Deseret evening news. [volume] (Great Salt Lake City [Utah]) 1867-1920, 1902-10-11

en- II properly cooked. Those marbles
are snnils, which the French esteem es-
peclallv delicious. They sell for cents
n pint. The large white snails In the
boxes cost more. They are the best OF
their Kind and are worth more than
terrapin or porterhOuse steak
See. there is a Frenchman buying
some now He picks up couple and
looks them carefully over and then or
ders hundred. The woman scoops
the crawling, Shiny things out in her
hand and counts them. She wraps them
in paper and her customer takes them
and goes away smiling,
THE SNAIL FARMS OF FRANCE,
Paris eats almost two million pounds
OF these snalls every year, paying "
or 81 q thousand for them. They are
found In the southern vine growing AIS
trict, ana especially about Marseilles.
In some places there are small farms
or parks where the little things are bred
and fed for the market. They are prop
aeated In the months OF August, Sep
TENDER and October az which time they
are fed with cabbages and clover. IL
Is said that a wagon load Of cabbages
given after the rains is enough 20 fur
nish one meal for 100000 snalg. The cu-
tiyated snals are kept I'm the houses
during the winter They are then fat
tened and shipped off TO Paris for sale
In the summer. There Is one small
farmer In the department Of the Jura
who raises 100000 20 1000 600 snails
every year.
nj toll hot
pounds Of snails are shipped every year
from Paris 90 the United States Such
snails bring about So per thousand at
Wholesale They are usually shipped
alive in November and December and
must be- carefully handled in order 70
stand the voyage without injury. ! I'M
derst0nd that some snails come from
Switzerland "a Paris and that SWii ger
land is one OF the great suail markets Of
the world II has its snail exporters
and ranil farmers who know just when
10 gather the snails how 90 handle
their eggs and how to feed them so that
thew win have the luscious fatness so
greatly desired by the French. SO far
| / have not eaten snalls myself end am,
therefore, unable to describe the taste.
THE PARIS MOUSE TRAP.
Paris has been described as a gigantic
mouse trap with three doors labeled. re-
! spectively hotel cafe, restaurant. The
| city has about 10000 hotels: there are
| restaurants In every block; and you
| can lind cafes az almost every step. Al
| almost any restaurant you are sure Of
! good cooking You can eat well any
whore and at any price There are
scores Of places whore the meals cost
as high as In the better restaurants OF
! New York, and hundreds where YOU
can get a very fair dinner for 10 cert'
or If you would have wine for 10 cents
additional | have had good dinners
with wines for % cents. and there IL a
r9sieurant whore ! lunch occasionally
al this price which gives me what
would cost three times as much In the
United States.
There IS one stock company which
does an enormous business in supplying
cheap and good food for Parislans. II
was founded by butcher who has his
! butcher shops SIN In different parts Of
the city, This company has. ! venture.
! 100 or more restaurants where you can
! always be sure Of good service and
good food, You pay for what you eat
and nay for everything, but the prices
are low.
a DINNER FOR THREE FRANCS.
Take, for instance, a lunch which |
had today at one Of these establish
ments. Upon entering the boOkkeepel
at the door gave me "a ship of paper
! on which was TO be recorded the charg-
es for the food ! ordered ! took this
with me TO the table and handed # tc
| the waitress, a sweet -faca French
woman, who looked like a sister OF
charity IN her white cap and black
gown. | was next handed a bill Of fare.
The variety upon 1t was as large as
that OF the menu Of one OF the best
OF New Yorks restaurants. the price OF
each dish being marked IN plain figures
! At the top was a charge OF ccnts for
| the napkin and Of cents Tor bread
aud below this the soups. l ordered a
boullon with bread in 1t for five cents
] and followed with some sole delicious