which had is origin abroad in the
sH1y Of the pre- TSIt"y aSs Sns
ss %, % N KS. SSS c IN hondos rs Ss Ts
r ior tbo arsot centres
nS civilized ~ % wH9d 0A5 onS 'dUs asceps
American discoveries with frank admira-
tion. At this moment the occupation OF
house In London during tne season Sn;,0 Sy Sa an
American woman, the wife OF an EheUshnah
Of title is greeted with enthusiasm. as oler, r,
,n.lo. ,ns oppuy nn, !. n'Us O,ra h,so cnnsidor,
inventions. which, IL appears. nave cohsluer-
under the impression that they lacked initia-
tive in that direction and that they copied
rather than inspired foreign models. The
fashion Of the smart set OF London OF dining Mt
the restaurants Of the great modern hoteIs OF
that town. which has been In vogue for the past
four or five years. is now on the decline. while
with Americans IL still possesses the charm OF
freshness. The tendency in London at this time
appears to be In the DIRECTION OF great simnoity
ornate cooterv Of the great restamrants the
smart set is migrating TO the few remaining
cnophouses OF tnat Town; Where pam iatS ,S is
tabla linen aff1ciant wnitpra md Dprfpptly
cooked chops and steaks are the. fashionable
requisites, This iad, T. is stated; has e lea 70 70
srills' nj which food ia served in the room
In which II Is cooked with the simplicity
that appears 10 eonstltute the ehaEm
i'm puIse gives indication of oniv briof duration
for inquiry is being made In London. for
gardens. IKE those q Continentai cities. where
Hare there are no sucb gardens. except of very
small dimensions, which are pre- ;;cmpted by
tnG IoIeien pnpuIaton: out hinericafns ha%nn %
buijdines IN that Americans are denidedIy in
advance OF ,European competitors. Invention
ni nooei ineemoas 81 eht,nS ua1Iadha@pIe @ y ,t
m..st MmaSses appears 10 nave reachen the iiui,t
M9tnns now remains 10 one VINO @ Is S SeeKing a
tain in. private n,u elephant and to have meals
served on lts PACK.
r,.u, :, ,o .,,,... ,-.,,... ,u, ,-..
ouentlv m,s,nnliad in ooolorv than tho nm
oheur Tha eaPpea Ppn,'a III coohery oman ene an,
It's misuse. even to the extont OF using IL in
meat sauces. a barbarism that they have inher-
tied from days when their culinary art was in
chaos. Tho London Globe. in an article on this
hsh; states that IN early times Its marine
habitat was supposed to extend only from
Greece to aiOrstar Later it was found in the
estuar'es OF the Ihames ana other EngIish
rivers and In several of tho Scottish friths
i' .ha' are 'nheh III Auerlean waters 'he 'uo
coast belong to the herring family. Their
distinonisbing mart ia slight nrotu.
sion OF the lower lip. That OF the
anchovy is snout-like elongation OF the
upper jaw. The writer has frequently observed
in estuaries small sivery fish which possesses
that characteristic As little attention is given
H. .hi oowt -. ,.,aI oat,s
~ AZ '''I9 eo"h'i' W eohihefciai piepolae'ohs vi
this fish. interest Is not sufficiently aroused to
i.aii poe'''en ""'Inei ~ 10 ''.u.eetous W
h,,', Alieinvah watts. pelore l's luci'Ity was
os'ao,,Sneu W I.ns,anu u "as looheo upoh as
nets was retnrnod tm th ale saa me, ns m
Now II occupies a position of considerable i'm
portance though not SO much as IT did IN the
nHrIv pnif nf tbe Sreean he eontmr nss nbb 'ne
was enormously used as q provocative to
thirst Anchoyy on toast. OF which little or
indisnenssble hynhen hstvenn snncessiwe . hon %tl
ties. It will be Observed in ali preparations OF
picked anchovies that tho head is absent.
This illustrates the tenacity with which GER
mon mind. 1t was the ancient belief that the
bitter taste peculiar 70 this ilsh was resident
to !ssa mas 1esnsa propo
are are the Try Try ~ nferor sH Treated e with R' snt
Eetre. bay salt. sal-prunella and red ochrc.
wS neaSy IS is sa m red p4
ton that even the manufacturers are not able |
to answer. It has always boen the custom, and |
as tho various -preparations Of the fsh are
mainly mads in EnGland English conservatism
sauce and ketchup made from them shall be
red 1t needs n cunning hand to employ the |
enchovy in cookery 40 that 1t becomes q subtle |
flavor and not crude, .predominating agent. |
There Is no better test Of skill in the linnry
art than the manner In which 1t is used so that |
Is secured without suspicion of |
Greet employment.
po-., ;, =. 49,.
,,i,'n ~ ~ -. 'e ,''o ,ai S. " Do
. oont,s 80 nni,Mnoon no,,o,,u a. ;a,..a1 u"
= o.ar.eh ~ tta. 80, Dno . 'o"i'1u'
49, - I. - :. ,,.,s l tnri.', o@n uorieas'
" ,,n, MI. "."o' ,' Iaoitua'' ~ |
~ an,lanro.l,. ., o' atoop'e ~ .n1s' W.
20 Is, ~" 'I,, s ~ ".eJ"". Iol t,o e"o,ce
.a.h "G "'"' Wny
:, ron o. oi,oro, dinno - ~. So,l.Wsn,,
:. -. ~. " a LHs,i,..in -
baby was conceniei in n pie serye,i nj the meaI
this ecoentricity as likely to enoour- |