The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1900-06-03

eggs Multiply each one Of these items
by three and you will get the amount of
flesh, fish, eggs and butter that are now
estimated as necessary to supply the prl-
vate houses, hotels and restaurants in
1900.
Strange to. relate, however. there is no
especial effort being expended or difficulty
anticipated in laying hands on all this
extra amount of food stuff, nor are any
extra preparations being made for its dis
IributiOn over the town In ordinary sea-
sons France herself very nearly supplies
all that the Partisan markets demand.
The best beef mutton, butter and fish
eaten in Paris are strictly home DrOduc-
ton. Normandy sends the juicy foasts
and exquisite fresh cheese and other
dairy products, and not beet or bean is
bought outside the limits of the French
market gardens. in behalf of the expo
sition crowds, however, extra supplies of
eggs, have been contracted for IN Hun
gary and western Russia, the Danish
dairies have been levied on. Germany Is
going to sell a lot of her river and North
Sea fish, while tons upon tons of beef
have been ordered from the United States
and South America.
AS for the green food and poultry
France can fulfill that contract herself,
and to see the admirable way in which
the carloads upon carloads of meat and
vegetables are handled it is necessary to
go to the Halles Centrales or the vast
central market of Paris, to which the
preponderance of the daily supplies are
millions OF meals are distributed to all
parts of the city.
The Great Market.
BY a system perfected through many
years the food is ali brought exactly to
this center of the city, and il 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 wag-
OnS with green vegetables picked after
the dew has fallen in the afternoon. and
every head of lettuce or bunch of rad
ishes so carefully cut pulled. punched
and packed in the wagons that the ap-
pearance OF many is as brilliant, dainty
and attractive as a cart load OF flowers
> he wagon drivers in their sabots and
blue blouses, and thu big Normandy
draught horses, harnessed tandem, wait
in lines, extending sometimes for miles
aOWn the tuTn0ikeS. Tor the customs Of
ficers must appraise the freight and re-
ceive the tolls and duties before they viii
pass them through on their way TO the
central market.
So soon as the gates are open the 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 daiTies and poultry farms II comes
in the same way, while all the fish, meat
and vegetables from the distant provinces
are forwarded by rail and the freight cars
are run from the stationaon to the tram
tracks directly into the 4tain market of
the city and are unloack directly on 10
the stalls. BY these = aces the food
stuff, handled but onces ives almost as
fresh as the moment - taken f-oIn
the garden or dairy. - st1e cost Of its
TRANSFORMATION is thuS r. ~ mn.miZed
nv 4:30 o'clock the - women are
on hand the stalls go szared and the
entire food supply fask& dAy is await
ing it's purchasers5 lady in the
most appIe-pie forsn M if there is
a peaDfe on the u sEart1 who
know how TO. rna4 BOXED ma
teriaIs of a meal 1t is the
French. Even tl9e E the shell
fsh oysters pertz4sf zs snalls are
! seld would encouIs fost HniBin
appetite. while thnf nee Pre- IS
carefully and aTtiEtsx y nSed as he
fine flower shop. st - lie huge carr
| casses of sbeeves are huns whole at the