Richmond dispatch. [volume] (Richmond, Va.) 1884-1903, 1902-11-16
themselves upon it. The mystery was
solved.
1 alone knew the truth:
(TO be Continued.)
Quaint Groceries In Little Italy
{New York Commercially

tNeW I DIX Col0merClai.)
Many q fastidouS thrifty American
| housewife here in New York refuses In
] these days to buy olive oil OF her regular
| grocer, and even the more or less swell
! groceries have in consequence found their
| sales in that commodity gradually drop
+ ping off. The hard-to-suit housewives now
! go in large numbers to the little Italian
! grocery shops down town for their oil.
| They say it is better and vastly cheaper
/ than the bottled goods kept on American
! grocers shelves; and not a few of the
! Italian, Sicilian, and Greek fruit stands
now keep olive oil in tin cans and jugs
| and sell it to their customers by the pint.
! half pint. or quart always guaranteeing
! it to be fresh And the wine vinegars of
| Italy and Greece now find favor with hun
dreds of American consumers.
Just as German immigration has made
us familiar with the de!icatessen shop.
the Italian is doing with his grocery. In
the six colonies which are established in
New York each has full complement of
these establishments. The largest and
best are in Mulberry Bend; next are those
in Little Italy on the Harlem east side,
and in the settlement near Catharine
Ferry, in Brooklyn.
These shops are neat and interesting,
as described by the Evening Post recent
w. Their stock Is somewhat like that of
an American store. but full OF articles
| unfamiliar to Yankee eyes. One of the
noticeable displays in macaroni. OF this
goodly edible forty varieties are shown.
ranging from a hair-like vermisalli, to
| huge. clumsy chunks called cornarini
| Tomatoes and cheese are near. The for
mer appears IN tin preparation of to-
mato paste. This is the vegetable, plain
or spiced, boiled down until it is solid.
| The long cooking brings out the flavor.
| but increases the acidity. 1t is used for
! nd
| cheese are Parma and Gorgonzola. Other
! varieties Italian and French, are in stock,
but do not compare with these in popu-
! larity.
Almonds and Lombardy chestnuts are
| always in demand. Besides the sweet,
| bitter, and papershel1 almonds, are paste
| and flour made from the kernels. and at
times the rich cake known in English as
| marcf-pane Dried cheStnutS and chest
| nut meal are employed in thickeninS
| soups and making purees and various
kinds of breads and boiled buildings
| The sausage exhibit is worthy of Ger
| many The Italian sausage is usually
| harder and drier than the German. and
| possibly higher favored. The Oldest Is
| the Bologna, in which the peppercorn and
i garlic add zest to the meat. The italian
salami comes second and then follows
a Iorg series all of which are nutritious
and appetizing. Occasionally the famous
| Spanish dainty, the Flch sausage, is OIL
| fered for sale.
| In the better stores in Mulberry Bend
! NAV be procured the delicate waters and
! biscuits of Florence, Vienna, and Milan,
which are the originals of the Vienna
| and Champagne waters. so largely used
| in American society. In the main they are
| swecter than the latter and a trifie fuller
! favored. Noticeable are the graceful
baskets in which wine. oil. and vinegar
|, IF no ms
| type az the Chiapti flask, and differ
+! chiefly in the style in which they are or
namented by straw wrapping foil, label,
| and 1asselIed cords