Pine Bluff daily graphic. (Pine Bluff, Ark.) 1893-1942, 1900-06-04
IMMACULATE DUTCH KITCHENS
The Mlstressss 60 Into Them Several
Times II Day.


Times II Day.
"The Dutch housewife" says the
Gentlewoman. shas not her equal IN
the world as a manager. She Is first
OF all the absolute mistress of her
home There are no implicit reserva-
tons as to the kitchen. She goes into
1t every day, and at any hour OF the
day. and the cook who objects Is likely
TO be dismissed for her pains. In thar
respect, at any rate, maids appear TO
be more tractabie in Holland than with
us. And such Kitchens they arel For
/ was asked and was taken into three.
and each time my visit to them hap
pened To be about an hour before dtn-
ner. In each case the family to be
provided for was fairly numerous--in
one case it consisted of round dozen
persons, the youngest of whom was 10.
The dinner hour is between 6 and $50
o'clock, for even in those well-to-do
families the so-cal1ed luncheon IS
somewhat in the nature of a high
tea, the Souehong being replaced by
coffee, though not always. was in
froduced then into the kitchen with
out the slightest warning. the mistress
not having deemed It necessary to ask
permission of her lieutenant to visit
her domain, even in company OF
stranger. And the lieutenant. secure
of the impeeeability Of all things in
her charge, received us with smile
and went on manipulating stewpans.
red copper and earthenWare, as II she
were all alone, and l had an oppor-
tunity of looking around. The con-
ventional dresser with the eonyen-
tfonal dinner and breakfast service
was not there. instead of which an
array of saucepans, strainers, colanders
and the rest such as l have never seen
In England. Soup tureens, sauceboat
and dishes were inclosed in cupboards,
the shelves of which were covered with
white linen cloths. trimmed with lace,
all dazzlingly white. l asked how
often these had to be changed and was
told that four weeks was the regula-
ton period.
PACKING AMERICAN sARDINEs.
How a.. Interesting and Important In-
dustry Is Conducted.
The packing of small behring's, or,
as they are often called, American
sardines." is an important industry in
Maine. In that state there are fifty
factories, which give employment to
a large number Of hands during four
or i've months of the year. The an
nual output is estimated to be Of m
average value of 100000. and about
half this amount finds its way into
the pockets of the factory employees In
The form of wages. The fish are caught
IN seines scattered all along the coast
for a distance of about hundred
miles After the fish are taken in sail
boats to the factories they are thrown
into strong brine, where they remain
for some time. They are then laid on
iron crates and conveyed to an i'm
mense oven. where the crates are laid
on revolving shelves After twenty
minutes cooking the fish are ready for
packing. There are two methods of
packing, one in oil, the other In mus
tard. The ground mustard is mixed
with vinegar; for oil packing cotton
seed oil is used. About a gill of oil
is put into can, and then the baked
fish from the ovens are carefully
packed into it and the cover snapped
on. The pans then go to the sealer,
who sits in front of little furnace
in which his soldering iron is plunged. |
Selling the can. he runs the heated |
iron around the cover, holding the SOL
der just In front of II, and seals the |
can SO RAPIDLY that the eye can hardly
follow his movements. The sealed /
cans are thrown into a bath OF boiling |
water. III which they remain for two
hours. Il any of them leak. the tops
viii bulge out. and these go back to
oe reseaied. After the cans are
cleaned With sawdust they are packed
into cases and put on the market So
genuine American ssrdines N pure
chye oil. /
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