Omaha daily bee., 1902-12-12
ROUND ABOUT NEW YORK.
RippIes on the Current of Life In the
ron

on the Current of Life In the
Metropolis.
A notable instance of the unprecedented
growth OF New York City is the demolition
of a modern steel frame structure to make
way for a larger one. The building is known
q. the Thorley. or Pabst. hotel, Broadway
and Forty-second street. II was one Of the
FIRST steel riveted buildings erected in the
city, stands nine stories high, and is only
four years old.
1--WE can go through the old style plain
brick buildings like so much cheese" said
one Of the contractors, quoted by the Trib-
une, "and we don't mind iron frames held
with bolt and nut, but as for these we can
neither unscrew nor break the nuts of, be-
cause there is no nut to get OF. These
bolts we're heated white hot, then put in
place and headed down. All we can do is
to saw of the head and then drive the bolt
back.
Yes, IL is pretty expensive. How much?
Let's see. Well, 1t will cost about $500
to take this building down. We could take
down one Of these old style bricks for
about one-fftb of that and save the bricks.
I'm this work, you see, everything will be
a total loss. These bricks are laid in ce-
ment, and these floors are laid on concrete.
Everything has to be chiselled apart; there
is nothing we can save.
Look there: isn't that a shame? But
what can de do?" and he pointed to the
ceiling and walls of the costly hotel bar
room, where the removal OF chandeliers and
electric wires had left great gaps in a
series Of big paintings on burlap done by
F. X. Marshall in 1899.
Each one of these was worth $780," he
commented; there are four Of them"
The building originally cost s225, 900 and
the interior decorative work about $50 1000.
It will cost the city OF New York %
cents per cubic yard for the removal Of
its snow during this winter. 1t is to be
done by contract and the street commits
sion expects to save $45 900 over what
was paid last year. Another advantage
is that the contractor will furnish his own
horses and wagons, thus leaving the city
force free to keep at it's regular duty of
gathering refuse and ashes. This will be
a great boon to the residential portions
which have suffered whenever the force
has been set to hauling snow.
General prosperity has had one effect
which has not hitherto been noted. 1t has
abolished the middle-weight overcoat. The
seeker for such a coat the other day, after
being told that his hunt was useless and
there was no such thing to be bought, was
treated to the following philosophical dis
cussion.
Ten years ago most people had to
economize and the easiest way to econo-
mize In a climate like this was to make
| one overcoat last through the winter. AT
that time we made a coat which was q
little too warm for February thaws and not
quite warm enough for billiards., but
averaged up pretty well at the years end.
That was a very popular garment for sew
eral years. But now things are different.
Everybody owns two coats now, a thick
one and a thin one and there isn't any
| particular demand for something between
that cannot be satisfied fairly we'll with the
heavier Of our fall and spring coats"
This Is very Illuminating, but in the
seekers judgment II lost some OF its force
/ when he found the supposedly obsolete
middIeweight coat still for sale in a shor
three doors farther down. However, this
place probably catered to the needs OF
those unfortunate few on whom, even IN
these times, prosperity has not smiled.
JUST as herman HILL Nv hoS "NNN 80
familiar with the delicatessen shop, the
italian is doing with his grocery, relates
the Evening Post. In the six colonies
which are established in New York each
has a full complement Of these establish
ments. The largest and best are in Null
berry Bend: next are those in Little Italy
on the Harlem east side, and in the settle
ment near Catharine Ferry in Brooklyn.
These shops are neat and interesting
Their stock is somewhat like that OF ar
American store, but full Of articles unta'
miliar to Yankee eyes. One OF the notice
able displays is in macaroni. or this gooulS
edible forty varieties are shown, ranging
from a bair-like vermicelli to huge, clumsy
chunks called cornarini. Tomatoes and
cheese are near. The former appears in 9
timed preparation of tomato paste. This
Is the vegetable, plain or spiced, boiled
down until 1t is a solid. The long cooking
brings ont the flavor, but increases INT
acidity. II is used for tomato sauce ant
SOUP. The favorites in cheese are Parma
and Gorgonzola. other varieties, ltallar
and French, are In stock, but do not com
pare with these in popularity.
Almonds and Lombardy chestnuts are al
WAYS in demand. Besides the sweet, bitter
and naper-shell almonds are paste and foui
| made from the hcIhCloB
rich cake known in English as marchpane
Dried chestnuts and chestnut meal arr
employed in thickening soups and making
purees and various kinds Of breads an
boiled puddings.
The sausage exhibit is worthy OF Ger
many. The Italian sausage Is usual!
harder and drier than German, and posi-
bly higher favored. The Oldest is tn
Bologna, in which the pepper corn an
garlic add zest to the meat. The ltaliai
salami comes second. and then follows
long series. all Of which are nutritious an
appetizing. Occasionally the famous Span
ish dainty, the Vich sausage, is offere
for sale.
In the better stores in Mulberry Ben
may be procured the delicate waters an
|, biscuits of Florence, Venice and. Milar
> which are the originals of the Vienna an