Ronk Tgg 
 
 CQFmiGtfr DEPOsrr. 
 
/ s .- 
 
 Xhe Practical f^otel Steward 
 
 By JOHN TELLMAN. 
 
 
 Published by 
 THE HOTEL MONTHLY 
 
 325 Dearborn St., 
 CHICAGO. 
 
^IFOtJJ. 
 
 
 
 O ^ -i O 
 
 By 
 
 
 l_ibp«ry of Coo--'<'i«s 
 
 Two Copies Rect' to 
 JUL 16 1900 
 
 SECOND COPY. 
 ORDER DiV'StOS. 
 
 JUL 25 1900 
 

 P 
 
 •HI 
 
 > IDEAL KITCHEN. 
 
 m 
 
 P/\N V^f^SHER^ 
 
 I 
 
 f 
 
 , Jo- 
 
 
 jbmpanying plan iMustrates a kitchen lo 
 
 detached building and supposed to be 
 
 i given a first consideration in t&e build- 
 
 hotei. 
 
 ed above the basement, or on th« second 
 
 as nothing but the ceiling and roof above 
 
 /faciiitating arrangements for ample ven- 
 
 la the structure bein^ away from the main 
 
 ^ kitchen fun>es will penetrate the hotel. 
 
 jior is finished in enameled tile or brick. 
 
 4d floor. There are no partition walls.ex- 
 
 Hone back of the range which is of brick. 
 
 krtitions seperatingthe different depart- 
 
 ist of a sheet iron Iwse three feet high 
 
 nted with wire screen. Ihereisiio wood 
 
 en except the table tops and the liuin; 
 
 t sinks and ice boxes, which makes it an 
 
 to keep til e room clear of roaches and 
 
 rniin 
 
 »rd can stand in anyone place in the kit- 
 t what is going on ererywhere in tlie room, 
 ing only one entrance and exit for em- 
 leans of an iron stairway tive feet wide, 
 sy for anyone to come and go from the 
 oticed 
 
 s kitchen (or in the basement) »re the 
 g rooms, the storerooms and the waiters" 
 >ms. 
 
 n and light are by means of windows a 
 et from the floor on the sides, and by 
 loors or hatches in the ceiling, permitting 
 »f heat and smoke through the ventilators 
 !a hip roof. I would have the kitchen 
 opaque glass and guarded with wire 
 
 ifange is a large cap or hood to carry off 
 i smell, arising from the cooking, through 
 
 warmer I would have not over four feet 
 
 high by two and a half feet wide, and 
 
 ong, the two fronts of steel rolling blinds. 
 
 t'9i/'i1 opened there is no obstruction of view 
 
 r^/^ U it will be noticed, are arranged against 
 »e sinks for two departments being to- 
 _to require as little plumbing as possible 
 -Served from the cold meat room. 
 ' /feck is located conveniently under the 
 ?. It is built in partitions to hold three 
 [itanding on the edce. 
 KEY TO DIAGR.AM 
 steamers g Cake and toast range 
 to Pudding warmer 
 1 1 StairwaV •<> low er floor 
 
 13 Egg boiler 
 closets 13 Roll warmer 
 
 14 Salad service 
 i^ugh 15 Silver cleaning room 
 ilers and steamers 
 
 S PA C £. I this plan will show to anyone exper 
 :hen work, that there is plenty of room 
 
 • ^.f ■> y T^-rT -^^- f'^erything handy, so to speak, and 
 ^fTS can make their round and secure 
 
 /Vl /4 / i\l *'''''^"' confusion or hindrance. 
 
 red or more people can be served from 
 
 Ipthes 
 izfhute 
 

 P/\N WASHERS 
 
 Y<<1^^^^^''^^^' 
 
 VEGETABLE 
 ROON\ 
 
 -2 
 
 / 
 
 KITCHC/V DINlt^Q ROOM 
 
 tCB B0)( 
 
 1 DD; 
 
 RANQE 
 
 <Z 
 
 BAIN 
 jMARfE 
 
 
 to 
 
 CD 
 
 cr> 
 
 27/5// HE/\r£:.H 
 
 Comhinti 
 ICL Boy. 
 
 J 
 
 DIS H TfKBLE 
 
 fpTsTP 
 \w/\sH//rc 
 
 3 J 
 
 z 
 
 THAY f^ACK ONOtn ro^Ti/V^ TA0I.S 
 
 PAsiRy moM 
 c 
 
 'GLASS 
 PANTRY 
 
 5 3 \f\ ^^r^ \ 
 
 OPSJV SPACE SEP- 
 
 >>> ^^^ y ^TTry 
 
 y 
 
 'Ar//va THE K I TC H £ /\f 
 
 /\AMN DINING ROOM 
 
 > ? ^ ^ / // / ^ ^ ^ J ^ ^ ^^y^.^ y/ / /y / ^ // ^ ^ ^ ? ^ ^ ^ ^ / ^ 
 
 'ZZZZZZ 
 
 AN IDEAL KITCHEN. 
 
 Designed by John Telliiian for "The Practical Hotel Steward.' 
 
 The accompanying plan illustrates a kitchen lo 
 cated in a detached building and supposed to be 
 designed and given a first consideration in the build- 
 ing of a new hotel. 
 
 It is located above the basement, or on tlie second 
 floor, and has nothing but the ceiling and roof above 
 it, thereby facilitating arrangements for ample ven- 
 tilation; and the structure being away from the main 
 building, no kitchen fumes will penetrate tlie hotel. 
 
 The interior is finished in enameled tile or brick, 
 and has tiled floor. There are no partition walls. ex- 
 cepting the one back of the range, which is of brick. 
 All other partitions seperating the diff'erent depart- 
 ments consist of a sheet iron base three feet high 
 and surmounted with wire screen. I'here isiio wood 
 in the kitchen except the table tops and the lining 
 of the large sinks and ice boxes, which makes it an 
 easy matter to keep the room clear of roaches and 
 all other vermin. 
 
 The steward can stand in anyone place in the kit- 
 chen and see what is going on everywhere in the room. 
 
 There being only one entrance and exit for em- 
 ployes, by means of an iron stairway five feet wide, 
 it is not easy for anyone to come and go from the 
 kitchen unnoticed. 
 
 Below the kitchen (or in the basement) Ire the 
 help's dining rooms, the storerooms and the waiters' 
 dressing rooms. 
 
 Ventilation and light are by means of windows a- 
 bout four feet from the floor on the sides, and by 
 large drop doors or hatclies in the ceiling, permitting 
 the escape of heat and smoke through the ventilators 
 at the top of a hip roof. I would have the kitchen 
 windows of opaque glass and guarded with wire 
 netting. 
 
 Over the range is a large cap or hood to carry off 
 the smoke or smell, arising from the cooking, through 
 the chimney. 
 
 The plate warmer I would have not over four feet 
 eight inches high, by two and a half feet wide, and 
 twenty feet Tong, the two fronts of steel rolling blinds, 
 so that when opened there is no obstruction of view 
 overhead. 
 
 The sinks, it will be noticed, are arranged against 
 partitions, the sinks for two departments being to- 
 gether so as to require as little plumbing as possible. 
 
 Salads are served from the cold meat room. 
 
 The tray rack is located conveniently under the 
 sorting table. It is built in partitions to hold three 
 trays each, standing on the edge. 
 
 KEY TO DIAGRAM. 
 
 1 Vegetable steamers 9 Cake and toast range 
 
 2 Tables 10 Pudding warmer 
 
 3 Sinks II Stairway to lower floor 
 
 4 Ice boxes 12 Egg boiler 
 
 5 Cooks' clothes closets 13 Roll warmer 
 
 6 Garbage chute 14 Salad service 
 
 7 Baker's trough 15 Silver cleaning room 
 
 8 Pastry boilers and steamers 
 
 A glance at this plan will show to anyone exper- 
 ienced in kitchen work, that there is plenty of room 
 for the workers, everything handy, so to speak, and 
 that the wtf'ters can itialce tlieir round and secure 
 their orders without confusion or hindrance. 
 
 Five hundred or more people can be served from 
 this kitchen. 
 
IDEAL KITCHEN BASEMENT. 
 
 iK'Kianed by John TMllman. for The Practlc*! Uol«l SMwMd " 
 The accompanying design presents the basement 
 plan of the ideal kitchen (illustrated on preceding 
 page) and belongs to the steward's or working de- 
 partment, of the hotel. 
 
 Tiie floors arc all of concrete or cement; the par- 
 titions of brick and tile, excepting the help's kitchen. 
 which is partitioned with sheet iron and wire. 
 
 The waiters' dressing room is arranged with fifty 
 ckers in which they can hang their clothes. A 
 ith. niljoiniiig the toilet, opens into this room and 
 IS for their exclusive use. 
 
 The helps hall (separate men's and Rii is' dcpu t- 
 mcnts) islaiRP enough to act uniniod.ite sixty men 
 and thirty live girls at one seating in the two rooms. 
 
 In the entrance way, at the point whei c the w.ii( li 
 man is located, all tho help of both the back lul 
 front part of ihc house enter and leave thron: 'i i 
 turnstile governed by the watclunan. and ar<' sub 
 jtct to his scrutiny. No one can come or go wiilioui 
 exhibiting an employe's pass 
 
 The receiving door opens into the store room an<l 
 is under the control of the steward and receivm 
 ihe beam of the wagon scale is controlled m ilic 
 receiving room. 
 
 The receiving room is partioncd off with glass, af- 
 fording a view of the store room. 
 
 The ice plant is large enough for all cooling pur- 
 poses in kitchen, pantry and storage, and inalus 
 rnough ice for all other purposes. Ihe dri.ikniK 
 water for the dining room and guests in their room:* 
 IS congealed in the bottles from which it is served, 
 instead of \Ue old style pitcher service with broken 
 ice and water. 
 
 Tlie ice cieam plant is also located in this depart 
 ment. ^ 
 
 The fuel for the kitchen is brought by the kitchen 
 fireman through a passageway behind the watch 
 ■nan's stand, the door of which is controlled by ll.. 
 natchman. 
 
FLOOR. 
 
 /xxVH ^^ezzz^^v 
 
 lomi 
 
 iCe C R EA/V\ 
 ; Cf ENGINE 
 
 ^IDEAL KITCHEN BASEMENT. 
 
 / Designed by .lohn Tellman, for "The Practical Hotel Steward ' 
 "^ The accompanying design presents the basement 
 / plan of the ideal kitchen (illustrated on preceding 
 / page) and belongs to the steward's or working de- 
 ' partmcnt, of the hotel. 
 
 The floors are all of concrete or cement; the par- 
 titions of brick and tile, excepting the help's kitchen, 
 which is partitioned with sheet iron and wire. 
 
 W 
 
 D 
 
 /\n fl/ /\r B u/ LD tr^ Q 
 
 The waiters' dressing room is arranged with fifty 
 lockers in which they can hang their clothes. A 
 ' '^ bath, adjoining the toilet, opens into this room and 
 / is for their exclusive use. 
 
 / The help's hall (separate men's and girls' depart- 
 ' ments) is large enough to accommodate sixty men 
 > and thirty five girls at one seating in the two rooms. 
 
 \ / In the entrance way, at the point where the watch- 
 / man is located, all the help of both the back and 
 front part of the house enter and leave through a 
 turnstile governed by the watchman, and are sub- 
 ject to his scrutiny. No one can come or go without 
 exhibiting an employe's pass 
 
 The receiving door opens into the store room and 
 is under the control of the steward and receiver. 
 The beam of the wagon scale is controlled in the 
 receiving room. 
 
 The receiving room is partioned off with glass, af- 
 fording a view of the store room. 
 
 The ice plant is large enough for all cooling pur- 
 poses in kitchen, pantry and storage, and makes 
 enough ice for all other purposes. The drinking 
 water for the dining room and guests in their rooms 
 is congealed in the bottles from which it is served, 
 instead of Uie old-style pitcher service with broken 
 ice and water. 
 
 The ice cream plant is also located in this depart- 
 ment. 
 
 The fuel for the kitchen is brought by the kitchen 
 fireman through a passageway behind the watch- 
 man's stand, the door of which is controlled by the 
 
 ivatchman. 
 
AUGUST 1896. 
 
 DATE LOINS 
 
 REMARKS: 
 
 ViZl IM 2;. 
 
 I 
 
 STEWARDS' REPORT 
 
 for week ending- August 19, 1896. 
 
 ITEMIZED S TATI-.MENT OF DAILY ISS 
 The making of different kinds of reports d 
 
 while others require more detailed report, s 
 how much it requires of each kind of mate 
 each guest; how many pounds of loins, ribs 
 butter, dozen eggs, gallons milk, etc., and t 
 cent, used for each guest. To make such a 
 regularly requires an extra book as illu 
 above. 
 
 AMT. 
 
 COST. 
 
 PER 
 CAPITA 
 
 AMT. 1 
 
 Inc. 
 
 DEC 
 
 23;t 
 
 34 
 
 9b 
 
 .0272 
 
 
 
 58.S 
 
 73 
 
 lb 
 
 .0571 
 
 
 
 178 
 
 13 
 
 48 
 
 .0105 
 
 
 
 9( 
 
 n 
 
 28 
 
 .0088 
 
 
 
 723 
 
 51 
 
 17 
 
 .0422 
 
 
 
 224 
 
 41 
 
 55 
 
 .0324 
 
 
 
 480 
 
 52 
 
 51 
 
 .0409 
 
 
 
 
 8!» 
 
