{"1": {"fulltext": "", "height": "3844", "width": "2452", "jp2-path": "practicalhotelst01tell_0001.jp2"}, "2": {"fulltext": "Ronk Tgg\\nCQFmiGtfr DEPOsrr.", "height": "3667", "width": "2320", "jp2-path": "practicalhotelst01tell_0002.jp2"}, "3": {"fulltext": "", "height": "3656", "width": "2298", "jp2-path": "practicalhotelst01tell_0003.jp2"}, "4": {"fulltext": "", "height": "3667", "width": "2320", "jp2-path": "practicalhotelst01tell_0004.jp2"}, "5": {"fulltext": "s\\nXhe Practical f^otel Steward\\nBy JOHN TELLMAN.\\nPublished by\\nTHE HOTEL MONTHLY\\n325 Dearborn St.,\\nCHICAGO.", "height": "3656", "width": "2298", "jp2-path": "practicalhotelst01tell_0005.jp2"}, "6": {"fulltext": "^IFOtJJ.\\nO -i O\\nBy\\nl_ibp\u00c2\u00abry of Coo-- i\u00c2\u00abs\\nTwo Copies Rect to\\nJUL 16 1900\\nSECOND COPY.\\nORDER DiV StOS.\\nJUL 25 1900", "height": "3667", "width": "2320", "jp2-path": "practicalhotelst01tell_0006.jp2"}, "7": {"fulltext": "P\\n\u00e2\u0080\u00a2HI\\nIDEAL KITCHEN.\\nm\\nP/\\\\N V^f^SHER^\\nI\\nf\\nJo-\\njbmpanying plan iMustrates a kitchen lo\\ndetached building and supposed to be\\ni given a first consideration in t e build-\\nhotei.\\ned above the basement, or on th\u00c2\u00ab second\\nas nothing but the ceiling and roof above\\n/faciiitating arrangements for ample ven-\\nla the structure bein^ away from the main\\nkitchen fun es will penetrate the hotel.\\njior is finished in enameled tile or brick.\\n4d floor. There are no partition walls.ex-\\nHone back of the range which is of brick.\\nkrtitions seperatingthe different depart-\\nist of a sheet iron Iwse three feet high\\nnted with wire screen. Ihereisiio wood\\nen except the table tops and the liuin;\\nt sinks and ice boxes, which makes it an\\nto keep til e room clear of roaches and\\nrniin\\n\u00c2\u00bbrd can stand in anyone place in the kit-\\nt what is going on ererywhere in tlie room,\\ning only one entrance and exit for em-\\nleans of an iron stairway tive feet wide,\\nsy for anyone to come and go from the\\noticed\\ns kitchen (or in the basement) \u00c2\u00bbre the\\ng rooms, the storerooms and the waiters\\nms.\\nn and light are by means of windows a\\net from the floor on the sides, and by\\nloors or hatches in the ceiling, permitting\\n\u00c2\u00bbf heat and smoke through the ventilators\\n!a hip roof. I would have the kitchen\\nopaque glass and guarded with wire\\nifange is a large cap or hood to carry off\\ni smell, arising from the cooking, through\\nwarmer I would have not over four feet\\nhigh by two and a half feet wide, and\\nong, the two fronts of steel rolling blinds.\\nt 9i/ i1 opened there is no obstruction of view\\nr^/^ U it will be noticed, are arranged against\\n\u00c2\u00bbe sinks for two departments being to-\\n_to require as little plumbing as possible\\n-Served from the cold meat room.\\n/feck is located conveniently under the\\nIt is built in partitions to hold three\\n[itanding on the edce.\\nKEY TO DIAGR.AM\\nsteamers g Cake and toast range\\nto Pudding warmer\\n1 1 StairwaV low er floor\\n13 Egg boiler\\nclosets 13 Roll warmer\\n14 Salad service\\ni^ugh 15 Silver cleaning room\\nilers and steamers\\nS PA C I this plan will show to anyone exper\\n:hen work, that there is plenty of room\\n^.f y T^-rT f ^erything handy, so to speak, and\\n^fTS can make their round and secure\\n/Vl /4 i\\\\l confusion or hindrance.\\nred or more people can be served from\\nIpthes\\nizfhute", "height": "3656", "width": "2298", "jp2-path": "practicalhotelst01tell_0007.jp2"}, "8": {"fulltext": "P/\\\\N WASHERS\\nY 1^^^^^\\nVEGETABLE\\nROON\\\\\\n-2\\nKITCHC/V DINlt^Q ROOM\\ntCB B0)(\\n1 DD;\\nRANQE\\nZ\\nBAIN\\njMARfE\\nto\\nCD\\ncr\\n27/5// HE/\\\\r\u00c2\u00a3:.H\\nComhinti\\nICL Boy.\\nJ\\nDIS H TfKBLE\\nfpTsTP\\n\\\\w/\\\\sH//rc\\n3 J\\nz\\nTHAY f^ACK ONOtn ro^Ti/V^ TA0I.S\\nPAsiRy moM\\nc\\nGLASS\\nPANTRY\\n5 3 \\\\f\\\\ ^^r^\\nOPSJV SPACE SEP-\\ny ^TTry\\ny\\nAr//va THE K I TC H /\\\\f\\n/\\\\AMN DINING ROOM\\nJ ^^y^.^ y/ /y\\nZZZZZZ\\nAN IDEAL KITCHEN.\\nDesigned by John Telliiian for The Practical Hotel Steward.\\nThe accompanying plan illustrates a kitchen lo\\ncated in a detached building and supposed to be\\ndesigned and given a first consideration in the build-\\ning of a new hotel.\\nIt is located above the basement, or on tlie second\\nfloor, and has nothing but the ceiling and roof above\\nit, thereby facilitating arrangements for ample ven-\\ntilation; and the structure being away from the main\\nbuilding, no kitchen fumes will penetrate tlie hotel.\\nThe interior is finished in enameled tile or brick,\\nand has tiled floor. There are no partition walls. ex-\\ncepting the one back of the range, which is of brick.\\nAll other partitions seperating the diff erent depart-\\nments consist of a sheet iron base three feet high\\nand surmounted with wire screen. I here isiio wood\\nin the kitchen except the table tops and the lining\\nof the large sinks and ice boxes, which makes it an\\neasy matter to keep the room clear of roaches and\\nall other vermin.\\nThe steward can stand in anyone place in the kit-\\nchen and see what is going on everywhere in the room.\\nThere being only one entrance and exit for em-\\nployes, by means of an iron stairway five feet wide,\\nit is not easy for anyone to come and go from the\\nkitchen unnoticed.\\nBelow the kitchen (or in the basement) Ire the\\nhelp s dining rooms, the storerooms and the waiters\\ndressing rooms.\\nVentilation and light are by means of windows a-\\nbout four feet from the floor on the sides, and by\\nlarge drop doors or hatclies in the ceiling, permitting\\nthe escape of heat and smoke through the ventilators\\nat the top of a hip roof. I would have the kitchen\\nwindows of opaque glass and guarded with wire\\nnetting.\\nOver the range is a large cap or hood to carry off\\nthe smoke or smell, arising from the cooking, through\\nthe chimney.\\nThe plate warmer I would have not over four feet\\neight inches high, by two and a half feet wide, and\\ntwenty feet Tong, the two fronts of steel rolling blinds,\\nso that when opened there is no obstruction of view\\noverhead.\\nThe sinks, it will be noticed, are arranged against\\npartitions, the sinks for two departments being to-\\ngether so as to require as little plumbing as possible.\\nSalads are served from the cold meat room.\\nThe tray rack is located conveniently under the\\nsorting table. It is built in partitions to hold three\\ntrays each, standing on the edge.\\nKEY TO DIAGRAM.\\n1 Vegetable steamers 9 Cake and toast range\\n2 Tables 10 Pudding warmer\\n3 Sinks II Stairway to lower floor\\n4 Ice boxes 12 Egg boiler\\n5 Cooks clothes closets 13 Roll warmer\\n6 Garbage chute 14 Salad service\\n7 Baker s trough 15 Silver cleaning room\\n8 Pastry boilers and steamers\\nA glance at this plan will show to anyone exper-\\nienced in kitchen work, that there is plenty of room\\nfor the workers, everything handy, so to speak, and\\nthat the wtf ters can itialce tlieir round and secure\\ntheir orders without confusion or hindrance.\\nFive hundred or more people can be served from\\nthis kitchen.", "height": "3075", "width": "4650", "jp2-path": "practicalhotelst01tell_0008.jp2"}, "9": {"fulltext": "IDEAL KITCHEN BASEMENT.\\niK Kianed by John TMllman. for The Practlc*! Uol\u00c2\u00abl SMwMd\\nThe accompanying design presents the basement\\nplan of the ideal kitchen (illustrated on preceding\\npage) and belongs to the steward s or working de-\\npartment, of the hotel.\\nTiie floors arc all of concrete or cement; the par-\\ntitions of brick and tile, excepting the help s kitchen.\\nwhich is partitioned with sheet iron and wire.\\nThe waiters dressing room is arranged with fifty\\nckers in which they can hang their clothes. A\\nith. niljoiniiig the toilet, opens into this room and\\nIS for their exclusive use.\\nThe helps hall (separate men s and Rii is dcpu t-\\nmcnts) islaiRP enough to act uniniod.ite sixty men\\nand thirty live girls at one seating in the two rooms.\\nIn the entrance way, at the point whei c the w.ii( li\\nman is located, all tho help of both the back lul\\nfront part of ihc house enter and leave thron: i i\\nturnstile governed by the watclunan. and ar sub\\njtct to his scrutiny. No one can come or go wiilioui\\nexhibiting an employe s pass\\nThe receiving door opens into the store room an l\\nis under the control of the steward and receivm\\nihe beam of the wagon scale is controlled m ilic\\nreceiving room.\\nThe receiving room is partioncd off with glass, af-\\nfording a view of the store room.\\nThe ice plant is large enough for all cooling pur-\\nposes in kitchen, pantry and storage, and inalus\\nrnough ice for all other purposes. Ihe dri.ikniK\\nwater for the dining room and guests in their room:*\\nIS congealed in the bottles from which it is served,\\ninstead of \\\\Ue old style pitcher service with broken\\nice and water.\\nTlie ice cieam plant is also located in this depart\\nment.\\nThe fuel for the kitchen is brought by the kitchen\\nfireman through a passageway behind the watch\\n\u00e2\u0096\u00a0nan s stand, the door of which is controlled by ll..\\nnatchman.", "height": "3011", "width": "4337", "jp2-path": "practicalhotelst01tell_0009.jp2"}, "10": {"fulltext": "FLOOR.\\n/xxVH ^^ezzz^^v\\nlomi\\niCe C R EA/V\\\\\\nCf ENGINE\\n^IDEAL KITCHEN BASEMENT.\\nDesigned by .lohn Tellman, for The Practical Hotel Steward\\nThe accompanying design presents the basement\\nplan of the ideal kitchen (illustrated on preceding\\npage) and belongs to the steward s or working de-\\npartmcnt, of the hotel.\\nThe floors are all of concrete or cement; the par-\\ntitions of brick and tile, excepting the help s kitchen,\\nwhich is partitioned with sheet iron and wire.\\nW\\nD\\n/\\\\n fl/ /\\\\r B u/ LD tr^ Q\\nThe waiters dressing room is arranged with fifty\\nlockers in which they can hang their clothes. A\\nbath, adjoining the toilet, opens into this room and\\nis for their exclusive use.\\nThe help s hall (separate men s and girls depart-\\nments) is large enough to accommodate sixty men\\nand thirty five girls at one seating in the two rooms.\\nIn the entrance way, at the point where the watch-\\nman is located, all the help of both the back and\\nfront part of the house enter and leave through a\\nturnstile governed by the watchman, and are sub-\\nject to his scrutiny. No one can come or go without\\nexhibiting an employe s pass\\nThe receiving door opens into the store room and\\nis under the control of the steward and receiver.\\nThe beam of the wagon scale is controlled in the\\nreceiving room.\\nThe receiving room is partioned off with glass, af-\\nfording a view of the store room.\\nThe ice plant is large enough for all cooling pur-\\nposes in kitchen, pantry and storage, and makes\\nenough ice for all other purposes. The drinking\\nwater for the dining room and guests in their rooms\\nis congealed in the bottles from which it is served,\\ninstead of Uie old-style pitcher service with broken\\nice and water.\\nThe ice cream plant is also located in this depart-\\nment.\\nThe fuel for the kitchen is brought by the kitchen\\nfireman through a passageway behind the watch-\\nman s stand, the door of which is controlled by the\\nivatchman.", "height": "3667", "width": "2320", "jp2-path": "practicalhotelst01tell_0010.jp2"}, "11": {"fulltext": "AUGUST 1896.\\nDATE LOINS\\nREMARKS:\\nViZl IM 2;.\\nI\\nSTEWARDS REPORT\\nfor week ending- August 19, 1896.\\nITEMIZED S TATI-.MENT OF DAILY ISS\\nThe making of different kinds of reports d\\nwhile others require more detailed report, s\\nhow much it requires of each kind of mate\\neach guest; how many pounds of loins, ribs\\nbutter, dozen eggs, gallons milk, etc., and t\\ncent, used for each guest. To make such a\\nregularly requires an extra book as illu\\nabove.\\nAMT.\\nCOST.\\nPER\\nCAPITA\\nAMT. 1\\nInc.\\nDEC\\n23;t\\n34\\n9b\\n.0272\\n58.S\\n73\\nlb\\n.0571\\n178\\n13\\n48\\n.0105\\n9(\\nn\\n28\\n.0088\\n723\\n51\\n17\\n.0422\\n224\\n41\\n55\\n.0324\\n480\\n52\\n51\\n.0409\\n8!\u00c2\u00bb\\n93\\n.0702\\n60\\n94\\n.0475\\n.5fi\\n80\\n.0434\\n73\\n05\\n.0.571\\n113\\n35\\n.0884\\n173\\n49\\n.1.354\\n13.5\\n79\\n.1059\\n.7670\\n984\\n35\\nLoins\\nRibs\\ntTeal\\nPork\\nautton\\n8eef tenderloin\\nPoultry\\nliame\\n-Hisc. meats\\nAilk and cream\\nlysters\\ni-ish\\ni egctables\\nruits\\nrooeries\\n;ggrs and butter\\notal issues\\notal house count for seven days 1281.\\n)ost per capita S.7684.\\nTHE STEWARDS REPORT.\\nThe steward s report, illustrated above, is\\non the desire of the management. The n^ken from this Itemized Statement of Daily Issues\\ndesire to know only how much it costs for eacfook and shows the per capita cost of each of the\\njfincipal articles of consumption, as, for instance,\\n16 first entry Loins shows for the week 233 lbs.\\n,t a cost of *34.95, which sum, divided by 1,281, the\\nggregate of the week s house count, shows the loins\\n5 have cost only about 2% cents per capita per day;\\nnd so on for the balance of the report. The differ-\\nnce of the per capita total of $76.84 on the Itemized\\ntatement book and the per capita total $76.70 of\\nThis book is folio page about twenty-two Ug stg^vard s report, is simply in the non-extension\\nacross by sixteen inches deep. It is ruled in s[ fractional parts of cents too small for computation\\nvertical department columns and eight hor i a report of this kind.", "height": "3656", "width": "2298", "jp2-path": "practicalhotelst01tell_0011.jp2"}, "12": {"fulltext": "AUGUST\\n1896.\\nITEMIZED STATEMENT\\nOF\\nDAILY ISSUES\\nRVI\\n1\u00c2\u00bb\\n2\\nDATE\\nIX)INS\\nHI US\\nVBAIi\\nPORK\\nMUTTON\\nBKEF\\nTORLiOlN\\nPOULTKV\\nGAME\\nMi^r\\nmkat.s\\nMILK ANP\\n\u00e2\u0096\u00a0KKAM\\nniTT\\nFISH\\nK\\nT\\n.50\\n10\\nV GTBLsIgROC RIES sundries por^^ay\\n13\\nI il\\nI.)\\nH\\nau\\n64\\n11.\\n107\\nX\\no:\\n49\\nCI\\n11\\n2il\\n\u00e2\u0080\u00a2:6\\n2\\nCI)\\n1\\n4(\\n\u00c2\u00abl\\n4r,\\nt\\n20\\n20\\nto\\n8\\nn\\n5\\nI\\n70\\n10\\n9\\n47\\n0:\\n29\\n/5\\nr,4\\nu\\n100\\n.s\\nOil\\noil\\nl\\n9\\nHI,\\nT~\\nl\\nI.tS\\nim\\nIt\\n5t\\nr.\\nin\\nI-;::\\n15\\nw\\n;xi...\\n00\\n11\\n.Ml\\nh\\n12\\n25\\nm\\n7.\\n6\\n5\\n15\\n95\\n:s\\n2\\n14\\n1\\n90\\n82\\n85\\n\u00e2\u0080\u00a2:h\\nIII\\n11\\nL\\nis:i\\n21\\nr,ii\\nII\\nT,\\n\u00e2\u0096\u00a0\u00e2\u0080\u00a21.\\n.V\\n.S\\nIJ\\n.S2\\nllo\\n.i/\\n15\\ndi\\nion\\nI\\nno\\n211\\nII\\n:ii\\nvr.\\nt\\n10\\n44\\ns\\n2-\\n1:\\n20\\n\u00c2\u00bbl\\nno\\n0\u00c2\u00ab\\nH\\nJ\\n11\\n50\\n90\\n25\\n15\\n50\\n50\\n6\\n1:\\n86\\n9:i\\n54\\n75\\n.V\\n;cj\\n\u00e2\u0080\u00a2iO\\nIS\\n14\\n.v-^\\nCO\\nJO\\nX\\ni\\nIt.\\n\u00c2\u00abi\\n16\\nllil\\n2;*\\n\u00c2\u00abs\\nv.r\\n1\u00c2\u00ab\\nR\\n4n\\n119\\nM\\n8)i\\nfiO\\n\u00e2\u0096\u00a01\\n4\\nS. i\\n.IS\\n20\\n9\\nOS\\nIII\\nK.i\\n70\\n21\\n2\\n50\\n50\\n11\\n5\\n50\\n40\\n4\\n14\\n10\\n1:\\n.51\\n,y\\ns\\n/i\\n\u00e2\u0080\u00a2/r\\nHi\\n;y\\n0:\\n;n\\n\u00e2\u0096\u00a0i4\\n2.\\n131\\n17\\nK\\nk;.\\nKill\\nr;\\nWl\\nII\\nIIS\\nili^\\n1\\nli\\nS .l\\ni 1\\nl!.-|\\n\u00e2\u0080\u00a2I .i\\n1\\n(i:\\nno\\nli\\n;i;i\\n1\\n08\\n52\\n8\\n47\\n(ill\\n1-4 40\\n11\\n20\\n11\\n50\\n75\\n5\\n2\\n60\\n2\\n9\\n9\\n2\\n99\\n27\\n04\\nTil\\nS\\n.S.i\\n.VI\\n4\\n;/.s\\nl\\n/r\\n.Id\\n14\\n1 s\\nv;\\ni- l r,Y,\\nII\\n2/^\\ny\\nJ.-,\\n24\\nIK\\n\u00c2\u00abrt\\nIK\\nit:\\nt\\n4\\n.I\\n4 .l\\n20\\n14\\n\u00e2\u0080\u00a2ill\\n50\\n50\\nIII\\n:\u00c2\u00abi\\ns\\n4.\\nll\\n11\\n4\\n90\\nIK,\\n(1\\nni\\n.V5\\n19\\n1:\\n2,S\\nt!l\\ni\\n1:\\n;f;\\ni\\n.s:\\nc\\n14\\n10\\nK\\n20\\n20\\nVi\\n00\\n8\\n00\\n50\\nso\\n25\\nI\\nCll\\n9\\n8\\n2\\n82\\n58\\n04\\n50\\n?1\\nM\\ni;\\n.S.i\\nVJ\\ni\\n^1\\n_^\\nm\\n4\\n2.5\\nii4\\nDT\\n/.-J\\n;;s\\n!/J\\nII\\n,3;\\n2l J\\n41\\n5.3\\n4H0\\nm\\n61\\nHII\\nW\\n\u00e2\u0080\u00a2J4\\nr;.i\\n7\u00c2\u00ab\\n5\u00c2\u00ab\\nXII\\nin\\nTV\\n\u00c2\u00ab.5\\ni:i\\n4fi\\n9H4\\n.?o\\nTotal cost of lli st aeven uuIumiiK\\nTotal cost of meats\\n281 09\\n371 02\\nTotal columns 9 to 15 $613 3H\\nTotal house count for week (seven days) 1281\\nCost per capita $.7684\\nSTEWARDS REPORT\\nfor week ending August 19, 1896.\\nARTICLK.\\nAMT.\\nCOST.\\nFER\\nCAPITA\\nAMT.\\niNC\\nDEC\\nLoins\\n23;i\\n34\\n95\\n.0272\\nRibs\\n585\\n73\\n15\\n.0571\\nVe*I\\n178\\n13\\n48\\n.0105\\nPork\\n91\\n11\\n28\\n.0088\\nMutton\\n72;\\n54\\n17\\n.0422\\nBeef tenderloin\\n224\\n41\\n55\\n.0324\\nPoultry\\n480\\n52\\n51\\n.0409\\nGame\\nMisc. meats\\nHll\\n93\\n.0702\\nMilk and cream\\n60\\n94\\n.0475\\nOysters\\nFish\\n56\\n80\\n.04.14\\nVegetableg\\n73\\n05\\n.0571\\nFruits\\n113\\n35\\n.0884\\nGroceries\\n173\\n49\\n.1.354\\nVggtt and butter\\n13.%\\n79\\n.1059\\n.7670\\nTotal Issues\\n984\\n36\\nTotal house count for seven days 1281.\\nCost per capita 1.7684.\\nIIRMIZKI) SIATKMKNT OK D.MLY ISSUES.\\n\u00e2\u0096\u00a0Ihe making of diffi-rcnt kinds of reports depends\\non tho desire of ,1,.. nuinngement. Tlie majority\\nles.rc to know only liow mud. it costs for each guest,\\n|vl..le others reci.iuMnoro detailed report, such as\\n^o^v much i, requires of each kind of material for\\nch guest how n,any pounds of loins, ribs, sausage\\nutter, do^en eggs, g,,lions milk, etc., and the per\\nm.u.edforeach,uest. To make such a report\\nablve. illustrated\\n^c!ZlT twenty-two inches\\nV ra led in Sixteen\\ndepartment columns and eight horizontal\\nspaces, seven of which are for days of the week and\\none for remarks.\\nEach vertical department is subdivided into two\\ncolumns for quantities and prices, for instance: t lo\\nfirst entry on the first line under head of R bs\\nlbs. at a cost of \u00e2\u0080\u00a2\u00e2\u0096\u00a0.^15. 4. and under head ol\\n\u00e2\u0080\u00a2\u00e2\u0080\u00a2mutton IIS lbs. at cost of $8.05 and W lbs-\\nat cost of \u00e2\u0080\u00a2\u00e2\u0080\u00a2.^7-49. the total cost of mutton fo. t\\nday (.August 13) being $ISS4 [AH totals in J^\\ntration are printed in italic figures.l The J\u00c2\u00b0\\nof all issues for the day is shown in the en\\n$153.00 in the 16th column.\\nAll the items in this book are copied and .n^--^-\\nfrom the regular issue book.\\nIn making this report I have invariably found it\\ndesirable to separate the meats from the rest of the\\nsupplies, as shown in the Remarks space, where\\nthe total cost for the week of the first seven columns\\ns fa8i.o9. and of all meats, (including miscellaneous\\nmeats in the eighth column) to be $371 02\\nThe total of the rest of the supplies (columns 9 to\\n\u00c2\u00bbS) is shown to be $613.33 and the grand total of the\\nsixteen columns is $984 35-\\ne will suppose the house count averaged 183 a\\nay during the week, or a total of 1,281 for the week.\\n\u00e2\u0080\u00a2vide $984 (the grand total of issues for the week)\\n1.281 (the house count for the week) and the\\nu t IS a fraction over 765^ cents per capita a day.\\nTHE STEWARDS REPORT.\\nThe steward s report, illustrated above, is\\ntaken from this \u00e2\u0080\u00a2Itemized Statement of Daily Issues\\nbook and shows the per capita cost of each of the\\nprincipal articles of consumption, as, for instance,\\nthe first entry \u00e2\u0080\u00a2\u00e2\u0080\u00a2Loins shows for the week 233 lbs.\\nat a cost of $34. 95. which sum, divided by 1,281, the\\naggregate of the week s house count, shows the loins\\nto have cost only about 2% ct-nts per capita per day\\nand so on for the balance of the report. The differ-\\nence of the per capita total of $76.84 on the Itemized\\n.Statement book and the per capita total $76 70 of\\nthe steward s report, is simply in the non-extension\\nof fractional parts of cents too small for computation\\nin a report of this kind.", "height": "3057", "width": "4640", "jp2-path": "practicalhotelst01tell_0012.jp2"}, "13": {"fulltext": "miNiioD y r\\niVMinj joyoso\\ny/NA/JlO 3 v\\nlDN3lAJ310aa\\nQJldVlQ la\\nW. H. BENDER\\nW.J.QUNNING\\nC.CLARKE.\\nL.W.HOHLER\\nTHCO, PETIT\\nIDKAS IN SETtING A BANQUET TABLE\\nA Pittoriitl F.vprtssion of Ike Art of lUinqurt Cater in^\\nby Sti frtil (Itnllemfii I romiHtnl in the Hotel,\\nNestiiuriint mid Cliih World\\n(Hvo putfolT.)\\nW. H. BKNOKK\\nW. M. IJcmliT, caloriT the Richelieu, Chicago.\\nNaplun ill plain fold on plate. Pluto one Inch from\\neilKi- iif table and knives and forkg in line. Oyster\\nfork beiiii; lirst to be used Is laid crosswise with\\npnniKS loiuhinK the bowl of the soup spoon. Much\\nsilver on the table ia confnslnR to the diner, there\\nfore put on only such as is required, and replenish\\nas the meal proRresses. No butter. Oo not load\\nthe labU- with condiments and relishes but liavetheni\\npassed artnind. It spoils the appearance of the table\\nto hide the cloth under a profusion of ware.\\nI BooquKt 6 Halt\\n1 l.iiiito folk iiiul l\\\\\u00c2\u00bbli fork II C hiiiii| n4(i o\\nH Steol lilitilKkiilfo MtiiiiKpoun T Clnrpt\\nbullor kiUro, oyKlur fork R Hiiiuorno\\n4 Boiip (tlHh Witlor\\nW. J. CUNNING\\nW. J. Uunninfc, SMperintendont Columbus Club.\\nChicago: Napkin in attractive fold with Vienna\\nroll over the forks. Oyster fork to lean on plate.\\nBelieves in loading a table as much as possible with\\n\u00e2\u0080\u00a2\u00e2\u0096\u00bcerythfnp, :x9 a big array of china, glass and silver\\nlooks pretty, especially under illumination. Small\\nsilver peppers, red and black, for each four; also\\ncelery, olives, salted almonds, etc.. on the table so\\nthat every fourth person can reach them. No ira\\nspoon, no castors, no butter (no one has a right to\\neat butter except at breakfast, luncheon or supper\\nSherry with the soup, white wine with oysters and\\nfish, then champagne. [Mr. Gunning thinks in serv-\\ning a banquet that cheese should come with the\\nsalad instead of at the end of the repast. Nothing\\nis nicer than Camembert or Brie, he says, with celery\\nor lettuce salad. The salad course marks the change\\nin the dinner and cheese with it obliterates the taste\\nof the preceding courses and prepares for the sweet\\nfinish\\nI Ojrsterplule on dinner plate, t Individual salt o\u00c2\u00abllu\\nAdiilly on dlniKtrplatv until 5 Water\\nartvmoup plate la remuT( d. CbuinpaKDe\\n1 3kiilvoii. a forkii. an oyster 7 White wine\\nfork and soup 8|ioon. 8 8herry\\nI Napkin\\nR. G. CLARKE.\\nR. G. Clarke, manager Kinsley s: For six course\\ndinner. A simple decoration of loose flowers. Nap-\\nkin artislically folded on plate. Oysters to come\\nafter guest is seated. Bread sticks and pulled bread\\nlaid on the table cloth. Glasses arranged in curve\\nand so placed as to show a distinct row of each par-\\nticular kind of glass lengthwise of the table. Oyster\\nfork, which is the first to be used, is laid to right of\\nplate over and crosswise of the knives.\\nI Oelory\\ni Hri ad Rtlokii\\nI uUtM bn ad\\n4 Salt \u00e2\u0096\u00a0tinker and epper\\n6 U e orconi Rpuun\\nHuti\u00c2\u00ab. r knlfo\\nSoup spoon\\n8 Mtb kntr\u00c2\u00ab\\nL W. KOHLER\\nL. W Kohler, steward Chicago Beach Hotel.\\nNapkin on plate. Would have three dishes of olives\\non the table and salt shaker and pepper for every\\nU 3 steel blade knives\\n10 h. \u00c2\u00bbvy iii,.\u00c2\u00abt riirks,a Bab fork\\nfame fork and a salad fork\\n11 Hatter\\n1. Water\\n1.1 liampairne\\n14 Clurei\\n15 sbeiry\\ntwo. But very little silver on the table, but lots on\\nsideboard. No teaspoons until required.\\n1 Butter knlfe.soup spoon and 3 Champacno\\nlarKe knife 4 Clarrt\\n07*ter fork and lar^e fork 6 Hauterne H Water\\nTHEO. PETIT.\\nTheo. Petit, caterer, formerly with Spiers Pond.\\nParis: late proprietor of the Restaurant Francais. at\\nthe Wid-Winter Fair, San Francisco:\\nNapkin on plate. No water. Sherry to go with\\noysters claret with the fish and entiees: champagne\\nwith the roast. One salt shaker and one pepper to\\ndo service for four diners, but prefer castor for all\\ncondiments. Bread in large filatters. Tea spoons\\nand other silver passed as required during the meal.\\n1 nHb knife larxe fork\\nS Lance knife 4 champarne\\n5 Oyster fork, soup spoon and 6 Claret B Sberrr\\nW. O. COLENfAN.\\nW. O. Coleman, manager Burley Co. s hotel de-\\npartment: Should be centerpieces. Two large salad\\ncastors on the table. Oyster and dinner plates.\\nBread and small patty of butter on a plate Napkin\\nin long fold to right of plate.\\n1 Oyster plate on dinner platelU Salad fork\\n2 Brvad and butter plate 1 1 Tea and coffee spooni\\n3 Napkin 12 China salt celery dip not\\nBread and butter knife-pearl orer \\\\\\\\i Inch hlK and\\nhandle with funcy shaped staodInK In a little plate\\nblade 13 Cut glass pepper siiaker\\n6 Dessert knife\u00e2\u0080\u0094 plated bladeU Water\\nHeat knife\u00e2\u0080\u0094 steel blade 15 Claret\\n7 Oyster fork lii Cbampacne\\n8 Soap spoon 17 Port\\nB Larire fork\\nD. L. STAPLES.\\nD. L. Staples, headwaiter the Auditorium, Chicago\\nLeave oysters off until guests are seated Place\\neverything where it comes most handy (or the diner.\\nA salt shaker for two. or a salt cellar for each one.\\nOne pepper for four\\n1 IndlTlduitl alt fork\\n2 Niipkln on plate i Butler\\nI I.nrKC kntfe.Houp n|)Oon,des- H Water\\nNiTtknlre. butter knife 7 Chaiupagno\\n4 Ijurgo fork, tlxh fork, oyster R Huuternu U Sherry\\nD. D. CI.KMKNCK.\\nD. D. Clemence. manager flie Ontario, Chicago.\\nOyster plate only. Crackers on 6 inch plate\u00e2\u0080\u0094 one\\nplate between two people. No relishes\u00e2\u0080\u0094 order them\\nif wanted, would have some dainty dish or bric-a-\\nbrac china. Bread on tray.\\n1 Crncker plate 7 Napkin\\n2 Oyitur plate 8 Oyst\u00c2\u00abr. dessert II meat forks\\n3 IV| i\u00c2\u00bb!r uud Halt 9 Soup spoon\\n4 Ituttcr 10 Water\\n5 Two tea Spoons 11 Chuiupagne\\nt1 Meal knife, butter spreader. 13 Claret\\ndusnort kiiifit 13 Port\\nJ. R COLEMAN\\nJ. R. Colcin.iii. manager Grand F^acihc Hotel Cafe\\nChicago, ai.d formerly of Young s and the Parker\\nHouse, Boston\\nSaid Mr. Coleman: Several years ago when I was\\nat Young s in Huston Nicolini gave a dinner party in\\nhonor of Paiti and requested me to serve caviar sal\\nad before the oysters. Nicolini is a genuine epicur\\nand his choice of caviar salad before the oysters was\\na happy one. The caviar is mixed with lemon juic\\nand whipped lightly and very carefully with a fork\\nso as not to break the delicate fish eggs. A small\\nportion is placed on a heart of lettuce leaf and\\nserved on a dainty cnina dish. It creates an appetite\\nMr. Coleman would have a dish of this caviar sal\\nad on the dinner plate when the guest takes his seat\\nButter, crackers and olives on sideboard. Only su( li\\nsilverware on the table as is required for the early", "height": "3196", "width": "4576", "jp2-path": "practicalhotelst01tell_0013.jp2"}, "14": {"fulltext": "^DN3wiioa a\\nQJldVlQ ia\\nRKL\\nL,W.KOHLER\\nTHEO. PETIT.\\ntwo. But very little silver on the table, but lots on\\nsideboard. No teaspoons until required.\\n1 Butter knife, soup spoon and 3 Champaeno\\nlarge knife 4 Claret\\n2 Oyster fork and large fork 5 Sauterne B Water\\nTHEO. PETIT.\\nTheo. Petit, caterer, formerly with Spiers Pond,\\nParis late proprietor of the Restaurant Francais, at\\nthe Wid-Winter Fair, San Francisco:\\nNapkin on plate. No water. Sherry to go with\\noysters claret with the fish and entt ees champagne\\nwith the roast. One salt shaker and one pepper to\\ndo service for four diners, but prefer castor for all\\ncondiments. Bread in large platters. Tea spoons\\nand other silver passed as required during the meal.\\n1 Fish knife large fork\\n2 Large knife 4 Champagne\\n3 Oyster fork, soup spoon and 5 Claret Sherry\\nW. O. COLEMAN.\\nW. O. Coleman, manager Burley Co. s hotel de-\\npartment: Should be centerpieces. Two large salad\\ncastors on the table. Oyster and dinner plates.\\nBread and small patty of butter on a plate. Napkin\\nin long fold to right of plate.\\n1 Oyster plate on dinner platelO Salad fork\\n2 Bread and butter plate 11 Tea and coffee spoons\\n3 Napkin 12 China salt celery dip not\\nBread and butter knife-pearl over \\\\M inch high and\\nhandle with fancy shaped standing in a little plate\\nblade 13 Cut glass pepper shaker\\n5 Dessert knife\u00e2\u0080\u0094 plated bladeU Water\\n6 Meat knife steel blade 15 Claret\\n7 Oyster fork 16 Champagne\\n8 Soup spoon 17 Port\\n9 Large fork\\nD. L. STAPLES.\\nD. L. Staples, headwaiter the Auditorium, Chicago:\\nLeave oysters off until guests are seated. Place\\neverything where it comes most handy for the diner.\\nA salt shaker for two, or a salt cellar for each one.\\nOne pepper for four.\\n1 Individual salt fork\\n2 Napkin on plute 5 Butter\\n3 Large knife. soup spoon, des- 6 Water\\nsert knife, butter knife 7 Champagne\\n4 Largo fork, fish fork, oyster 8 Sauterne 9 Sherry\\nD. D. CLEMENCE.\\nD. D. Clemence, manager The Ontario, Chicago.\\nOyster plate only. Crackers on 6 inch plate one\\nplate between two people. No relishes order them\\nif wanted, would have some dainty dish or bric-a-\\nbrac china. Bread on tray.\\n1 Cracker plate 7 Napkin\\n2 Oyster plate 8 Oyster, dessert meat forks\\n3 Pep.Der and salt 9 Soup spoon\\n4 Butter 10 Water\\n5 Two tea Spoons 11 Champagne\\n6 Meat knife, butter spreader, 12 Claret\\ndessert knife 13 Port\\nJ. R. COLEMAN.\\nJ. R. Coleman, manager Grand Pacific Hotel Cafe\\nChicago, and formerly of Young s and the Parker\\nHouse, Boston.\\nSaid Mr. Coleman: Several years ago when I was\\nat Young s in Boston Nicolini gave a dinner party in\\nhonor of Patti and requested me to serve caviar sal-\\nad before the oysters. Nicolini is a genuine epicure\\nand his choice of caviar salad before the oysters was\\na happy one. The caviar is mixed with lemon juice\\nand whipped lightly and very carefully with a fork\\nso as not to break the delicate fish eggs. A small\\nportion is placed on a heart of lettuce leaf and\\nserved on a dainty china dish. It creates an appetite.\\nMr. Coleman would have a dish of this caviar sal-\\nad on the dinner plate when the guest takes his seat.\\nButter, crackers and olives on sideboard. Only such\\nsilverware on the table as is required for the early", "height": "3667", "width": "2353", "jp2-path": "practicalhotelst01tell_0016.jp2"}, "15": {"fulltext": "stages of the banquet, the remainder on the side-\\nboard for use when required. Napkin enfolding an\\noyster roll, and bread sticks to go with soup laid on\\nthe cloth between the napkin and the plate. A salt\\nshaker and pepper to every other plate. Would not\\nhave individual salt cellar as they are not neat.\\nSherry with soup; claret with game champagne with\\npastry. Claret should be in the room at least three\\nhours before the banquet so that it can be served at\\nthe temperature of the room.\\n1 Caviar salad 6 Napkin with roll\\n2 Tea .spoon for caviar 7 Bread sticks\\n3 Meat knife and soup spoon 8 Water\\n4 Large fork and oyster fork 9 Cliampagne\\n5 Salt shaker and pepper tolO Claret\\nevery other plate 11 Sherry\\nFRANK S. MURPHY.\\nFrank S. Murphy, headwaiter Virginia Hotel, Chi-\\ncago: Guest card placed on napkin on service plate\\nAfter oysters and soup are served the service plate\\nis removed to give place to fish plate. A bread and\\nbutter plate and butter spreader in front of service\\nplate. Bread and butter in thin sandwiches, (two\\nkinds of bread) passed around after guests are\\nseated; also plain bread. No butter on table, but\\non sideboard and brought on request.\\n1 Service plate 8 J Bonbon dishes\\n2 Napkin 10 Oyster. Ush.service and large\\n3 Guest card forks\\n4 Bread and butter plate andll Large, service fish knives\\nbutter spreader and soup spoon\\n5 Almond Individual 12 Water\\n6 Pepper individual 13 Champagne\\n7 Salt Individual\u00e2\u0080\u0094 gold-linedl4 Claret\\nsilver spoon 15 Sherry\\nA. E. GLENNIE.\\nA. E. Glennie, supt.. Union League Club, Chicago.\\nMy dear Mr. Willy: As per your request of yes-\\nterday, I herewith send you a rough sketch of what\\nis my idea of laying a banquet table, not knowing\\nwhether it will be any use to you, as views of cater-\\ners and stewards vary so much in this matter that I\\nhardly know what to say.\\nThe most of the caterers stick to the old idea that\\nthey must have their tables lacfen with candies, cakes\\nand confectionary pieces, and the napkins and table-\\ncloths must be frilled and flounced, to make the ban-\\nquet a success. Now this was all right some ten or\\ntwenty years ago, but it is very passe now, and not\\nconsidered good form. Even smilax is not used to\\nany extent now, or the set looking pieces of flowers\\nmade in basket shape, but instead a few maiden-hair\\nor common ferns laid gracefully upon the cloth (not\\nin a straight row), and a cut glass bowl filled with\\nroses or any seasonable flowers, is, in my opinion, a\\nmore artistic decoration and certainly has not the\\nstiffness or set look of a single string of smilax in the\\ncentre of the table or the artificial baskets that are\\nused so much.\\nSo putting this forth as the proper table decoration,\\nthere are several good reasons therefor. First, if\\nthe guest cares to carry away the flowers and they\\nare loose, he can do so; if they are wired, the pieces\\nare large and bulky and to tear them apart would\\nruin the design, and if they were taken away whole\\nbut few would be able to be accommodated but when\\nthey are in a vase loose, they can be pulled apart and\\ndistributed among the guests and still retain their\\nfreshness. A flower withers very quickly after being\\nwired; still, most florists will recommend the set\\npieces, for what reason I do not know, except it gives\\nthem a chance to work off their old stock, which\\nwould not look well in a vase There should always\\nbe a button-hole, either a carnation or small rose,\\nplaced at each gentleman s place, upon the napkin.\\nIf ladies are present, half a dozen pinks or small\\nroses tied loosely together should be placed at their\\nplaces. So much for table decorations.\\nThe old time caterers also have the idea of putting\\non all the silver that is necessary to be used for the\\nwhole dinner. This I also consider bad form, as it\\ntakes up room and inconveniences the guests. Fresh\\nsilver can be brought at any time.\\nMy sketch shows a banquet table spread, three\\nkinds of wine to be served.\\nIt is a good idea and it is done very often now, to\\nremove wine glasses from the table when service of\\nwine is finished, as it gives the guests more room,\\nbut this is a matter of taste. Oysters should not be\\nplaced upon the table until after the guests are\\nseated. It is also considered better form to pass\\nbread and not have it on the table. Salted almonds\\nshould be served at all banquets, for they aid di-\\ngestion.\\ni Black pepper\\n2 Red pepper\\n3 Salt\\n4 Butter dish\\n5 Dish Of salted almonds\\n(J Water glass\\n7 Champagne glass\\n8 Claret glass\\nJ Sauterne glass\\n10 Oyster lork\\n11 Butter knife\\n12 Sovu spoon\\n13 14 Knives 15 Napkin\\n16 17 Forks\\nGEO. FULWELL.\\nGeo. Fulwell, steward The Bates, Indianapolis, Ind\\n1 Bread 8 Bone dish\\n2 Napkin 9 Boquet\\n3 Hors d oeuvre plate 10 Menu card\\n4 KIsh fork and entree fork 11 Salt and pepper\\n5 Kntree knife, butter knife, 12 Water\\nsoupspoon 13 Champagne\\nti Butter 14 Claret\\n7 Oyster fork 15 Burgundy", "height": "3656", "width": "2298", "jp2-path": "practicalhotelst01tell_0017.jp2"}, "16": {"fulltext": "PREFACE.\\nThis book The Practical Hotel Steward is written\\nfrom the standpoint of one who has had years of prac-\\ntical experience, and reflect what, in his judgment, are\\nthe best methods for a steward to follow. The author\\ndoes not claim to be infallible, or that his methods are\\nbetter than those of many others; but he believes them\\nto contain the elements of success.\\nJohn Tellman.", "height": "3667", "width": "2320", "jp2-path": "practicalhotelst01tell_0020.jp2"}, "17": {"fulltext": "JOHN TELLMAN.", "height": "3656", "width": "2298", "jp2-path": "practicalhotelst01tell_0021.jp2"}, "18": {"fulltext": "", "height": "3667", "width": "2320", "jp2-path": "practicalhotelst01tell_0022.jp2"}, "19": {"fulltext": "The Praetieal Hotel Steward.\\nCOPYRIGHTED 1896 BY JOHN TELLMAN.\\nTHE STEWARD S DUTIES. class, capacity and internal arrangements being\\nThe steward is a man who manages the domestic prime causes. He will find some houses not so mod-\\nconcerns of another. ern, others not so well equipped as some in which\\nStewardship is by no means created by the ad- he has previously been employed. That should be\\nvancement of the times, or improved methods of con- no reason for him to insist that the pantry is in the\\nducting hotels, clubs or restaurants. On the con- wrong place, the furniture and utensils are com-\\ntrary, we find this quite an ancient position of honor pletely out of date: or, worn out and should be\\nand trust. For instance: in Scripture, we find that thrown out at once; or, he cannot work in such an\\nAbraham had his steward: Joseph was the steward old rattletrap. While a great deal of the above may\\nof Potiphar; and, as we follow history down to the be true, yet others had charge before him and the\\npresent time, all royal households and men of wealth house (may have) made a greatideal of money for the\\nand position accustomed to maintaining an estab- proprietors; and if he will only try to accustom him-\\nlishment always have a manager for their domestic self to. the house as he finds it, he may find things\\naffairs a steward. not so badly arranged after all.\\nThe hotel steward of today is supposed to be the GIVE HELP A FAIR TRIAL.\\nsame kind of a man as history describes-a manager, a steward on entering a new place should not do\\nand an honest, trustworthy, judicious man on whom so with the belief that all the help of his predecessor\\nthe domestic welfare and happiness depends. His must be fired out. Wait and give them a trial, for\\nduties in olden times were to supply the wants and they may be a great deal. better than those which he\\nnecessary servants for the entertainment of those by can get to fill the places so vacated. Should he find\\nwhom he was employed. The duties of the hotel by fair trial that the old help are undesirable, then\\nsteward of today are to keep the house properly by all means change as quickly as possible,\\nsupplied with provisions, to govern the help engaged HELP MUST RESPECT HIM\\nin preparing such provisions, and to direct the ser-\\nAJsteward of-judgment knows how to maintain the\\nvice.\\nESSENTIAL QUALIFICATIONS. respectjof all with whom he may come in contact.\\nA steward should possess these three qualifications The position being clothed with considerable dignity\\n\u00e2\u0080\u0094honesty, a fair education and good judgment. A requires him to be of a reserved manner, speaking\\nman, no matter how efficient, will not be retained in ^o those in his charge on business only yet he should\\nposition when found to be dishonest. The fact that ot be haughty or hard to. approach. He can be\\na man has the itching palm will travel many miles pleasant to the yardman or any of those under him\\nfarther than himself, and he often wonders why he ^t the same time feel (and have them feel) he is\\ncannot find another job. Education is necessary, their superior.\\nfor it goes with judgment. A man without judgment RELATION TO PROPRIETOR OR MANAGER,\\ncannot manage others unless depending upon brute The steward s relation to the proprietor or mana-\\nforce; and where force must be resorted to there can ggr is that of assistant in the fullest sense. The\\nbe no harmony and no pleasure in work; and often proprietor or manager handles the business part:\\nhe will be obliged to dismiss help who have proved the steward manages the domestic concerns. The\\nmost valuable assistants. steward has charge of the back part of the house,\\nADAPT HIMSELF TO CIRCUMSTANCES. attends to the marketing, sees that the help are all\\nTo be a successful steward a man must be able to in their places of duty, that the meals are on time,\\nadapt himself to circumstances, as notwo hotels will superintends the preparation of the bills of fare, is\\nbe found just exactly alike in every respect the particularly careful that economy is observed in all", "height": "3656", "width": "2408", "jp2-path": "practicalhotelst01tell_0023.jp2"}, "20": {"fulltext": "2 THE PRACTICAL HOTEL STEWARD.\\nbranches of his department, and sees to it that his should be promptly attended to; and should the ar-\\nexpense account does not exceed the fixed limit for tides not be on hand they should be gotten as soon\\ntheclassof house in which he isworking. He should as possible. These little attentions sometimes save\\nfeel on terms ot utmost ease with his employer in a great deal of annoyance.\\norder that he may converse freely on any topic ap- RELATION TO THE HEADWAITER.\\npertaining to the business in which both are inter- i\u00e2\u0080\u009e 3,, ^g,, regulated hotels the steward is indirect\\nested-to consult freely on all matters. By so doing authority over the headwaiter and dining room for-\\nhe is certain to learn the ideas and desires of those ^es. But as the headwaiter is usually a man of in-\\nit is to his interest to please and satisfy. I believe telligence the steward should use caution in his ap-\\nit proper and businesslike, in most instances, for the pUcation of such authority, lest a breach of harmony\\nsteward to forego his own ideas to those of his em- ^jgj^t q^jj^ j^^^ jj ^j^^ headwaiter does not\\nployer, for it is his employer s money which the try to fulfill the stewards directions it is in the stew-\\nsteward spends for the house. The steward should ^rd s power to remove him or cause him to be re-\\nnot go to the proprietor or manager with all little ^Qy^^, But this is not always best. The headwai-\\ntroubles of no consequence. He is surely capable ter may be a first class man. He comes in direct con-\\nof dealing with them judiciously without the assis- ^1^^ 33 ^^^1, manager or\\ntance of the man who is probably more occupied proprietor, and his efficiency has (very likely) proven\\nthan himself. itself in many ways. It would be hard for the stew\\nRELATION TO THE GUESTS. ard to remove or try to have him removed without\\nWhile a steward should at all times treat guests serious remonstrance. With cool deliberation such\\nwhom he meets with courtesy and respect, it is not friction need never occur, for the reason that you\\nadvisable to court acquaintance. In some houses should not try to fill his place (perform his duties)\\nit is even better to keep at a distance, for the reason when he is there for that purpose. For instance:\\nthat (especially with regular boarders) they often the steward going into the dining room during meal\\nhope to gain thereby some personal favor, which, if time and usurping the headwaiter s duties, such as\\ngranted and found out by the other guests, they seating guests, etc. The headwaiter is not incap.\\nwould be apt to feel slighted and cause complaint, able; or, if he is he should not be there, for in that\\nI will say, however, that he should not be deaf to case it would surely be impossible for him to main-\\nsuggestions from guests or patrons of the house; he tain discipline and the obedience of his waiters. It\\nmay hear something which may prove beneficial. If is, however, proper for the steward to call attention\\na complaint is made give a fair hearing and then to and criticize the appearance and efficiency of the\\npromise investigation and remedy. It is to be remem- waiters. It is to the steward s, as well as to the\\nbered that a steward, no matter how old in the busi- headwaiter s interest, that waiters are in proper\\nness is never too old to learti. dress, and, above all, clean in appearance; also that\\nRELATION TO THE HOUSEKEEPER. they serve neatly and with all possible dispatch.\\nThe steward s relation to the housekeeper should ^he steward also gives directions to the headwaiter\\nbe that of an associate in business, and should be g^ addition in service, that he may in-\\ncordial. While in some (especially country) hotels fo^m his waiters before meal hours; also any new\\nthe steward is in authority over the housekeeper, rules in working. When arranging for banquets or\\nyet in the well arranged and regulated large city ^P^ l^eadwaiter awaits\\nhouses they are entirely independent of each other, ^he directions of the steward from beginning to end.\\nBut they have a great many things in common and ^H this can be done without any breach in harmony,\\ncan help and accommodate each other in a great THE ORGANIZING, GOVERNING AND FEEDING\\nmany ways, especiall} in the management and ex- OF HELP.\\nchange of help. It often happens that the steward A very important part of the steward s duties is\\nis short of someone in his department: the house- the organizing, governing and feeding of the help,\\nkeeper can send him one of her help to fill the va- I will begin this subject by dividing the working de-\\ncancy temporarily. On the other hand, she, for some partment into different branches as follows:\\nreason or other, may find it necessary to keep one or i. The cooks,\\nmore of her help late in finishing certain work in the 2. Pastry and bakery,\\nhouse. It will not inconvenience the steward to see 3. Fruit pantry,\\nthat they are well fed. Also any requisitions of nee- 4. Silver and glass pantry,\\nessaries the housekeeper may send to the storeroom 5. Dish service.", "height": "3667", "width": "2320", "jp2-path": "practicalhotelst01tell_0024.jp2"}, "21": {"fulltext": "THE PRACTICAL HOTEL STEWARD. 3\\n6. Servants halls. and other material which he uses amounts to about\\n7. Storeroom. three-fifths of the expense of the table and if he is in-\\n8. Wine room. different can very easily throw away hundreds of\\n9. Yardmen. dollars almost unnoticed, until the steward s month-\\n10. Assistant or inside steward. ly statement is made. He has only to trim a loin of\\n[The latter allowable only in the larger houses.] beef or a rib closer than necessary and th.row the\\nDUTIES OF THE ASSISTANT STEWARD. waste into the stock boiler where it can not be found.\\nWhere the steward has an assistant, the latter s The stock boiler never tells tales. For this reason 1\\nduties are to relieve the steward of the immediate would never force a reduction of salary on cooks,\\nsupervision of the pantries and the servants halls, vvithout first ascertaining if they willingly accept it.\\nto keep an account of all breakage, to look to the Should they not. then change the crew at the figure\\nsaving of what food is returned from the dining room which the house can afford.\\nin good condition, to keep order in the kitchen when When a chef resigns, giving the required time to\\nthe head steward can not be there. The assistant secure his successor, and he has shown himself faith-\\nsteward is generally clothed with sufficient authority f and competent, it is well to let him remain until\\nto dismiss from service any employes under him. In his time expires; but should it, for any reason, be\\nmany instances, however, he is restricted and is re- necessary to remove him, it is not advisable to give\\nquired to report all cases of insubordination to the ^0\u00c2\u00b0 S notice, in some cases none at all, but have\\nhead steward. The inside steward should be a man his successor right in the kitchen at the time the\\nof some executive ability and action, and should not change is being made. I say this, because I have\\nbe undecided about every trivial offence. He should found, almost without exception, when notice was\\nhave a bearing of some dignity. Where there is a g ^en to the chef, the house was the loser. No mat-\\ncompetent chef who knows how to keep his crew in ow well meaning the chef may be his cooks wilt\\norder the inside steward has no authority over the see that nothing is saved. I doubt if there is any\\nj.QQj^g_ ^other branch of business where such waste and des-\\ntruction is practiced by men who are being removed\\nfrom their places in a peaceful way.\\nTHE COOKS.\\nUpon the cooks depends the good name of the\\nhotel. Nc matter how weWthe rooms are kept, how THE PASTRY AND BAKERY,\\nelegant the ofl|ce and rotunda, or what modern con- The pastry and bakery, the second branch, is of\\nenienGcrthehotel may have, they are all lost sight ^ss importance than the kitchen. When a hotel\\nof when the cooking is bad. Therefore the steward has poor bread or rolls there is complaint.no matter\\nwill see that the cooks are the best the house can how good the cooks. When the pastry cook and\\nafford. A good many hotel men think that when they ^aker are competent, sober men it is generally this\\nhave a chef with a good reputation, that ought to branch which causes less annoyance than the others,\\nsettle the whole matter. They surely find themselve Being located in most instances away from the kit-\\ninvariably mistaken; because a chef can ,tot do als ^hen they do their work quietly, as they are not in-\\nthe work himself. And when it is expected that a terfered with in their labors by waiters or other help\\nchef, no matter how good he is, is supplied with in- S orders, (I will except resort hotels where\\ncompetentassistants, there will be disappointment! kitchen and bakery are in one room, and the pastry\\nWhen he should instruct his men in their work it is ^ook with his assistant serves his preparations.)\\nbest he does it himself, and while he does their work Their storeroom account is also more easily kept in\\nhis own is neglected. He can do only one man s ^heck. the material used by them being generally\\nwork at a time. More than this no hotel can afford cheaper and but little waste. The total cost of ma-\\na crew of men who must learn at the expense of the. *e compared with the kitchen, is a little more\\nj^pygj, than 3-16 of the total issues of supplies on the ave-\\nThe cooks prepare all food which enters the dining ^ge. If the men of this branch are not competent\\nroom; and in most places the chef also directs the\\nserving, as in this way he can observe if his men ^ut some one thing or another will be a failure,\\nprepare and serve most attractively. After the dish THE FRUIT P.\\\\NTRY.\\npasses him it is again subject to the scrutiny of the The fruit pantry is in most houses in charge of\\nSteward. With the chefrests the economy of the kit- girls for that reason it requires a great deal of the\\nchen. He can make the steward s administration steward s personal attention. Here all relishes,\\nan expensive or an economical one, as the meats fruits, desserts, tea, coffee, milk and cream, butter,", "height": "3656", "width": "2408", "jp2-path": "practicalhotelst01tell_0025.jp2"}, "22": {"fulltext": "4 THE PRACTICAL HOTEL STEWARD.\\nand, in fact, everything not served by the cooks, is of the pantry girls. Where waiters are permitted to\\nserved from the pantry. Good pantry girls are not help themselves they often take cream instead of\\nplentiful. When the steward has a good one he is milk fordrinking purposes.\\nfortunate and should try to keep her. It requires a SERVING THE BUTTER.\\ngirl who is obedient and has a strong will of her own Butter is usually prepared for the dining room by\\n\u00e2\u0080\u0094one who will show no partiality, serving waiters in ^f jhe waiters, and then served from the pantry.\\nturn as they call, and giving portions as directed by ECONOMY IN THE PANTRY.\\nthe steward. Early in the season of small fruits the y^,, fruit, bread, crackers, relishes, milk, cream.\\npantry often proves more expensive than need be, etc., not used, should be returned to the pantry from\\nespecially if you have girls th-re who will try to j^e dining room, and not taken to the dish pantry.\\nplease waiters, who always try to prevail on them ^here a great deal may be lost.\\nfor favors in serving larger portions. SILVER P ^NTRY\\nTEA AND COFFEE MAKING. ^Yhe silver pantry is in accordance with the quan-\\nThe makin of coffee and tea belongs to this branch, ^\u00e2\u0096\u00a0^^y g^^j quality of the service of the hotel. In a great\\nIn large houses there is a man who attends to the ^^^y places there is no silver pantry at all, the dish-\\nmaking of coffee and tea, assists at carving at meal washers washing the knives, forks, glasses, etc., at\\ntime, opens the oysters and clams, or helps do so. one end of the sink but where a house has a fine\\nHe serves the coffee and rolls and makes the toast silver service and cut glass there should be a sepa-\\nand griddle cakes. In other houses the work ofcof- ^ate room, which it is possible to lock after working\\nfee and tea making devolves on the assistant stew- hours. This should be in charge of one, or, if very\\nard and again, in others, there is a girl who attends busy, two girls. On regular silver cleaning days the\\nto this, as well as the baking of cakes, making toast headwaiter generally furnishes men for assistance\\nin a place convenient to the dining room entrance, j^ ^^is work, since it is he who keeps account of this\\nShe also has charge of the rolls and all breads, ^vare,\\nserves them in portions instead of permitting the THE DISH PANTRY,\\nwaiters to help themselves, as in some places. The dish pantry is the place where all soiled dish-\\nCareful attention should be paid to the making of es are taken from the dining room. It generally\\ncoffee. Every hotel man knows how much annoy- consists of a large sink, one sorting table and a draln-\\nance it has given him, and yet it is not a difficult thing ing rack. Where there is a machine for dishwash-\\nto do. It takes no more work to make good coffee ing the latter is not needed, but a table instead,\\nthan to make it poorly. In the first place, when you SATISFACTORY METHOD OF WASHING\\nhave urns for making drip coffee, see that they are DISHES.\\nevenly heated, and be sure that water is boiling be- Where a house has no dishwashing machine I have\\nfore pouring it on the coffee. I would make the bags found the following method about the best to adopt:\\nof fine linen crash then have the coffee of the best Have a sink made of two-inch pine wood about 14\\nquality ground very fine, using about one pound to feet long, 2 feet deep, 2I.2 feet wide, divided in three\\nevery two gallons of boiling water; let steep, then parts one for hot soapsuds; the second for clean\\ndraw and pour it over a second time. It ought to hot rinsing water; the third for soakingdishes which\\nstand about fifteen minutes before using Make ^j^ ^ot wash easily, such as egg cups and dishes\\nonly enough at one time to last abjut an hour. Start jj^at have been caked. Have a live steam pipe\\nyour second urn about fifteen minutes before the placed in the first, so you can keep the water at the\\nfirst is empty. By instructing the coffee maker to desired heat; then get about six wire baskets six-\\nproceed in this manner there will always be good ^gg^ inches long by eleven inches wide and eleven\\ncoffee. inches deep; have them lined with thin oak strips to\\nI should never make tea in an urn. When there j^ggp the wire (which should be galvanized) from\\nare pots to serve, have boiling water continually marking the dishes. After the dishes are carefully\\nduring meal hours and draw into the teapots as taken scraped and sorted have the dishwasher (who\\nto the guest, about the same way as it is done in first should be a strong man) place them firmly, yet so\\nclass restaurants. Tea loses all its good qualities the water can pass around every dish. When the\\nafter standing over fifteen minutes and becomes real basket is filled he should set it in the soap suds and\\nly unhealthy as a beverage. let it stand until he has filled a second basket, when\\nSERVING THE MILK AND CREAM. he should take the first and plunge up and down four\\nMilk and cream should always be poured by one or five times. This forces the water around the", "height": "3667", "width": "2320", "jp2-path": "practicalhotelst01tell_0026.jp2"}, "23": {"fulltext": "THE PRACTICAL HOTEL STEWARD. 5\\ndishes. Then they sliould be plunged just as many left there until they are unfit for any use. then they\\ntimes in the rinsing water. If the water is hot the are taken out and sent to tlie help. Fish saved up\\ndishes will be thoroughly clean and dry without for most a week. Friday it is sent to the help. The\\nwiping. There is very little chipping. The method hash is burnt; the potatoes two days old are sour;\\nis in many ways preferable to a machine, which often food, none of which is fit for humans to eat can you\\ndoes not give tiie satisfaction its expense would expect your help to be satisfied with it? Ifthissame\\nwarrant. By the above described method one man stuff were used the same day, or not later than the\\nand three girls can wash the dishes for 200 people, next, warmed upand served nicely it would be eaien.\\nSAVING AT THE SCRAP TABLE. There are many inexpensive articles that can be\\nThere should be arranged at the sorting table a given the help, such as dried fruit stewed for break-\\nkind of railing on which are suspended a number of ^^st; there are plenty of cheap relishes; and in the\\ntin vessels made square in order to fit closely to- summer, onions, radishes, cucumbers and occasion-\\ngether. in which everything is saved which comes ally watermelons and other refreshing field products\\nback from the dining room. The sorter should not ^re cheap enough. In houses where there is a sepa-\\nbe allowed to use his judgment as to what should be kitchen for the help less complaint is heard,\\nsaved. The steward or inside steward should watch The help should be well fed and it can be done\\nthis branch very closely and after the meal, should without too great expense\\ndeliver these savings to the chef, who can dispose HELPS ME.AL HOURS.