The Ely miner. [volume] (Ely, Minn.) 1895-1986, 1911-07-07
llqMo n0z0x1.E'NEsI ram. 20

[FTY miles north Of New York
City stands the great military
n academy Of the United States,
West Point. If it had been de-
manded by its founders that an
exquisitely beautiful and peaceful loca-
ton should be secured for this, moth
ing more perfect could have been OBJ
tanned than the remarkable promon-
tory on which this training school
for warriors has been placed. The
scenery on every side is charming.
Glorious indeed are the glimpses which
one gains here of the Hudson'A wind
Ing shores, to which history poetry
and legend give undying interest Blue
In the sun, fecked with light shadows
from the passing clouds, or &cark and
wrathful meath storm. thiR river is
constant source of pleasure md fas-
cination. Paths of ideal bea4F Wind
about these hillsides, sun-sheltered
by the trees and rendered cool and
fragrant by the breezes from the NOV
ing stream Old Rhenish castles, it ID
true, do not remind us here of feudal
times, but history has left some traces
even on these banks which stir the
heart of an American patriot. During
the war Of the revolution West Point
was one Of our most important mill
tary posts, from which our troops
were sent out to their various battle
fields. But it is the preparation of
the cadets food that this article has
to deal.
The process of preparation Of food
for a large number of people is al
ways interesting, but especially 30
when It is prepared under military
discipline and almost entirely by cleo
tr1city, a. is the case at the military
academy.
The kitchen at West Point IL al.
ways scrupulously clean, and is In
spected with even more care than the
other departments Of the academy.
for the officers in charge know full
well that the proper kind of food
cooked carefully plays no small part
in the mental and physical training of
young mon. "A place for everything
and everything In its place" Is the
motto of West Points chef, and those
who work under his direction must
follow the same rule or be discharged.
Military discipline is everywhere in
evidence, and there is none Of that
hustle and searching for things at the
last minute when meals are to be
served so often found at our institu.
tons. Every man has his duties and
he must perform them at a certain
time without interfering with the work
of anyone else. Almost everything is
prepared by electricity, but man must
be present to touch the lever at the
proper moment. Meals are served
promptly and do not vary fve minutes
during the entire year. The cadets
study by schedule, and the chef plays
his part when he has the meals ON the
minute
The preparation of the food for the
mess Is one of West Points most in.
teresting features and has been com.
mented On most favorably by army
officers from all parts Of the world
Lord Kitchener during his recent visit
spoke in the most complimentary
terms Of the men in charge of the
mess after he had made q thorough
inspection of the mysteries Of the cleo.
trio kitchen. Several Japanese Off
cials have been likewise interested,
as was Prince Tsai Toa, the uncle of
the Chinese emperor, who recently
came to this country to study army
methods.
All the bread used at West Point
is baked by electricity and mixed by
the samh power. The whole baking
from st&1t to finish is completed with.
out tho hands Of the baker touching II
at all sxceps to push the pans into
the open. The great wooden bowl in
which the dough il mixed has several
tunnels AadinS to it-one comes from
the -four department, another from the
yeast, and still another contains
water. BY touching a lever the fun.
mel IL made to open and a. much OF
each Of tho ingredients as is required
goes into the mixer. Another lever
sets the machine in motion and the
dough IL mixed. The loaves are then
CuI W Su0 pdkAS pOW0I AuO 1dll lTOuu
the cutting machine into the baking
pan in regular order. The cutter may
be set Tor any size and is frequently
used for rolls, thousand Of which
are baked each day, together with
more than one hundred loaves of
bread. Once a week fifty cinnamon
cakes are made-these, too, by cleo
tricity. All the eggs used in cooking
are beaten by electricity and one hun
dred eggs are soon brought to the
regulation lightness without the least
labor to the cook, who merely presses
a button starting the eggbeater, and
then goes OF to attend to something
else. The housewife who labors an
hour to bring eggs to the proper light
ness for sponge cake can more readily
appreciate the labor-saving qualities of
the electric eggbeater than anyone
else. 1t is no uncommon thing for
q hundred eggs to be beaten in this
manner, for egg custard is one Of the
favorite deserts Of the cadets. The
electric potato peeler is the greatest
labor-saving device in the kitchen and
Is tho invention of an army officer.
Ahout Eve barrels Of potatoes are