 93 
 
 .0702 
 
 
 
 
 60 
 
 94 
 
 .0475 
 
 
 
 
 .5fi 
 
 80 
 
 .0434 
 
 
 
 
 73 
 
 05 
 
 .0.571 
 
 
 
 
 113 
 
 35 
 
 .0884 
 
 
 
 
 173 
 
 49 
 
 .1.354 
 
 
 
 
 13.5 
 
 79 
 
 .1059 
 
 
 
 .7670 
 
 
 984 
 
 35 
 
 
 
 
 Loins 
 — Ribs 
 tTeal 
 Pork 
 autton 
 
 8eef tenderloin 
 Poultry 
 liame 
 -Hisc. meats 
 Ailk and cream 
 lysters 
 i-ish 
 i'egctables 
 
 ruits 
 
 rooeries 
 ;ggrs and butter 
 
 'otal issues 
 
 otal house count for seven days 1281. 
 )ost per capita S.7684. 
 
 THE STEWARDS REPORT. 
 The "steward's report, " illustrated above, is 
 on the desire of the management. The n^ken from this "Itemized Statement of Daily Issues" 
 desire to know only how much it costs for eacfook and shows the per capita cost of each of the 
 
 jfincipal articles of consumption, as, for instance, 
 , 16 first entry "Loins" shows for the week "233 lbs." 
 ,t a cost of *34.95, which sum, divided by 1,281, the 
 ggregate of the week's house count, shows the loins 
 5 have cost only about 2% cents per capita per day; 
 nd so on for the balance of the report. The differ- 
 nce of the per capita total of $76.84 on the "Itemized 
 tatement ' book and the per capita total $76.70 of 
 
 This book is folio page about twenty-two Ug stg^vard's report, is simply in the non-extension 
 across by sixteen inches deep. It is ruled in s[ fractional parts of cents too small for computation 
 vertical department columns and eight hor i a report of this kind. 
 
AUGUST 
 
 1896. 
 
 
 
 
 
 
 
 
 
 
 ITEMIZED STATEMENT 
 
 OF 
 
 DAILY ISSUES 
 
 RVI 
 
 1» 
 2 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 DATE 
 
 IX)INS 
 
 HI US 
 
 VBAIi 
 
 PORK 
 
 MUTTON 
 
 BKEF 
 TORLiOlN 
 
 POULTKV 
 
 GAME 
 
 Mi^r 
 mkat.s 
 
 MILK ANP 
 '■KKAM 
 
 niTT 
 
 
 FISH 
 
 K 
 
 T 
 
 .50 
 10 
 
 V GTBLsIgROC'RIES sundries por^^ay 
 
 13 
 
 
 
 
 I'il 
 
 I.) 
 
 H 
 
 au 
 
 
 64 
 
 
 
 
 11.'. 
 107 
 
 X 
 
 o:> 
 49 
 
 CI 
 
 11 
 
 2il 
 
 •:6 
 
 2 
 
 CI) 
 
 
 
 
 
 1 
 
 4( 
 «l 
 
 
 » 
 
 4r, 
 
 
 .'t 
 
 20 
 
 20 
 
 to 
 
 
 8 
 
 &n 
 
 
 5 
 
 I 
 
 70 
 10 
 
 
 9 
 
 47 
 ♦. 
 0: 
 29 
 
 
 
 
 
 
 
 
 
 
 
 
 /5 
 
 ;; 
 
 
 
 «; 
 
 
 
 
 
 ?.) 
 
 r,4 
 
 
 // 
 
 ■>u 
 
 100 
 
 
 «(, 
 
 
 
 
 
 .s 
 
 Oil 
 
 
 
 — -' 
 
 oil 
 
 -- 
 
 ~ 
 
 
 — 
 
 ""l 
 
 
 — 
 
 :-.' 
 
 .<■: 
 
 
 9 
 
 HI, 
 
 
 T~' 
 
 ■>l> 
 
 
 
 
 
 I.tS 
 
 im 
 
 It 
 
 5t 
 
 r. 
 
 in 
 
 I-;:: 
 
 15 
 
 w 
 
 
 
 
 
 
 
 ;xi... 
 
 '•' 
 
 00 
 
 
 
 
 11 
 
 .Ml 
 
 
 
 
 
 h 
 
 12 
 
 25 
 
 m 
 
 7.'> 
 
 
 6 
 5 
 
 15 
 95 
 
 
 :s 
 2 
 
 14 
 
 1 
 
 90 
 82 
 85 
 
 •:h 
 
 
 
 
 
 
 
 
 — 
 
 ^ 
 
 III 
 
 
 ;.) 
 
 .■>■> 
 
 11' 
 
 
 
 
 
 
 
 L' 
 
 
 
 
 
 is:i 
 
 21 
 
 r,ii 
 
 
 
 
 
 II 
 
 T, 
 
 
 
 <", 
 
 
 
 ■•1. 
 
 
 ^ 
 
 .V 
 
 
 ;.( 
 
 .S' 
 
 
 IJ 
 
 /(/ 
 
 
 ■-■> 
 
 .S2 
 
 
 
 
 
 llo 
 
 .i/ 
 
 15 
 
 
 
 
 
 
 
 di 
 
 
 
 
 ion 
 
 I 
 
 no 
 211 
 
 ^' 
 
 II 
 
 :ii 
 
 vr. 
 
 
 
 
 
 t 
 
 10 
 
 44 
 
 
 s 
 
 2- 
 
 
 1: 
 
 20 
 
 »l 
 no 
 
 0« 
 
 
 H 
 
 'J' 
 
 
 11 
 
 50 
 90 
 25 
 
 
 15 
 
 50 
 50 
 
 
 6 
 1:' 
 
 86 
 9:i 
 54 
 75 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 .V 
 
 ;cj 
 
 
 """■ 
 
 •iO 
 
 ^™" 
 
 IS 
 
 
 ~ 
 
 14 
 
 .v-^ 
 
 CO 
 
 
 'JO 
 
 ■"" 
 
 
 
 
 /) 
 
 /// 
 
 
 X 
 
 i';^ 
 
 
 ;\ 
 
 It. 
 
 
 " 
 
 .'« 
 
 
 /•-• 
 
 «i 
 
 
 16 
 
 llil 
 
 
 2;* 
 
 «s 
 
 
 
 
 
 v.r> 
 
 «> 
 
 1« 
 
 .')« 
 
 R 
 
 4n 
 
 119 
 
 M 
 
 8)i 
 
 
 
 
 fiO 
 
 
 
 
 ■1 
 
 4 
 
 S."i 
 '.IS 
 20 
 
 
 9 
 
 OS 
 
 
 III 
 
 K.i 
 
 
 .. 
 
 70 
 
 
 21 
 
 2 
 
 50 
 50 
 
 
 11 
 
 5 
 
 50 
 40 
 
 
 4 
 14 
 
 10 
 
 1:'. 
 
 .51' 
 
 
 
 
 
 
 
 
 
 ,y 
 
 ■/(' 
 
 
 /; 
 
 s> 
 
 
 
 
 
 
 -.', 
 
 
 
 
 
 
 
 
 /i 
 
 •/r 
 
 
 
 
 
 /.! 
 
 Hi 
 
 
 ;y 
 
 0: 
 
 
 /" ;n 
 
 
 .'( 
 
 :/ 
 
 
 ■i4 
 
 
 
 ;« 
 
 
 
 2.'» 
 
 ./(/ 
 
 
 
 
 
 131 
 
 ;.? 
 
 17 
 
 "'■' 
 
 K 
 
 k;. 
 
 Kill 
 
 r; 
 
 Wl 
 
 
 
 
 .'II 
 
 ( 
 
 IIS 
 
 'ili^ 
 
 1 
 li 
 
 S'.l 
 
 i 1 
 
 l!.-| 
 
 •I'.i 
 
 1' 
 
 (i: 
 
 no 
 
 li 
 
 ;i;i 
 
 
 
 
 
 1 
 
 08 
 52 
 
 
 8 
 
 47 
 
 
 :: (ill 
 1-4 40 
 
 
 11 
 
 20 
 
 
 11 
 
 50 
 75 
 
 
 5 
 2 
 
 60 
 
 
 2 
 9 
 9 
 2 
 
 99 
 27 
 04 
 
 
 
 
 
 
 
 
 Til 
 
 S 
 
 .S.i 
 
 
 /•.' 
 
 .VI 
 
 
 
 
 
 4 
 
 «/^ 
 
 
 ;.>' 
 
 ;/.s' 
 
 
 <l 
 
 '/r 
 
 
 ,, 
 
 '.Id 
 
 
 
 
 
 14 
 
 *. 
 
 1 s 
 
 v; 
 
 
 i-'l r,Y, 
 
 
 II 
 
 2/^ 
 
 
 /••; 
 
 ■>:. 
 
 
 >y 
 
 J.-, 
 
 
 24 
 
 «•! 
 
 
 
 
 
 IK 
 
 «rt 
 
 IK 
 
 
 
 it: 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 .'>! 
 
 t 
 
 4 
 
 
 
 
 
 
 ' 
 
 .■>^ 
 
 
 '.I 
 
 4'.l 
 
 — 
 
 - 
 
 20 
 
 
 
 
 
 14 
 •ill 
 
 50 
 50 
 .'III 
 
 :«i 
 
 
 s 
 
 4.'. 
 ■>ll 
 
 
 11 
 4 
 
 ■>') 
 
 90 
 IK, 
 
 
 
 
 
 
 
 
 (1 
 
 ni 
 
 .V5 
 
 19 
 
 1: 
 
 2,S 
 
 t!l 
 
 
 »■-' 
 
 
 
 
 .■)!! 
 
 i 
 
 1: 
 
 ;f; 
 
 i< 
 
 .s: 
 
 
 
 
 
 
 
 
 c 
 
 14 
 
 10 
 
 
 K 
 
 20 
 
 20 
 Vi 
 00 
 
 
 8 
 
 00 
 
 
 :\ 
 
 50 
 
 so 
 
 25 
 
 
 I 
 
 Cll 
 
 
 9 
 8 
 2 
 
 82 
 58 
 04 
 50 
 
 
 
 
 
 
 
 
 ?1 
 M « 
 
 
 
 — 
 
 
 ?; 
 
 
 ., 
 
 ."■' 
 
 
 
 
 
 •/ 
 
 ;.< 
 
 
 i; 
 
 .S.i 
 
 
 
 
 
 
 
 
 ?" 
 
 VJ 
 
 
 >. 
 
 
 
 :"i 
 
 ^1 
 
 _^ 
 
 ■■< 
 
 m 
 
 
 4 
 
 2.5 
 
 
 ; 
 
 «(/ 
 
 
 ■>-. 
 
 ii4 
 
 
 
 
 
 /?; 
 
 .'« 
 
 DT 
 
 /.-J 
 
 ;;s 
 
 ;. 
 
 ^.^ 
 
 !/J 
 
 II 
 
 ;»> 
 
 :;>.,■ 
 
 ,3; 
 
 /; 
 
 2l'J 
 
 41 
 
 5.3 
 
 4H0 
 
 m 
 
 61 
 
 
 
 
 
 HII 
 
 .'« 
 
 
 W< 
 
 •J4 
 
 
 r;.i 
 
 7« 
 
 
 5« 
 
 XII 
 
 
 in 
 
 .•(.: 
 
 
 TV 
 
 «.5 
 
 
 i:i 
 
 4fi 
 
 
 
 
 
 9H4 
 
 .?o 
 
 Total cost of lli'st aeven uuIumiiK 
 Total cost of meats 
 
 281 09 
 371 02 
 
 Total columns 9 to 15 $613 3H 
 
 Total house count for week (seven days) 1281 
 Cost per capita $.7684 
 
 STEWARDS' REPORT 
 
 for week ending August 19, 1896. 
 
 ARTICLK. 
 
 AMT. 
 
 COST. 
 
 FER 
 CAPITA 
 
 AMT. 
 
 
 
 
 iNC 
 
 DEC 
 
 
 Loins 
 
 23;i 
 
 34 
 
 95 
 
 .0272 
 
 
 
 
 Ribs 
 
 585 
 
 73 
 
 15 
 
 .0571 
 
 
 
 
 Ve*I 
 
 178 
 
 13 
 
 48 
 
 .0105 
 
 
 
 
 Pork 
 
 91 
 
 11 
 
 28 
 
 .0088 
 
 
 
 
 Mutton 
 
 72; 
 
 54 
 
 17 
 
 .0422 
 
 
 
 
 Beef tenderloin 
 
 224 
 
 41 
 
 55 
 
 .0324 
 
 
 
 
 Poultry 
 
 480 
 
 52 
 
 51 
 
 .0409 
 
 
 
 
 Game 
 
 
 
 
 
 
 
 
 Misc. meats 
 
 
 Hll 
 
 93 
 
 .0702 
 
 
 
 
 Milk and cream 
 
 
 60 
 
 94 
 
 .0475 
 
 
 
 
 Oysters 
 
 
 
 
 
 
 
 
 Fish 
 
 
 56 
 
 80 
 
 .04.14 
 
 
 
 
 Vegetableg 
 
 
 73 
 
 05 
 
 .0571 
 
 
 
 
 Fruits 
 
 
 113 
 
 35 
 
 .0884 
 
 
 
 
 Groceries 
 
 
 173 
 
 49 
 
 .1.354 
 
 
 
 
 Vggtt and butter 
 
 
 13.% 
 
 79 
 
 .1059 
 
 
 
 
 
 .7670 
 
 
 Total Issues 
 
 
 984 
 
 36 
 
 
 
 
 
 Total house count for seven days 1281. 
 Cost per capita 1.7684. 
 
 IIRMIZKI) SIATKMKNT OK D.MLY ISSUES. 
 
