The Duluth rip-saw. [volume] (Duluth, Minn.) 1917-19??, 1918-06-01

When it came to eating and
drinking, Duluthians were famous
trenchermen in the good old days
Of real estate and iron booms.
Money was plentiful, food and
drink were abundant and stom-
achs had not shrivelled and
shrunken from effects Of panics,
famine, war and high cost of liv-
ing.
In the summer of 1892, Simon
Clark and John Christie attend
ed the national convention of the
Order Of Scottish Clans, at New
Haven, Conn. AS a result of
Laird Christie's powers of per-
suasion, that gr-r-r-and mon, ST.
mon Clar-r-r-k, was elected Royal
Chief and the convention for 1893
secured for Duluth.
When the Royal Chief returned
to Duluth, great attention was
given him as the result of honors
secured for himself and his home
city. A big banquet was the cul-
mination of enthusiasm and sat-
isfaction felt by the citizens. That
banquet was given in honor of
Mr.. Clark at the old Hotel St.
Louis, Friday, July 9, 1892.
There were SIS guests present.
j. K. Shaw acted as POSTMASTER.
At his right hand sat the guest
of honor, Simon Clark, and, at
his left hand, sat DR.. G. G. Salter,
chief eulogist, who responded to
the toast, "Our Guest - Good
DR.. Salter spoke in a very happy
vein. He told how the Greeks
even took down the walls of a
city to let in a returning hero
but that they had nothing on Du-
luthians when they started out
to honor Simon Clark.
Mr. Clark responded with that
famous smile and an amplitude of
appreciative words. Ralph Nc
Kenzie spoke on "The Press. -
Robert F. Fitzgerald, then with
the Duluth Boot & Shoe Com
pany, spoke in behalf of the job
bers. "The City" was a subject
handled by Col. A. G. Weiss, then
a budding publisher with politi-
cal victories yet to win. j. B.
Cotton, of course, responded to
that favorite toast, "The Ladies. "
Frank Burke, Jr., Paddy Doran
and Fred Reynolds formed trio
to cheer the valiant trenchermen
with song. They made a great
hit with "The Larboard Watch. "
But, twenty-six years later, the
outstanding feature of that ban
quet is the banquet, itself. The
supply and variety of drinkables
and eatables throw the guest of
honor, the speakers and the ban
queters into the background. In
these days of war bread, sugar
less coffee, meatless days, vacant
chairs and lean purses, what
those banqueters had to eat and
drink seems almost incredible.
In proof Of these comments,
note the inventory, viz:
MENU.
Consomme Imperial
Green Sea Turtle au Quine1le
Mixed Pickles Olives Picked Pears
ChOW-chow Celery en- Bunch
Chateau Yquem 1874
Planked White Fish a la Maitre d'Hotel
Potatoes au Gratin
Old AmOntilladO
Roast Saddle of Venison, Currant Jelly
Breast of Pheasant, Iarded Bread Sauce
New Green Peas
Prairie Chicken, Stuffed with Chestnuts
Chateau POntet Canet
Broiled Quail on Toast au Cressen
Yellow Leg Jack Snipe, Cranberry Jam
Golden Plover, Saute aux Champignons
Punch a la Romano
MumM's Extra Dry
Chicken Salad Shrimp Mayonaise
Chambertin
Assorted Cake
Champagne Jelly Neapolitan Cream
Water Crackers Fromage
Cafe Noir Cigars
That certainly was no meatless
day. Then look at the stimulat-
ing drinks. Five kinds of wine to
say nothing of Scotch high-balls
that undoubtedly were absorbed
before the guests actually seated
themselves at the banquet board.
1t took that company three
hours to eat and drink their way
through that list of hunger rene
dies. It's no wonder that, even
unto this day, Simon Clark las a
plump, we'll fed, well nourished
appearance.
AS was fitting, the guests gave