The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1900-06-10

BY a system perfected through many
years the food is all brought exactly TO
this center of the city, and it IS done
| between l and O'Clock in the morning
| At y o'clock every night the gates lead
! ing into the city itself are Blocked by
| countless hundreds of market carts. long,
narrow vans, heaped as high as hay
| wagons with green vegetables picked after
! the dew has fallen in the afternoon, and
every head Of lettuce or bunch Of radishes
| so carefully cut. pulled, punched and
| packed in the wagons that the appearance
of many is as brilliant, dainty and at
tractive as a cart load of flowers The
wagon drivers. in their sabots and blue
blouses, and the big Normandy draught
horses, harnessed tandem. wait in lines,
extending sometimes for miles down the
turnplkes, for the customs officers must
appraise the freight and receive the tolls
and duties before they win pass them
through on their way to the Central mar
ket
SO soon as the gates areopenthe cart
ers drive direct TO the big market. and in
this way by daylight the product Of all
the market gardens in the environs OF
Paris is brought into the city. From the
nearby diaries and poultry farms ii comes
in the same way. while ali the fish, meat
and vegetables from the distant provinces
forwarded by rail. and the freight cars
are run from the station on TO the tram
tracks directly into the main market OF
the city and are unloaded directly on to
the stalls. BY these devices the food
stuff. handled but once, arrives almost
fresh the moment ii was taken from
the garden or dairy and the cost OF its
transportation IS thus greatly minimized
BY half past 4 o'clock the market wO-
men are on hand, the stalls are prepared.
and the entire food supply for one day
i awaiting its purchasers. II is ready
in the most apple-p!e form, too. Tor II
there is a people on the face of the earth
who know how 20 make the uncooked ma
terials OF meal attractive il is the
French Even the stalls where the shell
fish. oysters. periwinkles and snails are
sold would encourage the most finlkin ap-
petite. while the displays Of beef are as
carefully and artistically arranged as the
costliest bric-a-brac in q museum or q
fine flower shop. Where the huge car
casses Of beeves are hung whole at ne
four corners Of stall. crisp'y starched
white linen napkins are tied over The
lower half OF sAe body 10 intercept any
rising dust; piles upon piles q trimmed !.
chops are ranged In pyramids with cut 4
white paper cuffs on every clean scraped +
bone; legs Of mutton. are hung In folded .
shells OF white paper. and the full-oreast- i
ed fowls, fsttsaed, picked and prepared 4
with the highest art. wear their ugly
heads tucked on; u sight beneath them. +
With such cieverness do the producers {
Of all these supplies calculate the exact +
amount Paris viii consume In ;wenty-four +
hours thai when the marketing hours are
over, the sewers q the markets fiushe5
and the paved ways and stalls washed
down with d.sinfectAng hardly q lettuce
leaf o. pa1ato peal Is left 70 cast into TIE
yroa, garbage wagons. Little enough re-
mains 70 50 into cid storage. and tie
greater quantity % poultry. aut, and
garden truck : but tw3 hours from The
farms Whea exposed tn the stalls IL IRE
For his reason Sc Is ssfe q pre-
1ict that dariag n exposition season the
food C Paris VII Re daily a. flesh ard
abundant a. through any o,her sumner.
iespite the crowds that = ~ arrive 70 Frey
lQ-on her }arier. AMI 70 Sc thls lar5sr In
II it's perfection a visit must = mace 70 Z.
Ialles CeairaleS about ; o'c.ock Il sha .