The Democratic advocate., 1909-04-23
BANQUET AT MAIN-COURT.
Proprietor Glendmeyer Invites Inspec.
tiOn of His New Hotel.

proprietor Glen0meyer invites AnSpoc.
tiOn of His New Hotel.
Ever since the present proprietor
remodeled and refurnfsned the Main
/ Court Hotel it has been his intention
to have house warming" at which
citizens of Westminster might inspect
the improvements that had been made
and also Judge the capacty and quality
of the culinary and dining depart
ments. For one reason and another
he was not able to put this idea into
practice until Saturday evening last,
when a number of representative
citizens were invited to partake of his
hospitality.
The guests assembled in the lobby
OF the hotel, and after some moments
spent in discussing the tariff, woman
suffrage and other light topics, were
| invited to the dining room, where
| they seated themselves on either side
of the long table, at the head of which
was Benz. F.. Grouse, who was to act
in the capacity of toast-master. The
table did not groan under the weight
of good things, because the good
things were not on it. If they had
been, all at one time, a groan would
have been inadequate; nothing
short of prolonged howl would
have properly expressed its feelings.
/ The following excellent menu was
served
Caviar and Anchovy on Toast
Stewed Terrapin Madeira Spring Chicken
Green Peas Drowned Potatoes
Smithield Ham and Lettuce
Asparagus Vinaigrette
Roquefort Cheese Bent's Crackers
Demi tasse.
Those who went successfully
through the different courses were
the host, F. L. H. Glendmeyer, Benz.
F.. Grouse, John H. Cunningham, John
M. Roberts, Charles E. Fink, E. Oliver
Grimes, Vincent N. Power, ST., j.
Smith Reifsllider, Joseph L. Franklin,
C. Gloyd Lynch, VIM. B. Thomas,
Charles E. Stewart, E. o. Weant,
James Trayer, John Carmichael, Guy
Smith, Joseph Stewart, w. L. Sea-
brook, of the Sentinel, and a represent
ative of the Advocate.
After the tempting dishes had all
been disposed of, and the cigars had
been handed around, the trouble
/ began = trouble for the toast
master and more trouble for those
who were called on to respond. The
part of toast-master is not an easy
one to fill under, the best conditions
but ordinarily he has 10 or Is minutes
between speeches in which to think
of something pleasant or unpleasant
to say about the next speaker. On
this occasion, however, most OF those
called on asked Eleave to print" and
this kept Mr. Grouse on his feet most
of the time. Under these trying cir
cumstances, he performed his duties
admirably, although he must have
felt relieved when he had made the
rounds of the table and "the last
armed foe had expired"-or perspired
) But if Mr.. Grouse had his troubles
what of those to whom public speech
is a nightmare, an earthquake, an en-
counter with Carrie Nation, and every
thing else that is horrible to think of
1t is said that the most ridiculous mo-
ment in a mans life is when he pro-
poses marriage, but, take our word
for it, this is far from correct. At nc
period in a mans life does he look
and feel more like a blooming idiot
than when he struggles to his feet
says 'Mr Toastmaster," founders
through a few words of apology fol-
his existence on earth, grOpeS blindly
for his chair, drops into it, and won
ders why the fool-killer does not come
forward and put him out of his misery
1t is all right for those who are i'm
mune to stage-fright, but for those
who are not it is Sherman's definition
of war, and then some. HencefOrth
at all banQuets and social stunts where
the after-dinner speech is necessary
adjunct, it's a previous engagement
for yours truly. Once is enough. Let
the shoemaker stick to his last.
Messrs. Grouse, Thomas Carmichael
Seabrook, Fink, Cunningham, Charles
Stewart, Weant, Grimes and TrayeT
spoke at some length, praised Mr..
Glendmeyer for the enterprise he had
shown and the work he had accom-
pIished and complimented him upon
the modern and up-to-date appearance
of the hotel in the papering, lighting,
furnishings and diningroom service.
Others spoke more briefly to the same
effect, praising the excellent menu,
thanking the proprietor for his hos
pitality, and predicting the successful
outcome of his venture.
Mr.. Glendmeyer responded, thank
ing those who had honored him with
their presence and expressing his
deep appreciation of the many kind
words uttered.
After a rising vote of thanks to the
toast-master for the able manner in
which he had performed his arduous
duties, the banquet came to an end at
11.30.
The palatable dishes comprising the
menu were prepared under the direc-
ton of Charles Buescher chef of the
hotel, who has had much experience
in this line in New York, Chicago,
Washington and Baltimore.
The diningroom was in charge OF
Algernon Bundy, head waiter, assisted
/ by Frank Edwards.