 ■Ihe making of diffi-rcnt kinds of reports depends 
 on tho desire of ,1,.. nuinngement. Tlie majority 
 'les.rc to know only liow mud. it costs for each guest, 
 |vl..le others reci.iuMnoro detailed report, such as 
 '^o^v much i, requires of each kind of material for 
 "ch guest ; how n,any pounds of loins, ribs, sausage 
 
 utter, do^en eggs, g,,lions milk, etc., and the per 
 "m.u.edforeach,uest. To make such a report 
 ablve. ' '''"''" '" '"''' ''°°' '^ illustrated 
 
 ^c!ZlT '"' '°"° '''' '''•^"' twenty-two inches 
 
 V ra ;'"""""''^^''^'=''- ^' -"led in Sixteen 
 
 department columns and eight horizontal 
 
 spaces, seven of which are for days of the week and 
 one for "remarks." 
 
 Each vertical department is subdivided into two 
 columns for quantities and prices, for instance: t lo 
 first entry on the first line under head of "R'bs 
 ■•!.: lbs." at a cost of •■.^15. . 4. ' and under head ol 
 ••mutton" "IIS lbs." at cost of "$8.05 " and "W lbs- 
 at cost of ••.^7-49. • the total cost of mutton fo. t .^ 
 day (.August 13) being $ISS4 [AH totals in «*''*^^' J^'^ 
 tration are printed in italic figures.l The ^°^'' J° ^^ 
 of all issues for the day is shown in the en 
 $153.00 in the 16th column. ^ 
 
 All the items in this book are copied and .n^--^-'-^ 
 from the regular issue book. 
 
 In making this report I have invariably found it 
 desirable to separate the meats from the rest of the 
 supplies, as shown in the "Remarks" space, where 
 the total cost for the week of the first seven columns 
 's fa8i.o9. and of all meats, (including miscellaneous 
 meats in the eighth column) to be $371 02 
 
 The total of the rest of the supplies (columns 9 to 
 »S) is shown to be $613.33 and the grand total of the 
 sixteen columns is $984 35- 
 
 e will suppose the house count averaged 183 a 
 
 ay during the week, or a total of 1,281 for the week. 
 
 •vide $984 (the grand total of issues for the week) 
 
 ' 1.281 (the house count for the week) and the 
 "u t IS a fraction over 765^ cents per capita a day. 
 
 THE STEWARDS REPORT. 
 The "steward's report," illustrated above, is 
 taken from this •Itemized Statement of Daily Issues" 
 book and shows the per capita cost of each of the 
 principal articles of consumption, as, for instance, 
 the first entry ••Loins" shows for the week •'233 lbs." 
 at a cost of $34. 95. which sum, divided by 1,281, the 
 aggregate of the week's house count, shows the loins 
 to have cost only about 2% ct-nts per capita per day ; 
 and so on for the balance of the report. The differ- 
 ence of the per capita total of $76.84 on the "Itemized 
 .Statement " book and the per capita total $76 70 of 
 the steward's report, is simply in the non-extension 
 of fractional parts of cents too small for computation 
 in a report of this kind. 
 
miNiioD y r 
 
 iVMinj joyoso 
 
 y/NA/JlO'3 v 
 
 lDN3lAJ310aa 
 
 QJldVlQ la 
 
 W. H. BENDER 
 
 W.J.QUNNING 
 
 C.CLARKE. 
 
 L.W.HOHLER 
 
 THCO, PETIT 
 
 IDKAS IN SETtING A BANQUET TABLE 
 A Pittoriitl F.vprtssion of Ike Art of lUinqurt Cater in^ 
 by Sti'frtil (Itnllemfii I'romiHtnl in the Hotel, 
 Nestiiuriint mid Cliih World 
 (Hvo putfolT.) 
 W. H. BKNOKK 
 W. M. IJcmliT, caloriT the Richelieu, Chicago. 
 Naplun ill plain fold on plate. Pluto one Inch from 
 eilKi- iif table and knives and forkg in line. Oyster 
 fork beiiii; lirst to be used Is laid crosswise with 
 pnniKS loiuhinK the bowl of the soup spoon. Much 
 silver on the table ia confnslnR to the diner, there 
 fore put on only such as is required, and replenish 
 as the meal proRresses. No butter. Oo not load 
 the labU- with condiments and relishes but liavetheni 
 passed artnind. It spoils the appearance of the table 
 to hide the cloth under a profusion of ware. 
 I BooquKt 6 Halt 
 
 1 l.iiiito folk iiiul l\»li fork II C'hiiiii|>n4(i<o 
 
 H Steol lilitilKkiilfo MtiiiiKpoun T Clnrpt 
 
 bullor kiUro, oyKlur fork R Hiiiuorno 
 4 Boiip (tlHh Witlor 
 
 W. J. CUNNING 
 W. J. Uunninfc, SMperintendont Columbus Club. 
 Chicago: Napkin in attractive fold with Vienna 
 roll over the forks. Oyster fork to lean on plate. 
 Believes in loading a table as much as possible with 
 •▼erythfnp, :x9 a big array of china, glass and silver 
 looks pretty, especially under illumination. Small 
 silver peppers, red and black, for each four; also 
 celery, olives, salted almonds, etc.. on the table so 
 that every fourth person can reach them. No ira 
 spoon, no castors, no butter (no one has a right to 
 eat butter except at breakfast, luncheon or supper ) 
 
 Sherry with the soup, white wine with oysters and 
 fish, then champagne. [Mr. Gunning thinks in serv- 
 ing a banquet that cheese should come with the 
 salad instead of at the end of the repast. Nothing 
 is nicer than Camembert or Brie, he says, with celery 
 or lettuce salad. The salad course marks the change 
 in the dinner and cheese with it obliterates the taste 
 of the preceding courses and prepares for the sweet 
 finish ] 
 
 I Ojrsterplule on dinner plate, t Individual salt o«llu 
 
 Adiilly on dlniKtrplatv until 5 Water 
 
 artvmoup plate la remuT(>d. « CbuinpaKDe 
 1 3kiilvoii. a forkii. an oyster 7 White wine 
 
 fork and soup 8|ioon. 8 8herry 
 
 I Napkin 
 
 R. G. CLARKE. 
 
 R. G. Clarke, manager Kinsley's: For six course 
 dinner. A simple decoration of loose flowers. Nap- 
 kin artislically folded on plate. Oysters to come 
 after guest is seated. Bread sticks and pulled bread 
 laid on the table cloth. Glasses arranged in curve 
 and so placed as to show a distinct row of each par- 
 ticular kind of glass lengthwise of the table. Oyster 
 fork, which is the first to be used, is laid to right of 
 plate over and crosswise of the knives. 
 
 I Oelory 
 
 i Hri>ad Rtlokii 
 
 » I'uUtM bn>ad 
 
 4 Salt ■tinker and |>epper 
 
 6 U<e orconi Rpuun 
 
 Huti«.>r knlfo 
 
 " Soup spoon 
 
 8 Mtb kntr« 
 
 L W. KOHLER 
 L. W Kohler, steward Chicago Beach Hotel. 
 Napkin on plate. Would have three dishes of olives 
 on the table and salt shaker and pepper for every 
 
 U 3 steel blade knives 
 
 10 •> h. »vy iii,.«t riirks,a Bab fork 
 
 fame fork and a salad fork 
 
 11 Hatter 
 1.' Water 
 
 1.1 ('liampairne 
 
 14 Clurei 
 
 15 sbeiry 
 
 two. But very little silver on the table, but lots on 
 sideboard. No teaspoons until required. 
 1 Butter knlfe.soup spoon and 3 Champacno 
 
 larKe knife 4 Clarrt 
 
 > 07*ter fork and lar^e fork 6 Hauterne H Water 
 
 THEO. PETIT. 
 Theo. Petit, caterer, formerly with Spiers & Pond. 
 Paris: late proprietor of the Restaurant Francais. at 
 the Wid-Winter Fair, San Francisco: 
 
 Napkin on plate. No water. Sherry to go with 
 oysters : claret with the fish and entiees: champagne 
 with the roast. One salt shaker and one pepper to 
 do service for four diners, but prefer castor for all 
 condiments. Bread in large filatters. Tea spoons 
 and other silver passed as required during the meal. 
 1 nHb knife larxe fork 
 
 S Lance knife 4 champarne 
 
 5 Oyster fork, soup spoon and 6 Claret B Sberrr 
 
 W. O. COLENfAN. 
 W. O. Coleman, manager Burley & Co.'s hotel de- 
 partment: Should be centerpieces. Two large salad 
 castors on the table. Oyster and dinner plates. 
 Bread and small patty of butter on a plate Napkin 
 in long fold to right of plate. 
 
 1 Oyster plate on dinner platelU Salad fork 
 
 2 Brvad and butter plate 1 1 Tea and coffee spooni 
 
 3 Napkin 12 China salt celery dip not 
 « Bread and butter knife-pearl orer \\i Inch hlK>> and 
 
 handle with funcy shaped staodInK In a little plate 
 blade 13 Cut glass pepper siiaker 
 
 6 Dessert knife— plated bladeU Water 
 • Heat knife— steel blade 15 Claret 
 
 7 Oyster fork lii Cbampacne 
 
 8 Soap spoon 17 Port 
 B Larire fork 
 
 D. L. STAPLES. 
 
 D. L. Staples, headwaiter the Auditorium, Chicago . 
 Leave oysters off until guests are seated Place 
 everything where it comes most handy (or the diner. 
 
 A salt shaker for two. or a salt cellar for each one. 
 One pepper for four 
 
 1 IndlTlduitl <<alt fork 
 
 2 Niipkln on plate .'i Butler 
 .'I I.nrKC kntfe.Houp n|)Oon,des- H Water 
 
 NiTtknlre. butter knife 7 Chaiupagno 
 
 4 Ijurgo fork, tlxh fork, oyster R Huuternu U Sherry 
 
 D. D. CI.KMKNCK. 
 D. D. Clemence. manager 'flie Ontario, Chicago. 
 Oyster plate only. Crackers on 6 inch plate— one 
 plate between two people. No relishes— order them 
 if wanted, would have some dainty dish or bric-a- 
 brac china. Bread on tray. 
 
 1 Crncker plate 7 Napkin 
 
 2 Oyitur plate 8 Oyst«r. dessert II meat forks 
 
 3 IV|>i»!r uud Halt 9 Soup spoon 
 
 4 Ituttcr 10 Water 
 
 5 Two tea Spoons 11 Chuiupagne 
 t1 Meal knife, butter spreader. 13 Claret 
 
 dusnort kiiifit 13 Port 
 
 J. R COLEMAN 
 
 J. R. Colcin.iii. manager Grand F^acihc Hotel Cafe 
 Chicago, ai.d formerly of Young's and the Parker 
 House, Boston 
 
 Said Mr. Coleman: Several years ago when I was 
 at Young's in Huston Nicolini gave a dinner party in 
 honor of Paiti and requested me to serve caviar sal 
 ad before the oysters. Nicolini is a genuine epicur> 
 and his choice of caviar salad before the oysters was 
 a happy one. The caviar is mixed with lemon juic' 
 and whipped lightly and very carefully with a fork 
 so as not to break the delicate fish eggs. A small 
 portion is placed on a heart of lettuce leaf and 
 served on a dainty cnina dish. It creates an appetite 
 
 Mr. Coleman would have a dish of this caviar sal 
 ad on the dinner plate when the guest takes his seat 
 Butter, crackers and olives on sideboard. Only su( li 
 silverware on the table as is required for the early 
 
^DN3wiioa'a 
 
 QJldVlQ'ia 
 
 RKL 
 
 L,W.KOHLER 
 
 THEO. PETIT. 
 
 two. But very little silver on the table, but lots on 
 sideboard. No teaspoons until required. 
 
 1 Butter knife, soup spoon and 3 Champaeno 
 
 large knife 4 Claret 
 
 2 Oyster fork and large fork 5 Sauterne B Water 
 
 THEO. PETIT. 
 
 Theo. Petit, caterer, formerly with Spiers & Pond, 
 Paris ; late proprietor of the Restaurant Francais, at 
 the Wid-Winter Fair, San Francisco: 
 
 Napkin on plate. No water. Sherry to go with 
 oysters ; claret with the fish and entt ees ; champagne 
 with the roast. One salt shaker and one pepper to 
 do service for four diners, but prefer castor for all 
 condiments. Bread in large platters. Tea spoons 
 and other silver passed as required during the meal. 
 
 1 Fish knife large fork 
 
 2 Large knife 4 Champagne 
 
 3 Oyster fork, soup spoon and 5 Claret Sherry 
 
 W. O. COLEMAN. 
 W. O. Coleman, manager Burley & Co.'s hotel de- 
 partment: Should be centerpieces. Two large salad 
 castors on the table. Oyster and dinner plates. 
 Bread and small patty of butter on a plate. Napkin 
 in long fold to right of plate. 
 
 1 Oyster plate on dinner platelO Salad fork 
 
 2 Bread and butter plate 11 Tea and coffee spoons 
 
 3 Napkin 12 China salt celery dip not 
 * Bread and butter knife-pearl over \M inch high and 
 
 handle with fancy shaped standing in a little plate 
 blade 13 Cut glass pepper shaker 
 
 5 Dessert knife— plated bladeU Water 
 
 6 Meat knife — steel blade 15 Claret 
 
 7 Oyster fork 16 Champagne 
 
 8 Soup spoon 17 Port 
 
 9 Large fork 
 
 D. L. STAPLES. 
 D. L. Staples, headwaiter the Auditorium, Chicago: 
 Leave oysters off until guests are seated. Place 
 everything where it comes most handy for the diner. 
 
 A salt shaker for two, or a salt cellar for each one. 
 One pepper for four. 
 