\\nof them. The steward should post in a conspicuous place in\\nTHE SERVANTS HALLS. halls the hours during which the help are to have\\nIn houses where there are white and colored help, their meals served,\\nthere is a dining room for the white, and another for THE STORE ROOM,\\nthe colored help; also a second officers hall. The store room is the real business branch of the\\nNURSES AND CHILDREN S DINING ROOM. steward s department. The buying and selling is\\nThe second officers hall is also often used as the d^ t^^ y difference from the regular re-\\nnurses and children sdining room and is under direc- tail grocery store being that goods are sold to the\\ntion of the head waiter: those priviliged to eat here departments of the hotel at cost price, al-\\nare the engineer, carpenter, head porter, linen room o^^ 6 Otl ing for shrinkage. It is in charge of a\\ngirl, head laundress, billiard room man and second storekeeper-in large houses two\\nbartender men, one the receiver, the other the bookkeeper who\\nalso issues, with the assistance of the receirer.\\nFIRST OFFICERS DINING ROOM.\\nWhen the first officers do not eat in the regular STORE ROOM ICE BOX.\\ndining room there is a room especially provided for addition to the necessary storage rooms there\\nthem, or they take their meals in the Ladies Ordi- a large refrigerator, in two compartments, in which\\nnary.\\nWAITERS FOR THE HELP.\\nWhere there is colored help they should be waited\\non by men of their own color the white help by girls.\\nGirls are always best for help s waiters they are REGULAR HOURS FOR STOREROOM ISSUES.\\nCleaner and are more prompt and reliable. ^l^ere are regular hours during which time the\\nsupplies are issued to the different branches or de-\\nare kept fresh meats in the one, dairy products in\\nthe other part. The stock of goods is kept regulat.\\ned according to the time required to procure fresh\\nfresh supplies from the market.\\nFEEDING THE HELP.\\nThe feeding of the help is beyond a doubt the\\nmost annoying branch of the steward s department.\\nTo satisfy them is almost out of the question. No\\npartments, who send regularly filled requisitions.\\nTHE STEWARD IN THE STOREROOM.\\nHere, also, is where the steward can be found dur-\\nmatter what you give, even where they are fed from otherwise occupied, looking\\nthe carving stand, they will find fault: but if the accounts, making up his market list and\\nsteward will pay personal attention he can keep Preparing for his next day s bill of fare.\\nthem from complaining. Often, no doubt, there is STOREROOM MONTHLY INVENTORY.\\ngood cause for complaint, especially when their food Stock of supplies on hand should be taken at the\\nis prepared in the main kitchen by one of the cooks, end of every month and submitted to the office.\\n\u00e2\u0096\u00a0Vegetables and meats left over from the regular THE WINE ROOM.\\nmeals are set in the ice box by the chef and often The wineroom is kept entirely seperate from the", "height": "3656", "width": "2408", "jp2-path": "practicalhotelst01tell_0027.jp2"}, "24": {"fulltext": "THE PRACTICAL HOTEL STEWARD.\\nstore room and is in charge of the assistant steward\\nor wine storeroom man; but in many houses the\\nhead bartender issues the wines. When in charge\\nof the latter the accounts are kept in the office and\\nWINE ISSUES.\\nThe wine steward should fill no requisition for\\nwines or liquors of any kind for guests or bar unless\\nthe same is first recorded in the office. A guest, in\\na very filthy and neglected wine room is usually the ordering, should fill in a card, printed for thatpurpose\\nresult. When wines are served to the dining room\\nfrom the wine room direct, the wine room should be in\\ncharge of the steward s assistant or a wine steward.\\nTEMPERATURE OF WINE ROOM.\\nThe wine room should be located where the tem-\\nperature is most equable\u00e2\u0080\u0094 not too warm in the sum-\\nmer nor too cold in the winter. There should be\\nalso a refrigerator arranged with racks on which\\nto keep such wines for daily use as champagnes,\\nwhite sti .l wines, ales, beers and mineral waters.\\nClarets, burgundies and all other dry red wines\\nshould not be chilled before use\\nThe waiter takes it to the clerk or cashier, who O.K s\\nit, which means that it has been charged to the guest.\\nStock is taken once a month. This branch is one of\\nthe most important factors in the success of an Amer.\\nican plan hotel, many not being able to exist where\\nthe traffic in wines is prohibited by law.\\nTHE YARDMAN.\\nThe yardman is needed for all the rough and heavy\\nwork, helping the storekeeper and receiving the\\ngroceries, freezing ice cream, keeping the yard and\\nsidewalks clean, looking after the help s toilet and\\ndoing such other work as he may be called upon to do.\\nThe following is a list of utensils required to conduct the back part of a hotel of about 250 rooms in\\nfirst class style.\\nI Nutmeg grater.\\n14x18x2 inch flat square\\nKITCHEN.\\nI 16 foot range. (4 oven)\\nI 30 inch broiler.\\nI 24\\nI Bain marie about 21^x4 feet.\\nI 40 gallon stock boiler.\\nI 25\\n3 Steamers.\\nI 12 in. marble mortar pestle.\\nI 12 ft. carving stand bain marie\\nI Egg boiler.\\nI 10 foot plate warmer.\\nI Toast, waffle and cake range.\\n1 Copper fisli boiler.\\na 32 quart copper sauce pans.\\n2 20\\n4 16\\n3 12\\n8 inch copper saute pans.\\nbraserie.\\ninch wire broilers.\\n14\\n16\\n16\\n13x1\\ns\\nQX12 oyster broilers.\\n2 French potato fryers.\\nI dozen egg fry pans.\\n3 Hotel fry pans,\\nI Black iron grease pan.\\n3 Porcelain lined iron pots for boil-\\ning vegetables\\nI 10 inch potato masher, plunger\\nor Petroli.\\n1 Saratoga chip cutter.\\n1 large Enterprise meat cutter.\\n3 dozen fcrged basting sp.oons.\\n2 3 prong steet flesh forks.\\n2 6)4 inch flat skimmers.\\n6 No. 10 flat handle skimmers.\\n6 Cake turners.\\nI dozen gravy ladles (small)\\nJ 1. (medium)\\nI soup\\n3 Egg whips.\\n3 Flour dredges.\\nI K pt I pt- and I quart measure\\n6 14x18x2 inch flat square pans\\nfor steaks\\n2 8 inch Chinese strainers.\\n26\\nI large collander.\\nI puree sieve\\nI brush\\n1 bread crumber\\n6 Grease brushes\\n12 Union parers and corers\\n6 Vegetable knives\\n12 8 inch and 12 10 inch milk pans\\n2 40 quart dish pans\\n2 30\\n2 20\\n2 14\\n6 Roast pans to fit range\\n6 half size\\n3 Waffle irons\\nI Meat block\\nI Block scraper\\nI Wire block brush\\n1 brush fish cleaner\\n2 Pot chains\\nI Ice pick\\nI Cork screw\\n6 Wooden pails\\nI Cedar tub (for potatoes)\\n6 2 gallon bowls for mayonnaise\\nBAKERY AND PASTRY.\\nI Oven for bread\\nCandy kettle\\n1 Dumpling steamer\\n2 Peels\\nI Mixing trough\\nI Proving box\\n12 Bread trays\\nI Scales\\nI I quart measure\\nI I pint\\n1 1^\\n2 Egg beaters\\nI Flour brush\\nI Copper beating bowl\\nI large and 2 small flour sieves\\n1 Strainer (large)\\n2 Chinese strainers\\nI Fruit press\\n1 parer\\n6 Basting brushes\\n2 large wooden mixing bowls\\n2 medium\\n1 dozen spoons\\n1 Felt jelly strainer\\n12 Sponge cake pans\\n12 8 inch and 12 10 inch Milk pans\\n12 Brown bread molds\\n12 Bread pans (French)\\n12 (plain)\\n12 Russia iron baking sheets\\n12 Muffin molds\\n36 deep and 36 shallow Pie plates\\n2 Ladles\\n2 Dippers\\nI Copper custard pie dipper\\n12 dozen jelly molds, individual\\n6 Ice cream molds, brick\\n12 dozen charlotte russe rings\\nI Lemon squeezer\\nI 16 quart copper sauce pan\\nI 10\\nI Pastry range, coke or hard coa\\\\\\nI Grease pan for frying\\n1 40 quart dish pan\\n2 20\\n3 14\\n2 Rolling pins\\n1 40 quart freezer, steam power\\nI Packing can\\nI 16 quart freezer complete\\nI Ice tongs\\nI chisel\\nI steam crusher\\nPANTRY.\\n1 12 gallon hot water urn\\n2 10 coffee urns\\nI Tea urn, if tea is made in large\\nquantity\\n1 Bread cutter\\n2 knives\\n1 C an opener\\n2 small wooden tubs\\n2 Wood pails\\n3 Basting spoons\\n2 Small ladles\\nI Cork screw\\n6 Earthern bowls\\nI Ice pick\\nI Knife polisher\\n1 Sugar dredge\\n3 I gallon pitchers (agate ware)\\n2 Cream dippers\\n3 Preparing knives\\nI Collander\\n1 Strainer\\n2 dozen tea strainers, individual", "height": "3667", "width": "2320", "jp2-path": "practicalhotelst01tell_0028.jp2"}, "25": {"fulltext": "THE I RAC TICAL HOTEL STEWARD.\\nThe following is a list of utensils required to conduct a forty room\\n2 Grease brushes\\n2 WaftU irons\\nI dozen dairy pans, 8 inch\\nKITCHEN.\\n2 oven range (with water back)\\n24 inch broiler\\ni4gallon stock pot (copper with\\nfaucet)\\n10 foot steam table (with stove)\\n6 foot plate warmer (with stove)\\n16 qt. sauce pan for soup, copper\\n12 copper sauce pans\\n4 qt. copper sauce pans\\n2 10 inch saute pans\\n3 9x12 wire broilers\\n2 10 inch wire frying baskets\\nI Grater\\n6 Egg frying pans\\nI Black iron grease pan\\n1 Plunger or Petroli potato masher\\n3 Porcelain lined iron cook po(s for\\nvegetables\\n2 Hotel frying pans. No. 24\\nI Saratoga chip cutter\\nI Enterprise meat cutter\\n1 dozen basting spoons\\nI 3 prong steel flesh fork\\n1 6}-\u00c2\u00a3 inch skimmer\\n2 small\\n2 Cake turners\\n6 small ladles\\n3 large\\nI Egg whip\\nI Flour dredge\\nI Nutmeg grater\\n4 Flat pans for cut meats\\nI Chinese strainer, medium\\nI Collander\\n4 Wooden pails\\nI 40 quart dish pan\\n3 20\\n3 14\\n4 Roast pans to fit range\\n4 half size\\nI Vegetable bain marie\\n3 Earthen bowls for salads and\\nmayonnaise\\nWhen the house is not supplied\\nwith steam as is often the case, a\\nhot water stove ol a good size will\\nsupply the kitchen with hoi water,\\nheat the dishes, carving stand and\\nbain marie, and at the same time\\nsave the expense of water backs\\nin the ranges, which is consider-\\nable where there is hard well water\\nFOR PASTRY COOK.\\nI Portable oven. (Hubbard is a\\ngood one.)\\n1 Stove\\n2 large wooden bowls\\nI small\\nI large mixing pan\\nI small peel (short handle)\\nI Scales\\nI I quart measure\\nI I pint\\nI K\\nI Egg beater\\nI Flour brush\\nI Beating bowl\\n1 Flour sieve, large\\ncountry hotel.\\nI small\\nI Strainer\\nI Basting brush\\ndozen wood spjons\\n1 Rolling pin\\n3^ dozen sponge cake pans\\n3^ dozen iron cake baking sheets\\n4 Bread pans\\n2 dozen deep pie plates\\n2 shallow\\n2 Dippers\\nI Custard dipper\\nI Prooving box\\n5 dozen individual jelly molds\\n5 charlotte rings\\n1 Fruit press\\n2 20 quart dish pans\\nI 16 quart ice cream freezer\\nI Packing can\\ny^ dozen brown bread molds\\nI Cake griddle\\nI Pudding steamer for stove\\n14 dozen mufhn molds\\nPANTRY.\\n1 8 gallon coffee urn\\n2 Bread knives\\n1 Can opener\\n2 small wood tubs\\n2 Preparing knives\\n1 Ice pick\\n3 Basting spoons\\n2 small ladles\\nI Cork screw\\n1 Sugar dredge\\n2 I gallon pitchers of agate ware\\nI Strainer\\nI dozen individual tea strainers\\n14 earthen bowls\\nManaging Help.\\nT/ie /aw of military government is alike the world over.\\nIt is as old as history. Every country has civil laws\\nwhich undergo a revision, often a complete change to con-\\nform with the spirit of the times; but the rules, discipline\\nand etiquette, which form the Jundamental principles of\\nmilitary organization, will always remain as they are.\\nThe fact that every man is recognized in his station only\\nalone makes it possible that one general can move the armies\\nof a nation successfully. No private can seek redress or\\nmake a report of any kind to any one but the officer im-\\nmediately above him., nor can the captain officially ap-\\nproach a general and thereby ignore the intermediate\\nofficers. On the other hand, the general, when giving or-\\nders, gives them to the colonel and so they pass down from\\nofficer to officer until they reach the lowest rank. Every\\nman remains in his place and attends to the duties of his\\noffice, which, in order to attend to properly, keeps him oc-\\ncupied without any time to look after the duties of some-\\none else: in short, every man minds his own business.\\nBusiness concerns and corporations who organize and\\ngovern their forces on the above basis surely meet with\\nbest results, especially in large hotels.\\nThe steward having just entered upon his duties\\nwi h a full crew of help for a house with a capacity\\nof about 225 people and doing a prosperous business,\\nthe total number of his force is about twenty-seven,\\ndivided as follows:\\nI Carver, who also makes coffee.\\nI Headwaiter.\\nII Cooks, including:\\nI Chef,\\nI Second cook,\\nI Roast cook, who also broils,\\nI Fry cook,\\nI Butcher, who also attends the cold meats and\\nsalads.\\nI Vegetable cook, (girl)\\nI Fireman,\\nI Pan washer,\\n3 Girls for cleaning vegetables.\\nI Baker.\\nI Pastry cook.\\n1 Girl to help in bakeshop.\\n2 Girls in fruit pantry.\\nI Girl in coffee and bread pantry.\\n1 Girl in silver pantry.\\n4 in dish pantry (i man and 3 girls)\\n2 Yardmen.\\nI Storekeeper.\\nWitli such a force of employes at his command\\nit requires continual vigilance to see that the best", "height": "3656", "width": "2408", "jp2-path": "practicalhotelst01tell_0029.jp2"}, "26": {"fulltext": "8 THE PRACTICAL HOTEL STEWARD.\\npossible results are obtained; that all do the work in every corner of the kitchen, pantries, ice boxes*\\nalloted to them with efficiency and dispatch, as on bakery, storerooms or cellars, and say we always\\ntheir prompt and harmonious movement, inconjunc- keep it so.\\ntion with a force of comp.^tent waiters, depends the I will here enumerate a table of rules for the\\ngood service required to please the guest. They all government of help as an illustration:\\nlook to the steward for their orders and any differ- RULES FOR GOVERNMENT OF HELP,\\nences which may arise among some of them are re- i.\u00e2\u0080\u0094 All employes must be punctual in reporting for duty.\\nferred to him for adjustment. He is their manager, \u00e2\u0096\u00a02\u00e2\u0080\u0094 Every one must be clean in habit and in work.\\nadvisor and judge and should rule in a firm and dig- j. There shall be no loud, boisterous or profane lan-\\nnified manner. He has but little to say to anv of guage, nor zvhistling or singing.\\nthem, except as concerns the work, from the time he ^.\u00e2\u0080\u0094Etnployes coming late for their meals will not be\\nenters until work is done. served unless good cause is shozvn to the steward,\\nTHE LABOR MARKET TO BE CONSIDERED. ^^o. if satisfied, will order service.\\nWhen the hotel is located at or near a labor mai k- 1, 1. j- j j-\\nNotice oj meal hours will be found posted in dining\\net, where the steward can easily select new help on\\nrooms.\\nshort notice, they can be more severely dealt with a i- j.r j z.-\\nAny one wis/iiiig to see an employe during corking\\nthan if he must send to other towns, thereby de- r w\\nhours must first obtain permission from the\\npending entirely on employment aeencies, necessitat- j 7,7 j n\\nV, V.O, ...^^j steivard. No visiting permitted otherzvise.\\ning an expense of railroad fare, and when they come a at n .i t j j ti i.-., 1.\\nt, ciivi \u00c2\u00abiicii iiicj. v.,^jiiic No one allowed to stand or sit around in the kitchen\\nare often found to be not so good as what you have. when off dutv\\nThe good help do not as a rule want to leave the y.^There shall be no smoking or chewing of tobacco.\\nCities, if they can help it, unless exceptional good S.-All breakage will be charged to breaker at cost price.\\nsalaries are offered. The penalty for violation of any of the above rules will\\nSOME HELP NEED MORE WATCHING THAN z, v i\\n_,_.j\u00e2\u0080\u009e_,\u00e2\u0080\u009e be a fine or discharge from service, as the case may\\nO FHERS.\\nThere is seldom a time when all the help is just\\nwhat they should be. Some need more watching P sufficiently\\nthan others, but by using proper efforts it is often embrace all needs for any house large or small\\nthe case that some who prove poorly at first can be EARLY MORNING DUTIES,\\nmade to do good work. The steward should be an early riser and be about\\nIn order that the steward manages with success, e ^he helps meals are ready and\\nhe should set a good example by being a man of good Promptly served, in order that they may be ready for\\nmoral habits and retain an even temper, not use duty when time requires them to be at their respec-\\nprofane or obscene language, abstain from tobacco tive places; after which he passes to the ranges to\\nin any form on duty and use no intoxicants. see if the chef has everything needed. From there\\nRULES MUST BE ENFORCED. THE DISH HEATERS.\\nIt is well to have a printed code of rules posted in he inspects the dish heaters, sees if they have been\\na conspicuous place, which should be strictly en- properly attended to. The dish heater is occasion-\\nforced. Any rule is a laughable farce when no ally a source of annoyance, especially in houses\\nattention is paid to it, especially if the steward vio- where the steam fitting is badly done; it may happen\\nlates it hidiself. that just at a time when the dishes are needed they\\nToo much can not be said against the use of to- are cold, and nothing is more unsatisfactory than to\\nbacco. Think of the manager of the hotel showing serve a meal on cold dishes. It should therefore be\\na guest around, and, when entering the kitchen, to the first thing looked after in the morning. By\\nsee a cook at work with a pipe or cigar in his mouth opening full both the supply and return valves, wait-\\nanother a chew of tobacco, spitting all over the floor ing about two minutes, and then closing the return\\nor a waiter carrying a meal with a mouth full of to- down to about half a turn and then, if it does not\\nbacco! It will not improve the visitor s appetite to work, have the engineer open the traps, which will\\nsee such a thing, and his good opinion of the house always start a circulation, that may have become\\nwill be much lessened. stopped during the night.\\nCleanliness should be one of the first and most THE EGG BOILER,\\nimportant rules of the house. The working depart- After this comes the egg boiler, of which we find\\nment should always be in such a condition that the a great many different kinds in use Of late there\\nsteward or manager can be |)roud to show visitors are patent ones by which the time required for boil-", "height": "3667", "width": "2320", "jp2-path": "practicalhotelst01tell_0030.jp2"}, "27": {"fulltext": "THE PRACTICAL HOTEL STEWARD. 9\\ning is regulated by clock or electricity. Where none permissable. the steward should by all means take\\nof the latter are in use, I would suggest a simple and a personal interest in this work and he will thereby\\ngood one made of sheet copper about 20 inches long save many a dollar for the house.\\nby 10 inches wide by 8 inches deep, resting on an After the midday meal is over the steward attends\\niron frame about 2 feet high, in which place a per- to his special work such as banquets, collations,\\nforated pipe lengthwise, supplied with live steam, luncheons, etc., if there be any on that day, and ar-\\nWith this, water can be brought to a boil in a very ranges his menus for such spreads as may be ordered\\nshort time. The waiters place the eggs in small or in prospective.\\nwire baskets, submerge in the boiling water, and After this he checks and O. K s. his previous day s\\nwatch time by a clock, v^iiich should have a place bills and sends them to the office,\\nnear by. THE MORALS MUST BE LOOKED AFTER.\\nThen the steward sees if the toast and cake ranges The steward should try to maintain the highest\\nare in order. He then hands the serving lists for the possible standard of morality among his help, for\\nday to the pantry and gives his directions for the there is nothing more disgusting than to come in the\\nservice, in order that requisitions can be made on the kitchen and find the help using language of intimacy\\nStorerooms in good season. and profanity. There should be no familiarity be-\\nThen he );oes to the bakery and pastry and sees tween the male and female help while at work, or\\nthat bread and rolls are on time. anywhere as long as in the house. Where a rule to\\nHe sees if the yardmen are attending to their this effect is not strictly enforced the organization\\nmorning work becomes corrupt and short lived.\\nThe steward then goes to the storeroom and ar- REPRINL \\\\NDS.\\nranges his bills of fare for the printer (often this If the steward find any of his help violating a rule\\nlatter work is done the evening before), he should call the offender to one side, away from\\nHe then goes to his breakfast, and after that super- the hearing of the resi, and reprimand in a firm\\nintends the serving of the best part of the morning manner, with injunctions and the penalties you will\\nmeal before going to market. invoke at its repetition; unless the offense is of\\n[Where there is an assistant or inside steward it serious nature, when the penalties are applied at\\nis the latter s duty to attend to the detail of the in- once. No offense should be overlooked more than\\nside work above referred to, while the steward once. Such treatment as the above results much\\nattends to the bills of fare and then goes to market.] better than where they are reprimanded in the pres-\\nSTEWARD SUPERINTEND CARVING AND ence of other help with a torrent of threats and\\nSERVICE. oaths. When the offender is a man he will invar-\\nThe steward should be back from his trip to the iably resent it, and at times leave the house at once.\\nmarket in time to superintend the serving of the And it is not manly to swear at helpless girls\u00e2\u0080\u0094 only\\nmidday meal, especially where dinner is served at a bully would do so. Furthermore, such proceedings\\nthat time. At breakfast the guests come in the create disturbances which cause the rest to neglect\\ndining room more scattered from the opening to the their work while it occurs, and the help lose respect\\nclosing of the door, but not so with the other meals for such a manager.\\nof the day. For these the guests usually come in a AS I O INTOXICANTS.\\nrush, and the steward should be on hand to avoid The use of intoxicating drinks should not be per-\\nany confusion likely to arise in the serving depart- mitted in the kitchen. The custom of it being fur\\nment on account of the impatience of the waiters, nished to the cooks is entirely foreign and I know\\nand, also to see that a full supply of everything on of no instance wherein it has proven beneficial and\\nthe menu is constantly on hand; also that the carv- when the American educated cook comes to rule\\ning and serving of the proper quantity for a portion the kitchen, I have no doubt the use of beer, wine\\nis in accordance with his directions. or whisky as a beverage in the kitchen, will pass\\nIn order to direct the serving from the carving away. Its effect on the cooks while before the range\\nStand economically, and at the same time attrac- has a tendency to excite, and often trouble has been\\ntively, the steward should himself be a master of traced to this source. Where cooks are allowed to\\nthe art of carving. drink, others feel they have the same right and will\\nTo be a good carver is an accomplishynent -which every try to get it in some way. Where there is drunken\\nsteward is proud of. help there is also profanity: both go hand in hand. and\\nWhere a competent and trustworthy carver is not both offenses should be strictly dealt with. An ex-", "height": "3656", "width": "2408", "jp2-path": "practicalhotelst01tell_0031.jp2"}, "28": {"fulltext": "io THE PRACTICAL\\nample should be made of the first offender if the\\nothers value their places they will be more careful.\\nIMPARTIALITY IN DECISIONS.\\nStrict impartiality should be the steward s motto.\\nIn all his dealings he should not fine or discharge\\none and excuse another guilty of the same offense,\\nunless the one is the cause of both.\\nWhen there is complaint of a waiter not receiving\\nproper attention, or any other difference which may\\narise, both parties concerned should be brought to-\\ngether and the cause will soon be ascertained and\\ncan be adjusted.\\nA decision when once made should not be changed.\\nIt is like a judge of a court, in whom the public soon\\nloses faith if he can be persuaded to reverse his own\\ndecisions.\\nTHE BREAKAGE AND FINES BOOK.\\nThe steward should have a book in which an ac\\ncount of all breakage is kept, the name of breaker,\\narticles and cost thereof, also such fines as he may\\nhave imposed for violating rules. Every evening a\\ntranscript of the day s charges in this book is sent to\\nthe bookkeeper so that the amount may be charged\\nto their account and deducted from their wages. In\\nall cases the ones so charged or fined should be noti-\\nfied at once as it avoids complaints and dissapoint-\\nment.\\nNO VISITING DURING WORKING HOURS.\\nThere should be no visiting of help during work-\\ning hours, and no strangers should be permitted to\\nenter the working department, except on very urgent\\nmatters; then only with a pass from the office. Such\\nvisits always cause a disturbance or hindrance of\\nsome kind. There should be only one entrance to\\nthe working part of the house, where all help must\\nenter and leave. At this entrance is usually a guard\\nor watchman who admits no one but employes, and\\ninspects all packages coming and going\u00e2\u0080\u0094 this (r.\\nprevent any attempt at dishonesty. (See illustration\\nof watchman s gate in ideal kitchen basement, front-\\nispiece plate No. 2).\\nEVENING DUTIES.\\n\u00e2\u0096\u00a0When work is done at night the steward sees that\\nthe chef has his meat rooms and ice boxes properly\\nlocked: that dishheaters, pantries, etc., are in good\\norder for the next day.\\nWARNING SIGNS.\\nThere should be signs at all entrances that none\\nbut employes are allowed to enter their respective\\ndepartments, then only during working hours. The\\nsteward cannot be too strict in the enforcement of\\nthis rule it helps to avoid leakages, which will occur\\nHOTEL STEWARD.\\nin any house where help is permitted to come and\\ngo at will.\\nQUALI TY OF HELP.\\nThe help in the house should be the best that can\\nbe had for the wages the house can afford. Help\\ncan be had of all classes and all prices. It is seldom\\nthat a good hand is found willing to work for ex-\\ntremely low wages, and then he only stays until\\nsomething better is found\\nNO PROFIT IN CHEAP HELP.\\nI have never as yet found an instance wherein a\\nsteward has met with lasting success, whose custom it\\nis, upon newly entering on his duties, to try to impress\\nthe management of the house that he can reduce\\nthe expenses below those of his predecessor by dis-\\ncharging all forces in his control and replacing them\\nwith cheaper help, which often (I may say, invari-\\nably) results in a house sheltering a lot of material\\nwho can find work no where else. Such a method\\nhas not only the effect to lower the standard of the\\nhelp, but it also lowers the service, which, after this\\nsteward loses his position, his successor can not\\nreadily improve, unless the original scale of wages\\nis restored.\\nORGANIZATION OF A FORTY ROOM COUNTRY\\nHOTEL.\\nI will endeavor to illustrate the organizations of\\nseveral houses that have come under my notice\\nfrom a small forty-room country hotel to a large\\nsummer resort, all of them successfully managed\\nand making money for their proprietors.\\nFirst A 40-room country house, catering to trans-\\nients at $2.00 a day, the force is as follows:\\nThe proprietor, who acts as his own steward.\\nThere are in the office\\nI clerk\\nI porter, who also does the housework.\\n1 boy who makes the calls and answers bells\\nand keeps the office clean.\\n2 bar tenders\\nThe kitchen crew, colored, as follows;\\nI head cook, man\\nI pastry cook, woman\\nI assistant cook, (man) who also does pan-\\nwashing\\nI vegetable cleaner\\nI yardman (colored) who kills the poultry,\\nmakes the soap, and keeps kitchen supplied\\nwith fuel\\nI bar porter who also acts as store keeper\\nI dishwasher.\\nIn the dining room are three girls. They keep\\nthe dining room in order, wash silver and glasses,\\nscrub the dining room floor twice a week, say Wed-\\nnesdays and Saturdays, and mop the same all other\\ndays. They are reenforced at meal times by two", "height": "3667", "width": "2320", "jp2-path": "practicalhotelst01tell_0032.jp2"}, "29": {"fulltext": "THE PRACTICAL\\nchambermaids. When business is rushing an extra\\ndining room girl is engaged. The proprietor acts as\\nhead waiter; his wife is Iiouse Iceeper. She has 3\\ngirls, including the two helping at the tables; they\\nkeep the rooms in order and attend to the cleaning\\nof paints. Two colored women do the laundry work.\\nThe house is noted for cleanliness and setting a\\ngood table, and has always been a money maker.\\nThe proprietor of the above house has a contract\\nwith the butcher to furnish all meats at a fixed rate\\nsteaks, chops, roasts, boiling beef, etc., at uniform\\nprice, the same butcher preparing all meats ready\\nfor cooking.\\nThe following breakfast, dinner and supper bills\\nare fair specimens of meals served at this house.\\nBREAKFAST.\\nOranges and Apples.\\nOatmeal mush.\\nDry, buttered or milk toast.\\nFried chicken.\\nBeef steak. Ham. Pork chops.\\nFried apples and bacon.\\nEggs fried, boiled or scrambled.\\nPotatoes stewed, fried or baked\\nHot rolls. Plain bread.\\nTea. Coffee. Milk.\\nDINNER.\\nVegetable soup.\\nFried Mississippi River catfish, tomato sauce.\\nPickled beets. Chow chow. Olives.\\nBoiled mutton with turnips.\\nRoast beef, brown gravy.\\nLeg of veal with dressing.\\nBaked chicken pie.\\nApple fritters, brandy sauce.\\nBoiled and mashed potatoes.\\nSugar corn. Tomatoes.\\nString beans.\\nCabinet pudding.\\nPeach pie. Custard pie.\\nWine jelly.\\nFruit.\\nCoffee. Milk\\nSUPPER.\\nCorn meal mush and milk.\\nCream toast.\\nBaked bananas.\\nSirloin steak. Liver and bacon.\\nSausage.\\nFried or boiled eggs.\\nStewed pigsfeet.\\nCold roast beef. Ham. Mutton\\nGerman fried potatoes Baked potatoes\\nHot waffles. Biscuits. Plain bread\\nApple sauce.\\nTea.\\nCoffee.\\nMilk.\\nHOTEL STEWARD. ir\\nThe bills are changed daily and are written by\\nthe clerk for each meal.\\nThere are often served at this house Lodge instal-\\nlation and ball suppers, when as many as a hundred\\ncouples are entertained. The proprietor never has\\nany trouble to secure waitresses for an occasion of\\nthis kind, as there are always plenty of girls of re-\\nspectable families pleased to give a helping hand.\\nThe chef and the pastry cook begin to prepare about\\ntwo days in advance, and when the time comes and\\nall is ready you will see as nice a table decorated\\nwith a profusion of flowers, stands of fruit and orna-\\nmentals of salads, jellies, cakes, etc., as you could\\nwish for.\\nThe daily per capita of this house averaged about\\n52 cents.\\nORGANIZATION OF A ONE HUNDRED ROOM,\\nTWODOLLAR-A-DAY HOTEL.\\nThe organization of a 100 room hotel at $2.00 per\\nday in a small city is about as follows:\\nI steward\\nI headwaiter\\nChef and crew consisting of\\nI second\\nI broiler\\nI fry cook\\nI vegetable cook\\nI fireman and pan washer\\n3 dishwashers\\nI silver washer\\nI fruit pantry girl\\nI baker and pastry cook combined\\n1 baker s helper\\nI scrubber who does all the kitchen cleaning\\n1 store keeper\\n2 girls in help s hall\\nThe fruits, etc., are served direct from the store-\\nroom, which is located on the same floor with and\\nadjoining (he kitchen, there being direct communica-\\ntion. The coffee making is done by one of the\\nwaiters, the baking of griddle cakes and toasting\\nbread is done by the baker s helper. The carving\\nis done by the head cook and his assistant.\\nThere is no cream bought for the house, but the\\ndairyman brings the milk fresh from the farm in the\\nmorning. It is then placed in cans which are sup-\\nplied with air-tight covers, the milk is then placed\\nn a box filled with ice water continually flowing from\\nthe large refrigerator. The next morning the cans\\nare taken out and the milk drawn off by means of a\\nfaucet, leaving the cream in the can. There is no\\npantry, everything is served from the kitchen, bake-\\nshop and storeroom, which makes bookkeeping\\nrather difficult. The house sets a good table and\\nthe per capita cost is about 75 cents.\\nThe following are fair samples of breakfast, dinner\\nand supper bills.", "height": "3656", "width": "2408", "jp2-path": "practicalhotelst01tell_0033.jp2"}, "30": {"fulltext": "a THE PRACTICAL\\nBREAKFAST.\\nFruit in season.\\nRolled oats or Farina in cream.\\nRadishes. Young onions.\\nBroiled bluefish, parsley butter.\\nB ried panfish.\\nSirloin or tenderloin steak, plain or with onions.\\nHam. Calves liver and bacon.\\nMutton chops.\\nLamb hash on toast.\\nChipped beef in cream.\\nEggs as ordered.\\nFrench fried or stewed potatoes.\\nRolls. Muffins. Toast.\\nGriddle cakes, maple syrup.\\nApple butter.\\nTea. Coffee. Cocoa.\\nDINNER,\\nSplit pea soup\\nBoiled lake trout, anchovy sauce.\\nHollandaise potatoes.\\nOlives\\nYoung onions.\\nPickles.\\nRoast beef, drip gravy.\\nTame duck stuffed, apple sauce.\\nIrish stew, Dublin style.\\nSpanish puffs, wine sauce.\\nMashed potatoes. Boiled potatoes.\\nStewed tomatoes Green peas.\\nSugar corn.\\nSago pudding, lemon sauce.\\nMince pie. Cocoanut pie\\nAlmond ice cream. Assorted cake\\nNuts and raisins. Fruit.\\nCheese crackers.\\nCoffee.\\nSUPPER.\\nSardines on toast.\\nMangoes. Olives.\\nCracked wheat or pearl barley.\\nFried yellow pike, tomato sauce.\\nPotatoes au Gratin.\\nBroiled oysters on toast.\\nSirloin or tenderloin steak.\\nPork chops.\\nCold: Roast beef, ham and tongue.\\nEggs as ordered.\\nPotatoes, baked, boiled or Saratoga.\\nPotato salad.\\nTea rolls. Plain bread. Toast.\\nStrawberry jam. Cake.\\nCoflee. Chocolate. Tea.\\nAt this house were served numerous banquets,\\nluncheons and collations. One of these was a re-\\npast for 450 Knights of Pythias at one seating, price\\n50 cents a piate. The dining rooms would only ac-\\nHOTEL STEWARD,\\ncommodate 200, and in order to seat the balance all\\nadjoining sample rooms, parlors and hallways had\\nto be utilized. In this way room for all was found\\nand everybody served and satisfied. There was no\\nprinted menu, and everything, excepting ice cream,\\noysters and coffee was on the tables before the guests\\nwere seated. The following was served:\\nStewed oysters.\\nCrackers.\\nRelishes.\\nAssorted sandwiches.\\nChicken salad.\\nSardines.\\nDeviled eggs.\\nIce cream. Cake.\\nCoffee.\\nThis was a successful house and made money for\\nthe proprietor. The help was not always the best.\\nThere was one bad feature with this house, and\\nthat was the help roomed all in one hall regardless\\nof color or sex the result can be imagined\\nORGANIZATION OF A TWO-HUNDRED-ROOM\\nCITY HOTEL OF THE FIRST CLASS.\\nThe following is the organization of a 200 room\\nhouse in Chicago, rates $3,50 to $5.00 per day, located\\nin the business district.\\nI steward\\nI inside steward\\nI head waiter\\nKitchen crew of ten, including.\\nI chef\\nI second\\nI roast cook and broiler\\nr fry cook\\nI butcher and cold meat man\\nI vegetable cook\\nI fireman and chicken butcher combined\\n1 pan washer\\n2 kitchen girls\\nI pastry cook\\nI baker\\nI girl to help in bakeshop\\nT girl in fruit pantry\\nI girl in coffee pantry\\n1 girl in silver pantry\\n2 dishwashers (men) with machine\\nI storekeeper\\nI yardman\\nThe help is all of the best class and well paid.\\nThe service is of the finest that money can buy. The\\nwhole organization works to perfection. The inside\\nsteward superintends the serving of all meals. The\\nchief steward spends but little time in the pantries;\\nhe buys the supplies, to last not over a week. The\\nmilk and cream are supplied from a herd of Jerseys\\nbelonging to the owner of the hotel. The bills of\\nfare are perfect, the following being fair samples:\\nBREAKFAST.\\nStrawberries Oranges Baked apples\\nOatmeal Cerealine Cracked wheat", "height": "3667", "width": "2320", "jp2-path": "practicalhotelst01tell_0034.jp2"}, "31": {"fulltext": "THK PRACTICAL HOTEL STEWARD,\\n13\\nFried oysters\\nStewed oysters\\nBeignets of pineapple, sauce Chartreuse\\nFried\u00e2\u0080\u0094 Perch, Smelts, Codfisli cakes\\nBroiled Bluefish, Fresh mackerel. Shad,\\nSalt mackerel Whitefish, Smoked salmon\\nLamb steak with bacon\\nTenderloin steak Sirloin steak\\nBreakfast bacon Ham Pig s feet\\nCalf s liver and bacon\\nVeal cutlet Honeycomb tripe Mutton chops\\nPork chops.\\nOconomowoc sausage, broiled or frifd\\nStewed lamb kidneys Broiled chicken\\nChipped beef in cream Fried onions Fried bananas\\nBrowned corned beef hash Fried hominy\\nPotatoes baked, French fried. Lyonnaise\\nHashed brown, Saratoga. Stewed in cream, au Gratin,\\nGerman fried Fried sweet potatoes\\nMashed potatoes Boiled potatoes\\nSweet potato croquettes Spinach with egg\\nAsparagus Kohlrabi Parsnip fritters\\nRum punch\\nBroiled squab on toast\\nLettuce and tomato\\nSteamed apple roll, wine sauce\\nApricot pie Cream glace Lemon custard pie\\nLady cake Assorted cake\\nBisque ice cream\\nFruit Dates\\nAssorted nuts\\nRaisins\\nFigs\\nRoquefort and Imperial cheese\\nCoffee\\nEggs k la Meyerbeer\\nOmelette with run\\nEggs poached\\nThe following constitutes the working force of a\\nScrambled eggs with oysters large and fashionable summer resort of about 500\\nFrench rolls Corn bread rooms, the nearest base of supplies being 350 miles\\nGraham rolls\\nCrescents Wheat muffins Toast to order distant\\nWheat and rice cakes\\nEnglish breakfast, Ceylon. Oolong and Green tea\\nCoffee Chocolate Cocoa\\nLUNCH.\\nBlue points\\nBouillon with rice\\nWelsh rarebit\\nDill pickles Radishes\\nOlives\\nFillet of Pompano au Vin Blanc\\nCucumbers Potatoes vendome\\nChicken livers saute k la Financifere\\nMacaroni, Milanaise\\nRoast ribs of beef\\nRoast fricandeau of lamb, tomato sauce\\nCOLD: Roast beef Ham Mutton Turkey Veal\\nBeef tongue Boned pig s feet Lamb s tongue\\nSardines\\nLobster mayonnaise Lettuce\\nMashed potatoes Fried sweet potatoes\\nSuccotash Boiled potatoes Tomato fritters\\nButter rolls\\nApple pie Pumpkin pie Silver cake\\nBlack cherries Assorted cake\\nFruit sherbert\\nFruit Figs Dates\\nI steward\\nI headwaiter\\nKitchen crew of 17, including.\\nI chef\\nI second cook\\n1 assistant second\\n2 roast cooks and broilers\\n2 fry cooks\\nI butcher\\nI cold meat man\\nI coffee man\\nI vegetable cook\\nI help s cook\\nI fireman and chicken butcher\\nI pan washer and fish cleaner\\n3 girls\\n1 baker\\n;cook L rved by them\\n2 helpers\\n2 girls in fruit pantry\\n2 storekeepers (one the printer)\\nf I to help receive goods\\nI to handle ice\\n5 yardmen i to keep yard and lawn in order\\nI I to handle the garbage\\nI roustabout\\n10 dishwashers, induing, one man who oper-\\nates the machine, 3 men sorters and 6 girls.\\n4 waiters in help s hall\\n;When the house is running full capacity, the head\\nI bread, pastry and ice cream\\nI pastry cook j c., \u00c2\u00bbu\u00e2\u0080\u009e~\\nNeufchatel. Swiss, Young American Edam cheese waiter s crew consists of himself, second and third\\nCoffee Tea Milk Sweet cider j \u00e2\u0080\u009eu\\nassistants, and about 100 waiters.\\nA SYSTEM OF ORDERING SUPPLIES FROM\\nDISTANT MARKETS.\\nThe house is located on a small island all supplies\\nmust of necessity be shipped by steamers from De-\\ntroit or Chicago; the milk and cream comes by ex-\\npress from 90 miles distant, put up in packages much\\nBaked roe shad, sauce Venitienne\\nCucumbers Potatoes Marquise ke those used in shipping ice cream. The fresh\\nRadishes\\nDINNER.\\nBlue points\\nSalted almonds\\nOlives\\nCream of Terrapin, Baltimore\\nConsomme Printanifere\\nDeviled crabs en coquilles\\nRoast tenderloin of beef larded, sauce Bearnaise\\nRoast turkey, cranberry sauce\\nCroquettes of sweetbreads, sauce Supreme\\nOyster patties i la Romaine\\nmeats are ordered twice a week from Chicago by\\nboat, and the groceries, poultry and vegetables from\\nDetroit, four times a week, so that it requires close\\nattention to keep a houseful of people, (often as", "height": "3656", "width": "2408", "jp2-path": "practicalhotelst01tell_0035.jp2"}, "32": {"fulltext": "14 THE PRACTICAL\\nmany as eight hundred in all,) well supplied and jet\\nnot have anything go to waste. The steward makes\\na list of all supplies wanted, with the leaving time\\nof the boats at the distant markets and time when\\ndue to arrive.\\nThe accompanying illustration will give an idea of\\nthis list, a glance at which shows the time goods\\nmust be ordered in order to secure their shipment\\nby the regular boats at stated intervals, and the\\ntime the goods are due to arrive. For instance:\\nTo insure shipment of the goods on the boat leaving\\nChicago on Tuesday 8 PM. and due at the dock\\nThursday at 9 A. M., the order must be sent from\\nthe hotel the preceding Sunday. And, as these\\ngoods are not received by the time that another\\norder must be sent for the next regular boat (boat\\nservice twice a week), the stock on hand must be\\nadded to the expected goods yet in transit, so that\\nthe steward can always order intelligently and keep\\nan even stock on hand. This must be done to avoid\\nthe spoiling of goods by overstocking or the incon-\\nvenience of running out of supplies.\\nHOTEL STEWARD,\\nbills of fare first class. The following breakfast\\nlunch and dinner bills are fair specimens.\\nFiREAKFAST.\\nFRUIT.\\nOat meal\\nSliced tomatoes\\nCerealine\\nRadishes\\nFISH.\\nBroiled whitefish Fried trout Salt mackerel\\nCodfish balls\\nMISCELLANEOUS.\\nStewed chicken Corned beef hash\\nBROILED.\\nSirloin steak Sugar cured ham Pork chops\\nBreakfast bacon Mutton chops\\nTenderloin steak plain or with onions\\nFRIED.\\nVeal cutlets breaded, tomato sauce\\nPig s feet Sausage\\nEGGS.\\nPoached Scrambled Boiled Shirred Fried\\nOmelettes plain, with ham, cheese or jelly\\nPOTATOES.\\nBoiled potatoes Lyonnaise Stewed French fried\\nBREAD.\\nHot breakfast rolls Plain bread Dry toast\\nMilk toast Corn muffins Buttered toast\\nGraham bread Wheat cakes Maple syrup\\nGreen tea Oolong tea English breakfast tea\\nr\\ni-\\nr\\nt-l\\n~i\\na.\\n0.\\n0.\\na\\np\\na\\na\\n1\\nffl\\n(t\\na\\n(t\\nMeat list from\\nc\\nn\\nChicago.\\nn\\nD\\n3-\\na\\na\\na-\\n15\\nK\\n2\\na\\na\\ni\\n9\\na.\\nc\\nn.\\np\\nM\\n-K\\ne\\na\\ns\\nc\\nI\\nc\\na\\n\u00e2\u0096\u00a0-0\\na\\na\\nc\\na.\\n(B\\na\\n(I\\na\\na\\nH\\nCE\\nH\\ncc\\ncc\\nT\\nDay of leaving\\nDay when due\\nc\\na\\n2\\ng\\n3\\n2\\n2\\nc\\nD.\\nP\\n2\\na\\na.\\n2\\nliOins Beef\\n30\\n24\\nRibs Beef\\n3f)\\n40\\nLoin Butts\\n300 lbs.\\n3.^0 lb\\nLoins Pork\\n40\\nRax Mutton\\n20\\n.\u00e2\u0096\u00a0SO\\nLambs\\n6\\n4\\nHams\\n(iO\\nBacon\\n80\\nLard\\n13 cans\\nSausage\\n50 1\\nbs.\\n50 1\\nbs\\nOlives\\nLUNCHEON.\\nPuree a la Jackson\\nRadishes\\nCucumbers\\nBaked whitefish, a 1 Espagnole\\nBrowned potatoes\\nBaked chicken pie, home style\\nBaked potatoes\\nMashed potatoes\\nBoiled rice\\nStewed tomatoes\\nSweet potatoes\\nWax beans\\nWelsh rarebit\\nCracked wheat custard, brandy sauce\\nHot brown bread\\nCelery salad Pickled beets Spiced salmon\\nSardines Pickled lamb tongues\\nCold turkey Roast beef Pork and beans\\nSugar cured ham Pork Smoked tongue\\nCardinal punch\\nPeach pie Lemon pie\\nCalifornia peaches in syrup Assorted cake\\nRaspberry jam\\nCheese Crackers\\nTea Coffee\\nDINNER.\\nClam chowder Consomme with rice\\nSliced tomatoes\\nOlives\\nRadishes\\nAt the end of the season it is but a few minutes\\nwork with the aid of these lists, to ascertain how\\nmany loins or ribs, or how many pounds of poultry^\\netc., were used for the whole season.\\nThis is the most prosperous resort west of the\\nAtlantic coast. The proprietor is a thorough hotel\\nman and has about him a most efficient corps of\\nassistants; the food is of the best quality and the\\nBaked lake trout, Creole sauce\\nLong Branch potatoes\\nBoiled fresh beef, horseradish sauce\\nPrime roast beef, browned new potatoes\\nYoung turkey, giblet and cranberry sauce\\nSpring lamb, mint sauce\\nPork and beans\\nMinced chicken on toast, Richmond\\nMacaroni with cream, au gratin\\nDeviled crabs, au garniture", "height": "3667", "width": "2320", "jp2-path": "practicalhotelst01tell_0036.jp2"}, "33": {"fulltext": "THE PRACTICAL HOTEL STEWARD. 15\\nFish salad Pickled beets hand on the day of stock taking usually once a\\nNew potatoes in cream Mashed potatoes month. A plain journal answers for this work, unless\\nNew cabbage stewed Corn fritters jg desirable to keep a continual check on the\\nBoiled rice Stewed tomatoes\\nstock from day to day, for which purpose there are\\nQueen pudding, wine sauce\\nApple pie Cocoanut pie some very complete ones in the market (notably the\\nNew York ice cream Assorted cake Fulwell stock book) which will enable the steward\\nMixed nuts Raisins\\nIced watermelon to check any part of his stock in a very short time.\\nRoquefort and Edam cheese Bent s crackers r^,^ illustration of the Fulwell and other slock books\\nCoffee\\nwill be given later in these columns.]\\nTHE HOTEL MONTHLY SYSTEM OF STORE-\\nROOM BOOKKEEPING.\\nFor a clear and concise illustration of these books\\n(receiving, issue and stock). I know of no belter\\nway than to reproduce the article on storeroom\\nbookkeeping Hotel Monthly system which ap-\\npeared in the Hotel Monthly of date May 1895,\\n(as regards the receiving and issue books) and a\\npart of a similar article in the issue of May 1893 (as\\nregards the stock book) [In this latter illustration\\nSTOREROOM BOOKKEEPING.\\nThere is no fixed method for storeroom bookkeep-\\ning. Nearly every steward has some idea of his own\\nin which he desires this branch of his department\\nconducted. When it devolves on him to start a new\\nsystem in some house that is just being opened for\\nbusiness, he goes to the stationer and has a set of\\nbooks made to suit his plans, and if the method is\\npractical will be the adopted system of that particu.\\nlar house. He usually adopts a plan which will iir.. j\\nan extra book for the wine room is referred to and\\nenable him to keep well informed in regard to ex- i\\nillustrated. J\\npense of his department and make prompt- and -r-i 1 1 j j\\nft- The books etc., needed:\\naccurate reports to the management. However,\\nA receiving bock. (An ordinary two-column wide\\nof late \\\\ears, the march of progress in this de-\\npage journal answers the purpose.)\\npartnient has kept pace with the advancement of\\nAn issue book. (A book ruled similar to the one\\nmodern hotel keeping, and systems are being evolved\\nillustrated on page 16, the page measuring about\\nby well known stewards which are practical and\\n14x16 inches.)\\ncomprehensive and are met with approval by hotel\\nA stock on hand book. (An ordinary manilla paper\\nmen in general. This will have the effect to make\\ncopying book, with index, answers the purpose.)\\nhotel storeroom bookkeeping more uniform. r\\nA hook or spindle for the requisitions.\\nThe steward is proud to have a well kept set of\\nTHE RECEIVING AND ISSUE BOOKS,\\nbooks in his storeroom. They show business tact\\nAll goods received must be accompanied with the\\nand are invariablv subject to comment.\\ninvoice, and the invoices, after being O. K d. should\\nThe object of storeroom bookkeeping is to enable\\nbe copied and itemized into the receiving book. At\\nthe steward to observe from day to day the receipts\\nthe close of each day foot up the total value of the\\nand disbursements of supplies and whether properly\\ngoods received. This will illustrate:\\nand economically handled, and also to guard against\\nMay ist, 1895.\\nleakages. p. M. SMITH,\\nA simple yet comprehensive system which I have 3 gals. Selects, (\u00c2\u00a7$1.25,\\nr J 11 20 lbs. Salmon, 15c,\\nfound to meet all requirements, and is extensively\\nused, is a set of three books, namely, a receiving ARMOUR CO.,\\nbook, an issue book and a stock book. 200 lbs. Beef Loin, 12c,\\n60 lbs. Mutton, io}4c\\nThe receiving book is a plain day book or journal $30.50\\n(such as is used in all business houses), in which is CORBIN, MAY CO.,\\nentered the quantitv, kind and price of goods as they ^4\u00c2\u00b0 ^S- Granulated Sugar, 5c,\\n10 gals. Vinegar, 12c,\\nare received. Afterward these entries are compared i doz. Olive Oil,\\nwith the regular invoices, and the latter approved\\n(or returned for correction if necessary) by the ^7-45\\nsteward and sent to the office to be audited. r,**\\nAt the beginning of the month take an inventory\\nThe issue book is for entering in the requisitions\\nof the storeroom and enter the total value of the\\nas they come from the different departments and\\nstock on hand in the place provided for it in recapit-\\nare filled.\\nulation column of the issue book. In this case say\\nThe stock book is used to record all goods on\\nthe slock on hand inventories $800.\\n$3\\n\u00e2\u0096\u00a075\\n3\\n.00\\n$24.\\n00\\n6.\\n50\\n$7-\\n00\\nI.\\n20\\n2\\n00\\nS6.75", "height": "3656", "width": "2408", "jp2-path": "practicalhotelst01tell_0037.jp2"}, "34": {"fulltext": "I6\\nTHE PRACTICAL HOTEL STEWARD\\nStoreroom Issue Book, Hotel Monthly System\\nDate,\\nKITCHEN\\nDINING ROOM\\nOFFICE\\nBAB\\n2 doz.\\nSiuMtbrtad,\\n1\\n60\\n6 gal.\\nCrMm\\n3\\nice\\n1\\n50\\n5yai.\\nBuurbon\\n9\\nSO\\n10 lb,.\\nFlour\\n30\\nMtb,.\\nSugar\\n1\\n1 bot.\\nInk\\n30\\n3 U-t.\\nLemon\\n60\\n3 ti03.\\nEgg,\\nCO\\niiu.\\nPbache,\\n1\\n50\\n6\\nToUet Paiier\\n_\\nalbe.\\nCfieew\\n30\\nSO lb,.\\nRaatt\\n7\\n50\\n1 lb.\\nTm.\\n$2\\n2\u00c2\u00ab\\nfio\\nto\\n910\\n00\\n$5\\n95\\nLAUNDRY\\n16 lbs.\\nSoap\\n6i\\nBlueing\\n20\\n.81\\nINDIVIDUAL ACCTS.\\n1 bbl.\\nFlour {Proprietor,\\nfamily residence\\n\u00c2\u00bb5\\n00\\nHOUSEKEEPER\\nZ\\nBrooms\\n36\\nPumice\\n25\\n,61\\nBA\\nKERY AND PASTRY R\\nCOM\\nG doz.\\nEgg,\\n1\\n20\\nLOlbsl\\nButter\\nS\\n25\\nRECAPITILATION\\n$3\\ni5\\nKitchen\\n10\\nDinio^ Room\\n5\\n9S\\nBakery Pastry Room\\n3\\nIS\\nOffice\\nH\\n22\\nLaundry\\n8i\\nSERVANTS UALL\\nHousekeeper\\nei\\n12 lbs.\\nSugar\\n60\\nServant s Hall\\n1\\nSO\\n3 lbs.\\nCoffee\\nHO\\nJliscellaneous\\n$1\\n50\\n2i\\nsv\\nBar\\n10\\n10\\nIndividual Accounts\\n5\\nTotal,\\n$39\\n97\\nStock on Hand this a.m.\\naoo\\n00\\nReceived to-day\\nn\\n15\\n817\\n15\\nMISCELUXEOUS\\n^1\\nIssues to-day\\n39\\n97\\nStock on Hand this f.h$807\\n18\\nHouse count 28\\nCost per capita 87 cts.\\nAll requisitions must be signed by the head or the\\nacting head of the department from which they come.\\nAt the close of day these are assorted and entered\\ninto the issue book, each under its particular head,\\nafter the manner shown in the accompanying illustra-\\ntion. It is an easy matter to foot up the totals of the\\nissues to tlio different departments, and enter them\\nin the recapitulation column, where the sum total of\\nthe issues for each day is obtained.\\nWith these figures and the house count ii is an\\neasy matter to find the cost per capita for the day.\\nFor instance, by dividing the total amount of the\\nissues in dollars and cents by the number of the\\nhouse-count, the cost per capita is obtained (see in\\nillustration; $24.57 of the recapitulation divided by\\n28, house count, the cost per capita is shown to be\\n87 cents. Issues to the bar, or to individual account\\n--that is, issues for outside the hotel, as to the\\nowner s private residence, etc. do not figure in the\\nper capita, and therefore are separated in the re-\\ncapitulation). The value of the stock on hand is\\nalso ascertained from day to day by adding to the\\nSlock on hand in the morning the total amount of the\\nreceipts for the day, and deducting from the figures\\nso obtained the amount of the day s issues, when\\nthe figures show the value of stock that should be\\non hand next morning when the storeroom opens.\\nBy this system an inventory of the storeroom taken", "height": "3667", "width": "2320", "jp2-path": "practicalhotelst01tell_0038.jp2"}, "35": {"fulltext": "THK PRACTICAL HOTEL STEWARD. I7\\nat the end of the month should give figures corres- first.Commissary second, General Expense and third\\nponding very closely with the stock on hand entry Individual accounts.\\nin the issue book at the end of the month.\\nTHE STOCK ON HAND BOOK.\\nStock taking and keeping track of stock on hand\\nis facilitated by two indexed blank books, one for\\nthe reserve storeroom and the other for the wine\\nroom. (If no wine room then one book is sufficient.)\\nOrdinary copying books of manilla paper, costing\\nfrom 75 cents to Si. 50 each, according to size and\\nquality, are satisfactory for this purpose. In these\\nbooks a page is given to each article and the articles\\nare indexed so that they can be readily referred to-\\nTo illustrate: Suppose there are three barrels of\\nBourbon whisky in the wine room. These would\\neach have a page and be numbered, say 2,458, 2,459\\nand 2,460 respectively. One page would be headed\\nBourbon 2,458 and under it so many gallons as\\nthe barrel contains, say 56I.V, and also the price paid\\nfor it and the date it was received. In using from\\nthe barrel each separate amount as drawn from it\\nis subtracted and debited to the department to which\\nit goes, together with date, etc., as shown below:\\nUnder the head of Commissary are placed Kitchen-\\nDining Room, Bakery and Pastry, Helps Hall and\\nMiscellaneous, which latter includes ice, banquets,\\netc. Under General Expense are included Bar,\\nHousekeeper, Office and Laundry; and under Indi-\\nvidual are such items as are charged to the proprie-\\ntors or parties favored and not chargeable to the\\nper capita of supplies. These individual account\\nissues are, however, charged to the parties from the\\noffice and the storeroom credited with the amounts.\\nThe total of the commissary only is taken to ascer-\\ntain the per capita cost of supplies, but the grand\\ntotal of all the departments should be taken (as\\nshown in the issue book) to ascertain the stock on\\nhand.\\nHYDE PARK HOTEL, York, Pa.\\nMay 2, 1895.\\nDAILY REPORT OF STOREROOM ISSUES.\\nBar.\\nBOURBON, 2,458\\nJune 9, 1892, 563^ gals. $1.90\\nSept 9, 1892,\\nSept. 10, 1892,\\nCommissary.\\nKitchen\\nDining Room\\nPastry and Bakery\\nPage 246 Helps Hall\\nMiscellaneous\\n53K\\nKitchen\\n52\\nGenp:ral Expense.\\nBar\\nHousekeeper\\nOffice\\nLaundry\\nArticles added to the stock on hand are entered on\\nthe stock book. For instance: Suppose there are\\n4 boxes of P. G. soap in the reserve storeroom. A\\npage of the stock book would show that. Ten other\\nboxes of P. G. soap are received. These would be Stock on hand\\nPurchased\\nentered on the same page and added to the stock on\\nhand, giving a total of 14 boxes on hand.\\nThese stock on hand books keep the steward and\\nthe proprietor informed daily of the variety and\\nquantity of the stock on hand, and are also invaluable\\nfor reference when buying supplies.\\nIndividi M-.\\nTotal\\nTotal\\nLess issues as above\\n10\\n5\\n3\\nI\\n95\\n45\\n50\\n20\\nID\\n40\\n61\\n2\\n22\\n84\\n14\\n34\\n800\\n47\\n45\\n847\\n34\\n45\\n97\\n812\\n48\\n90\\n07\\n97\\nBal. stock on hand this day\\nSigned, J. T. stewaid.\\nTHE BANQUET BOOK.\\nThere should also be kept a book to record all\\nDAILY REPORT TO THE MANAGEMENT. banquets, luncheons, collations, etc. A long day\\nThe daily report to the management is made every book or journal will answer for this purpose. On\\nmorning for the previous day s transactions, and is the left hand page of the folio, may be noted the\\npractically a copy of the totals from the Daily name of the association or party giving the same,\\nIssues book, about like the following illustration, with time, price and the number of covers, also a\\nthe figures on which are taken from the HOTEL copy of the Menu. In the opposite, or right hand\\nMonthly issue book illustrated in the September page, the issues and steward s memoranda. Such a\\nnumber of this publication, except that they are record will prove of great benefit in serving future\\nsomewhat differently arranged. banquets, and one can tell very nearly how much is\\nThe sheet is about 4 inches wide by 6 inches long, made on every spread served by the house. The\\nThe items are divided in three departments, namely; following illustration, which is self explanatory, will", "height": "3656", "width": "2408", "jp2-path": "practicalhotelst01tell_0039.jp2"}, "36": {"fulltext": "i8 THE PRACTICAL\\ngive a fair idea of what I believe a very simple and\\nmost practical method\\n{See page rg for illustration of banquet book.)\\nKEEPING AND ISSUING STORES,\\nThe storeroom should be in charge of a competent\\nand trustworthy man, one who will attend strictly\\nto his work and not become familiar with the help.