The Birmingham age-herald., 1906-06-19
THE HISTORY OF BuReoo.
Welsh Dish and Makes Southern Dem-
 ocratic Majorities.

From the New York Sun
 It will be a matter of special interest to southerners. however much 1t may wound their pride, to learn that the boss barbecuer of all the south and the man who made burgoo famous was originally a New Yorker. Gus Joubert is his name, and Lexington. Ky. his present home.
 He has been the south's campaign bar becuer for years. His feats in gastrono- my are matters of history in several states and it is his boast that he has made more democratic votes in the south than any other living man.
 My burgoo gets 'em when everything else fails" said he to Governor Folk of Missouri recently.
 The power of Guss southern stew as vote getter has been tested In other parts of the country. man from Mas sachusetts carried the recipe back home with him from Kentucky when Russell was running for governor on the demo- cratic ticket back in the early nineties, and that year the republican Bay State succumbed to the savory onslaught.
 It was at a barbecue in 1866 that Gus put before the south his improved, nine teeth century burgoo That was the first time, too, according to Guss autoplo- graphic notes, that a barbecue and burgoo were combined, and now dem ocrats who expect to be elected in Ken lucky never think of having one without the other.
 That notable occasion in 1866 was when George H. Pendleton went over into Ken lucky from Ohio to make a speech In favor of Col Jim Beck's candidacy for Congress. Beck won.
 Burgoo is a Welsh dish, at least Gus says it is. Away back before Dan Boone blazed his way into Kentucky, the Welsh barons, Gus has discovered, used to reed the stew to their retainers.
 cupful of Gus's burgoo. for it is served in tin cups. Is equal to a good New York table dhote dinner. On the top you get the broth.' It Is a keen appe- tiger and serves both as a cocktail and soup.
 Down under the broth one finds glorious mixture of meats and vegetables The mixture of beef and the chicken with the tomatoes, onions and corn cling ing to it Is brought out of the cup by gathering it around the dip of the spoon just as one would a stringy Welsh rab- bit-that is, if he were eating rabbit with a spoon.
 The burgoo Is cooked in kettles of diff ferent sizes. It takes from eight to ten hours over the fire to cook 200 gallon kettle of the stew.
 Into a kettle of that size Gus puts 15O pounds of choice beef, three dozen chick ems. five cases of tomatoes, five cases or corn and four bushels of potatoes. The bone is left in the beef shank, and the chickens are not cut up.
 The whole mixture is allowed to COOK to pieces over steady wood fire, with a man standing by patiently stirring 1t with a large hickory ladle The stew is highly seasoned. but Gus doesn't tell how he does that. If he did. the republicans might get wise. The burgoo fis filling. After two cups you want more1 but cant get it down.
 Since that Jim Beck blowout in 1866 Gus has been running the combination bar becue-burgoos for the democratic party in Kentucky and other southern states regularly occasionally taking on an out side engagement For instance. he had charge of the immense G. A. R. barbecue in Louisville in 1895.
 At that barbecue he fed 10000 persons. Over the barbecue pit he cooked forty five beeves. 3S3 sheep and 24l shoats. and made besides 15O00 gallons of burgoo. That was Gus's biggest job and 1t Is said too. to have been. the biggest bar becue ever held.
 When Goebel was running for governor of Kentucky Gus had charge of another big barbecue In Louisville. Sixty thou- sand persons were fed on that occasion In 1903 he prepared a barbecue for 25.- GOO Elks In Cincinnati. and last year he was called up to Madison, Wis. When asked by the Madison folks whether he could roast an OK whole Gus replied: "Yes. or an elephant. if you want it. It is.> as matter of fact. he says. easier to roast a big critter whole than 1t is in bits. The only knack about 1t is In keeping the fire at an even tempera- ture Very few persons know how to do that