Albuquerque evening citizen. [volume] (Albuquerque, N.M.) 1905-1907, 1905-11-17
B0STON'S SUPREMACY IN
BAKING AND EATING BEANS
From the Utah State Journal.

From time i%mmemorial; from the days when George
Washington planted his guns on Dorchester heights and
served notice on the relocated minions of King George
that it was time for them to make a quick movement
toward Halifax, Boston has eaten beans. The consump-
ton of beans in that city has been more per capita than
in any city in the world. The learned professor in his
dressing gown devoured beans for breakfast; the child
in didies was weaned on beans; the little girls and boys;
the old men and their ancient wives; the young man and
his sweetheart, all, all, ate beans.
The Boston Herald is authority for the following sta
tistics relative to the consumption of beans in the Athens
of America: 'Bostonians spend annually for beans,
~SS,247S4O. They consume in quarts, 10,997,l20, and in
pounds, 2~l,994,240, or thirty-seven quarts to each individ-
ual, or 1S pounds. There are in the city two concerns
whose sole business is the baking of beans. One Of
these companies uses 1000 quarts each week and the
other 10000. The most remarkable feature of this re
The demand steadily increases, there having been 1900
more barrels of beans sold in Boston in 1904 than in
1903"
Boston is the home of the baked bean. 1t was there
the art was discovered. Centuries OF experience in cook.
ing beans has made Boston perfect, In Boston the beans
are cooked as they should be cooked, and while the New
England and the middle states have initiated her. TO
Boston belongs the credit for first knowing how TO cook
beans, just as much as to Eli Whitney belongs the credit
ior the cotton gin and Fulton the steamboat Let us
nci Try 10 roo Boston of her glory in this respect; let us
AXE 11 our hats to Boston-and her beans.
in Denver beans are cooked in a pan, with a hunk
OF -bacOn-smoky old bacon. Or, perhaps, they come
from a can, smothered with tomato ketchup made down
IN Nebraska, or perhaps canned in Denver, because Den
yer cans beans. In Denver the cook serves beans either
UNDERGONE or else too well done, in that they are allowed
to sit in the oven until they are dry and tasteless and the
bacon is crisped. Don't say they do not; the writer
lived IN Denver once and ate Denver beans, This is an
actual experience that Is being related, in so far as Den
yer and Boston heaps are concerned
But in Boston, an, in Boston, Beans are gently
parboiled until a proper chemical condition Is reached;
then they are lovingly transmitted to an earthen jar and
pressed down just right. over the TOP Of those beans Is
p aced some nice old sugar cane molasses; none Of your
cuustalk "syrups,' the quantity varying according to
the size of rne jar Then inserted in the jar Is a piece
of picked pork, f%reshened TO a degree where its salt
ness just appeals. after which the Jar is placed in an
oven, first being sealed so that none of the beany aroma
can escape. 1t is watched as tenderly as a mother
watches her @drst-born when afflicted with the measles.
II is watched as carefully as a young man watches his
lady love dancing with his rival at a public ball. At the
proper time it is taken from the oven and then-with
New England corn bead, made in the form of a raised
loaf, the Bostonian eats his beans and dreams of tho
delights Of the other shore.