New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1914-09-13

bookkccpcr salesman collector and delivery
wagon. Last wear he imported 10000 barrcl- o.
beer OF which Gl.OOO Pilscncr
Barney Stoll. manager Of the kalscr-Hoi. 1T
39th st. and Broadway, says he doesn't believe We
will import beer 20 this country for two years
The German brcwclies haven't. he says, been run
ming for a month. and now the supply in this
country is exhausted He is hopeful that the do
nestle brands OF liquors and foods will ultl-
matoly be discovered to be as gOod-well. almos;
a good and that business will net suffer
When it comes to food. Nh Stol remarked
that we would all become accustomed soon %
domestic goods. That is. if We have been ia he
habit Of calling for and getting Wcstphalian ham
in our sandwiches. VIC will not make scene
under the circumstances, when the waiter IN
forms us he has taken the liberty of substituting
Virginia ham, there not being any WestphalrAn
ham on the premises since shortly after the DC
cuuation of Liccc by the Kaisers army.
Swiss cheese is good, in the minds of many,
and few pretend to affection Cor Linburgcr
cheese The absence Of these and sister ,hce cs
must and will Re accepted philosophical. says
Mr. Stoll. American cheese is not bad all
Of it, Al least. it is better than dun dun bu
lets
Simplic will cult. The frills that iIrita:Sd
Sam Blythe when he was charged 40 GEMS D;
New York hotel for eight prunes will -ul's Ge.
They must The imported article; cannot be I'M
ported; everybody will realize that fact. lima
beans will be sold lima beans. and chalse.. or
accordingly not as "Haricots de Lima nou. e.d,
81 10"
He recommends the two-dsh dinner. He pro-
poses the formation OF a two-dish league for the
purpose Of popularzing dinners consisting Of two
perfect dishes as d great improvement upon Ia
ners including 50 many courses that enjoying oi
delicious food is lost to the mere business o.
eating.
Hotclkeepers and chefs who have sat Al he
feet Of the great EscofieI. the King Of Cooks,
do not approve Of the two-dish dinner for New
York They all condemn L as an impossible
idea
The whole argument against two-dish dinner
was stated most tersely by the chef at one Of the
oldest and most famous restaurants in town:
THE expense Of maintaining restaurants and
hotels makes it impossible to serve two-course
dinners. The propretors must offer dinners
which will cost, let say, from S. to $40 II
they provided two-course dinners they would
charge only 81 50, and where would they be
them"
The may change the point OF view even Of
a hotelkeeper and a chef The chef may retain
the tiny goatee, but if the people take to going
cents what will the chef do, with sauce la patrie
at IS cents, though he design it himself? BE
admitted as one of the Forty French Immortal,
for the rare qualities possessed by the sauc,?
The sauce may nave AROMA and be harmonious
but if the people bull rice pudding what then?
Notwithstanding the claims of the Prohibitions
lists that the sweep of the prohibition "wave"
covers completely nine ates-Georgia, KlnSas.
Maine. Mississippi, North Carolina, North Da-
kota, Oklahoma. Tennessee and West Virginia,
the figures show that the regret will be only
little less than unanimous the threatened
diminution and dilution OF the great America
cocktail.
The per capita consumption of alcoholic liquors
in the United States is going up. The consum2-
ton in 1850 was l.OS gallons; it rose to Gi& IN
1860. to 10 in 1870, to 1905 in 1850, TO l5j5 in
1890. to T7,76 in 1900 to Piss in 1910, and IN
1912 Il was 2l9S gallons. increasing TO 22.G6 gal
Ions in the fiscal year ended June 80 1913. : The