 1 Individual salt fork 
 
 2 Napkin on plute 5 Butter 
 
 3 Large knife. soup spoon, des- 6 Water 
 
 sert knife, butter knife 7 Champagne 
 
 4 Largo fork, fish fork, oyster 8 Sauterne 9 Sherry 
 
 D. D. CLEMENCE. 
 D. D. Clemence, manager The Ontario, Chicago. 
 Oyster plate only. Crackers on 6 inch plate — one 
 plate between two people. No relishes — order them 
 if wanted, would have some dainty dish or bric-a- 
 brac china. Bread on tray. 
 
 1 Cracker plate 7 Napkin 
 
 2 Oyster plate 8 Oyster, dessert & meat forks 
 
 3 Pep.Der and salt 9 Soup spoon 
 
 4 Butter 10 Water 
 
 5 Two tea Spoons 11 Champagne 
 
 6 Meat knife, butter spreader, 12 Claret 
 
 dessert knife 13 Port 
 
 J. R. COLEMAN. 
 
 J. R. Coleman, manager Grand Pacific Hotel Cafe 
 Chicago, and formerly of Young's and the Parker 
 House, Boston. 
 
 Said Mr. Coleman: Several years ago when I was 
 at Young's in Boston Nicolini gave a dinner party in 
 honor of Patti and requested me to serve caviar sal- 
 ad before the oysters. Nicolini is a genuine epicure 
 and his choice of caviar salad before the oysters was 
 a happy one. The caviar is mixed with lemon juice 
 and whipped lightly and very carefully with a fork 
 so as not to break the delicate fish eggs. A small 
 portion is placed on a heart of lettuce leaf and 
 served on a dainty china dish. It creates an appetite. 
 
 Mr. Coleman would have a dish of this caviar sal- 
 ad on the dinner plate when the guest takes his seat. 
 Butter, crackers and olives on sideboard. Only such 
 silverware on the table as is required for the early 
 
stages of the banquet, the remainder on the side- 
 board for use when required. Napkin enfolding an 
 oyster roll, and bread sticks to go with soup laid on 
 the cloth between the napkin and the plate. A salt 
 shaker and pepper to every other plate. Would not 
 have individual salt cellar as they are not neat. 
 Sherry with soup; claret with game : champagne with 
 pastry. Claret should be in the room at least three 
 hours before the banquet so that it can be served at 
 the temperature of the room. 
 
 1 Caviar salad 6 Napkin with roll 
 
 2 Tea .spoon for caviar 7 Bread sticks 
 
 3 Meat knife and soup spoon 8 Water 
 
 4 Large fork and oyster fork 9 Cliampagne 
 
 5 Salt shaker and pepper tolO Claret 
 
 every other plate 11 Sherry 
 
 FRANK S. MURPHY. 
 Frank S. Murphy, headwaiter Virginia Hotel, Chi- 
 cago: Guest card placed on napkin on service plate 
 After oysters and soup are served the service plate 
 is removed to give place to fish plate. A bread and 
 butter plate and butter spreader in front of service 
 plate. Bread and butter in thin sandwiches, (two 
 kinds of bread) passed around after guests are 
 seated; also plain bread. No butter on table, but 
 on sideboard and brought on request. 
 
 1 Service plate 8 'J Bonbon dishes 
 
 2 Napkin 10 Oyster. Ush.service and large 
 
 3 Guest card forks 
 
 4 Bread and butter plate andll Large, service & fish knives 
 
 butter spreader and soup spoon 
 
 5 Almond Individual 12 Water 
 
 6 Pepper individual 13 Champagne 
 
 7 Salt Individual— gold-linedl4 Claret 
 
 silver spoon 15 Sherry 
 
 A. E. GLENNIE. 
 
 A. E. Glennie, supt.. Union League Club, Chicago. 
 
 My dear Mr. Willy: As per your request of yes- 
 terday, I herewith send you a rough sketch of what 
 is my idea of laying a banquet table, not knowing 
 whether it will be any use to you, as views of cater- 
 ers and stewards vary so much in this matter that I 
 hardly know what to say. 
 
 The most of the caterers stick to the old idea that 
 they must have their tables lacfen with candies, cakes 
 and confectionary pieces, and the napkins and table- 
 cloths must be frilled and flounced, to make the ban- 
 quet a success. Now this was all right some ten or 
 twenty years ago, but it is very passe now, and not 
 considered good form. Even smilax is not used to 
 any extent now, or the set looking pieces of flowers 
 made in basket shape, but instead a few maiden-hair 
 or common ferns laid gracefully upon the cloth (not 
 in a straight row), and a cut glass bowl filled with 
 roses or any seasonable flowers, is, in my opinion, a 
 more artistic decoration and certainly has not the 
 
 stiffness or set look of a single string of smilax in the 
 centre of the table or the artificial baskets that are 
 used so much. 
 
 So putting this forth as the proper table decoration, 
 there are several good reasons therefor. First, if 
 the guest cares to carry away the flowers and they 
 are loose, he can do so; if they are wired, the pieces 
 are large and bulky and to tear them apart would 
 ruin the design, and if they were taken away whole 
 but few would be able to be accommodated ; but when 
 they are in a vase loose, they can be pulled apart and 
 distributed among the guests and still retain their 
 freshness. A flower withers very quickly after being 
 wired; still, most florists will recommend the set 
 pieces, for what reason I do not know, except it gives 
 them a chance to work off their old stock, which 
 would not look well in a vase There should always 
 be a button-hole, either a carnation or small rose, 
 placed at each gentleman's place, upon the napkin. 
 If ladies are present, half a dozen pinks or small 
 roses tied loosely together should be placed at their 
 places. So much for table decorations. 
 
 The old time caterers also have the idea of putting 
 on all the silver that is necessary to be used for the 
 whole dinner. This I also consider bad form, as it 
 takes up room and inconveniences the guests. Fresh 
 silver can be brought at any time. 
 
 My sketch shows a banquet table spread, three 
 kinds of wine to be served. 
 
 It is a good idea and it is done very often now, to 
 remove wine glasses from the table when service of 
 wine is finished, as it gives the guests more room, 
 but this is a matter of taste. Oysters should not be 
 placed upon the table until after the guests are 
 seated. It is also considered better form to pass 
 bread and not have it on the table. Salted almonds 
 should be served at all banquets, for they aid di- 
 gestion. 
 
 i Black pepper 
 
 2 Red pepper 
 
 3 Salt 
 
 4 Butter dish 
 
 5 Dish Of salted almonds 
 (J Water glass 
 
 7 Champagne glass 
 
 8 Claret glass 
 <J Sauterne glass 
 
 10 Oyster lork 
 
 11 Butter knife 
 
 12 Sovu> spoon 
 
 13 14 Knives 15 Napkin 
 16 17 Forks 
 
 GEO. FULWELL. 
 
 Geo. Fulwell, steward The Bates, Indianapolis, Ind 
 
 1 Bread 8 Bone dish 
 
 2 Napkin 9 Boquet 
 
 3 Hors d'oeuvre plate 10 Menu card 
 
 4 KIsh fork and entree fork 11 Salt and pepper 
 
 5 Kntree knife, butter knife, 12 Water 
 
 soupspoon 13 Champagne 
 
 ti Butter 14 Claret 
 
 7 Oyster fork 15 Burgundy 
 
PREFACE. 
 
 This book "The Practical Hotel Steward" is written 
 from the standpoint of one who has had years of prac- 
 tical experience, and reflect what, in his judgment, are 
 the best methods for a steward to follow. The author 
 does not claim to be infallible, or that his methods are 
 better than those of many others; but he believes them 
 to contain the elements of success. 
 
 John Tellman. 
 
JOHN TELLMAN. 
 
The Praetieal Hotel Steward. 
 
 COPYRIGHTED 1896 BY JOHN TELLMAN. 
 
 THE STEWARD'S DUTIES. class, capacity and internal arrangements being 
 The steward is a man who manages the domestic prime causes. He will find some houses not so mod- 
 concerns of another. ern, others not so well equipped as some in which 
 Stewardship is by no means created by the ad- he has previously been employed. That should be 
 vancement of the times, or improved methods of con- no reason for him to insist that "the pantry is in the 
 ducting hotels, clubs or restaurants. On the con- wrong place," "the furniture and utensils are com- 
 trary, we find this quite an ancient position of honor pletely out of date:" or, "worn out and should be 
 and trust. For instance: in Scripture, we find that thrown out at once;" or, "he cannot work in such an 
 Abraham had his steward: Joseph was the steward old rattletrap." While a great deal of the above may 
 of Potiphar; and, as we follow history down to the be true, yet others had charge before him and the 
 present time, all royal households and men of wealth house (may have) made a greatideal of money for the 
 and position accustomed to maintaining an estab- proprietors; and if he will only try to accustom him- 
 lishment always have a manager for their domestic self to. the house as he finds it, he may find things 
 affairs — a steward. not so badly arranged after all. 
 
 The hotel steward of today is supposed to be the GIVE HELP A FAIR TRIAL. 
 
 same kind of a man as history describes-a manager, a steward on entering a new place should not do 
 
 and an honest, trustworthy, judicious man on whom so with the belief that all the help of his predecessor 
 
 the domestic welfare and happiness depends. His must be fired out. Wait and give them a trial, for 
 
 duties in olden times were to supply the wants and they may be a great deal. better than those which he 
 
 necessary servants for the entertainment of those by can get to fill the places so vacated. Should he find 
 
 whom he was employed. The duties of the hotel by fair trial that the old help are undesirable, then 
 
 steward of today are to keep the house properly by all means change as quickly as possible, 
 
 supplied with provisions, to govern the help engaged HELP MUST RESPECT HIM 
 
 in preparing such provisions, and to direct the ser- 
 
 AJsteward of-judgment knows how to maintain the 
 vice. 
 
 ESSENTIAL QUALIFICATIONS. respectjof all with whom he may come in contact. 
 
 A steward should possess these three qualifications The position being clothed with considerable dignity 
 
 —honesty, a fair education and good judgment. A requires him to be of a reserved manner, speaking 
 
 man, no matter how efficient, will not be retained in ^o those in his charge on business only ; yet he should 
 
 position when found to be dishonest. The fact that "ot be haughty or hard'to. approach. He can be 
 
 a man has "the itching palm" will travel many miles pleasant to the yardman or any of those under him 
 
 farther than himself, and he often wonders why he ^^'^ ^t the same time feel (and have them feel) he is 
 
 cannot find another job. Education is necessary, their superior. 
 
 for it goes with judgment. A man without judgment RELATION TO PROPRIETOR OR MANAGER, 
 cannot manage others unless depending upon brute The steward's relation to the proprietor or mana- 
 
 force; and where force must be resorted to there can ggr is that of assistant in the fullest sense. The 
 
 be no harmony and no pleasure in work; and often proprietor or manager handles the business part: 
 
 he will be obliged to dismiss help who have proved the steward manages the domestic concerns. The 
 
 most valuable assistants. steward has charge of the back part of the house, 
 
 ADAPT HIMSELF TO CIRCUMSTANCES. attends to the marketing, sees that the help are all 
 
 To be a successful steward a man must be able to in their places of duty, that the meals are on time, 
 
 adapt himself to circumstances, as notwo hotels will superintends the preparation of the bills of fare, is 
 
 be found just exactly alike in every respect — the particularly careful that economy is observed in all 
 
2 THE PRACTICAL HOTEL STEWARD. 
 
 branches of his department, and sees to it that his should be promptly attended to; and should the ar- 
 
 expense account does not exceed the fixed limit for tides not be on hand they should be gotten as soon 
 
 theclassof house in which he isworking. He should as possible. These little attentions sometimes save 
 
 feel on terms ot utmost ease with his employer in a great deal of annoyance. 
 
 order that he may converse freely on any topic ap- RELATION TO THE HEADWAITER. 
 pertaining to the business in which both are inter- i„ 3,, ^g,, regulated hotels the steward is indirect 
 ested-to consult freely on all matters. By so doing authority over the headwaiter and dining room for- 
 he is certain to learn the ideas and desires of those ^es. But as the headwaiter is usually a man of in- 
 it is to his interest to please and satisfy. I believe telligence the steward should use caution in his ap- 
 it proper and businesslike, in most instances, for the pUcation of such authority, lest a breach of harmony 
 steward to forego his own ideas to those of his em- ^jgj^t ^^^^^ q^jj^ j^^^ jj ^j^^ headwaiter does not 
 ployer, for it is his employer's money which the try to fulfill the stewards directions it is in the stew- 
 steward spends for the house. The steward should ^rd's power to remove him or cause him to be re- 
 not go to the proprietor or manager with all little ^Qy^^, But this is not always best. The headwai- 
 troubles of no consequence. He is surely capable ter may be a first class man. He comes in direct con- 
 of dealing with them judiciously without the assis- ^^^^ ^^,-^^^ ^^^ ^1^^ ^^^^^^^ 33 ^^^1, ^^ ^(^^ manager or 
 tance of the man who is probably more occupied proprietor, and his efficiency has (very likely) proven 
 than himself. itself in many ways. It would be hard for the stew 
 RELATION TO THE GUESTS. ard to remove or try to have him removed without 
 
 While a steward should at all times treat guests serious remonstrance. With cool deliberation such 
 whom he meets with courtesy and respect, it is not friction need never occur, for the reason that you 
 advisable to court acquaintance. In some houses should not try to fill his place (perform his duties) 
 it is even better to keep at a distance, for the reason when he is there for that purpose. For instance: 
 that (especially with regular boarders) they often the steward going into the dining room during meal 
 hope to gain thereby some personal favor, which, if time and usurping the headwaiter's duties, such as 
 granted and found out by the other guests, they seating guests, etc. The headwaiter is not incap. 
 would be apt to feel slighted and cause complaint, able; or, if he is he should not be there, for in that 
 I will say, however, that he should not be deaf to case it would surely be impossible for him to main- 
 suggestions from guests or patrons of the house; he tain discipline and the obedience of his waiters. It 
 may hear something which may prove beneficial. If is, however, proper for the steward to call attention 
 a complaint is made give a fair hearing and then to and criticize the appearance and efficiency of the 
 promise investigation and remedy. It is to be remem- waiters. It is to the steward's, as well as to the 
 bered that a steward, no matter how old in the busi- headwaiter's interest, that waiters are in proper 
 ness is never too old to learti. dress, and, above all, clean in appearance; also that 
 RELATION TO THE HOUSEKEEPER. they serve neatly and with all possible dispatch. 
 
