Richmond dispatch. [volume] (Richmond, Va.) 1884-1903, 1902-10-12
correspondence OF the Dispatch; Copy

paris. but j End that Paris is ieeo1.'''
herself, She has tie greatest ara oss,
markets OF tho world, and me iaos- "a
.na Goods sold in them arc .sasee i!
Trancc. The country about PARIS IS o'ss
vas, garden. which produces as ''i.-N
to the acre perhaps as any othes 'a4'sA ~
Tho world. Some Of the farms res'H 40
as high as $3.50 per acre. and ]. - -.
mated that there are 1000 acres sA 80
.i,a at,out the city which not cs.i5 saI'.
.,,. por,e with enough vegetables, nnl
r-rnssh a large amount for eS'eft ~
r.nnson. The same product!re:ess ea.lsts
4, .he farms 1t is only n bac !eais h,'aa
I,rancc has 10 import V;acat az" ~
scientists claim that within ;Hcshst - -
nae she will not only be RAISING 81 i'e.
own food. bat will export mere i'a''
i,oo0.boo tons of whoa. per a..,.. .-s1c
WORLDS BIGGEST MAN, D
p,+ L.. mo give YOU come idca 0. what
.,,n French, eat: We shall find out pE
taking a walk through the Haiiss Se!'
solo. These are thc chief markets Oh
paris. and they are by far toe nlsSese
markets of the world. CcTent Safaei,'
London. docs not cover nan 20 ,.i".'
cronrd and the markets Of Berlin, wen
800 New York arc small in compare
20, And still these arc not inc oitS
,a-,.ots Of Paris There are smaller
nnes scattered here and there over eie
r,ty, each Of which has its own TRACE.
The Ha,les Centralcs are right IN inc
hear, Of Paris. They are len l,i'iu1es
walk from the Opera House. nor lar ifo.i'
No Seine and within about stone
,,,.,,,. ~ The Louvre They consist OF
70, proat payiiions made CO iron ana
,1ass each large enough foS an cEfosi-
,;o,, ,,,,i1d;nc. They cover. al! told, more
.han TWENTY-FIVE acres. and nave aoou.
three thousand different stats. ABOUT
,hc-7. during the day, 5000 -iaI Wax
ons are 10 be seen. and at !cc "i''i,
.a,e auctions more than sl0G.C9o worth
IF Goods are daily sold. The daily sales
~ broad. wine. and meat at retali ano
,,.holesalo are more than S6n.oo. ana
,b, sales ,,er annum are considerably
over 500, 600 600. The vegetables ana fruits
,,robahlv cost rs much moro. 50 that al
Toast 81 600 600 a day is taken IN on TINS
spot
which is one Of the finest Buildings OF
the world. cost ss.co0,ooo: ou~ nauonai
Capitol cost sl2,ooo,ooo. and the State.
war. and Navy Departments about the
..n,n sum These markets are mere
shells. but they are so large that theS
have cost s1o.anoooo, or almost as much
rs any one of our greatest national btlid-
Inrs The Halles belong to the Paris
rent for their places in them.
WHAT PARIS EATS.
have before me the amount OF 1000
which Paris daily consumes. 1t IS enor-
nous. the annual average per head pc
Ing sg pounds of bread. 1S3 quarts OF
wine ISL pound of meat. and 3 POUNDS
NJ fish. or for the whole city se4.oooooo
mounds OF bread. 45s. 600 quarts Of wine.
53s. ooo.o 900 pounds of meat, and $1,000 600
pounds of fish
And with all this is there no opening
for our American products? Not at pres
pnt. and not until we have a better reel
procity treaty with France. The truth
IS this republic puts q tariff on every
thing that comes into it. and 1t protects
itself quite as well the United States.
France goes on the principle, you tickle
me and I'll tickle you, and il You don't.
won't"
So far Uncle Sam has not tickled the
fair French maiden, and "a result she
buys onlys what she cannot raise from
other countries. taking from US CITY Wlen
she is in straits ard cannot be supplied
elsewhere In 1890 she imported about
$50 900 600 of foodstuTs, znd CT this only
FLO COO 900 worth came from the United
States.
There is an impression in our country
that vast amount of American wine IS
shipped TO France and tEer sent back
again under French labels. This. Alr-
Edward Green. secretary of the Amerl-
can Chamber of Commerce here. tells me
IS a mistake. The French raise enough
wire to give every man. woman. and child
In the country a half bottle of wine twice
q day and leave some for export. II
American wine came here it would have
TO nay fair duty, and the importation
would be reported in the customs re-
ports. This is not SO. and my eonclu-
~ too, Iy1l-
ported
WALK THROUGH THE MARKETS.
But let lis begin our walk through the
markets. 1t is early morning and the
wholesale auctions arc now taking place
There are ten acres of buildings where
thousands are buying and selling. The
auctions begin at daybreak and last until
o'clock, meat, vegetables, and fish of
ell kinds being sold In lots to the high
psf bidders. We see porters carrying all
sorts of things in and out of the doors.
Some have hats, as big around as q,
paraso. on their heads and above these
crates of fowls, rabbits. and sucking
pigs. Others are carrying dressed hogs
Or the sides Of beef on their shoulders.
Some wear panniers with baskets Of veg
ttables. All are pushing this way and
That and we are iostled as we make our
way through. Here we are ia the fowl
auction hall where chickens. ducks. and
rabbits are sold by the crate. There are
thousands of partri6ges. pheasants and
game Of all sorts. About each auctioneer
stands a crowd of men dressed like
French peasants. and Of women in white
raps. black shawls and short black skirts.
Rll bidding vociferously for the various
lots. The autioneers knock down the
goods rapidly. 1T takes half a minute to
1ell crate OF sucking pigs, and less
ltill for selling chickens or ducks.
MILLIONS OF EGGS.
Butter and CESS are sold in the same
market. The eggs are sold by the thou
sand. They are racked III great hcxcs
which are stacked on the loor Each
box had 1000 or moro, and. all told, they
contain millions upon millions of eggs
stoop at one of the stands and ask
what the eggs arc worth. anil am told
they sell wholesale for so pc, thousand
or for two cents apiece. and that the
seller gets a commission Of three per
cent for his trouble The French know
how to use eggs perhaps better than any
other people. They cook them in all sorts
of ways and from them make delicious
dishes which are hardly known in Ameri-
ca. As result the egg consumption of
Paris is enormous. and they come here
from all parts Of France. They are us.
hally fresh. have yet to get a bad one
at any OF the hotels. and their reputa tion
SIS what that OF every egg should be like
that OF Caesars wife-above suspicion.
IT Is the same with the butter 1t is
made without salt, and must, therefore.
3,n -~pn ~