The daily morning journal and courier., 1901-07-15

other fruit and he accompanies this
 strange dish with glass of water, into
 which he pours a few drops of little / mixture which he carries in his pocket
 as help to digestion.
 But the man certainly seems to thrive
 upon his extraordinary methods and
 enjoys them without doubt. The old
 gentleman says he has never had a
 days illness in his life" remarks the
 waiter who regularly attends upon him.
 and he's kept this raw meat fad up
 for just on eleven years"
 It is at a thoroughly fashionable res-
 taurant in the West End of London
 where the man who eats his plate of
 horse sits down to 1t at eight o'clock every Friday. But those who sit at the | next table even are never aware of his peculiar taste, for whatever special in- | structions are necessary are given in | advance by post.
 ] As much care as possible Is exercised | in the selection of the horse, and ap- ] parently the diner has a special taste | for the thoroughbred when little of | one is to be had. Thus, when a couple Of years ago a famous French horse which was partly expected to win the Derby, broke down in the race and was Killed on the course at Epson, a wire was received at the restaurant from the client: "Get some Holocaust if possible" One course precedes the
 horse and two follow it, and two gui-
 neas are always paid for the meal, with five shilllngs extra for the waiter. The
 horse eater by the way, Is an English
 " boe. o1, I, It is a customer of the same restau-
 rant who prefers the strange guest to
 the one he knows. He orders table to
 be reserved for him and most luxu-
 rious seven course dinner for two to be
 prepared on an average of about twice
 month. Not the slightest arrange
 ment for the guest Is made beforehand, and the diner invariably comes alone. When he has surveyed the preparations he calls his special waiter, tells him to go out in the street and invite the first respectable man he meets to dine with him. The host is in spotless evening dress, but it does not matter about the other.
 All kinds of people-clerks, shopmen, tradesmen and others-are brought in l in turn, and after kind of formal in | troduction by the waiter the host ex- plains his little eccentricity and makes ] his new-found guest thoroughly at | home, assuring him, as is necessary, | that there is no catch" of any kind | that all expenses are paid, and that the acquaintance ceases at the end of the evening.
 After all, there is some reason in | this eccentricity, for the host, who is a man of title, explains that dinners With | his stock friends bore him, and he finds his own way an excellent means of studying character and learning something new.
 The pecuiarity of taste of another strange frequenter of well-known res taurant takes the form of liking for birds which are not commonly used for food. They are prepared for him &C., cording to his special Instructions,
 A standard dish of his consists of six sparrows served up at once all of which must have been shot for him the same day. But he has also an exten- sive experience of the eating of tame | song birds, and thus. upon different occasions has ordered that two good l pdSl CdIldIltS De pItpdied lOl l him, a gray parrot and pair of bull 1nches These prove rather expensive, l put such people with special tastes are to. pay for them
 "One of the funniest customers I I nave ever had to deal with" said fa- nous restaurant proprietor to the wri- er, is a gentleman who is constantly | striving for novelty of some kind In his Timers, not so much in the strange character of the food as in the order md method of serving. Thus on more han one occasion he has taken my pecial dinner according to the meun, ut has, to my sorrow, insisted on re- 'ersing the order completely and ruin ng it, At these times he has com nenced with a cup of coffee. and then one on to an ice, sweets, teas, entries, . ssh, soup and oysters in this order. iastronomically, this is hideous; but ( e swsars he enjoys 1t much better I han the old fashioned way. As he is forth nearly seven hundred and fifty l oliars q year to me l cannot protest"
 And another dining novelty is to be lund in rival establishment which is atronized once week by stout old entleman who carries the principles of aking time over ones meals to its far hest limit. He turns up q six o'clock harp, leaving only when the lights are eing turned low at midnight; and he purses, spread evenly over the whole as, during the six hours. eaten five N eriod, with a forty minutes interval etween each. He pays double price. he whims of the epicure are beyond le understanding -CasselPs Saturday Ournal, N