\\nHe should be punctual in keeping the hours for issu-\\ning the supplies to the different departments. Notice\\nof such hours should be posted in a conspicuous\\nplace in every department, that the various heads\\nthereof may be governed thereby. The hours be-\\ntween the time for issuing are occupied by the store-\\nkeeper to attend to his books. He should keep his\\ngoods nicely arranged, a permanent place for every-\\nthing so that not too much time need be taken up in\\nfinding anything in his absence.\\nHOW TO AVOID SHRINKAGE.\\nIn issuing stores the storekeeper should pay es-\\npecial attention to avoid too great a shrinkage in his\\nHOIEL STEWARD.\\nstock, which is sure to occur where all perishable\\ngoods are weighed, measured or counted without\\nmaking allowance for some waste, as in fresh or\\nsalted meats, milk and cream or fruit. For instance,\\na loin of beef weighs 67 pounds at the time received\\nit is hung in the refrigerator and after two or three\\ndays, when taken out and weighed again, it will have\\nlost say two pounds, and if one loin is used every day,\\nat the end of the month there would be a loss of 60\\npounds. Allow the same average of loss in all meats\\nand at the end of the month there will be a shortage\\nin stock for which it is hard to account. A similar\\nresult will be met with in all perishable supplies.\\nI have found the safest way is, when issuing, to\\nadd a fraction of a cent to the cost price, this being\\ndone in order to make due allowance for the natural\\nshrinkage. For milk and cream, charge each de-\\npartment its proper proportion from the invoice;\\nfruits by the whole or fraction of a package, instead\\nof by the dozen.\\nA Convenient Pocket Prices Reference Book.\\n*A POCKET PRICES REFERENCE BOOK. containing 100 to 150 pages of strong paper, indexed\\nAn indexed reference memorandum of prices is in proper proportions and ruled as shown in the\\nvery useful and handy both for the steward and accompanying diagram will suit the purpose. In it\\nstorekeeper. The former, in going to market, can, the cost of all goods is entered from the regular in-\\nby refering to it, readily ascertain what prices were voice book. When the price last paid is the same\\npreviously paid for certain articles. To the store- as that of a prior purchase no note need be made of\\nkeeper it comes handy in the extension of values in it, only when there is a change in price,\\nthe issue or stock books. A book about 4x6 inches\\nAllspice\\nApples, Erie G\\nAlmonds shell\\nwhole\\nApples, bbl. J.\\nG\\n8/19- .15\\n10/10-3.00\\n9/12- .25\\n-14\\n8/3 -3-50\\n-2.7s\\n10/8\\n12/9\\nA\\n12/1 .27) B\\nC\\nD\\nE\\nF\\nG\\nH\\nI\\nJ_\\nK\\nL\\nM\\n*[I understand that a prominent steward of my acquaintance now has such a book compiled and will\\nshortly put same on the market, for the especial use of proprietors, managers, stewards and store-\\nkeepers.]", "height": "3667", "width": "2320", "jp2-path": "practicalhotelst01tell_0040.jp2"}, "37": {"fulltext": "THE PRACTICAL HOTEL STEWARD.\\nBANQUET BOOK\\nTHE ARLINGTON HOTEL\\n\u00c2\u00ab9\\nBanquet Served to\\nMONTGOMERY COUNTY\\nBAR ASSOCIATION\\nDecember 12, 1895.\\nNumber of covers 75.\\nPrice per cover $2 50.\\nTo be served at 9:30 P. M.\\nMusic and flowers extra.\\nWine to be charged as follows;\\nSauternes per quart $2.00\\nClaret, Pontet Canet 2.50\\nChampagne qq\\nMENU\\nBluepoints\\nCelery\\nConsomme Princesse\\nOlives Roasted nuts\\nPlanked whitefish, parsly butter\\nSliced cucumbers Potatoes Saratoga\\nLamb chops, French peas\\nSmall patties of chicken\\nPunch, Benedectine\\nLarded quail with jelly\\nFried hominy\\nLettuce and tomato mayonaise\\nTutti-frutti ice cream\\nHothouse strawberries\\nAssorted cake\\nRoquefort\\nBlack coffee\\nISSUES.\\n400 Bluepoints,\\n7 doz. celery\\n1 qt. olives\\n2 lbs. shelled almonds\\n20 lbs. whitefish\\npk. potatoes\\n2 doz. cucumbers\\n48 lbs. rax lamb\\n20 lbs. chicken\\n75 patties\\n6^ doz. quail\\nI case lettuce\\n3^ crate tomatoes\\nI qt. oil\\nX doz. eggs\\n1 pt. vinegar\\n3^ gal. cream\\n2 lbs. jelly\\n2 lbs. hominy\\n2 lbs. cooking butter\\n4 lbs. salt pork\\n12 cans peas\\n2 lbs. flour\\n1 pt. sherry\\n4 cans mushrooms\\n2}4 gal- punch\\n23^ gal. ice cream\\n15 qts. strawberries\\n}4 lb. cheese\\n2 lbs. crackers\\nCake\\nI lb. coffee\\nTotal issues\\n10 w^aiters. $r.oo each\\nExtra cook, i day\\n75 covers a $2 50\\nLess issues and expense as above\\n75c.\\n20c.\\n30c.\\nIOC\\n20C.\\nISC.\\nI2C.\\n15c per doz.\\n$1.50\\n$i 00\\nI 40\\n20\\n60\\n40\\n7 20\\n3 40\\n98\\n9 75\\n75\\n1 50\\n50\\n07\\n02\\n40\\n28\\n04\\n26\\n48\\n2 40\\n06\\n13\\n60\\nI 20\\nI 95\\n7 50\\n20\\n24\\nI 20\\n33\\n$48\\n14\\n10\\n00\\n3\\n00\\n61\\n14\\n$187\\n50\\n61\\n14\\n$126 34\\nSTEWARD S MEMORANDA.\\nThe spread was satisfactorily served all guests\\npleased.\\nWaiter James Brown broke two bouillon cups.\\nWaiter H. Samson is too slow and lacks training.\\nBalance, all O. K.\\nWINE SERVED.\\n8 quarts Sauterne\\n12 Pontet Canet\\n18 Champagne\\nMendelsohn Quintette $15 00\\nFlowers 20 00\\nS 16 CO\\n30 00\\n72 00\\n8ii8 00\\nTime to serve: one hour and twenty minutes.", "height": "3656", "width": "2408", "jp2-path": "practicalhotelst01tell_0041.jp2"}, "38": {"fulltext": "THE PRACTICAL HOTEL STEWARD.\\nRequisition Blanks.\\nThese Storeroom Requisition Blanks are in use in\\na first class hotel, and are printed liere to give a\\ngeneral idea of a form which, with slight alterations\\nto meet particular demands, will be found satis-\\nfactory. The size of sheets can be made to suit the\\nconvenience of the printer, It is well to distinguish\\nthe different blanks by having the paper for each of\\na different color.\\nNORTHERN HOTEL.\\nSTORE ROOM Deliver to Kitchen:\\nWanted\\nNORTHERN HOTEL.\\nMARKET ROOM Deliver to Kitchen:\\nWanted\\nB f, sh trns\\nribs\\nliver\\nkidney\\ncorned\\nox tails\\nskins\\ntongues\\nM t n racks\\nsaddles\\nlees\\nloins\\nLamb, racks\\nkidneys\\nfries\\npkd tng\\nVeai.h d q tr\\nforeq t r\\nCalf s head\\nbrains\\nfeet\\nliver\\nPork, loins\\nt nd rlns\\nsausage\\nPig s feet\\nSweetbreads\\nTripe\\nHams\\nBacon\\nFowls\\nLard\\nPOULTRY\\nGAME\\nEggs\\nE glish snipe\\nGeese\\nGrouse\\nPartridge\\nPlover\\nQuail\\nDuck, red h d\\ncvas b k\\nmallard\\nteal\\ntame\\nRiceblrds\\nReedblrds\\nSquabs, tame\\nwild\\nTurkeys\\nWoodcock\\nSpng chick n\\nFowls\\nFISH AND\\nSHELL F SH\\nCodfish\\nsalt\\nBlueflsh\\nBlackfish\\nHalibut\\nHaddock\\nMack r lfrsh\\nsalt\\nSmelts\\nShad\\nBass, striped\\nsea\\nblack\\nlake\\nWhiteflsh\\nSalmon\\nsmoked\\nSheep s head\\nFlounders\\nWanted\\nPompano\\nWeakflsh\\nKIngflsh\\nTrout, lake\\nbrook\\nLobster\\nCrabs, soft\\noyster\\nH r ng kip rd\\nHolland\\nmarinirt\\nShrimps\\nCrawfish\\nFrog s legs\\nScallops\\nHelp s fish\\nTerrapin\\nGreen turtle\\nRed snapper\\nPerch\\nPickerel\\nPike\\nTurbot\\nSoles\\nRaie or skate\\nOysters\\nL tlfn kclms\\nAnchovies\\nardines\\nRussian\\nboneless\\ndomestic\\nCaviare\\nSalt sard len\\nV G TBLES\\nApples\\nAsparagus\\nBeets\\nBrussels spts\\nCabbage\\nCarrots\\nCauliflower\\nCelery\\nChicory\\nChives\\nCranberries\\nCucumbers\\nEgg plant\\nEscarole\\nGreen corn\\nGreen peas\\nGreen pep rs\\nHorse r dish\\nKale\\nIjceks\\nLettuce\\nLima beans\\nMint\\nOnions\\nOyster plant\\nParsnips\\nParsley\\nPotatoes\\nsweet\\nRadishes\\nRomaine\\nSorrel\\nSpinach\\ntring beans\\nSquash\\nTomatoes\\nTurnips\\nFresh\\nmushrooms\\nWatercress\\n.189\\nCANNED\\nGOODS\\nArtichokes\\nAsparagus\\nAmerican\\nFrench\\nBeans, Lima\\nString\\nWax\\nBrussels spts\\nCaviare\\nCorn\\nLobster\\nMushrooms\\nPeaches\\nPears\\nPeas, French\\nAmerican\\nPine apples\\nSardines\\nShrimps\\nSorrel\\nSuccotash\\nTruffles\\npeelings\\nApples\\n.\\\\nchovies\\nAllspice\\nBeans, white\\nBarley\\nBrooms\\nBrushes\\nCassia, whole\\nground\\nCloves. hole\\nground\\nCorn starch\\nCurry, pwdrd\\nCapers\\nCitron\\nChocolate\\nCheese\\nCracker dust\\nCurrants\\nCr ked wheat\\nClams\\nFlour\\nFarina\\nGinger\\nGelatine\\nWanted\\nHerbs,\\nSage.whle\\ngr nd\\nThyme\\nwhole\\ngr nd\\nBay le ves\\nHominy\\nJelly\\nLemons\\nPort wine\\nSherry\\nWhiskey\\nBrandy\\nRum\\nAlcohol\\nClaret\\nMustard\\nMace, whole\\nground\\nMacaroni\\nMeal, corn\\noat\\nN tm gs.whle\\nOlive oil\\nOlives\\nPails\\nPepper, gr d\\nwhole\\nwhite\\ncayenne\\nPea meal\\nPickles\\nRaisins\\nRice\\nRice flour\\nSugar.\\npowdered\\ngr nul t d\\nbrown\\nSalt\\nSago\\nSoap\\nSaltpetre\\nTwine\\nTapioca\\nTomatoes\\nVermicelli\\nVinegar\\nWorcester-\\nshire sauce\\nSapolio\\nItalian paste\\nNORTHERN HOTEL.\\nSTOREROOM Deliver to Fruit Pantry\\nWanted\\nlbs B st coffe\\nHelp\\nOolong tea\\nGreen\\nEng.bre k\\nfast tea\\nHelp tea\\nChocolate\\nT blebut r\\nHelp\\nAlmonds\\nFilberts\\nPecans\\nWalnuts\\nCut sugar\\nPow d\\nGran\\nSalt\\nPepper\\nMustard\\nWater\\ncrackers\\nSoda\\nOyster\\nWhitening\\nCreamery\\ncheese\\nRoqueft\\ncheese\\nSwiss\\nEdam\\nBrie\\nCamenb rt\\nWanted\\nDoz. eggs\\nCurrent jelly\\ncans Apric ts\\nCherries\\nPeaches\\nPears\\nPineapple\\nPlums\\nQuinces\\nSardines\\nSalmon\\nbox Lemons\\nRaisins\\nToothp ks\\nMaf^hes\\nbot. Worces.\\nsauce\\nHalf d\\nanch vi\\ntobsco\\ncliowchow\\nGherkins\\nM x dp k s\\nOlive oil\\nBHth bricks\\nBars soap\\ngals. Olives\\nVi iegar\\nM plesy p\\nR ckc ndy\\nsyrup\\nCream\\nMilk", "height": "3667", "width": "2320", "jp2-path": "practicalhotelst01tell_0042.jp2"}, "39": {"fulltext": "THE PRACTICAL HOTEL STEWARD.\\nA Steward s Market List of Perishable Foods.\\nMARKET LIST, 189....\\n3X.\\nOn Hand\\nVeal\\nRib K 8t Beef\\nHelp\\nLoin\\nTen rloin\\nKounds\\nStrips\\nKoils\\nShanks\\nPlateC n d\\nHump\\nTongues,\\nFresh Beef\\nPkl d\\nOx Tails\\nLiver\\nSw tbr ds\\nSuet\\nLoins Mutton\\nLCBB\\nKax\\nWhole\\nKidney\\nLamb\\nWhole\\nHalf\\nLee\\nForeqt r\\nLoin\\nSw tbr ds\\nLiver\\nLoin Pork\\nLarding\\nTen rloin\\nSalt\\nYoung Pig\\nPork Sausage\\nLyon\\nVienna\\nFresh Tripe\\nPickled Tripe\\nFr sh Pig s Ft\\nPkld.Pigs Ft\\nPig s .Jowl\\nLamb s Tong.\\nLamb s Fries\\nPig s Tongue\\nCalf s Head\\nNo. 1 Hams\\nNo. 2 Hams\\nNo 1 Racon\\nNo 2 Bacon\\nNo. 1 Lard\\nNo. 2 Lard\\nWantea\\nLake Trout\\nBrook Trout\\nWhiteHsh\\nPike\\nPickerel\\nI eroh\\nPan Ush\\nUliKk bass\\nSturgeon\\nSalmon\\nSmelts\\nHalibut\\nKedsnapper\\nFresh Cod\\nSalt\\nHaddock\\nPompanoJ\\nBlueUsh\\nSea Bass\\nFlounders\\nFin an Had e\\nF h Mackerel\\nSpanish\\nSalt\\nBuck Shad\\nUoe\\nSliad Uoe\\nSoles\\nLive Lobster\\nBoiled\\nCrabs\\nShrimps\\nScallops\\nTurtle\\nTerrapin\\nCrawfish\\nFrog Legs\\nQuohaug Clm\\nLittleNeck\\nPea Nut\\nShell Oysters\\nCount\\nSelect\\nStandard\\nOn Hand\\nWanted\\nOn Hand\\nTom Turkey\\nHen Turkey\\nHens\\nCocks\\nIloast Chick s\\nBroiling\\n(ieese\\nDucks\\nI igeons\\nSquabs\\nPheasant\\nPrairie Chic.\\nGrouse\\nDoe Birds\\nKice Birds\\nPlover\\nSnipe\\nQuail\\nWild Geese\\nBrant\\nMallard D ks\\nTeal Ducks\\nCanvas Back\\nDucks\\nAntelope\\nOld Potatoes\\nNew\\nSweet\\nWhite T nips\\nRuta-baga\\nSquash\\nCabbage\\nCarrots\\nParsnips\\nOld Onions\\nloung\\nGarlic\\nSharlots\\nChives\\nI eeks\\nString Beans\\nWax\\nNavy\\nLima\\nGreen Corn\\nCireen Peas\\nCaulillower\\nAsparagus\\nEgg Plant\\nOyster Plant\\nSpinach\\nNew Beets\\nBeet Greens\\nWanted\\nOn Hand Wanted\\nDandelions\\nBrussel Spr ts\\nTomatoes\\nLettuce\\nChicory\\nRadishes\\nMushrooms\\nParsley\\nSorrel\\nChevrll\\nMint\\nTarragon\\nelery\\nCelery Roots\\nHor e Radish\\n(i rated\\nHorse Radish\\nRoot\\nGreen Peppei\\nRed Pepper\\nWater Cress\\n|{liubarb\\nOranges\\nLemons\\nBananas\\nTable Apples\\nCooking\\nGrapes\\nCreamerv\\nButter\\nDairy\\nCooking\\nEggs\\nAmer Cheese\\nBrie\\nCam bert\\nEdam\\nGorg zola\\nParagon\\nNeufcha l\\nParmesan\\nRoquefort\\nStilton\\nSwiss\\nSweet -Milk\\nSkimmed\\nButter\\nCream\\nreast\\nPerishables On Hand and Wanted.\\nThe above list of perisliable foods appeared in the\\nHotel Monthly of September 1893, as a contribu-\\ntion from Mr. G. DeM. Sherman, then steward of\\nthe Virginia Hotel, Chicago, and now manager of\\nThe Cairo at Washington, D. C, who compiled it\\nwith the idea of its being a help to him in marketing,\\nwhich it has proved to be.\\nThi^ sheet upon which it is printed for his use is\\niix 17 inches in size, and the vertical columns are\\nuniform of an inch in width.\\nThe list is arranged so that every article can be\\nreadily located. First comes the beef meats, then\\nthe mutton, veal, pork and fancy meats. The second\\ncolumn is devoted to fish, beginning with the fresh,\\nthen the salt water and ending with the shell fish.\\nThe third column begins with poultry, which is fol\\nlowed by game. Next comes the vegetables the\\ndry first, then the green, continuing with herbs and\\nending with fruits. The list ends with dairy foods.\\nThe columns headed On Hand and Wanted\\nare of especial value, particularly the Wanted\\ncolumn. In some hotels which do a moderate busi-\\nness the On Hand column need not be filled in\\nwith the entire stock; but the Wanted column, if\\nproperly attended to, will keep many a bill of fare\\nfrom being scratched, which in itself is a great\\ndeal, for a scratched bill of fare is an abomination.\\nIn a house that does a big business it will be found\\nof great advantage to have the On Hand column\\nfilled in, and will more than repay the trouble it\\ntakes in the convenience it affords.", "height": "3656", "width": "2408", "jp2-path": "practicalhotelst01tell_0043.jp2"}, "40": {"fulltext": "aa THE PRACTICAL HOIKL STEWARD.\\nT^iTtrirtrr perishable goods, but, if perishable, should consider\\nJ O well before buying. The goods may be all right if\\nOn the methods employed in buying depends the used at once, but if it is necessary to carry them for\\nwelfare of the hotel to a great extent. To go buy- several days, and in the meantime become unfit for\\ning with a well filled purse, or for a laige and pros- use, the bargain becomes a total loss. Among the\\nparous concern with good credit, who settle their staple articles which can not be found at bargains\\nbills promptly, and where the cost need not be taken are coffee and flour. When a house has a blend of\\ninto consideration, it is an easy task. Anybody can coffee which pleases, it should be continued right\\nbuy for such a house. But where a house depends along; and so with flour: to insure good bread there\\non the close and economical buying of the steward, should be kept a brand that runs even the year\\nit is not so easy, and it requires a man who has a around.\\nknowledge of the qualities of different brands of The standard lines of canned goods can often be\\ngoods as well as of the grades of meats, poultry, bought cheap lower than the market is likely to be.\\ngame, fish, and, in fact, everything that is needed It is well in such a case to buy.\\nin a hotel. There should be a regular day every week for\\nWhen the merchant buys he figures if his class of buying groceries and at no time should the steward\\ntrade can afford to pay the price he will be required buy goods to last longer than one month, no matter\\nto charge to make a living profit, and if he can dis- how cheap, especially where the market is near at\\npose of said goods before they prove a loss by hand.\\nreason of long exposure, or, if perishable, are spoiled In buying perishable goods such as fresh meats,\\nfrom too much handling. poultry, fish, oysters, game, vegetables, fruit and\\nTo buy for a hotel is different in some ways, dairy products, he should himself make all selections\\nEverything the steward buys is for current use and at the time of purchase, and should be able to judge\\nIt is not necessary to figure on a direct profitable for himself whether the butter is just what he needs,\\nreturn, but to procure all articles at a justifiable the fish is really fresh, or the poultry is young, and,\\nprice, and at the same time satisfy and please the above all, if the beef is just the qualiiy he wants,\\nguests. The steward should be able to calculate how much\\nIn preparing to go to market the question is, what he needs for his guests without having a lot left over\\nto buy, how much is needed and how long will the that can not be put to good use. A great many\\ngoods keep; also the kind of goods, if for a $2.00 a things, if not all used at one meal, can be carried\\nday house or for a $3.00 to $5.00 a day house if for until, by adding a little more, will make another\\na first class restaurant, or fashionable club, as every meal. But there are many things it will not do to\\none of the above requires goods of a different buy more than enough for a day at the time, such as\\nquality. berries in season, etc.\\nWhen a house engages a man to buy who is not The steward should also know how to take care\\npossessed of the required knowledge it will pay of the supplies which he buys, meats, of course, re-\\nschool money, which in some instances amounts to quiring most attention,\\nquite a sum until he has learned. Where there is a good ice box or system of refrig-\\nA steward in buying should always ask the price eralion, and proper attention given, there is practic-\\nof the goods wanted before taking them, no matter ally no loss.\\nhow regular he gets the same article, or reliable the\\nTO MARKET\\nfirm. Prices change on all goods; they may have 1 1 rv\\nadvanced to a figure too high, in which case it would The steward should not use tobacco or strong\\nrequire the selection of another brand. A good firm drink before going to market, as such indulgence\\nappreciates the strict business methods in a buyer easily affects the fine sense of taste necessary. I\\nand will take better care of his orders than if he will endeavor to illustrate a trip to the market for\\ncomes in, reads off his list of articles wanted in a a $3.00 per day hotel, with a housecount of 200,\\ncareless way, with an I-don t-ask-prices my-house- starting at the head of the list\\ncan-pay-for-them, air. The steward should buy OYSTERS IN SHELL\u00e2\u0080\u0094 A very desirable dish in\\njust like the merchant, who first figures on the prob season and about four-fifths of the guests will call\\nable profit. The steward on his tour of marketing for them. Allowing five to the Drder makes eight\\noften meets with what are called bargains, which he hundred. Where they are used more than once a\\nshould take advantage of if they are staple and non- week it is cheapest to buy them by the barrel jthey", "height": "3667", "width": "2320", "jp2-path": "practicalhotelst01tell_0044.jp2"}, "41": {"fulltext": "Sirloin,\\n17 po\\nunt\\nIs, 32\\nTenderl\\nloin.\\n5\\n16\\nHip\\n10\\n24\\nFat\\n8\\nFlank\\n4\\nBone\\n14\\nTHE PRACriCAL HOTEL STEWARD. 23\\nwill keep for several days in a cool place with is served that will require 140 steaks. In order to\\ncracked ice over them. Oysters in bulk for stewing, find how many loins are needed I will give my ex-\\nif not frequently served, will take about three gallons perience of cutting two loins different in size and\\nsolid measure per meal; when served daily for quality. The first loin weighs 68 pounds, first class,\\nbreakfast, half that quantity is sufficient. Large well fed young steer\\noysters for frying, when used every daw one and\\none-half gallons; but when served twice a week\\nabout three gallons are required. Oysters to be in\\ngood condition should not float nor have a strong\\nodor, and should be kept in a cool place and pieces\\nof ice placed in the tub. They spoil vory quickly\\nin warm air. Hip for help 10\\nCLAMS Little necks: not so many are used as Total 68 72 steaks\\nof oysters, only about half the guests will call for Loin cost 16 cents per pound gives a total of $10.88.\\nthem. They sell at about the same price as shell Deduct from this $1.98, the highest value of parts\\noysters and are kept the same way. For Fri- not used as steaks, and you have $8.90, net value of\\nday s dinner for chowder it will require about 350 seventy-two steaks, which makes each steak worth\\nlarge clams. about 12.3 cents.\\nFISH\u00e2\u0080\u0094 Where fish is served at every meai iiie The second loin weighed only 54 pounds and cost\\nratio per guest is not over one-sixth of a pound for ig cents per pound:\\neach. This applies to the varieties whicli are to be Sirloin. 8 pounds, 24 steaks\\nhad the year around, such as whitefish. bluefish. Tenderloin 3^, 12\\ntrout, Spanish mackerel, halibut, etc. Ratio gross Hip jj 13\\nweight will run almost double, or a trifle over one- Flank 10\\nquarter pound on such fish as red snapper, bass and Bones 10\\npike, on account of the increased waste in cleaning Paj loi^\\nthem, mainly large heads. The shad being a very\\ndesirable fish when it first comes in the market the\\nTotal 54 49\\n.J Cost of loin S4 pounds at 16 cents per pound was\\nratio will run about one-quarter pound per guest.\\n1 J $8.64. Deduct 02 cents, value of waste cuts, leaves\\nI place my hsh order: -t y\\n,f f 1 c I j^ $7 72, the cost of 49 steaks or s.^ cents each. The\\nIf for whitefish, 33 pounds i-/\\nIf for bluefish, 33 pounds fi o ^^d in Chicago; the latter\\nIf for red snapper, 50 pounds in the South and was of inferior quality compared\\nIf for shad, 12 single or 48 pounds with the former. It will require two loins of well\\nIf for smelts, 15 pounds fed young steer.\\nIf for pan fish, 8 pounds. RIBS\u00e2\u0080\u0094 Next 1 need ribs how many I will see. A\\nIn selecting fish To tell if fresh the gills should good carver can cut from 55 to 65 cuts out of a rib of\\nhave a natural red color, the eyes clear, and, by 35 pounds. About 70 per cent of the guests call for\\npressing the finger beind the small upper fin nearest roast beef, and since the chef has no cold beef for\\nthe tail, the fish should feel firm; but if the finger tomorrows lunch, I will take 4 ribs. Tomorrow I\\nstrikes the back bone the fish is old. After the fish can take one less. The difference between a steer\\nis delivered at the hotel it should be cleaned, then rib and that of a cow is, the bones of the former are\\nice sliould be broken fine, place in layers the fish smaller, not so curved, and carry thicker meat on\\nand ice alternately, but the fish should not be cut or the back.\\nsplit before it is to be used, as by cutting fish and MUTTON\u00e2\u0080\u0094 When mutton is young and reasonably\\nthen icing, the best of the fish, its flavor, is lost. fat is is always a desirable dish, especially as chops.\\nFRESH MEATS\u00e2\u0080\u0094 Next on the list are the fresh It will require about half pound to the guest, or\\nmeats. Seldom are they bought from day to day. fourteen racks of seven pounds each, or 98\\nThe steward usually buys ahead for several days, pounds and you get ten chops to each rack. Sliort\\nbut this time we will buy enough for one day only. racks are cut about one inch below the lower rib.\\nLOINS OF BEEF\u00e2\u0080\u0094 This house serving no supper The neck is cut away at the other end and the\\nit will be required for breakfast only. About 70 per short or breast ribs are cut away. In serving lamb\\ncent, of the guests eat steak, where a good qualily chops (of which the per cent, required for each guest", "height": "3656", "width": "2408", "jp2-path": "practicalhotelst01tell_0045.jp2"}, "42": {"fulltext": "24 THE PRACTICAL HOTEL STEWARD.\\nis far greater than mutton) I have found that it is bies that of a pheasant. They are usually served\\nmore profitable to buy the whole front quarters, boiled. They are easily told by a scar in front ol\\nFor instance, if it takes twenty racks of lamb at five the leg and near the back. For boiling I buy in tne\\npounds each\u00e2\u0080\u0094 one hundred pounds, we will say, at same ratio as for chicken.\\nthirteen cents per pound, would be a cost of $13.00. GAME\u00e2\u0080\u0094 The season being very short on some va-\\nNow take twenty fore-quarters weighing eight pounds rieties, it is served as often as the house can afford\\neach, would be a total of 160 pounds at eight cents while the season lasts.\\nper pound, $12.80. After trimming there are sixty MALLARD DUCKS, when properly cooked, are\\npounds of breast and neck worth three cents per well liked by the average guest. There are about\\npound, or $1.80. Deduct this from the first cost and six small orders in one duck, and as nearly every\\nthe twenty racks will cost just $11.00, a gain of $2.00. guest calls for mallard, I buy three dozen.\\nThere is no profit in buying heavy mutton this way. TEAL being very small, only two orders to each\\nWhere either mutton or lamb chops are served every duck, I buy eight dozen.\\nmorning the quantity used will be much less. QUAIL\u00e2\u0080\u0094 About ninety per cent, of the guests will\\nIn buying lamb for roasting it requires about half call for them; also snipe and plovers. It requires\\na pound to the guest; fresh pork three-eighths pound; fifteen dozen to make a meal of any of the above,\\nfresh pork sausage, for breakfast, about twenty allowing one to an order.\\npounds. PARTRIDGES In first class houses partridges\\nI now go to the poultry dealer. F irst on the list are are served a half to an order, usually but in a $3.00\\nTURKEYS; it will take about 150 pounds, or three- per day house I make four orders, and in that way\\nquarter pound for each guest, of undrawn well fat- four dozens will serve a dinner.\\ntened young turkeys for a dinner. They should be PRAIRIE CHICKEN will cut in six orders, so\\neven in size and weigh about fifteen to sixteen three dozen will do of them,\\npounds each. OTHER GAME such as venison, elk, antelope and\\nCHICKENS, old, when used for pie, will require bear, one saddle is enough for a dinner,\\nabout eighty-five pounds; when for boiling, about\\none-hundred pounds. Young chickens for roasting, BUTTER can not be bought without trying. The\\nabout 150 pounds. To tell when a chicken is young, color should be even, the flavor sweet, and contain\\npress on the point of the breast bone; if it gives it 3^\u00c2\u00b0 one ounce of salt to the pound. Butter should\\neasily proves that it is not matured, but if firm and be kept in a separate box, away from fruits or\\nsharp it is an old chicken cooked foods of any kind, as it easily absorbs foreign\\nDUCKS AND GEESE-It requires the same quan- o^ors and becomes tainted,\\ntity as turkeys for roasting. A sure way to tell when VEGETABLES (excepting asparagus) will keep\\na duck or goose is young, is to press the wind-pipe several days and can therefore be bought in\\nbetween thumb and finger; if it crushes with ordi- quantities as bargains present themselves. Aspara-\\nnary effort they are young; the old ones will not gus being the most desirable vegetable in the market,\\nQj-ygj^ when in season, more than enough for one or two\\nOLD PIGEONS for pie will require about seven leals should not be bought, as they will not keep.\\njQ2en APPLES are usually packed in barrels. In buying\\nSQUAB for broiling are served whole and nearly them I always have them opened, one. and sometimes\\nevery guest orders it. It is a most expensive dish, both ends; then inspect to the depth of several\\nSPRING CHICKENS for broiling should weigh layers before taking them.\\nabout eighteen pounds to the dozen and serve half ORANGES are the most desirable fruit that we\\na chicken for an order. As nearly every guest is have for the table they are healthful and the aver-\\nsure to order spring chicken, about eight dozen will age guest prefers them to any other fruit, and every\\nbe required. It is safest to buy them by weight as good house of any standing should have them for\\nit insures a more even size. breakfast as long as they are to be had at a reason-\\nCAPONS, or gelded cocks, are among the most able price. Florida oranges are the best in the\\ndesirable of domestic fowl in the market. The fact American market, but Mexico and California also\\nof their being altered when about two months old produce large quantities of the fruit of fairly good\\nthey are easily fattened and grow quite large; their quality. Oranges two hundred to the box are just\\nflesh is of a most delicate flavor, and the breast, the right size for an American plan hotel. It requires\\nwhen roasted and nicely carved, very much resem- about one and a half boxes for a breakfast.", "height": "3667", "width": "2320", "jp2-path": "practicalhotelst01tell_0046.jp2"}, "43": {"fulltext": "THF-: PRACTICAL HOTEL STEWARD. 25\\nSMALL FRUITS\u00e2\u0080\u0094 The berry season is always in the South require large quantities of fresh fruits\\niooked forward to with great delight by the hotel and vegetables, but less meats. My approximations\\nguest, and the steward takes pride in serving them apply only to centrally located houses catering to\\nas early as possible; but as there is nothing on the transient patronage, rate from S2.00 to $3.50 per day,\\nbill of fare which they take the place of, it also and where a condensed bill of fare is in use.\\nmeans an increase in storeroom expenditures, until A steward, no matter how well he understands his\\nthey are plentiful, when they are served daily in business, must first learn the wants of the guests of\\ndifferent styles, they then take the place of other the house for which he is to buy, before he can do\\nfruit. The first to reach the market are from the so intelligently; mathematical calculations are of\\nSouth, and of poor quality. There are about five little use without practical knowledge of the require-\\norders to every quart; it will take about thirty-six ments of the table in the particular locality in which\\nquarts. he buys.\\nGROCERIES are usually bought in quantities to\\nlast from two weeks to a month and selections are l\u00e2\u0080\u009e. cities there are many establishments who deal in\\nmade by samples, mainly. A poor observer can g^oods needed in hotels and are in competition for patro-\\nspend more money than needed for example I want nage. This if the means of fair prices on certain\\nCANNED PEAS, paid last $1.35 per doz. The commodities.\\nsalesman shows a sample very good for the above is a true saying that competition is the life of\\nfigure, but, he says, I have a lot in for ten cents trade. This is especially so -with regard to dealers in\\nper dozen less which are fully equal to this sample. perishable goods. The steivard or bnyer bearing this in\\nHe brings a sample, which, upon opening, I find as mind can. by close watching, often buy very cheaply. It\\ngood, and it suits me first rate. By taking twenty should be one of his chief aims to keep posted on condition\\ncases I gain S4. 00, which, if I had given the order of the market. But I do not believe it a good idea to keep\\nwithout further inquiry, would not have been made; the patronage too much divided and uncertain. To select\\nand so with everything I buy. afetv reliable firms who may depend on selling you a cer-\\nTEA requires the most attention as the dealer tain amount of goods is commendable, as they will find\\nmust be relied on to a great extent. There are it to their interest to take good care of you. and will give\\nthree varieties of tea which are sufficient for any any advantage that may offer both in prices and quality.\\nAmerican plan house to carry; they are Oolong^ If you are nobodys custotner they will all try to take ad-\\nEnglish Breakfast SiuA Young Hyson. With these in vantage of you, and if the particular goods you watit are\\nStock many different blends can be made by mixing scarce, will not care to sell you at all, unless for exorbi-\\ndifferent proportions and the guest suited. tant prices, as they prefer to keep them for their regular\\nIn buying teas I have samples drawn of the kind patrons. The fact that a frm is larger or wealthier than\\nwanted. Plenty of time should be taken in passing another is no evidence that they handle the best goods for\\nupon the qualities. Five or six dollars is easily the lowest prices; nor is it any reason why there should\\nsaved and at the same time have a tea that is just be discrimination in their favor but the man zi ho tells\\nwhat is wanted. you in plain language the best he can do and then sticks\\nCOFFEE The principal element of success in to his promise is the right party to patronize. Lookout\\nmaking coffee is good material to make it with, for the man loho wants to be too nice to you: he may\\nCoffe for breakfast should be stronger than for cause you to pay for all of his polite honors and smiles.\\nlunch and dinner, for the reason that every coffee Where the buying must be done by mail orders it is\\ndrinker is a connoisseur at breakfast. I find a blend far more difficult to attain desired results. You arc\\nof three-quarter Old Government Java and one- entirely dependent en the dealer; he can send what he\\nquarter Mocha will make a very satisfactory coffee sees 7nust be first disposed of, and occasionally one gets\\nfor the average hotel. When a blend is found which goods from some {otherwise) reliable firms that would\\nis satisfactory to the house it should be continued, hardly be looked at where a choice can be had. Here,\\nFrequent changes are rot commendable. again, it is most necessary to select a reliable house who\\nhave a good business standing. Write and tell them\\nThe ratio which I have applied in my illustrations 7C hat class of goods you need, and then, if what is sent is\\nin buying is not intended for houses of all grades not up to the required standard, tiotify them that thegoods\\nand localities; for instance: hotels by the sea shore are held subject to their order. They will soon find thai\\nand northern lake resorts use a great deal of fish, they must send what is desired or lose your patronage.\\nwhere it is just fresh out of the water; and hotels Last, but ?tot least, buy from no one who is ready to", "height": "3656", "width": "2408", "jp2-path": "practicalhotelst01tell_0047.jp2"}, "44": {"fulltext": "\u00c2\u00bb6 THE PRACTICAL HOTEL STEWARD.\\noffer personal tnducements, and don t let a fnan sell you of soda. Place the meat or fowl in this for several\\ng-Qods that you have no need of. Buy just what you want hours, then wash well, and, after drying thoroughly\\nand no more. with a clean cloth, it will be perfectly sweet, but\\nI have foand it a good custom to talk matters over with should be used immediately, or soon as possible\\nthe chef before ordering or going to the market. For thereafter.\\nthe steward and chef to act in conjunction in all such There is now an article in the market called pre-\\nmatters saves the house tnany a dollar. servaline, by using a small quantity of which will\\nPRESERVATION OF MEATS. preserve meat and even restore to a fresh appear-\\nA refrigerator in which an equable temperature ^^^e. By sprinkling a very little of this preparation\\nof from 36 to 40 degrees can be maintained will keep o^*^^ ^J \u00c2\u00b0f sweetbreads for instance, and cover\\nmeats for over three weeks. I found in taking a trip ^h fine ice they will remain fresh for two weeks,\\nthrough the principal packing houses of Chicago, CORNED BEEF-To make corned beef (sweet\\nthat in the large chill rooms where all fresh killed Pickle): Make a salt brine, strong enough to carry\\ncattle, sheep and hogs are lung for cooling, the a potato; then add a quarter pound saltpetre and\\ntemperature ranged from 32 to 40 degrees. These three pounds sugar to two-hundred pounds beef;\\nrooms (which it is worth any hotel mans time to h^n place the beef in this and leave thirty days\\nsee) cover acres of floor space, and hundreds of ^^ore using.\\ndressed cattle hang in rows so exact that the sight DRY, SALT OR SMOKED BEEF. -Place in layers\\nis beautiful to behold. The cooling is done by coils square tank or vat using coarse salt only. After\\nof pipe placed side by side about fourteen feet over- saving the meat in the salt for thirty days take out\\nhead and extending the entire length and width of and place in fresh water to draw for twelve hours;\\nthe ceiling. These are regulated by vents by which take the beef, wipe with a cloth, then hang up to dry\\nthe cold blast can be increased or diminished at and smoke.\\nwill. The meat dealer goes into these rooms and H.\\\\MS:-The same process as corned beef is\\nmakes his selections and then has the privilege to employed, but they should remain in the brine for\\nlet his beef purchase hang there until sufficiently six weeks to be well cured, then wash in fresh water,\\naged, which is not less than ten days and sometimes P^ ^h a cloth, hang up to dry and smoke,\\nas long as three weeks. The meat when taken from BACON requires about half the time of hams,\\nthis storage appears as fresh as if just killed. PRESERVATION OF DRESSED GAME.\\nI believe where small refrigerators are built, using Take a flat square tin pan not over two inches\\nthe above plan, the best results are met with. deep; lay the birds or other game, flat, packing close\\nBEEF should always hang and be kept free from side by side until the pan is full; then cover with\\nice. another pan a size larger that fits closely when in-\\nPOULTRY should also hang and be kept as dry verted; set in a box; then bury in fine broken ice\\nas possible. to a depth of about three inches, and scatter a little\\nRESTORATIVE When a piece of meat or a fowl salt over the ice. In this way game will keep a long\\nbecomes wet or sticky from being kept in too warm time in perfectly fresh condition, but it should be\\na place, make a tub of cold water in which dissolve used immediately after exposure. Game should\\nabout half once each of saltpetre and bi-carbonate never touch the ice, always keep dry.", "height": "3667", "width": "2320", "jp2-path": "practicalhotelst01tell_0048.jp2"}, "45": {"fulltext": "THE PRACTICAL HOTEL STEWARD. 27\\nBILLS OF FARE press not undertaken the task of reformation. Even\\nnow one can plainly see where papers treating on\\nThe arrangement of bills of fare is a most import-\\nthis subject are not read in some of the country\\nant part of the steward s duties, and in the under-\\ndistricts,\\ntaking of this work ho should be possessed of good\\ntaste as well as a knowledge of different kind\u00c2\u00bb of STEWARD AND CHEF WORK TOGETHER.\\ndishes, so that he may be enabled to arrange them In making bills of fare the steward and chef should\\nin the order in which they ought to be eaten, and at vvork together; it can be done with better advan-\\nthe same time give them an artistic appearance. tage to the house than is possible where the steward\\nThe bills of fare of a hotel are often sent away makes the whole bill and not consult any one. The\\nby the guests to (heir friends, as well as to guests soups and entrees belong to the chef; he always has\\nand landlords of other houses in different parts of something in his ice box left over which he can use\\nthe country. The traveling public is interested in best according to his own ideas, while if the steward\\nthem for the reason that they may have occasion to tries to dictate to him what he (the chef) should\\nstop at the house where the bill is from and begin to make out of the articles the chef may have on hand,\\njudge the house by what it offers the guest to eat. the same pains will not be taken as if he were per-\\nThe hotelman studies the bill from a business stand- mitted to follow his idea.\\npoint; he criticises the ability of the steward, and IMPORTANT CONSIDERATIONS IN BILL OF\\nhe looks for new ideas, which if he considers good, FARE MAKING.\\nwould try to emulate. The principal considerations in arranging bills of\\nTHE BILL OF FARE REFLECTS THE HOUSE, fare are; first, what class of house; second, the\\nBills of fare aie subject to much comment and are, class of patronage to be catered to, whether trans-\\nin many instances, considered in the light of a lent or family and, third, where located.\\nreflector of the manner in which the house is con- RATE PATRONAGE I OCALITY\\nducted. They certainly do reflect the stewarding j^ necessary to consider the class house because\\n01 the same. U jg ^f pgggon to use the same kind of bill for a\\nWell arranged bills of fare come only from a house ,,^^^1 ^,^^j charges\\nwhere the back part is harmoniously conducted. $5.00 a day for accommodation. It would be ruinous\\nTo serve a well selected and arranged bill of fare ^j^^ cheaper house.\\nwith required changes every day is essential, and g^. ,,^,3^^ patronage I mean, whether they are\\ncan be done in the cheaper houses just as well as ^j transient, such as professional traveling men\\nin the high priced ones. In treating this subject it ^f nationalities patronizing the same house; or\\nis not my aim to formulate anything original or to ^j^^^ permanent residents in a family hotel,\\noffer anything that is not known to the veterans in j^ j^,^^^^.^ ^,,g American eats his food\\nthe profession. only mildly seasoned no strong heavy sauces; he\\nI will endeavor to illustrate as well as possible gats his roast beef and steaks mostly rare; while\\nthe methods adopted in making bills of fare which I German prefers well done roasts, heavy soups\\nbelieve will meet with general approval. There will ^..^j, p,^^^^ seasoning.\\nappear herewith a large and well arranged collec- j,, ,,^j^,^\\ntionof models from houses ranging from $2.00 per ladies and children to satisfy, the stewards posi-\\nday upward, representing all localities, and may be j^ ^-j^^^ p,^^^^^\\ntaken as a fair average, the major part of them hav- \u00e2\u0080\u009e,i,\u00e2\u0080\u009e, vr^* i\u00e2\u0080\u009e ui j-\\npleases the other. Not long ago, while standing in\\ning been favorably commented upon by various engaged, a\\nprominent hotel papers. lady came to me and said I wish to compliment\\nINFLUENCE OF THE PRESS IN BILL OF you on your nice meals, but my husband does not\\nFARE REFORMATION. like the coffee, he says it is not good. And while\\nTo the hotel press is due all the credit for the expressing my regrets along came a second lady\\nprogress which has been made in the improvement with profuse compliments and especially praising\\nin bill of fare making. All the older men in the the coffee. Of course this created considerable\\nprofession well know how irregular the style of merriment at the expense of both parties. This\\nmaking bills of fare was only a few years ago, [and will give only a faint idea. These houses require\\nwhat monstrosities were often met with, which un- more radical changes in cookery than any other\\ndoubtedly would exist at the present time had the class.", "height": "3656", "width": "2408", "jp2-path": "practicalhotelst01tell_0049.jp2"}, "46": {"fulltext": "S8\\nTHE PRACTICAL HOTEL STEWARD.\\nBy locality is meant whether the house is loca-\\nted convenient to a good market, with ample variety\\nof material easily procured at reasonable prices.\\nWhen a steward from a city goes to take charge\\nof a hotel in a country town he finds it necessary to\\nstudy all the conditions referred to above, learn\\nprices and what there is at his command, before he\\ncan make a bill of fare to suit the house.\\nBILLS OF FARE TO BE EVEN IN QUALITY.\\nAnother very important item that should be consid-\\nered in making bills of fare for houses of any class is\\nthat the expensive articles are evenly distributed during\\nthe week with the cheaper ones; for instance, taking a\\ndinner for Tuesday, there are on the bill:\\nDINNER\\nConsomme Colbert Split peas\\nCelery Olives\\nBroiled pompano\\nSaratoga potatoes\\nBoiled capon\\nRoast beef\\nSpring lamb\\nSweetbreads\\nLobster Newburg\\nMashed and boiled potatoes\\nNew asparagus New peas\\nCorn\\nCardinal punch\\nLettuce and tomato mayonnaise\\nIndian pudding\\nPie Strawberries\\nIce cream\\nCake Nuts and raisins Cheese and crackers\\nCoffee\\nCost for 200 people\\nCelery\\nPompano\\nCapon\\nBeef\\nLamb\\nSweetbreads\\nLobster\\nAsparagus\\n5 5-25\\n12.00\\n27 00\\n14.00\\n8.60\\n5.64\\n5.00\\n6.00\\n$83,49\\nAnd on Wednesday the bill would be as follows\\nDINNER\\nConsomme Julienne Cream of barley\\nRadishes Olives\\nBoiled lake trout\\nHoUandaise potatoes\\nijoiled corned beef and cabbage\\nRoast beef\\nTurkey\\nLobster croquettes\\nSpaghetti\\nMashed and boiled potatoes\\nString beans Tomatoes Turnips\\nOrange ice\\nVegetable salad\\nPudding\\nPie Wine jelly\\nIce cream\\nCake Fruit Nuts and raisins\\nCheese crackers\\nCoffee\\nCost for 200 people\\nRadishes 2.0c\\nTrout 2. ro\\nCorned beef and c 4-50\\nBeef 14.00\\nTurkey 16.50\\nSpaghetti 44\\nString beans 1.80\\nLobster croquettes\\nIt will be noticed that the bill of Tuesday con-\\ntained all high priced material and probably would\\nmake a satisfactory bill but Wednesday is slighted,\\nthe material is all cheaper. Calculations should be\\nfar enough ahead to avoid such contrasts. The\\nsame material will make two bills more evenly\\nbalanced and meet with better results. For instance,\\nI will give on Tuesday\\nDINNER\\nConsomme Colbert Split peas\\nRadishes Olives\\nBoiled trout\\nHoUandaise potatoes\\nBoiled capon\\nRoast beef\\nSpring lamb\\nLobster Newburg\\nSpaghetti\\nMashed and boiled potatoes\\nGreen peas Corn Tomatoes\\nCardinal punch\\nLettuce and tomato mayonnaise\\nIndian pudding\\nPie Strawberries\\nIce cream\\nCake Nuts and raisins\\nCheese and crackers\\nCoffee\\nCost for 200 people\\nRadishes 2.00\\nTrout 2.10\\nCapon 27.00\\nBeef 14.00\\nLamb 8.60\\nLobster 5.00\\nSpaghetti 44\\nPeas 2.60\\nAnd for Wednesday I should give:\\nConsomme Julienne Cream of barley\\nCelery Olives\\nBroiled pompano\\nSaratoga potatoes\\nCorned beef and cabbage\\nRoast beef\\nTurkey\\nSweetbreads\\nLobster croquettes\\nMashed and boiled potatoes\\nNew asparagus Turnips\\nString beans\\nOrange ice\\nVegetable salad\\nPudding\\nPie Wine jelly\\nIce cream\\nCake Fruit Nuts and raisins\\nCheese and crackers\\nCoffee\\nCost for 200 people\\nCelery\\nPompano\\nCorned beef and c\\nBeef\\nTurkey\\nSweetbreads\\nAsparagus\\n5-25\\n12.00\\n450\\n14.00\\n16, 50\\n5- 64\\n6.00\\n$41.34", "height": "3667", "width": "2320", "jp2-path": "practicalhotelst01tell_0050.jp2"}, "47": {"fulltext": "THE PRACllCAL HOIEL STEWARD, 29\\nIn comparing the figures it will be readily seen the pression on the bill without first ascertaining the\\nsummary of each bill has greatly changed, and, be- meaning and how to spell it correctly,\\nsides, the first bill has lost less in quality then what USE AND ABUSE OF THE WORD MENU\\nthe second one gained. I do not believe in the use of the word Menu\\nFRENCH NOT WANTED ON AMERICAN BILLS on a everyday American dinner bill. It is too much\\nOF FARE. like affectation. The name of the meal on the bills\\nI do not believe in the use of French in making is simple and more pleasing to the average hotel\\nbills of fare; it should be confined to the fewest patron, as Breakfast, Lunch and Dinner or Break-\\nwords. French is not wanted, least of all in country fast, Dinner and Supper or Tea. On holiday or spec-\\nhotels, and not needed in the city houses. It will iai bills for dinner, I believe it is proper to use no\\nbe noticed that when the chef makes a dish with a heading at all, especially where artistic folders are\\nFrench name it has but little call, and often when used and the proper announcement is made on the\\nit is called for by some guests out of curiosity, they outer cover, which is quite sufficient. The word\\ntaste of it, and then if they like it, good: but often Menu is proper in making a banquet bill: no\\nit is a waste, simply because they do not understand other word would answer so well for that purpose.\\nT BREAKFAST.\\nIn looking over my collection of bills of fare, it is\\neasily seen that the greatest progress has been made ARRANGEMEN F OF THE BREAKFAST BILL,\\nin dispensing with French. Some first class houses When clam broth is served for breakfast, in my\\nin the East have bills without any French, and there judgment it should be the first item on the bill. My\\nis no reason why they cannot be set forth entirely reason for this is that clam broth has a stimulating\\nin the English language, as well as other nations can effect, especially when the stomach is feverish. It\\nmake theirs in their tongue. Up to the time of the is an excellent restorative.\\nlate Franco Prussian war it (the French) on the Then comes fruit. In nearly all American hotels\\nGerman bill of fare seemed indispensible, French it is served, and in every one the guest looks for it.\\nbeing the court language. After the formation of I do not believe in enumerating the d fferent kinds;\\nthe Empire one of the reformations the old Emperor simply the word fruit or fruit in season ex-\\nmade was to banish the use of French at the court, cept when the berry season begins when the differ-\\nNow all meals are ordered from a bill of fare printed ent kinds should be named, as strawberries. oranges,\\nin the language of the land. etc. My reason for prefering the generic term is\\nBILL OF FARE HEADINGS. that one is not obliged to have a full supply of the\\nI do not believe in the use of headings for the different kinds in stock. Should apples and grapes\\ndifferent courses on an American plan bill of fare, run short oranges and bananas fill the bill.\\nThey are proper on restaurant or a la Carte bills. Next, the guest usually looks for a cereal of some\\nwhere a large variety is offered for sale. Large kind: therefore I would place the oatmeal or\\nheadings over the different classes of dishes enable cracked wheat or whatever kind there is to offer,\\nthe patron to find more quickly what he wants; but The third dish on the bill is fish, fresh and salt,\\nwhere the condensed table d hote bill is in use the accompanied with what fresh relishes there are.\\nitems are so few that they are easily found. Then to enumerate about five different kinds of\\nSTOCK RELISHES OUT OF PLACE ON meat, which should differ in variety as much as\\nTHE CARD. possible. One day they could be broiled sirloin\\nThe placing of such relishes as chow chow, pickles, and tenderloin steak, ham, liver and bacon, fried\\nsauces, mustard, etc., on the bill of fare is out of mush, stewed kidney and fried chicken. The next\\ndate. Every well conducted house has them subject day broiled tenderloin steak, mutton chops, fried\\nto the call of the gue?t. sausage, ham, hominy, stewed chicken, etc. A\\nMETHOD OF BILL OF FARE M.AKING. limited number of dishes makes it easy to have an\\nMy method of making a bill of fare is, I believe, entirely different bill every day in the week,\\nentirely in harmony with present advanced ideas. After this comes the potatoes; then breads and\\nIt is of the condensed form using as little French rolls of different kinds, griddle cakes and preserves;\\nas possible. I think that few dishes, well selected then beverages,\\nand well prepared, give the best satisfaction. NO WASTE IN PREP.^RING.\\nUSE NO AMBIGUOUS WORDS. In high-priced city hotels it is not good to limit\\nI believe it improper for a steward to use an ex- the dishes to so small a number as above given: a", "height": "3656", "width": "2408", "jp2-path": "practicalhotelst01tell_0051.jp2"}, "48": {"fulltext": "go THE PRACTICAL\\ngreater variety is necessary; end as a great part\\nof this meal is prepared as ordered, waste need not\\nbe necessarily greater than where a small variety\\nis offered.\\nBREAKFAST GOOD AT ANY HOUR.\\nWhere the proper attention is given Breakfast\\nshould be as good at eleven o clock as at seven in\\nthe morning, as nothing ought to be prepared to last\\nthrough the entire meal.\\nThe following specimens will give a fair idea of\\nbreakfasts are served in different hotels:\\nSPECIMEN BREAKFAST BILLS OF FARE.\\nHotel Florence, Pullman, III:\\nFruit in season\\nStewed prunes Baked apples\\nOatmeal with cream\\nSalt mackerel\\nBROILED\\nSirloin steak Sugar cured ham Mutton chops\\nTenderloin steak, plain or with tomato sauce\\nENTREES\\nCalf s liver and bacon Corned beef hash\\nHOTEL STEWARD,\\nfor writing in what extra dishes or changes there\\nmay be.\\nThe Merchants, Omaha:\\nFruit\\nOatmeal\\nBroiled whitefish\\nTenderloin steak Mutton chops\\nFried oysters\\nSpareribs Sausage\\nEggs as ordered\\nFrench fried, baked, hashed in cream\\nHot rolls\\nToast\\nBuckwheat cakes\\nMaple syrup\\nCoffee Tea Chocolate\\nThis breakfast is a bill of choice dishes, well ar\\nranged, but the pruning process overdone.\\nThe Hyde Park, Chicago:\\nOranges\\nClam broth\\nOatmeal with cream\\nBroiled live lobster Smoked whitefish\\nSirloin steak\\nFilet of venison Calf s brains. Belvedere\\nHam Bacon\\nFried chicken, cream sauce\\nEggs as ordered\\nPotatoes Baked French fried Lyonnaise\\nVienna rolls Muffins Toast\\nGriddle cakes, maple syrup\\nBoiled Fried Shirred Scrambled ^^a Chocolate\\nOmelet os ordered\\nThis is well selected. Will do for holiday occa-\\nsions.\\nBaked Fried _,\\nt r T. AT-vo T-T-r- 1 he Chittenden, Columbus, Ohio:\\nOranges Apples Grapes Bananas\\nHot rolls Oysters raw, stewed and fried\\nDry, French, buttered or milk toast Radishes\\n(^al^gg Oatmeal and farina with cream\\nTea Coffee Milk Cocoa Broiled white fish a la maitre d hotel\\nFried smelts, sauce tartare Saratoga potatoes\\nHotel Orleans, Spirit Lake, Iowa: Fried spring chicken, cream sauce\\nFruit in season Mutton or lamb chops plain or a la Creole\\nRolled oats Boiled rice Sirloin or tenderloin steak with mushrooms\\nHam Broiled pig s feet, Menehould\\nCalf s liver and bacon\\nBroiled or fried bass, pike or pickerel ir i .1 u j\\n1 1 -^i, Veal cutlets crumbed, sauce tomato\\nTenderloin or sirloin steak, plain or with onions t-v 1 i_ n i\\nPork chops, sauce Robert\\nCalf s liver and bacon\\n-1 J L Country sausage\\nBroiled ham tt i.\\n_^ Hamburg steak, sauce piquante\\nStewed chicken j 1 1 i. it\\nStewed honeycomb tripe a la Lyonnaise\\nCorned beef hash j 1 -j j\\n_ Stewed kidneys au madere\\nt ried mush 1 1 1\\nCalves brains au beurre noir\\nCodhsh in cream n c-\\nJ Potatoes in cream Sautee potatoes\\nEggs as ordered Baked potatoes Lyonnaise potatoes\\nFrench fried potatoes\\nFried mush Corned beef hash Codfish cakes\\n/\u00e2\u0096\u00a0/\u00e2\u0096\u00a0\u00e2\u0096\u00a0j V V EGGS\u00e2\u0080\u0094 Poached Scrambled Boiled Shirred\\nPotatoes; Baked French fried Stewed tr j 1 d i i i^ A/i^^^^K^or\\nFried a la Buckingham a la Meyerbeer\\nBreakfast rolls Muffins OMELETTES\u00e2\u0080\u0094 Plain or with parsley, cheese, ham,\\nMilk, cream and dry toast onions, kidneys\\nGriddle cakes French rolls Coffee cake Pop overs Corn bread\\nCoffee Chocolate Tea Wheat cakes German toast Corn cakes\\nI Ml f u 1 f J Peach preserves Comb honey New maple syrup\\nThe above are two stock bills for breakfast, used Chocolate Cocoa Broma\\nin places where no printer is nigh, or it does not This is a specimen of overcrowding A third less\\njustify to have them printed. The blank lines are would make equally as good a bill.", "height": "3667", "width": "2320", "jp2-path": "practicalhotelst01tell_0052.jp2"}, "49": {"fulltext": "THE PRACTICAL HOTEL STEWARD.\\n31\\nThe Albany. Denver:\\nTangerines Apple glace\\nSliced bananas with cream\\nWater cress\\nClam bouillon\\nRolled oats with cream\\nEggs to order\\nEaster omelet with preserves\\nMountain trout, butler sauce\\nBROILED\\nEnglish mutton chops Quail on toast\\nTenderloin steak with mushrooms\\nFried oysters\\nNew potatoes in cream\\nFrench fried and baked potatoes\\nGerman popovers Milk biscuits French rolls\\nToast to order Griddle cakes Hot waffles\\nComb honey Maple syrup\\nCocoa Tea Coffee\\nThis, an Easter breakfast, is a first class bill, ex-\\ncept the repetition of the words with cream w-hich\\nshould be avoided also I believe waffles are best\\nfor supper.\\nThe Arlington, Hot Springs:\\nFruit of the season\\nStewed prunes\\nYoung onions Radishes\\nHominy Cracked wheat\\nClam broth\\nSalt mackerel Smoked herring\\nBluefish Lake trout\\nSirloin or tenderloin steak, plain or with onions\\nMutton chops Liver and bacon Ham\\nFrog legs, breaded, tartare sauce\\nCorned beef hash Broiled or fried tripe\\nFried mush Stewed chicken, a la creme\\nEGGS\u00e2\u0080\u0094 Boiled Poached Shirred\\nFried Scrambled\\nOmelet, plain or with parsley, ham, cheese or jelly\\nPOTATOES-Baked, Saute. Chips, Hashed in cream\\nFrench rolls Vienna rolls Corn muffins\\nGraham rolls Toast Rice muffins\\nGriddle cakes Corn cakes\\nCoffee Tea Chocolate Buttermilk\\nThis is an excellent bill for a high class resort,\\nwhere good prices are received.\\nThe Bates, Indianapolis:\\nApples Malaga grapes Oranges\\nRadishes\\nClam broth\\nCracked wheat or boiled rice\\nEggs to order\\nOmelet, with asparagus tips\\nBroiled brook trout, Montpelier butter\\nBROILED\\nTenderloin steak, with mushrooms\\nLamb kidneys with bacon\\nQuail, with water cress\\nSausage Fried oysters\\nPOTATOES\u00e2\u0080\u0094 Baked French fried\\nStewed in cream\\nVienna rolls Toast Corn bread\\nCream biscuits Buckwheat griddle cakes\\nPreserved strawberries\\nCoffee Tea Cocoa\\nThis is a model which commends itself.\\nHotel del Prado, Chicago:\\nCantaloupe\\nOatmeal\\nSliced cucumbers\\nBroiled trout Salt mackerel\\nBroiled tenderloin or sirloin steak\\nFried spring chicken, cream sauce\\nHam Bacon\\nBoston baked beans, brown bread\\nEggs as ordered\\nOmelets plain or with ham\\nPOTATOES-Baked Stewed in cream\\nFrench fried\\nWheat cakes\\nParker house rolls\\nCorn muffins\\nTea\\nCoffee\\nThis breakfast was served\\nfamily hotel. A good bill.