Evening star. [volume] (Washington, D.C.) 1854-1972, 1900-12-01

w hat DO you do with 1T? we asked.
1T Is to make coffee for the poor" they
answered. Coffee for refugees and way
| side aid places"
The sisters make their coffee in the same
way does the Parisienne except that
| they are forced to use less fresh-ground
coffee and more grounds. Those who re-
ceive 1t feel no humiliation on this head.
| 1t is coffee, made like any other
1t seems to be the regular thing in all
| the Paris hotels of the first-class to keep
| their coffee grounds for the various re-
Hgious charitable institutions. In the
broken-victuals markets coffee grounds do
not. appear to have a price 1 gathered,
however, that fron the Grand Hotel alone
| the sisters take grounds to the value of $50
every week or ten days making three trips
saved, they must be able to buy great
deal OF fresh coffee, to give tone to the
liquid. ut would be difficult to keep up
our service to the poor, otherwise" one of
| them said
If NJ. Casenave, director general of the
| hotel, seemed at first rather disposed to
| dwell on the sisters coffee grounds than
| enter into the details of the other waste
| material, put down his reticence to that
shrinking so many Parisians feel from
| what they imagine to be the cold, scoffng
curiosity of the foreigner Americans and
| English, in particular, have the reputation
| for disdaining the worthy saving habits of
which the French are secretly proud. If,
| then, in my first interview l received the
| impression that, after the coffee grounds
| and the eau grasse Tin plain words, the
slops) no other broken victuals leave the
| Grand Hotel, 1 see cause to censure
| him. When other employees, in particular,
| learned the sympathetic character of the
| inquiry, there was no effort at concealment.
A Break O'Day Visit.
Come down earlier tomorrow morning."
| said Monsieur Henry Che must be stew
| ard. land you will see Madame Ms
wagon taking away the stuff 1t was GER
| tainly from no employe of the establish
| ment that 1 learned the price paid by
Madame N to the Grand Hotel each
month for its broken victuals. The Grand
| Hotel receives from Madame N GOO
francs, or $40, a month. So says M. Che
| ron at the Hales Centrales
AT S:15 O'Clock of a driZZly November
| morning we saw Madame Ms wagon
| draw up to the Rue Scribe service entrance
| of the Grand Hotel Carrying themselves
with businesslike briskness, her men en-
| tered, carrying buckets. The buckets, tall.
galvanized iron cylindrical affairs, holding
eight times as much as wooden bucket,
were empty, for tomorrows accommodations
| For each empty one they received a full
| one-this containing cold roast beef and
| cold steak; this other cold white meats;
still another poultry and game, and the
fourth filled with cold boiled beef and NUT
| ton. There was cylinder for salad,
other for vegetables. And so on. There
| was little to see, and little time to see it.
| Nor was there much to say about it.
| rs it clean?'
"Of course it is clean. We are not gou-
jats. We know that it is to go to the poor,
mess it dirty it?''
1.-The things are kept separator
"Yes, the different classes of meats and
vegetables. Each has its can"
How much was there of it this morn
ing?"
| I'VE have no idea
| what is it WORTH"
| 1--WE do not know"
There was a good wagonload, neverthe-
| less. And this was from only one hotel in
| Paris though the largest.
| A Curious Trade.
| That wagon was going to Bicetre away
| out across the fields, beyond the fortifca-
| tons, to a suburban workingmen's popula-
| ton. Great numbers of Bcetre working
men go back and forth on the trains daily
| Bicetre Is outside the oppressive Paris oc-
| troll and does not pay anything like such
| high municipal customs duties, fact that
| seems to dispose of one of the excuses for
eating secondhand food. Nevertheless, this
| wagonload was going to Bicetre, we were
| told. The business is not one that cries it.
| self from the housetops, as may be mag
| fned. OF course, it is more to the credit Of
| the hotels to rid themselves of their broken
| victuals than to use them up on the prem
ises; but the others-the middemen, the
retailers and the consumers? They deal
| with each other quietly.
AT the Halle Centrales. in the central al
/ ley of the East Pavilion, no longer in the
| aristocratic inclosed. inner space, where
the DANES de la Halle, from mother to
daughter, sit and sell by right of birth may
be seen the three most important stalls for
| the retail sale of broken victuals to be
| found in the central part of Paris. An oil
painting of them has been made. 1t hung
for six months in the pavilion of the city
| of Paris at the exhibition. Monsieur Cheron
| owns one stall. 81 born in the bust
ness" says NJ. Cheron. Mile Dunard owns
another
| Dunard. The third proprietor is Nine
| Ayrel.
! my husband was born in the business
| said Nine. Ayrel
stalls late. say after noon. some of the cold
| cooked vegetables may smell with kind
| of leftover odor: and the counters will ap-
pear to be covered with a rather ordinary
assortment of material You must come
| as early as O'Clock in the morning" NJ
Cheron told me. He is good-natured, club
| by. red-faced. smiling and communicative.
They come to snap up the best lots as
soon as they are displayed"
who Gomez
1t Looked All Right.
"Poor folk who have many children" he
| eplied-as every one has replied to this
question. "They find it expensive to buy
| SO much fresh meat. The little ones must
| have meat. How otherwise are they to
grow? Well look at this meat" He drew
our attention to some great slabs of uncut
| cold boiled beef. 1t looked all right. THAT
| boiled beef comes from the most chic res
| taurant of the Avenue of the Opera the
! Cafe de Paris. Those swell restaurants do
| not put boiled beef before their clients. This
| beef was boiled only for it's cOnsomme, and
| has not been messed or touched by any
consumer l do great trade in such meat
| as that. Why should not economical people
use it? One buys cold boiled beef from the
corner cookshop They have poured off the
hnI nd "a tal hat-
they? Where IS the difference, them
We could not see any difference.
Take these pieces of cold roast beef and
| cold steak" continued NJ. Cheron, loyal to
his poor customers. us there anything
wrong with them? Have you not pieces
| just like them at home in your refrigera-
| tor? Perhaps you will have a stew or hash
| made from them That is careful house
| keeping. Poor people. who do not eat steak
often, have none left over when The meal
Is finished Suppose they come here ard
buy some? They can make stew or hash
of 1t. Why not? Cooked up with nice,
fresh vegetables, will it taste any the
worse? The. children do not remark il"
"All depends-apart from imagination-on
whether II not III is clean and unSn0iled 7