The Van Buren press., 1901-11-09
BUFFALO BILLS CHEF
High-Priced French Cook w.
Found Himself In the Wronr
Company with Cowboys.

Some years ago, when Col. Cod,
started on tour Of the Rocky NOM.
tains as the host of number Of fo,.
eign military officers, having been
feted by them in their clubs and
homes, he was anxious to cater 10
their every taste and comfort Will.
in camp life on this side of the great
pond, relates the Detroit Free Press
His orders were to spare no ex,
pense, and among the "luxuriesn
taken along was a French chef with
record and price. He was secured
from the Brown Palace hotel in Den,
YER, Louis Pierre Gascirgue was nj,
name; but for the long trail, and thu
generous price paid to him, "so
plunks a week." a cowboy said IN.
chef consented to be called Gas" TO,
short.
He had the selection of the canned
goods to be carried along, and turtle
soup, of the very best, NJ. Gas or.
dered, and it took an extra wagon IA
hold them. The chef was radiant in
snow-white suit and cap, and pre-.
sented the appearance the first night
in camp of ghost, and was regarded
with superstitious suspicion by the
cowboys and others of that ilk.
"Gas" set in to show the wild west.
erners thing or two in the culinary
art by his first camp dinner. He had
patent cooking stove, the wide
world for a kitchen with heaven for
roof, while china, fine linen and
wines were right at hand. Six O'Clock
was the dinner hour that first night
at the base of the San Francisco
mountains, and Gas was in raptures
over his dinner. Buffalo Bill, the
host, looked serious, the guests more
80. Such dinner they could get in
any club in a city, but they did not
say so, If they did keep up devil Of
thinking. 1t was not what Col.
Cody liked, but it was what he
thought he ought to have for his dis.
tinguished guests. The latter stood
it for two days and then went on q
strike.
81 say, Cody" ventured Sir st. John
Midway, major Of the Grenadier
Guards, "do you call this wild west
ern camp fare and cooking? You see,
we are all half dead with dyspepsia
now, and thought we would get some
good, wholesome food on this thou.
sand-mile trip in the saddle with
you"
The others joined in the chorus 10
the same effect, while monsieur the
chef, looked as solemn as country
parsons horse. As for Col. Cody, he
beamed with delight, said that Rocky
mountain trails and table d'hote din.
ners didn't mix well, and Gas was at
once given leave to go along, as he
couldn't be sent back, as an orna.
ment, useless acquisition, and two
scouts were installed as cooks. And
with the chef, the canned goods,
china, fine linen and the stove were
sealed up In the wagon, and tin plates
and cups were brought forth.
And such cooking as these scouts
did could not be improved upon, while
Col. Cody showed that he was first.
class cook himself He could throw
napjack from frying pan into the
air IS feet, turn IL over and have II
come down on the other side, never
once making a miss and falling into
the fire. The guests tried TO learn
this trick, but IL was found too ex.
pensive, as they never missed the fire,
but always the frying pan. NJ Louis
Pierre Gascirgue could not be pre-.
vailed upon to taste any of the from.
tier cooking, but stuck to his soups
and plum puddngs, while he looked
as though he had buried his best
friend. He sought excitement in rid.
ing a broncho, and was thrown daily.
He took to wagon and was upset.
after which he walked, dropped be-
hind, and was scared nearly TO death
by the Indians. One day he stood
looking up disconsolately at the sun
and said in funeral tone; dat sun
do shine for all persun, but II do not
just seem TO shine for me-"
When the long trail ended at Salt
Lake City the French chef was the
only one OF the party who had indi.
gestion, and he drowned his sorrows
by getting glorlously drunk, hence
was happy for the time being, But
Col. Cody braced him up and returned
him TO Denver, having paid well for
n luxury" not to be taken on
Rocky mountain trail. %