 The steward's relation to the housekeeper should ^he steward also gives directions to the headwaiter 
 
 be that of an associate in business, and should be ^^ ^"^ ^^'^"g^ ""' addition in service, that he may in- 
 
 cordial. While in some (especially country) hotels fo^m his waiters before meal hours; also any new 
 
 the steward is in authority over the housekeeper, rules in working. When arranging for banquets or 
 
 yet in the well arranged and regulated large city ^P^<='^' ^^''''^^ °^ ^"^ ^'""^^ ^^^ l^eadwaiter awaits 
 
 houses they are entirely independent of each other, ^he directions of the steward from beginning to end. 
 
 But they have a great many things in common and ^H this can be done without any breach in harmony, 
 
 can help and accommodate each other in a great THE ORGANIZING, GOVERNING AND FEEDING 
 
 many ways, especiall}' in the management and ex- OF HELP. 
 
 change of help. It often happens that the steward A very important part of the steward's duties is 
 
 is short of someone in his department: the house- the organizing, governing and feeding of the help, 
 
 keeper can send him one of her help to fill the va- I will begin this subject by dividing the working de- 
 
 cancy temporarily. On the other hand, she, for some partment into different branches as follows: 
 
 reason or other, may find it necessary to keep one or i. The cooks, 
 
 more of her help late in finishing certain work in the 2. Pastry and bakery, 
 
 house. It will not inconvenience the steward to see 3. Fruit pantry, 
 
 that they are well fed. Also any requisitions of nee- 4. Silver and glass pantry, 
 
 essaries the housekeeper may send to the storeroom 5. Dish service. 
 
THE PRACTICAL HOTEL STEWARD. 3 
 
 6. Servants' halls. and other material which he uses amounts to about 
 
 7. Storeroom. three-fifths of the expense of the table ; and if he is in- 
 
 8. Wine room. different can very easily throw away hundreds of 
 
 9. Yardmen. dollars almost unnoticed, until the steward's month- 
 10. Assistant or inside steward. ly statement is made. He has only to trim a loin of 
 
 [The latter allowable only in the larger houses.] beef or a rib closer than necessary and th.row the 
 
 DUTIES OF THE ASSISTANT STEWARD. waste into the stock boiler where it can not be found. 
 
 Where the steward has an assistant, the latter's The stock boiler never tells tales. For this reason 1 
 
 duties are to relieve the steward of the immediate would never force a reduction of salary on cooks, 
 
 supervision of the pantries and the servants' halls, vvithout first ascertaining if they willingly accept it. 
 
 to keep an account of all breakage, to look to the Should they not. then change the crew at the figure 
 
 saving of what food is returned from the dining room which the house can afford. 
 
 in good condition, to keep order in the kitchen when When a chef resigns, giving the required time to 
 the head steward can not be there. The assistant secure his successor, and he has shown himself faith- 
 steward is generally clothed with sufficient authority f"' and competent, it is well to let him remain until 
 to dismiss from service any employes under him. In his time expires; but should it, for any reason, be 
 many instances, however, he is restricted and is re- necessary to remove him, it is not advisable to give 
 quired to report all cases of insubordination to the ^0° ^°"S notice, in some cases none at all, but have 
 head steward. The inside steward should be a man his successor right in the kitchen at the time the 
 of some executive ability and action, and should not change is being made. I say this, because I have 
 be undecided about every trivial offence. He should found, almost without exception, when notice was 
 have a bearing of some dignity. Where there is a g'^en to the chef, the house was the loser. No mat- 
 competent chef who knows how to keep his crew in ^""^ ''ow well meaning the chef may be his cooks wilt 
 order the inside steward has no authority over the see that nothing is saved. I doubt if there is any 
 j.QQj^g_ ^other branch of business where such waste and des- 
 
 ^^^^ truction is practiced by men who are being removed 
 
 from their places in a peaceful way. 
 
 THE COOKS. ^ 
 
 Upon the cooks depends the good''name of the 
 hotel. Nc matter how weWthe rooms are kept, how THE PASTRY AND BAKERY, 
 elegant the ofl|ce and rotunda, or what modern con- The pastry and bakery, the second branch, is of 
 >enienGcrthehotel may have, they are all lost sight "° '^ss importance than the kitchen. When a hotel 
 of when the cooking is bad. Therefore the steward has poor bread or rolls there is complaint.no matter 
 will see that the cooks are the best the house can how good the cooks. When the pastry cook and 
 afford. A good many hotel men think that when they ^aker are competent, sober men it is generally this 
 have a chef with a good reputation, that ought to branch which causes less annoyance than the others, 
 settle the whole matter. They surely find themselve Being located in most instances away from the kit- 
 invariably mistaken; because a chef can ,tot do als ^hen they do their work quietly, as they are not in- 
 the work himself. And when it is expected that a terfered with in their labors by waiters or other help 
 chef, no matter how good he is, is supplied with in- ^^"'"S ^°' orders, (I will except resort hotels where 
 competentassistants, there will be disappointment! kitchen and bakery are in one room, and the pastry 
 When he should instruct his men in their work it is ^ook with his assistant serves his preparations.) 
 best he does it himself, and while he does their work Their storeroom account is also more easily kept in 
 his own is neglected. He can do only one man's ^heck. the material used by them being generally 
 work at a time. More than this : no hotel can afford cheaper and but little waste. The total cost of ma- 
 a crew of men who must learn at the expense of the. *e'''^'' ^^ compared with the kitchen, is a little more 
 j^pygj, than 3-16 of the total issues of supplies on the ave- 
 
 The cooks prepare all food which enters the dining ""^ge. If the men of this branch are not competent 
 
 room; and in most places the chef also directs the '"°''^ ^^^'^ '''"' ■■^^"''' ^'^^''^ '''"' ^"^ ^^'■"^'^ ^ ^^^ 
 
 serving, as in this way he can observe if his men ^ut some one thing or another will be a failure, 
 
 prepare and serve most attractively. After the dish THE FRUIT P.\NTRY. 
 
 passes him it is again subject to the scrutiny of the The fruit pantry is in most houses in charge of 
 
 Steward. With the chefrests the economy of the kit- girls : for that reason it requires a great deal of the 
 
 chen. He can make the steward's administration steward's personal attention. Here all relishes, 
 
 an expensive or an economical one, as the meats fruits, desserts, tea, coffee, milk and cream, butter, 
 
4 THE PRACTICAL HOTEL STEWARD. 
 
 and, in fact, everything not served by the cooks, is of the pantry girls. Where waiters are permitted to 
 
 served from the pantry. Good pantry girls are not help themselves they often take cream instead of 
 
 plentiful. When the steward has a good one he is milk fordrinking purposes. 
 
 fortunate and should try to keep her. It requires a SERVING THE BUTTER. 
 
 girl who is obedient and has a strong will of her own Butter is usually prepared for the dining room by 
 
 —one who will show no partiality, serving waiters in ^^^ ^f jhe waiters, and then served from the pantry. 
 
 turn as they call, and giving portions as directed by ECONOMY IN THE PANTRY. 
 
 the steward. Early in the season of small fruits the y^,, fruit, bread, crackers, relishes, milk, cream. 
 
 pantry often proves more expensive than need be, etc., not used, should be returned to the pantry from 
 
 especially if you have girls th-re who will try to j^e dining room, and not taken to the dish pantry. 
 
 please waiters, who always try to prevail on them ^here a great deal may be lost. 
 
 for favors in serving larger portions. ^^^^ SILVER P'^NTRY 
 
 TEA AND COFFEE MAKING. ^Yhe silver pantry is in accordance with the quan- 
 The makin ; of coffee and tea belongs to this branch, ^■^^y g^^j quality of the service of the hotel. In a great 
 In large houses there is a man who attends to the ^^^y places there is no silver pantry at all, the dish- 
 making of coffee and tea, assists at carving at meal washers washing the knives, forks, glasses, etc., at 
 time, opens the oysters and clams, or helps do so. one end of the sink ; but where a house has a fine 
 He serves the coffee and rolls and makes the toast silver service and cut glass there should be a sepa- 
 and griddle cakes. In other houses the work ofcof- ^ate room, which it is possible to lock after working 
 fee and tea making devolves on the assistant stew- hours. This should be in charge of one, or, if very 
 ard ; and again, in others, there is a girl who attends busy, two girls. On regular silver cleaning days the 
 to this, as well as the baking of cakes, making toast headwaiter generally furnishes men for assistance 
 in a place convenient to the dining room entrance, j^ ^^is work, since it is he who keeps account of this 
 She also has charge of the rolls and all breads, ^vare, 
 
 serves them in portions instead of permitting the THE DISH PANTRY, 
 waiters to help themselves, as in some places. The dish pantry is the place where all soiled dish- 
 Careful attention should be paid to the making of es are taken from the dining room. It generally 
 coffee. Every hotel man knows how much annoy- consists of a large sink, one sorting table and a draln- 
 ance it has given him, and yet it is not a difficult thing ing rack. Where there is a machine for dishwash- 
 to do. It takes no more work to make good coffee ing the latter is not needed, but a table instead, 
 than to make it poorly. In the first place, when you SATISFACTORY METHOD OF WASHING 
 have urns for making drip coffee, see that they are DISHES. 
 
 evenly heated, and be sure that water is boiling be- Where a house has no dishwashing machine I have 
 
 fore pouring it on the coffee. I would make the bags found the following method about the best to adopt: 
 
 of fine linen crash : then have the coffee of the best Have a sink made of two-inch pine wood about 14 
 
 quality ground very fine, using about one pound to feet long, 2 feet deep, 2I.2 feet wide, divided in three 
 
 every two gallons of boiling water; let steep, then parts — one for hot soapsuds; the second for clean 
 draw and pour it over a second time. It ought to hot rinsing water; the third for soakingdishes which 
 stand about fifteen minutes before using Make ^j^ ^ot wash easily, such as egg cups and dishes 
 only enough at one time to last abjut an hour. Start jj^at have been caked. Have a live steam pipe 
 your second urn about fifteen minutes before the placed in the first, so you can keep the water at the 
 first is empty. By instructing the coffee maker to desired heat; then get about six wire baskets six- 
 proceed in this manner there will always be good ^gg^ inches long by eleven inches wide and eleven 
 coffee. inches deep; have them lined with thin oak strips to 
 I should never make tea in an urn. When there j^ggp the wire (which should be galvanized) from 
 are pots to serve, have boiling water continually marking the dishes. After the dishes are carefully 
 during meal hours and draw into the teapots as taken scraped and sorted have the dishwasher (who 
 to the guest, about the same way as it is done in first should be a strong man) place them firmly, yet so 
 class restaurants. Tea loses all its good qualities the water can pass around every dish. When the 
 after standing over fifteen minutes and becomes real" basket is filled he should set it in the soap suds and 
 ly unhealthy as a beverage. let it stand until he has filled a second basket, when 
 SERVING THE MILK AND CREAM. he should take the first and plunge up and down four 
 Milk and cream should always be poured by one or five times. This forces the water around the 
 
THE PRACTICAL HOTEL STEWARD. 5 
 
 dishes. Then they sliould be plunged just as many left there until they are unfit for any use. then they 
 
 times in the rinsing water. If the water is hot the are taken out and sent to tlie help. Fish saved up 
 
 dishes will be thoroughly clean and dry without for most a week. Friday it is sent to the help. The 
 
 wiping. There is very little chipping. The method hash is burnt; the potatoes two days old are sour; 
 
 is in many ways preferable to a machine, which often food, none of which is fit for humans to eat — can you 
 
 does not give tiie satisfaction its expense would expect your help to be satisfied with it? Ifthissame 
 
 warrant. By the above described method one man stuff were used the same day, or not later than the 
 
 and three girls can wash the dishes for 200 people, next, warmed upand served nicely it would be eaien. 
 
 SAVING AT THE SCRAP TABLE. There are many inexpensive articles that can be 
 
 There should be arranged at the sorting table a given the help, such as dried fruit stewed for break- 
 kind of railing on which are suspended a number of ^^st; there are plenty of cheap relishes; and in the 
 tin vessels made square in order to fit closely to- summer, onions, radishes, cucumbers and occasion- 
 gether. in which everything is saved which comes ally watermelons and other refreshing field products 
 back from the dining room. The sorter should not ^re cheap enough. In houses where there is a sepa- 
 be allowed to use his judgment as to what should be ^^^^ kitchen for the help less complaint is heard, 
 saved. The steward or inside steward should watch The help should be well fed and it can be done 
 this branch very closely and after the meal, should without too great expense 
 deliver these savings to the chef, who can dispose HELPS ME.AL HOURS. 
 of them. The steward should post in a conspicuous place in 
 THE SERVANTS' HALLS. '^'^ halls the hours during which the help are to have 
 
 In houses where there are white and colored help, their meals served, 
 
 there is a dining room for the white, and another for THE STORE ROOM, 
 
 the colored help; also a second officers' hall. The store room is the real business branch of the 
 
 NURSES AND CHILDREN'S DINING ROOM. steward's department. The buying and selling is 
 
 The second officers' hall is also often used as the d^"« t^^''^' ^'^^ °"'y difference from the regular re- 
 nurses and children'sdining room and is under direc- tail grocery store being that goods are sold to the 
 tion of the head waiter: those priviliged to eat here ^^^'""^ departments of the hotel at cost price, al- 
 are the engineer, carpenter, head porter, linen room 'o^^'"6 "Otl'ing for shrinkage. It is in charge of a 
 girl, head laundress, billiard room man and second "^^^ ^^"^^ ^^^ storekeeper-in large houses two 
 bartender men, one the receiver, the other the bookkeeper who 
 
 also issues, with the assistance of the receirer. 
 FIRST OFFICERS' DINING ROOM. 
 
