The Montgomery advertiser., 1906-03-04

tnlS vegetable IS rom CaI1fornla- UTS- ent ssaa demand opened new heids 1S and oranges. a Ferher1y p17' those from caii. all. fornia and Florida were the fayorites most luscious samples of this fruit sold here, come from the. irrigated lands reclaimed from the. desert ter too, has been responsible for the pro- auction of native pineapples, grown in. Florida and native figs, the product
 There Is an interesting little story behind the fact that generally the American table Is being supplied by na- tive products; that not. only every ne- ually becoming indigenous; and that where as once when thing was out of season It was out of the market. today particularly in New York; purses. are so fat, practically every thing Is in season all the year round. Largely responsible for this remark are the great hotels. that have sprung up in the city within the last ten or fifteen years. The same enterprise cafe, which has done so much to turn New York from desert spot into a
 oasis in the summer time, and that has produced the celebrated dining rooms, like the Indian room and the Orange rife in the new Hotel Astor. has also to large extent been responsible for the the almost perpetual presence in the the old days changed from season to season
 people is more and more toward hotel life, there Is hardly any limit to the resources at the command of the not think of having at their command at home more than a fraction of the delicacies that an up-to-date hotel offers to it's patrons every day in the
 How the hotel steward does his mar keting may be seen by accompanying the steward of the Hotel Astor on rGaess is shcw sa bs ess tSs fact fs p he often spends $1.O00 in a single trip. He Is down town at four o'clock every daybreaR I task he m has I Skinned Hfu the ae markets of their choicest offerings. The hotel steward of the present time s He nisf member hs of sn os skilIed ;S profession and of Judgment that Is both quick and sound; and his power of close call eulation Sd must nus be developed to the nth and how much to buy. Above all. he must know the markets we'll He must possess profound knowledge of world % over % ana, at SGI the same rng tlmge 'he he must keep in close touch with the tastes of the epicureans to whom his nOlc1 ne must never nGklcCL obtaining things for which the guests are especially likely tc call, and he must never either overstock his lar Ssse Ssr or of allow bs H It o Asr SSS he n In the the shrewdest and most experienced of marketers who knows the ways of knows the, tastes, of the hotel guests and who; though he may spend small fortune in few hours, wastes not v;a even a nickel. He Is paid q handsome marketing, for his knowledge of the ins and outs of the wonderful New York markets and for his ability to hotel among the connoisseurs.
 In the course of a few, hours this may su,fs shooSs and buy S35O rel upon barrel and crate upon crate all to afford the guests of the hotel an aboundance and variety of deserts even on royal fables. He "O' spends reGds ordering, say. 10000 oysters. e60 hundred. Once g month or two he wagon load. 1900 or I,5o0 pounds of Tsese are kept at R the me Rotei ih0iGesf 9stii wanted Then comes visit to Washington Market the center of the world uI1,n of ribs rip and Ioins where. after squabs and quail. grouse and geese, the Astor expert takes his choice of such rarities as Rouen ducks and Boerse chickens--special offerings from over the sea intended to satisfy the appetites of those who had they lived in the days of ancient Rome, would have looked in vain for these things except in the house of Lucul- Jus.
 the markets that the ordinary visitor "Astor box" which Is one. of the big beef stores. Tn this box 2,500 pounds of beef are kept at all times at a cer- tain tempe erature. The meat Is stored when freshly killed and there in the box 1t remains until 1t is tenderness time to the hotel refrigerator there to- be cut up as occasion demands to fur nish savory dishes that will be served in cafe, grill room or dining room
 Add to these items a hundred dollars worth of hams and other smoked meats, the 300 dozen of eggs required every, day at the hotel, the 500 quarts 5000 pounds of coffee and 200 pounds Of tea bought once a month, not to mention spires and condiments of all descriptions. and the ease with which the Astor steward spends a thousand dollars In a morning is apparent.
 ., Whoever would see the markets of New York at their best, when the stock is full and fresh should accom- pany some one like this we'll known steward, who goes his rounds before the big city has rubbed the sleep out of It's eyes and, before the cream is arrives to make it's purchases there Is nothing In sight but the 'leavings."
 
 Abe" Hunmel, the New York lav1,