The Birmingham age-herald., 1905-11-12
several millions than the cost of bat

several millions than the cost of bat tleship.
 Subtracting the cost of the beans to the nurveyors of them to the public from the total amount received by these men would leave the profit of A,94S, 7O4, but Of course these figures only hold good on the supposition that all beans are baked and sold by the restaurants. No estimate can be made of the number of beans bought and baked by people at their homes nor of those used for other pur- poses but the result above given is suf- ficiently startling to prove that Boston is entitled to it's reputation of being the city of beans.
 The figures of the receipts of Boston in their cost per bushel and also the cost of beans when served to the consumer, are as nearly correct as can be had. And further combinations relative to cost and consumption may be figured out according to individual caprice of him who reads.
 Almost every one Is familiar with the way that beans are baked. but the sight of their preparation by the companies who make this work speciality is inter esting.
 The work naturally is done in the base ment. The establishments which are fitted with the most improved methods, have a large porcelain kettle built over a furnace standing in one corner of the CtildT. III lnlS luBe LILLE lliV DtdHS dit soaked during the day and at night par boiled. Early in the second morning the pots in which they are to be baked, which vary in size from those holding 12 quarts to very small ones which hold only q single quart, are arranged around on floor and tables. Into them the beans are poured from large dippers.
 Then the baker, who has some art and knack of his own of seasoning, which gives to his beans a distinctive flavor, goes about from pot to pot and puts in this secret mixture. And there Is as much mystery and secrecy made over this part of the performance as there is in making of chemical combinations for beers and ales. By this mixture the baker wins his reputation, and this reputation earns his Livelihood Good bakers are in great de- mand. for it Is a different matter to mix molaSses, spices and whatnot for 800 or 900 quarts of beans than to season only a small pot which is to be eaten in fam fly where, perchance, even if the flavor Is not good, no mention will be made of the fact, for fear of hurting the feelings of the mother sister, wife or sweetheart. For no one ever lved-that Is, no house. keeper-who wouldn't improve the very first opportunity offered to tell the baker what funny taste" his beans had.
 Kept Secret.
 So this mixture of seasoning has real 1y become an art, and for business reas- ons must be kept secret.
 Once this precious and all-important part of the baking has been put in, an under helper goes about sticking in pieces of salt pork, allotted at the proportion of one pound to each gallon of beans.
 Several hours are consumed in getting the beans into the pots and making them ready for the ovens, and while this is being done the head baker is giving care full attention to his oven.
 From time immemorial 1t has been the law that the beans must be baked in brick ovens if their richness and flavor are to be best brought out. On the same side of the cellar with the parboling ket- tie is built the great oven. And it is really enormous, for 1t must hold any where from 800 to 2OO0 quarts of beans.
 The work Is so arranged that all the pots are ready for baking about 12 o'clock noon. Then as quickly as possible they are put Into the oven, and, once in, they are allowed to remain until o'clock the following morning, when the work of taking them out Is begun. As fast one pot is taken out 1t is sent upon an eleva- tor to the floor above, and from there loaded into the great two-horse wagons. which distribute the beans to the res taurants.
 The demand for beans In the bakeshops is greater on Saturday than on any other day of the week. although on Wednesday the bakers prepare more than on the in- tervening days.
 Beans Known to AncIents.
 Though of course there are no beans like Boston beans, their delicacy was known even to the ancient Egyptians h. deed 1t is difficult to tell just when beans first came to be staple food, for mem tion was made of them even as far back as the ninth century B. C.. but to the Egyptians beans were misfortune. Though the lower class ate them and rel ished them glad indeed to have anything to eat, to the highest orders they were forbidden by the priests as unclean.
 Curiously. the Greeks considered the bean as the symbol of carnal passions, and both Aristotle and Pythagoras for bade their disciples to eat them; yet the Romans looked upon beans as sacred plants, and in their festival of the Lemu- ria accorded to them the prominent part.
 This festival was held on the 9th 11th and 18th of May, and after the master of the family had washed his hands three times, he threw black beans over his head nine times, speaking these words:
 Begone, you evil geni of the house: I redeem myself and family by these beans.' This invocation was supposed to render harmless the Lemures who might be evilly disposed
 By many the bean Is considered a DOW erful brain stimulant. Balzac once told Iheophile Gautier that if he desired to hand his name down to posterity as an. author he should bury himself absolutely for two or three years; that he should go to bed at sunset and rise at midnieht. and work hard till morning; that he should spend the whole day in revising. amending. extending. pruning, perfecting and polishing his nights work, and cor recting proofs or taking notes. or In other necessary stury; and. finally that he should drink nothing but water and eat only soaked beans
 
 Smart.
 From the Detroit Free Press.