The Washington herald. [volume] (Washington, D.C.) 1906-1939, 1910-07-17
By CHARLOTTE NJ. CONGER.


high cost OF living which is not game
but a condition and a topic OF converse
ton that is discussed from rosy dawn
until dewy eve by very class Of society.
II is talked over at the breakfast table,
before Breakfast by the early risers; one
hears Il debated In the street cars, In the
lunch rooms and cafes, in the shops. at
the clubs, between the acts at the thea
term fact all other subjects fail. the
high cost of living is brought out and
groans go up in all directions.
Prices. ancient and modern, are quoted.
comparisons are made between the cost
of things to-day and twenty years back.
and there are cries and lamentations
from the men and women who pay the
bills because things have gone up So"
But has living really increased as much
as 1t is said TO have increased? Are
things so much higher to-day than they
were twenty years ago. or have our
tastes azx standards changed since the
telephone. the telegraph. and rapid tran
sit by sea and land brought US so much
closer TO Europe than formerly. so much
closer that we have adopted the highest
standards Of living at the most extrava-
CANT courts in the world?
Away from Simple Life.
As a matter of fact. what contented
US a quarter OF century ago does not
satisfy US to-day. and every day as II
goes by carries us further and further
from the simple life of our fathers. For
in the early days OF the republic the
rank and file of the people did live sim
pie lives. It was only the rich planters
and slave holders OF the South who at
tempted any magnihcence. The wealthy
ship owners and merchants Of the North
were ever content with the simplicity OF
their Puritan forebears.
But we have come a long way from
Puritan standards and are now setting
a pace Of extravaganza and luxury that
puts the whole world aghast. In the old
days a Washington family was cOnsid-
cred rich who kept a couple of carriages
with horses TO meet their needs. four OF
five servants for the house. gave a weekly
dinner, one or two evening receptions
during the season. and If there were
daughters III the house a ball OF a couple
of dances
The mistress at the head Of such an
establishment would buy a few Paris
gowns for herself and her daughters. but
the other clothes would be made by some
dressmaller in town or in the house even
They would go to the Springs" for the
summer and TO New York once or twice
a year to attend the grand opera,
Servants and Servants.
Nowadays a family in the same sta
ton must have automobiles, riding and
carriage horses. a chef and his assist
ants, butleS and a second man, one or
two parlor maids. a chamber maid, as
many lady's maids as there are women
in the family and these latter must "go
over every summer 10 buy their winter
costumes. It is poor person, indeed,
who does not have a country as well as
a town house and Ofttentimes a yacht.
so II is clear to see that the demands Of
to-day are many times as great as those
Of former days.
II was once the style for madame TO so
herself to market in her own carriage.
which she quilted al the door and thread
ed her way IN and out of the stalls fol-
lowed by her coachman or fOOtman car
rying big basket on his arm in which
was stored the results Of her careful
bargaining She looked at the gills OF
the fish, poked the meats with her dainty
fingers, hefted the fowls, explored the
heads of lettuce, tasted the butter and
smelled the cheese. She knew exactly
what her family and her guest were
served and there were in consequence few
cases OF ptomaine poisoning. She d.
rected. too. the black cook in her kitchen
how to prepare the food and not in-
frequently rolled UP her OWL sleeves to
make a savory sauce or beat up caEN
No Longer GO Marketing.
1t was a poor housekeeper, indeed, who
allowed her servants TO market for her,
but my lady of to-day has no time for
such domestic duties. It is riding In the
raOrning. golf later in the day. and bridge
ar all hours. to say nothing of the strict
~ social demands upon her in this rush.
ing and strenuous age. So the family
marketing is delegated to the steward
chef. or butler. and this butler. having no
thought for economy, pays any price that
a
some commission from the trades people,
which tempts him to buy in wasteful
quantities, for the more he buys. the more
commissions he gets and paterfamiiias
at his counting house and mater at her
bridge have neither of them time to scan
the bills, but they take time to do a
quantity of grumbling when the bills
come in and declare that the cost OF liv-
ing has doubled since they first went to
housekeeping
Yet beef steak is the same price to-day
that it was in 1850. so are chops and the
Other finer cuts Of meats. it is only the
poorer cuts that haEe advanced In price.
but it takes twice as many servants to
cook and serve the steak as it took
twenty-five years ago. Instead of old
Aunt Mary and her seullery maid, we
have Monsieur Francois and his two as
sistants. or three if the pastry is made
IN the house, and there is much enter
tanning.
Each Has His Place.
Tho dignihed black butler who formerly
served the table. kept his glass and sill
yer clean, had time to wash the windows
when entertaining was dull and would
shed his buffers coat for the footman's
livery and mount the box beside the
eoachman OF an afternoon. is replaced
by a pompous looking Britisher who
condescends to direct the work OF his
two underiings. The faithful maid who
cleaned the house from garnet TO cellar
and never thought of complaining. is
seen no more and at least three maids
are required to do her work. Wallets and
lady's maids are a part OF the menage
and then there must be servants TO wait
on the servants.