\\nHorn rolls\\nChocolate\\na medium-priced\\nThe Phillips, Dayton, O:\\nStrawberries\\nRolled oats with cream\\nSliced tomatoes Young onions\\nRadishes Cucumbers\\nFried pike\\nBroiled tenderloin or sirloin steak\\nBreakfast bacon\\nBeefsteak with onions Broiled sugar-cured ham\\nFried softshell crabs, tartare sauce\\nEggs and omelets as ordered\\nPotatoes French fried\\nHot rolls Blackberry butter Wheat cakes\\nTea Chocolate Coffee\\nThis is an excellent breakfast served at a $2.00\\nper day commercial hotel.\\nThe Southern, St. Louis:\\nBananas Oranges Apples\\nOolong, English breakfast or green tea\\nCoffee Milk Cocoa Chocolate\\nRaw oysters Fried oysters\\nOat meal Breakfast food\\nBroiled pickerel Finnan haddie Broiled white fish\\nSirloin or tenderloin steak, plain,\\nwith onions, or with mushrooms\\nMutton chops Ham Bacon Lamb kidneys\\nQuail Corned beef hash Codfish balls\\nOrange fritters Sausage Baked beans and pork\\nEggs Boiled Fried Poached\\nPlain or Spanish omelette\\nPotatoes Baked, hashed browned.\\nFrench fried, hashed in cream\\nBuckwheat, wheat or corn cakes\\nFrench rolls or flutes\\nBread Home-made, Boston brown, rye or graham\\nMuffins corn, egg or graham\\nDry or buttered toast Waffles\\nThe Read House, Chattanooga, Tenn:\\nCalifornia oranges Baked apples\\nOatmeal or boiled rice with cream\\nBroiled white shad trout, steward sauce\\nCodfish in cream Salt mackerel, boiled or broiled\\nRadishes\\nCalf s liver and bacon Broiled sugar cured ham\\nBroiled mutton chops\\nEggs to order", "height": "3656", "width": "2408", "jp2-path": "practicalhotelst01tell_0053.jp2"}, "50": {"fulltext": "3a\\nTHE PRACTICAL HOIKL SI i: WARD.\\nOmelettes with tomatoes, ham or cheese\\nBroiled sirloin or tenderloin steak,\\nplain or with mushrooms\\nHamburger steak with fried onions\\nCalf brains scrambled with eggs\\nPOTATOES baked, Lj onnaise, stewed in cream\\nFrench rolls Graham and rye bread Biscuits\\nOatmeal flakes Corn muffins Graham wafers\\nBuckwheat cakes Hot waffles\\nCherry preserves Comb honey\\nMaple syrup New Orleans molasses\\nCjcoa Coffee Tea\\nPotatoes Lyonnaise, fried and saute\\nHot rolls Corn bread\\nDry, buttered, milk and dipped toast\\nGriddle cakes\\nThe Randall, Fort Wayne, Ind.\\nBaked apples with cream\\nFruit Canteloupe\\nCracked wheat Rolled oats\\nFried oysters Fried fish Cod fish balls\\nBroiled sirloin steak, plain or tomato sauce\\nChocolate half s liver with English bacon Country sausage\\nBroiled ham Lamb chops\\nCorned beef hash Fried mush\\nSliced tomatoes\\nHam, jelly or oyster omelette\\nEggs to order\\nPotatoes Boiled, French fried or stewed in cream\\nFrench rolls Toast Corn bread\\nRice or wheat griddle cakes\\nMaple syrup Honey\\nCoffee Chocolate\\nThe six specimens above are all models and\\ncommendable.\\nThe Maxwell. House, Nashville, Tenii:\\nRaspberries\\nPreserved cherries Stewed prunes\\nCoffee Tea Chocolate\\nGrits Rolled oats\\nBroiled black bass Salt mackerel\\nBroiled Sirloin or tenderloin steak\\nSpring chicken\\nCalf s liver\\nFried corn\\nVeal cutlet, breaded\\nTripe in batter\\nCorned beef hash, browned\\nEggs Boiled, fried, scrambled, poached or shirred\\nOmelets plain, with cheese, ham, jelly,\\nparsley or Spanish\\nPotatoes\u00e2\u0080\u0094 Boiled, French fried, Saratoga, Lyonnaise dinner. It is not meant to be a full substantial meal,\\nstewed in cream\\nBacon\\nMush\\nLUNCH.\\nLunch is a slight repast between breakfast and\\nBreads, etc. French, Vienna, graham, rye, corn\\nMuffins Corn, flannel\\nSyrup Maple Rock candy drip\\nThe Montana, Anaconda, Mont:\\nClam broth\\nRadishes Cantelopes\\nOatmeal or cornmeal mush with cream\\nFried mountain trout\\nSalt mackerel\\nSirloin or tenderloin steak, plain or a la carte\\nHam Veal cutlets Lamb chops Bacon\\nOysters in any style\\nFricassee of spring chicken\\nBoston baked pork and beans, with brown bread\\nBroiled snipe on toast\\nEggs as ordered\\nPOTATOES:\u00e2\u0080\u0094 Baked Saute Stewed\\nFried sweets\\nPlain, Vienna or graham bread\\nFrench rolls Toast\\nCurrant buns\\nWheat cakes, maple syrup\\nCoffee Tea Chocolate\\nbut simply to appease the appetite which would re-\\nsult in faintness where the time between the regular\\nmeals is too far apart. This is especially so in the\\nlarge cities, where occupation takes people too far\\naway from their homes to enable them to return for\\nSliced tomatoes a midday meal without losing a great deal of time-\\nThey take their breakfast at home and a light lunch\\nin some restaurant near at hand, returning home in\\nthe evening to a substantial dinner to which they\\ncan take their time.\\nFamily hotels serve a lunch at midday because\\nthe men are all away and the women and children\\ndo not care for substantials at that time of the day.\\nIt has always been the custom in the most fashion-\\nable Eastern hotels so to do, also along the Pacific\\nt^ _ slope among all classes of hotels and restaurants;\\nCorn muffins\\nit is only of recent years that the custom is being\\nadopted in the Middle and Southern states.\\nLunch is the most economical meal of the house.\\nIt seldom contains more than two and often not\\nmore than one hot dish, the balance consisting of\\ncold meats from previous days, some salads and\\nHotel Tray more, Atlantic City, JV.\\nFruit\\nCoffee Chocolate\\nHyson, Oolong and English breakfast tea\\nJ TT t 1 pastry. In arrangmg I would begin about as follows\\nCracked wheat Hominy Oat meal v\u00c2\u00b0-^ -^y\\nFresh fish Salt mackerel\\nBroiled sirloin and tenderloin steaks\\nLamb chops Calf s liver\\nBreakfast bacon\\nFrizzled beef\\nVeal cutlet, plain or breaded\\nStewed kidney\\nEggs Shirred, poached, scrambled\\nOmelets\\nHam\\none soup or a stew of oysters or clams; next, tw-o\\nfresh relishes, such as radishes, young onions, etc.,\\n(fish is not essential excepting on Fridays, it comes\\nnext on the bill); after this about two kinds of hot\\ndishes a veal cutlet or a boiled fowl and a cro-\\nquette; then about three kinds of hot vegetables,\\nincluding potatoes; then cold meats; then salads.", "height": "3667", "width": "2320", "jp2-path": "practicalhotelst01tell_0054.jp2"}, "51": {"fulltext": "THE PRACTICAL HOTEL STEWARD\\nAfter this a sherbet, pastry, and last comes the Lakota, Chicago:\\nbeverages.\\nThe following specimen luncheon bills of fare are\\nall good. There is some diflference in their arrange-\\nment but any of them are commendable:\\n33\\nEastman, Hot Springs:\\nPuree of cauliflower au croutons\\nOlives Radishes Spiced onions\\nBaked whitefish, tomato sauce\\nPotatoes au gratin\\nRoast tenderloin of beef, Jardiniere\\nMashed potatoes Potatoes boiled\\nStewed tomatoes Boiled rice\\nRabbit pot pie\\nBanana fritters, glace\\nHot brown bread\\nCOLD\u00e2\u0080\u0094 Roast beef Turkey\\nSugar cured ham Pig s feet Pickled lamb s tongue r^^\\nDried chipped beef\\nVegetable salad\\nPeach pie Custard pie\\nHome made doughnuts Lunch cake\\nPineapple sherbet\\nPreserved strawberries Cranberry sauce OYSTERS Stewed\\nBlue points\\nCroute au pot Consomme vermicelli\\nFried scallops, ravigot sauce\\nHashed browned potatoes\\nRadishes Stuffed mangoes Olives\\nBroiled tenderloin steak, Bordelaise\\nBraised turkey wings, a la Parisienne\\nBaked macaroni with cheese\\nBoiled potatoes Stewed tomatoes\\nNew beets Boiled rice\\nCOLD\\nLamb Chicken Ham Roast beef\\nPig s feet Dried beef Sardines\\nPickled lamb s tongue Beef tongue\\nSalads Macedoine Potato Cold slaw\\nBaked cup custard Peach pie\\nAssorted cake Preserved figs canned cherries\\nSherbet d Ananas\\nBananas\\nChocolate Coffee\\nCrackers\\nBrunswick, Boston\\nCheese\\nOysters\\nConsomme\\nFried\\nCrackers American cheese\\nEnglish breakfast and Oolong tea\\nCoffee Buttermilk\\nDenison, Indianapolis\\nConsomme, in cups\\nRadishes Sardines Sliced tomatoes\\nBrook trout, a la Vatel\\nPotatoes, brabanconne\\nBoiled pickled tongue, sauce piquante\\nStewed tomatoes\\nRoast sirloin of beef\\nMashed potatoes Asparagus\\nCompote of domestic duck, with mushrooms\\nCream fritters, wine sauce\\nCOLD Roast lamb Bologna sausage\\nBoiled ham Potato salad Chicken salad\\nCompressed corned beef\\nEdam and American cheese\\nCranberry pie Pineapple sorbet Assorted cakes\\nFruit Coffee\\nOriental, Dallas:\\nFresh okra with chicken\\nHot rolls\\nCucumbers Pickles Radishes\\nGulf trout, a la Portugaise\\nFried sweet potatoes\\nHamburger steak, sauce piquante\\nChicken livers with mushrooms\\nRoast pork, apple sauce\\nBoiled potatoes\\nStewed tomatoes Boiled rice\\nCOLD Roast* beef Corned beef Beef tongue\\nBoned turkey Ham\\nTapioca custard pudding\\nApricot pie Ginger bread\\nAssorted cake Frozen egg nogg\\nWatermelons\\nPreserved fruits\\nAmerican cheese Crackers\\nHoney\\nButtermilk Coffee\\nBroiled Pickled\\nStewed clams Fried clams\\nOat meal Cracked wheat\\nCOLD\\nRoast beef Ham Corned beef Chicken\\nLamb Turkey Beef tongue\\nSardines Chipped beef Boned capon\\nPickled lamb s tongues\\nSALAD\\nShrimp Chicken Lobster Lettuce\\nDESSERT\\nIce cream Assorted cake Pies Water ice\\nFruit Crackers Cheese\\nCoffee, cocoa, tea\\nArlington, Hot Springs:\\nHors d oeuvres, assortis, club style\\nMulligatawny\\nYoung onions Olives Sweet mixed pickles\\nFresh shrimp, a la Newburg\\nHam with eggs, country style\\nNeal cutlets, saute, a la Jardiniere\\nMinced turkey, a la creme\\nMashed potatoes Browned sweet potatoes\\nRice Beets\\nStewed new turnips Fresh string beans\\nBoston brown bread\\nCOLD\u00e2\u0080\u0094 Ham Chipped beef Pigs feet\\nCorned beef Tongue Roast beef\\nKippered herring Marinierte herring\\nChicken salad Lettuce Salad, a la Russe\\nPate de foie gras\\nCongress pudding, brandy sauce\\nMashed potatoes Cocoanut wafers\\nAssorted cakes\\nBanana sherbet\\nPineapple in syrup\\nAmerican or Edam cheese\\nTea Buttermilk Chocolate\\nCrackers\\nCoffee\\nA modest luncheon:\\nOyster\\nCelery Olives\\nRoast beef Baked pork and beans\\nBrowned potatoes Brown bread\\nLobster salad", "height": "3656", "width": "2408", "jp2-path": "practicalhotelst01tell_0055.jp2"}, "52": {"fulltext": "34\\nCold tongue\\nApple pie\\nIce cream Cake\\nTHE PRACTICAL HOTEL STEWARD.\\nCold roast pork\\nCocoanut pudding\\nFruit Coffee Gingerbread\\nConsomme, hot or cold\\nLettuce\\nLexington, Chicago:\\nVegetable, country style\\nOlives Spanish onions\\nMinced chicken, Romaine\\nHaricot of mutton, Parisienne\\nBaked pork and beans\\nLeg of veal with dressing\\nMashed potatoes Browned potatoes stewed\\nGreen peas Steamed rice\\nCOLD MEATS\\nRoast beef Ham\\nCorned beef Turkey Beef tongue\\nBoneless pig s feet\\nSALADS\\nPotato Lobster Mayonnaise Cold slaw\\nWheat muffins Corn cakes\\nBanana pudding, a la Conde\\nPine apple cream pie Apple pie\\nChocolate ice cream Fruit Assorted cake\\nHome made preserves New comb honey\\nBrie. Swiss and English cheese\\nSaratoga flakes Michigan butters Bent s crackers\\nEnglish breakfast, green and Oolong tea\\nChocolate Cocoa Coffee Milk\\nBurnet, Cincinnati:\\nBlue points\\nConsomme, en Tasse\\nBroiled whitefish, steward sauce\\nSliced tomatoes Julienne potatoes Radishes\\nPrime roast beef, demi glace\\nMashed potatoes Boiled potatoes String beans\\nPork chops, breaded, tomato sauce\\nDeviled crab, in shell, baked\\nCOLD\\nRoast beef Turkey Ham\\nSwiss cheese Tongue Sardines\\nMayonnaise of lobster\\nCranberry pie Lemon custard pie\\nAssorted cakes\\nFruit Layer raisins\\nCrakers\\nCocoa Buttermilk\\nOrange water ice\\nMixed nuts\\nCheese\\nCoffee Tea\\nLouisville Hotel:\\nConsomme\\nOil-,\\nes\\nSliced onions\\nStuffed perch, a I Anglaise\\nDressed cucumbers Potatoes, a la St. James\\nGreen turtle steak. Reform club styls\\nChicken livers, saute a la Turinoise\\nRoast saddle of mutton, Rosemary sauce\\nCOLD\\nRoast beef Sardines Kippered herring\\nLettuce Chicken salad\\nPotatoes Spaghetti Stewed tomatoes\\nString beans\\nPeach pie Angel food Pineapple salad\\nCalifornia cherries Edam and American cheese\\nCoffee Tea Milk Chocolate\\nHollenden Cleveland:\\nRockaways\\nBoston brown bread\\nOlives Sliced tomatoes Young onions Radishes\\nTomato soup\\nPlain lobster Sardines\\nBaked beans with pork\\nBaked potatoes String beans\\nPickled beets and red cabbage\\nHam Corned beef Cold roast beef Tongue\\nChicken salad\\nPlain and dressed lettuce\\nCustard souffle, peach sauce\\nApple pie Jelly roll\\nAssorted cake Preserved crabapples\\nGrape sherbet\\nCrackers Cheese\\nTea Coffee\\nBananas Oranges Apples\\nThe Colorado, Glenwood Springs:\\nCream of ssparagus\\nSweet pickles Radishes\\nBroiled whitefish maitre d hoicl\\nSmall brown potatoes\\nRoast spring lamb\\nSugar corn New potatoes in cream\\nStewed veal with dumpling\\nChicken livers saute, native mushrooms\\nOrange sherbet\\nCold roast beef Ham Tongue\\nI urkey Pig s feet\\nSt rmg bean salad\\nRolls Ginger bread\\nPlain rice pudding, wine sauce Assorted cake\\nBlackberry jam\\nCheese Crackers\\nTea Iced tea Coffee Milk\\nThe Grand, Mackinack:\\nMulligatawny\\nTomatoes Celery Olives\\nBaked fillets of trout, fine herbs\\nSaratoga potatoes\\nBoiled fowl and pork, celery sauce\\nBoiled potatoes Green peas Mashed potatoes\\nStewed tomatoes Boiled rice Asparagus\\nWelsh rarebit\\nBanana fritters, wine cream sauce\\nHot brown bread Ginger bread\\nCombination salad Pickled beets Spiced salmon\\nPigs feet Sardines Pickled lamb tongues\\nCold roast beef Lamb Pork and beans\\nSugar cured ham Pork Tongue\\nHuckleberry roly pol\\\\-\\nPineapple sherbet\\nAssorted cake\\nCalifornia apricots in syrup Currant jelly\\nOeam cheese Crackers\\nFigs Dates\\nTea Coffee\\nDINNER.\\nThere is considerable difference of opinion in re-\\ngard to the placing of the joints and entrees on the\\nbill of fare, some claiming that the French method\\nof placing the entrees before the roasts is the proper\\nway, supporting their claim with good arguments;\\nbut the majority, I believe, favor the American way\\nof placing the roasts above the entrees, giving equal\\ngood reasons in support of their side of the argument,\\nand I should almost feel inclined to say that the\\nsteward might suit himself, since neither way has\\never been declared wrong on the American bill by", "height": "3667", "width": "2320", "jp2-path": "practicalhotelst01tell_0056.jp2"}, "53": {"fulltext": "THE PRACTICAL HOTEL STEWARD\\ngood aulliorit\\\\\\nBut I prt fer tlie placing of the roasts before the\\nentrees. It is the adopted American style and is\\nmostlj in favor in hotels all over the country. Fur-\\nthermore. I do not see how a sweet entree which\\nis quite popular in many hotels can be placed above\\nthe roast consistently but it has been done. I be-\\nlieve it wrong. Sweets should come after meat\\ndishes. It seems to me where the French style of\\nplacing the entree before the roast is customary,\\nthere should be no sweet entree, and, if they are\\ndesired, should follow the roast as entremet or\\ndainties and classed with all kinds of fritters and\\ndaintil prepared vegetables, as stuffed tomatoes,\\netc.\\n35\\nChocolate ice cream 25 Assorted cake 20\\nCHEESE AND CRACKERS\\nRoquefort cheese 25 American cheese 15\\nSwiss cheese 20\\nTEA, COFFEE. ETC.\\nCoffee, with cream 10 Tea, with cream 15\\nMilk, per glass 10 Iced tea 10 Iced coffee to\\nCorkage i 00 Bensdorp s Royal Dutch cocoa 15\\nHotel Pfi itei\\\\ Milwaukee:\\nBlue points 25\\nSOUP\\nPuree of celery, with crusts 50-30\\nConsomme with spaghetti 40-25\\nGreen turtle, with sherry 50-^0\\nTomato with crusts 40-2^\\nHORS DOEUVRES\\nCelery 25 Spanish olives 15 Sardines 25\\nThere are two styles of meats the a la carte and Chili sauce 15 Caviare 25 Radishes 15\\nChow chow 15 Mixed pickles 15\\nChutney 15 Lyon sausage 25\\nFISH\\nFresh mushrooms on toast 75\\nLobster Newburg, in chafing dish i 00\\nFrogs legs fried, tartare sauce 75-50\\nBoiled fresh codfish, oyster sauce 50-30\\ndishes are cooked to order. The following speci- ^i^^,,^ ^ass 50-30 Whitefish 50-30 Lake trout 50-30\\nmen bills of fare will give an idea of a la carte Salmon 50-30 Codfish 50-30 Halibut steak 50-30\\ntable d hote. The a la carte is where every article\\non the bill has a fixed price, as in restaurants and\\nnearly all other establishments which are not Ameri-\\ncan plan hotels. They usually contain a large variety\\nfor the patron to select from and a majority of the\\nmeals\\nAdministration Restaurant, World s Fair Grounds:\\nSOUP\\nConsomme with sago 30\\nPuree of tomato with rice 30\\nFISH\\nBroiled bluefish, aiix fines herbes 60\\nBaked trout, wine sauce 60\\nBOILED\\nOx tongue, sauce piquant 60\\nROASTS\\nPrime beef, au jus 75\\nSpring chicken stuffed, giblet sauce 75\\nENTREES\\nBeef, a la mode 60 Fricassee of veal, French peas 60\\nVEGETABLES\\nPotatoes, boiled or mashed, no charge\\nBoiled onions 20 Curtice Bros, green peas 15\\nFrench peas 25 Boiled rice 20 String beans 15\\nNew potatoes in cream 20 Asparagus on toast 30\\nCOLD\\nRoast beef 75 Boiled tongue 50\\nCorned beef 50 Anchovies 45 Boiled ham 50\\nChicken salad 60 Potato salad 30\\nSardines 50 Shrimp salad 60\\nRELISHES\\nSliced tomatoes 20 Sliced cucumbers 20\\nCrosse Blackwell s pickles New pickled beets 10\\nCelery 25 Olives 20\\nJ. J. Coleman s English mustard\\nDESSERT\\nCabinet pudding, vanilla cream sauce 20\\nApple pie 10 Mince pie 10\\nVanilla ice cream flavored with Burnett s Extracts\\nexclusively 20\\nENTREES\\nBoiled fowl with pork, cream sauce 50-30\\nVeal sweetbreads braised. Jardiniere 80-50\\nCroquettes of chicken, Financiere 80-50\\nBanana fritters, brandy sauce 25\\nROAST\\nRoast spring lamb, mint sauce 60-40\\nRoast ribs of prime beef, pan gravy 50-30\\nGAME\\nPartridge 1.25-75 Prairie chicken 1.25-75\\nSpring chicken 100-50 Snipes and quails 60\\nPlover 60\\nVEGETABLES\\nMashea or boiled potatoes 15\\nBaked sweet potatoes 25\\nMashed turnips 25 Hot slaw 25 Asparagus 40\\nGreen peas 25 Fried parsnips 25\\nSALADS\\nTomato 3c Lettuce 30 Cucumber 30\\nENTREMETS SUCRES\\nHome made American pudding 25\\nCranberry pie 15 Fresh peach pie 15\\nMixed cakes 25 Mille feuilles, a la orange 25\\nICE CREAM\\nVanilla 25 Chocolate 25 Strawberry 25\\nAssorted 25\\nFRUITS\\nOranges 25 Bananas 20 Fi,i;s 25\\nNuts and raisins 25 Dates 20 Piums 20\\nCantaloupe 25 Pears 20 Apples 20\\nPeaches with cream 25 Grapes 25\\nCHEESE\\nHotel Pfister cheese 25\\nRoquefort 25 Gruyere 25 American 20\\nEdam 25 Camembert 25\\nDemi tasse 10 Cafe Turque 25", "height": "3656", "width": "2408", "jp2-path": "practicalhotelst01tell_0057.jp2"}, "54": {"fulltext": "36 THE PRACTICAL HO 1 EL STEWARD.\\nCarte du four, Hotel Grunewald, New Orleans:\\nOYSTERS\\nOysters, half shell 40\\nfried 40\\nscalloped 50\\nPORTION\\nDoz. Half\\n25\\n25\\n30\\nWhole Half\\nSalad Grunewald 40\\nAnchovy salad 40\\non toast 25\\nCaviar on toast 25\\nSardines 40\\nSausage de Lyon 25\\nPORTION\\nDoz. Half\\nOysters, on toasted English\\nmuffins 30 50\\nOysters, broiled on toast .50 30\\nRELISHES\\n25 Sausage de Brunswig 25\\n25 Celery 35\\n15 Olives 25\\n15 Radishes 15\\n25 Sweet pickles 15\\n15 Mixed 15\\nChow-chow 15\\nWhole Half\\n15\\n20\\n15\\nPORTION\\nDoz. Half\\nOysters, stewed 40 25\\nOjster patties 60 35\\nOysters on spit 50 30\\nWnole Half\\nPickled onions 15 10\\nPickled beets. 15 10\\nMangoes 15 ic\\nCold slaw 15 10\\nPickled walnuts 15 10\\nChutney 15 10\\nWhole Half\\n30\\n25\\nGreen turtle 50\\nclear 40\\nMock turtle 35\\nChicken gumbo 35\\nPuree of tomato 35\\nOyster soup 40\\n25\\nSOUP\\nWhole Half\\nSt. Germain 35 20\\nCrab gumbo 35 20\\nConsomme 25 15\\nen tasse 25 15\\nwith egg 40 25\\nRoyal 40 25\\nWhole Half\\nConsomme, Julienne 35 20\\nPrintaniere. .35 20\\nVermicelli 35 20\\na la Colbert .50 30\\nOnion soup 35 20\\nFISH\\nStewed terrapin, Maryland style\\n$1.25\\nWhole Half\\nBroiled pompano 75 40\\nSpanish mackerel 75 40\\nblue fish 60 35\\nsea trout 60 35\\nFilet of sole with white\\nwine sauce 65\\nGreen trout 50\\nCroakers 50\\nWhole Half\\nStuffed crab 35\\nLobster broiled 75\\nLOBSTER AND CRABS\\nWhole Half\\nI 00\\nWhole Half Whole Half\\nTenderloin trout, tartar\\nsauce 60 30\\n35 Red Drawn butter. 60 35\\n30 snapper Courtbouillnn. 60 35\\n30 Sheeph d Hollandaise. .60 35\\nSalt mackerel 60 40\\n20 Frog legs 75\\n40 Lobster a la Newburg\\nWhole Half\\nShrimp a la Creole 50 30\\nShrimp, plain 50 30\\nWhole Half\\nEggs boiled 35\\nfried 35\\nshirred 35\\nscrambled 35\\nwith tomatoes 50\\nwith bacon .50\\npoached on toast .50\\nplain 35\\nau beurre noir 35\\nSmoked beef with eggs .40\\n30\\n30\\n25\\nEGGS AND OMELETTES\\nWhole Half\\n20 Ham and eggs 40\\n20 Bacon and eggs 40\\n20 Spanish omelette 50\\n20 Omelette, plain 40\\n30 with onions. .50\\nfine herbs 50\\ntomatoes 50\\nham 50\\njelly 50\\ncheese .50\\nWhole Half\\n25 Omelette, with peas 50 30\\n25 oysters 75 40\\n30 mushrooms 75 40\\n25 rum 75 40\\n30 ch ken Tver 80 45\\n30 truffles I 00 60\\n30 kidneys 50 30\\n3\u00c2\u00ab asparagus 90 50\\n30 soufflee I 25 75\\n30\\nGAME\\nPrairie chicken.\\nQuail\\nPlover\\nMallard duck.\\nBlack duck\\nTeal duck\\nPapabotte.\\nSquab\\nSnipe\\nSTEAKS AND CHOPS TO ORDER\\nSmall sirloin steak\\none only)\\nSirloin steak\\nwith peas\\nolives.\\nonions\\nmush s\\nBernaise\\nBordelaise\\nwith truffles\\nExtra sirloin steak\\nwith onions\\npeas\\nolives.\\nBordelaise\\nwith mush s\\nBernaise\\nwith truffles\\nWhole Hs\\n(for\\n50\\n60\\n60\\n60\\n75\\n75\\n75\\nI 00\\nI 00\\nI 00\\nI 30\\nI 30\\nI 30\\nI 5\u00c2\u00b0\\nWhole Half\\nTenderloin steak 90\\n30 with peas i 00\\nolives r 00\\nmush s I 30\\ntruffles I 50\\nBernaise i 30\\nChateaubriand i 50\\nwith mushrooms. 2 00\\ntruffles 2 25\\nPorterhouse steak, single.: 00\\nwith mush s i 25\\nExtra porterhouse i 50\\nwith mush s. 2 00\\nHamburg steak 40\\ntartar 60\\nLamb chops, plain 60 40\\nbreaded.... 60 40\\nwith peas. 75 50\\nWhole Half\\nLamb chops tomato s c 75 40\\nsoubise 90 60\\nEnglish niLit n chops each 40\\nMutton chops, plain 60 40\\nbreaded, 60 40\\ntoma-\\nto sauce. 60 40\\nwith peas. 60 40\\nVeal cutlets, plain 50 30\\nbreaded 60 35\\ntomato\\nsauce 60 35\\nVeal chops, piain 50 30\\nbreaded 60 35\\ntomato\\nsauce 75 40\\nMilanaise 75 40\\nPork chops 50 30", "height": "3667", "width": "2364", "jp2-path": "practicalhotelst01tell_0058.jp2"}, "55": {"fulltext": "THE PRACTICAL HOTEL STEWARD.\\n37\\nWhole Half\\nBroiled or fried ham 50 30\\nEnglish bacon. 50 30\\nChicken broiled 75 40\\na la Marengo....! 25 75\\nfried Maryl d St. .1 25 75\\nfricassee 90 60\\npatties 75 40\\nhash 65 35\\nwith egg 75 40\\ncroquette 75 40\\nwith peas. 85 45\\nliver saute, plain. 65 35\\nwith\\nmushrooms 80 45\\nen Brochette 75 40\\nWhole Half\\nPotatoes boiled 15 10\\nFrench fried 15 10\\nhashed brown... 15 10\\njulienne 15 10\\nmaitre d hotel...i5 10\\nLyonnaise 15 10\\nSaratoga 15 10\\ncroquettes 35 20\\nsautes 15 ID\\nstewed 15 10\\nParisian 15 10\\nbroiled 15 10\\nhashed cream ...15 10\\nWhole Half\\nRoast chicken 75 40\\nbeef 50 30\\nveal 50 30\\nmutton 50 30\\nlamb 60 40\\nPate de foie gras i 25 75\\nSardines 50 30\\nWhole Half\\nSalad, lobster 75 40\\nshrimp 60 35\\nchicken 75 40\\nasparagus 75 40\\ntomato 40 25\\nWhole Half\\nCaprera 25 15\\nAmerican 25 15\\nCamembert 25 15\\nCold custard pudding.\\nPies\\nCup custard\\nAssorted cakes\\nChocolate eclairs\\nWine jelly\\nTutti-frutti\\nWhole Half\\nApples 25 15\\nOranges 25 15\\nBananas 25 15\\nGrapes 25 25\\nWhole Half\\nDry toast 15 10\\nButtered toast 25 15\\nMilk toast 35 20\\nCream toast 40 25\\nCoffee, per pot\\nPot coffee (for two).\\nDemi tasse cafe\\nPot of cocoa\\nMISCELLANEOUS TO ORDER\\nWhole Half\\nFrizzled beef with cream 40 25\\nMutton hash 50 30\\nwith egg 60 35\\nLamb fries, tomato sauce. 65 35\\ntartar 65 35\\nkidneys 50 30\\nKidneys, stewed, plain. 50 30\\nCornbeef hash 40 25\\nPork sausage 50 30\\nKidneys, broiled 50 30\\nstewed with mush s 75 40\\nen Brochette 50 30\\nCalf s head. Vinaigrette 60 35\\nen tortue 75 40\\na la Poulette. 75 40\\nVEGETABLES\\nWhole Half\\nPotatoes au gratin 25 15\\nMushrooms, stewed 40 25\\nFrench peas 40 25\\nGreen peas 25 15\\nFlageolets 40 25\\nString beans 25 15\\nAsparagus, oyster bay .65 35\\nGerman asparagus, Lubec. 90 50\\nCauliflower a la creme. .65 35\\nBoiled rice 15 10\\nBeets 15 JO\\nOnions, fried 25 15\\nboiled 25 15\\nCOLD DISHES\\nWhole Half\\nClub sandwich 65 35\\nBoiled ham 40 25\\ntongue 40 25\\nPickled 40 25\\nHam and beef sandwich. 25 15\\nChicken sandwich 40 25\\nSardine 40 25\\nSALADS\\nWhole Half\\nSalad, potato 25 15\\nMacedoine 75 40\\ncelery 50 25\\nSpanish salad 35 20\\nCucumbers. 50 25\\nCHEESE\\nWhole Half\\nBrie 35 20\\nRoquefort 35 20\\nSwiss 25 15\\nDESSERT\\nLemon ice 15\\nMeringue glace 20\\nVanilla 15\\nCharlotte russe 20\\nRoman punch 20\\nKirsch 20\\nLalla Roohk punch 20\\nFRUIT IN SEASON\\nWhole Half\\nCalif, canned pineapple. .25 15\\npeaches. .35 20\\nplums 35 20\\npears 35 20\\nBREAD AND CAKES\\nWhole Half\\nBread and milk 25 15\\nRice and milk 25 15\\nJenny Lind cakes 25 t5\\nGerman pan 25 15\\nCOFFEE AND TEA\\nPot green tea\\nblack tea 25\\nOolong tea\\nWhole Half\\nCalf s brains, pl n or fried 50 30\\nbrown but r. 60 35\\nliver, br led or fried 40 25\\nwith bacon... 50 30\\nonions 50 30\\nSweetbread, au jus 7s 40\\nwith tomato s ce. 75 40\\npeas 75 40\\nJardiniere 75 40\\nfinanciere 75 40\\nau truffles i 25 75\\nWelsh rarebit 75 40\\nGolden buck 90 50\\nScotch woodcock 90 50\\nWhole Half\\nFrench string beans 50 30\\nMacaroni or spaghetti, pl n. 35 20\\nwith\\ncheese. 35 20\\nau\\ngratin.. 35 20\\na rital-\\nienne..35 20\\nSuccotash 25 15\\nCorn, stewed 25 15\\nLima beans 25 15\\nTomatoes, stewed 25 15\\nWhole Half\\nCold turkey 60 35\\nTongue sandwich 25 15\\nSwiss cheese sandwich 25 15\\nRussian caviar 45 25\\non toast 50 30\\nAnchovy toast 50 30\\nWhole Ha\\nWater cress 25 15\\nLettuce, plain 35 20\\nwith mayonnaise. 40 25\\negg 35 20\\nFlageolet 90 45\\nWhole Half\\nGorganzola 25 15\\nNeufchatel 25 15\\nWith Guava jelly extra. ..35 20\\nGrunewald\\nAngel food\\nBiscuit glace\\nPudding glace\\nOrange cream cake.\\nFig cake\\n25\\nWhole Half\\nCalif, canned apricots. .35 15\\ncherries. .25 15\\nBaked apples 40 25\\nStewed prunes 40 25\\nWhole Half\\nBuckwheat cakes 25 15\\nRice 25 15\\nCorn 25 15\\nWheat 25 15\\nPot of chocolate\\nCream per glass.\\nMilk\\nCoffee to order..\\n30\\n25\\nN. B. Half portions served to one person only.", "height": "3656", "width": "2408", "jp2-path": "practicalhotelst01tell_0059.jp2"}, "56": {"fulltext": "38 THE PRACTICAL\\nTable d hote (according to the Standard Diction-\\nary), is a full meal for a price. This, I believe, is\\nabout the most proper definition of the word as\\napplied in America, a meal practically selected by\\nthe caterer, from which the guest may choose what\\nhe desires, for a certain fixed price, as in all Amer-\\ncan plan hotels. The literal definition of the word\\nis The landlord s table; a common table for guests.\\nThere is a general impression that a table d hote\\nmeal (menu) consists of a limited variety, the guest\\nhaving the choice of only one (Hobson s) or two\\narticles in each course. In my opinion, however,\\nany bill of fare which is served at so much for the\\nmeal, whether breakfast, lunch, dinner or supper, is\\na table d hote meal.\\nIn many places there is a notice at the foot of\\ntable d hote bills of fare to the affect that any guest\\nwishing a dish not on the card can obtain the same\\na la carte (or at restaurant prices). The following\\nbills are fair specimens of regular American plan\\n(table d hote) dinners:\\nThe Hollenden, Cleveland:\\nBlue points, on deep shell\\nSalted almonds\\nMock turtle, au Madeira Chicken bouillon\\nFresh lobster, Maryland\\nSliced tomatoes Olives Radishes Cucumbers\\nFillet of pompano, vin blanche\\nPotato croquettes\\nBoiled capon, oyster sauce\\nSpinach Asparagus tips\\nRoast ribs of beef\\nBoiled Bermuda potatoes Mashed potatoes\\nSpring lamb, mint sauce\\nNew spring beets, butter sauce\\nBaked sweet potatoes\\nSweetbreads glace, French peas\\nFrog legs, fried tartar\\nOrange fritters, Benedictine\\nChampagne punch\\nBroiled plover, on toast\\nSweet potato chips\\nChicken salad\\nCharlotte, a la Hollenden\\nOrange cream pie Almond macaroons\\nVanilla wafers Tutti frutti, glace\\nStrawberries, with whipped cream\\nOranges Apples Bananas Bartlette pears\\nAmerican, Brie and Roquefort cheese\\nNuts Raisins Figs\\nCoffee\\nDishes not on the Menu will be served a la carte\\nWaiters will supply checks.\\nAuditorium, Chicago:\\nLittle neck clams\\nMock turtle, a I Anglaise Clear okra with chicken\\nCold consomme in cups\\nSoft shell crabs, sauce Ravigote\\nOlives Radishes\\nSliced tomatoes\\nFilet of Spanish mackerel, Bearnaise\\nSliced cucumbers Potatoes Hollandaise\\nHOTEL STEWARD.\\nRibs of beef\\nStewed tomatoes Mashed potatoes\\nSpring lamb, mint sauce\\nNew potatoes Cauliflower\\nSweetbread glace, Perigord\\nGreen peas\\nPunch, a la Romaine\\nPlover with English bread sauce\\nDressed lettuce\\nCurrant pie Raspberry short cake\\nVanilla ice cream Petits fours\\nRaspberries with cream Peaches Watermelon\\nStilton and Brie cheese\\nCafe noir\\nTHE VEGETABLES.\\nVegetables should be grouped together and not\\nbe placed witn the different meat dishes, excepting\\nwhere it is intended to serve the meal in courses, or\\nfor a banquet. The guest usually orders all such\\nvegetables as he may desire at one time and where\\nthey are spread all over the bill it takes them too\\nmuch time to find what they wish; or if they are not\\nclose students miss just what they would like, and\\nare not aware that it is on the bill until they see\\ntheir neighbor served with it.\\nPUNCH.\\nPunch is served in many hotels every day, and\\nwhere once started it is like a bad habit, hard to\\nbe broken and yet almost indispensable when the\\nhabit is once contracted. I doubt the commend-\\nability of this addition because of its injurious effect\\non the digestive organs. In placing it on the bill of\\nfare it should be immediately above the game. In\\narranging a dinner bill I should begin about as\\nfollows:\\nARRANGEMENT OF THE DINNER BILL OF\\nFARE.\\nWhen oysters or clams, they should begin in their\\nabsence some relish (hors d oeuvres).\\nI oysters or clams.\\n2 I relish of some kind.\\n3 2 soups (i clear, i heavy).\\n4 relishes.\\n5 I fish with one kind of potatoes.\\n6 I boiled dish, if desired.\\n7 2 roasts.\\ng j 2 kinds of potatoes.\\n3 kinds of vegetables.\\n9 2 entrees.\\nlo I punch, if desired.\\nII I game.\\n12 I or 2 salads.\\n13 I pudding.\\n14 I pie, cake.\\n15 I ice cream, i jelly or charlotte russe, etc.\\n16 fruit, nuts, raisins.", "height": "3667", "width": "2342", "jp2-path": "practicalhotelst01tell_0060.jp2"}, "57": {"fulltext": "THE PRACTICAL HOTEL STEWARD.\\nThe Maxwell House, Nashville, Tenn:\\n39\\n17 Cheese and crackers.\\n18 black coffee (with cognac, if desired.)\\nIt is optional to place the cheese and crackers\\nbefore or after the fruit, nuts and raisins, but as a\\ngreat many epicures call for cheese and crackers\\nwith black coffee at the end of the nieai I believe\\nthe above arrangement proper and in the order in\\nwhich the differen;; courses are usually called for.\\nSTRIVE FOR VARIETY IN THE BILL OF FARE.\\nAnother important item in making a bill of fare is\\nthat all dishes form a distinct variety, no two kind\\nshould be alike, for instance: Consomme with rics\\nand cream of barley do not belong together the\\nrice and barley being both cereals, forms a similarity.\\nConsomme jardiniere and cream of barley will form\\na better contrast. The same with roasts and en-\\ntrees. With roast turkey need not be chicken or\\nany other kind of fowl in the entrees.\\nAmong the vegetables, lima beans and string beans\\nor succotash ought not to be on the bill at the same\\ntime; also turnips and beets, or parsnips, or oyster Cream of capon, Richmond\\nplant are too much alike.\\nAttention should also be paid to sauces and ga-,\\nnishes: they should not be all white or all yellowr\\nnor brown. For instance: There is fish with tartar\\nsauce; the sauce with the first entree can be brown\\nand the second white or red.\\nNor does it look well to have tomato soup then\\nsliced tomatoes, fish with tomato sauce and possibly\\nstuffed tomatoes among the entrees on the bill at\\nthe same time, no matter how cheap they are.\\nI would not have the same article more than once-\\non the bill if possible. Of course there are excee-\\ntions in some instances. The following speicp\\nmen dinner bills of fare from different hotels are\\ngood models\\nThe Southern, St. Louis:\\nBlue points\\nCelery\\nPigeon broth\\nMangoes Salted almonds\\nTerrapin, Maryland style\\nBrook trout, tartar sauce\\nSliced tomatoes Julienne potatoes\\nRoast sirloin of beef\\nGreen peas Roast sweet potatoes\\nWild turkey stuffed, chestnut dressing\\nGerman asparagus\\nSupreme of prairie chicken, truffle sauce\\nSOUTHERN HOTEL PUNCH\\nCanvas back duck, currant jelly\\nGame salad. Julienne\\nEnglish plum pudding, hard and brandy sauce\\nBlue points\\nCream of partridge, a la Mt. Vernon\\nChicken clear, okra\\nQueen olives Salted almonds\\nPetits bouchees, Duchesse\\nBroiled Spanish mackerel, maitre d hotel\\nPotatoes a la Russe\\nBoiled capon, sauce chipolate\\nAsparagus\\nPrime cut of beef Spring lamb mint sauce\\nMashed potatoes Carolina croquettes Green peas\\nStewed terrapin, Maryland style\\nBaked apples, with rice conde\\nLALI.A ROOKH PUNCH\\nRoast quail, stuffed. Perigord\\nDressed lettuce\\nWashington pudding, lemon saucf\\nSliced apple pie Pumpkin custard pie\\nFancy cakes Neapolitan ice cream\\nConfections\\nNuts Fruits Figs\\nAmerican, Roquefort cheese Crackers\\nCoffee\\nHotel Trulock, Pine Hhiff, Ark:\\nCaviar on toast\\nConsomme royale\\nLettuce Radishes Tomatoes\\nBroiled ponipano a la Tantj\\nPotatoes duchesse\\nBoiled reindeer tongue, chasseur\\nRibs of prime beef, demi glace\\nMashed browned potatoss Stuffed egg plant\\nRoast spring chicken, dressing\\nCandied yams Asparagus, Hollandaise\\nFilet of beef, a ia Bernaise\\nSweetbreads braise financiere\\nBaba au rum\\nANGELICA PUNCH\\nRoast saddle of venison, Tyrolienne\\nCelery salad\\nSteamed fruit pudding, brandy sauce\\nLemon meringue pie Green apple pie\\nRhine wine jelly\\nDelmonico ice cream Assorted cake\\nNuts Raisins\\nCrackers Cheese\\nCoffee\\nTutti-frutti ice cream\\nDe brie Toasted crackers\\nFruit Cider Coffee\\nRead House. Chiitt^iuoo^a:\\nFish chowder Consomme, au riz\\nB( iled ialmon, anchovy sauce\\nCucumbers Hollandaise potatoes\\nRoast ribs of beef, dish gravy\\nBoiled sweet potatoes Stewed oyster plant\\nRoast young turkey, cranberry sauce\\nMashed potatoes Hubbard squash\\nRoast veal, brown sauce\\nLima beans a la Veloute\\nI ennessee corn pone Buttermilk\\nBoiled calf s head, vinaigrette\\nScalloped oysters\\nCompote of pears, Richelieu\\nCocoanut pudding, lemon sauce\\nApple pie Pumpkin pie\\nRum jelly Assorted cake\\nVanilla ice cream\\nWatermelon Apples\\nEdam and American cheese Crackers\\nCoffee", "height": "3656", "width": "2408", "jp2-path": "practicalhotelst01tell_0061.jp2"}, "58": {"fulltext": "40\\nTHE PRACTICAL HOIliL STEWARD.\\nThe Revere House, Chicago:\\nPuree of green peas Bouillon\\nSliced tomatoes Young onions\\nBroiled Spanish macKerel, anchovy butter\\nPommes Parisienne\\nBeef tongue, tartar sauce\\nRoast ribs of beef, demi glace\\nMashed potatoes Spinach with egg\\nDomestic duck stuffed, currant jelly\\nStewed new tomatoes New succotash\\nSweetbreads glace a la financiere\\nFresh lobster a la Newburg\\nOrange fritters, Curacao\\nCARDINAL PUNCH\\nChicken salad\\nPineapple souffle with w hipped cream\\nPeach pie Raspberry meringue pie\\nAlmond ice cream Assorted cake\\nFruits Nuts Raisins\\nWatermelon\\nEdam and American cheese Water cracker\\nCoffee\\nNetv Hyde, Ridguuay, Pa:\\nSaddle rocks\\nConsomme, Deslignac\\nOlives\\nBaked shad, Italienne\\nBoiled tongue, tomato sauce\\nSirloin of beef, brown gravy\\nLoin of veal, browned potatoes\\nTurkey stuffed, cranberry sauce\\nsmall patties of oysters, bechamel\\nChicken croquettes, peas\\nSweetbreads larded. Toulouse\\nRice with peaches, a la Conde\\nPORT WINE SHERBET\\nLobster salad\\nMashed potatoes Fried parsnips\\nFrench baked potatoes\\nStewed tomatoes Cold slaw Creamed onions\\nEnglish fruit pudding, hard and brandy sauce\\nApple pie Lemon meringue pie Mince pie\\nVanilla ice cream Baked apples, powdered sugar\\nFancy cakes Fruit Layer raisins\\nLemon jelly Coffee\\nLeiand Hotel, Springfield:\\nBluepoints\\nCelery\\nGreen turtle\\nRussian caviar Olives\\nBroiled Spanish mackerel, maitre d hotel\\nDuchesse potatoes\\nBoiled beef tongue with spinach\\nRoast ribs of beef Turkey, cranberry sauce\\nChicken pie. New England style\\nOyster pattie, a la Leiand\\nCharlotte of apricots, sauce chartreuse\\nROCK PUNCH\\nRoast quail, au cress Broiled teal duck\\nBoned turkey, aspic jelly Fresh shrimp mayonnaise\\nAsparagus tips Sweet potatoes Green peas\\nMashed potatoes String beans\\nMince pie Plum pudding, hard sauce\\nPumpkin pie Assorted cake\\nTutti frutti ice cream Fruit\\nHickory nuts and cider\\nRoquefort, DeBrie and cream cheese\\nWater crackers Coffee\\nThe Plankinton, Milwaukee:\\nTomato, a la Creole Consomme\\nSliced tomatoes Olives Sliced cucumbers\\nBroiled whitefish, a la maitre d hotel\\nSaratoga chips\\nRoast chicken, giblet sauce\\nCauliflower Green corn\\nRoast sirloin of beef\\nMashed and boiled potatoes\\nRoast saddle of lamb, currant jelly\\nString beans Spinach\\nPigeon stuffed, a I Anglaise\\nSoft shell crabs fried, Bearnaise\\nPine apple fritters, rum sauce\\nPUNCH AU KIRSCH\\nSalads\\nLettuce Pickled beets Chicken\\nBoned capon Pate of fat livers\\nRaspberry roll, brandy sauce\\nCustard pie Apple pie\\nAssorted cake Wine jelly\\nCharlotte russe Confectionary\\nIce cream royale\\nRoquefort, Edam and American cheese\\nWater crackers\\nNuts\\nFruit\\nButtermi\\nVt.:\\nReine\\nPepper relish\\nRaisins\\nCoffee Water melon\\nThe Avenue House, St. Johusbury,\\nBlue points\\nPuree of chicken a li\\nQueen olives\\nBoiled turbot, Estragon\\nWindsor potatoes\\nCold slaw Dressed lettuce Pickled onions\\nBoiled native turkey, sauce supreme\\nPressed calf s head Potted tongue\\nFilet of beef, larded, financiere\\nChicken saute, Marengo\\nSpanish puffs, glace au cognac\\nRoast prime ribs of beef, dish gravy\\nLoin of lamb, brown gravy\\nMallard duck, currant jelly\\nSteamed and mashed potatoes\\nGreen peas Stewed tomatoes Shelled beans\\nSpaghetti a I ltalienne\\nPUNCH ROMAINE\\nSalmon salad\\nBaked Indian pudding with whipped cream\\nSliced apple pie Raspberry tart pie\\nSherry wine jelly Golden cream\\nLemon ice cream\\nAssorted cake Bon-bons Fruits Nuts\\nConfectionary Raisins\\nGraham and water crackers\\nSage and American cheese\\nCoffee\\nSt. Cloud Hotel, Canon City, Colo.:\\nConsomme a la Victoria\\nBaked St. Lawrence river salmon, maitre d hotel\\nQueen olives Celery Sliced tomatoes\\nBoiled capon, cream sauce\\nYoung turkey, oyster dressing, cranberry sauce\\nPrime cuts of beef, Yorkshire pudding\\nFillet of beef aux Champignons\\nCharlotte of peaches, sherry wine\\nBaked sweet potatoes Sugar corn\\nMashed potatoes\\nCabinet pudding brandy sauce\\nApple pie Strawberries with cream\\nPort wine sherbet Assorted cake", "height": "3667", "width": "2342", "jp2-path": "practicalhotelst01tell_0062.jp2"}, "59": {"fulltext": "THE PRACTICAL\\nNuts\\nAmerican cheese\\nWafers\\nFigs\\nTea Ciiocolate Milk Coffee\\nHotel Carey, Wichita Kan.\\nMock turtle Consomme Royal\\nFilet of sole, sauce remoulade\\nSerpentine potatoes\\nRadishes Pickled beets Green onions\\nSmall bouchees, a la Montglas\\nBoiled chicken, sauce supreme\\nPrime ribs of beef, au jus\\nAsparagus Mashed potatoes\\nSpring lamb with mint sauce\\nSifted peas Spinach Boiled potatoes\\nCalves head en tortue\\nFresh mushrooms, sautee on toast\\nHard shell fritters, glace au rum\\nSORBKT A 1, ANANAS\\nFresh lobster en Mayonnaise\\nApricot pie Orange meringue pie\\nBoiled lemon pudding, sauce Sabayon\\nStrawberry short cake Chocolate cream\\nAlmond ice crtam Assorted fancy cake\\nFruit Raisins Nuts\\nCream cheese Coffee Butter crackers\\nTke Trcinont. Oshkosh. Wis.:\\nClam chowder Consomme\\nRadishes Lettuce Queen olives\\niioiled Lake Superior trout, parsley sauce\\nJulian potatoes\\nBoiled tongue, piquant sauce\\nPrime roast beef with gravy\\nRoast loin of veal with dressing\\nFricassee chicken with dumplings\\nNew boiled potatoes Mashed potatoes\\nGreen peas Hot slaw\\nStewed kidneys, wine sauce\\nFarina cake with jelly\\nShrimp salad\\nApple pie Peach pie\\nRice pudding, hard sauce\\nOrange sherbet Wine jelly\\nOranges Apples Bananas\\nAssorted cake American cheese Assorted nuts\\nSwiss cheese\\nTea Coffee Milk\\nBent s water crackers Boston brown bread\\nHome made bread\\nSUPPER.\\nSupper, the evening meal, is served in nearly all\\ncountry commercial houses and in a great many city\\nhouses as well. It should consist mainly of light\\nfoods, cereals of some kind, some stewed or fried\\noysters, when in season, or clams in some way; a\\nfritter, some cold meats, breads, toast, waffles, fruit,\\nsauces and beverages. But where dinner is served\\nat midday in houses depending upon the traveling\\npublic, it is necessary that the supper be more sub-\\nstantial, especially where a man has been traveling\\nall day and is tired and hungry, something more\\nthan the above-named items is wanted. Even to the\\nregular boarder the wait from noon to evening has\\nbeen long enough to fit him for a substantial meal.\\nHOTEL STEWARD. 41\\nI do not believe, however, that it is necessary to\\nenumerate nearly all available meats in the market;\\nfour or five hot meat dishes and eggs ought to be\\nquite sufficient.\\nIn my opinion fruits should never begin the supper;\\nit seems out of place. Fruit first in the morning\\nand last at night is the old saying, and I believe it\\na good rule.\\nIn arranging a supper I should make it about as\\nfollows\\nI Stewed oysters or cold consomme.\\n2 Some fresh relishes.\\n3 Cereals.\\n4 2 fishes a broiled and a fried.\\n5\u00e2\u0080\u00941 or 2 broiled meats.\\n6 I or 2 fried dishes.\\n7 I or 2 made dishes.\\n8\u00e2\u0080\u0094 Eggs.\\n9 Potatoes.\\n10 Cold meats and salads.\\nII Breads, toasts, etc.\\n12 Fruits, cake.\\n13 Beverages.\\nThe following specimen is a supper served at the\\nBates House, Indianapolis, and which I believe first\\nclass\\nConsomme in cups\\nCucumbers Sliced tomatoes Pickled beets\\nChowchow\\nCracked wheat or cerealine, with cream\\nEggs to order\\nOmelets, plain or with jelly\\nBaked lake salmon, Chevaliere\\nBroiled tenderloin steak, plain or with piquant sauce\\nVeal cutlets breaded, Milanaise\\nRissoles of chicken, Madeira sauce\\nBaked, domestic fried and hashed brown potatoes\\nString beans Saratoga chips\\nCOLD\\nRoast beef Bologna sausage Roast fowl\\nPig s feet Boiled ham Ox tongues\\nLettuce Baked pork and beans Lobster salad\\nFinger rolls Toast\\nNew England griddle cakes Tea buns\\nVienna, Graham and rye bread\\nBoston brown bread Home made bread\\nMaple syrup Rock candy drips\\nWatermelon Red raspberries Blackberries\\nSherbet Assorted cake\\nCoffee Iced tea Milk Tea\\nThe following specimens are commendable:\\nLouisville Hotel, Louisville:\\nBlue points\\nSpanish onions Olives Salami\\nFISH Broiled trout, a la maitre d hotel\\nSaratoga chips\\nBROILED Sirloin or tenderloin steak\\nLamb chops with bacon\\nHam\\nENTREES Venison steak, club style\\nStewed green turtle in cases", "height": "3656", "width": "2408", "jp2-path": "practicalhotelst01tell_0063.jp2"}, "60": {"fulltext": "42\\nTHE PRACTICAL HOTEL STEWARD.\\nFried oysters, a la tartare\\nBanana fritters, rum sauce\\nEggs and omelets as ordered\\nCOLD Roast beef Ox tongue Ham\\nSardines Kippered herring Lettuce\\n(-elery mayonnaise\\nPOTATOES\u00e2\u0080\u0094 Saute or French fried\\nOat meal porridge with cream\\nGriddle cakes with maple syrup\\nCompote of peaches Preserved cherries\\nStrawberry jam\\nCoffee Milk Chocolate\\nOolong, Congo or Young Hyson tea\\nPhillips House, Dayton, O.:\\nCracked wheat\\nOlives Celery Mangoes\\nFried yellow perch\\nPotatoes a la Reitz\\nTenderloin or sirloin steak\\nPork spare ribs\\nBroiled or fried ham Steak with onions\\nBaked potatoes Potatoes Chateau\\nFrench toast\\nEggs as ordered\\nOmelette\\nCold roast beef, ham and fowl\\nChicken salad\\nTea biscuits Jenny Lind pancakes\\nBaked apples\\nAssorted cake\\nTea Chocolate Coffee\\nThe Maxwell, Nashville, Tenn.\\nConsomme in cups\\nPickled Beets Olives\\nCoffee Cocoa Tea\\nCracked wheat\\nTenderloin steak Kidneys Bacon\\nCold roast beef Tongue Ham\\nEggs and omelets as ordered\\nPotato salad Cold slaw\\nPotatoes French fried, saute\\nFinger rolls Flannel cakes\\nAssorted cake\\nSyrup maple Rock candy drip\\nLemon cling peaches\\nAmerican cheese Crackers\\nThe Southern, St. Louis:\\nConsomme\\nGreen gages Stewed prunes\\nOyster stew\\nBroiled Jack salmon Fried smelts Whitefish\\nSliced tomatoes\\nSirloin or tenderloin steak, plain, vvith onions, or\\ndrip gravy\\nMutton chops Ham Bacon Tripe\\nChicken hash on toast\\nCalf s feet, fried in batter\\nEggs Boiled Fried Shirred\\nPlain or kidney omelette\\nCold Roast beef Ham Marined herring\\nTurkey Smoked tongue Veal\\nSalad a la Russe Dressed lettuce\\nPotatoes Baked German fried French fried\\nSaratoga chips\\nBread Toast Rolls\\nOat meal and Indian meal, vvith cream\\nCorn or wheat cakes\\nAssorted cakes Ginger bread\\nOolong, English breakfast and green tea\\nBaked apples\\nChocolate Coffee Milk\\nCameron House, La Crosse, Wis.\\nBouillon en tasse\\nSalted wafers\\nBroiled sardines on toast\\nSliced cucumbers Sliced tomatoes\\nFilet of turkey, sliced oranges\\nBaked potatoes\\nCold Tongue Salmon Ham\\nBoned chicken en aspic jelly\\nRussian punch\\nFresh lobster salad en mayonnaise\\nRed raspberry shortcake\\nHot waffles with pure maple syrup\\nPlain and rye bread Tea biscuit\\nToast to order\\nAssorted cake\\nCrackers Edam cheese\\nCoffe Tea Iced tea\\nThe Randall, Evansville, Ind.\\nShell oysters\\nCelery Mangoes\\nFried smelts\\nHominy grits Apple tapioca\\nBROILED\\nTenderloin steak Sirloin steak\\nPlain or with onions\\nTripe Pig s feet\\nChicken croquettes, with green peas\\nCalf s head in omelette\\nVeal cutlets, plain or breaded\\nPearl paste, with jelly\\nPOTATOES\\nBaked Shoestring\\nOld fashioned fried Potato cakes\\nSmearkase\\nEggs to order\\nCOLD\\nRoast beef Lunch tongue\\nBaked beans\\nToast all wa)s\\nCurrent buns French horns\\nCorn or buckwheat cakes\\nHoney Maple syrup\\nFrench sherbet\\nQuince preserves Cup custard\\nAssorted cake\\nTea Coffee\\nThe Grand, Indianapolis:\\nBluepoints\\nSliced tomatoes Pickled peaches Radishes\\nConsomme Oyster stew\\nCracked wheat or farina mush with cream\\nBroiled bluefish, Ipmon butter\\nSaratoga chips\\nBroiled tenderloin or sirloin steak, plain or with\\nFrench peas\\nVeal cutlets, tomato sauce\\nMinions of beef, financiere\\nWelsh rare-bit au gratin\\nEggs as ordered\\nCaviar omelets\\nBaked, French fried and hashed brown potatoes\\nString beans with bacon\\nCold Boiled ham Roast beef Lamb s tongue\\nFowl Marinated herring Sardines\\nChicken salad\\nGraham, rye or Boston brown bread\\nCrown rolls Rusks Egg muffins Toast\\nWheat or buckwheat griddle cakes Flemish waffles\\nLemon cling peaches Preserved peaches\\nAssorted cake Stewed rhubarb Sherbet\\nCoffee Tea Cocoa", "height": "3667", "width": "2342", "jp2-path": "practicalhotelst01tell_0064.jp2"}, "61": {"fulltext": "THE PRACTICAL HOTEL STEWARD.\\n43\\nPlanters Hotel, St. Louis:\\nOYSTERS\\nBlue points 25 Shrewsburys 40\\nCape Cods on deep shell 40\\nSPECIALTIES IN OYSTERS\\nStewed in milk 25 Fancy roast 40\\nplain 25\\nin cream 40\\nFried 30\\n0 ster patties 30-50\\nBroiled, celery sauce 50\\nEscalloped au gratin 40\\nEn brochette 50\\nSteamed in shell 60\\nLITTLE NECK CLAMS\\nOn shell 25 Stewed 30\\nFried 35 Steamed 50\\nA la Nantalse 60\\nBouillon en tasse 20 Clam broth en tasse 25\\nChicken gumbo passe en tasse 35\\nCelery 30 Caviar 25-40\\nOlives 20 Anchovies. 30-5\u00c2\u00a9\\nSPECIAL SELECTIONS\\nT-errapin a la Maryland i 00-2 00 Terrapin a la Manhattan i 00-2 00\\nLobster a la Newburg 60-1 00 Lobster cold, sauce tartar 50-90\\nBordelaise 601 00\\nbroiled 50-90\\nstuffed a la Chevreuse 45-80\\nOyster crab patties 40-75\\nHard siieil crabs deviled, sauce tartar 40-75\\nOoquettes of crab meat 35-6o\\ncroquettes, Cardinal 40-75\\na la Diable 50-90\\nOyster crabs fried 60-1 00\\na la Maryland 80-1 50\\nCrab meat a la Lorenzo 3S-6o\\nShad roe au beurre noir 40 75\\nBroiled sardines on toast 35-60\\nChicken croquettes with peas 4075\\nSweetbread cutlets 4075\\nDeviled lamb kidneys 40-75\\nChicken or turkey sandwich 20\\nWelsh rarebit 40\\nGolden buck 50\\nScotch woodcock 40\\nClub sandwich 25\\nSandwiches 15\\nGAME\\nMallard duck 60-1 00\\nGolden plover 60\\nRed head duck 1501\\nQuail\\nPartridge\\nEnglish pheasant 2 00\\nTeal duck 60\\nCanvasback duck 2 50\\nAntelope steak 60-1 00\\nSquab 60\\nPrairie chicken\\nCOLD MEATS\\nRoast beef 35-60 Chicken 40-75\\nLamb 40-75 Boned game 50-90\\nBoned turkey 50-90 Beef tongue 35-6o\\nBoneless pig s feet, Vinaigrette 35-60 Turkey 40-75\\nHam 3560 Pate de fois gras 60-1 00\\nPickled lambs tongues 30-50\\nSALADS\\nChicken 40 75 Potato salad 25\\nLobster 40-75\\nShrimp 40-75\\nA la Russe 40-75\\nTomato mayonnaise 40\\nCelery 30\\nCucumbers 30\\nLettuce 30\\nChicoree 30\\nAsparagus 40\\nGerman asparagus 60-x 00\\nThe Burnett, Logansport. Ind.\\nBeef bouillon\\nWater cress Lettuce Caviar\\nCorn meal mush\\nBaked salmon, butter sauce\\nBaked giblet pie, Maryland\\nBreaded veal cutlets, cream sauce\\nCorn fritters, rum sauce\\nBroiled Tenderloin steak Sirloin steak\\nLamb chops Kidneys with bacon\\nEggs, as ordered\\nCold Roast beef Mutton Ox tongue\\nChipped beef Sardines\\nSummer sausage\\nSalmon salad\\nPotatoes Steamed Domestic fried Shoestring\\nHot rolls Assorted cake Brown bread\\nIce cream\\nCherries in syrup Sliced bananas\\nComb honey\\nGriddle cakes, with maple syrup\\nClub house coffee Cocoa Tea\\nPalace Hotel, Cincinnati:\\nConsomme\\nWheat flakes or rolled oats with cream\\nFish Broiled lake fish Fried catfish steak\\nCold Meats Ox tongue Ham Roast beef\\nLamb Bologna Veal\\nSliced tomatoes Potato salad Chow chow\\nBroiled Sirloin or tenderloin steak, plain\\nor with fresh mushroom sauce\\nBacon Pork chops Ham\\nDried beef in cream\\nLamb tongue, au Risoto\\nFried hominy\\nEggs, to order\\nOmelettes plain with ham or tomatoes\\nPotatoes baked hashed brown Saratoga\\nBreads Hot biscuits Boston buns Ginger bread\\nGraham bread Rye bread\\nWheat cakes Toast to order Corn cakes\\nRock candy drips Honey Assorted cake\\nSoda wafereties Graham wafers\\nFruit Baked apples Apricots\\nCoffee Tea Chocolate Butter milk", "height": "3656", "width": "2408", "jp2-path": "practicalhotelst01tell_0065.jp2"}, "62": {"fulltext": "44\\nTHE PRACTICAL HOI EL STEWARD.\\nBurnet Hou:e. Cincinnati:\\nLittle neck clams\\nConsomme in cups\\nCracked wheat Mush and milk\\nBroiled lake trout, maitre d hotel\\nRadishes Cucumbers\\nPrime roast beef, au jus\\nCalifornia grass birds, on toast\\nGerman fritter, with stewed prunes\\nBoiled rice Baked tomatoes\\nBroiled sirloin oi tenderloin steak, plain or Creole\\nMutton chops, plain or breaded, with peas\\nWelsh rabbit, or golden buck\\nPOTATOES\u00e2\u0080\u0094 Baked Hashed in cream\\nLyonnaise Fried sweet French fried\\nEggs to order\\nOmelette, plain, with ham or cheese\\nCOLD Ox tongue Ham Lamb Corned beef\\nPork and beans Sardines Pickled herring\\nMayonnaise of chicken\\nRye and graham bread French rolls\\nTea biscuit Wheat cakes Corn cakes\\nGinger snaps Assorted cake Stewed pears\\nCoffee ice cream Sliced peaches, with cream\\nPineapple preserves\\nTea Coffee Chocolate Cocoa Buttermilk\\nTEA.\\nIs a light evening meal lighter than the regulation\\nsupper and usually consisting of\\nTea, coffee or chocolate\\nDry, milk or cream toast\\nTea biscuits wafers\\nCold meats, or sandwiches\\nSalads\\nBreads, cakes and conserves\\nTea is generally served on Sundays and holidays,\\nwhen a specially appetizing midday dinner having\\nbeen partaken of, a light meal is all that is necessary-\\nIt makes it convenient, also, to relieve a number of\\nthe help after dinner.\\nBUFFET LUNCHEONS.\\nThe meaning of the word Buffet is a sideboard.\\nAs applied in connection with the above it is one\\nor more large tables, upon which everything that is\\non the menu (which is intended merely as sou -enier)\\nis placed on the table before the arrival of the\\nguests. There are no chairs, everybody stands and\\neach one either helps himself or is served by the\\nwaiter, with what he chooses on a small plate with\\nfork. They are always informal affairs and are much\\nenjoyed by the participants.\\nThe following menus will illustrate:\\nGrilled sardines Anchovy toast\\nMardadella sausage\\nCelery Olives farcie Radishes\\nHam, goose breast, chicken\\nand Swiss cheese sandwiches\\nLobster salad Lettuce salad Potato salad\\nSalmon Mayonnaise Pate de foie gras\\nEggs a la bonne femme\\nPunch curacoa\\nChaud froid de cailles Galantine de dinde\\nAssorted cakes Tutti frutti ice cream\\nFruit\\nEdam cheese Crackers\\nCoffee\\nLuncheon given to The Hotel Men s Mutual Benefit\\nAssociation, by Detroit Hotel Men s Association at the\\nOld Club, St. Clair Flats. Michigan. May ir, i8g2:\\nHam and chicken sandwiches\\nCold turkey Beef tongue Chipped beef\\nStuffed eggs, a la St. James\\nChicken salad Potato salad Lobster salad\\nQueen olives Sweet pickles Radishes\\nPunch Oriental\\nStrawberries and sweet cream\\nNeapolitan ice cream\\nAssorted cakes Fruits\\nAmerican cheese Swiss cheese\\nCrackers\\nTea Coffee\\nSoothers for the Troubled Spirits of Ye Landlords, Ye Ladies,\\nand the Strangers within Our Gates.\\nTo the H. M. M. B. A. at the Copley Square Hotel,\\nBoston:\\nCHAUD\\nBouillon de lucines, en tasse\\nCroquettes de grenouilles, Parisienne\\nRis de veau, Coquillot\\nFROID\\nSaumon, decoree\\nGalantine dechapon. d Orleans\\nPigeonneaux en bastion, Semonier\\nJambon, gatti\\nLangue de boeuf, Rocheford\\nAspic de homard\\nMayonnaise de volaitle\\nSalade epicurienne\\nSandwich assortis\\nENTREMETS SUCRES\\nFruits glace de saison\\nCharlottes, aux noisettes\\nPetits fours\\nCafe noir\\nG. H. Mumm s extra dry Copley Square punch\\nPoland Spring water Cigars\\nA cold luncheon served at the opening of the new Hotel\\nBurlington, at Boscombe, Bournemouth, England:\\nSwanage prawns\\nFilet de sole en aspic\\nMayonnaise de Homard a la Burlington\\nSaumon a la Christchurch\\nSaumon a la Montpelier\\nPain de Volaille a la Mosaique\\nChaud-froid de Cailles\\nChaud-froid de Cotelettes d Agneau\\nGalantine de Poulard aux truffes\\nChapon a la Bechamel\\nBoeuf braise a la Gelee\\nPoulet Roti\\nGrouse Roti\\nLangue de boeuf\\nJambon de York\\nQuartier d Agneau\\nPates de Gibier\\nSandwiches\\nENTREMETS", "height": "3667", "width": "2342", "jp2-path": "practicalhotelst01tell_0066.jp2"}, "63": {"fulltext": "THE PRACTICAL HOTEL STEWARD.\\n45\\nTrifle\\nPetits babas aux Cerises\\nNougats a la Cliantilly\\nMeringues a la creme\\nPatisseries variees\\nGelee au Vin\\nGelee a la Macedoiric de fruit\\nMousse aux (raises\\nCharlotte a la Russe\\nGateau a la Napolitaine\\nGLACES\\nVanille Citron Ananas\\nDESSERT\\nCARTE DE VIN\\nSherry Champagne, 1884 Claret, 1886\\nChampagne cup Claret cup Lemonade\\nJohannis natural mineral water\\nTo the H. M. M. B. A. at the Waldorf, New York,\\nMay i^lh, fSgj:\\nCHAUU Gombaut Passe en Tasse\\nCroquette Panachee a la Waldorf\\nRis-de-Veau a la Surdez\\nSouffle au Fromage\\nBrissotin de Volaille Fantaisie\\nFROID Consomme en Gelee\\nCrabes a la Diable\\nPigeonneau de Philadelphie\\nTimbale de pate de foie gras\\nMayonnaise de volaille\\nSalad de homard\\nSandwich de Crabes Mous\\nSandwich assortis\\nENTREMETS SUCRES\\nGlaces fruits varies\\nBiscuit Bellevue\\nPetits fours\\nThe glace\\nCafe frappe\\nA buffet luncheon served January ig, iSgj, at the\\nChicago Athletic Club, from 7 P. M. to 12 P. M.\\nBouillon in cups\\nCelery Pickles Olives\\nOyster patties, Romaine\\nSandwiches\\nHam Tongue Turkey Sardine\\nCold meats Salads\\nTurkey Ham Shrimp Potato\\nLamb tongue Chicken\\nPIECES MONTEES\\nPate of game a la Diana Dindonneau\\nHam decore a la Gatti\\nGalantine de Cochon de Lait en daube\\nBoned turkey a la Berger\\nFrozen cream sherbet Assorted cake\\nCheese and toasted crackers\\nCafe\\nBuffet lunch served at the Union League Club, Brook-\\nlyn, N. Y. The occasion being the ladies annual\\nreception\\nSERVICE CHAUD\\nConsomme en tasse Clam broth\\nBouchees aux champignons frais\\nHomard a la Columbus\\nCroquettes de ris de veau a la Princesse\\nCafe Chocolate\\nSERVICE FROID\\nCelery Olives\\nSaumon a I avelane Filet de boeuf a la Russe\\nJambon truffe a la florian\\nLangues de boeuf Rocheford\\nBallotines de poulets en chaudfroid\\nTimbales de foie-gras en bellevue\\nGalantines de dinde a la Elizabeth\\nPates de perdreaux a la U. L. C.\\nMayonnaise de volaille Salade de homard\\nRillettes Sandwiches assortis\\nEntremets de douceur\\nPaniers de nougat garnis de fruits\\nCharlottes fontanges\\nGelees Moscovite Glace histone\\nSorbet fin de siecle\\nPetits fours Bon bons\\nMottoes Fruit\\nChampagne\\nThese luncheons afford skilled cooks an oppor-\\ntunity to show their ability, as everything is set on\\nthe table in large dishes, ornamented.\\nBANQUETS.