The Paducah evening sun. [volume] (Paducah, Ky.) 1906-1929, 1906-06-29
'KENTUCKY'S OWN
is FAMOUS BURGOO
OF Welch Origin But Flavor
Mnch Improved.
Has Figured On Many Historic
Occasions and Is Most
Toothsome.
GIGANTIC KETTLES ARE USED

LUIS FAMOUS soup, KNOWN now as
an especially Kentucky brew, was
originally a Welsh product intro
duced into Virginia with the colon
lists. and coming to Kentucky with
the Vlrginians who followed In the
wake OF the early pioneers. The
Welsh soup. however, was a rather
watery, gruel-like stun, not at all
pleasing to the American palate, and
II was only in our state that 1t ar
rived at its present rich consistency
and delicious flavor by the added
variety and quantity of the ingre-
dents. And although II may sound
simple to the uninitiated, brewing
the burgoo in the vast quantities that
1t is made is quite nice art which
not every one IL capable Of doing
successfully; II is a tedious, laborl-
Gus task. for to begin with, the enor-
nous masses of food must be pre-
pared, and once they are In the pot
requires constant stirring to prevent
burning. Then. take in to consider
alton that the soup must boil from
eight to ten hours after everything
is in. 1t will be readily seen that the
Office of brewer is not soft snap.
In Kentucky. Monsieur Jaubert Is
the expert of expert burgoo makers.
and is known far and wide as the
"Burgoo Man" title OF which he Is
very proud. Jaubert has been max
ing burgoo ever since he was a small
boy. and to him is due the honor OF
bringing it to its present state of
perfection. for as he naively re-
marked: 81 kept on improving the
mixture until I got what tasted good
to me. and found It was generally
relished by the people at large, so
have let the recipe alone"
These huge kettles. by the way.
are something OF a curiosity, one
having a capacity for 700 gallons OF
soup. while the other can contain
500, which makes it possible to brew
1000 gallons OF the burgoo at one
time. Great interest also attaches
to them for the part they have played
in so many noted state events, such
as religious encampments. plcnics,
barbecues and political meetings.
where many a statesman has been
successfully launched into the politi-
cal arena and many another saw his
hopes scattered to the winds. They
have figured at nearly all such inn
mense gatherings Of the people dur
Ing state campaigns and at the big
Bluegrass farm and stock sales. and
particularly at the autumnal sales Of
blooded horses. where II would be
impossible to handle and feed the
crowd in any other way. One spe-
cial occasion of which Mr.. Jaubert is
extremely proud Is when he gave the
largest barbecue in the world. This
was during the national encampment
OF the Grand Army of the Republic.
held IN Louisville In 1895, when he
prepared to serve 100000 people
Fifteen thousand gallons OF burgooI
were made. and to this alarming
soup brew there was the additional
task Of barbecuing some forty-five
beeves. SS3 sheep and 24i pigs. all
done to that delicious turn which can
only be accomplished in open-air
trenches and where the cooks are ex-
pert in the handling and roasting of
large bulks of meat.
The style of serving the burgoo is
on the most hospitable scale. for
when II is done II is poured from
the kettles into clean tubs. and each
person, armed with a tin cup and
spoon proceeds to help himself,
drinking as much as he likes. with
never a one to say him nay. At the
country sales II Is not only the folks
who attend who are supplied with 1t.
but the neighbors from far and wide
send for buckets OF II to be taken
home as II considered a treat to
drink Jaubert's Kentucky burgoo.
N. G.. &.