Evening star. [volume] (Washington, D.C.) 1854-1972, 1899-09-09
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missouri this year will produce an en-
.n,nnous frr,it crop. estimated to be worth
S2n 600 600 said a prominent wholesale
fruit dealer of Colombia. Mo, to a star re-
porter a day or two ago. More orchards
have been planted in Missouri during the
past six years than in any other state ol
the Usion, and, the weather ana son
have proved favorable to the growth OF an
kinds of fruits, the growers Will reahze
big profits.
among the fruits that have this sum-
mer yielded abundantly are pears "hicl
have sold as high 81 barrel. Inc peach
crop is unsurpassed and / know Oh one
farmer who has sold 10000 hushelS III 81
bushel Grapes and apples are also u'i-
usually plentiful. and by reason OF 'heir
fine color superior flavor ana eNceiieh'
shipping qualities, these products Will coni-
mand large prices"
X 4 x X .
All of the supply departments OF the
amy In the War Department are over
whelmed with all kinds of things which
pertain especially to them. All manner Oh
articles which can be used for lighting are
brought into the ordnance bureau ana
there are now in the offices of that depart
ment hundreds upon hundreds OF samples
of different kinds of war materials, guns
bayonets, sabers, knives. pistols, shot'
shell, powder and explosives, cartridges
belts. samples of artillery harness. and, in
fact, everything that the ordnance bureau
supplies. There is not one Of these arti-
cIes, but dozens of them. Every Inventor
of any kind of firearm. powder or any other
article than can, by any means, possibly
be considered as an ordnance supply, sends
IN, ayhihitS IT TO the OfncerS,
and oftentimes those articles which can be
left remain In the office. Besides these,
cravings plans and specifications for Dig
guns, gun carriages and rapld-nre guns az
also presented for the consideration Oh la1
officers. In the quartermaster bureau
there are samples of tents. coats, stoves
and other cooking apparatus. uniforms informs
and in fact, everything that can possibly
ever be wanted in the way of shelter ana
-clothinp as used in quarters for soldiers
Yet these equipments are the least part OF
the work of the quartermaster depart
noent Transportation is the greatest fea-
ture of that department now. especlahS
since thousands of our soldiers are no"
sent to distant lands In the commlssary
department every form of ration and every
possible scheme could be utilized IN the
way of a patent emergency ration or pat
ent food is carried in for the consideration
of the officers. OF course, great many
samples of supplies which the commissary
furnishes could not be kept very long IN
the bureau, as many of them are PERISH
able. Yet oftentimes there are TO De seen
hundreds of samples of coffee. tea sugar
and little boxes of different things whlch
might be considered a part of the food
of the army. The medical department mas
less to contend with in this direction, be-
cause the patent medicine men have come
to understand that little can be expected
from the army, as the staple kinds OF med
icines used Were determined long ago, ana
no experiments are made in the army, save
with appliances for the care of the SICK
wounded Yet there IN the meQl-
cal department many samples and sugges-
tons relating to the medical corps. but not
in such quantities as are found In the
other supply departments
A series of mixtures are presented to the
commissary general from time to time,
designated either as emergency, marching
or some other kind of ration, which the
senders declare to be the very best thing
that was ever invented for troops Now,
the commissary department, in taking into
consideration the subject of rations, has
studied the question pretty well. The Off
GERS know about what the want and
about what they ought to have to keep
them In good fighting trim and ready fer
active service. These various brands of
rations are submitted to the department,
and then the owners go about and get in
dorsements from prominent officers wher-
ever they can Recently tItTe came liltO
the departing a ration which was Endorsed
by an officer of considerable rank, fndicat-
ing that it was a very good ration and
should be tried by the commissary. Just
what articles composed 1t cannot now be
recalled but among the ingredients was a
certain proportion of brandy. Acting Com
missary General Weston referred the whole
matter to the officer, with an Endorsement
something like this; Respectfully referred
to Major. with the suggestion that
the ration includes a little too much -four,
little too much salt. little too much
egg, a little too much sugar., and, in fact,
enumerating every article but the brandy.
Whether the officer will see the point has
not yet been ascertained, but if he knows
General Weston he will evidently that
his Endorsement did not carry very much
weight as to an army ration.
Young men who are in doubt as to
which profession will prove the most Iucra-
tive for them to adopt would do well to
go into the kitchen of any well-established
hotel or restaurant and there thoroughly
learn the art of cooking" remarked a
famous New York hotel chef to the writer
day or two ago. "a skillful cook now
command in any big city of the United
States a higher salary than the average
clergyman or college professor. The serv-
ices of professional cooks are governed
much the same as any other skilled work
man by labor organizations, according to
their nationality and experience. AT pres
ent French cooking is most in demand in
all parts OF the world and French cooks
can command by far the highest salaries.
The professional cooks divided into
two classes called chefs and seconds The
firsts, or chefs. receive salaries varying
from 5000 TO $1,000 a year. These prices
are practically the same in all American
and European cities. The seconds receive
salaries ranging from $1,000 TO 81 500 The
best French cooks are always in demand
in the various fashionable hotels and res
taurants of this city and in the kitchens
OF wealthy people. There are besides hun
dreds of French cooks in New York re-
ceiving salaries ranging from $500 down to
800 per month.
1T is estimated that there are more than
B0UO professional cooks in New York
The great majority of these Irish and