\\nA banquet is a repast or a rich entertainment\\ngiven in honor of some memorable event or celebra-\\ntion, usually attended with formality, all participants\\nattending in proper dress for the occasion. During\\nthe meai the guests are entertained with music,\\nafterwards suitable toasts, speeches, etc., which\\ncomplete the feast.\\nThe menu consits of a full hot meal, like a table\\nd hote dinner, served in courses, usually accom-\\npanied with wines.\\nIn some instances the price of the repast for each\\nplate includes the wine, music and flowers in others\\nthe wine and flowers without the music, but in the\\nmajority of cases the caterer serves the meal only,\\nfor a price, and receives extra pay for wines, flowers\\nand music. Sometimes the host provides his own\\nflowers and music.\\nBanquets are served in two different styles. The\\nFrench service (a la Francaise) and the Russian ser-\\nvice (a la Russe).\\nThe French service is not popular. Occasionally\\nsmall parties not to exceed ten or twelve are served\\nin this manner. Artistic chefs prefer it as it gives\\nthem an opportunity to show their skill to better\\nadvantage, everything being served on large (usually)\\ndecorated dishes in the most attractive manner,\\neach dish containing as many orders as there are\\nguests to be served by one waiter, who passes the\\ndish around to the guests, helping them to their por-\\ntion. The time required to serve a banquet in this\\nstyle is necessarily slow and it requires thoroughly\\ntrained waiters to avoid any mishaps. Waiters in\\nthis country who understand this service are not\\nplentiful, which may account for the French service\\nbeing less in demand.", "height": "3656", "width": "2408", "jp2-path": "practicalhotelst01tell_0067.jp2"}, "64": {"fulltext": "46 THE PRACTICAL HOI EL STEWARD.\\nThe Russian service is the most satisfactory; it is Many a cook in a country hotel can not be beaten\\nsimpler and much quicker. All meats, pastry and for plain and palatable cooking, but he is not well\\ndessert are prepared in single portions nicely gar- posted on fancy dishes. Where such is the case\\nnished and ready for the guest to eat. It is different only such dishes which he is familiar with should\\nfrom the French style, as in this case the cooks and be placed on the menu, and no others.\\nwaiters do all the work for the guests; they are Locality and season often have a great deal to do\\n\u00e2\u0080\u00a2served with just about the size order desired and with the cost of a banquet, one may be served with\\nin a much more appetizing way than if they were profit in one section at two dollars while money\\nobliged to help themselves. would be lost at three dollars in another section for\\nWhere there is a well conducted kitchen and pro- the same banquet,\\nperly drilled waiters the various courses are set The price of labor, rent and the products of the\\nbefore the guest almost within a minute of the time land are all factors to be considered,\\nthat they are taken from the range or pantry. To Last, when fine china, cut glass, silvers, etc., are\\nserve the hot dishes steaming hot, and cold dishes to be used, the risk of breakage in tlie use of them\\nwith a fresh and cool appearance is a very import- must also be considered.\\nant feature. The steward should always know within a few\\nThe steward s generalship comes to good use in dollars how much it will cost the house to serve a\\nthe serving of parties; on him really depends the banquet after the menu is decided upon,\\nsuccess of the affair. If he is a man who becomes When a banquet is to be served the headwaiter\\nrattled he is in danger of confusing everybody else, should be notified in time, that he may have the\\nIt devolves on him to see that every course, from room put in order and the tables arranged to suit\\noysters to coffee, are served in regular order, and the occasion, and that the waiters best suited for\\nto keep harmony among the help during the service, the work are selected and given an extra drilling.\\nHe should see before the time comes that every- allowing one waiter to five, six or eight guests, ac-\\nthing needed is on hand and ready. cording to the quality of service required. They\\nThe steward can avoid a good deal of confusion should be properly dressed black full dress suit,\\nby announcing what course to be served (to the ones white tie and no jewelry displayed. Where only\\nwho are to dish up) just at the right moment; it girls are available they should wear a plain white\\nsometimes corrects an error in time. dress, neatly done with white linen collars and cuffs\\nIn preparing and estimating on the price of a ban- no lace or frills of any kind should be allowed,\\nquet the following should be taken into considera A table set with linens of fine texture, perfectly\\ntion. laundried, cut glass, silver and fine decorated china\\nThe number of covers. needs but few ferns, smilax and flowers to look rich\\nThe class of people. and beautiful. The floral decorations are usually\\nThe skill of the cooks at the caterer s command. attended to by a florist, who makes a study of such\\nwork; but in his absence it devolves upon the stew-\\nard to see that it is done properly. The setting of\\nThe quality of the table ware to be used on the\\nthe table depends on what there is to work with,\\noccasion.\\nT c .L 1 XL r r J- r u The best appearance possible should be made with\\nIn the first place the cost of feeding of a number\\nofpeoplereducescorrespondingly as the number of ^^hat there is on hand. The table should not be\\nguests increases, therefore, when a banquet for overcrowded with dishes and stands which are of\\ntwenty-five covers is ordered the material used no service.\\nshould be less expensive than if one-hundred are to There should be no announcements or advertise-\\nbe fed at the same price. And when a banquet is ^f ^^y jj^g ^gnu such as appertaining\\nintended for men who are accustomed to work in i-i. r i j r j\\nto quality of water, brands of food, etc.\\nfresh air, such as the Brotherhood of Locomotive\\nFor ideas in setting a banquet table, I will take\\nEngineers, for instance, the repast should consist of\\nr for illustration an article on this subject printed in\\nfood of a more substantial nature than if the same\\nf ..I 1 the Hotel Monthly of September 1894, which at-\\nis for a bar or press association, as the latter are\\nusually men leading sedentary lives, have a more tracted much favorable comment at the time, the\\ndelicate appetite, and their food should be more men who contributed the ideas being all well known\\ndaintily prepared. in the catering world.", "height": "3667", "width": "2342", "jp2-path": "practicalhotelst01tell_0068.jp2"}, "65": {"fulltext": "THE PRACTICAL HOTEL STEWARD.\\n47\\nIDEAS IN SETTING A BANQUET TABLE.\\nA Pictorial Expression of the Art of Banquet Catering\\nby Several Gentlemen Prominent in tlie Hotel,\\nRestaurant and Club W or Id.\\nThe editor conceived the idea of securing the\\nopinions of a number of gentlemen prominent in the\\nhotel, restaurant and club world as to how a banquet\\ntable should be laid the best disposition of the\\nsilver, china, glassware, etc., around each plate\\nbefore the guest takes his seat.\\nOur plan was to give a (suppositious) banquet the\\nregulation banquet. Covers for twelve. Three\\nkinds of wine to be served, and one waiter to every\\nfour guests. The question put was substantially as\\nfollows: In laying the table for this banquet what\\nin your opinion is the best disposition of the silver,\\nchina and glassware, the bread, butter, salt, pepper,\\nrelishes, napkin, etc. etc also the quantity and kind\\nof knives, forks, spoons, glasses, etc., that should be\\nplaced around the plate before the guesc takes his\\nseat, and should oysters be on the table?\\nIn our interviews with the gentlemen called upon\\nwe caught some of them in their busy hours, and\\nso, consequently, the sketch of how they would\\nhave it, which is presented on the pictured table\\naccompanying this article, (see plate four) and\\nwhich illustrates their different ideas, might be\\nrevised somewhat. Many of the sketches were\\nmade upon the instant and in a crude manner, but\\nnevertheless they each and all of them command\\nrespectful consideration.\\na in large diagram indicates centerpieces.\\nGEO. FULWELL.\\nGeo. Fulwell, steward The Bates. Indianapolij.\\n[Mr. Fulwell, in the drawing accompanying his let-\\nter, has arranged a table for twelve persons six\\nladies and six gentlemen- Banquet given by a gen-\\ntleman. Host sits at end of table. A setting from\\nthis table is also shown on the large illustration pre-\\nseniing twelve different arrangements.]\\nMENU.\\nLittle neck clams\\nMONTRACHET, 1878\\nAnchovies\\nRadishes\\nCucumbers\\nSalted almonds\\nCelery\\nConsomme. Rachel\\nFillets of Pompano, Venitienne\\nOlives\\nPotatoes Farcies, Regente\\nBraised sweetbreads, Pique, Montglas\\nFrench peas in cases\\nCHATEAU LAFITE, 1869\\nORANGE ICE\\nRoast young grouse, currant jelly\\nTomato and lettuce salad\\nMOET CHANDON, WHITE SEAL\\nCharlotte Russe\\nStrawberry ice cream in forms Assorted cake\\nStilton cheese\\nFruit\\nCoffee\\nThe menu and diagram of decorations for the table\\nI send you are for a moderate priced banquet. The\\nprevailing style now is to decorate the table with\\nflowers, smilax. plants, ferns, fruit, etc. The elabo-\\nraiepieccs montees. that the chefs took da3s and weeks\\nto prepare and were so much admired by the guests\\nare now out of fashion and seldom seen on a banquet\\ntable. So otlier artists have been lirought into play,\\nwho have artistic taste for arranging bouquets and\\npyramids of flowers, displaying fern leaves in beauti-\\nful designs and building pyramids of various kinds\\nof fruits, and systematically placing the hors d oeu-\\nvre dishes so that they will do their part in beauti-\\nfying the dinner tabic Attention should be given to\\nthe temperature of the dining room, which should be\\nabout 65 to 70 degrees. The table should be at least\\nKEY TO Mr. FULLWELL S TABLE.\\n1 Br\u00c2\u00b0ad\\n2 Napkin\\n3 K sli fork and entree fork\\n4 Butter knife, entree knife\\nand soup spoon\\n5 Oyster fork\\nti Salt and pepper\\n7 Butter\\n8 Bone dish\\n9 Bouquet\\n10 Menu card\\n11 Burgundy glass\\n12 Claret glass\\n18 Champagne glass\\n14 Water glass\\n1, Hors d oeuvre\\nIB Uadisbes\\n17 Olives\\n18 Anchovies\\nrj Salted almonds 20 Celery", "height": "3656", "width": "2408", "jp2-path": "practicalhotelst01tell_0069.jp2"}, "66": {"fulltext": "48\\nTHE PRACTICAL HOI EL STEWARD.\\nten feet long by four feet wide to give the guests\\nplenty of room. The napery should be snow white\\nand folded true in the laundry; that is, the crease in\\nthe table cloth should be exactly in the centre and\\nthe napkins ironed straight, so that the waiters can\\nfold them true. Fancy folds are now out of fashion.\\nThe glassware should be cut and engraved, a com-\\nplete set including the water glass.\\nI will now explain as clearly as possible how I\\nwould proceed with the service of your banquet. A\\nheadwaiter and three waiters would be necessary.\\nFor the headwaiter I would select the largest and\\nfinest looking man in the dining room. The three\\nwaiters would be picked out all of even size; (if\\ncolored men all of the same shade of color.) Their\\ndress would be black cloth, swallow tailed coats,\\nwhite low cut vests, turn down collars; white string\\nties, tied in a bow, (except the headwaiter who would\\nwear black); white linen gloves and no jewelry ex-\\nposed, or handkerchief.\\nThere is as much system in serving a banquet as\\nthere is running a rail-road or in any other business\\nThe most satisfactory way to serve a banquet is\\nthe Russian style; that is, to have all the joints, etc.,\\ncarved in the kitchen and the individual portion ar\\nranged on the plates for each cover. As you will\\nnotice, I prefaced the dinner with little neck clams;\\nthis I would serve on soup plates filled with shaved\\nice, with dinner plate underneath, White Burgundy\\nwould be served with this course. Care should be\\ntaken to have the wine at the right temperature. It\\nis not considered good form to fill the glasses more\\nthan three parts full. The hors d oeuvres are placed\\non the table and passed to each guest between the ^u^ O anything distinct from the regular meals,\\nfirst four courses. Now comes the soup, which would such as when an announcement of the occasion is\\nthe cheese and nibbling the crackers, the waiters\\nwould prepare the finger bowls, filling them half full\\nof luke warm water, slightly perfumed with a slice\\nof lemon in each bowl. Stand bowl in small plate\\nwith napkin underneath. It is now time to remove\\nthe cheese plates and give to each guest a dessert\\nplate and finger bowl, before handing around the\\nfruit. The dessert course over with, the black coffee\\nwill be served in small cups. That ends the dinner.\\nOn account of ladies being present no cognac or\\ncigars will be passed.\\nTHE MENU.\\nThe word menu in French means something small\\n(as of small in size or dimensions).\\nMenu d un repas means a bill of fare. The words\\nd un repas are unnecessary, from the fact that the\\nrepast is announced on the card, which sufficiently\\nexplains it.\\nTechnically the word menu means any kind of\\na bill of fare and can be used vhere the French ex-\\npression is preferred to the English as Breakfast\\nmenu. Luncheon menu. Supper menu, etc. But the\\nword as adopted in the English is popularly under-\\nstood to mean a limited, choicely selected meal, as\\nfor a table d hote dinner, a banquet, etc.\\nThe word menu is most appropriate for a ban-\\nbe served in the regular soup plate with dinner plate\\nunderneath.\\nNever remove any of the plates while some of the\\nguests are still eating.\\nThis course is removed by the fish, which is ac-\\ncompanied by dressed cucumbers in a separate dish\\nand placed in front of the hors d oeuvre plate, which\\nremains on the table during the first four courses.\\nAfter this course, sweetbreads would be served, com\\nplimented with Chateau Lafite\\nNext course would be the ice, served in an orange\\nwith the inside scooped out, placed on a cold plate\\nwith fancy fringed doily. While the guests are en-\\njoying the ice the Burgundy and claret glasses would\\nbe removed whether empty or full. Now comes the\\ngame, the piece de resistence, which is accom-\\npanied by currant jelly and salad. The currant\\njelly is passed to each guest by the waiter in a glass\\ndish. The salad plate occupies the position on the\\ntable held by the hors d oeuvre plate, which was\\ntaken away with the Burgundy and claret glasses.\\nA relay of silver would be placed on the table for\\nthis course. The champagne, which is served with\\nthis cover, must be as cold as possible without freez-\\ning. Don t put ice in the wine, it ruins its flavor.\\nWhen this course is finished all side dishes, plates\\nsilverware, cruets, in fact everything but the fruit,\\nflowers, water and champagne would be removed\\nfrom the table, and table brushed off with a crumb\\nbrush, before placing dessert spoons and fruit knives\\nat each cover. The Charlotte Russe like the ice\\ncream would be served on cold plates with fancy lace\\npaper underneath. Baskets of assorted cakes would\\nbe handed with the ice cream. This course finished,\\nthe cheese with toasted hard crackers would be pas-\\nsed to each guest. While the guests were tasting\\nmade on the card as Sixth Annual Banquet of the\\nHamilton Club, The Sixteenth Annual Dinner of\\nthe H. M. M. B. A., Farewell Luncheon in nonor\\nof James Blank by his Friends, etc.\\nOn regular bills of the day it should be Table\\nD Hote Dinner at the Auditorium or Dinner at\\nKinsley s or Breakfast The Southern Hotel. An\\nannouncement something in the nature of the above\\nshould always be made to distinguish the repast\\nfrom those given at the other intervals of the day,\\nwhich the term menu fails to do.\\nThe arrangement of the menu is like a table d hote\\ndinner excepting that the entrees are usually placed\\nabove the roast (French fashion,) and some approp-\\nriate vegetable accompanying the meat dishes about\\nas follows\\nI course oysters or clams.\\n_ soup.\\nrelishes (hors d oeuvres).\\n3 I fish with I fancy potato.\\n4 I entree dainty such as pattie of terrapin\\netc.\\n5 I roast or heavy entree such as sweet-\\nbreads or cutlets, chops, etc.\\n6 I punch (sorbet).\\n7 I game or broiled young fowl, etc.\\n8 I salad, dressed lettuce etc.\\n9 dessert,\\nlo coffee.", "height": "3667", "width": "2342", "jp2-path": "practicalhotelst01tell_0070.jp2"}, "67": {"fulltext": "THE PRACTICAL HOTEL STEWARD. 49\\nOr a cheaper one as follows: shell of butter. To serve an extra plate under the\\nI course\u00e2\u0080\u0094 I hors doeuvres (relish). one containing the food saves the linens from soil-\\nI soup. J.J,., r\\n1 relishes adds to the appearance of the service.\\nI fish with fancy potato. The men serving the wine (about one to every\\nI entree. twenty guests) should not be the regular table wait-\\nI punch (sorbet). When removing the wines they should pour\\nI game roast.\\nJ the residue of the glasses in pitchers which can be\\ndessert. saved and for which there is a possible use. If the\\ncoffee. help is permitted to empty the glasses as they go to\\nThe following specimen menus are arranged in the pantry there may be disagreeable results, which\\naccordance with the foregoing, the first represent- it may take several days to overcome.\\ning a high class banquet such as would be given at The following specimens of banquet and luncheon\\na hotel men s convention; the second is cheaper, menus include a number of annual banquets given\\nconsisting of one less course, the material Jis less by the Hotel Men s Mutual Benefit Association. I\\nexpensive and the wines are of a cheaper grade. do not submit these latter as models (though the\\nMenu No 1 majority of them are), but as an interesting feature\\nto many old hotel men who had the pleasure to\\nBluepoints\\nsTEiNBERGER CABINET partake of them. They are served at $5 per cover\\nClear green turtle including wines.\\nROYAL RESERVE _,\\nThe other menus will appear on thsir merits as\\nSmall patties, Financiere\\nStuffed olives Salted nuts models of well arranged specimens.\\nPlanked shad [^In an article on wines which will appear later,\\nCucumbers Saratoga chips j\\nRARSAr 8 8 the subject of serving and placing them on the menu\\nDiamond back terrapin, Maryland will be discussed.]\\nLamb chops, Princesse T^zW/ banquet of the Hotel Men s Mutual Benefit Asso-\\nGreen peas ciation of the United States and Canada at the Tremont\\nCHATEAU LAFITE 1874 House, Chicago, January 20. 1880:\\nBENEDICTINE PUNCH gluC pointS On Shell\\nBroiled Philadelphia squab sauterne, compliments of John A. Rice\\nAsparagus Hollandaise Green turtle soup Chicken a la Royal\\nDressed lettuce Celery salad Small patties a la Financiere\\nL. ROEDERER BRUT Broiled whitefish with small potatoes\\nNeapolitan ice cream Assorted cake claret, compliments of Alvin Hubbert\\nStrawberries pile^ ^j ^eef, larded, with mushrooms\\nRoquefort cheese Crackers Asparagus Potatoes a la Suisse\\nCOGNAC Calf s sweetbreads, pique with French peas\\nMpnu No 2 Cutlets of partridge, truffle sauce\\nCHAMPAGNE, compHments of Scott Rice\\nCaviar on toast Roman punch\\nConsomme Princesse Saddle of Venison, Marinee larded a la Brioche\\nVINO DE PASTO Baked mashed potatoes Green peas\\nStuffed olives Salted nuts Tomatoes champagne, compliments Chicago members\\nBroiled Spanish mackerel, steward sauce Roast quail on toast, jelly\\nPotatoes Duchess Saratoga potatoes\\nHAUT SAUTERNE Boned turkey Chicken salad Pate of liver\\nSweetbread patties, Financiere Assorted cake Neapolitan ice cream\\nGreen peas pontet CANET Charlotte Russe\\nKIRSCHWASSER PUNCH Roquefort cheese Edam cheese\\nBroiled spring chicken on toast Fruit Coffee Cigars\\nLettuce\\nPOMMERY AND GRENO SEC ^1^ Metropolitan Hotel,\\nIce cream in forms J^\u00c2\u00bb ary 19, 1881:\\nCake Fruit Huitres chablis\\nBrie cheese Crackers Tortue Verte a I Anglaise\\nCoffee LIQUEURS POTAGES Amontillado\\nIn serving oysters or clams I would place them on i aux croutons souffles\\nVaries Varies\\nshaved ice in a small deep plate. Never put ice jjoRS DOEUVRES\\nover them, it spoils the flavor. All relishes such as Petits Bouchees a la puree Faisan\\nolives, salted nuts, sliced tomatoes, celery, etc., aux truffe Perigord\\nBass rayee au gratin a la Chambord\\nshould be nicely arranged on the table just before poiSSON ruedesheimer\\nthe guests are seated; also rolls, bread and one Pommes de terre a la Duchesse", "height": "3656", "width": "2408", "jp2-path": "practicalhotelst01tell_0071.jp2"}, "68": {"fulltext": "so\\nTHE PRACTICAL HOTEL STEWARD.\\nRELEVE Filet de boeuf pique a la Godard Dressed lettuce Water cresses\\nCHATEAU BOUILLAC DESSERT ROMANEE\\nPoitrine de Dindonneau Farcie a I lmperatrice Assorted cake Macaroons\\nENTREES CHAMPAGNE Champagne jelly Fruit ices Frozen pudding\\nCroquettes de ris de veau aux champignons\\nGalantine de poularde en Bellevue\\nPate de Strasbourg a la moderne\\nFROID Voliere de Cailles a la forrestierre\\nSalade de volaille a la Russe\\nMayonnaise de crevettes en aspic a la Ristoria\\nSORBET A LA CARDINAL\\nROTI Selle de mouton a la gelee de groseille\\nCHAMBERTIN\\nPerdreau barde sur canape au cresson\\nGIBIER\\nCoeur de laitue Salade de celeri\\nPetits pois a la Francaise\\nENTREMETS\\nAsperges en branches Epinards au jus\\nHaricots verts saute au beurre\\nCharlotte Russe a la vanille decoree\\nGelee au champagne, petits fours\\nLIQUEURS DIVERS\\nSUCRES\\nGlace Napolitaine en pyramide\\nPieces montees F ruites et dessert\\nFromage Cafe Cigars\\nH. M. M. B. A. banquet at the Burnet House, Cincin\\ntiati, January ij 1882:\\nOysters on half shell\\nGreen turtle soup\\nSHERRY\\nBoiled Kennebec salmon\\nMashed potatoes. Burnet House fashion\\nSAUTERNE\\nBaked]sweetbreads with French peas\\nCLARET\\nTenderloin of beef with mushrooms\\nCHAMPAGNE\\nRoast quail\\nBaked mashed sweet potatoes\\nCold boiled lobster Shrimp salad\\nTurkey salad\\nIce cream Assorted cake Fruits\\nCheese Crackers Coffee\\nCigars\\nH. M. M. B. A. banquet at the Brunswick, Boston,\\nMay 8. i88j:\\nLittle neck clams\\nHAUT SAUTERNE\\nSOUP\\nCream of Asparagus\\nAMONTILLADO\\nFISH\\nBaked Penobscot salmon, Genoese sauce\\nCucumbers Bermuda potatoes Sliced tomatoes\\nREMOVES HOCKHEIMER\\nBoiled Philadelphia capon, Estragon sauce\\nRoast spring lamb, mint sauce\\nAsparagus tips Rice String beans\\nENTREES CHAMPAGNE\\nTenderloin of beef, truffle sauce\\nSweetbread patties, Parisian style\\nChicken croquettes New peas\\nMAYONNAISE pontet canet\\nLobster Chicken Shrimp\\nROMAN PUNCH\\nGAME\\nBroiled snipe on toast, Colbert sauce\\nApples Oranges Bananas\\nMalaga grapes Strawberries\\nCoffee\\nH. M. M. B. A. banquet at the Lindell Hotel, St\\nLouis, May ij, 1884:\\nLittle neck clams\\nHAUTE SAUTERNE\\nConsomme Colbert\\nTimbale of fowl\\nCucumber salad Amontillado\\nColumbia River salmon HoUandaise\\nPotato croquettes\\nSweetbreads larded\\nGreen peas Asparagus\\nPONTET CANET\\nBroiled spring chickeni\\nString beans Caulflower\\nPUNCH imperial\\nRoast snipe\\nDressed lettuce Water cress\\nVEUVE CLIQUOT\\nCharlotte Russe Champagne jelly\\nAssorted cake Confectionery\\nTutti frutti ice cream\\nFruits Strawberries Bon bons\\nFromage de Brie\\nCognac Coffee Chartreuse\\nH. M. M. B. A. banquet at the Grand Pacific Hotel,\\nChicago, May X2, 188^:\\nLittle neck clams\\nChicken bouillon\\nCHATEAU YQUEM\\nCutlet of whitefish larded mushrooms\\nNew potatoes String beans\\nmumm s extra dry\\nBreast of spring chicken\\nAsparagus\\nSweetbreads pique green peas\\nRice croquettes Claret sauce\\nchampagne sorbet\\nBroiled snipe dressed lettuce\\nchateau la rose\\nFancy cakes Omelet soufflee\\nTutti frutti Confectionery\\nStrawberries\\nFruit Coffee\\nRoquefort\\nH. M. M. B. A. banquet at the Metropolitan Hotel,\\nNew York, May 11, 1886:\\nLittle neck clams\\nhaute SAUTERNE\\nGreen turtle clear Cream of asparagus\\nAMONTILLADO\\nSmall patties a la Renaissance\\nRadishes Olives\\nSTEINBERGER\\nBaked striped bass a la Chambord\\nCucumbers Potatoes Parisienne\\nCHATEAU LA ROSE\\nFilet of beef pique, Prince Carl\\nPotatoes a ia Dauphine\\nCapon stuffed a la Ambassadrice\\nString beans", "height": "3667", "width": "2342", "jp2-path": "practicalhotelst01tell_0072.jp2"}, "69": {"fulltext": "Little neck clams\\nHAUT SAUTERNE\\nTHE PRACTICAL HOTEL STEWARD. 51\\nSweetbreads in cases, Lavalliere Charlotte Russe\\nGreen peas Fruit\\nSquabs braise a la Rothschild liquors\\n\u00e2\u0080\u009ei J \u00e2\u0080\u009e\u00e2\u0080\u009e\u00e2\u0080\u009ec Roquefort and American cheese\\nSpinach with poached eggs\\nCHAMPAGNE\\nKIRSH PUNCH 1/ 1/ banquet at the Palmer House, Chicago,\\nSaddle of spring lamb mint sauce ^.j^y j jSSg:\\nAsparagus Hoilandaise Little neck clams\\nCHAMBKRTIN AMONTILLADO\\nEnglish snipe on toast water cress Consomme Royal\\nLettuce Small patties of chicken\\nCharlotte Russe a la Chantilly Pompano\\nLIQUORS Sliced cucumbers Curled potatoes chablis\\nAssorted cake Mottoes Tenderloin of beef with truffles\\nIce cream in forms Jelly Macedoine pontet canet\\nDessert Divers Sweetbreads\\nFruit Cheese Coffee Green peas\\nCigars Siberian punch\\ncigarettes\\nH. M. M. B. A. banquet at VVillard s Hotel, Wash- Broiled plover on toast\\nittpton, D. C, May 10, 1887: Lettuce salad Saratoga chips moet chandon\\n(white seal)\\nAssorted cake Bisque glace\\nSOUP Green turtle Printaniere Royale Crackers Roquefort cheese\\nAMONTILLADO g^^^^^\\nFISH Potomac striped bass.JHollandaise sauce cigars\\nSliced tomatoes Potatoes Julienne\\nCucumbers f Hollenden, Cleveland,\\nJOHANNISBERGER Ohio, May 12, l8gi\\nREMOVES Philadelphia capon, Estragon sauce sauterns Blue points\\nBermuda potatoes Asparagus Olives Celery\\nTendeiloin of beef, mushroom sauce Amontillado Consomme Macedoine\\nGerman potatoes String beans Broiled whitefish\\nchateau margaux Dressed cucumbers\\nENTREES Potted squab. Jardiniere pontet canet\\nSweetbreads pique, St. Cloud Broiled spring chicken\\nSoft shell crabs, Maryland Curled potatoes French peas\\nLobster salad Shrimp salad cigarettes H. M. M. B. A. punch\\nchampagne JULES MUMM CO. S GRAND SEC.\\nmaraschino punch Roast plover\\nGAME Snipe on toast Colbert sauce Lettuce Fromage de brie\\nDressed lettuce Water cresses moet chandon, white seal\\nromanee Neapolitan ice cream\\nDESSERT Frozen pudding Champagne jelly Macaroons\\nMacaroons Tutti frutti Assorted cake Coffee\\nNeapolitan ice cream liqueurs and cigars\\nOranges Malaga grapes Bananas j^ j^j banqueT^he Russell House, Detroit,\\nStrawberries with cream ^g^^.\\nRoquefort cheese Water crackers Little neck clams\\nCoffee Caviar sandwiches\\ncognac et liqueurs Cream of asparagus\\nCIGARS AMONTILLADO\\nOlives Radishes Salted almonds\\nH. M. M. B. AJanquet at Monongahela House, Pitts. g^^\u00e2\u0080\u009e chicken\\nburgh. May 8, 1888: ^3,^^^ p^^^\\nLittle neck clams haut sauterne\\nSAUTERNE Dressed cucumbers\\nMock turtle Tenderloin of beef, with truffles\\nKennebec salmon a la Hoilandaise pontet canet\\nRHINE WINE Potatoes Hoilandaise Stuffed tomatoes Potato croquettes\\nCucumber Olives mushrooms on toast\\nSalpicon en Caisse Benedictine punch\\nr u f /-I cigarettes\\nclaret Champignons chandon Roast quail g. h. mumm s\\nGreen peas Baked mashed potatoes white seal Sliced potato chips extra dry\\nAsparagus\\nSORBET A LA MONONGAHELA\\nLettuce salad\\nChartreuse of strawberries\\nRoast Jack snipe currant jelly Icecream ^_^^ Assorted cake\\nCHAMPAGNE Lettuce Roquefort Crackers\\nLobster Mayonnaise cigars cognac\\nT utti frutti ice cream Coffee", "height": "3656", "width": "2408", "jp2-path": "practicalhotelst01tell_0073.jp2"}, "70": {"fulltext": "52\\nTHE PRACTICAL HOlEL STEWARD.\\nH. M. M. B. A. banquet at the Burnet House, Cincin-\\nnati, May 12, J8gj:\\nLittle neck clams\\nCaviar sandwiches\\nClear green turtle soup\\nAMONTILLADO\\nBroiled Pompano, steward sauce\\nDressed cucumbers Potato croquettes\\nPotpouri of chicken with truffles\\nHAUTE SAUTERNE\\nLarded sweetbreads braise\\nFrench peas\\nCHATEAU LA ROSE\\nROMAN PUNCH\\nCIGARETTES\\nRoast Philadelphia squab on toast\\nAsparagus, Hollandaise sauce\\nG. H. MUMM S EXTRA DRY\\nTomatoes, mayonnaise dressing\\nTutti frutti Strawberries\\nAssorted cake\\nRoquefort Brie Crackers\\nCIGARS Coffee COGNAC 1885\\nH. M. M. B. A. banquet at the Brown Palace, Denver,\\nMay 8, 18^4:\\nLittle neck clams\\nHAUTE SAUTERNES\\nConsomme Trianon\\nHors d oeuvres\\nBroiled mountain trout, maitre d hotel\\nPotatoes Laurette, cucumbers\\nSweetbreads en casseroles\\nCHATEAU PONTET CANET\\nLamb chops, Maison Dore\\nStuffed green peppers\\nPUNCH THERMIDOR\\nRoast jack snipe\\nLettuce salad\\nPOMMERY SEC\\nNesselrode ice cream\\nAssorted cakes\\nStrawberries\\nCheese Coffee\\nLIQUEURS CIGARS\\nH. M. M. B. A. banquet at Delmonico s New York,\\nMay 75, i8g^:\\nClams\\nConsomme Plumerey Bisque of lobster\\nBrissotins aux Supreme\\nStriped bass, Joinville\\nCucumbers\\nSaddle of lamb, Victoria\\nTomatoes stuffed with egg plant\\nBreast of chicken, Lucuilus\\nPeas Parisienne\\nAsparagus, cream sauce\\nSHERBET TREMIERE\\nSquabs, water cress\\nLettuce salad\\nTerrine of foie gras jelly\\nCrust, pineapple\\nFancy ice cream Fruit Cakes\\nPyramids Coffee\\nH. M. M. B. A. batiquet at Hotel del Coronado, San\\nDiego, Cal., April 20, g6:\\nVermouth cocktails\\nCalifornia oysters\\nClear green turtle, aux Champagne\\nSUNNY SLOPE SHERRY\\nTimbales of chicken, a la Talleyrand\\nSalted almonds Celery Olives\\nBarracouda, a la Hoteliere\\nPotato croquettes Cucumbers\\nCRESTA BLANCA, HAUTE SAUTERNES\\nLarded tenderloin of beef, aux truffes\\nStuffed tomatoes a la Creole\\nSweetbreads in cases a la Conti\\nNew peas\\nCRESTA BLANCA, MARGAUX\\nAsparagus a la Hollandaise\\nRoasted squab, barde, with cresses\\nG. H. MUMM s EXTRA DRY\\nMayonnaise of fresh shrimps\\nFancy forms ice cream Assorted cake\\nFruit\\nCamembert cheese\\nCoffee COGNAC\\nH. M. M. B. A. banquet at the Vendome, Boston, June\\n8, 97:\\nLittle neck clams\\nClear green turtle\\nCream of fresh mushrooms\\nBoiled fresh Penobscot salmon a la Victoria\\nBroiled bluefish, sauce Bercy\\nSliced cucumbers New green peas\\nPotatoes Sultane\\nSpring lamb, Morlaisienne\\nSupreme of chicken a la Toulouse\\nFresh asparagus Potato croquettes\\nBraised sweetbreads, Berthier\\nSoft shell crabs, Remoulade\\nFROZEN TOM AND JERRY\\nGolden plover sur canape\\nFresh vegetable salad\\nSweets\\nCheese Coffee\\nThe Lexington, Chicago:\\nHuitres\\nSalted almonds\\nConsomme Printaniere, Colbert\\nAMONTILLADO\\nCeleri Olivps Farcie\\nPoisson de Pompano, Remoulade\\nLIEBFRAUMILCH\\nConcombres Pommes Hollandaise\\nFilet de Boeuf, Pique, Perigord\\nTomato a la Diable\\nPONTET CANET 1874\\nPUNCH A L AMBASSADEUR\\nTimbale de Dinde, Ecossaise\\nAsperges Allemande\\nchambertin 1878\\nPoitrine de Perdreux, aux Truffes\\nmoet chandon imperial brut\\nPetits pois Gelee\\nsalade\\nBiscuit glace a la Tosca\\nGateaux Assortis\\nFromage liqueurs\\nCafe\\nThe Westminster, New York City:\\nOysters on half shell\\nAMONTILLADO\\nConsomme Chatelaine\\nHAUT SAUTERNES\\nBaked lobster au gratin, a la creme\\nBroiled mushrooms on toast, maitre d hotel\\nCHATEAU BELGRAVE\\nFilet of beef larded with truffles\\nNew potatoes French string beans\\nAsparagus", "height": "3667", "width": "2342", "jp2-path": "practicalhotelst01tell_0074.jp2"}, "71": {"fulltext": "THE PRACTICAL HOTEL STEWARD.\\n53\\nPunch Cardinal\\nEnglish snipe on toast\\nPERKIER JOUET\\nLettuce salad\\nIce cream Cakes\\nLIQUEURS\\nCafe\\nA Fellowship Club Dinner at Kinsley s Chicago:\\nBlue points\\nCress Celery\\nCream of Terrapin\\nHors d oeuvre varies\\nWhitefish, au gratin\\nHAUT SAUTERNES 1874\\nMangoes Parisienne potatoes\\nFilet of turkey with marrons\\nCHATEAU LINAS\\nSweet potato Chateau\\nCARDINAL PUNCH\\nBreast of prairie chicken\\nFried hominy Olives farcies\\nG. H. MUMM S EXTRA DRY 1884\\nAsparagus Vinaigrette\\nGlaces Cake\\nCOGNAC\\nCheese Coffee Crackers\\nA dinner to Patti at the Auditorium, Chicago:\\nHuitres GRAVES\\nConsomme a la Caprivi\\nSheepshead a la Provencale\\nPommes Parisienne\\nFilet Roti aux Champignons\\nSpaghetti a I ltalienne\\nPommes Dauphine\\nPONTET CANET\\nPUNCH ADELINA\\nChapon farci aux marrons\\nSalade de Laitue\\nRUINART BRUT\\nCharlotte aux Pommes\\nGlaces diplomate\\nFruits Gateaux Cafe\\nLoyal Legion dinner at the Kirkivood, Des Moines:\\nConsomme in cups\\nCelery Radishes\\nOyster patties, sauce Poulette\\nFillet of beef with mushrooms\\nJulienne potatoes\\nRoast quail au Cresson\\nPotato salad French peas\\nNeapolitan ice cream\\nMacaroons Kisses\\nSelect fruit\\nCoffee\\nCommercial Travelers banquet at the Palace, Cin-\\ncinnati:\\nOysters on shell\\nCream of fowl\\nPompano, wine sauce\\nCelery Hollandaise potatoes\\nPatties of sweet breads\\nFrench peas\\nFillet of beef, mushrooms\\nSweet potatoes Asparagus tops\\nROMAN PUNCH\\nRoast Golden Plover\\nDressed lettuce Currant jelly\\nIce cream Cake\\nFruit\\nWater crackers Cheese\\nCoffee\\nCigars\\nTrenton House, Trenton, N. J.\\nLittle neck clams barsac\\nConsomme Royale\\nPlanked shad viN DE pasto\\nCucumbers Potato balls\\nBroiled spring chicken mumm s\\nBermuda potatoes New peas extra dry\\nFresh asparagus\\nRoast English snipe\\nTomato salad Crackers and cheese\\nStrawberries\\nVanilla and strawberry ice cream\\ncordials\\nCakes\\nCoffee cigars\\nKinsley s Chicago:\\nBlue points\\nCelery\\nClear green turtle\\nPlanked whitefish\\nParisienne potatoes\\nChicken croquettes\\nFrench peas\\nFillet of beef, a la Cheron\\nBaked tomatoes Browned potatoes\\nFELLOWSHIP PUNCH\\nBreast of prairie chicken au Madere\\nLettuce and chicoree\\nIce cream Cake\\nCrackers Cheese Coffee\\nCigars Cognac\\nThe New York Hotel Association at Delmonico s:\\nOysters\\nSOUPS\\nConsomme, Hungarian Clear green turtle\\nHORS D OEUVRE\\nBoudins de Becasse, a la Diane\\nFISH\\nStriped bass, Massena Fried smelts, Remoulade\\nREMOVES\\nFillet of beef, stuffed, with sweet peppers\\nRissotto, Piedmontese style\\nENTREES\\nBreast of chicken, a la Lorenzo\\nFrench peas, with lettuce\\nSweetbreads a la Montebello\\nCelery, Villeroy\\nSHERBET, FAVORITE\\nRoast red head duck\\nFROID\\nAspics de foie-gras Lettuce salad\\nSWEETS\\nPears, a la Richelieu\\nPyramids\\nFancy creams Fruit Fancy cakes Dessert\\nCoffee\\nWINES\\nHAUTE SAUTERNE HOCHHEIMER\\nSHERRY\\nCHAT. DE FEZ BEAUNE\\nMOET CHANDON, WHITE SEAL\\nmumm s EXTRA DRY POMMERY SEC\\nPERRIER-JOUET, RESERVE DRY\\nPIPER HEIDSIECK, BRUT EXTRA\\nMONOPOLE CLUB DRY (BRUT) VEUVE CLICQUOT\\nRUINART VIN BRUT\\nLIQUEURS MINERAL WATER", "height": "3656", "width": "2408", "jp2-path": "practicalhotelst01tell_0075.jp2"}, "72": {"fulltext": "54 THE PRACTICAL HOTEL STEWARD.\\nCARVING. reply in the negative. I felt that I lacked the knowl-\\nThere are a number of culinary works in which the edge of an important branch of the steward s duty,\\nsubject of carving is scientifically treated for the and made up my mind that I would learn at the first\\npurpose of self instruction, giving illustrations and opportunity. Not long after I took a position as a\\ncomprehensive explanations. While these articles storekeeper in one of the first class hotels, and one\\nare all very good and give a man a theory to work of the conditions on going to work was that I be\\nby, I do not believe one can learn how to carve in taught to carve. It took me but a short time to be-\\nany other way than by actual practice. For in carv- come fairly proficient with the knife and fork, and\\ning, as well as in a regular profession where skill now I would not be without this knowledge for\\nand dexterity of the hands is required, theory is of anything.\\nsome value, of course, but practice is the only way A good carver can easily more than doubly save\\nto learn and to become proficient. his wages for the house he works in. Not only this,\\nThe question whether a steward should know how but on the manner in which he serves depends, to a\\nto carve can be answered only by saying, yes. He great extent, the reputation of the hotel s table. For\\nshould not only know how to carve but should be an no matter how well a cook may prepare the food, if\\nexpert, and, as I have said in a previous article, be it is slovenly served the best effects are lost to the\\nproud of the accomplishment. partaker. A dish is always complimented when\\nJessup Whitehead, in The Steward s Hand Book, nicely served. A roast when mutilated in carving\\nsays, All stewards are agreed that it is their duty has not only a tendency to disgust a sensitive appe-\\nto carve, and surely we must all admit that it is an tite, but it proves expensive and wasteful,\\naccomplishment of a gentleman. A good carver tries to give the best possible ap-\\nThe art belongs to the host or landlord, to the pearance to the dishes he serves. In this way he\\ngiver of entertainments, and it belongs to the man pleases both the guest and the house because his\\nof fashion as well. It is only a modern custom which work will result economically.\\nhas arisen with the system of feeding large numbers One of the most important points in carving is in\\nof people at one meal, which has made it necessary knowing how to keep the knife in good condition,\\nto adopt the more expedient and economical method No body can carve with a dull knife. Before the\\nof carving the roast in the serving room and serve hour for work arrives, the knives used for this work\\nto the guest in proper portion, instead of placing should be inspected, and sharpened if necessary,\\nthe whole roast on the table and the host doing the The roast beef knife, for which I prefer the English\\ncarving. slicer, (it has a thin blade about sixteen or eighteen\\nIt not very seldom happens now that a guest, wish- inches long; I consider sixteen inches long enough.)\\ning to entertain friends at dinner, requests the When thin and flexible, as it should be, and of\\nsteward to send in a whole turkey, duck, chicken proper temper, it seldom requires a grindstone, a\\nor even a two or three ribbed roast of beef, as he good oil stone being sufficient. But when the edge\\nwishes to do the carving himself. becomes too thick and grinding is necessary, then\\nIt is evident then, that the steward in carving is see that the grindstone is evenly balanced and that\\nfilling a place of honor. He in that capacity fills the it has an even face. Hold the blade flat against\\noffice which was formerly held by the landlord at the stone, drawing it very slowly across the face\\nthe table. from one end to the other. Then turn over and re-\\nMurrey, in the preface to his book on Carving, peat the same on the other side; continue this until\\nsays, From my earliest recollections I was taught evenly sharpened. This work can not be hurried,\\nthat a thorough knowledge of carving was an im- in an effort to do so the knife will be spoilt. After\\nportant part of my education. Applying it not the knife is sufficiently sharpened, take an oil stone\\nonly as I take it, to stewards, but to men of all posi- and smooth the edges. This makes it stand much\\ntions in life. better than if the steel is used at once. When used\\nWhen I first came to the city looking for a position for nothing but for roast beef, it will remain in good\\nas steward, I went to the office of the most prominent condition for a long time, with an occassional use of\\nhotel journal and placed an advertisement for such the steel. For poultry and game the Sabatier. or\\na position. The first question that was asked of me the French style carver is most serviceable, and will\\nby the managing editor, I believe, was, Can you withstand the bones better than the slicer. There\\ncarve? if so, I know of a man who wants an inside should also be a trimming knife to use for the pur-\\nsteward who can carve. As I could not I had to pose of cutting off the crispy parts of the beef, and", "height": "3667", "width": "2342", "jp2-path": "practicalhotelst01tell_0076.jp2"}, "73": {"fulltext": "THE PRACTICAL HOTEL STEWARD. 55\\nwhich can also be used in dissecting lamb, suckling But where the whole leg is roasted, begin by cutting\\npig, turkey, etc. The other tools are a steel and a slices from the thick or hip end across grain, using\\ngood fork. Thus equipped the steward is ready for the fork with your left hand as a stay, giving each\\nwork, for which he wears a white bib apron reach- portion a slice from the haunch and a small piece\\ning to his shoe tops, and has at hand several clean from the fore side of the leg. In this way the more\\nside towels desirable as well as that which is less so will be\\nROAST BEEF Begin first by preparing the roast evenly served and used. Another way is to take\\nbeef, wliich we will say is as usual in this case, a the bone out by first standing on end holding with a\\nseven-rib cut. Set it on end, thick or shoulder end clean cloth b} the bone and cutting the thick part\\ndown, in the carving dish on a well heated stand, off, beginning at the thin end and running the knife\\nCare should be taken that the roast sets firm and as close to and along the full length of the bone. The\\nnear level as possible. Then trim off all surplus fat haunch separated, then with the point of the knife\\nand crisp, the parts of the back bone which may be cut down on both sides of the bone beginning at the\\nleft on the roast by the butcher, and then with the thin end. After this draw the bone out with one\\nfork draw out the sinew which runs along the entire hand and with the knife separate the adhering meat\\nlength in the thick part of the meat. This if per- from the bone. This done, you have two pieces of\\nmitted to remain, hinders smooth carving and dulls meat to cut from. By the latter method it is hard to\\nthe knife. After this, cut close to and parallel with keep the meat from the fore part of the shank from\\nthe first or upper rib and about one inch deep; then falling apart, which is more wasteful than the first\\ntake the slicer, which should be held in a firm but method, that of carving from the bone,\\nfree grasp, not too stiff, all the fingers closed LEG OF MUTTON AND LAMB\u00e2\u0080\u0094 Are best carved\\naround the lower broad side of the handle, the right from the bone. With a clean cloth take a firm\\nthumb extending on the upper broad side, holding hold of the shank bone, then begin carving at the\\nin a flat position. Take off the first slice and lay it hip end by cutting thin slices diagonally towards\\naside for the guest who calls for the outside cut. the bone. The other way is just like that described\\nIf business is light and only one sev(^n-rib roast in the foregoing on veal, by first removing the bone,\\nhas been prepared, divide it between the second which in this instance I find preferable, as the haunch\\nand the third rib. Then take the two-rib part, lay it separated can be cut in slices squarel across the\\non the well done end In this way you will be enabled grain much nicer with assistance of the fork. In\\nto carve that which is medium well done from the serving lamb or mutton a little of the fat should al\\nthick end. Turn over and carve from the small end ways go with the lean,\\nif well done is wanted. The remaining five ribs SADDLE OF MUTTON\u00e2\u0080\u0094 The part including both\\nshould carve rare providing the joint was properly loins beginning at the lower rib and extending full\\nroasted. Always cut thin slices unless thick is called up to the hips, is best carved lying with the back\\nfor. As the slice is cut place it on the dish with the up. Cut with a sharp knife at full length along the\\nflat blade of the knife. Use the fork only for steady- centre of the back bone- then cut away one side\\ning the roast by resting it against the ribs. No ex- by beginning at the cut made at the back and separ-\\npert uses his hand in holding roast beef. ate it from the bones to which it still adheres. You\\nIn regard to the other joints such as lamb, veal, then have saddle in one solid piece from which nice\\npork and venison, a great deal depends on how they slices can be carved. Take the other part of the\\nare prepared before roasting. In many hotels the saddle the same way when needed,\\nbutcher removes the large bones, which makes it SHOULDER OF MUTTON OR LAMB\u00e2\u0080\u0094 These\\nvery easy to carve them, very little skill being re- joints are usually prepared by the butcher by re-\\nquired. But where this is not the case, the carver moving the shoulder blade and rolling and tieing,\\nmust know the location of the bones and how best then which, after being roasted, requires no skill in\\nto remove them without any waste. carving. But I believe the meat does not have as\\nTHE LEG OF VEAL\u00e2\u0080\u0094 Weighing eighteen pounds fine a flavor where the bone is removed before roast-\\nand over, being too heavy to be roasted thoroughly ing as when it remains, and it is well worth the\\nwell done without becoming too crisp on the outside carver s time to leave the bone for him to remove,\\nwithin a given time, is usually separated from the It is not such a difficult task after one knows how,\\nbone by the cook before placing in the oven. This especially when the joint is thoroughly well done,\\nis the most economical as there is less waste and No effort should be made to carve until the blade\\nthe cook has the bones for his soups and sauces, has been removed. Separate the meat from the leg", "height": "3656", "width": "2408", "jp2-path": "practicalhotelst01tell_0077.jp2"}, "74": {"fulltext": "56 THE PRACTICAL HO 1 liL STEWARD.\\nto where the blade begins, then lay flat with the rib while slicing. This is a very good method but it has\\nside down. This places the ridge of the blade up, the effect to spoil the appearance of several pieces\\nwhich can be easily found by feeling with the back through which the fork happens to pass. So I be-\\nef the knife. Beginning at the leg cut the full length lieve to remove the entire back; by cutting through\\nof the blade on both sides of the ridge. After this the thin ribs connecting the breast and back, is the\\nis well loose pass the knife, which should be a small better way, as you then have the solid breast, which,\\none, without mutilating, under loose meat and around after having removed the wings, slice with a sharp\\nthe end of the blade, where there is usually a gristle, knife, simply steadying with the fork. In serving\\nif the animal was young. Separating this with your turkey give each guest part white and part dark\\nfork you can extricate the blade and place the loose meat. First place the stuffing, then the piece of dark\\nends back in place. The brisket, or breast rib meat, laying the white meat over the whole. Gravy\\nhaving been removed previously, you are then ready should not be poured over the white meat as it dis-\\nto carve. As the ribs are mostly called for by the colors it. Cranberry sauce or jelly are best served\\nguests, there will not be enough of them if two ribs on a separate sauce dish.\\nare given to every order; I therefore believe it best The same rules which apply to turkey will answer\\nto give one rib and a slice of the leg when serving a for the CAPON and also to LARGE ROAST\\nfull order. Serve each order with one rib; if the CHICKEN,\\nshoulder is small, two ribs. SMALL ROAST CHICKEN\u00e2\u0080\u0094 First remove the\\nThe foregoing rules will apply also to the LEG wings and the legs. Remove the stuffing, then lay\\nAND SADDLE OF VENISON. on the side, the back from you and split in two, be-\\nIN CARVING A HAM the skin should first be re- ginning at the neck. Then cut the breast in two\\nmoved. Then trim off the fat, leaving about three lengthwise. Separate the drumstick from the sec-\\nfourths of an inch. Then split as described in leg ond joint. First place some stuffing, then place a\\nof mutton. Carve the part without the bone, begin- piece of the leg and a piece of the breast for an\\nning at the thick end, cutting nearly square across order. Always try to keep both colors of meat\\ngrain in thin slices. served as evenly as possible.\\nROAST PIG\u00e2\u0080\u0094 When placed on the carving stand THE GOOSE\u00e2\u0080\u0094 I believe this the most difficult of\\nwhole, begin first by cutting off the head. Divide fowls to carve, and unless young and tender is very\\nthis by separating the lower from the upper jaw and little pleasure to serve. In carving first begin by\\nsplit them. Cut off the shoulders with the blade removing the legs, the same as for turkey, then in-\\nand then the hind quarters. Divide the body in two sert the fork across the center of the breast. Hold\\nlengthwise at the back, lay halves with the skin side it firmly and cut thin slices from the breast, holding\\nup and carve in portions, cutting across grain paral- the knife flat against the breast. After cutting sev-\\nlel with the ribs. Place a little of the stuffing on the eral slices remove the wing. Proceed the same way\\ndish with the meat. If baked apples, serve on same on the opposite side, then remove the wish bone by\\ndish, but apple sauce should be served separately, cutting across down to the shoulders. This does\\nTHE TURKEY Begin by removing the legs, not serve nicely as a vi hole and is best cut in two at\\nFirst find where the second joint is attached to the the curve and served with a slice or two of the\\nback. Cut squarely down to the joint, then pass the breast. The second joint should be separated from\\nknife between the body and leg to the end of the the leg and divided in two portions, cutting parallel\\nsecond joint. By giving a slight outward pressure with the grain. Many prefer the drumstick served\\nthe leg will fall off. Then separate the drum stick whole on the bone, but, as a rule the meat is removed\\nfrom the second joint; then divide the latter in two, from the bone. Place a little dressing on the dish,\\nthree, or more parts, according to the size, cutting then a piece of the leg or second joint and one or\\nlengthways, and separate the meat from the drum two slices of the breast. Tart fruit sauce, such as\\nstick. The half of the back with the pope s nose is apple, gooseberry or plum are best served on a\\nthen removed. The bone on either side of the back separate small sauce dish.\\nbone is very thin: cut through parallel but not too TAME DUCK in carving, unless it is very large\\nclose to the back bone on both sides. This will and fat, you can hardly make more than six full\\ngive you the two side bones and pope s nose of the orders out of each bird. Proceed much like carving\\nturkey. You now have the breast. I was taught to a goose. First remove the legs, but do not separate\\ntake a strong fork inserting it across the back bone, from the second joint as the two together will not\\nwhich if it is well set, will enable you to hold firmly make a full order, then remove the wings, then the", "height": "3667", "width": "2342", "jp2-path": "practicalhotelst01tell_0078.jp2"}, "75": {"fulltext": "THE PRACTICAL HOTEL STEWARD\\nwish bone and make two orders out of each side of plates, usually with a leaf of lettuce, parsley or some\\nthe breast. When the duck is large and fat three other little garnish suiting the occasion,\\norders may be made from each side. Serve the FISH should always be served on a six-inch plate,\\nsame as goose. whether breakfast, dinner or supper, as it does away\\nMALLARD DUCK. In an American plan hotel a with the bringing of an extra change of plates. No\\nmallard duck should make about four to five good other food can well be eaten from the same plate on\\norders, not including the legs, which are not desir. which fish has been. A small portion of potatoes\\nable though often served. The best way in carving nicely placed on one side, with a leaf of lettuce or a\\nis to remove the legs first, then the wings, if they are small sprig of parsley and a small slice of lemon,\\nnot already cut off by the cook. If it is intended to An order of fish served in this manner will be found\\nmake but four orders cut along one side of the ridge very attractive and appetizing.\\nbone the full length of the breast: then, with your ROAST BEEF appears best when served on what\\nknife, free the meat clear down the side to the wing is known as an eight-inch dish. There should be\\nor shoulder bone and separate from around the wish but little gravy unless otherwise ordered,\\nbone. This gives you the whole side, which can VEAL, LAMB. MUTrO.NJ. TURKEY and all\\nsometimes be cut in three portions, but more often other roasts and boileds should be served on a\\nonly two, owing to the condition of the duck and the seven-inch dish, or a size smaller than that for roast\\nsize or portions it is desired to serve. Proceed the beef.\\nsame way with both sides and serve with a small SINGLE STEAKS, A PAIR OF CHOPS, HAM,\\nspoonful of jelly on the side. CANVASBACK and FRIED EGGS on seven inch dishes.\\nRED HEAD DUCK are served about the same way. MOST ENTREES appear best served on six-inch\\nTEAL DUCK. A nice plump teal duck will make, dishes. All VEGETABLES unless served as en-\\ntwo portions. Cut through the center lengthways trees or entremets, should be served in what are\\nthus dividing it into equal parts. Place on dish with known as bakers, or deep oval dishes,\\nthe cut or hollow side down. Serve with a little All SALADS make the neatest appearance when\\njelly placed on the side. served on five-inch plates on a leaf of lettuce.\\nThe foregoing are the most important roasts which rarni ;Viincr\\ncome to the carving stand. Sucli dishes as BOILED\\nTONGUE, CORNED BEEF, FILLETS OF BEEF,\\netc., require very little instruction, as one s natural\\nintelligence will prove a suflicient guide.\\nA little parsley or water cress, when it is possible\\nto get them, using in their absence a leaf of lettuce,\\nand, in addition, sometimes a slice of lemon adds\\nwonderfully to the appearance of many dishes, and\\nWhat Dishes to Use in Serving. often has the effect of creating an appetite in those\\nSHELL OYSTERS OR CLAMS to appear most cases where we find it necessary to cater to a deli\\nattractive should be served on deep plates, the hoi- cate stomach, and always enlists a favorable com-\\nlow of which should be filled with cracked ice, ac ment. The idea that some may have that it is\\ncompanied by a quarter of lemon. wasteful or extratagant is, to my mind, erroneous,\\nBOUILLON when clear should be served in because the amount of patronage gained for the\\ncups: but if it contain vegetables or garnishes of house through their attractive table service will\\nany kind, regular soup plates should be used. doubly repay them for any money spent in that\\nHORS D OEUVRES should be served on five-inch direction.", "height": "3656", "width": "2408", "jp2-path": "practicalhotelst01tell_0079.jp2"}, "76": {"fulltext": "58 THE PRACTICAL HOTEL STEWARD.\\nPARTY CATERING. charge, telling him what features of that affair she\\nIn some places, the providers or purveyors to so-\\nciety s entertainment have attained for thDmselves\\nenviable positions, vvliich their gradually acquired\\nknowledge how to please and be original, what is\\nnew and elegant in decorations, what and how to\\nserve at a party, a wedding or a birthday, a ball or\\na reception of any kind or style have attained for\\nthem.\\nThe caterer, keeping himself constantly informed\\nof the doings in society principally through the\\nmeans of papers and periodicals devoted to those\\ninterests, is prepared to meet the demands made of\\nhim, and not seldom his ideas are first taken into\\nconsideration when some social affair is contemp-\\nlated. In order for a man to acquire such a stand,\\nthe aspirant should be possessed of refined tastes\\nand manners, an affable disposition, and he must be\\na firm manager, and as his business, of course, brings\\nhim principally in contact with ladies, he should also\\nbe an urbane gentleman.\\nFor his own success, he must be a good calculator.\\nTo get started in this business (unless one has some\\nfriendly acquaintances in society, or can buy an\\nalready established concern) requires tenacity and\\na large sum of money, even where there is no such\\nbusiness in town. The most successful that we\\nmeet with is usually the man who started out in a\\nsmall way, probably with a small restaurant and\\nbakery, where he was occasionally called on to pre-\\npare some special dishes by ladies prominent in their\\ncircle, the nicety of which created such favorable\\nimpression, that it caused others to give him their\\norders for similar articles, and the prestige he so\\ngained was taken advantage of.\\nThe first important bit of catering which brought\\nMr. A successfully to the notice of the fashion-\\nables was, let us say, as follows: Mrs. B s\\ndaughter was about to be married. Now Mrs. B\\nwas a very prominent leader of the ultra fashionable\\nthought very nice and unique, and of others she dis-\\nliked. She also informed him where she had seen a\\ncertain nice piece of statuary and a pair of antique\\nvases, and some other articles of decoration which\\nshe thought would look very beautiful, and would\\nharmonize well with what she had for the occasion,\\nand, if possible for him to secure the loan of them,\\nor others like them, for the evening. Mr. A un-\\ndertook to furnish the desired articles, which, as a\\nman of good qualities, and being well known, he had\\nno trouble in renting, at a low price, he assuming\\nthe risk of breakage or loss. The next morning Mr.