The daily morning journal and courier., 1905-10-18

very fond of d ur pies ana none more so. Inf coursa Iihan Mr. JillbigtOn.
 And that ptsasea us' oA course. 4oF We liked to have our coaFders satls- fled. but pret+1 soon the very superior oualtv o5 -tba pies turned out by our pastry oook e,ot us into trouble, the immediate aoe{at being our friend Mr. Jill. MT. JU tSok to calling for a sec- ond piece. '
 Now. vou understand. if ours had been ,,st ordI1ary pi;s, with only a limited demand coming for them, it wouldn't have TEnade any difference to us whatever if few scattering pie fends had occasiR Rnally called for an extra piece. but als We were situated, with the brand. of pie that We were turning out MT. Iillbigton's calling for an extra piece soon made all the difference in the wdsrld' For' you see' with what you mighk call the unusual normal demans made upon the Die section of the kitchen vas already run ming about to it's capacity: and if eve rybody should take to cAlling for extra pieces of pie, why, we'dN be up tree right away. And that'B just what happened.
 When the other regulafs saw MT. Ji!lbigton calling for an extra piece Of pie, and getting it, they callad for ex- tra pie and in two weeks time our pie department, that had bsen in 'a small way a source of pride to us, was put ting to us all manner of trouble, to hay nothing about a considerably added expanse; and then something had to be done about 1t, and got MT. Jill into my office to talk it over.
 Mice man, Jillbigton. nice man 'as you would want to meet, and a very level-headed man. too, generally speaking; woozy only on the subject oil pie. And I thought that with his gem eral fairmindedness all I'd have to do would he to mention the fix into which his demands had brought us to get him to cut cd his extra order, when we could get everybody else to do the same, and so we'd drop back to our regular comfortable gait.
 But, by gracious, he didn't see it in that light; didn't see why he shouldn't have extra pie. Wanted to know what I kept hotel for if it wasn't to please my guests; and why shouldn't be willing to put myself to some trouble, and all that sort of thing. And finally I had to tell him that it wasn't only the trouble and the general upsetted- ness that worried me, but the supply ing the nelarged demands that his calls had created was putting me also to an added expense that considerably more than consumed the prolt of his board; that instead of making any thing on him I was now the same as paying him to make me all this trou- ble! And thought that that was go- ing to be clinchsr; but
 'Heavens!N he says, why didn't you mention this to me before? Charge all the extra pieces to me, Say nothing. Give 'em the pi$, nd you take the credit, and I'll pay gladly. Charge all the extra pie to mel"
 And what could say in a case like that? Nothing. He was a man of very comfortable means and he meant just what he said
 And, so we put in another pastry range and got an assistant for the pas try cook, and made more pies and sup piled all demands and charged to MT. Jillbigton all extra pieces served, amounting in some weeks to as much as three hundred pieces. It took a lit- tie bookkeeping in the kitchen and the exercise of a little common sense in the dining room, to know exactly how many of the extra pieces ordered ought to be charged ito MT. Jill and to keep track of them, but that was compara- lively easy, and at the end of every week we would tack on to Mir. Jillbig- tons bill that item, for pie as per con- tract, so much, and he paid it, and paid it cheerfully.
 And in this way things ran along smoothly enough for about two months when suddenly one day the assistant pastry cook left.
 Then for day or two We were in deep trouble in the kitchen again over the pies, and the very next day our great pastry cook got black bordered letter; which, however, was not quite so mournful inside as it was out, for it told her of bequest of some sixty ouu CAouadHu olidfS Just leLt tO nef, and upon reading that letter she quit on the spot.
 But that, instead of increasing our troubles in reality, after we had once got settled down again, ended them, for our next pastry cook was not in the same class with the star The new cook made good pies, but not pies cal- culated to create any great ruror, and soon our pie demand settled down to normal again and our troubles were over. You don't often find such a pas- try cook as our great one, and have never in all my experience met just such another man as MT. Jillbigton."- New York Sun