Tazewell Republican. [volume] (Tazewell, Va.) 1892-1919, 1906-11-01
FAME! And FORTUNE
RESULT OF INTRODUCTION OF
OYSTER TO WASHINGTON.
From Humble Beginnings Harvey
Brothers Built Up Restaurant
in Capital Known to All
Good Livers.

The steamed oyster was the founda-
ton of the success of Harvey's res
taurant in the national capital. In
1856 the late Thomas M. Harvey and
his brother George W. Harvey, the
latter then only Is years of age, start
ed a small eating house in an old
blacksmith shop at the corner OF
Eleventh and streets. It was di-
rectly opposite the Carusi theate'
the then famous playhouse Of Wash
ington. They remodeled the old shop
and made it an inviting place for the
theater patrons. to whom they ca
tered.
In the center Of it was q huge iron
cauldron in which the oysters were
boiled, and about the sides were
booths where customers were served.
When the place was opened oysters
were not a popular dish in Washing
tonand little was known Of them in
the north. One or two boatloads from
down Chesapeake bay were sufficient
to meet the demands Of the trade. The
Harvey brothers made the oyster pop
ular. When the war broke out and
the capital was filed with troopers
from the north they introduced the
shellfish to the boys who had been
brought up on buckwheat cakes and
pork and beans. IT proved the making
of fortune.
During the war the Harveys sold
frequently 500 boatloads Of oysters
week and employed 300 men to shuck
and prepare them. Old residents tell
of seeing whole regiments of the boys
in blue lined up in front OF Harvey S
waiting for an opportunity to be
served with plate of oysters. So
popular did the oysters become that
suffers and purveyors to the army
purchased millions Of gallons of them
for the soldiers in camp.
Finally the Harveys began expert
menting with different methods Of
preparing them for their patrons and
after one process and another had
been tried hit upon the plan Of steam
ing them. Every soldier wanted to
get back to Washington for plate OF
steamed oysters. The fame Of the dish
reached the cabinet circle, and one
day, Mrs. Seward, the wife of the sec
rotary of state, called at the oyster
house and made arrangements to have
this new delicacy served at a dinner
at which President and Mrs. Lincoln
we're to be guests. The dinner was
served at Harvey's and steamed oys-
tiers formed the principal part OF the
menu. 1t was the presidents first in
PRODUCTION to the dish, and he exacted
a promise from his hosts not to tell
how many he ate. That dinner estab
lished a reputation for the steamed
oyster and 1t has never grown less.
The fame Of the place has not rest
ed upon the steamed oyster alone,
however. 1t has enjoyed reputation
for its canvasback ducks, diamond
back terrapin, Holsters and sea food
Of all kinds. For years Mr.. Harvey
has given the CUISINE his personal SUI
pervision, particularly when he was
to entertain distinguished guests who
were more frequently his patrons in
the old days than recently.
In the days before the war, some of
the cooks and walters we're slaves
The Harveys never owned slaves, but
they hired them from those who were
slave owners. Many Of these old
darkies remained with the establish
ment after their emancipation and
drew their own wages. A few years
ago there we're half dozen walters
and cooks who served at the place
during the civil war, and knew all the
peculiarities Of the appetites Of the
distinguished men Of that period. The
last of their legion is "Old Randolph"
who was retired three months ago on
a pension because of Ill health, after
having prepared oysters at Harveys
for 4s years. "Old Sam" is still in
the service behind the raw" counter
where he has stood for 40 years, and
boasts that he has opened more oys-
ters than any other man living, and
that despite his age he Is willing to
enter a contest with any man for
speed. Uncle Bill" has served the pat
rons Of the place for 80 years, and
John is a veteran Of more than 25
and takes pride in the fact that he
has served more distinguished men in
his time than any other waiter In the
country.