\\nA in company with a florist, went to the resi-\\ndence of the lady to inspect the interior arrange-\\nments and the lay of the drawing rooms, dining\\nroom, kitchen, etc., which was a necessity, in order\\nto knovv all that was necessary to skillfully manage\\nthe affair without any possible mishap: also what\\nstyle of decorations would be most appropriate, and\\nwhat precautions were necessary to protect the\\nguests from a possible inclemency of the weather.\\nWhen there, he. found that the house extended back\\nfrom the street a certain distance, with an entrance\\nfrom the alley, which made it convenient for unload-\\ning all supplies in the rear. In front, it required the\\nbuilding of a temporary canopy from the curb to the\\nentrance, and also extending a short distance par-\\nallel with the sidewalk, enabling several carriages\\nto land at the same time. A strip of carpet for the\\nprotection of the ladies dresses and slippers from\\nbeing soiled, in passing to and from the carriages\\nwas necessary from the landing to the guests en-\\ntrance, it was also necessary to have some light.\\nHe contracted with a tent manufacturer for making\\nand placing the canopy, (who also supplied the can-\\nvas for covering the carpets in the rooms where\\nnecessary; also with an electrician to place a row\\nof incandescent lights under the canop) and change\\nand place what lights were needed in the different\\nparts of the house.\\nset, so to speak While living in a large and elegant r. j j .1 i j i i\\nAfter having decided on where the bridal couple\\nmansion on the boulevard, luxuriously furnished, u j j i a 1 j\\nshould stand to receive, and what floral decorations\\nyet she was not prepared to entertain some four or r n .1 n u t* j\\nft- were necessary for all purposes, the florist submitted\\nfive hundred guests without some assistance. She 1 ,1 j\\nhis estimate to Mr. A who also then ascertained\\nmentioned the matter to Mr. A\u00e2\u0080\u0094 (who usually ,1 1 1 1 i- j j\\nii.ciiL yj J what tables, chairs, table linens, etc., were needed,\\nsupplied her with salads, ice creams and sometimes j u *i, 1 u f i. j\\nand what the supper should consist of. It was found\\nroasts, etc., on holiday occasions). He seemed so j u 1 1 t n\\nthat he required help about as follows. One man\\nwell informed that it was decided he should take .u a\\nat the carriages; one man at the door one man at\\ncharge of the decorations and the conducting of the j j j\\nv,iiai5c.-. D ^j^g gentlemen s coat room, (the hostess decided to\\nsupper. Before leaving, however, Mrs. B dis- have several of her maids take charge of the ladies\\ncussed a recently given reception by Mrs. J dressing room) one headwaiter and his crew of\\nwhere Mr. Smith happened to be the caterer in assistants; four dishwashers and cleaners. As most", "height": "3667", "width": "2342", "jp2-path": "practicalhotelst01tell_0080.jp2"}, "77": {"fulltext": "THE PRACTICAL HOTEL STEWARD. 59\\neverything was cooked at Mr. A s restaurant, he ing coffee and ice cream were already on the table,\\nneeded only a small kitchen crew for serving. He where each guest was helped to what he wished by\\nalso engaged a private detective, who appeared in an attending waiter. The coffee passed to the guest\\nfull dress as if a guest, whose duty it was to notice in a cup and spoon was served (without saucers)\\nany unbidden visitors that often appear in large with some whipped cream ready to drink,\\ncrowds. The policeman who was on that beat was After the guests had left, the headwaiter and as-\\nasked to remain around and see that no crowds col- sistants began to clear up, cleaning all the dishes,\\nlected to annoy the guests in passing in and out. glass and silverware, counting and repacking urns\\nOn the day of the wedding, Mr. A was given in chamois bags, making a memoranda of everything\\nentire charge of the house. All arrangements and that was damaged or missing. The other help re-\\ndecorations were left to his own judgment. In the moved the canopy, and in short, the entire house\\ndining room the tables were arranged in place, suit- was placed in its normal condition before Mr. A s\\ning the size and shape of the room. On the side of help left it. In the days following, Mr. A re-\\nthe dining room, opposite the entrance, was the ceived many compliments from those who had been\\nbride s table, about ten feet long, on which was there. The supper was served to pei fection, noth-\\nplaced the brides cake. The centre of the side fac- ing had been lost, and very little broken, and by his\\ning the dining room entrance were placed two seats skillful management had relieved the hostess of a\\nfor the bride and groom. Next to the bride, the great deal of annoyance,\\ngroom s father; next to the groom, the bride s On an another occasion, shortly afterwards. Mr.\\nmother. The clergyman sat next to the bride s A served a buffet breakfast at a wedding where\\nmother, and his wife next to the groom s father, everything was placed on the tables (similar to a\\nThe grooms mother next to the clergyman, and the buffet luncheon). These and several subsequent\\nbrides father next to the clergyman s wife The undertakings which, like the first, above described,\\nbalanceof the tables were small, seating but four all managed successfully, brought him prominently\\nguests. In the hall was placed a table upon which before the public as a skilled caterer of good taste,\\nwere some paper boxes containing pieces of wedding His reputation was established. No society affair\\ncake neatly tied up with tiny ribbons, which were to was strictly up to date unless he was in charge of\\nbe handed to the guests by a young lady as they the service. He now has an elegant office and sam-\\npassed out. ple room located in the fashionable district of the\\nIn the pantry the headwaiter with his assistants, city, in connection with an elegant cafe and restaur-\\nreceiving and unpacking all the crockery, silverware, ant located on the ground floor. He has a full line\\ncut glass, linens, the coffee and hot water urns, of samples of everything pertaining to the business,\\npunchbowl, etc., counting and cleaning them, set- and carries a stock of porcelain, silver and cut\\nting the hot water and coffee urns and placing under glass tableware of the latest designs, from which\\nthem gas burners. The silver urns and punch bowl, his patrons may choose when engaging him, and for\\nwere placed on the sideboard in the dining room, which he charges accordingly. In the working de-\\nThey then set the tables, using very little and simple partment he is fully equipped to meet all demands,\\ndecorations. He can send out and have several parties served at\\nIn the kitchen the cooks have charge of preparing the same time. His furniture, such as chairs and\\nsuch dishes as could not be done at the restaurant, tables, are made to fold so they will take but very\\nalso heating such dishes as were necessary The little room in transportation. His coffee and water\\nmenu consisted of rns, of which he has a number of different sizes.\\nBouillon in cups are all provided with alcohol and gas burners. His\\nBread sticks and sandwiches u-^u ^^^^.^a jo^c: otn arpnark( H\\nChicken patties packing cans, in which creams, ices, etc, are packed\\nLamb cutlets with peas for transport are all enameled, that nothing so\\nFresh lobster mayonnaise r\\nRussian salad packed can contract a foreign taste.\\nIce cream Cake Violet charlotte j^j^ j,as a most admirable system of count-\\nCheese and crackers\\nCoffee ing and checking everything before leaving his place\\nThe bouillon was served in heated cups, and bread again on arrival at the house where the serving\\nsticks were placed on folded napkins in front of the is done, and then again on being returned He al-\\nguest. One chicken pattie and one lamb cutlet were ways knows when and where anything is lost or\\nplaced on the same plate and passed to each guest, broken and on whom to place the responsibility for\\nThen punch was served. The other articles except- loss or breakage.", "height": "3656", "width": "2408", "jp2-path": "practicalhotelst01tell_0081.jp2"}, "78": {"fulltext": "6o THE PRACTICAL HOTEL STEWARD.\\nHe has quite a library of books on everything per- two of the edge. They were filled with fruits, and\\ntaining to the culinary art, and of the catering busi- added greatly to the appearance,\\nness. He keeps informed on all the latest events of Large baskets and punch bowls made of nougat,\\nsociety. The most difficult part of his business, he were also filled with fruits. On opposite sides of\\nfinds, is in devising new ideas, with which to meet the table, were enormous platters, each containing\\nthe general approval in his patrons efforts to outdo a salmon, weighing twenty-five pounds, en mayon-\\none another in entertaining their friends. naise. One of the most beautiful pieces was a crown\\nThe foregoing is an illustration of conducting the (the emblem of Messrs. Hiram Walker Sons, Lim-\\ncatering business on a large scale, such as few can ited) made of beef tongues, en jellie, and surmount-\\nafford, and only in large cities. It is usually con ed with an anchor of stearine, tied with narrow red,\\nducted in a more moderate way. In most all com- white and blue ribbon, and supporting the American\\nmunities you will find both men and women, usually and British flags in silk, one on either side,\\ngood cooks, who make a living by going to private Other pieces were lobster en aspic, jellies filled\\nhouses to do the cooking and preparing for parties, with small fruits, boned chicken and game in aspic,\\nA GREAT CATERING FEAT. beef a la mode, ornamented hams, salads, etc. Be-\\nThe following account of a catering feat, in which sides an elaborate menu of bouillon, salads, cold\\na Chicago establishment distinguised itself in Can- meats, fruits, sandwiches, ices, lemonade, coffee,\\nada soil, is reproduced from the National Hotel punches, etc., Mumm s extra dry was served with\\nReporter: lavish hand. Added to this, a special brand of\\nThe scene of the service is a beautiful spot, It cigars was served, made exclusively foi the Messrs.\\nlies between the ornate offices of the Messrs. Walker Walker by Bock Company, Havana, and encircled\\nand the river, and is laid out in the shape of a lawn by a band bearing the Walkers name,\\nthree hundred by one hundred and fifty feet, divided The guests were lavish in their praises of the un-\\nby a gravel walk from river to oflSces, and flanked bounded hospitality of the Messrs. Walker, and of\\non three sides by a box hedge, and on the office side the very excellent service rendered by Kinsley s,\\nby a mammoth fountain and bed of tropical plants. and this affair must rank as a truly remarkable one.\\nTwo tents were used on this occasion, one sixty when it is stated that it took two carloads of para-\\nfeet in diameter, the other forty feet in diameter, to phernalia and material, and forty-five cooks and\\nsuit the proportions of the lawn on either side of waiters to serve it, all of which Messrs Kinsley\\nwalk. Surmounting one tent, was the American Baumann took with them from Chicago, entering\\nflag, while the Union Jack floated proudly from the each item in their lengthy invoice through the Cana-\\npinnacle of the other. The tables in either tent sur- dian Customs, and again through the American Cus-\\nrounded the centre pole, and here the chefs and toms returning. Some little difficulty was exper-\\nwaiters had produced the marvelous effect which ienced in passing the Customs at Detroit on the\\nso captivated the guests on their arrival. The plan return trip, the collector insisting upon the payment\\nof decoration was somewhat similar in either tent, of duty on all foreign made articles in the outfit,\\nenough difference of arrangement being made to although they had been used for some time by the\\navoid absolute sameness. Smilax and asparagus caterers, and duty had been paid on them when im-\\nferns encircled the centre pole, and tall vases of ported. But upon application to the Hon, Lyman J.\\nAmerican Beauty roses were placed around its base. Gage, Secretary of the Treasury, this difficulty was\\nWide red, white and blue ribbons in alternate colors removed\\nwere stretched from the edge of the table, and THE ENGLISH AS COMMERCIAL CATERERS,\\ncarried half way up the centre pole, where they As commercial caterers, the English have attained\\nwere fastened in festoons. Candelabra with vari- within certain limits to the highest excellence This\\ncolored shades were placed upon the table, and the says the National Hotel Reporter, is an outcome of\\nblending of color with that of the ribbons was har- the incessant eagerness of the Briton to engage in\\nmonious and beautiful. some sort of outdoor function in which eating occu-\\nThe ornamental pieces consisted of Cornucopias, pies a conspicuous place Whether for boating par-\\nfive feet from mouth to tip, and a foot in diameter ties on the Thames, the races, or games of any kind,\\nat th\u00c2\u00bb mouth, made of white and gold pasteboard, the inevitable hamper of provisions is an essential\\nand tied with wide ribbons of red, white and blue part of the equipment. Facility and certainty of\\nalternately, these were laid against the centre pole, transportation make London the centre of alimen-\\nand extended out upon the table to within a foot or tary supply for such occasions. Years of experience", "height": "3667", "width": "2342", "jp2-path": "practicalhotelst01tell_0082.jp2"}, "79": {"fulltext": "THE PRACTICAL HOTEL STEWARD. 6i\\nand practice have taught English caterers a system, don. Another firm of caterers liitewise provide\\nwhich for compactness and completeness has at- hampers for boating and picnic parties; but they do\\ntained absolute perfection. One London establish- no: include a table as an adjunct. Their hampers\\nment provides a luncheon hamper, from which are contain linen, china and plate, pigeon pies, ox\\nevolved a table, the comestibles and table furnish- tongue, pressed beef, salads, bread and butter and\\nings to be placed upon it. This package maybe cheese, all of which are furnished at a cost of 80\\nopened, and in less than five minutes the table is cents a head. This firm not only feeds its patrons,\\nset up, dressed with linen and a service of silver, but also owns steam launches and house boats for\\nchina and cutlery. The eatables, which are included use on the Thames, which may be engaged at a\\nin the hamper, consist of boeuf braise, of which six moment s notice, equipped for \\\\)ccupancy for any\\ntons are sold weekly by one caterer; mayonnaise of length of time. The firm s agents call every day for\\nsalmon, chaudfroid de foie-gras, aspic of ortolans, orders, and all that the lessees need consider is the\\nperdreaux a la gelee, etc.. according to the price enjoyment of the moment; every complication of\\npaid, which does not exceed $1 a head, all of the housekeeping being eliminated by the payment of a\\naccessories included. This package is delivered fixed sum.\\nfree of charge within a reasonable distance of Lon-", "height": "3656", "width": "2408", "jp2-path": "practicalhotelst01tell_0083.jp2"}, "80": {"fulltext": "\u00c2\u00aba THE PRACTICAL HOTEL STEWARD.\\n\\\\Ay^TNP Q (barrels or casks) should be located in a place\\nwhere an equable temperature with the least possi-\\n(French, Vin; German, Wein.) ble variation the year round can be maintained,\\nThe word wine is a German term. When used which should be not over 60 degrees maximum,\\nalone it applies to the fermented juice of grapes. Sudden changes are most dangerous to wines even\\nOther fermented beverages extracted from fruit and when in bottles this should be avoided. New wines,\\nvegetables are also called wine, but the name from and especially the heavy-bodied ones, can stand a\\nwhich the same is made is prefixed, such as Elder- higher temperature; it is even beneficial to them\\nberry, Gooseberry, etc. while new as it has a tendency to hasten maturity.\\nWine is made by taking the fruit when thoroughly Damp or foul air is to be avoided, as it has the effect\\nripe and the juice extracted by means of a press, to produce a moldy taste of the wines: for that\\nThe product in the fresh state, which is caUed Must, reason the cellar should be perfectly dry and well\\nis placed in large casks to ferment; and after the ventilated. The ventilators should be either in the\\nwine is settled and cleared it is drawn from the lees ceiling, or, this being mostly impossible, in the walls\\n(which is the thick muddy sediment separated by as near the ceiling as possible. The place should\\nfermentation) and placed in clean casks in cellars be kept scrupulously clean and no foreign matter\\nof equable temperature, where it is permitted to such as vegetables kept in the same,\\nremain for some time and completed for the market. In the centre and full length of the room or cellar\\nThe art of making and treating wines is a profes- there should be a rack made of two timbers laying\\nsion which requires study and practice. There are parallel about two or two and a half feet apart,\\nseveral comprehensive books written on this subject, upon which the barrels are to rest. The barrels\\none of them Thudicum, where everything is fully ex- should lay perfectly level, with bung at the top. On\\nplained; and while it may not be necessary for a the sides of the cellar should be partitioned shelving,\\nwine steward to know how wine is made and treated in which the bottled wines are kept, each partition\\nI have found it a very pleasant study and have ob- being numbered or labeled showing what kind of\\ntained a great deal of valuable information, which wine it contains. These partitions are divided into\\ncame in good place on several occasions. I shall in sections, one to contain all the champagnes, another\\na brief sketch endeavor to give my own experience Bordeaux, another Burgundy and so on, giving each\\nin the handling of Native American Still Wines, distinct type of wine a section.\\nwhich covers only a very small field. Their treat- All ales, beers, porters, distilled goods and min-\\nment, however, I find is very much the same the eral waters should be kept in a separate room, as\\nworld over. In some localities, of which California the temperature does not affect them so quickly.\\nis one, they are handled with less danger of loss This latter room is best situated so as to answer as\\nowing to the larger per cent, of alcohol contained an ante room for the wine cellar. In this can also\\nin them than are those of the Middle Eastern States be kept the implements and utensils necessary in\\nand of Europe. the cellar, such as several syphons (of different\\nIn Europe, all large establishments, both public sizes) which are used to draw the wine from the\\nand private, have their well regulated wine cellars, barrels through the bung hole; an assortment of\\nwhich is the pride of the keeper. He pays personal long tapered bungs; a burg starter; some bottle\\nattention. To the Inn keeper it is the most import- racks (which are boards with large round holes in\\nant part of his business. When the cellars are ex- which the bottles can be placed to drain after wash-\\ntensive he has a man (master of the cellar or wine ing) a corking machine several faucets; sulphur;\\nsteward) in charge of it. In large wine houses the labels for your bottles, and a variety of copper\\ncellar master has a number of assistants who are measures and funnels.\\nkept busy every day in the year issuing, drawing When receiving wine in casks or barrels it should\\nand bottling the different kinds of wine. In well-to- be placed in the cellar on the rack which should be\\ndo families where the owner has a small cellar a there for the purpose, as before stated then, after\\nman comes around at regular intervals, who looks leveling it, wedge-shaped blocks should be placed\\nafter the wine, draws and bottles what his patron on both sides, well piropped, so that the barrels rest\\nmay require until he returns. He may have several on them instead of the timbers direct. The next\\ncellars in charge and thereby makes a comfortable thing to be done is to remove the bung, which is\\nliving, done with the bung starter (this is a tool like a flat\\nThe cellars where wines are kept in the wood long handled mallet.) Several strong blows on the", "height": "3667", "width": "2342", "jp2-path": "practicalhotelst01tell_0084.jp2"}, "81": {"fulltext": "THE PRACTICAL HOTEL STEWARD. 63\\nStave near the bung will start it. After removing, then ready for use. The object of sulphur is to\\nexamine as to the condition of the wine, and also if destroy any possible remaining germs, retard pre-\\nthe barrel is entirely full if not take some wine of mature fermentation and act as a preservative in\\na similar kind and fill clear up, then close up again cases where wines are very weak,\\nwith a long bung, which can be more easily removed Barrels should be always sulphured after being\\nat future inspections. emptied and washed, as it keeps them from becom-\\nIt is very important that as long as wine is kept in ing sour or turning moldy and they are ready for\\nthe wood the package should be kept full to the immediate use at any time.\\nbung hole, for if thera is any room for air it will act To prepare sulphur blades, put one pound of sul-\\non the wine and a white scum to rise on the top, phur in an iron pan and melt over a fire, then cut\\nwhich will cause it to become sour in a short time, some manilla or brown paper into strips of one inch\\nIf in bottling there should be more than what it takes wide, and dip them into the melted sulphur when\\nto fill the bottles on hand, the remainder should be well immersed draw them out again and let cool,\\nimmediately drawn into a smaller barrel or keg, so One pound will make a sufficient quantity for a long\\nthat they are full, always using wines of the same while.\\nkind to refill. Never use water, as it may cause the CLEANING BOTTLES.\\n\u00e2\u0096\u00a0wine to turn to vinegar. Wine should always remain In cleaning bottles use soft warm water with a\\nfor some time in the casks in the same position des- little salsoda (and glass beads where necessary),\\ncribed above, before bottling, in order to get over rinse with clean cold water, then place, bottom up, on\\nthe effect of transportation; and then, when it has a rack that they may drain thoroughly. When bottl-\\nbeen decided to bottle the same, select if possible jng is intended, first inspect your wine if perfectly\\na clear day, as the lees or settling of wine act very clear, set all the bottles it is intended to fill in even\\nmuch like a barometer, slightly rising on a stormy rows three or four deep. Get your corks ready by\\nday and being settled in clear weather. A matter first washing in clean tepid water, as it softens them\\nof greatest importance is the condition of the bar and they are easier to handle with the machine. It\\nrels, jugs, bottles or other vessels in which wine is jg vvell to have about three assistants in order that\\ndrawn or kept, no barrels in which vinegar has been the work move rapidly. One draws with the syphon,\\nkept, or in which v. ine has become sour, or barrels one fills the bottles, the other corks, caps and labels\\nin which vinegar, acid or mold can be detected, them. When all is finished the bottles should be\\nshould be used. Fresh empty whisky or wine bar- placed on the sides, inclining toward the cork and\\nrels are the best. remain in that position until they are to be used,\\nCLEANING BARRELS. tj^g^ jj^gy ought to stand up a day or more to permit\\nThe best method of cleaning barrels is as follows: sediment, if any, to go to the bottom.\\nFirst take about eight or ten gallons of scalding hot ^j^^ i^^^ ^^g,^^\\nwater (soft), adding about one ounce of sal-soda, or immediate use. Usually when bottled\\nthe fourth of an ounce of caustic soda. When dis- too young, a sediment forms on the lower side of\\nsolved put it in the barrels to be cleaned: then drive ^he bottle: where this interferes with the serving it\\nthe bung lightly, shake this for about five minutes, rebottled and if this becomes necessary\\nwashing the barrel thoroughly; then let run out, p,^^^ j^^^^,^ inclining position with the\\nthen put the same quantity of clean cold water in Af* u n .ti^j a^^,-,, tUa\\nJ neck or cork up. After being fully settled draw the\\nthe barrel and rinse in the same manner. If on dis- 1 u i- *i 1 ..i r..i \u00e2\u0080\u009e\u00e2\u0080\u009e,..ui\u00e2\u0080\u009e ti,^^ r^^.,i-\\ncork, shaking the bottle as little as possible, then pour\\ncharging this the water is perfectly colorless and no ^^j^^^ ^,g^,^ carefully so as not to\\nforeign odor remains, this will be sufficient if the disturb the sediment. Wine improves more rapidly\\ncontrary is the case repeat the rinsing two or three ^^^j, ^j^^^ ^f^^^ it i^ ^ot-\\ntimes and then fill the barrel with water and let it j;^^^n.. oftor\\nties, though It IS best not to use it directly atter\\nremain for a day, and then, after having emptied the i^ u u 1 ,\u00e2\u0080\u009ei .1,0 -,t i^oc* ^ff\u00c2\u00abr\\nb f bottling. It should lay several months at least alter\\nsame, take a blade of sulphur about three inches\\nbottling.\\nlong and one inch wide for a forty to fifty gallon BLENDING,\\ncask, attach to a wire hook fastened to a long bung, It sometimes happens that an old wine lacking in\\nlight and place it in the barrel, driving the bung, quality can be improved by blending with another\\nAfter having allowed enough time for the sulphur to which possesses in abundance that which is insuffi-\\nconsume, remove the bung, also the charred parts dentin the former; for instance, a weak wine\\nwhich remain attached to the hook. The barrel is with a heavy-bodied containing an abundance of", "height": "3656", "width": "2408", "jp2-path": "practicalhotelst01tell_0085.jp2"}, "82": {"fulltext": "64 THE PRACTICAL HOTEL STEWARD.\\nalcohol; red wines lacking in color, with the deeptoday no swell repast anywhere in the civilized\\nred. Where the per cent, of alcohol is not high world is complete without sparkling champagne,\\nenough, pure grape alcohol may be added. Harsh The wines of Champagne were recognized among\\nwhite wines are refined by the use of gelatine and the finest known long before Dom Perignon s dis-\\nadding distilled water. Harsh red wines are im- covery. As far back as the fifth century, St. Remi,\\nproved with mild wines of the same but lighter color, baptiser of Clovis, the first Christian King of France,\\nA white wine which is too pale can be given the bequeathed to various churches the vineyards he\\ngolden color by the use of a little caramel, etc. owned at Reims and Laon, together with the men\\nHowever, blending or doctoring is not to be encour- who attended to their cultivation. [Henry Vizetelly\\naged, as only expert judges of wine can really tell in Facts About Champagne.]\\nwhat may improve a wine that is not up to require- Along in the middle ages champagne, the wine of\\nments, and an amateur can too easily make an ex- kings and nobles, and so highly prized by them, was\\noensive blunder heavy-bodied red wine resembling the Burgundies\\nIf there are several casks of young wine in the and for many years there was quite a sharp tilt\\ncellar it should be drawn about twice a year\u00e2\u0080\u0094 in the among the medical fraternity as to the relative\\nspring and fall\u00e2\u0080\u0094 and put into clean casks, using a merits of the products of the two provinces of\\nsyphon or faucet, being careful not to disturb the Champagne and Burgundy, the faculty of Paris to\\nsediment. By paying proper attention to the treat- whom the matter was referred, finally deciding in\\nment of them the proprietor or manager can lay in a favor of Champagne.\\nlarge quantity of good new wines and in the course The best wines grown in Champagne are those of\\nof a few years have better goods in his cellar at a the prefecture of Reims and Epernay on the hills\\nreasonable cost than he can buy already bottled, sloping toward the banks of the River Marne. It is\\npaying proportionately a high price for them, Liq- ^aid that the inclination of these hills together with\\nueur or sweet wines such as Port, Sherry, Madeira, ^he soil, which consists principally of chalk, clay\\nMalaga. Angelica, etc., do not require any of the a d sand, are most favorable to the growth of fine\\ncareful treatment as above mentioned, as the abund- e, and there is no doubt but what location and\\nant quantity of alcohol preserves them. soil together are the factors to be reckoned with in\\nany latitude where wines are raised as every wine\\nA Classification of Some of the Most Famous grower knows what a great difference there is in\\nWines, Where Grown and How Made. the quality of the same kind of grapes in the same\\nBeginning with the sparkling or effervescent vineyard.\\n(Mousseux) wines This was first made in the Prov- Effervescent champagne is principally made from\\nince of Champagne, and is said to have been dis- a black grape, identical with that from which red\\ncovered by a Benedictine monk named Dom Perig. Burgundies are made, and are known as Plant dore\\nnon, chief cellarman of the Abbey of Hautvillers, a black graped. [Thudicum Treatise on Wines],\\nlittle village in the prefecture of Reims, one of the There are also other suitable varieties, such as the\\nprincipal wine producing districts of Champagne grape known as the Meunier, which is of inferior\\ntoward the close of the 17th century. It was he quality, but gives abundance in quantity. Only about\\nwho first conceived the idea of blending or marrying one fourth of the entire crop of Champagne wines\\nthe product of one vineyard with that of another; are transformed into sparkling wines; the balance\\nthat is, he found a great difference in the quality of is made into still wines, mostly red.\\nthe wines produced; some were light-bodied, with When the season is at hand to gather the grapes,\\nabundant fragrance others were more generous but great numbers of laborers of both sexes are engaged,\\npossessed very little bouquet. By mixing these who, with arm-baskets, proceed to cut them care-\\nwines together in certain proportions, and even fully, picking off all bad or inferior berries, and\\nadding wines of some previous superior vintage, he when the arm-baskets are filled they are carried to\\ngave each what was lacking, and so improved all- the roadway and emptied into large hempers in\\nIt also occurred to him that a piece of cork would which the grapes are transported to the presses,\\nmake a more suitable stopper than tow of hemp or This work is done with great care to avoid breaking\\nflax dipped in oil, which was used for that purpose or crushing the fruit before being pressed, for the\\nup to that time. While experimenting in this way reason that as soon as the grapes are crushed incip-\\nhe discovered how to make an effervescent wine lent fermentation begins to dissolve the coloring\\nthat was delicate and pleasing to the taste; and matter on the husks of the black grapes, and has", "height": "3667", "width": "2342", "jp2-path": "practicalhotelst01tell_0086.jp2"}, "83": {"fulltext": "THE PRACTICAL HOTEL STLWARU. 65\\nthe effect to give the wine a reddish tint. The grapes there it flows through pipes into reservoirs, to which\\nshould he pressed as soon as possible after picking are connected a number of faucits or taps which\\nand the time for pressing them is not longer than close automatically as soon as the bottle is full,\\ntwo hours The must so produced is placed in vats They are then removed and passed to the men who\\nand allowed to remain for some time not exceeding cork them and place an iron fastener (called an\\none day. This after being allowed to clear, is then agrafe) which can be easily removed when the time\\ndrawn into barrels of ordinary size and placed into comes for disgorging or removing the yeast. The\\ncellars to ferment and is not disturbed until winter bottles are then placed in a cellar for future fer-\\nAbout the middle of December, the wine having mentation, during which time there is some loss\\nbecome perfectly clear is drawn from the lees occasioned by the bursting of the bottles; and the\\nAfter this, manufacturing houses carry the wine to men working in these cellars when handling the\\ntheir own cellars, where they do the mixing and pre- bottles are obliged to wear wire masks and leather\\npare the wine to suit the taste of their patrons, gloves to protect them from injury. After fermen-\\nwhich is done by taking different qualities of wine tation ceases the bottles are placed in an inclined\\nin carefully estimated proportions, mixing them to- position, neck down, and are often turned, which\\ngether thoroughly in large vats called making a causes the sediment which has settled on the side\\ncuvee. In these the wine is thoroughly stirred of the bottle to deposit itself down to the cork,\\nwith fan-shaped paddles and then again put into Then the disgorging begins, which is done by remov-\\nbarrels. Usually about four-fifths of the wine from ing the cork and, by expert manipulation, expels the\\nblack grapes is mixed with one-fifth of white grape lump of yeast and the raising foam carrying all\\nwine. remaining impurities with it, with but little loss of\\nThe expert wine maker must know at this time wine. The bottles then pass to the finishers who\\nthe amount of carbonic acid gas it contains, as on add what liqueur may be required, cork, wire and\\nthis depends the strength of effervescene, which, if label them. The wine prepared as above is per-\\ntoo strong, will burst too many bottles, or, if too fectly dry (Brut) there is no perceptible taste of\\nweak, the wine will not sparkle. They now have an sugar; and as the taste of consumers differ, some\\ninstrument called glucometer, whereby the exact desiring more sweet than others, the process of\\namount of saccharine is ascertained. If it shows a liqueuring is resorted to. This is done by the addi-\\nlack of the latter pure sugar candy is added. If an tion of a liqueur prepared of spirits of wine and.\\nexcess of sugar is shown, bottling must be deferred sugar, small quantities of which are added in vary-\\nuntil it has been absorbed through fermentation, ing proportions to each bottle as desired. In some\\nThe fineing or clearing is done by the use of gelatine cases the addition of a little spirits of wine without\\ndissolved in wine and small quantities added in each sugar is all that is required. This done, the bottle\\nbarrel and thoroughly mixed with a kind of paddle passes to the men who do the corking, then on to\\nwhich can pass through the bung hole. It is during others who attach the strings and wire to secure\\nthis stage of fineing and blending that the wine is the corks, then to others who apply the foil, and fin-\\nreally made and requires the greatest care to pre- ally they pass to the labelers. The wine is then\\nvent spoiling. ready for shipping.\\nAfter this comes the bottling. Owing to the tre- Champagne is produced in four qualities namely:\\nmendous pressure of the gas generated during i Non Mousseux.\\nfermentation, which ensues after bottling, the bot 2\u00e2\u0080\u0094 Crement.\\nties used for the purpose must be perfectly round 3 Mousseux.\\nand the glass of even thickness. They are all tested 4 Grand Mousseux.\\nby an expert and none are ever used a second time. The first, NON MOUSSEUX. is fined, drawn into\\nEvery precaution is used in order to keep the per bottles, corked and tied in the usual manner, but\\ncentage of bottles bursting during fermentation does not become effervescent; it is the original\\ndown as low as possible. method of making bottled champagne.\\nThe washing is done mostly by women. They use (2) CREMENT, is moderately sparkling, there is\\nglass beads instead of shot, and after the bottles only a slight effervescence when poured into the\\nare clear they are again examined. The season for glass.\\nbottling is usually between April and August. When (3) MOUSSEUX. This wine when the bottle is\\nthe work begins the barrels of wine are brought up opened projects the cork with an audible report\\nfrom the cellar and emptied into large vats; from and rises gently to the mouth of the bottle.", "height": "3656", "width": "2408", "jp2-path": "practicalhotelst01tell_0087.jp2"}, "84": {"fulltext": "66 THE PRACTICAL HO 1 KL STEWARD.\\n(4) GRAND MOUSSEUX, projects the cork with by E. Normandin Co., near Bordeaux in a little\\na loud report and the wine overflows the bottle. town of Chateauneuf.\\nThe prices on wines for the market are according In the Province of Anjou (the cradle of the Plant-\\nto the different grades which are Ordinary wines, agenet kings) SPARKLING SAUMUR is extensively\\nFine wines and Cabinet wines, Pale wines and Red- made. This section ranks next to Champagne in\\ndish wines. By the term dry or extra dry (brut) is importance of making effervescent wines and they\\nmeant wines to which no sweetening has been added are largely sold as the real champagne,\\nand is Ml its natural state. Sec ov Grand Sec \\\\i, used In Burgundy we find the SPARKLING CHAM-\\nfor wines which have been added to with sweet BERTIN, VOUGEOT, ROMANEE, NUITS and\\nliqueur. VOLNEY.\\nThe first man to introduce sparkling champagne In Lower Burgundy the effervescent VIN D AR-\\nbearing the manufacturer s name (becoming immed- BANNE is made at Bar Sur Aube; near that place\\nlately a popular wine with the French nobility) was the VIN D ARBOIS is also made; but the latter\\nthe Marquis De Sillery. Since then the number of wines retain their effervescence only a few years,\\nchampagne makers has constantly increased. In the South of France the SPARKLING ST\\nAmong the older and most prominent houses now PERAY is a wine of good reputation. The method\\nmanufacturing sparkling champagnes (the majority of making it differs somewhat from champagne,\\nof whom make both natural, intermediate or Grand The grapes from which these wines are made, are\\nSec wines,) are the following:\\nVeuve Cliquot (now Cliquot-Werle).\\nMoet Chandon.\\nG. H. Mumm Co.\\nPommery Greno.\\nDeutz Gelderman.\\nHeidsiek Co\\nErnest Irroy.\\nRuinart Pere Fils.\\nPerrier Jouet.\\nGeorge Goulet.\\nLouis Roederer.\\nDelbeck Co.\\nDagonet Fils.\\nBouche Fils Co.\\nGiesler Co.\\nJ. Lemoine.\\nKrug Co.\\nChas. Farre Co.\\nGustave Gibert.\\nM, Duchatel.\\nFisse Thirion Co.\\nBinet Fils Co., and others.\\nvery sweet and require no addition of sugar, which\\nenables the manufacturers to dispense with some of\\nthe operations necessary in making champagne,\\nwhich requires fermentation both in the cask and\\nafterwards in the bottles. In making Sparkling St.\\nPeray only one fermentation is necessary, the must\\nbeing bottled as it comes from the presses. In years\\nwhen the grapes contain too much sugar a little dry\\nwhite wine is added after disgorging, which is done\\nthe same as in champagne. 1 his wine is of a pale\\ngolden color and said to be of fine flavor. It is said\\nthat it is so strong in alcohol, that one glass of it\\nhas an equal exhilerating effect of three glasses of\\nchampagne. This wine improves in keeping a few\\nyears but finally loses all of its effervescence. It is\\nmarketed in England, Russia, Belgium, Holland and\\nGermany There is made also a wine known as\\nCLARIETTE DE DIE which when newly made is\\na sweet sparkling wine, but loses all of its efferves-\\ncence in about two years. At Limoux near the base\\nof the Pyrenees, they make the SPARKLING BLAN-\\nQUETTE, which is much favored in that section\\nand usually classed with the Saint Per iy, but does\\nMost of these are located at Reims, Epernay, Ay, not compare with champagne.\\nAvize, Mareuil and Rilly. Some of them do not In Germany, on the Rhine, they make success-\\nship, but sell to shippers who attach their own fully sparkling HOCK and MOSELLE very exten-\\nlabels. sively, both sweet and dry, the latter finding much\\nAll sparkling wines (of which a variety are made favor in England,\\nin all producing countries of Europe and America) In Austria-Hungary are made the sparkling VOS-\\nare with few exceptions made like those of Cham- LAUER, a Riesling champagne and others. It is\\npagne. In many instances men who have learnt in said that in Austria-Hungary the best sparkling\\nthe cellars of Champagne are usually imported where wines outside of France are made,\\nan effort is being made to make effervescent wines. In Spain, Italy, Greece and Switzerland sparkling\\nSome of these wines are. wines are made with varying success.\\nIn France: SPARKLING SAUTERNES, made In the United States we have first of all SPARK-", "height": "3667", "width": "2342", "jp2-path": "practicalhotelst01tell_0088.jp2"}, "85": {"fulltext": "THi: PRACTICAL HOTEL STEWARD. 67\\nLING CATAWBA chiefly known among which in August, when the season is good, but more often\\nare: The Cooks Imperial of St. Louis, the Great it does not begin until after the middle of September\\nWestern of New York, Gold Seal of Ohio. and lasts until October.\\nThe sparkling Sonoma of California (in the making When the time for harvest begins, large numbers\\nof which are used grapes of foreign origin) is con- of men, women and children gather the grapes in a\\nsidered by many tlie finest sparkhng wine made in similar way as described in the article on cham-\\nthis country and large quantities of it is shipped to pagnes; but after they are delivered at the wagon\\nChina, Japan, Australia, etc. they are thrown into vats and a man stamps them\\nGood champagnes are of a pale straw color, but down. When this is full the load is taken to the\\nnot yellowish. When it is pinkish it indicates some press house where the berries are removed from\\nof the coloring matter was extracted from the black ^he stalks and trodden on platforms, after which\\ngrapes in pressing. Dry champagne contains about grapes, husk and stems are thrown into large vats\\n18 degrees of proof spirit, the sweet or liqueured whe.re they are allowed to ferment from four to six\\nones contain as high as 30 degrees and over. Grand days, according to the temperature. The must has\\nvintages do not occur oftener than twice and seldom by this time lost its sweet taste and assumed that of\\nmore than once in ten years. Such wines if prop- wine. It is then drawn off and placed in casks,\\nerly kept by laying down in a cool dry cellar will after ail that flows freely is drawn off, the mure is\\nkeep on improving for ten to twelve years, but alter pressed. It should not require over three days to\\nthat it will begin to lose its effervescence. Fine fill a cask. This is then placed in a moderate cellar\\nchampagne should never be iced in the glass nor to ferment and care is taken that what is lost by\\niced to the extent that they usually are, says Henry evaporation is replenished every three or four days\\nVizetelly in Facts and Hints. so that the casks are always full. In December or\\nReally fine dry champagne should not be chilled January the wine is racked for the first time, then\\nbelow fifty degrees Fahr. but the sweet champagnes again in April and the following September after\\ncan be iced to freezing and be most palatable. that the wine is drawn twice a year until it is bottled,\\nwhich is usually done after the fourth year.\\nStill Dry Wines\u00e2\u0080\u0094 France. The wines are classified into first, second, third.\\nBORDEAUX. fourth and fifth growths and bear the names of the\\nThe finest still red wines in the world are grown estates at which they are grown,\\nin a district in France known as the department of To the first growths beiong the following:\\nGironde, of which Bordeaux is the principal market Chateau Margaux\\nand port from which it is exported. For this reason Lafitte\\nthese wines are commonly called Bordeaux wines. Latour\\nThe fact these wines are so much in demand in for- Haut Brion\\neign markets has caused the merchants to send They lead all other red Bordeaux wines for fine\\nagents to many parts of France to buy such wines ness, bouquet and body,\\nas can be used as a substitute or to blend with the To the second growths belong:\\nhome product; this is the reason that the annual Chateau Mouton Rothschild\\nexportation of Bordeaux wines is many times greater Rouzan Segla\\nthan the Gironde can produce. Rouzan Gassies\\nThe Gironde is divided into several provinces, Leoville Lascases\\nthe principal ones of which are the Medoc, Sau- Leoville Poyferre\\nternes and Graves. Of these, the Medoc is noted Leoville Barton\\nfor its excellent red, and Sauternes and Graves for Durfurt Vivens\\nwhite wines. Lascombes\\nThe vines which principally produce the red Gruard Larose Sarget\\nwines of the Gironde are known as the Cabernet Gruard Larose\\nSauvignon, bearing small bluish black fruit. The Branne Cartenac\\nFranc Cabernet, a small dark berry, and the Malbec Pichon Lonfeueville\\na dark blueish berry; the latter produces a wine so Pichon Longueville Lalande\\ndark that it is often used in mixing white wines, so Ducru BeaucaiUou\\nthat many white wines are transformed into red. Estourne\\nThe time for making wine in this district begins Chateau Montrose.", "height": "3656", "width": "2408", "jp2-path": "practicalhotelst01tell_0089.jp2"}, "86": {"fulltext": "68 THE PRACTICAL\\nAmong the third growths are:\\nChateau Becker\\nFerriere\\nColon Segur\\nDesmirail\\nLagune\\nPalmer\\nBrown\\nMalescot\\nGiscaurs\\nLa grange\\nIsson.\\nOf Ihe fourth growths I will mention:\\nChateau St. Pierre\\nBranaire\\nTalbot\\nDuhart Milon\\nPoujet\\nRochet\\nBeycheville\\nMarquis de Therme.\\nThe fifth growths:\\nChateau Pontet Canet\\nBatailley\\nGrand Pay Lacoste\\nChateau Lynch Bages\\nMoussas\\nLabarde\\nMauton d Armailhocq\\nHaut Bages\\nTertre\\nBelgrave\\nCamensac\\nCo s Labory\\nChateau Clerc Milon\\nCraizet Bages\\nContemerle\\nand many others comprising the product of nearly\\ntwo hundred vineyards. The system of classifying\\nBordeaux wines is a very old one but was revised\\nby the Chambre Sindicale of wine brokers in\\n1855, resulting in as above listed, there having been\\nbut few changes since excepting the addition of\\nnew names.\\nOther red wines of the Gironde which have high\\nrating in the market are the:\\nSt. Emilion\\nSt. Martin de Mazerat\\nSt. Christophe\\nSt. Laurent\\nSt. Hyppolyte\\nSt. Etienne de Lisse.\\nHOTEL STEWARD.\\nThe fine white wines produced in Sauternes and\\nGraves are made from white grapes known as the\\nSemillons and the Sauvignone. The mode of mak-\\ning these wines differs from that of the red wines\\nvery materially. In the first place, the grapes are\\nallowed to hang on the vines until they are thor-\\noughly ripe and begin to show signs of decay of the\\nhusk immediately around the stem. The gatherers\\nthen collect them by taking the single berries only,\\nsuch as answer the description. This makes sev-\\neral gatherings necessary, until they are all collected.\\nThe grapes are pressed and the must, which is ex-\\ntremely sweet, is placed in casks and allowed to\\nferment in a shed, each day s vintage being kept by\\nitself. The wines made from the first collection is\\ncalled head wine, it is the sweetest; the second\\ncollection middle wine, and the third and subse-\\nquent collections the tail wines: they are the driest.\\nDuring fermentation the yeast is not expelled\\nfrom the bung hole but is forced to the bottom, thus\\nretaining more alcohol.\\nThe first growths of Sauternes and Graves white\\nwines are:\\nChateau Yquem\\nLa Tour Blanche\\nPeyraguey\\nVigneau\\nSuduiraut\\nCoutet\\nClimens\\nBayle\\nRieussec\\nRabaut\\nThe second growths are:\\nChateau Mirat\\nDoisy\\nPeyxatto\\nd Arche\\nFilhot\\nBroustet Nerac\\nCaillou\\nSauau\\nMalle\\nRomer\\nLamothe.\\nBURGUNDY..\\nThese wines belong to the finest of France and in\\nthe middle ages were considered the standard table\\nwines of notable people.\\nBurgundy is situated in the middle east of France\\nand is one of the oldest wine growing districts in\\nEurope. The principal varieties of vines grown and", "height": "3667", "width": "2342", "jp2-path": "practicalhotelst01tell_0090.jp2"}, "87": {"fulltext": "THE PRACTICAL HOTEL STEWARD 69\\nthe Pineau and the Gamy; these are black grapes dark violet colored grape well packed: the Raus-\\nfrom which the red Burgundies are made. The sanne and Marsanne bear small white grapes. Wine\\nwhite grapes are Chardeney. The process of mak- making is done about the same as in Bordeaux,\\ning the wine is very much like in the Gironde dis- The red Hermitage win :s are of a very beautiful\\ntrict for the red wines. The grapes are crushed color and fine boquet.\\nand fermented in vats and after five or six days the Of the principal growths I will mention;\\nwine is drawn off and the mure pressed, the whole\\nplaced in casks for final fermentation in cellars and\\nis not drawn from the lees until about February. It\\nrequires about four years before it is ready for bot-\\ntling. The principal growths of red Burgundies are:\\nRomance Conti (red and white)\\nClos de Vougeot\\nChambertin (red and white)\\nRichebourg\\nMusigny\\nLa Taclie\\nClos de Tart\\nNuits St. George\\nBeaujolais (red and white)\\nPommard\\nNuits\\nVolney\\nBeaune\\nAloxe\\nMonthelie\\nPuligny\\nCorton\\nMacon (rtd and white)\\nMeursault (red and white)\\nSavlgny\\nAuxey\\nBas\\nSantenay Haut\\nNoley\\nCassagne\\nMontrachet and Chablis are the leading white\\nwines of the district.\\nWhere white and red wines are made from the\\nsame (black) grapes they proceed as in champagne,\\nRED, Le Greffieux\\nLa Chantalouette\\nLes Lands\\nLes Burges\\nMuret\\nLe Meal\\nBeaume\\nLes Bessas\\nRoucoule\\nGuiognieres\\nCote Rotie\\nWHITE, Clairette de Die\\nWell known wines of the Department oflsereare\\nRED, St. Saom\\nLa Terasse\\nSt. Chef\\nSt. Verand\\nRuy\\nJarrie\\nRevention\\nWHITE, those of Condrieu.\\nThe following are made from black grapes known\\nas Terret Picpoule and Grenache;\\nROSE COLORED, Tavel (very dry)\\nLirac\\nChusclan (sweet)\\nSt. Genies\\nRoquemaure (dry)\\nRED, Orsan (dry)\\nSt. Laurent des Arabes (dry)\\nAnother once famous wine adjoining the above\\ndistrict is the\\nChateauneuf du Pape.\\nIt is of intensely deep color, heavy bodied vith a\\nby first pressing the grapes before they are vatted sweet, slightly bitterish taste\\nfor fermentation and the mure is placed in the vats\\nafterwards.\\nOn the right side of the Rhone are situated the\\nvineyards of St. Peray where the white dry St. Peray\\nis made; as also the sparkling wine of the same\\nname, mention of which was made in a previous ar-\\nThis section is along the left border of the River tide on champagnes.\\nRhone in the department of Drome. The wines\\ngrown there are of superior quality and many of\\nThe Wines of the Cotes du Rhone.\\nThe Wines of the South of France, Compris-\\nr o J ine: the Departments of Herault, Card,\\nthem compare favorab.y with those of Bordeaux. or\\nThe best among them are the red and white Hermi- ^ude and Pyrenees Orientals.\\ntage, made from grapes known as the Petite Sirrah The wines produced in this section are mostly\\nfor red wines, and the Raussanne and Marsanne for sweet, containing a great deal of alcohol, both from\\nwhite wine. The Petit Sirrah bears a very sweet, nature (the grapes being very sweet when ripe) and", "height": "3656", "width": "2408", "jp2-path": "practicalhotelst01tell_0091.jp2"}, "88": {"fulltext": "TO THE PRACTICAL\\nby the addition of spirits at different stages to fortify\\nthem against spoiling. The grapes grown principally\\nare the Grenache nolr, producing a large bluf\u00c2\u00bbish-\\nblack fruit; Muscat, Maccabeo, Malvoise and Ran-\\ncio, the wines made from these bearing the same\\nname.\\nDry wine is made from the Carignane.\\nMuscat wine is made by placing the grapes on\\ntrays in the sun until they begin to appear like rais-\\nins; they are then crushed and pressed, which gives\\na must almost like a syrup, which is placed in bar-\\nrels to ferment. The barrels are not entirely filled.\\nAfter fermentation the wine is racked, becoming\\nclear after the second year and has a decided\\nmuscat boquet.\\nIn many other instances the wines, such as Mal-\\nvoise, the grapes are handled with the greatest care\\nto prevent them from becoming bruised, which would\\ncause them to lose much flavor. The must from\\nthese is mixed with some wine spirits and allowed\\nto ferment. After completion the wine is racked\\nand more spirits added. A dry Malvoise is made\\nby allowing a full fermentation, no spirits added.\\nThe other sweet or liqueur wines are made by\\nplacing the must in pans over a fire until a scum\\nrises, which is removed. The juice is then allowed\\nto cool, afterward put in barrels with the addition\\nof spirits and is racked every four weeks for six\\nmonths, thus preventing fermentation.\\nStill another method is that of making the Gren-\\nache, where fermentation is suppressed by frequent\\nracking, sulphuring the barrels very strongly and\\nadding a little spirits at each racking, no yeast being\\nallowed to remain, the wine being racked as soon as\\nany has accumulated.\\nMost noted among the wines grown in this sec-\\ntion are:\\nRED, St. Georges (sweet)\\nSt. Drezery\\nSt. Chrystol\\nVin Rancio\\nPicardin (dry)\\nSt. Gilles, spirituous (dry)\\nLanglade (sweet)\\nFlorae\\nCostiers\\nUchard\\nJonquieres\\nVauvert\\nLedenon\\nRoussillon\\n(dry)\\nHOTEL STEWARD,\\nRED Opoul\\n(sweet)\\nSalces\\nMonnai\\nEstargel\\nFrontignan\\nRivesaltes\\n(dry)\\nMalvoise\\n(sweet)\\nMaccabeo\\nGrenache\\nRED AND WHITE, Muscat (sweet)\\nWHITE, Clairettes\\nBlanquette de Limoux\\n(dry)\\nLunel (sweet)\\nLarge quantities of the sweet red wines are ex\\nported as vintage Port.\\nThe alcoholic strength of the different growths of\\nwines of France are:\\nBordeaux from 133^ to 17 per cent, proof spirit.\\nBurgundy (red) of the finer growths contain from\\n19 to 24 per cent, proof spirit; while the fine white\\nBurgundy contains from 20 to 30 per cent.\\nHermitage wines contain from 21 to 25 per cent,\\nspirits.\\nWhite St. Peray as high as 27 per cent.\\nSome of the wines of the South of France contain\\nas low as 10 and from that up to 30 per cent, of proof\\nspirits.\\nGermany.\\nWhile the wine growing area of Germany is quite\\nsmall compared with other countries, it ranks with\\nthe first in the quality of some of its white wines\\nproduced along the banks of the Rhine. They are\\nfamous the world over and no high class wine list\\nis complete without either a Steinberger Cabinet a\\nJohannisberger Schloss, or a Marcobrunner.\\nThe system of raising and making wine here is the\\nsame as m Bordeaux, and the principal vines grown\\nare the Riesling, Traminer, Burger, Grosser Reusch-\\nling and Rulander. The black Burgundy grape\\nPineau are grown for red wine, but very little of the\\nlatter is made in Germany; they make mostly white\\nwines.\\nThe principal growths of the section known as\\nthe Rhinegan are.\\nWhite Steinberger\\nJohannisberger\\nMarcobrunner\\nRauenthaler\\nRuedesheimer\\nKiedricher Grafenberg", "height": "3667", "width": "2342", "jp2-path": "practicalhotelst01tell_0092.jp2"}, "89": {"fulltext": "THE PRACTICAL\\nWhite Rothenberger\\nGeisenheimer\\nHattenheimer\\nHallgartener Auslese\\nSchiersteiner\\nWinkeler\\nOestriclier Auslese\\nErbacher\\nEibingen\\nEltviUer Sonnenberg\\nRed Assmamshauser\\nIngelheimer\\nHeidesheimer\\nKreutzberger\\nDattenberger\\nWalportzheimer\\nAhrweiler\\nBodendorfer\\nAt Hochheitn the celebrated wine by that name is\\ngrown. It was one of the first Rhine wines known\\nin England, where they applied to it the term Hock,\\nby which all Rhine wines are now called, or rather,\\nmiscalled.\\nThe principal wines from Hochheim on the Main\\nare the\\nWhite Hochheimer\\nNeroberger\\nKostheimer\\nWickerer\\nIn the Rhine and Nahe Valley, well known growths\\nare the:\\nWhite Itzsteiner\\nSchlossberger\\nScharlachberger\\nKausenberger\\nNorheimer\\nMonzingener\\nEbernburger\\nBosdenheimer\\nIn the Rhine Hesse section the best known wines\\nare:\\nWhite Liebfraumilch\\nNiersteiner\\nLaubenheimer\\nNackenheimer\\nBodenheimer\\nOppenhimer\\nThe greater part of the above wines appear in the\\nmarket as Niersteiner.\\nIn Rhine Bavaria they raise the:\\nWhite Deidesheimer\\nDuerkheimer\\nForster\\nKoenigsbacher, etc.\\nHOTEL STEWARD. 