 When the first officers' do not eat in the regular '^"^ STORE ROOM ICE BOX. 
 
 dining room there is a room especially provided for ^" addition to the necessary storage rooms there 
 
 them, or they take their meals in the Ladies' Ordi- '^ a large refrigerator, in two compartments, in which 
 
 nary. 
 
 WAITERS FOR THE HELP. 
 
 Where there is colored help they should be waited 
 
 on by men of their own color ; the white help by girls. 
 
 Girls are always best for help's waiters ; they are REGULAR HOURS FOR STOREROOM ISSUES. 
 
 Cleaner and are more prompt and reliable. ^l^ere are regular hours during which time the 
 
 supplies are issued to the different branches or de- 
 
 are kept fresh meats in the one, dairy products in 
 the other part. The stock of goods is kept regulat. 
 ed according to the time required to procure fresh 
 fresh supplies from the market. 
 
 FEEDING THE HELP. 
 
 The feeding of the help is beyond a doubt the 
 
 most annoying branch of the steward's department. 
 
 To satisfy them is almost out of the question. No 
 
 partments, who send regularly filled requisitions. 
 THE STEWARD IN THE STOREROOM. 
 Here, also, is where the steward can be found dur- 
 
 matter what you give, even where they are fed from '"? »'^^ ^'"^^ ^« *^ "°' otherwise occupied, looking 
 
 the carving stand, they will find fault: but if the °'-^' '^'^ accounts, making up his market list and 
 
 steward will pay personal attention he can keep Preparing for his next day's bill of fare. 
 
 them from complaining. Often, no doubt, there is STOREROOM MONTHLY INVENTORY. 
 
 good cause for complaint, especially when their food Stock of supplies on hand should be taken at the 
 
 is prepared in the main kitchen by one of the cooks, end of every month and submitted to the office. 
 
 ■Vegetables and meats left over from the regular THE WINE ROOM. 
 
 meals are set in the ice box by the chef and often The wineroom is kept entirely seperate from the 
 
THE PRACTICAL HOTEL STEWARD. 
 
 store room and is in charge of the assistant steward 
 or wine storeroom man; but in many houses the 
 head bartender issues the wines. When in charge 
 of the latter the accounts are kept in the office and 
 
 WINE ISSUES. 
 The wine steward should fill no requisition for 
 wines or liquors of any kind for guests or bar unless 
 the same is first recorded in the office. A guest, in 
 
 a very filthy and neglected wine room is usually the ordering, should fill in a card, printed for thatpurpose 
 
 result. When wines are served to the dining room 
 from the wine room direct, the wine room should be in 
 charge of the steward's assistant or a wine steward. 
 TEMPERATURE OF WINE ROOM. 
 The wine room should be located where the tem- 
 perature is most equable— not too warm in the sum- 
 mer nor too cold in the winter. There should be 
 also a refrigerator arranged with racks on which 
 to keep such wines for daily use as champagnes, 
 white sti'.l wines, ales, beers and mineral waters. 
 Clarets, burgundies and all other dry red wines 
 should not be chilled before use 
 
 The waiter takes it to the clerk or cashier, who O.K's 
 it, which means that it has been charged to the guest. 
 Stock is taken once a month. This branch is one of 
 the most important factors in the success of an Amer. 
 ican plan hotel, many not being able to exist where 
 the traffic in wines is prohibited by law. 
 THE YARDMAN. 
 The yardman is needed for all the rough and heavy 
 work, helping the storekeeper and receiving the 
 groceries, freezing ice cream, keeping the yard and 
 sidewalks clean, looking after the help's toilet and 
 doing such other work as he may be called upon to do. 
 
 The following is a list of utensils required to conduct the back part of a hotel of about 250 rooms in 
 first class style. 
 
 I Nutmeg grater. 
 
 14x18x2 inch flat square 
 
 KITCHEN. 
 I 16 foot range. (4 oven) 
 I 30 inch broiler. 
 I 24 " 
 
 I Bain marie about 21^x4 feet. 
 I 40 gallon stock boiler. 
 
 I 25 
 
 3 Steamers. 
 
 I 12 in. marble mortar & pestle. 
 
 I 12 ft. carving stand &bain marie 
 
 I Egg boiler. 
 
 I 10 foot plate warmer. 
 
 I Toast, waffle and cake range. 
 
 1 Copper fisli boiler. 
 
 a 32 quart copper sauce pans. 
 
 2 20 " 
 
 4 16 ■• " ;; 
 3 12 
 
 8 inch copper saute pans. 
 
 braserie. 
 inch wire broilers. 
 
 14 
 16 
 16 
 13x1 
 
 "'^'s " '■ " , ., 
 
 QX12 " " oyster broilers. 
 
 2 French potato fryers. 
 I dozen egg fry pans. 
 
 3 Hotel fry pans, 
 I Black iron grease pan. 
 3 Porcelain lined iron pots for boil- 
 ing vegetables 
 
 I 10 inch potato masher, plunger 
 
 or Petroli. 
 1 Saratoga chip cutter. 
 
 1 large Enterprise meat cutter. 
 3 dozen fcrged basting sp.oons. 
 
 2 3 prong steet flesh forks. 
 
 2 6)4 inch flat skimmers. 
 6 No. 10 flat handle skimmers. 
 6 Cake turners. 
 I dozen gravy ladles (small) 
 J 1. •■ " (medium) 
 I " soup 
 
 3 Egg whips. 
 3 Flour dredges. 
 I K pt , I pt- and I quart measure 
 
 6 14x18x2 inch flat square pans 
 
 for steaks 
 2 8 inch Chinese strainers. 
 26" 
 
 I large collander. 
 I puree sieve 
 I •' brush 
 
 1 bread crumber 
 6 Grease brushes 
 
 12 Union parers and corers 
 
 6 Vegetable knives 
 
 12 8 inch and 12 10 inch milk pans 
 
 2 40 quart dish pans 
 
 2 30 
 
 2 20 " " " 
 
 2 14 
 
 6 Roast pans to fit range 
 6 " " half size 
 
 3 Waffle irons 
 I Meat block 
 
 I Block scraper 
 I Wire block brush 
 
 1 " brush fish cleaner 
 
 2 Pot chains 
 I Ice pick 
 
 I Cork screw 
 
 6 Wooden pails 
 
 I Cedar tub (for potatoes) 
 
 6 2 gallon bowls for mayonnaise 
 
 BAKERY AND PASTRY. 
 I Oven for bread 
 Candy kettle 
 
 1 Dumpling steamer 
 
 2 Peels 
 
 I Mixing trough 
 I Proving box 
 12 Bread trays 
 I Scales 
 
 I I quart measure 
 I I pint 
 
 1 1^ •• 
 
 2 Egg beaters 
 I Flour brush 
 
 I Copper beating bowl 
 
 I large and 2 small flour sieves 
 
 1 Strainer (large) 
 
 2 Chinese strainers 
 I Fruit press 
 
 1 " parer 
 
 6 Basting brushes 
 
 2 large wooden mixing bowls 
 2 medium " " " 
 
 1 dozen " spoons 
 
 1 Felt jelly strainer 
 12 Sponge cake pans 
 
 12 8 inch and 12 10 inch Milk pans 
 
 12 Brown bread molds 
 
 12 Bread pans (French) 
 
 12 " " (plain) 
 
 12 Russia iron baking sheets 
 
 12 Muffin molds 
 
 36 deep and 36 shallow Pie plates 
 
 2 Ladles 
 2 Dippers 
 
 I Copper custard pie dipper 
 
 12 dozen jelly molds, individual 
 
 6 Ice cream molds, brick 
 
 12 dozen charlotte russe rings 
 
 I Lemon squeezer 
 
 I 16 quart copper sauce pan 
 
 I 10 
 
 I Pastry range, coke or hard coa\ 
 
 I Grease pan for frying 
 
 1 40 quart dish pan 
 
 2 20 " " " 
 
 3 14 
 
 2 Rolling pins 
 
 1 40 quart freezer, steam power 
 
 I Packing can 
 
 I 16 quart freezer complete 
 
 I Ice tongs 
 
 I " chisel 
 
 I " steam crusher 
 
 PANTRY. 
 
 1 12 gallon hot water urn 
 
 2 10 " coffee urns 
 
 I Tea urn, if tea is made in large 
 quantity 
 
 1 Bread cutter 
 
 2 " knives 
 
 1 C an opener 
 
 2 small wooden tubs 
 
 2 Wood pails 
 
 3 Basting spoons 
 
 2 Small ladles 
 I Cork screw 
 
 6 Earthern bowls 
 
 I Ice pick 
 
 I Knife polisher 
 
 1 Sugar dredge 
 
 3 I gallon pitchers (agate ware) 
 
 2 Cream dippers 
 
 3 Preparing knives 
 I Collander 
 
 1 Strainer 
 
 2 dozen tea strainers, individual 
 
THE I'RAC TICAL HOTEL STEWARD. 
 
 The following is a list of utensils required to conduct a forty room 
 
 2 Grease brushes 
 2 WaftU' irons 
 I dozen dairy pans, 8 inch 
 
 KITCHEN. 
 
 2 oven range (with water back) 
 24 inch broiler 
 i4gallon stock pot (copper with 
 faucet) 
 
 10 foot steam table (with stove) 
 6 foot plate warmer (with stove) 
 16 qt. sauce pan for soup, copper 
 12 " copper sauce pans 
 
 4 qt. copper sauce pans 
 
 2 10 inch saute pans 
 
 3 9x12 wire broilers 
 
 2 10 inch wire frying baskets 
 I Grater 
 
 6 Egg frying pans 
 
 I Black iron grease pan 
 
 1 Plunger or Petroli potato masher 
 
 3 Porcelain lined iron cook po(s for 
 
 vegetables 
 
 2 Hotel frying pans. No. 24 
 I Saratoga chip cutter 
 
 I Enterprise meat cutter 
 1 dozen basting spoons 
 I 3 prong steel flesh fork 
 
 1 6}-£ inch skimmer 
 
 2 small " 
 
 2 Cake turners 
 6 small ladles 
 
 3 large " 
 I Egg whip 
 
 I Flour dredge 
 I Nutmeg grater 
 
 4 Flat pans for cut meats 
 
 I Chinese strainer, medium 
 I Collander 
 
 4 Wooden pails 
 
 I 40 quart dish pan 
 
 3 20 
 
 3 14 " ■' '■ 
 
 4 Roast pans to fit range 
 4 •' " half size 
 
 I Vegetable bain marie 
 3 Earthen bowls for salads and 
 mayonnaise 
 When the house is not supplied 
 with steam as is often the case, a 
 hot water stove ol a good size will 
 supply the kitchen with hoi water, 
 heat the dishes, carving stand and 
 bain marie, and at the same time 
 save the expense of water backs 
 in the ranges, which is consider- 
 able where there is hard well water 
 
 FOR PASTRY COOK. 
 I Portable oven. (Hubbard is a 
 good one.) 
 
 1 Stove 
 
 2 large wooden bowls 
 I small 
 
 I large mixing pan 
 
 I small peel (short handle) 
 
 I Scales 
 
 I I quart measure 
 
 I I pint 
 
 I K •• 
 
 I Egg beater 
 
 I Flour brush 
 
 I Beating bowl 
 
 1 Flour sieve, large 
 
 country hotel. 
 I " " small 
 
 I Strainer 
 I Basting brush 
 }^ dozen wood spjons 
 
 1 Rolling pin 
 
 3^ dozen sponge cake pans 
 
 3^ dozen iron cake baking sheets 
 
 4 Bread pans 
 
 2 dozen deep pie plates 
 2 '• shallow " 
 
 2 Dippers 
 
 I Custard dipper 
 
 I Prooving box 
 
 5 dozen individual jelly molds 
 5 " charlotte rings 
 
 1 Fruit press 
 
 2 20 quart dish pans 
 
 I 16 quart ice cream freezer 
 
 I Packing can 
 
 y^ dozen brown bread molds 
 
 I Cake griddle 
 
 I Pudding steamer for stove 
 
 14 dozen mufhn molds 
 
 PANTRY. 
 
 1 8 gallon coffee urn 
 
 2 Bread knives 
 
 1 Can opener 
 
 2 small wood tubs 
 
 2 Preparing knives 
 
 1 Ice pick 
 
 3 Basting spoons 
 
 2 small ladles 
 I Cork screw 
 
 1 Sugar dredge 
 
 2 I gallon pitchers of agate ware 
 I Strainer 
 
 I dozen individual tea strainers 
 14 " earthen bowls 
 
 Managing Help. 
 
