Los Angeles herald., 1906-03-25
rE OST wonderful of all the markets
N in the world are those of the

HH OST Wonder1ul OIL dill the MAJ NS'0
wv in the world are those of the
~ metropolis. Those who Vlslt
New York rarely go to see them. That
is a great mistake. Nowhere else is to
he seen such a bewildering variety.
such a complete assortment, not only
of native products, but also of delica-
cies culled from gardens in the four
corners of the world and fished out OF
the seven seas.
Here are veritable ranges of noun
tains of smoked and fresh killed meat
products of nearby pastures and the
distant prairies, of the lowlands of the
south and of the game farms of France.
Here are parsley from Bermuda, green
peppers found in Java, turtles from the
tropical isles of the Caribbean, nuts
gathered in the Orient, salad greens
raised in California, leeks garnered III
the metropolitan annex known as Long
Island, lemons plucked in Sicllian
groves. Florida pineapples. grapefruit
lust in from Jamaica, clusters OF prime
grapes nourished in the hothouses OF
England and Belgium, lettuce from
greenhouses near Boston and artl-
chokes from the plantations of Algerian
Moors.
sold by the ton-whitefish, blueftsh,
moonfish, red snapper. halibut, smelt.
haddock in short, every edible 1nhab-
itant of ocean and river, brook and
lake There are rafting heaps of live
crabs and Holsters, near tanks where
imported sole are swimming about;
while monster green turtles, weighing
from 100 to 400 pounds each, snort and
groan as if they knew that within the
next twenty-four hours some of them
would be in the soup.
This natural history exposition, as II
might be called-this most remarkable
of the worlds markets-is typical of
the changes that have come over the
metropolis in the last ten or fifteen
years. In former days people were
content for the most part to take things
as they came along, season by season;
but nowadays there is no waiting for
seasons. The big hotels and the fash
ionable restaurants that accommodate
not only New Workers but the throngs
of visitors always surging up and down
the city have created a constant de-
mand for almost every known article
of food: and hence this marvelously
complete and abundant supply. 1t is
no exaggeration to say that nearly
every dish known to the civilized world
is served on New York tables. The re-
suit is that the markets of New York
markets of the world.
Hardly anything is "out of season"
in the metropolis. Milkfed Spring
lambs are supplied to the new Hotel
Astor in midwnter from hothouses in
New Jersey. In the days when the
apple crop of the east was sufficient
for local needs the best apples were
grown in orchards in western New
York; but today, as the result of an
increasing demand. the apple supply is
transported from orchards scattered
up and down the whole length of the
continent and of all the apples thus
collected those from Oregon are the
best 1t is the same with celery
Years ago New York celery was famous
for it's Incompatible flavor and crisp
ness. Now. however, the best specimen
of this vegetable comes from Califor-
MIA Urgent demand opened new fields
and awarded new prizes. So it is with
oranges. Those from California are
the favorites in the New York market
Popular demand too, has been respon-
sible for the production of native pine
apples and native figs.
There is an interesting little stor!
behind the fact that gradually thu