7\\nOn the Main are the:\\nSteinwein\\nLeistenwein\\nMoenchsberger\\nAschaffenburger\\nWhite Eschendorfer\\nHolburger\\nHomburger\\nHoersteiner\\nKarlburger\\nKlingenberger and many others\\nThe best known Moselle wines are:\\nWhite Berncastler doctor\\nBraunberger\\nPiesporter\\nGraach\\nJosephshofer\\nThiergaertner\\nOdelsberger\\nOlewig Neuberger\\nZeltinger\\nThe Saar Valley produces the:\\nKanzemer\\nWiltinger\\nOberemmeler\\nIn Baden the following wines are best known*\\nWhite Markgraefler\\nIhringer Auslese\\nClevener\\nKlingelberger\\nHubberger\\nKirchberger\\nHemsberger and\\nRed Affenthaler\\nAlsace Loraine:\\nWhite Rappoltsweiler\\nHunaweiler\\nOsterberger\\nZahnacker\\nSultzmelt\\nChateauSalins\\nLongeville. etc.\\nIn this section they also make a straw wine, in\\nthe making of which the grapes are placed on straw\\nafter gathering them and left there until quite dry,\\nalmost like raisins, and then pressed. This makes\\na very sweet, but only partially fermented wine.\\nAuslese wines are made from over ripe grapes,\\nthe harvesters carefully picking all over ripe berries\\nfrom the bushes and placing them in a separate re-\\nceptacle as they gather the crop. These over ripe\\nberries when pressed give a very heavy must similar\\nto that described in making sauterne wines and", "height": "3656", "width": "2408", "jp2-path": "practicalhotelst01tell_0093.jp2"}, "90": {"fulltext": "72\\ngives a rather sweet liquorous product.\\nThe Steinberger cabinet wines are made in a sep-\\narate hall from the balance, the main presses being\\nin an old chapel of what was formerly the Closter\\nErbach. A short distance from this is the press\\nhall for the cabinet wines, and close by is built the\\nso called cabinet, a cellar or vault above ground in\\nwhich all the fine wines of this vineyard are kept.\\nFor this reason they are called Cabinet wines.\\nThe alcoholic strength of the leading German\\nwiiv ?3 range between 15 and 25 degrees of proof\\nSpirit.\\nWines of Austria.\\nWine growing and making is an important Indus\\ntry in many parts of Austria, but it is owing to the\\nfact that in some instances the wines are very poor\\nand will not last, that most of them are consumed\\nat home. In some sections very good wines are\\nproduced, especially in the southern part of Austria\\nthe red wines are so dark and full bodied that when\\nmixed with an equal part of water they still have\\nthe color and strength of urdinary Bordeaux wines,\\nwhile in the less favorable sections they are ex-\\ntremely poor, rasping the tongue like the roughest\\ncider. H. Vizetelly in Wines of the World.\\nThe principal grapes grown are the blue Portugese\\nand are said to have been imported from Portugal\\nThe wines grown in Lower Austria belong to the\\nbetter qualities and are well known throughout\\nEurope, the leading ones of which are:\\nRed and white Voslauer\\nWhite Goldeck\\nGumpoldskirchner\\nKlosterneuburger\\nWeidlinger\\nNussdorfer\\nGrinzinger\\nPerchtolsdorfcr\\nBrunner and\\nRiesling\\nOf the above varieties the Voslauer is the best\\nknown. Ihe market for these wines is Russia,\\nTurkey. Egypt, Germany and England. The general\\ncharacter of Red Voslauer is like Bordeaux but\\nstronger and rather more sweetish, while the white\\nsomewhat resembles white Burgundy. The white\\nwines are made mostly from the Riesling grape and\\nmost of the wines are ready for bottling after three\\nyears.\\nOther wines of good quality are:\\nWhite Mailberger\\nHaugsdorfer\\nTHE PRACTICAL HOTEL STEWARD.\\nWhite Guntramsdorfer\\nEnzerdorfer\\nStrausser\\nShiebbs\\nRed Matzner\\nMerkensteiner\\nFalkensteiner and\\nSchrattenthaler\\nThe principal growths of Styria are first the\\nWhite Lullenberger\\nWallershack\\nKaisersberger\\nGrunauer\\nJerusalemer\\nRadkersburger\\nSchmitsberger\\nRittersberger\\nEichberger and others\\nThe above wines are made from the Malvasia and\\nMosler grapes and are rather sweet and syrupy,\\nwith a fine spirituous flavor. Some of the other\\nwines are\\nRed and white Marburger\\nRed Gonobitzer\\nThe Styrian Schiller wines (so called because of\\nhaving a light red color) are:\\nHochenburger\\nSchwanberger\\nMr. Vizetelli says there are some two hundred\\ndifferent kinds of wines grown in Styria which differ\\nin flavor, quality and time of ripening.\\nThe wines of German Tyrol are on the average\\nsimilar to the Bordeaux. I will name the\\nRed St. Magdealene\\nLeitacher\\nHoertenberger\\nRed and white Salurner\\nWhite Terlauer\\nEppaner\\nKalteier\\nSeewcin\\nSchloss Rametzer\\nKuechelberger\\nItalian Tyrol produces large quantities of fine red\\nwines from grapes known as the Burgundy, Cabernet\\nand Portugese imported and Rassara, Gropello\\ndi Revo, Pavana and others natives. Some of the\\nwines of this section are the:\\nRed Isera\\nCalliand\\nAla\\nRovereto\\nNgrara", "height": "3667", "width": "2342", "jp2-path": "practicalhotelst01tell_0094.jp2"}, "91": {"fulltext": "THE F^RACTICAL\\nRed Mezzolombardo\\nSan Michele\\nMaizemino\\nThe names of some of the Moravian wines are\\nWhite Poleschowitz\\nPollau\\nBratelsbrunn\\nKlentnitz\\nBaumoehl\\nRauschenbruch\\nSctiattau\\nOf Boliemia\\nRed Melnicker\\nRed and white Labin\\nTrogsiaver\\nBerkowitzer\\nWhite Cerneseker\\nTrojer\\nIn Illyria they produce a deep red full bodied\\nwine known as Sittersdorfer others:\\nStadtberger, a Schiller (light red) wine\\nBigama, golden\\nSt. Cancian, white\\nAnd the Picolit, a thick sweet straw wine, the\\nlatter is quite a favorite in Turkey and Southern\\nRussia, to where il is extensively shipped.\\nNear Trieste are grown the:\\nProsecco, reddish yellow straw wine\\nMerzaminos, dark red\\nRefascos\\nPiantadella\\nWines from this section do not grow old, most of\\nthem being used when less than a year old.\\nDalmatia produces some very good wines ranking\\nabove the average of Austrian wines. The grapes\\nprincipally grown are mostly of Italian origin. Some\\nof them are the Kadarka, the Crelenjack, the Plavec\\nand Madrulj. All of them dark varieties. Among\\nthe white are the Vugava and Maraschino, a very\\nsweet grape from which a sweet liqueur wine is\\nmade by that name (but this must not be mistaken\\nfor the liqueur by that name which is a distillation\\nof cherries.)\\nThe Vugava wine is of a bright golden color,\\nswe and spirituous.\\nCerljenacer, color and taste like Malaga\\nZlatarizza, rosecolor\\nMadrina, deep red, sweet\\nRusivica\\nMuscat di Rosa, white\\nThe latter from the Almissa Muscat grape, which\\ngives delightful sweet wine of delicate rose scent.\\nHOTEL STEWARD.\\n73\\nThe Dalmatian wines are the most spirituous of all\\nAustrian wines, in some years containing over thirty\\npercent, of proof spirit, the strength of the other\\nwines ranging from as low as 12 to as high as 28 per\\ncent, of proof spirits.\\nHung-aria.\\nThe wines of Hungaria have been renowned for\\nmany centuries. History states that the Romans\\nintroduced the cultivation of the vine about the be-\\nginning of the Christian era. Of the many excellent\\nvarieties produced, the Takey and Rust wines are\\nthe most famous, the former commanding a higher\\nprice than any other wine in the world.\\nTakey wine is made from several kinds of grapes,\\nthe Furmint or white Hungarian, the Weissling, the\\nwhite Takey and white Malvasia. The grapes re-\\nmain on the vine until they are in a shrivelled con-\\ndition, and when gathered the perfectly dried\\nberries are selected and placed in tubs with per-\\nforated bottoms. The grapes exude from their own\\nweight upon each other. The drippings pass into a\\nreceptacle placed under the tubs. The liquid so\\ncollected contains a large amount of sugar. This is\\ncalled essence. It passes through a very slow fer-\\nmentation and contains but little alcohol. It must\\nbe very old before being ready for market, and is\\nnot considered fully matured until about thirty\\nyears old in the barrel.\\nTakey Ausbruch is made by adding to the must\\nof the plump rip,i grape a certain per cent, of dry\\nberries. The wine made without any addition of\\ndry berries is called ordinary wine; and where the\\ngrapes are pressed as they come from the vineyard\\n(dry and plump together) is called natural wine\\nSzaiiiorodni.\\nThe imperial Takey grows at a small town named\\nTarczal and ne^ er appears in trade.\\nAmong the \u00c2\u00bbvines of the first class, I will mention\\nTakey, essence, sweet white\\nAusbruch\\nRuster\\nMenes Magyarat Ausbruch, sweet, red and white\\nBakacsonyer Bratenwein white\\nSomlauer\\nSzamorodnyer\\nNeszeling, table and dessert wines, white\\nVillany, like Burgundy, red\\nAdelsberger, dinner and dessert wine, red\\nErlauer, light bodied red\\nSzegzardi, table wine\\nBaraya, dinner wine", "height": "3656", "width": "2408", "jp2-path": "practicalhotelst01tell_0095.jp2"}, "92": {"fulltext": "74\\nStembruch, dinner wine, white\\nErmellicker. Bratenwein\\nEisenberger, dinner\\nOdenberger, sweetish\\nSomogy, red and white\\nSimonthurn, sweetish, red\\nMeneser, Ausbruch like Port, red\\nMenesch, white\\nMagyarater, white\\nKarlowitzer, red\\nTetenyer, slightly sweet, deep red\\nand many others.\\nTHE PRACTICAL HOTEL STEWARD.\\nis done to prevent the wine from becoming sour\\nwhile still imperfectly fermented.\\nThe barrels in which the must is placed are never\\nentirely filled, but there is always a vacuum of sev-\\neral gallons. In the winter the wine is racked from\\nthe lees and afterward a certain amount of spirits\\nadded to each butt, the fine wines receiving much\\nless than the common ones at this time. To the\\nlatter class Vin de Color is added, which is a quan-\\ntity of must boiled down to one-fifth its original\\nbulk in a copper kettle; this makes a brown liquid\\nalmost the consistency of thin molasses, with an\\nThe alcoholic strength of Hungarian wines aver- unpleasant bitter taste. Quantities of this is added\\nages from i8 to 28 per cent, proof spirits. Takey until the wine is of the desired color.\\nhas from 20 to 25 per cent. Sherry is naturally a dry wine, but as a large per\\n_ cent, of the export trade demands some sweet and\\nWmeS of Spam. some slightly sweet sherry, Dulce ir5 added in var-\\nIn Spain they do not have cellars in which to make ious proportions. This is a preparation made from\\nand keep wine, but instead they have large build- the must of over-ripe grapes checked in its fermen\\nings above ground with doors and windows. In tation by the addition of a large quantity of strong\\nthese Bodegas, as they are called, the wine is spirits with cane sugar.\\nmade and kept until it is sold. The wine has no High class sherries are seldom shipped out of\\nprotection from the sudden and sometimes extreme Spain. They use them principally in improving the\\nchanges of temperature; it is no wonder, then, that new or more inferior qualities, which are exported,\\nmany a butt becomes sick and has to be sent to the The fine sherries are made of separately selected\\ndistillery to be turned into alcohol, which is the grapes, which are placed on mats to dry in the sun\\ncase in that country. until they become shriveled and then pressed. This\\nWhile wines are grown to a g^eat extent all over class of wine is neither sulphured, colored nor\\nSpain, the sections where this industry forms a sweetened.\\nmost important item in their source of revenue are The terms used for the different stages of the\\nJerez, Manzanilla, Malaga, Granada, Valencia and wine is as follows:\\nTerragona. Of these Jerez heads the list in produc- Wine aged i year is Vin dun Anno or An-\\ning fine sherries. In the other districts named they nadas.\\nmake, besides sherries, also white and red wines From the 5th to the 8th year it is Fino.\\nFrom 8th to 14th year it becomes Amontillado.\\n14th 2oth Oloroso.\\nThey are graded according to quality as follows:\\nPalma is fine and dry.\\nDouble Palma ;same as above, but more developed.\\nTreble Palma: the higliest grade, best of Amon\\ntillado.\\nPalo Cortado is O cioso, having developed a fine\\nboth sivect and dry, some of them resembling those\\nof Bordeaux.\\nOf the principal varieties of grapes from which\\nsherry is made are the Mantuo Castellano, prolific\\nlarge berries; the Polomino Medium, green color;\\nthe Perruno, small yellow, and the greenish white\\nPedro Jimenez.\\nIn making wine they first place all the ripe grapes\\nin a lagar (which is a trough of wood in which the perfume.\\nwine is pressed-) and dust them over with plaster of Doable Palo Cortado: finer than the above,\\nparis, which has the effect to neutralize the acid con- Treble Palo: the finest Oloroso,\\ntained in the grapes. After this they are pressed. Raya is the third quality. It is in its natural state\\nThe weaker musts are then sulphured, which is done a good dry wine and is mostly prepared for exporta-\\nby filling a vat in the top of which is a sieve tion to England and America,\\nthrough which the must flows after being poured into Dos Rayas is a common wine,\\nthe vat by a pump from below: the must flowing Tres Rayas, very poor, not fit to sell,\\nthrough the sieve spreads it like a shower and Besides sherries other wines of good quality are\\ncauses it to freely absorb the sulphurous acid. This the:", "height": "3667", "width": "2342", "jp2-path": "practicalhotelst01tell_0096.jp2"}, "93": {"fulltext": "THE PRACTICAL HOTEL STEWARD.\\n75\\nGold colored Pajerete, full flavored, sweet\\nRed Tinto do Rota, natural dry.\\nMalaga, dry and sweet\\nTarragona, like Port\\nVal de Penas, dry sub bitter\\nWhite Val de Penas, sweet\\nRed Malmsey\\nMuscat\\nValencia, sweet, used for Port\\nVin Raucio, dry natural\\nOjo de Gallo, light aromatic\\nWhite Imperial Blanco, light aromatic\\ncolor, but with age changes to a brownish purple.\\nThe section known to produce the finest Port is\\nthe Alto Douro, and comprises the mountain slopes\\nbordering on the Douro River. In some places the\\nhills on which the vineyards are located are so steep\\nthat it is necessary for men to carry the must, after\\nbeing extracted, to lower and more accessible places\\nin goat skins; it is then placed on the backs of don-\\nkeys who carry it to such places still farther down,\\nwhere wagons are in waiting to take it to the Adegas.\\nThe soil is so poor and so little of it that nothing\\nelse could be raised but grapes: sometimes even\\nAlcoholic strength of Spanish wines are: the un- they die for want of moisture in warm weather,\\nfortified from 22 to 28 per cent. others with spirits The principal varieties of grapes grown are the\\nadded range from 30 to 37 per cent, proof spirits. Alvarelhao, the Bastardo, the Toariga, the Gouveio\\nIn concluding the subject of Wines of Spain it and the Souzao. As stated above the general treat-\\nmay be well for me to explain the use of the term ment of wines is the same as in Spain. The lagares\\n5c5/(rra which we occasionally meet with, as in quoting (in which the grapes are placed to be crushed by\\nPrivate Solera, referring to quality. the bare feet of men and are left to ferment before\\nAfter the wine has passed through the stage of extracting) are principally of stone about six yards\\ndevelopment, we will say, some of it is Palma, square. While it is said that the system of wine\\ndouble Palma, Palo or Raya. The dealer or mer- making could be improved upon in the Oporto dis-\\nchant separates them; he takes the Palma, or, rather, trict the fact remains that pure old Port wine is\\nAmontillado, and places them with others which he known to be one of the most wholesome stimulants\\nhas of the same quality and the same with all the for feeble persons.\\nother classes. Now if he has a hundred butts of Besides Port wines Portugal produces large quan-\\nAmontillado and some one buys twenty-five, he titles of other white and red varieties, many of them\\ndraws an equal quantity from each of the hundred dry similar to Bordeaux, but very little of them\\nbutts to make up the twenty five and then goes to shipped abroad on their own merits, principally be-\\nthe nursery, Criadera (the part of the Bodega where cause they will not stand travel. I will mention\\nhis wine lies until it shows quality) and selects those of\\ntwenty-five butts; or, if he has none of his own, The Province of Estramadura, the\\nthen he buys of some other grower, some of the\\nsame quality, and proceeds to refill the butts from\\nwhich he has drawn, thus keepmg his Solera in tact.\\nThey never sell an entire butt if it can be avoided,\\nnor do they empty them. This has the effect to de-\\nstroy the effect or individuality of any one year s\\nvintage, the quality of the wine depending entirely\\non the kind and quality of grapes.\\nWines of Portugal.\\nAs in Spain wine is made and stored above sur-\\nface, but the buildings are called Adegas instead\\nof Bodegas. The system of making wine is also\\nvery much like the Spanish.\\nAs a wine producing country Portugal holds a\\nmost interesting place, owing to the famous Port\\nwhich has found its way to the markets of the world,\\nEngland and its colonies being the largest consum-\\ners. Port is made both white and red; the former\\nis mostly shipped to northern Europe, Russia and\\nScandinavia. The red when first made is of a deep\\nWhite, Lissubon, dry\\nMuscat Calcavella, sweet\\nBucellas, good table wine.\\nThe country surrounding Lissabon\\nWhite, Setural\\nTerma, light bodied, fruity\\nRed, Colares\\nBarra-aBarra\\nFaro\\nLamego\\nSalarem\\nMoncaon\\nRuby tint, Monsao, slightly astringent\\nRose tart\\nGolden sweet, acidulous\\nRed, Areas, slightly sweet and acid\\nLamalonga aromatic\\nGouvio, full flavored\\nMalvaS ia\\nConaifesto\\nMouriseo", "height": "3656", "width": "2408", "jp2-path": "practicalhotelst01tell_0097.jp2"}, "94": {"fulltext": "Next to France, Italy is probably the most import-\\nant wine growing country of Europe and some very\\nWines of Madeira.\\n76 THE PRACTICAL HOTEL STEWARD.\\nTopaz, Villa Flor, spirituous, aromatic, both WineS of Italy\\ndry and sweet\\nRed, Lavardio, dry\\nAzambuja, full bodied, tart, spirituous\\nr, _ fine varieties are produced there. The system of\\nPale, Torres Vedras, soft, sweet\\nRuby, Calvel, balmy perfume making wine in most localities is similar to that of\\nAnd many others. France and Germany to which large quantities are\\nThe alcoholic strength of the wines of Portugal exported.\\nvaries from as low as eleven to forty per cent, proof Some very fine v/ines of Northern Italy are those\\nspirits. of the district of Piedmont, where they are called\\nby the name of the grape from which it is made,\\nsome of which are\\nThe wines of the island of Madeira are no less Red Barbera Table wine, dry\\nfamous than tiie Port, and have held their promi- Bonarda\\nnence for several centuries. The same method of Fresa\\nwine making is followed there as in Portugal, the Grignolino\\nfinest vineyard on the island belonging to the Royai Dolcetto\\nFamily of that country. It is a very delightful wine. Wine made from a mixture of grapes is called\\nsomewhat resembling Port, and their color is amber Uvaggio\\nand pale red. Red Borolo is a heavy full bodied wine of excel\\nThe grapes from which Madeira is made are the lent quality.\\nMalvasia, imported from Candia and Cyprus Islands. Red Nebbiolo Secco, dry table wine\\nIt is said that they make the best wine. Other grapes Lombardy wines, considered of rather poor qual-\\nare the Vidogna, the Bagoual, the Mascatcl and ity. Well known growths from that section are:\\nAlicante, all bearing white fruit. The black are Red Corvino dry\\nthe Batardo, the Negramal, the Ferral and the Malvasia\\nTinta, all but the latter being used in making white Erbametto\\nwine. In former years the custom for improving the Bordagno\\nwine was to ship it as baiiast on a long journey to White Casalmaggiore, dry\\n\u00e2\u0096\u00a0warm climates, to the East or West Indies, this liav- Red Sassella, dry\\ning the effect to hasten the development of the wine. In Venetia we find the following wines enjoying a\\nSuch wines would then be quoted in the market as good reputation.\\nMadeira twice passed the line: Madeira East India, Red CorvinI, dry, rather harsh\\netc. At present they use heated buildings with Valpolicelio, dry, pleasant table wine\\nglass roofs, called estufas. The wine \\\\9 fortified Red and white Prosecco, dry\\nwith spirits at different stages without which it Piccoiit dolce sweet\\nwould be too weak to keep or travel The follow- White Montu\\ning are the names best known in trade Aleonzo\\nBuai Red Vini da Pasto\\nMaivasia Cesena\\nScrciai Fori;\\nVerdeiho Rimini\\nProduced at Cama do LoboA, Campanario. San The finest \\\\vines in Italy are said to be grown in\\nRoque and Funchai the latter being the principal Tuscany, some of the best among them are\\nport. Brilliant purple Montepulciano, spirituous aro-\\nWines of The Canaries\\nmatic, rather sweet.\\nRed Asti, dry\\nFormerly a great deal of the wine grown there ChiancI, dry, delightful table wine\\nwas marketed as Madeira, but now they are princi- Pomino\\npally sold as sherries to Central America and Brazil. Artimino\\nIt is on these Islands where the once famous Sack. Carmignano, dry, delightfui table wine\\na light sweet wine was raised, the expression having Red and white Montalcino, dry, delightful table\\nbeen taken from Sec or Secco. wine", "height": "3667", "width": "2342", "jp2-path": "practicalhotelst01tell_0098.jp2"}, "95": {"fulltext": "THE F RACTICAL\\nRed Ripa, dry, delightful table wine\\nPoggiosecco, sweet\\nWhite Nippozzono, dry\\nAltomino\\nCastelruggero\\nIn the South of Italy the far-famed\\nRed and white Lacryma Christi, sweet\\nRed Falerno, rather sweet\\nLa Cryma Tiberii, rather sweet\\nLa Cryrra di Casteilamare\\nWhite Capri bianco, dry like sauterne\\nBaja\\nFuria d Ischia\\nCapo di Miseno\\nFalerno Faustiana\\nand many other sweet and dry varieties. The La\\nCryma Christi is extensively made into sparkling\\nwine and is said to be very popular in that country\\nas such.\\nIn Sicily many good wines are produced of which\\nthe best known are the\\nWhite Ma/sala, sweet, like Madeira\\nMalvasia\\nMoscato di Stramboli\\nRed Marsala, dry\\nMalmsey\\nAmber color Villa Solto, like sherry\\nSan Sidero\\nAmareno\\nRed tawney Mont Matrissa, tonical flavor\\nbrilliant Santa Venera, soft, pleasant\\nAmber, Dacarella, sweet, sharp\\nDeep amber Cavallaro, dry\\nAlbanello, slightly sweet, sharp\\nAlcantara, spirituous pungent\\nThe alcoholic strength of the wines of Italy are\\nfrom 22 to 24 degrees proof spirits in the North to\\nas high as 29 to 30 in the South.\\nWines of Switzerland.\\nThe best wines in Switzerland are grown at Neuf-\\nchatel they are the:\\nRuby color Cortaillod, dry like Burgundy\\nFaverge\\nBoudry\\nConcise\\nColombier\\nFrom the Canton of Vaud the:\\nWhite Deselay, fine, strong, aromatic\\nSt. Saphorin, dry\\nChebres,\\nLa Cote\\nHOTEL SIEWARU. jj\\nAmong other rich wines are the:\\nRed St. Prex, dry, highly spirituous\\nSalvaquin\\nGringet\\nGold colored Aigle, dry. sub acidulous agreeable\\nYvorne\\nGlacier, rich liqueur wine\\nRed Visp, dry, full bodied\\nBaillio\\nOberlander, dry\\nCostamser,\\nWhite Completer\\nSieblingener\\nRed Hallauer\\nKarthauser\\nand others. The system of wine making is the same\\nas in France and Germany. The alcoholic strength\\nof Swiss wines ranges from 10 to 25 per cent, proof\\nspirits.\\nWines of Greeoe.\\nGreece occupies a mo.-,t interesting place among\\nwine growing countries. In most instances the\\ncellars are level with the ground, like in Spain, but\\nthe French system of wine making is most general.\\nOwing to the semi-tropical climate great care is re-\\nquired to prevent formation of acetic acid. The\\nwhite wines must be pressed as rapidly as possible;\\nand in making red wines the skins must be kept\\nunder the surface of the must, and, as far as pos-\\nsible, the air excluded.\\nResin is applied to all wine made for home use.\\nIt is said that this is done to make the wine a pro-\\ntective against malaria fever; but the wines for\\nexport are unresined, especially those grown in the\\nIslands Santorin. Cephalonia, Zante and the penin-\\nsula of Morea. I will mention some of the best\\nknovi n and most favored varieties:\\nSt. Elie, pale, original flavor resembling somewhat\\nfine Amontillado\\nHymettus, rich ruby color. Burgundy flavor\\nHymettus. white, like Sauterne\\nNoussa, red dry fruity\\nKephisia, red and white, decided boquet, deli-\\ncate and dry\\nPatras, color and flavor like fine Port\\nPatras, white like Rhine wine\\nMavrodaphne, a liqueur wine\\nCome, pale red, sweetish\\nSautorin, red, becomes topoz with age\\nNight wine, a poetical turn for St. Elie\\nSauto wine, delicious muscat made from partly\\ndried grapes like straw wine; made in pur-", "height": "3656", "width": "2408", "jp2-path": "practicalhotelst01tell_0099.jp2"}, "96": {"fulltext": "78 THE PRACTICAL\\npie and white\\nLa Cryma Cliristi, delicious, sweet like wine of\\nsame name in Italy\\nThe alcoholic strength of the wines from Greece\\nranges from 15 to 26 degrees proof spirits.\\nExcellent sparkling wines are also made in that\\ncountry.\\nWines of Russia.\\nThe wine production of Russia is very limited and\\nis confined to the southern part, along the Black\\nSea; though it is said that in Caucasia wine has\\nbeen produced for ages past and that the wines of\\nEurope have their origin there. The best wine is\\nproduced in Crimea. The liqueur-wines are of a\\ndelicious taste and boquet, and the red dry wines\\nof a beautiful color and all contain a high per cent.\\nof alcohol.\\nSparkling wines like champagne are also made.\\nVines principally grown there now are from Bor-\\ndeaux, Burgundy, tlie Rhine, Austria and Hungaria.\\nThe wines are named after the grape from which\\nthey are produced, like Sauterne, Burgundy, Ries-\\nling, Tokay, etc. The alcoholic strength of Russian\\nwines averages from 14 to 25 per cent, of proof\\nspirits. As a rule the} do not fortify wines in that\\nsection.\\nWines of Turkey and Roumania.\\nRoumania produces some very good wines on the\\nsouthern slopes of the Carpathian Mountains, re-\\nsembling in quality the Hungarian and Southern\\nAustrian product.s, being mostly white, of good rep-\\nutation for delicacy of flavor and boquet.\\nBest known varieties:\\nWhite Croznovano\\nRed Vigue de Monsieur\\nJassy-Nicorestic\\nDealul Mare, Tohanic Scl.arata and others.\\nAlthough the Koran prohibits the use of wine,\\nthere is nevertheless considerable produced in Tur-\\nkey, its climate being most favorably suited forwine\\nmaking;and beforeMohammedanism took possession\\nof the country centuries ago, in fact about the be-\\nginning of the Christian Era, the Romans derived\\nlarge quantities of their best wines from what is\\nnow Turkey, especially the Islands of Cyprus, Crete\\nor Candia and Malta.\\nBut very little of the^wines made there reach the\\noutside market. One reason for this is that in the\\nmaking of wine they have the custom of coating\\ntheir wine vessels with resin, and also add mastic\\nand turpentine to the must, which they claim is pre-\\nHOTEL STEWARD,\\nventative against lung troubles; this gives it a most\\ndisagreeable flavor and a foreigner would consider\\nit unfit to drink. This applies principally to conti-\\nnental Turkey.\\nSome of the wines produced on the Islands are\\nquite pleasant. The industry is confined principally\\nto the Christian population. The old fashioned\\nconed shaped vessel is still used, which is partially\\nburied in the ground.\\nIn Candia is where the wines extolled by ancient\\nhistorians, Diodorus and others, are grown. Some\\nof them are\\nTopez, colored Passum, sweet\\nPramnian Malvasia, sweet\\nFine Malmseys and Muscat wines are also grown\\non this Island.\\nOn the Island of Rhodes grows the wine which\\nwas much favored by Byron, called Samian. It is a\\nmuscat. On Seiv grows the wine which Pliny praised\\nover eighteen centuries ago. The wines grown near\\nSmyrna and Jerusalem very much resemble rich\\nMuscadines.\\nFrom Mt. Lebanon comes the:\\nRed Vin doux Rosu, sweet rose tinted\\nVino d Oro, bright dry wine.\\nThe Wines of Persia.\\nThe wines best known in ancient times in Persia\\nwere of Ariana, Bactriana, Hycrania and Margiana,\\ngrown on the slopes south of the Caspian. But the\\nbest there at the present time are those of Shiraz\\nand Ferdistan. The wines in that country are made\\nin amphoral shaped vases holding a little more than\\na hogshead, glazed both in and outside, and are\\ncovered with mutton tallow. When ready for use\\nit is put in large glass Piasks, using wax and pressed\\ncotton instead of a cork for a stopper. The wine\\ndealers often mix Raki and saffron or extract of\\nhemp to make it more quickly intoxicating; they\\nalso perfume the wine.\\nThe best known wines of Persia are:\\nRed and white Shiraz, sweet\\nFerdistan\\nHaneadan\\nTabris\\nTeller and\\nKasbin.\\nV/ines of Africa.\\nIt is said that before the advent of the Mohamme\\ndan religion, wine was extensively produced along\\nthe entire North coast of Africa, but since then and\\nup to the time that France began colonizing Algiers", "height": "3667", "width": "2342", "jp2-path": "practicalhotelst01tell_0100.jp2"}, "97": {"fulltext": "THE PRACTICAL\\nand Tunis, the industry was entirely destroyed.\\nNow, however, the Frencli are raising considerable\\nquantities of good wines, principally from vines\\nbrought there from the South of France, the pioduct\\nresembling that of the mother country.\\nIn Morocco what little wine is made is done prin-\\ncipally by Jews. They apply the system similar to\\nthat of Southern Spain. Grapes are said to grow\\nlarger and sweeter there than most anywhere else\\nThe wine is kept in large jars or vases and in goat\\nskins.\\nIn ancient times the Nile Valley produced large\\nquantities of wine, considerable of which was ship-\\nped to Rome. They were those of Arsinoe, Mendas,\\nKoptos and Mareotis; but since the reign of Islam\\nonly grapes and raisins are raised.\\nIn Cape of Good Hope some very good wines are\\nmade. The industry began almost with the coloniz-\\ning under the Dutch, about the year 1650. They\\nimported from different European countries the\\nfinest vines as well as expert vintners; the result\\nwas that for many years the Cape wines which found\\ntheir way to the markets in Europe were much\\nsought and brought good prices; but of late years,\\nowing to large production and changes in English\\ntariff laws, prices have fallen to a normal value.\\nThe principal wines produced are Sherry, Port, Ma-\\ndeira, Frontigiiac (so called for the reason the same\\nclass grape used and a similar method pursued in\\nthe making as in the countries from which the vine\\nwas brought); also large quantities of Cape Hock is\\nmade. But the most renowned from that section\\nare the red and white Constancia, a sweet liqueur\\nwine, and the Pontac, fruity and dry.\\nWines of Australia.\\nVine culture in Australia is of comparatively re-\\nHOTEL STEWARD 79\\ncent date. Until the year 1840 the industry was\\nnot known there. At that time, however, vines were\\nimported from France, Germany, Italy, Spain, Por-\\ntugal and of the best from other wine producing\\ncountries, by the colonies, namely: Victoria, New\\nSouth Wales, Queensland, South and West Austra-\\nlia. Since then the industry has grown rapidly and\\nwith gratifying results. The wines made there are\\nof superior quality and many of them have gained\\nconsiderable recognition of importance in European\\nmarkets. Red and white, dry and sweet liqueur, as\\nwell as some sparkling varieties are produced which\\nare in most instances named after the vine or the\\nlocality from which they were imported.\\nThe wines most favorably spoken of are the:\\nRed Glenpora, dry\\nHermitage, dry like wine of same name in\\nFrance like Medoc\\nCabernet dry\\nBurgundy\\nIrrewang\\nKapunda, resembling joung port\\nYering dry delicate\\nSunbury\\nMatavo, dry like port\\nTawney red Beaumont, soft, sweet, spirituous\\nTintara, strong alcoholic\\nWhite Riesling, dry like Rhine wine\\nRich golden Pedro Jimenez, dry, pleasant\\nLight Temprano, dry soft\\nWhite Highercombe dry, sub acid\\nAuldana like Rhine wine\\nCarwarra Sauterne\\nMuscat\\nThe average alcoholic strength of Australian wines\\nranges from 16 to 28 per cent, proof spirits.", "height": "3656", "width": "2408", "jp2-path": "practicalhotelst01tell_0101.jp2"}, "98": {"fulltext": "3o THE PRACllCAL HOTEL STEWARD.\\nINTERESTING SELECTIONS FROM THE WINE LIST OF A DIRECT IMPORTER.\\nIn completing the article on the Wines of the Old\\nWorld, and before starting on the American wines,\\nI think it may be of interest to many readers to re-\\nproduce at this time the wholesale wine-list of a\\ndirect importer. The information contained therein\\nis of value, and in printing it I take pleasure in mak-\\ning the following acknowledgment.\\nBy courtesv of Mr. H. V. Bemis, president of the\\nBemisRichelieu Wine Company of Chicago, we pre-\\nsent the wholesale wine-list of the famous Richelieu\\nwine cellars as stocked in 1890, the wines having\\nbeen selected in Europe by Mr. Bemis, who is an\\nacknowledged connoisseur, and whose opinion on\\nall matters pertaining to choice wines has brought\\nhim the regard and friendship of notable people in\\nboth herriispheres.\\nTHE ART OF DRINKING WINE.\\nTo know how to drink wine belongs only to a cul-\\ntivated taste; to know how to tempt guests to in-\\ndulge in it with pleasure, belongs only to the host\\ngifted with rare tact and artistic discrimination.\\nA painting from the hand of a master must be\\nplaced in a favorable light, and with appropriate sur-\\nroundings to set off its excellence; the most beauti-\\nful woman despises not the art of enhancing her\\ncharms by harmonious auxiliaries or by judicious\\ncontrasts.\\nThere is, in the same manner, an art and a science\\nin drinking celebrated wines.\\nAfter studying the menu, one can decide on a\\nchoice of wines, and on the order in which they are\\nto be served.\\nThe following rules should be observed.\\nWith fish: White wines. With meats: Rich red wines\\nAt the conclusion of the repast: The oldest red wines.\\nAfter the dessert: White, sweet and sparkling wines.\\nIn regard to the gradation of red wines, the rule\\nis to commence with the newest and least celebrated.\\nWe shall see how these rules are followed by a\\ngenerous liver:\\nA few spoonfuls of soup, by their agreeable\\nwarmth, prepare the palate and stomach to fulfill\\ntheir wholesome functions: a drop of golden Madeira\\nor of old Sherry, gives these organsall the necessary\\nactivity.\\nWith the oysters, which are followed by the fish,\\ncome the fine Moselle and Rhine Wines, and the\\nwhite Bordeaux or white Burgundy wines, half dry\\nor sweet, far preferable to Champagne Frappe. When\\nthe fish and oysters are removed, so are these wines.\\nWhen meat is on the table, the proper accompani-\\nment is the red Bordeaux wine, mellow and rich,\\nclad in resplendent purple and with a perfumed\\nbouquet.\\nWith Canvas Back, Mallard and Teal Duck,\\nricher meats\u00e2\u0080\u0094 roast beef, wild boar, roebuck\u00e2\u0080\u0094 is\\nserved excellent, heady, rich red Burgundy.\\nWhen midway in the feast, the guests have ar-\\nrived at that satisfactory stage when the stomach,\\nstill docile, manifests no further desires when the\\ntaste prepared by a judicious gradation of sensa-\\ntions, is susceptible of the most delicate impres-\\nsions, the noble red Bordeaux wines make their tri-\\numphal entry, and the maitre d hotel proudly\\nannounces their illustrious names- Chateau Mar-\\ngaux! Chateau Lafite! Chateau Latour! Chat. Haul\\nBrion Chat. Larose\\nAfter these wines, one can enjoy sweet Sauternes\\nand quaff a few glasses of foaming Champagne.\\nCLARETS.\\nIt should be remembered that quality depends not\\non the name, however high sounding, but upon the\\nvintage.\\nFrom the experts in Bordeaux I (H. V. Bemis)\\nlearn the following facts regarding the different vin-\\ntages since 1848 and 1858, which were perfect.\\n1864. A grand vintage, developing like 48 and 58.\\n1865. A very full bodied wine, but the high growths\\nturned out hard and gradually deteriorated.\\n1866. Light thin wines of little character.\\n1867. A failure.\\n1868. Extremely full-bodied and expensive wines,\\nbut never ripened in bottle.\\n1869. At first considered inferior to 1868, but after-\\nwards developed magnificent qualities.\\n1870. A vintage of immense body and color, very\\ncostly, but has never developed into very\\nchoice wines.\\n1871. Light in color, and therefore neglected; the\\nfew growths kept intact, became Wines of\\nthe greatest delicacy and bouquet.\\n1872. Thin in color and body: mediocre.\\n1873. Rough and hard wines without any maturing\\npower.\\n1874. A very useful vintage; except for the super-\\niority of the 1875 s, would certainly have been\\nheld in high esteem.\\n1875. One of the largest and best vintages on rec-\\nord. Ranks with the 48, 58 and 64 s.\\n1876. A most indifferent vintage, which has deter-\\niorated much by age.\\n1877. A bountiful, clear vintage, only requiring a\\nlittle more sun to make it equal to 1875 s.\\n1878. Fine quality, distinguished by body rather\\nthan their elegance.\\n1879. A very inferior vintage, coarse and rough.\\n1880. A pleasing wine, but thin; some growths suit-\\nable for dessert wines.\\n1881. A very full bodied vintage, but not as fine\\nwine as 1887 s.\\n^00^ Wines of different characteristics, but their\\nr.J merits destroyed by the mildew which was\\n88c I prevalent throughout the Medoc during\\n1886: J those years.\\n1887. A stout and full bodied vintage, suitable for\\nbeverage purposes.\\n1888. A large yield of soft, full flavored wine, with\\na very promising future.\\n1889. A soft, high-class wine,\\n1890. A full-bodied wine, like 1887 s.\\n1891. Light in alcohol, but rather elegant; a fair\\npercentage of good useful wines.\\n1892. Full-bodied, but not considered as good as\\nany year since 1886.\\n1893. The largest yield since 1875; remarkable both\\nfor quality and abundance, and must be\\npronounced magnificent.", "height": "3656", "width": "2364", "jp2-path": "practicalhotelst01tell_0102.jp2"}, "99": {"fulltext": "THE PRACTICAL HOTEL STEWARD.\\n8i\\nWHOLESALE LIST.\\nCHAMPAGNES.\\nBRUT VINTAGE WINES.\\nPer doz.\\nDeutz Gelderman, 1880 $65 00\\nPommery Greno, 1880 Go 00\\nPerrier Jouet, 1880 \u00c2\u00ab5 00\\nBertier A I o., Carte Blanche, 1880 55 00\\nSt. Maroeaux, 1884 88 00\\nBertier Co., Carte Blanche, 1881 88 OO\\nClub Imperial, Brut, IHSl 38 00\\nSec, 1887 32 50\\nBrut, 1880 32 ,50\\nIrroy Co., Ernest. Carte d Or, 80 32 00\\nMoet Chandon, Dry Imperial,\\nCuvee 18. 1889 33 50\\nPerrier Jouet, Keserve Cuvee, 1880 32 00\\nPommery Greno, Extra Sec, 1880 34 00\\nSt. JVlarceaux, Brut, 1889 34 00\\nGoulet. (ieorge Co., Brut, 1889 29 50\\nSt. Marceaux, Very Dry 32 25\\nG. H. Mumm Co., Extra Dry 30 75\\nMoet Chandon, Brut Imperial 33 50\\nWhite Seal 29 25\\nHeidsieck Co., Dry Mouopole 30 00\\nClub Dry 30 00\\nIrroy Co., Grand Extra Dry 30 50\\nDelbeck Co.. Vin Brut 31 50\\nVeuve Clicquot, Yellow Label 32 25\\nRulnart, Pere Fils, Vin Brut 32 00\\nPiper Heidsieck, Sec 29 50\\nBrut 38 50\\nPommery Greno, Sec 32 25\\nRoederer, L., Brut 32 50\\nExtra Dry 32 50\\nGoulet, George Co.. Extra Dry 29 50\\nPerrier Jouet, Special 30 25\\nBrut 30 25\\nDeutz Gelderman. Sec 29 50\\nBORDEAUX WINES.\\nCLARBTS.\\n\u00e2\u0080\u00a2Chat Latour, 1809 46 00\\ntChat. Lafluj 45 00\\n\u00e2\u0080\u00a2Chat. Laflte 1874 35 00\\n*Chat. Uaut Brlon, 1374 33 00\\n\u00e2\u0080\u00a2Chat. Latour, 1876 39 00\\n\u00e2\u0080\u00a2Chat. Mouton Rothschild, 1875 39 On\\n\u00e2\u0080\u00a2Chat. Rauzan 31 50\\n\u00c2\u00a7Chat. Leovllle Lascases 40 00\\n\u00c2\u00a7ChHt. Lafite 45 00\\ntChat Palmer 24 .50\\ntChat. Larose 25 50\\ntChat. de France, 1877 18 75\\ntChat. La Lagune 19 75\\ntMedoc, 1878 8 25\\ntChat Mouton d Armailhacq 11 75\\ntPontet Canet 12 75\\ntChat. Uaut Bailly 24 00\\n*Chat. BeyeheTelle 18 00\\n*I^ontet C\u00c2\u00bbnet 15 00\\n5-t. Julien 12 on\\n\u00c2\u00a7Chat Palmer Margaux 19 00\\njchat Rausau Segla 22 00\\n\u00c2\u00a7(^hat. Leovllle Lascases 23(0\\nPontet Cauet 1881 13 00\\n\u00e2\u0080\u00a2Mouton liothschild 21 50\\n*Chat. .Margaux 24 50\\n\u00c2\u00a7P0Dtet Cunet 12 00\\njchat. Larose 1( 00\\nK hat. Mouton d Armo 14 00\\n\u00c2\u00a7Cliat Moutoii Rothschild 21 00\\ntChat. Montrose 18 00\\n\u00c2\u00a7Si Estephe, 1884 9 50\\nt( h It. Wohlgemuth 1887 12 .50\\n*.Modoc V 50\\n\u00e2\u0080\u00a2St Kstephe 8 00\\n\u00e2\u0080\u00a2St ,iulien 8 60\\n*Ch:it Smith Haul Laflte 12 75\\n*rtauzau Segla 19 50\\n\u00c2\u00a7St. Julien\\n\u00c2\u00a7Chat. Larose\\nIIGrand Vin de Larose\\n5Jt Julien 1888\\n\u00c2\u00a7Chat. Margaux\\niChat. Loubens\\n\u00c2\u00a7Medoc 1889\\nIIGrund Vin de Larose\\nSAUTERNBS.\\ntChat. Sigalas Rabaud 1874\\n\u00c2\u00a7Cliat. Kieussec\\nt hat. Yquem\\n%Vin de Graves\\nBarsac\\ntSiiuternes\\ntGraves 1878\\n\u00c2\u00a7Uaut Sauternes\\ntUaut Barsac\\ntChat. Sigalas Kabaud\\n\u00c2\u00a7Chat. Yquem\\ntBarsHC 1881\\n5 Uaut Sauternes\\ntCtiat. Sigalas Rabaud\\n\u00c2\u00a7Sauternes 1884\\n\u00c2\u00a7Haut .Sauternes\\n*tiraves\\n*Barsac\\n*Haut Barsac\\n*Sauteriies\\ntChat. Sitralas Rabaud\\n5Chat. Latour Blanche\\n\u00c2\u00a7Chat. Yquem\\n\u00c2\u00a7Sauternes, 1886\\n5Haut Sauternes, 1887\\nBURGUNDIES.\\nRED.\\niRomanee 1870\\njMuslgny Vougeot\\ntChambertin\\niClos Vougeot\\ntCorton 1874\\ntKomanee\\nJMusigny Vougeot\\ntChambertin\\nicios de Vougeot\\ntVolnay 1878\\ntNuits\\niCorton\\ntChambertin, 1881\\ntMacon 1885\\ntMacon Vieux\\ntBeaujolais\\ntPommard\\ntRomanee\\ntBeaune\\ntCorton\\ntChambertin\\nWHITE.\\nttMeursault 1846\\nt+Montrachet 1858\\nttMeursault\\ni .Montrachet, la Gulche\\nEtampe\\nItMontrachet 1864\\nttMontrachet 1870\\nMontrachet. Guichard,\\nPotheret Fils\\nIMonlrachet\\nt.Vleursault 1878\\ntMontrachet\\nti- liablls Moutonne\\nti hablls 1881\\ntChablis Moutonne 1885\\ntMeursauit\\ntMontrachet\\n9 00\\n21 00\\n18 00\\n8 25\\n26 00\\n12 00\\n7 00\\n13 00\\n32 00\\n31 50\\n30 50\\n14 00\\n13 50\\n12 00\\n9 25\\n13 50\\n11 60\\n25 50\\n24 50\\n10 50\\n12 25\\n27 50\\n9 50\\n12 00\\n8 50\\n9 00\\n9 75\\n9 50\\n23 50\\n22 50\\n28 50\\n8 50\\n9 50\\n40 00\\n40 00\\n4a 00\\n48 00\\n26 00\\n30 00\\n32 00\\n30 00\\n32 50\\n16 50\\n18 00\\n22 00\\n22 00\\n10 25\\n10 75\\n10 50\\n13 25\\n24 00\\n12 25\\n20 00\\n21 50\\n54 00\\n00 00\\n54 00\\n96 00\\n54 00\\n54 00\\n64 00\\n54 (0\\n24 50\\n28 50\\n18 50\\n13 50\\n15 60\\n20 00\\n24 50\\nGrand Vin Rouge 27 00\\nVieux Ceps 27 00\\nRon anee 28 00\\nCios- Vougeot 32 00\\nRHINE AND MOSELLE WINES\\nRHINE WINES.\\nHochheimer Dom-Dechaney, 1865\\nRauenthaler Berg\\nBest Johannisberger Cabinet, 1868\\nSielnberger Cabinet\\nSchloss .lohannlsberger Cabi-\\nnet, Blue ^eal\\nRauenthaler Beru\\nSchloss Johantiisb g r Cabinet\\nSchloss .iDhanuisbgr Cabinet 1874\\nRudesheimer i880\\nMarcobrunner\\nGeisenheimer Rothenberg\\nHochheimer 1884\\nIlattenhelraer\\nRudesheimer\\nMarciiliruniier\\nHochheimer Dom-Dechaney\\nRauenthaler Wleshell Auslese\\n(ieisenhelmer 1876\\nNierstelner Glock 1885\\nBodenheimer 1886\\nHochheimer J\\nHallgartener\\nLiebfraumilch\\nRauenthaler Berg\\nMarcobruntier\\nSparkling Johannisb ger, Brut\\nMOSELLE.\\nGraacher 1886\\nBrauneberger\\nSparkl g Scharzhofberger,Brut\\nJo^ephshofer. Auslese 1874\\nPiesporter 1884\\nScharzhofberger\\nGraacher Himmelrelch\\nMADEIRA WINE.\\nMalvasla\\nOld Bual\\nSerclal. Dry\\nImperial Reserve\\nOld Madeira\\nSHERRY WINE.\\n\u00e2\u0080\u00a2*Topaz\\nOloro.so\\n\u00e2\u0080\u00a2\u00e2\u0099\u00a6Amontillado\\n\u00c2\u00bb*P. M. T. L. A.\\nImperial Oloroso, 1860\\nPemartin, Old Golden\\nPemartln, Leviathan, 1836\\nQueen s Sherry\\nPemartln (Red Label)\\nPORT WINE.\\n65 00\\n55 00\\n84 00\\n125 00\\n160 00\\n72 00\\n115 00\\n28 50\\n12 00\\n16 00\\n24 50\\n10 50\\n12 26\\n12 50\\nlu 00\\n20 50\\n22 60\\n12 50\\n18 50\\n8 50\\n9 75\\n10 50\\n12 25\\n13 50\\n15 00\\n31 50\\n8 50\\n10 00\\n29 50\\n18 OO\\n10 00\\n11 00\\n14 50\\n18 00\\n24 00\\n30 00\\n3- 00\\n120 00\\n15 00\\n18 00\\n21 00\\n16 00\\n22 00\\n36 00\\n120 00\\n36 00\\n30 00\\n\u00c2\u00a75London Dock\\n5501d Vintage\\n\u00c2\u00a7\u00c2\u00a7Duke\\n\u00c2\u00a7\u00c2\u00a7Fine Old White\\n55Choice Old Vintage,\\nt+Superior Old White\\nt+Superior Old Red\\n16 00\\n18 00\\n24 00\\n26 00\\n36 00\\n37 50\\n37 50\\nSPARKLING BURGUNDIES.\\nMousseux\\nVolnay\\nOeil-de Perdrix\\n25 00\\n26 00\\nCommendador. many y rs in bottles 21 00\\nA de Luze Fils.\\nt Evariste Dupont Co.\\n5 Boshamer. Leon Co.\\nil Versein Minville.\\nT Bonon Gustier.\\ni F. Chauvenet.\\nit Bouchard Pere et Fils.\\nIFH Cafe Riche. Paris.\\n\u00c2\u00a75 Sllva Cosens\\n+t Sauderaan s.\\nGonzalez Byass Co.\\nThe reader will see from the foregoing that the\\ngrading of wine by vineyards from which they are\\nderived does not altogether fix their value, but the\\nyear in which they were produced is the most im-\\nportant factor, as no two successive years yield\\nwine of exactly like character, which will be noticed\\nby a careful perusal of the list of vintage clarets.\\nAs a further illustration of this fact I will quote a\\nfew prices as found in a recent issue of Bonfort s\\nWine and Spirit Circular, -which I believe is looked\\nupon as an authority all over the country. There is\\nin the list of one Bordeaux firm a Pontet Canet (no\\nage given) at |io per doz. quarts; further on Ponlet\\nCanet, 1887, $12.75 per doz. quarts. There is also in\\nthe same list a Chat. Lafite grand vin 1888 at $20,25,\\nand Chat. Lafite grand vin 1874 at S39 per doz., and\\nthe same wine of 1870 at $39 per doz By looking\\nover the vintage list one can readily see why the\\nwine of 1870 does not command a higher price,\\nthough four years longer in the cellar, than that of\\n1874.\\nAgain I find listed by a fir-ri in Wiesbaden, a Mar-\\ncobrunner at $16 50 per doz. (no vintage given) the\\nsame wine of 1886 at J23.30 and the same of 1862 at\\n\u00c2\u00a765: this demonstrates that the value of wine is reg-\\nulated by not only considering the vineyard where\\nit is grown but also the year of its productiori. Wine\\nconnoiseurs always call for vintage wines because\\nthey are usually postpd on the quality of wines pro-\\nduced in certain years.", "height": "3656", "width": "2408", "jp2-path": "practicalhotelst01tell_0103.jp2"}, "100": {"fulltext": "82 THE PRACTICAL HOTEL STEWARD.\\nWinPS of AmPT iPa. duclng a large purple blackberry with a musty or\\nfoxy flavor, are derived the Catawba, Concord, Isa-\\nbella. Horsford, Clinton and many others. There is\\na belief that an Asiatic hybrid between the yitis\\nRegarding the raising and making of wine in this\\ncountry, it has been found, after many efforts, that\\nEuropean vines will not thrive east of the Rocky\\nMountains consequently all grapes for wine making\\nare native varieties found growing wild in various\\nsections of the country, which have been improved\\nby cultivation and hybridizing with foreign species.\\nIt is said that wine was made in this country by\\nSpanish settlers in Florida as early as 1565 from a\\nnative grape found in that section. But the first\\nattempt to establish a vineyard was in the Colony of\\nVirginia, about the year 1620, with vines and skilled\\ngrowers from Europe. For a while it seemed as if\\ntheir labors would be rewarded with success Sub-\\nLabrusca and the Vitis Rotundifolia was the original\\nof Viiis Vinifera.\\nVitis Bicolor, the blue or winter grape found from\\nNew York to Wisconsin and southward; it has a\\nsky blue color and is smaller than the Labrusca.\\nVitis Aestivalis, summer grape also chicken\\ngrape found growing in Virginia and south to\\nTexas; small pale blue berries. From it was de-\\nrived the Delaware, the Cynthiana and Norton s Vir-\\nginia: the latter two are the most promising wine\\ngrapes east of the Rocky Mountains.\\nVitis Riparia or river grape found all through\\nsequent failure of the undertaking caused the pro-\\nthe north from Canada to Colorado. The vines\\nmoters to accuse the growers of ruining the vines;\\nbut in later trials it was made evident that European\\nvines can not be cultivated, except on the Pacific\\nslope. The prevalence of the phylloxera east of the\\nRockies caused every attempt to fail.\\nfrom this species are known to be proof against the\\nravages of the phyolloxera. In view of this, large\\nquantities have been shipped to France for stock on\\nwhich to graft the finer wine producing varieties of\\nthe Vitis Vinifera.\\nWm. Penn made manv attempts in Pennsylvania; t-u^ m^^*i, A*io\u00e2\u0080\u009et-\u00e2\u0080\u009e^ r- a- j-ri- 1\\nThe North Atlantic species I itis Cordifolta, known\\nSwiss colonists tried in Kentucky and Indiana; the commonl as the frost, -chicken or possum-\\nFrench in Tennessee, Ohio and Alabama. After g^^p^ New York to Iowa, south to Gulf\\nfailure in all of these very little was attempted until ^j Mexico; produces small blackish fruit,\\nabout 1826, when attention was called to the Cat- Vitis Rotundifolia or Muscadine of the South,\\nawba vine in Virginia, which was derived from the known also as the Bullace grape, the source of\\nNorthern Fox grape Vitis Labrusca) one of the num- ^j^e Scuppernong,is the largest fruited species in this\\nerous species of vines growing wild, the most im- country. It is found growing from Virginia to Texas\\nportant of which is the Vitis Vinifera and grows in ^^j j^om Japan to the Himalayas,\\nthe old world from 55 degrees North to 40 degrees other distinct species in this country are found\\nSouth latitude, and from which are derived the t^ be local, such as the Vitis Californica, known as\\nEuropean varieties: in realitj said to be a native of the Vaumee of the Indians, has large clusters;\\nTurkey, Tartary, Greece, Persia and as far East as purple, rather pleasant fruit,\\nthe Himalayas. There are instances in which the yuis Caudicaus is the Mustang grape of Texas\\nvine has attained trunks nearly three feet in thick- yms Arizonica, the canon grape of Arizona,\\nness in warm climate. In this country the condi F//w Car?*a^\u00c2\u00ab, the grape found in West Indies and\\ntions are not so favorable except in California. Eastern Mexico; also known as water withe.\\nWhile many varieties are obtained from the pro- ynis Blaucon of the Sierra Madres in Mexico and\\npagation from seeds, the original varieties can only Central America, and many others which it will\\nbe perpetuated by grafting, cuttings, layers, or in- hardly be of interest to mention.\\noculation. Experiments have been made with all the forego-\\nWild species are most abundant in this country, ing species by hybridizing, with a view of thereby\\nthe greatest numt)er being in Texas; but the Atlan- obtaining vines suitable for wine making and for\\ntic States are said to have more useful ones than table grapes, with good results in many Instances.\\nany other part of the world, four of the eight varie- Especially in the past fifteen years has great progress\\nties found in that section having given rise to valu- been made in discovering grapes which prove de-\\nable vines. sirable for both purposes. I will mention some of\\nFrom the Vitis Labrusca, above referred to, which the most productive varieties suitable for wine mak-\\nwas found growing along the New England coast jno- and for table use.\\nfrom Maine through the Atlantic states to Tennes- From THE LABRUSCA, we have:\\nsee, and from Japan to the Himalayas in Asia, pro- THE CATAWBA: an abundant and reliable", "height": "3656", "width": "2364", "jp2-path": "practicalhotelst01tell_0104.jp2"}, "101": {"fulltext": "THE PRACTICAL HOTEL STEWARD. 83\\nbearer; fruit of medium size, round and of a dark black fruit, ripens quite late and is therefore de-\\npurple color; both good for wine making and a pop- sirable for market. It ships well,\\nuiar table grape; keeps well. When well packed WILLIE: large showy fruit, black, with thick\\nthey will keep until the latter part of January. skin; an excellent grape for wine making.\\nTHE CONCORD: large well packed bunches of From VITIS AESTIVALIS:\\nbluish black fruit, very extensively used for the The NORTON S VIRGINIA: large bunches of\\ntable they are today our most delicious grape for compact fruit; small blueish black berries which\\neating. are very sweet and pleasant; ripen quite late but\\nTheCOLRAIN. very sweet and light green with adhere well to the stem yield abundantly,\\ndelicate bloom when ripe; has but one seed; not CYNTHIANA: like Norton s Virginia both in\\nmuch known as a table grape but considered a good appearance and productiveness, but ripen a little\\nwine maker. earlier.\\nThe DIAMOND, a large white grape about the DELAWARE: small compact bunches of reddish\\nsize of the Concord very juicy and free from foxi purple fruit; berries rather small but are a most\\nness. delicious table grape; they keep and ship well.\\nThe EATON like the Concord but less sweet and OZARK: large compact bunches \\\\vith good sized\\nnot so foxy. black berries of rich taste; considered an excellent\\nEARLY VICTOR: large white and juicy, fine wine and table grape; ripens quite late and keeps\\neating grape and ripens quite early. well.\\nThe GREEN MOUNTAIN: found in the Green From ROTUNDIFOLIA:\\nMountains of Vermont. Said to more nearly re- The SCUPPERNONG; this vine cannot be sue\\nsemble the Vinifera species than any other native cessfully grown north of 35 degrees parallel of lati\\nvariety. It bears medium sized fruit, well filled tude. I am told that it is most productive when\\nbunches, greenish white when ripe; is very early, trained as for an arbor, and indeed it is the only\\nrather sweet and tender and free from foxiness. vvay that I have seen it grow, each vine covering\\nThe HAYES: Medium sized, full bunches, green- some fifty square yards over wooden frame work,\\nish white when ripe, of fine flavor; good for the It has numerous small branches, seldom having more\\nt^ble. than five large greenish white berries to a bunch.\\nHORSFORD. like the Concord, but ripens a little When ripe they spread large sheets of cloth or can-\\nearlier, yjs, while with long poles the vines are lightly beaten\\nThe JUMBO, a large blueish black variety, bear- from above, which causes the ripe berries to drop\\ning heavy bunches, being earlier than the Concord; into the sheets; afterwards the berries are run\\npleasant eating and is therefore very popular in the through a kind of fan\u00e2\u0080\u0094 a machine which blows away\\nNew York market. all leaves and dead wood found plentifully mixed\\nThe KEYSTONE; large bunches and compact with the berries by the peculiar process of gather-\\nberries about the size and color of Concord, but ing, and which must be removed before pressing,\\nskin more tough and keeps much better. It is said While these grapes are of a real pleasant taste and\\nin cool temperature it will keep until latter part of make good wine they cannot be used for the table\\nFebruary. because of the small bunches.\\nThe MILLS, a very large compact bunch, round Other hybrid vines which are well known in some\\nlarge black berry with blueish bloom; fruit firm and localities are:\\njuicy, adheres well to the stem, ripens later than MOORE S EARLY: like the Concord, but several\\nConcord and keeps well. weeks earlier.\\nNIAGARA: good sized compact bunches, fruit LADY GRAPE: white, a little larger than the\\nmedium sized, white, rather sweet, pleasant flavor; Concord and ripens about ten days earlier. It has\\ngood for the table but does not keep well. a rich sweet taste; is a good table grape.\\nThe OSWEGO: large black tender fruit: keeps POCKLINGTON: a very large white grape; it is\\nand looks better than the Concord. hardy, a fairly good table fruit and ships well.\\nThe ULSTER PROLIFIC: medium sized bunches EMPIRE STATE: very much favored in the East,\\nwith fruit somewhat smaller than Concord; very It has large handsome bunch, berries of medium size,\\nsweet; good table grape and keeps well. white, with a rich sweet taste: ships well.\\nThe VFRGLNNES: medium sized bunch, large There are a great many other varieties, some of", "height": "3656", "width": "2408", "jp2-path": "practicalhotelst01tell_0105.jp2"}, "102": {"fulltext": "84 THE PRACTICAL HOTEL STEWARD.\\nthem old and well known to mention them all would ber of others have their vineyards, about ten thous-\\nrequire too much space and be of but little interest, and acres are devoted to the raising of grapes. The\\nvarieties grown are Concord, Catawba, Delaware,\\nThe method of wine making in this country is ex- Isabella, Niagara, Norton s, Moore s Diamond, Ionia,\\nactly as in France and Germany for dry, still and Diana and a number of others. The Concord and\\nsparkling wines and the Spanish system is adopted Catawba form the bulk of the market or table grapes,\\nin making such wines as resemble sherry and A large per cent, of the finer varieties form the\\nport, and for liqueur wines. basis for the champagne couvee. Two hundred\\nIn many instances the name under which a native thousand gallons, or about one million bottles, are\\nwine is placed on the market is the same as the vines annually made into sparkling wine the balance of\\nfromiwhich the same has been produced, as Catawba, the grapes are made into still wines which are\\nNorton s Virginia, Concord, Scuppernong, etc.; but Catawba, white, dry\\nmore often they are sold under a foreign label of Catawba, rose tint, sweet\\nsome wine to which it may bear a slight resemblance Concord, red, sweet like port\\nas St. Julienne, Medoc, Pontet Canet, Burgundy, Sherry, white, dry and sweet\\nDerkheimer, Port, Sherry, etc. CHAUTAUQUA grape belt is a strip of land\\nIt does seem that if any wine made in this country ^^e extreme Northwestern part of the state, near\\nisof a quality which merits it being sold as similar Lake Erie; in this section grapes, mostly Concord,\\nto some foreign growth, it is surely worthy of having are raised for the market; and it is said that the\\na name of its own, original with the surroundings Concord obtains a richer flavor in the Chautauqua\\nwhere it is produced. grape belt than anywhere else in the country. The\\nannual production amounts to from 40,000 to 50,000\\nStates where wine is extensively made are: New ^^^y having shipped as many as 3, 500 car loads\\nYork, Ohio, Indiana, Michigan, Illinois, Virginia, e season.