Omaha daily bee., 1908-10-11
BosToWs BAKED BEAN BILL
Puts UD Ten Million n Year for
Millions of Quarts of the FRv-
vorite Deltcacy.

There was a noticeable scarcity Of beans
in Boston recently, due TO the feet that
last years crop had become pretty we'll
exhausted, while the new crop was late in
arriving from the west. The wholesale
price went up over 81 a bushel. therby
greatly lowering the margin OF profit on a
l0-cent plate OF this favorite dish.
But there lie no danger OF a famine. as
a plentiful supply Is assured for the com-
ing year.
Beans will be much cheaper. too. which
lie cheering news for Boston.
In that section OF the market district
where tho raw beans of m consti-
tute a large and important staple of trade,
wholesale dealers in them say that the
new crop. while not large enough to be
classed as an actual record breaker. Is a
good sized one. far ahead OF that OF 1907,
which was very small.
Boston draws the supply OF raw mate
rial for its baked bean output very largely
from New York, Michigan and California,
30 that this seasons bounteous harvest in
those three states means much to Boston,
the great bean metropolis of the world,
where the consumption Of beans is the
largest on earth. running away up into the
millions of quarts annually, with thirty
five quarts as the estimated quantity eaten
every year by each OF the men, women
and children making up the nearly $50, 900
population.
Five hundred thousand bushels OF beans
are received and consumed in Boston each
year. That is equal to 1900! 900 quarts.
But these figures are for the raw, un-
cooked beans. The actual consumption is
really double that, or 100000 quarts of
baked beans; for a quart of beans put into
the oven in it's pot will swell to such an
extent during the process of baking that
one quart will actually make two quarts
In bulk.
Taking the sale Of beans by the whole
sale dealers, the prices paid for them by
people who bake beans in their own homes,
the money put out by the bakeries and the
big bean packing establishments that sup
ply hotels and restaurants, and the price
laid down for q plate OF them by those
who indulge their ~appetites in this frugal
fare In patronizing the purveyors OF baked
bears at eating houses, and It is figured
out that the yearly baked bean bill OF Bos-
ton is closely to $1O,OOO.oOO. That seems like
a pretty large sum-, but It is considered &
modest estimate Of the amount OF money
tina the Hub spends on baked beans every
year.
I'll Ni0 !" Nnt CITY urn OUT
baked beans every day as part OF their
regular business. and in addition there are
three or four establishments devoted ex-
cluslveiy to the business Of baking beans,
and on these very many hotels, restaur-
ants and quick lunch places depend for
their supply. One or two Of these estab-
lishments put out 5000 quarts a week.
The jewellers in Little Italy In the North
End and the Jewish population Of the
West End take as largely and as kindly
to baked beans as ever did a native son
Of New England. and they are large con-
sumers of this staple Boston article of
diet. In fact, baked beans possess a charm
for all nationalities who come to the home
of them and get a taste Of the genuine
product. No matter from what country
of the earth a man may hail, when he
plants himself in Boston he soon becomes
a loyal devotee of the bean pot. That is
why the demand for baked beans is con-
stantly on the increase here and instead
of $40. 100000 Boston viii ere long be spend
ing so. o 900 a year for beans.
The preparation and baking of the beans
Is an interesting operation. In those es-
Establishments where beans only are baked
it is done on a huge scale. There are
great kettles that hold two or three bushels
~ NoA'o I'M INV NlAtbG NACg u put u
soak and parboil. Then the pots. varying
In size from one quart to two gallons. are
ranged around on tables and filled from
the big kettles for, the ovens.
The ovens in which the beans are baked
are huge brick affairs, glowing red with
heat. The capacity OF some Of them is
enormous, holding fully 1900 quarts each
Filled with the loaded pots they present
a sight we'll worth beholding. There floats
out, when the oven doors are open, ar
odor so delicious that beside 1t the famed
odor OF Araby the Blest would seem like
a cheap 10-cent perfume.
At the regular baked bean establishment
the beans are baked over night, removed
from the ovens early In the morning anc
then loaded into wagons for delivery tc
hotels, restaurants and lunch rooms il
time for breakfast.
Saturday is the great day for beans al
the bake shops. The demand Is the
largest then, the beans being wanted 70.
both Saturday evening supper and Sunday
morning breakfast. although Wednesday
is also a big bean day, when large quaint
ties are called Globe.