 T/ie /aw of military government is alike the world over. 
 It is as old as history. Every country has civil laws 
 which undergo a revision, often a complete change to con- 
 form with the spirit of the times; but the rules, discipline 
 and etiquette, which form the Jundamental principles of 
 military organization, will always remain as they are. 
 The fact that every man is recognized in his station only 
 alone makes it possible that one general can move the armies 
 of a nation successfully. No private can seek redress or 
 make a report of any kind to any one but the officer im- 
 mediately above him., nor can the captain officially ap- 
 proach a general and thereby ignore the intermediate 
 officers. On the other hand, the general, when giving or- 
 ders, gives them to the colonel and so they pass down from 
 officer to officer until they reach the lowest rank. Every 
 man remains in his place and attends to the duties of his 
 office, which, in order to attend to properly, keeps him oc- 
 cupied without any time to look after the duties of some- 
 one else: in short, every man minds his own business. 
 
 Business concerns and corporations who organize and 
 govern their forces on the above basis surely meet with 
 
 best results, especially in large hotels. 
 
 * 
 * * 
 
 The steward having just entered upon his duties 
 wi'h a full crew of help for a house with a capacity 
 
 of about 225 people and doing a prosperous business, 
 the total number of his force is about twenty-seven, 
 divided as follows: 
 I Carver, who also makes coffee. 
 I Headwaiter. 
 II Cooks, including: 
 
 I Chef, 
 
 I Second cook, 
 
 I Roast cook, who also broils, 
 
 I Fry cook, 
 
 I Butcher, who also attends the cold meats and 
 salads. 
 
 I Vegetable cook, (girl) 
 
 I Fireman, 
 
 I Pan washer, 
 
 3 Girls for cleaning vegetables. 
 I Baker. 
 I Pastry cook. 
 
 1 Girl to help in bakeshop. 
 
 2 Girls in fruit pantry. 
 
 I Girl in coffee and bread pantry. 
 
 1 Girl in silver pantry. 
 
 4 in dish pantry (i man and 3 girls) 
 
 2 Yardmen. 
 
 I Storekeeper. 
 
 Witli such a force of employes at his command 
 it requires continual vigilance to see that the best 
 
8 THE PRACTICAL HOTEL STEWARD. 
 
 possible results are obtained; that all do the work in every corner of the kitchen, pantries, ice boxes* 
 
 alloted to them with efficiency and dispatch, as on bakery, storerooms or cellars, and say "we always 
 
 their prompt and harmonious movement, inconjunc- keep it so." 
 
 tion with a force of comp.^tent waiters, depends the I will here enumerate a table of rules for the 
 
 good service required to please the guest. They all government of help as an illustration: 
 
 look to the steward for their orders and any differ- RULES FOR GOVERNMENT OF HELP, 
 
 ences which may arise among some of them are re- i.— All employes must be punctual in reporting for duty. 
 
 ferred to him for adjustment. He is their manager, ■2— Every one must be clean in habit and in work. 
 
 advisor and judge and should rule in a firm and dig- j. — There shall be no loud, boisterous or profane lan- 
 
 nified manner. He has but little to say to anv of guage, nor zvhistling or singing. 
 
 them, except as concerns the work, from the time he ^.—Etnployes coming late for their meals will not be 
 
 enters until work is done. served unless good cause is shozvn to the steward, 
 
 THE LABOR MARKET TO BE CONSIDERED. ^^o. if satisfied, will order service. 
 
 When the hotel is located at or near a labor mai k- .... , ,, 1, 1. j- j ^ ^ , j- 
 
 Notice oj meal hours will be found posted in dining 
 
 et, where the steward can easily select new help on 
 
 ■' ^ rooms. 
 
 short notice, they can be more severely dealt with ^ a ■ i- . j.r j ■ z.- 
 
 ■' ^. — Any one wis/iiiig to see an employe during "corking 
 
 than if he must send to other towns, thereby de- ^ .. ^ , ; . ^ r w 
 
 ■' hours must first obtain permission from the 
 
 pending entirely on employment aeencies, necessitat- , j 7,7 ■ ■,- ^ ■., j n 
 
 ■' ^ ■' * V, V.O, ...^^j steivard. No visiting permitted otherzvise. 
 
 ing an expense of railroad fare, and when they come a at n .i ^ t j ■., j ■ ti i.-., 1. 
 
 " ^ t, ciivi «iicii iiicj. v.,^jiiic ^ — No one allowed to stand or sit around in the kitchen 
 
 are often found to be not so good as what you have. when off dutv 
 
 The good help do not as a rule want to leave the y.^There shall be no smoking or chewing of tobacco. 
 
 Cities, if they can help it, unless exceptional good S.-All breakage will be charged to breaker at cost price. 
 
 salaries are offered. The penalty for violation of any of the above rules will 
 
 SOME HELP NEED MORE WATCHING THAN z, ^ v i /- ./ 
 
 _,_.j„_,„ be a fine or discharge from service, as the case may 
 
 O FHERS. 
 
 There is seldom a time when all the help is just "''''''''"^''• 
 
 what they should be. Some need more watching "^'^^ '^'""''^ ''"'^^ ^''^ "''"P'^' ^"^ >'^' sufficiently 
 
 than others, but by using proper efforts it is often embrace all needs for any house large or small 
 
 the case that some who prove poorly at first can be EARLY MORNING DUTIES, 
 
 made to do good work. The steward should be an early riser and be about 
 
 In order that the steward manages with success, '" '''"e ^° ^^^ "^^' ^he helps meals are ready and 
 
 he should set a good example by being a man of good Promptly served, in order that they may be ready for 
 
 moral habits and retain an even temper, not use duty when time requires them to be at their respec- 
 
 profane or obscene language, abstain from tobacco tive places; after which he passes to the ranges to 
 
 in any form on duty and use no intoxicants. see if the chef has everything needed. From there 
 
 RULES MUST BE ENFORCED. THE DISH HEATERS. 
 
 It is well to have a printed code of rules posted in he inspects the dish heaters, sees if they have been 
 a conspicuous place, which should be strictly en- properly attended to. The dish heater is occasion- 
 forced. Any rule is a laughable farce when no ally a source of annoyance, especially in houses 
 attention is paid to it, especially if the steward vio- where the steam fitting is badly done; it may happen 
 lates it hidiself. that just at a time when the dishes are needed they 
 
 Too much can not be said against the use of to- are cold, and nothing is more unsatisfactory than to 
 
 bacco. Think of the manager of the hotel showing serve a meal on cold dishes. It should therefore be 
 
 a guest around, and, when entering the kitchen, to the first thing looked after in the morning. By 
 
 see a cook at work with a pipe or cigar in his mouth ! opening full both the supply and return valves, wait- 
 
 another a chew of tobacco, spitting all over the floor ! ing about two minutes, and then closing the return 
 
 or a waiter carrying a meal with a mouth full of to- down to about half a turn ; and then, if it does not 
 
 bacco! It will not improve the visitor's appetite to work, have the engineer open the traps, which will 
 
 see such a thing, and his good opinion of the house always start a circulation, that may have become 
 
 will be much lessened. stopped during the night. 
 
 Cleanliness should be one of the first and most THE EGG BOILER, 
 
 important rules of the house. The working depart- After this comes the egg boiler, of which we find 
 
 ment should always be in such a condition that the a great many different kinds in use Of late there 
 
 steward or manager can be |)roud to show visitors are patent ones by which the time required for boil- 
 
THE PRACTICAL HOTEL STEWARD. 9 
 
 ing is regulated by clock or electricity. Where none permissable. the steward should by all means take 
 of the latter are in use, I would suggest a simple and a personal interest in this work and he will thereby 
 good one made of sheet copper about 20 inches long save many a dollar for the house. 
 by 10 inches wide by 8 inches deep, resting on an After the midday meal is over the steward attends 
 iron frame about 2 feet high, in which place a per- to his special work such as banquets, collations, 
 forated pipe lengthwise, supplied with live steam, luncheons, etc., if there be any on that day, and ar- 
 With this, water can be brought to a boil in a very ranges his menus for such spreads as may be ordered 
 short time. The waiters place the eggs in small or in prospective. 
 
 wire baskets, submerge in the boiling water, and After this he checks and O. K's. his previous day's 
 watch time by a clock, v^iiich should have a place bills and sends them to the office, 
 near by. THE MORALS MUST BE LOOKED AFTER. 
 
 Then the steward sees if the toast and cake ranges The steward should try to maintain the highest 
 are in order. He then hands the serving lists for the possible standard of morality among his help, for 
 day to the pantry and gives his directions for the there is nothing more disgusting than to come in the 
 service, in order that requisitions can be made on the kitchen and find the help using language of intimacy 
 Storerooms in good season. and profanity. There should be no familiarity be- 
 
 Then he );oes to the bakery and pastry and sees tween the male and female help while at work, or 
 that bread and rolls are on time. anywhere as long as in the house. Where a rule to 
 
 He sees if the yardmen are attending to their this effect is not strictly enforced the organization 
 morning work becomes corrupt and short lived. 
 
 The steward then goes to the storeroom and ar- REPRINL'\NDS. 
 
 ranges his bills of fare for the printer (often this If the steward find any of his help violating a rule 
 
 latter work is done the evening before), he should call the offender to one side, away from 
 
 He then goes to his breakfast, and after that super- the hearing of the resi, and reprimand in a firm 
 
 intends the serving of the best part of the morning manner, with injunctions and the penalties you will 
 
 meal before going to market. invoke at its repetition; unless the offense is of 
 
 [Where there is an assistant or inside steward it serious nature, when the penalties are applied at 
 
 is the latter's duty to attend to the detail of the in- once. No offense should be overlooked more than 
 
 side work above referred to, while the steward once. Such treatment as the above results much 
 
 attends to the bills of fare and then goes to market.] better than where they are reprimanded in the pres- 
 
 STEWARD SUPERINTEND CARVING AND ence of other help with a torrent of threats and 
 
 SERVICE. oaths. When the offender is a man he will invar- 
 
 The steward should be back from his trip to the iably resent it, and at times leave the house at once. 
 
 market in time to superintend the serving of the And it is not manly to swear at helpless girls— only 
 
 midday meal, especially where dinner is served at a bully would do so. Furthermore, such proceedings 
 
 that time. At breakfast the guests come in the create disturbances which cause the rest to neglect 
 
 dining room more scattered from the opening to the their work while it occurs, and the help lose respect 
 
 closing of the door, but not so with the other meals for such a manager. 
 
 of the day. For these the guests usually come in a AS I'O INTOXICANTS. 
 
 rush, and the steward should be on hand to avoid The use of intoxicating drinks should not be per- 
 
 any confusion likely to arise in the serving depart- mitted in the kitchen. The custom of it being fur 
 
 ment on account of the impatience of the waiters, nished to the cooks is entirely foreign and I know 
 
 and, also to see that a full supply of everything on of no instance wherein it has proven beneficial ; and 
 
 the menu is constantly on hand; also that the carv- when the American educated cook comes to rule 
 
 ing and serving of the proper quantity for a portion the kitchen, I have no doubt the use of beer, wine 
 
 is in accordance with his directions. or whisky as a beverage in the kitchen, will pass 
 
 In order to direct the serving from the carving away. Its effect on the cooks while before the range 
 
 Stand economically, and at the same time attrac- has a tendency to excite, and often trouble has been 
 
 tively, the steward should himself be a master of traced to this source. Where cooks are allowed to 
 
 the art of carving. drink, others feel they have the same right and will 
 
 To be a good carver is an accomplishynent -which every try to get it in some way. Where there is drunken 
 
 steward is proud of. help there is also profanity: both go hand in hand. and 
 
 Where a competent and trustworthy carver is not both offenses should be strictly dealt with. An ex- 
 
io THE PRACTICAL 
 
 ample should be made of the first offender ; if the 
 others value their places they will be more careful. 
 IMPARTIALITY IN DECISIONS. 
 Strict impartiality should be the steward's motto. 
 In all his dealings he should not fine or discharge 
 one and excuse another guilty of the same offense, 
 unless the one is the cause of both. 
 
 When there is complaint of a waiter not receiving 
 proper attention, or any other difference which may 
 arise, both parties concerned should be brought to- 
 gether and the cause will soon be ascertained and 
 can be adjusted. 
 
 A decision when once made should not be changed. 
 It is like a judge of a court, in whom the public soon 
 loses faith if he can be persuaded to reverse his own 
 decisions. 
 
 THE BREAKAGE AND FINES BOOK. 
 The steward should have a book in which an ac 
 count of all breakage is kept, the name of breaker, 
 articles and cost thereof, also such fines as he may 
 have imposed for violating rules. Every evening a 
 transcript of the day's charges in this book is sent to 
 the bookkeeper so that the amount may be charged 
 to their account and deducted from their wages. In 
 all cases the ones so charged or fined should be noti- 
 fied at once as it avoids complaints and dissapoint- 
 ment. 
 
 NO VISITING DURING WORKING HOURS. 
 There should be no visiting of help during work- 
 ing hours, and no strangers should be permitted to 
 enter the working department, except on very urgent 
 matters; then only with a pass from the office. Such 
 visits always cause a disturbance or hindrance of 
 some kind. There should be only one entrance to 
 the working part of the house, where all help must 
 enter and leave. At this entrance is usually a guard 
 or watchman who admits no one but employes, and 
 inspects all packages coming and going— this (r. 
 prevent any attempt at dishonesty. (See illustration 
 of watchman's gate in ideal kitchen basement, front- 
 ispiece plate No. 2). 
 
 EVENING DUTIES. 
 ■When work is done at night the steward sees that 
 the chef has his meat rooms and ice boxes properly 
 locked: that dishheaters, pantries, etc., are in good 
 order for the next day. 
 