\\nNorth and South Carolina, Tennessee, Arkansas Grapes are extensively raised in the HUDSON\\nand Missouri. Of these New York State has prob- RIVER VALLEY, consisting of such varieties as\\nably made the greatest progress within the past Concord, Catawba, Empire State, Red Ulster, Elvira,\\ntwenty years. Mr. Bauder of the Pleasant Valley Niagara, Delaware and others, nearly all of which\\nWine Company of Rheims Station, New York, says: are shipped to market.\\nThe advance in American wines during the last The next state of importance is OHIO, along the\\ntwenty years has been marvelous. A number of new coast of Lake Erie, including several islands. Var-\\nvarieties of grapes have been developed and old ieties finding most favor are the Lady Grape, Martha,\\nvarieties discarded. The great complaint against Worden (which is like the Concord), the Catawba,\\nAmerican wines, on account of what they call foxi- Moore s Early, Lady Washington, Pocklington, Del-\\nness, has largely disappeared, from the fact that, aware. Concord and others.\\nas we have improved the vine and the soil becoming White and red dry wine and sparkling wine are\\nolder, much of the roughness is eliminated and I extensively made. A large per cent, of Catawba\\nventure the assertion that when our vineyards have grown are made into sparkling wine in Sandusky,\\nbecome as old in cultivation as those in France our Cincinnati and St, Louis, Mo. The dry Catawba,\\ngrapes will be equally as good and perhaps some of ^ade in NORTHERN OHIO and adjacent islands\\nthem better. Lake Erie, is ike best tvhite wine produced in this\\n=f, country, comparing very favorably with the better\\nContinuing Mr. Bauder says: Our sparkling classof Rhine wines. The black grapes are extensive-\\nwines are in all essential things a well made Ameri- ly made into clarets and sweet wines, the latter sold\\ncan champagne; and I venture the assertion that, as native port.\\nhad we started to make champagne two hundred MISSOURI: The principal sections of this state\\nyears ago our wine would enjoy the preference which where vineyards are planted for wine making are\\nthat of France does today. Herman, Augusta, Blufton, Booneville, on the banks\\nProduction and sales have increased fivefold in of the Missouri River, and of late years grapes are\\nthe past twenty years and we find American wines beginning to be extensively grown in the south and\\ngrowing more in demand every year. southwestern parts of the state.\\nIn CENTRAL NEW YORK, where the Pleasant Until about twenty years ago Concord and Cataw\\nValley Wine Co., The Urbana Wine Co., and a num- ba were among favored vines and were largely", "height": "3656", "width": "2364", "jp2-path": "practicalhotelst01tell_0106.jp2"}, "103": {"fulltext": "THE PRACTICAL\\nplanted in many vineyards, but it was found that\\nthey weie not suited to that locality, and while they\\nare still represented more resistant vines have in\\nmost places taken their places. Norton s Virginia,\\nCynthiana, Delaware, Herbemont, (of large compact\\nbunches having small deep purple berries with a\\ndelicious sweet taste), and a large number of hybrids\\nderived from Texas and native Missouri vines com-\\npose the main stock.\\nMost of the grapes are used for wine making, of\\nwhich a great deal is made, and some cf which is of\\nexcellent quality, especially that made from the\\nNorton and Cynthiana, resembling in every respect\\na first rate Red Burgundy, a sample of the latter\\nhaving been exhibited at the World s Fair, Chicago,\\nunder the name of Black Rose and received first prize\\namong American red wines.\\nWines of Missouri production are:\\nRed Concord (claret) dry\\nWhite\\nCatawba\\nRose sweet\\nWhite Herbemont. dry like Mauzanilla\\nDelaware, dry like Rhine wine\\nRed Norton s {Black Rose)\\nCynthiana f dry like Burgundy.\\nAlso wines resembling port and sherry.\\nSparkling wines are made in Herman and in St.\\nLouis, the latter, from the Catawba grown in Ohio,\\nknown as Cook s Imperial.\\nIn NORTH CAROLINA, VIRGINIA, TENNES-\\nSEE and ARKANSAS a very pleasant white wine\\nis made from the Scuppernong, which has some re-\\nsemblance to dry Catawba. In MISSISSIPPI, TEX-\\nAS, KANSAS, MICHIGAN, INDIANA and ILLI-\\nNOIS some grapes are raised for the market. NEW\\nMEXICO also raises grapes for the market. In this\\nterritory as well as in parts of Arizona, European\\nvines are successfully grown.\\nCALIFORNIA: In this state we find that the\\nEuropean vine is grown successfully and but few\\nAmerican vines are planted.\\nOver two hundred ears ago the vine was planted\\nby Spanish monks in the section where now ars Los\\nAngeles and San Diego. The varieties brought over\\nby them are still cultivated in old Mission Valley\\nand country surrounding San Diego, where they are\\nknown as Mission grapes. Of late years, however,\\nthe phylloxera has been very destructive, and so\\nfar the only remedy has been to graft the European\\nvarieties on native or resistant stocks.\\nThe vines most favored for wine making are:\\nHOTEL STEWARD. 85\\nFor RED WINE:\\nCabernet Sauvignon or Cabernet, small black\\nberries and bunches, juicy and sweet; the wine from\\nit being very robust is often used for blending and\\nirrsproving milder varieties.\\nCabernet Franc very much resembling the Sau-\\nvignon, but inferior.\\nBeclan small clusters but compact berry small_\\nblack, thick skinned, makes a very choice red wine.\\nValdepenas, Spanish, makes a fine full-bodied\\nclaret of a high character.\\nPetit Syrah, large clusters, berries of medium\\nsize, makes a choice red wine.\\nThey have also The Gamay, The Pinot Noir,\\nand many others, including The Zinfandel. The\\nlatter is by far the most productive and is therefore\\nplanted to a very great extent in most of the vine-\\nyards. When properly handled it will make one of\\nthe most desirable red wines grown in this country.\\nFor WHITE WINE.\\nThe Melon Blanc, the same from which white\\nBurgundy is made in France.\\nCadillac. small white berry of medium bunches,\\nvery sweet; its high flavor makes it valuable for\\nblending.\\nSemillion, the same as from which Haut Sau-\\nterne and Chat Yquem are made of in France.\\nSauvignon Blanc, similar to the above.\\nRiesling, same as fro Ti which fine Rhine wines\\nare made.\\nSavignon Verte, Orleans Riesling. Verte\\nLongue, Folle Blanche, and many others, includ-\\ning some of the most successfully grown grapes from\\nall parts of the wine growing sections of Europe.\\nFor SHERRY:\\nThe Palomina from Spain is most popular; it is\\nvery prolific, makes a fine dry wine of good flavor.\\nFormit, same as from which fine Hungarian\\nwhite wines are made.\\nSultana, a delicate white seedless grape from\\nwhich also the seedless raisins are produced.\\nOther white varieties, some of which are used in\\nmaking sweet wines, are the Clairette Blanche,\\nMuscat de Frontignan, White Elben, also some\\nvarieties of American origin.\\nThe foregoing is only a partial list of wine produc-\\ning vines. I mentioned the varieties planted for\\nthat purpose only. While these would also be the\\nbest for the market they will not stand shipping.\\nFor this purpose different kinds are grown which\\nare firmer and can be sent to most any part of the\\nworld. I have no doubt but that nearly every hotel\\nman in the country knows some if not all of these", "height": "3656", "width": "2408", "jp2-path": "practicalhotelst01tell_0107.jp2"}, "104": {"fulltext": "86 THE PRACTICAL HOTEL STEWARD.\\nvarieties, as at certain times of the year one can The following are some of th.e favored products:\\nfind them for sale by the fruit dealers. White Aliso, dry like Sauterne\\nThe most favored of these is the Tokay, it has Gutedel, dry like Rhine wine\\nvery large bunches of pale red color, large oblong Riesling,\\nberries, quite firm, and is altogether of an attractive Pineau Blanc, dry like Burgundy\\nappearance. Gris\\nBlack Cornuchon, has large bunches, the berries Cresta Blanca Sauterne\\nlarge, oblong, blueish black with lighter spots, ripens Red Pineau Noir Burgundy\\nquite late. Zinfandel Bordeaux\\nEmperor, has long loose bunches, large oblong Mataro\\nberries of purple black color, ripens very late. Barbera Asti\\nWhite Cornichon, large loose clusters with ob- Claret Bordeaux\\nlong yellow berries, ripens late. and white, rose colored and red sweet wines as\\nMalaga, large bunches, berries long, oval, yel- before mentioned.\\nlow, ripens early. In most instances the wine is given the name of\\nBlack Ferbara, medium sized cluster, berry the vine from which it is derived, but a great deal\\nround, black with a blue bloom. is also sold under foreign labels, or as the type of\\nThe Sultana, described above, The Black the same like\\nDamascus, The Black Morocco, and Muscat, Medoc Type\\nthe latter a good shipping grape is also used in mak- St. Julian Type\\ning Sweet Muscat and Angelica wine, and is one of St. Estephe Type\\nthe best raisin grapes; it has long loose clusters Typo Chianti, etc.\\nand large yellow berries, is very sweet and has a Before the formation of the California wine asso-\\nprominent flavor. ciation wines of that state were sold at prices which\\nThe principal wine producing districts of this were ruinous to the growers, but now this is regu-\\nstateare: lated by concerted action of the association. How-\\nIn the southern part, Los Angeles, San Bernardino ever, the prices of good native wines are still low\\nand San Diego, where large quantities of sweet or enough that every family could afford to have a glass\\nliqueur wines are made, which appear in the market of ihis health giving beverage with their dinner,\\nas Angelica, Muscatel, Tokay, Sherry, Port, Madeira Most American wines are fully matured when two\\netc. The dry wines made in this district are too years old and very few of them will improve any\\nheavy and contain too much alcohol. The sweet more after being four to five years old.\\nwines are of a superior quality and in some respects\\nresemble the original wine after which they are MEXICO: Some three hundred years ago the\\nnamed. vine was brought from Europe into Mexico and there\\nFurther North in the Napa and Sonoma valleys grown successfully; but the industry received no\\nare the largest vineyards in the state, the climate attention, and very little wine was made. Of late\\nbeing more moist and cooler. Dry wine, both- red years, however, grape growing has received some\\nand white are made. St. Helena, Santa Rosa, encouragement under patronage of the government.\\nCloverdale and Heraldsburg are the shipping\\ncenters. SOUTH AMERICA: In Argentina a great deal\\nThe system of wine making in California, while of wine is made from European vines and is said to\\nconducted on a large scale, is the same as the most tie of very good quality; also Chili, Peru, Uruguay\\napproved methods in France, and the quality in most and Brazil in the Southern part some wine is made\\ninstances is of a high standard, surely much better from European vines which grow in the temper-\\nthan the cheaper imported varieties from Europe. ate sections of South America successfully.", "height": "3656", "width": "2364", "jp2-path": "practicalhotelst01tell_0108.jp2"}, "105": {"fulltext": "THE PRACTICAL HO lEL STEWARD. 87\\nALCOHOL. LITTLE CHAMPAGNE, second class.\\nAlcohol is a product derived from fruits, grain ^ES BORDERIES OU PREMIERE BOIS, for\\nand vegetables which contain glucose. The sugar class.\\nis converted into alcohol by fermentation and then LES DEUXIEMES OU BOUS BOIS, fourth\\nextracted by distillation. class, and\\nAll fruits in a ripe state are crushed, and when TROISIEME BON BOIS, fifth class,\\nplaced in a mild temperature will ferment without The town of Cognac is tli^^ most central shipping\\nthe assistance of any foreign substance. After the point, where also the prices are regulated once a\\nfermentation is completed, all sugar contained in month.\\nsuch fruit has changed to alcohol and is ready for When brandy is first made it is almost without\\nthe still. The product obtained by passing through color and is qi te disagreeable to taste; but with\\nthe still once is BRANDY, but by redistilling the age it becomes darker, also assuming a sweetish and\\nsame over again several times PURP ALCOHOL more pleasant taste.\\nwill result. When grain or vegetables, such as rye. The strength of brandy is from 106 to 130 degrees\\ncorn, barley, potatoes, beets, etc., are to be used, proof, or from 53 to 65 per cent, absolute,\\nthe same must be first macerated and fermentation Almost 3very large vineyard in this country, as\\ninduced by the addition of yeast. well as in Europe, has a distillery connected with it\\nAlcohol forms the active or intoxicating part in for the purpose of converting to brandy such wines\\nall fermented beverages. When pure it should reg- as will not answer for the market; also to distill the\\nister 200 degrees, but it is very difficult to produce lees taken from the wine after racking,\\nit perfectly anhydrous or absolute. Most alcohol\\nwe buy will register about 190 degrees or 95 per OT^ER FRUIT BRANDIES.\\ncent. pure. Other fruit brandies are:\\nUntil the eleventh century, alcohol was not known KIRSCHWASSER, made from cherries, both wild\\nin Europe. It is said that the Arabs were the first and cultivated.\\nwho knew the art of extracting it; and it was not PLUM BRANDY. (Zwetschkenwasser), from\\nuntil the early part of the eighteenth century that a prunes; made principally in Germany, Hungaria\\nFiencli professor first found the way of making and Roumania.\\nalcohol. It was not long afterward that it became CIDER BRANDY (apple brandy) and\\nthe base of medicines and of liquors for the table. PEAR BRANDY, made principally in Normandy\\nSince then the popularity of the same has increased RUM and\\nwith the pace of civilization. It is useful in many TAFIA is made from sugar cane in the West\\nways, and while its use is often abused, yet such Indies.\\ncases are insignificant compared with the many ARRACK is from sugar cane in the East Indies,\\nways in which it has proven beneficial. MARASCHINO, from cherries. Made in Zara.\\nGOLDWASSER, from grains, in Dantzig.\\nBRANDY (Cognac). whiskey is from rye, corn, oats and barley\\nBrandy (Cognac) is a distillation from wine. By Made in Scotland. Ireland. United States and Can-\\nfar the larger portion is being made in France, ada.\\nwhere, in the province of Charente, vast vineyards RAKIA, from grapes perfumed. Made in Hun-\\nare cultivated, the product of which is converted garia.\\ninto cognac. The valuation placed on wine in this SCHIEDAM SCHNAPPS, (Gin), made from grains\\ndistrict is according to the quantity of brandy that flavored with juniper berries. Made in Holland.\\ncan be made out of it; in good years, for instance, BRANDY, from beets; made in Northern Europe\\nabout five bottles of wine will make one of brandy; BRANDY is also made from lees of potatoes in\\nin bad years it will take double the quantity. Dis- Northern Europe.\\ntilling is begun immediately after fermentation is AZAKA, ARZA, ARKA, made from mare s milk,\\ncomplete, and by the beginning of March the brandy f Tartary.\\nis all made. A BR.ANDY is made from the juice of the agave\\nBrandy or eau-de-vie, as it is commonly called in i Mexico and South America.\\nFrance, is divided into five classes, namely PEACH BRANDY, made from ripe peaches in\\nFINE CHAMPAGNE is the best. the United States.", "height": "3656", "width": "2408", "jp2-path": "practicalhotelst01tell_0109.jp2"}, "106": {"fulltext": "3E THE PRACTICAL HOTEL STEWARD.\\nadding cardamom seeds and socctrine aloes.\\nLIQUEURS. WHITE CHARTREUSE is made from cinnamon,\\nLiqueurs and cordials are made b) taking various mace, cloves, nutmegs, tonka bean, lemon-balm-\\naromatic herbs of which they may be composed, re- hyssop, gcnepi, angelica roots and seeds, cardamom,\\nduce the same to fine particles, and are then macer- and sweet flag.\\nated with sugar, alcohol and water for several days BENEDICTINE is from cloves, nutmegs, cinna-\\nuntii thoroughly digested, then distilled and recti- mon, lemon-balm, peppermint, angelica roots, sweet,\\nfied. The product is then treated with syrup and flag, and genepi.\\nproof spirits, also the proper coloring. The usual TRAPPIS TINE is from absinth, angelica, mint,\\nstrength of cordials is about 120 degrees proof, or cordamom, lemon, myrrh, sweet flag, cinnamon,\\n60 per cent, pure alcohol. cloves and mace.\\nABSINTHE is made from dried absinthe (worm- EAU DE VIE DANTZIG is from cumin seed, car-\\nwood), dried hyssop, balm mint, green anise, Chi- away seed, celery seed, green anise, cloves and\\nnese anise, fennel and coriander seeds. This cordial cinnamon.\\nis made in several localities in France and Switzer- KUMMEL is from cumin seeds, coriander and\\nland, and in each place it is made differently. In orange peel.\\nSwitzerland is where it was first produced. CREME DE MEN THE is from peppermint-balm,\\nCREAM OF ANGELICA is made from angelica sage, cinnamon, ginger, and orris root,\\nroots, angelica seeds, fennel, and coriander. MARASCHINO is from ripe, wild cherries, rasp-\\nANISETTE is made from green anise, star anise, berries and cherry leaves,\\ncoriander, fennel, and hyson tea. CURACAO is from skins of oranges, cinnamon\\nCREME DE MOK.A is made from coffee and bitter and mace,\\nalmonds. VERMOUTH is made from absinth, gentian, an-\\nPARFAIT AMOUR, grated skins of cediats, gelica root, holy thistle, calamus, nutmegs, sliced\\ngrated skins of lemons and cloves. fresh oranges, cinnamon, germander, elecampane,\\nCHARTREUSE GFiEEN is made from cinnamon, and sweet wine of Picopaul.\\nmace, lemon balm, dried hyssop flower tops, pepper- There are several varieties of VERMOUTH, each\\nmint, thyme, costmary, arnica flowers, genepi, and of which contain some different ingredients. The\\nangelica roots. above are contained in the vermouth of Turin\\nCHARTREUSE YELLOW. Similar to above, (Italian).\\n_____^__ r\\nWHITEWASH.\\n_ _ How to prepare a lime whitezvash for wood, brick or stone:\\nSlack one bushel of lime with boiling water, keep\\nHow to make your own soft soap tor scriibbinp: j j ..1 *u *u,\u00e2\u0080\u009e,,\u00e2\u0080\u009eu\\nJ \u00e2\u0096\u00a0s covered during the process, then strain through a\\nHave a tank made of No. 18 galvanized iron that\\nwill hold about two hundred gallons. Place in the\\nsieve and add\\nOne peck salt dissolved in warm water.\\nbottom a coil of half inch steam pipe, perforated so r 1 j- 1 j- u -i-\\nThree pounds of glue dissolved in boiling water.\\nthat the live steam will be evenly distributed.\\nTake eighteen pounds of caustic soda, dissolve.\\nTwo pounds of Spanish whiting.\\nSix pounds rice flour boiled to a thin paste.\\nthen add sixty-five pounds of grease and about j 1. ui j c -.u\\nJ One pound ultramarine blue, moistened first with\\nfifteen to twenty gallons of water, let boil slowly g^.^ ^,j\\nuntil all the grease is consumed, then add hot ingredients to the lime., then leave the mixture\\nwater slowly until tank is full. j^^\\nShould be heated before applying.", "height": "3656", "width": "2364", "jp2-path": "practicalhotelst01tell_0110.jp2"}, "107": {"fulltext": "I HE PRACTICAL HOTEL STEWARD.\\nA System of Wine Room Bookkeeping.\\n89\\nMy wine room books consist of three, viz: one\\nInvoice or Receiving Book, one Issue Book and one\\nStock Book\\nTHE INVOICE OR RECEIVING BOOK.\\nThe Invoice Book is an ordinary Journal into which\\nall bills are copied after receiving the goods. It is\\njust such a book as is kept in any store for the same\\npurpose, like the following illustration;\\nRECEIVING BOOK.\\nMarch, iSgg\\n16\\nW. A. Thomas Sons Co.\\nI bbl. Old Jordan, spring 1891.\\n36.5 gallon at \u00c2\u00a71.80\\n?5.oo $65.00\\nDavid Nicholson\\n5 cases Mumm s\\n3\\n2 Ruinart\\n2 Cliquot Brut\\n19\\nSteinwender Sellned\\n1 cask C and C ginger ale .S16 50\\n2 cases King Wm. Scotch whisky 42.00\\nquarts $30 I150 00\\npints 32 9600\\nquarts 30 6000\\n33 66 00\\nS372.00\\nS58.50\\nTHE BAR ISSUE BOOK.\\n(See Illustration on opposite page.)\\nFor the Issue Book I take a blank record and rule\\nin vertical lines, leaving a space of 2)^ inches at the\\nmargins in which to write the names of the wines as\\nissued. The first narrow space (next to the names)\\n|I use to place the abbreviations of quantities, as qt.\\n((for quart, pt. for pint, etc. The spaces following\\n\u00e2\u0099\u00a6ere for recording the quantities issued on various\\ndates as shown at the head of the columns. To the\\nright of the page is: first, a narrow column for the\\ntotal quantities issued; and, last, the column for\\nthe value, which is extended at the end of the month\\nas shown in the illustration at top of next page.\\nTHE STOCK BOOK.\\n(See illustration on opposite page.)\\nThe most important book is the one for Stock.\\nFor this I also use a plain record, and rule in ver-\\ntical lines, using the entire folio, on which stock is\\ncarried for five months without rewriting.\\nFirst, I leave a space in which I write the names\\nof all wines and liqueurs carried in stock, classified.\\nNext column a is to place the cost price per\\nsingle gallon or bottle, which answers for the folio\\nColumn b is the actual stock as counted on the\\nlast day of the month.\\nIn column c I carry the total amount of what\\nwas bought during the month (from the Invoice or\\nReceiving book) for instance, I bought 5 cases,\\nquarts, of G. H. Mumm s 3 cases, pints, of the same\\nand so on.\\nIn column d are carried the total issues (as\\ntaken from the Issue Book), as will be seen by com-\\nparing: I issued 36 quarts Mumm s, 40 pints of the\\nsame, 3 pints Cook s, etc. After having entered all\\nthe Goods Received in column c and entered all\\nthe Issues in column d I add the amounts of\\nStock on Hand in column b to the Total Amount\\nReceived in column c and from the total of the\\ntwo I deduct the Amount Issued in column d the\\nremainder gives me the Balance (column e which\\nstill ought to be in stock on the day when actual\\ncount is taken (for column b in April. Thus you\\nwill see that of Mumm s wine there was in stock\\nMarch ist 18 quarts; received 60 quarts; issued\\nduring the month 36 quarts; this latter deducted\\nfrom 78 quarts (the total of column b and c\\nleaves a balance of 42 in stock, which, at $2.70 per\\nquart, amounts to $113.40,\\nThe stock in column b is a check on the stock\\nin column e and at the same time starts the new\\nmonth.\\nWhile this may seem difficult it is a very satis-\\nfactory system, one where errors can be quickly\\nfound, since both columns, e of March and b\\nof April, ought both be exactly the same as will be\\nnoticed in comparing Pommery quarts note the\\nthere are only 10 quarts in stock, but the Balance\\ncolumn shows 11. There is one short, to be ac-\\ncounted for.\\nTHE ARLINGTON\\nWine Room Issues to Bar\\n1900\\nGals\\nBOTTLES\\nQts\\nPts\\npts", "height": "3656", "width": "2408", "jp2-path": "practicalhotelst01tell_0111.jp2"}, "108": {"fulltext": "90\\nTHE PRACTICAL HOTEL STEWARD\\nMarch\\nISSUES TO BAR.\\nDATE\\nAm t\\nI\\n3\\n5\\n9\\n12\\n14\\n17\\nao\\n21\\nTotal\\nValue\\nMumm s\\nOt.\\n12\\n6\\n6\\n12\\n36\\n?97 1 20\\nPt.\\n12\\n6\\n6\\n6\\n6\\n4\\n40\\n.S7\\n20\\nRuinart\\nOt.\\n6\\n3\\n6\\n6\\n3\\n2\\n6\\n32\\n88\\nCooks\\nQt.\\nPt.\\nI\\n6\\nI\\n6\\nI\\n3\\n16\\n90\\nSt. Julian\\nQt.\\nPt.\\n3\\n2\\n3\\n3\\n5\\n2\\n2\\n55\\n50\\nKing Wm. Scotch\\nOt.\\nI\\nI\\nI\\nI\\nI\\n5\\n8\\n75\\nJ. E. Pepper\\nGal.\\n3\\n3\\n3\\n3\\n3\\n3\\n3\\n24\\n5b\\n40\\nCiiquot\\nPt.\\n2\\n3\\n2\\n7\\n10\\n22\\nPommery\\nOt.\\n3\\n3\\n8\\n49\\nPt.\\n2\\n2\\n2\\n4\\n2\\n12\\n18\\n00\\nOld Jordan\\nGal.\\n2\\n2\\n1\\n2\\n6\\n12\\n90\\nBelle Nelson\\nOt.\\nI\\nI\\nI\\nus\\nCiiquot\\nOt.\\n2\\n6\\n2\\n4\\n1\\n15\\n1^\\n3w\\nTotal issues\\n$410 56\\nWINE ROOM STOCK BOOK\\nMARCH\\nAPRIL\\nf,\\nU\\nD\\ny\\n01\\n1899\\nCost price\\n0)\\nt\u00c2\u00ab\\nValue\\n0\\n3\\nS\\nValue\\nyQ\\na:\\nin\\n-y^\\nGi\\nt/)\\nCHAMPAGNES\\nMumm s qt.\\n2\\n70\\n18\\n60\\n36\\n42\\n113\\n40\\n42\\npts.\\nI\\n43\\n44\\n72\\n40\\n7-,\\n108\\n68\\n76\\nRuinart qt\\n2\\nIS\\n12\\n24\\n32\\n4\\nII\\n00\\n4\\npts.\\nI\\n48\\n6\\n6\\nClicquot qt.\\n2\\n82\\n14\\n36\\n15\\n35\\n98\\n70\\n35\\npts\\nI\\n46\\n27\\n7\\n20\\n29\\n20\\n20\\nPommery Sec qt.\\n2\\n80\\n14\\n3\\n1 1\\n31\\n13\\niO*\\npts.\\nI\\n50\\n32\\n12\\n20\\n30\\nCO\\n20\\nCooks qt.\\nI\\n16\\n10\\nI\\n9\\n10\\n44\\n9\\npts.\\n65\\n6\\n3\\n3\\nI Q5\\n3\\nWINES, BORDEAUX,\\nRED\\nChat. Lafitte qt.\\n2\\n05\\n22\\n22\\n45\\n10\\n22\\npts.\\nI\\n15\\n36\\n36\\n4f\\n40\\n36\\nSt. Julian qt\\n85\\n21\\n3\\n38\\n15\\n30\\n18\\npts\\n50\\n18\\n5\\n13\\n6\\n50\\n13\\nWHISKEYS\\nBelle of Nelson qt.\\nI\\n05\\n13\\nI\\n12\\nI 2\\n60\\n12\\nMcGibbens qt\\n2\\n00\\n14\\n14\\n28\\n00\\n14\\nCabinet gal.\\n3\\n60\\n.S4\\n5 A\\n194\\n40\\n54\\nJ. E. Pepper gal\\n2\\n3S\\n122\\n24\\nq8\\n230\\n30\\n98\\nOld Jordan gal.\\n2\\n15 32\\n36.5\\n6\\n62K\\n134\\n38\\n62I-2\\nKing Wm. qt\\nI\\na\\n75\\n24\\nc\\n5\\nd\\n19\\n33\\n25\\n19\\nb\\nTotal\\nti.175 73", "height": "3656", "width": "2364", "jp2-path": "practicalhotelst01tell_0112.jp2"}, "109": {"fulltext": "INDEX.\\nAfrica, wines of. 78\\nA la carte and table d hote, 35\\nAlcohol. 87\\nAmerican wines. 83\\nArrangement of the dinner bill of fare, 33\\nAssistant steward, duties of, 3\\nAustralia, wines of. 79\\nAustri 1. wines of. 72\\nBaker ami pastry cook. 3\\nBakery and pastry, list of utensils for\\n2.iO-raom and 40-room hotels, 6\\nBanquets. 45: book. 17, 19\\nBanquet menu, dissecting cost of, 19\\nBanquet table, ideas in setting, 47 (and\\nplate IV)\\nBar, issues to, 89; requisition on wine\\nroom. 89\\nBarr ^ls and bottles, cleaning. fiS\\nBILLS OK FAliK. 27: arrangement of.\\nfor the dinner. 38: breakfast, arrange-\\nment of (specimens) 29; breakfast, din-\\nner and supper S|)tfCimens for 40 room\\ncountry bote 11; breakfast dinner\\nand supper specimens for lUU-room $2 a\\nday hotel. 12; breiikfast. lunch and din-\\nner specimens of tirst class 2llO-r()Om\\ncity hotel, 12: breakfast, luncheon and\\ndinner specimens of big resort hotel,\\n14; dinner (specimens 34: French out\\nof place on, in American 29; luncheon\\nspecimens) 32: making (.see also men-\\nus) 2 supper, arranging the. 41; strive\\nfor variety in. H9; to be even in quality\\n(Illustrations) 2S\\nBlendina (13\\nBook, banquet. 17 and 19; breakage and\\nUnes 10; prices, refeience for the pock-\\net. IS: stock on liand, the. IT: wine\\nroom stock. 89; storeroom receiving and\\niss 1e.S. 15\\nBookkeeping, storeroom. 15\\nBordeaux wines. ti7\\nBottles and bairels. cleaning, t)3\\nBouillon, to serve, 57\\nBrandy. 87\\nBreakaL e and fines book, 10\\nBreakfast bill of fare, arrangement of\\n(specimens) 29\\nBuffet luncheons 44\\nBurgundy wines. (iS\\nButter, buying. 24; serving the. 4\\nBUYlX(i. 22: aiva tages of dealing with\\nrela de house 25; talk with chef be-\\nfore going to market. 2H\\nCanaries wines of the. 7(i\\nCarving. .M: and service, steward super-\\nintend the. 9\\nCatering, party, 58\\nChamp:igne. 05\\nCheap help, no profit in, 10\\nChicken, to carve. 5(i\\nClaras, buying, 23; or shell oysters, to\\nserve. 57\\nClarets. SO\\nCleaning barrels and bottles, i3\\nCotfee and tea making, 4; buying. 25\\nCf^oks. the. 3\\nCotes du Rhone wines, ffl\\nCream and milk, serving the. 4\\nDaily report of storeroom issues, 17\\nDecisions, impartiality in. 10\\nDining room, nurses and children s and\\nofficers 5\\nDinner bills of fare, arrangement of, 39;\\n(Specimens) 34\\nDish pantry, the. 4\\nDishes, the kinds to use in serving, 57\\nDish heaters, daily inspection of. 8\\nDishwashing, satisfactory method of. 4\\nDuck, to carve tame. 5(i; mallard, etc., 57\\nEgg boiler, daily inspection of, 8\\nEntrees, to serve. 57\\nFeeding tie help. 5\\nFines and hreikaee book. 10\\nFish, buying. 23: to serve, 57\\nFrance, wines of, 64, 67\\nFruit, buying, 24; pantry, 3; brandies, 87\\nGame, buying, 24; dressed, preservation\\nof. 2\\nGarnishing, 57\\nGermany, wines of, 70\\nGoose, to carve. .5(\\n(irapes varieties.cultivated in America. 82\\n(Jrcece. wines of, 77\\nGroceries, buying, 25\\nHam, to carve, 5ij\\nllelp, feeding the, 2 and 5; managing, 7;\\nmeal hoars, 5; no proUt in cheap help,\\n10; organizing, governing and feeding\\nthe, 2; quality of. 10: rules for govern-\\nment of. 8; waiters for the, 5\\nHors d oeuvres. to seive, 57\\nH. M M. B. A. menus, 49\\nIlungaria, wines of. 73\\nIce bo.x. the store room. 5\\nIdeas in setting a banquet table, 47 (also\\nillustration plate IV)\\nImpartiality in decisions, 10\\nInto-xicauts. as to 9\\nInventory, storeroom monthly. 5\\nIssue book, storeroom, 15; wine room to\\nbar, 89\\nItaly, wines of. 7(5\\nKitchen and kttchen basement Ideal (il-\\nlustration plates I and ID\\nKitchen list of utensils, f or 250-room and\\n40 room hotels, li\\nLabor market to be considered, 8\\nLeg of mu ton, lamb, veal, to carve, 55\\nLiqueurs. 88\\nLoins of beef, buying and cutting up to\\nadvantage. 23\\nLuncheon bills of fare (specimens) 32;\\nbuffet, 44\\nMadeira, wines of. 7(i\\nMallard duck and other wild fowl, to\\ncarve 57\\nManaging help, 7\\nMarket, to. 23: list of perishable foods. 21\\nME.\\\\TS. buying, 23; to serve, 57; preser-\\nvation of, 26\\nMENU, the arrangement of 48: for ban-\\nquet, dissecting cost of, 19: for 450 at\\n50 cents a plate. 12; the H. M. M. B. A.\\nbanquets, 49; use and abuse of the\\nword. 29; for wedding, 59\\nMexican wine- S(i\\nMilk and cream, serving the, 4\\nMorals must be looked after, 9\\nMutton, buying and cutting up to advan-\\ntage. 23\\nNurses and children s dining room. 5\\nOfficer^* dining room. 5\\nUrganizatinn of 40- room country hotel.\\n10; of a lOO-room \u00c2\u00bb2 ad:iy hotel, 11 of\\n200-room city hotel of the first class,\\n12; of fashioniible summer hotel of 500\\nrooms. 13\\nOrganizing a crew for first class hotel, 7\\nOysters in shell, buying 23\\nPantry, economy in the. 4; list of uten-\\nsils for 2: )0 room and 40-room hotels. 6\\nParty catering, oS\\nI astry cooks and bakers, 3: utensils, 6\\nPerishable foods, steward s market list\\nof 21\\nPersia, wines of. 78\\nPortugal, wines of. 75\\nPoultry, buying. 24\\nPreservation of meats, 2o; of dressed\\ngame, 2(i\\nPrices reference book. 18\\nPunch, the place for on the billof fare.38\\nReceiving book, sloreioora, 15; wine\\nroom. 89\\nReport, steward s weekly (illustration\\nplate III)\\nReprimands, 9\\nRequisition blanks on market room and\\nstore room. 20\\nRequisition from bar on wine room, 89\\nRibs, buying and cutting up to advan-\\ntage, 2.i\\nRoast beef, to carve. 55; to serve, 57\\nRoast pig. to carve. o(!\\nRoumania. wines of. 78\\nRules for government of help. 8\\nRules for help must be enforced, 8\\nRussia, wines of. 78\\nSaddle of mutton, to carve, 55\\nSalads, to serve. 57\\nScrap table, saving at the, 5\\nServants halls, the. 5\\nServing what dishes to use in. 57\\nShell oysters or clams, to serve, 57\\nShrinkage, how to avoid. 18\\nShoulder or mutton or lamb, to carve, 56\\nSigns, warning, 10\\nSilver pantry, the. 4\\nSoft soaii for scrubbing, to make, 88\\nSouth American wines. 86\\nSouth of France wlnee, 69\\nSpain, wines of, 74\\nSparkling wines. 66\\nStatement, itemized, of daily issues (il-\\nlustration plate III)\\nSTEWARD in the storeroom, 5\\nSteward superintend carving and ser-\\nvice, 9\\nSTEWARD S DUTIES. 1; early morning,\\n8: evening. 10\\nSTEWARD S dally report to manage-\\nment, 17; itemised statement of daily\\nissues (illustration i late III); marktt\\nlist of perishable foods, 21; weekly re-\\nport (illustration plate III); relation to\\nproprietor or manager. I; relation to\\nthe guests, the housekeeper, the head-\\nwaiter, 2\\nStill dry wines. 67\\nStock on hand book. 17\\nStock b 0k, wine room, 89\\nStores, keeping and issuing. 18\\nSTOREROO.VI, the, 5; bookkeeplne. 15;\\nIce box. 5: issue and receiving bookg,\\n15; Issues, daily report of. 17; issues,\\nregular hours for. 5; monthly Inven-\\ntory. 5; steward in the, 5\\nSupper, arranging the, bill of fare 41\\nSupplies, system of ordering from distant\\nmarkets. 13\\nSwitzerland, wines of. 77\\nTable d hote and a la carte. 35\\nTea. buying. 25; the meal, 44; and coffee\\nmaking, 4\\nTeal duck and other wild fowl. tocarve,57\\nTurkev, wines of. 78; to carve. 56\\nUTENSILS, list of. for kitchen, bakery\\nand pastry and pantry of 250- room und\\n40-room hotels. 6\\nVariety in the bill of fare, strive tor. 39\\nVegetables, buying. 24: the place for on\\nthe bill of fare. M: to serve, 57\\nVenison, to carve, 56\\nVisiting, none during working hour?. 10\\nWaiters for the help, a\\nWarning signs. 10\\nWedding menu 59\\nWINES, ti2; art of drlnKlng ;ll; cl:i ^fl-\\ncation of some of the most lum.jus,\\nwhere grown and how made 61\\nWINES of America. 83; Africa. 78: Aus-\\ntria. 72: Australia, 79; Bordeaux, 67;\\nBurtrundy, 68: Champagne. ti5; Cotes\\ndu Rhone. 69; Cjnarles.76; France. 64;\\nGermany. .0; Greece. 77; Uungaria. 73:\\nItaly. 76; Madeira, 76; Mexico. 86: Per-\\nsia. 78; Portugal. 75: Russia. 78: Rou-\\nmania. 78: sparkling. 66: still dry. 67:\\nSpain. 74: South of France. 69; Switzer-\\nland, 77: South America. 86; Turkey. 73\\nWINE room, the, 5; bookkeeping. 89;\\nIssues. 6; temperature 6\\nWhitewash, lime, for wood, brick orstone\\nto prepare. 88\\nYardman, the. 6", "height": "3656", "width": "2408", "jp2-path": "practicalhotelst01tell_0113.jp2"}, "110": {"fulltext": "Cook Books for Hotels and Restaurants\\nFor Sale by the Hotel Monthly.\\nJOHN WILLY, Publisher, 325 Dearborn Street, CHICAGO.\\nSent postpaid upon receipt of price.\\nWHITEHEADS THE STEWARD S HANDBOOK AND GITIKd\\nTO PAHTy CATERING. Price, postpaid, $3.00.\\nThe most complete and reliable work of Its kind ever pub-\\nlished. Tiie contents include: PART 1\u00e2\u0080\u0094 Hotel stewardlng\\nand composition of Bills of Fare. PART 2\u00e2\u0080\u0094 Restaurant Stew-\\nardlng and Public Party Catering. PART 3 -Catering for\\nPrivate i arties. and Headwaiters and their Troops. FART 4\u00e2\u0080\u0094\\nA Dictionary of Dishes and Culinary Terms and Specialties\\nPART 5- (low to Fold Napkins.\\nWHITJ5UEADS THE AMERICAN PASTRY COOK. Price $2\\nThe most complete work on breads, pastrie-s. ices. etc.. ever\\npublished. The contents include: PART 1\u00e2\u0080\u0094 The Hotel Book\\nOf Fine Pastries. Pies, l^atties. lakes, Creams, Custards. Char-\\nlottes. Jellies and Sweet Entrements in variety. PART 2-\\nThe Hotel Book of Puddings. Scuffles and Meringues. A handy\\ncollection of Valuable Receipts. OL-iginal. selected and perfect-\\ned for use in Hotels an l Bating Houses of every Grade\\nPART 3\u00e2\u0080\u0094 The Hotel Book of Breads and Cakes; French,\\nVienna, Parker House and other Bolls, Muffins, Waffles. T.a\\nCakes; Stock Yeast and Ferment; Yeast raised cakes, etc, as\\nmade in the best hotels. PART 4\u00e2\u0080\u0094 The Hotel Book of Salads\\nand Cold Dishes. Salad Dressing, with and without oil Salads\\nOf all kinds how to make and how to serve them; Boned\\nFowls. Galantines. Aspics, etc.\\nWHITBBEAU S HOTEL MEAT COOKING. Price, \u00c2\u00a52.00.\\nIs thoroughlv practical, and is endorsed by thousands of cooks\\nas a work of great educational value. The contents include:\\nPART 1\u00e2\u0080\u0094 The Hotel Fish and Oyster Rook; showing all the\\nbest methods of Co6king Oysters and Fish, for Restaurant and\\nHotel Service together with the appropriate Sauces and Vege-\\ntables. PART 2 -How to Cut Meats and Roast, Boil and Broil.\\nThe entire trade of the Hotel Meat Cutter. Roaster and BroU\\ner. including Short Orders, Omelets, etc. PART 3\u00e2\u0080\u0094 The\\nHotel Book of Soups and Entrees, comiirising specimens of\\nFrench, English and American Menus, with translations and\\ncomments. Showing how to make up Hotel Bills of Fare,\\nwith all the different varieties of Soups and Consommes in\\nproper rotation, and a new set of entrees or \u00e2\u0080\u00a2made dishes\\nfor every day. PART 4\u00e2\u0080\u0094 Creole Cookery and Winter Resort\\nSpecialties PART 5-Cook s Scrap Book\u00e2\u0080\u0094 A Collection of\\nCulinary Stories. Poems. Stray Recelps. etc., etc. Index of\\nFrench Terms, an e.xplii nation and translation of all the\\nFrench terms used in the book, alpbabetically arranged.\\nWHITEHEAD S COOKING FOR PROB IT AND EIGHT WEEKS\\nAT A SUMMER RESORT. Price, postpaid. $3 00.\\nTwo books In one. A remarkable volume which shows how\\nmoney is made by boarding people and what It costs to live\\nwell. The contents include: PART 1\u00e2\u0080\u0094 Some articles for the\\nShow Case. The Lunch Counter. Restaurant Breakfasts.\\nLunches and Dinners. Hotel Breakfasts, Dinners and Sup-\\npers. Oyster and Fish House Dishes. The Ice Cream Saloon.\\nFine Bakery Lunch. Quaker Dairy Lunch. Confectionary\\nGoods. Home-made Beers, etc. PART 2-Elght Weeks at a\\nSummer Resort. Presents a vast fund of information regard-\\ning the preparing the Breakfasts. Dinners and Suppers, ordi-\\nnary and extraordinary, stating quantities and estimated cost\\nOf provisions required. Kitchen equipment Cold Storage.\\nOne hundred different bills of Fare. Eleven hundred recipes\\nA dictionary of cookery. Artistic cookery illustrated.\\nTHE EPICUREAN. Price, cloth bound $8.\\nA H rarico-AmerlCiin Culinary Encyclopedia of over 1200 pages.\\nIllustrated with over tight hundred enuiavings. This Is the\\nmost complete cookery book ever written and should find a\\nplace in the library of every proprietor, manager, steward\\nchef, pastry cook and bon vivant who would be abreast of the\\ntlTfis ill knowing what constitutes the up-to-date cuisine and\\nservice, in iti different branches. The author of this book is\\nthe great authority on culinary matters.\\nDELIEE S FRANCO-AMERICAN COOK BOOK. Price $3.50\\nA new Treatise, containing over2.000 recipes, 305 different Bills\\nof Fare givitig concise Instructions how to properly prepare\\nand serve all kinds of domestic and foreign culinary provision\\nin every way for each succeeding season, and mostly conven-\\nient for private families, clubs, re^-taurants, hotels, etc., etc.\\nFILIPPINI S THE TABLE. HOW TO BUY FOOD. HOW TO\\nCOOK IT AND HOW TO SERVE IT. Price. postpaid. S2 50\\nContains Stio Breakfasts. 3t 5 Luncheons. 365 Dinners forevery\\nday In the year; 134 receipts for soups, nearly lilO sauces, 102\\nways of cooking eggp; 40 salads; over 300 desserts, etc, etc-\\nFive hundred pages, illustrated.\\nFRANC ATE LLPS THE MODERN COOK. Price $2.\\nAn American reprint of the twenty-eighth edition, with sixty-\\ntwo illustrations. A practical guide to the culinary art In all\\nits branches: coraprisintr In addition to English cookery, the\\nmost approved and recherche system In French. Italian and\\nGerman cookery.\\nTHE CHEF S REMINDER. 3rd edition. Price, $1\\nValuable as a work of reference to proprietors, managers,\\nstewards, chefs, pastry cooks and all lovers of good living.\\nThe contents are: Breakfast. Including Fruits in Season;\\nCereals; Fish (37 kinds); Broiled meats (24 kinds); Fried\\nmeats 15 kinds) Kntrees and miscellaneous (under 59 sep-\\narate heads; Omelets |2S kinds); eggs (85 ways); Cold meats;\\nPotatoes (under 10 heads); Hot Breads and cakes; Drinks;\\nseveral specimen breakfast menus. Wine service. Ga.mb\\nLAWS OF THE UNITED STATES. LUNCHIiONS, Including SOUpS\\n(under 37 heads); Relishes; Fish; Kntrees Hinder one hundred\\nand flftu-neren different heads); Specimen luncheon menus.\\nSUPPER, including Vegetable Salads and their Dressings\\n(under 47 heads); Chating Dish Cookery and Service (under 3t)\\nheads) Contains over one hundred pages full of the most\\nuseful Information, and should tlud a place as pocket compan-\\nion to everyone Interested directly or indirectly in the hotel\\nor catering business. Those who have purchased the Urst and\\nsecond editions will want the third also.\\nA SELECTION OF DISHES. Price \u00c2\u00ab1.\\nThe new culinary reference book by Charles Fellows.\\n(A successor to his Chef s Keminder). Toe contents include:\\n739 entrees. 78 hors d oeuvres hot and cold. 85 salads. 131\\nsoups, broths and bouillons, fi7 consommes, 40 kinds of fish\\nand 400 ways of cooking them. 182 sauces, showing their in-\\ngredients. 125 garnishes, showing their composition. 7 fancy\\nbutters. 10 flavoring vinegars. 8 fritter batters. 50 fancy p- tato\\ndi.-^hes for garnishing 24 miscellaneous recipes. 4(i valuable\\nhints to cooks and stewards, a pronouncing glossary of culi-\\nnary terms giving 734 translations, etc., etc. It is ot a handy\\nsize for carrying in the pocket.\\nMEISTER S VEST POCKET PASTRY BOOK. Price, $1\\nThe most useful book for pastry cooks and bread bakers ever\\npublished. Contains five hundred receipts including:\\n50 hot puddings, pudding sauces, etc 77 cold puddings, side\\ndishes, jellies, etc. 90 ice creams, water Ices, punches, etc.;\\n)8 pastes, patties, pits, tarts, etc.; 77 cakes; 17 icings, color-\\nings, sugars, etc. (iO bread, rolls, yeast raised cakes, griddle\\ncakes, etc.; 55 miscellaneous receipts. This book is beautifully\\nprinted on stout linen paper and bound in full leather. It\\nIs convenient size for carrylno in the vest pocket.\\nAPPLEGREBN S BARKEEPERS GUIDE. OR How to MIX\\nDRINKS Price, postpnid. $1.00\\nThe receipts include: Cocktails. Collins. Coolers. Daisies,\\nFizzes. Frappes, High B:ills, Hot Drinks, Mint Juleps. Miscel-\\nlaneous Drinks. Party Drinks. Punches, Rickeys. Smashes.\\nSours. Temperance Drinks and T.iddies. This buoK is in-\\ntended to serve a useful purpose as a \u00e2\u0096\u00a0\u00e2\u0096\u00a0ve t pocket ready\\nreference where high class bar or catering service is demanded\\nTHE PRACTICAL HOTEL HOUSEKEEPER\\nPrice, postpaid $1 00\\nIs a collection of the articles contributed to the Hotel\\nMonthly magazine under this head fiora 189ii-190 i. Defines\\nthe housekeei er s duties. Illustrates systems of keeping track\\nof the linen. Contains an instructive ehaiitor on The Laun-\\ndry. One hundred and seventy pages of valuable information\\nMURREY S SALADS AND SAUCES-\\nPrice i lO cents\\nHOW TO BECOME A WAITER (RoedelspergeiPrlce 50 cents.\\nROTTENHOFER S COOK BOOK, printed in German. Price $5.\\nQUOTATIONS FOR OCCASIONS. Price. $1.50.\\nA very handy book for tluding apt quotations for menus.\\nJERRY THOMAS BARTENDER S GUIDE. Price 75 cent3\\nSALADS. SANDWICHES AND CHAFING DISH DAINTIES\\nPrice, postpnid. $1.50\\nSENN S PRACTICAL GASTllONO.MY,\\nCOZART S WAITER S MANUAL\\nPrice, 81\\nENCYCLOPEDIA OF PRACTICAL COOKERY. 4 vols *20 00\\nVACHON S BOOK OF ECONOMICAL ENTREE*, ready in\\nAugust 1900) Price, 50 cents\\nPrice, $3\\nyHB PHYSIOLOGY OF TASTE\\nBOUND VOLUMES OF THE HOTEL MONTHLY for 1893,\\n1894, 1895, 189i;, 1897, 1898 and U99, the set $700.", "height": "3656", "width": "2364", "jp2-path": "practicalhotelst01tell_0114.jp2"}, "111": {"fulltext": "The Hotel Monthly Storeroom Issue Book.\\nFor Ascertaining Cost per Capita, Value of Stock on Hand from Day to Day, etc., etc.\\nDESIGNED BY THE HOTEL MONTHLY FOR THE AVERAGE HOTEL, LARGE OR SMALL.\\nPAGE MEASURES 14x16 L\\\\CHES. 200- PAGE BOOK $2; 400-PAGE BOOK $4.\\n(See chapter on Storeroom Bookkeeping on page 15 of this book.)\\nDate,\\n1\\nKITCHEN\\nDINING ROOM\\nOFFICE\\nBAR\\na doz.\\nSuieettireada\\n1\\neo\\n6 sat.\\nCream\\n3\\nJ\u00c2\u00ab\\n1\\n50\\nseal.\\nBourb(m\\n9\\n50\\n10 lb,.\\nFlour\\nso\\n\u00e2\u0096\u00a0iOlbt.\\nSugar\\n1\\n1 bot.\\nInk\\n30\\n3 doz.\\nLemon\\n60\\n3 doz.\\nBau\\neo\\ni bu.\\nPbaches\\n1\\n50\\n6\\nToilet Paptr\\n42\\n2 lbs.\\nCheese\\n30\\n50 i6\u00c2\u00bb.\\nRoast\\n7\\n50\\n1 lb.\\nTta\\n5\\n$2\\n22\\n$10\\n40\\ntio\\n00\\n$5\\n95\\nLAUNDRY\\n1(1 lbs.\\nSoap\\net\\nBlueing\\n20\\n.m\\nINDIVIDUAL ACCTS.\\nIbbl.\\nFlour Prop rietora\\nfamily residence\\nfs\\n00\\nHOUSEKEEPER\\ns\\nBrooms\\n36\\nPumice\\n25\\n.61\\nBAKERY AND PASTRY ROOM\\nGdoz.\\nEggs\\n1\\n20\\n10 lbs.\\nButter\\n2\\n25\\nRF.CAPITULATION J\\nts\\ni5\\nKitchen\\n10\\nDiniDt; Room\\ns\\n95\\nBakerj Pastry Room\\n3\\n45\\nOffice\\n2\\n22\\nLaundrj\\n84\\nSERVANTS HALL\\nHouacketper\\n61\\n12 lbs.\\nSugar\\n60\\nSerrant-9 Hall\\n1\\n50\\n3 lbs.\\nCoffee\\n90\\nMiscellaneous\\n$1\\n50\\nSt\\n57\\nBar\\n10\\n40\\nIndividual AccouDts\\n5\\nTotal, $30\\nit7\\nStock on Hand this a.M.\\naoo\\\\oo\\nReceived to-day\\nt7 1 15\\n;|ij\\nMISCELLANEOUS\\nIssues to-day\\n3o! \u00c2\u00bb7\\nStock on Hand this e.ai$l,07\\nia\\nHouse count 28\\nCost i*r capita 87 CtS-\\nL 9\\nTHE HOTEL MONTHLY\\nA MAGAZINE DEVOTED TO\\nHOTEL AND HOTEL SUPPLY\\nINTERESTS.\\nPublished by JOHN WILLY, at 325 Dearborn Street, Chicago.\\nSubscription price\\nONE DOLLAR A YEAR.\\n\u00e2\u0080\u00a2The Practical Hotel Stewaid was orig^inally\\nprinted serially in the Hotel Monthly.\\nWRITE FOR SAMPLE COPY.", "height": "3656", "width": "2408", "jp2-path": "practicalhotelst01tell_0115.jp2"}, "112": {"fulltext": "The Epicurean\\nA Franco-American Culinary Encyclopedia.\\nSECOND EDITION.\\nContaining a Complete Treatise of Analytical and Practical Studies on the Culinary Art. Illustrated\\nwith over Eight Hundred Engravings made Especially for the Work.\\nBY CHARLES RANHOFER3 CHEFOFDELMONICO S.\\nPRICE\\nIn cloth binding, eig-ht dollars\\nIn half morocco binding-, ten dollars\\nIn full morocco binding-, twelve dollars\\nThis extensive work is the result of a lifetime s experience. The author, for thirty years the Chef of\\nDelmonico s, has included in this massive volume the recipes for the dishes, etc which have made that\\nhouse famous, many of which are of his own introduction. The best and most effectual manner of\\nproviding healthy, enjoyable, and nutricious food, economically, without waste, is a leading feature of the\\nvolume. Every purchaser will doubtless fine permanent advantage and satisfaction in possession of\\nthe volume many a recipe or entire menus may prove of more value to the user than many times the price\\nof the work. It is so written and arranged as to be clearly and fully appreciated, even by the simplest\\nreader of the English language. The work is, in all detail, up to date; all recipes have been fully\\nand satisfactorily tested, and are in daily use at Delmonico s. No other work of tlie kind in existence\\nis nearly as thorough and extensive as is this one, which may be considered to have practically exhausted\\nthe subject. There are over 3 700 recipes, in all, in the book. These include variety ranging from\\nthe simplest to the most elaborate, including those in use at Courts of Europe, and from its pages may be\\nprepared dishes and menus for from one person to a party of 400, or double or treble tliat number, etc.\\nA great variety of bills of fare are given, for each montli of the year, for Breakfasts, Luncheons,\\nDinners, Suppers, Ambigus, Buffets, also for Invalids, etc., and a selection of specially interesting Bills of\\nFare of Delmonico s from 1862 to 1894. Menus of dinners to Presidents Grant and Johnson, to Bartholdi,\\nCharles Dickens, De Lesseps, the Comte de Paris, and to other distinguished guests are given. It\\nsupplies ample matter for use of purchasers of limited means, as well as for those of generous resources\\nBy means of reference numbers, also its exhaustive index, ready access is had, without a moment s\\ndelay, to any item of information sought in its pages. It also supplies useful and important hints to\\nthose about entering pertinent professions. It has an index for marketing, everything in season.\\nThe chapter on Ice Creams contains the most complete and exhaustive treatise ever written on that\\nsubject. The titles of dishes, etc., are given both in French and English. The illustrations, of\\nwhich there are about 800, will prove of great value. They include table service of this and other coun-\\ntries. Instructions how to prepare, garnish, and serve, according to the traditional rules of our most able\\npredecessors, and now followed by the principal chefs in Europe and the United States, are given.\\nTHIS IS THE AUTHOR S ONLY BOOK. Art and science combined have enabled him, at a great ex-\\npense, to produce this Encyclopedia of Gastronomic and Culinar knowledge and information, such as\\nmust take its place as the standard work of its kind, for use of Chefs, Cooks, Stewards, Hotel Proprietors,\\nPastry Cooks, Confectioners, Ice Cream Makers, Caterers, and for Private Families. Also for Sani-\\ntariums, etc.\\nTable service and bills of fare, 180 pages,\\nwith illustrations.\\nElementary methods and utensils, with\\nIllustrations.\\nSoups, over 200 recipes.\\nSauces, 220 recipes.\\nGarnishlntjs, nearly 150 recipes, with il-\\nlustrations.\\nCold side dishes, 65 recipes, with illus-\\ntrations.\\nHot side dishes, 157 recipes, with illus-\\ntrations.\\nMoUusks and Crustaceans, 99 recipes,\\nwith illustrations.\\nFish, 218 recipes, with illustrations.\\nBeef, 165 recipes, with illustrations.\\nVeal, 105 recipes, with illustrations.\\nPARTIAL CONTENTS:\\nMutton. 75 recipes, with illustrations.\\nLamb, 100 recipes, with illustrations.\\nPork, 49 recipes, with illustrations.\\nPoultry, 224 recipes, with illustrations.\\nGame, 103 recipes, with illustrations.\\nMiscellaneous entrees, li*8 recipes, with\\nillustrations.\\nCold service, 2H7 recipes, with iUustra-\\ntio IS.\\nVegetables, 172 reinpes.with illustrations\\nEgga. 101 recipes, with illustrations.\\nFarinaceous, 37 recipes. with illustrations\\nHot sweet entremets, 134 recipes, with\\nillustrations.\\nCold sweet entremets, 99 recipes, with\\nillustrations.\\nPastry, 279 recipes, with illustrations.\\nBakery, 19 recipes, with Illustrations.\\nIces, 189 recipes, with illustrations.\\nConfectionary, 90 recipes, with illustra-\\ntions.\\nWines, 10 articles, with illustrations.\\nStyles of setting tables of the last cen-\\ntury, illustrated.\\nFruits and preserves, fully treated, with\\nillustrations.\\nDelmonico s Menus. 1862 to 1394.\\nMenus for lunch, for every month of the\\nyear.\\nMenus for breakfast, dinner and supper\\nfor each month of the year.\\nMenus for invalids.\\nMenus for garden parties.\\nEtc., etc., etc.\\nFollowed by an Exhaustive Index, occupying 44 pages.\\nLarge Octavo, nearly 1,200 pag-es. Illustrated with 800\\nvery strongly bound.\\nEngraving s. BeautifuUj and\\nIt is for sale by JOHN WILLY, the Hotel Monthly, 325 Dearborn St., Chicago.\\nEpicurean.", "height": "3656", "width": "2364", "jp2-path": "practicalhotelst01tell_0116.jp2"}, "113": {"fulltext": "Cooking for Profit\\nmr\\nAnd Eight Weeks at a\\nTwo Books In One.\\nSummer Resort\\nAbout 400 Pages.\\nBy JKSSCrP WHITEHEAD.\\nA REMARKABLE VOLUME WHICH SHOWS HOW MONEY IS MADE BY BOARDING\\nPEOPLE AND WHAT IT COSTS TO LIVE WELL.\\nSECOND EDITION, PRICE, $3.00,\\nCONTENTS\\nPart first some Articles for the Show Case. The Lunch Counter. Restaurant Breakfastsi\\nLunches and Dinners. Hotel Breakfasts, Dinners and Suppers. Oyster and Fish House Dishes-\\nThe Ice C earn Saloon. Fine Bakery Lunch. Quaker Dairy Lunch. Confectionery Goodsi\\nHomemade Beers, etc\\nPART SECOND Eight Weeks at a Summer Resort. A Diary. Our daily Bill of Fare and\\nzchat it costs. A Party Supper for Forty Cents per Plate. The Art of Charging Enough. A\\nSchool Commencement Supper. Question of How Many Fires. Sez cn Fires for fifty fcrsoris vs.\\none Fire for fifty. The Round of Beef for Steak. A ISIeat Block and Utensils. Bill of Groceries.\\nA Month s Sufplyfor a Summer Boarding House, zvith Prices. A Refrigerator Wanted. About\\nkeeping Provisions; Pestaura?it Patterns. A Good Hotel Refrigerator. Cost of Ice to supply\\nit. Shall we have a Bill of Fare? Peasons zuhy: a Blank Form. Is Fish Cheaper than Meat?\\nTrouble with the Coffee. How to Scrub the Kitchen. Trouble with Steam Chest and Vegetables.\\nTrouble with the Oatmeal. Building a House with Bread Crusts. Puddings without Eggs. A\\nPastry and Store Room Necessary. A Board on a Barrel. First Bill of Fare. Trouble with\\nSour Meats. Trouble with the Ice Cream. The Landlord s Birthday Supper. Shozuiug hozu\\nrich and fancy Cakes zucre made and iced and ornamented zuithout using Eggs. The Land-\\nlady s Birthday Supper, Trouble in Planning Dinners. Trouble with Captain Johnson. Trouble\\nin Serving Meals. Trouble with the Manager. Breakfasts and Suppers for Six Cents per Plate.\\nHotel Dinners for Ten Cents per Plate. Hotel Dinners for Seventeen Cents per Plate. Supper\\nfor Forty for Eight Cents per Plate. Breakfast for Forty for Nine Cents per Plate. An Expensive\\nWedding Breakfast, /o; the Colonel and the Banker s Daughter Four Thousand Meals. Review\\nGroceries for 4,000. Meat, Fish and Poultry for 4,000. Flour, Sugar and Coffee for 4,000.\\nButter and Eggs for 4,000, Potatoes, Fresh Vegetables and Fruits for 4,000. Canned Fruits and\\nVegetables for 4,000. Milk and Cream for 4,000. Total Cost of Provisions for 4,000. How to\\nSave Twenty Dollars per Week. How Much we Eat. How Much we Drink. How Much to\\nServe. Work and Wages. Laundry Work. Fuel, Light and Ice. Total Cost of Board. How\\nMuch Profit? How Many Cooks to How Many People? Boarding the Employees. Boarding\\nChildren. Meals for Ten or Fifteen Cents. Country Board at Five Dollars. If a Bundle of\\nSupposition. Keeping Clean Side Towels. How Many Fires Again. A Proposal to Rent for\\nnext Season. Conclusion.\\nTHE CONTENTS ALSO INCLUDE:\\nOne Hundred Different Bills of Fare, of Actual Meals, all with New Dishes; the Amount and the Cost\\nper Head.\\nEleven Hundred Recipes. AH live matter that every Cook needs both by Weight and by Cup and Spoon\\nMeasure.\\nA Diciionarv of Cookery, Comprised in the Explanations of Terms and General Information contained in\\nthe Directions.\\nArtistic Cookery. Instructions in Ornamentation, with Illustrations, and Notes on the London Cookery\\nExhibition of 1885.\\nIt is thoroughly analytical, practical, readable, and the first book of the principles of the systematic hotel-keeping\\nFOR SALE BY\\nJohn Willy, The Hotel Monthly, 325 Dearborn St., Chicago.", "height": "3656", "width": "2408", "jp2-path": "practicalhotelst01tell_0117.jp2"}, "114": {"fulltext": "HOTEL BBANK BOOKS.\\nAmong the blank books for hotel use, de-\\nsigned by the HOTEL MONTHLY, and which\\nhave been adopted by hotels in all parts of\\nAmerica are:\\nThe H. M. Transient Ledger\\n150-page, tight back, not indexed $2.00\\n3oo-page, spring back, half Russia, indexed, 4.00\\n500-page, 6.00\\nSoo-page, patent flat opening 7.50\\n800-page, patent flat opening 9.50\\nThe Four-X Transient Ledger\\n300-page, spring back, half Russia, indexed 5.00\\n500-page, patent flat opening 8.50\\nThe Economical Transient Ledger\\n200-page, cloth bound, indexed 3.00\\n300-page, spring back, half Russia, indexed 4.00\\n500-page, 6.00\\n500-page, patent flat opening 7.50\\nStoreroom Issue Book 200-page, 2.00\\n400-page, 4.00\\nFile Book, 300-page, indexed 3.00\\nValuable Package Check BooKioo-leaves 50\\nExpress Package Receipt Book indexed, 1.50\\nPay Roll Book 1.50\\nThe H. M. Bellboy Book 50 cents\\nThe H M. Special Order Book 50\\nHotel Registers Ready Made\\n150-page, without blotter I2.50\\n100-page, blotter every other leaf 3.00\\nThe Bailey Stock Book, adapted for wine\\nor linen room i.oo\\nThe Mulligan Letter Forwarder, indexed I1.50\\nAll the above books are carried in stock by\\nthe HOTEL MONTHLY ready for immediate\\nshipment. Sample leaves or circular Illus-\\ntrating the rulings, will be sent to hotels\\nupon request. Address,\\nJOHN WILLY,\\n325 Dearborn St.,\\nChicago.\\nc\\no\\nJ\\nO\\nU\\n0.\\nCO\\ns\\nC 0-\\na\\n1\\nPh\\n14\\nill\\nd\\nS-|\\n1\u00e2\u0080\u0094 1\\nH\\nU\\n1\\ni\\n1\\n1\\no\\nbo\\nis\\nw\\no\\nA\\n\u00c2\u00ab8\\n4\\nQ\\nZ\\nc\\no\\n4\\nu.", "height": "3656", "width": "2364", "jp2-path": "practicalhotelst01tell_0118.jp2"}, "115": {"fulltext": "m", "height": "3656", "width": "2408", "jp2-path": "practicalhotelst01tell_0119.jp2"}, "116": {"fulltext": "", "height": "3656", "width": "2364", "jp2-path": "practicalhotelst01tell_0120.jp2"}, "117": {"fulltext": "", "height": "3656", "width": "2408", "jp2-path": "practicalhotelst01tell_0121.jp2"}, "118": {"fulltext": "", "height": "3766", "width": "2397", "jp2-path": "practicalhotelst01tell_0122.jp2"}}