 WARNING SIGNS. 
 There should be signs at all entrances that none 
 but employes are allowed to enter their respective 
 departments, then only during working hours. The 
 steward cannot be too strict in the enforcement of 
 this rule : it helps to avoid leakages, which will occur 
 
 HOTEL STEWARD. 
 
 in any house where help is permitted to come and 
 go at will. 
 
 QUALI TY OF HELP. 
 
 The help in the house should be the best that can 
 be had for the wages the house can afford. Help 
 can be had of all classes and all prices. It is seldom 
 that a good hand is found willing to work for ex- 
 tremely low wages, and then he only stays until 
 something better is found 
 
 NO PROFIT IN CHEAP HELP. 
 
 I have never as yet found an instance wherein a 
 steward has met with lasting success, whose custom it 
 is, upon newly entering on his duties, to try to impress 
 the management of the house that he can reduce 
 the expenses below those of his predecessor by dis- 
 charging all forces in his control and replacing them 
 with cheaper help, which often (I may say, invari- 
 ably) results in a house sheltering a lot of material 
 who can find work no where else. Such a method 
 has not only the effect to lower the standard of the 
 help, but it also lowers the service, which, after this 
 steward loses his position, his successor can not 
 readily improve, unless the original scale of wages 
 is restored. 
 
 ORGANIZATION OF A FORTY ROOM COUNTRY 
 HOTEL. 
 
 I will endeavor to illustrate the organizations of 
 several houses that have come under my notice 
 from a small forty-room country hotel to a large 
 summer resort, all of them successfully managed 
 and making money for their proprietors. 
 
 First : A 40-room country house, catering to trans- 
 ients at $2.00 a day, the force is as follows: 
 
 The proprietor, who acts as his own steward. 
 
 There are in the office 
 
 I clerk 
 
 I porter, who also does the housework. 
 
 1 boy who makes the calls and answers bells 
 and keeps the office clean. 
 
 2 bar tenders 
 
 The kitchen crew, colored, as follows; 
 
 I head cook, man 
 
 I pastry cook, woman 
 
 I assistant cook, (man) who also does pan- 
 washing 
 
 I vegetable cleaner 
 
 I yardman (colored) who kills the poultry, 
 makes the soap, and keeps kitchen supplied 
 with fuel 
 
 I bar porter who also acts as store keeper 
 
 I dishwasher. 
 
 In the dining room are three girls. They keep 
 the dining room in order, wash silver and glasses, 
 scrub the dining room floor twice a week, say Wed- 
 nesdays and Saturdays, and mop the same all other 
 days. They are reenforced at meal times by two 
 
THE PRACTICAL 
 
 chambermaids. When business is rushing an extra 
 dining room girl is engaged. The proprietor acts as 
 head waiter; his wife is Iiouse Iceeper. She has 3 
 girls, including the two helping at the tables; they 
 keep the rooms in order and attend to the cleaning 
 of paints. Two colored women do the laundry work. 
 The house is noted for cleanliness and setting a 
 good table, and has always been a money maker. 
 
 The proprietor of the above house has a contract 
 with the butcher to furnish all meats at a fixed rate — 
 steaks, chops, roasts, boiling beef, etc., at uniform 
 price, the same butcher preparing all meats ready 
 for cooking. 
 
 The following breakfast, dinner and supper bills 
 are fair specimens of meals served at this house. 
 BREAKFAST. 
 Oranges and Apples. 
 
 Oatmeal mush. 
 Dry, buttered or milk toast. 
 
 Fried chicken. 
 
 Beef steak. Ham. Pork chops. 
 
 Fried apples and bacon. 
 
 Eggs fried, boiled or scrambled. 
 
 Potatoes stewed, fried or baked 
 
 Hot rolls. Plain bread. 
 
 Tea. Coffee. Milk. 
 
 DINNER. 
 Vegetable soup. 
 
 Fried Mississippi River catfish, tomato sauce. 
 
 Pickled beets. Chow chow. Olives. 
 Boiled mutton with turnips. 
 
 Roast beef, brown gravy. 
 Leg of veal with dressing. 
 
 Baked chicken pie. 
 Apple fritters, brandy sauce. 
 
 Boiled and mashed potatoes. 
 
 Sugar corn. Tomatoes. 
 
 String beans. 
 
 Cabinet pudding. 
 
 Peach pie. Custard pie. 
 
 Wine jelly. 
 
 Fruit. 
 
 Coffee. Milk 
 
 SUPPER. 
 
 Corn meal mush and milk. 
 
 Cream toast. 
 
 Baked bananas. 
 
 Sirloin steak. Liver and bacon. 
 
 Sausage. 
 
 Fried or boiled eggs. 
 
 Stewed pigsfeet. 
 
 Cold roast beef. Ham. Mutton 
 German fried potatoes Baked potatoes 
 
 Hot waffles. Biscuits. Plain bread 
 Apple sauce. 
 
 Tea. 
 
 Coffee. 
 
 Milk. 
 
 HOTEL STEWARD. ir 
 
 The bills are changed daily and are written by 
 the clerk for each meal. 
 
 There are often served at this house Lodge instal- 
 lation and ball suppers, when as many as a hundred 
 couples are entertained. The proprietor never has 
 any trouble to secure waitresses for an occasion of 
 this kind, as there are always plenty of girls of re- 
 spectable families pleased to give a helping hand. 
 The chef and the pastry cook begin to prepare about 
 two days in advance, and when the time comes and 
 all is ready you will see as nice a table decorated 
 with a profusion of flowers, stands of fruit and orna- 
 mentals of salads, jellies, cakes, etc., as you could 
 wish for. 
 
 The daily per capita of this house averaged about 
 52 cents. 
 
 ORGANIZATION OF A ONE HUNDRED ROOM, 
 TWODOLLAR-A-DAY HOTEL. 
 The organization of a 100 room hotel at $2.00 per 
 day in a small city is about as follows: 
 
 I steward 
 I headwaiter 
 Chef and crew consisting of 
 
 I second 
 
 I broiler 
 
 I fry cook 
 
 I vegetable cook 
 
 I fireman and pan washer 
 3 dishwashers 
 I silver washer 
 I fruit pantry girl 
 I baker and pastry cook combined 
 1 baker's helper • 
 I scrubber who does all the kitchen cleaning 
 
 1 store keeper 
 
 2 girls in help's hall 
 
 The fruits, etc., are served direct from the store- 
 room, which is located on the same floor with and 
 adjoining (he kitchen, there being direct communica- 
 tion. The coffee making is done by one of the 
 waiters, the baking of griddle cakes and toasting 
 bread is done by the baker's helper. The carving 
 is done by the head cook and his assistant. 
 
 There is no cream bought for the house, but the 
 dairyman brings the milk fresh from the farm in the 
 morning. It is then placed in cans which are sup- 
 plied with air-tight covers, the milk is then placed 
 n a box filled with ice water continually flowing from 
 the large refrigerator. The next morning the cans 
 are taken out and the milk drawn off by means of a 
 faucet, leaving the cream in the can. There is no 
 pantry, everything is served from the kitchen, bake- 
 shop and storeroom, which makes bookkeeping 
 rather difficult. The house sets a good table and 
 the per capita cost is about 75 cents. 
 
 The following are fair samples of breakfast, dinner 
 and supper bills. 
 
a THE PRACTICAL 
 
 BREAKFAST. 
 
 Fruit in season. 
 
 Rolled oats or Farina in cream. 
 
 Radishes. Young onions. 
 
 Broiled bluefish, parsley butter. 
 
 B'ried panfish. 
 
 Sirloin or tenderloin steak, plain or with onions. 
 
 Ham. Calves liver and bacon. 
 
 Mutton chops. 
 
 Lamb hash on toast. 
 
 Chipped beef in cream. 
 
 Eggs as ordered. 
 
 French fried or stewed potatoes. 
 Rolls. Muffins. Toast. 
 
 Griddle cakes, maple syrup. 
 
 Apple butter. 
 Tea. Coffee. Cocoa. 
 
 DINNER, 
 
 Split pea soup 
 
 Boiled lake trout, anchovy sauce. 
 
 Hollandaise potatoes. 
 
 Olives 
 
 Young onions. 
 
 Pickles. 
 
 Roast beef, drip gravy. 
 Tame duck stuffed, apple sauce. 
 
 Irish stew, Dublin style. 
 Spanish puffs, wine sauce. 
 
 Mashed potatoes. Boiled potatoes. 
 
 Stewed tomatoes Green peas. 
 
 Sugar corn. 
 
 Sago pudding, lemon sauce. 
 
 Mince pie. Cocoanut pie 
 
 Almond ice cream. Assorted cake 
 
 Nuts and raisins. Fruit. 
 
 Cheese crackers. 
 
 Coffee. 
 
 SUPPER. 
 Sardines on toast. 
 
 Mangoes. Olives. 
 
 Cracked wheat or pearl barley. 
 
 Fried yellow pike, tomato sauce. 
 Potatoes au Gratin. 
 
 Broiled oysters on toast. 
 
 Sirloin or tenderloin steak. 
 Pork chops. 
 
 Cold: Roast beef, ham and tongue. 
 
 Eggs as ordered. 
 
 Potatoes, baked, boiled or Saratoga. 
 Potato salad. 
 
 Tea rolls. Plain bread. Toast. 
 
 Strawberry jam. Cake. 
 
 Coflee. Chocolate. Tea. 
 
 At this house were served numerous banquets, 
 luncheons and collations. One of these was a re- 
 past for 450 Knights of Pythias at one seating, price 
 50 cents a piate. The dining rooms would only ac- 
 
 HOTEL STEWARD, 
 commodate 200, and in order to seat the balance all 
 adjoining sample rooms, parlors and hallways had 
 to be utilized. In this way room for all was found 
 and everybody served and satisfied. There was no 
 printed menu, and everything, excepting ice cream, 
 oysters and coffee was on the tables before the guests 
 were seated. The following was served: 
 
 Stewed oysters. 
 
 Crackers. 
 
 Relishes. 
 
 Assorted sandwiches. 
 
 Chicken salad. 
 
 Sardines. 
 
 Deviled eggs. 
 
 Ice cream. Cake. 
 
 Coffee. 
 
 This was a successful house and made money for 
 
 the proprietor. The help was not always the best. 
 
 There was one bad feature with this house, and 
 
 that was the help roomed all in one hall regardless 
 
 of color or sex ; the result can be imagined ! 
 
 ORGANIZATION OF A TWO-HUNDRED-ROOM 
 CITY HOTEL OF THE FIRST CLASS. 
 The following is the organization of a 200 room 
 house in Chicago, rates $3,50 to $5.00 per day, located 
 in the business district. 
 
 I steward 
 I inside steward 
 I head waiter 
 Kitchen crew of ten, including. 
 
 I chef 
 
 I second 
 
 I roast cook and broiler 
 
 r fry cook 
 
 I butcher and cold meat man 
 
 I vegetable cook 
 
 I fireman and chicken butcher combined 
 
 1 pan washer 
 
 2 kitchen girls 
 I pastry cook 
 
 I baker 
 
 I girl to help in bakeshop 
 T girl in fruit pantry 
 I girl in coffee pantry 
 
 1 girl in silver pantry 
 
 2 dishwashers (men) with machine 
 I storekeeper 
 
 I yardman 
 
 The help is all of the best class and well paid. 
 
 The service is of the finest that money can buy. The 
 
 whole organization works to perfection. The inside 
 
 steward superintends the serving of all meals. The 
 
 chief steward spends but little time in the pantries; 
 
 he buys the supplies, to last not over a week. The 
 
 milk and cream are supplied from a herd of Jerseys 
 
 belonging to the owner of the hotel. The bills of 
 
 fare are perfect, the following being fair samples: 
 
 BREAKFAST. 
 
 Strawberries Oranges Baked apples 
 
 Oatmeal Cerealine Cracked wheat 
 
THK PRACTICAL HOTEL STEWARD, 
 
 13 
 
 Fried oysters 
 
 Stewed oysters 
 
 Beignets of pineapple, sauce Chartreuse 
 
 Fried— Perch, Smelts, Codfisli cakes 
 
 Broiled — Bluefish, Fresh mackerel. Shad, 
 
 Salt mackerel Whitefish, Smoked salmon 
 
 Lamb steak with bacon 
 
 Tenderloin steak Sirloin steak 
 
 Breakfast bacon Ham Pig's feet 
 
 Calf's liver and bacon 
 
 Veal cutlet Honeycomb tripe Mutton chops 
 
 Pork chops. 
 
 Oconomowoc sausage, broiled or frifd 
 
 Stewed lamb kidneys Broiled chicken 
 
 Chipped beef in cream Fried onions Fried bananas 
 
 Browned corned beef hash Fried hominy 
 
 Potatoes — baked, French fried. Lyonnaise 
 
 Hashed brown, Saratoga. Stewed in cream, au Gratin, 
 
 German fried Fried sweet potatoes 
 
 Mashed potatoes Boiled potatoes 
 
 Sweet potato croquettes Spinach with egg 
 
 Asparagus Kohlrabi Parsnip fritters 
 
 Rum punch 
 
 Broiled squab on toast 
 Lettuce and tomato 
 
 Steamed apple roll, wine sauce 
 
 Apricot pie Cream glace Lemon custard pie 
 
 Lady cake Assorted cake 
 
 Bisque ice cream 
 
 Fruit Dates 
 
 Assorted nuts 
 
 Raisins 
 
 Figs 
 
 Roquefort and Imperial cheese 
 Coffee 
 
 Eggs k la Meyerbeer 
 Omelette with run 
 
 Eggs poached 
 
 The following constitutes the working force of a 
 
 Scrambled eggs with oysters large and fashionable summer resort of about 500 
 
 French rolls Corn bread rooms, the nearest base of supplies being 350 miles 
 
 Graham rolls 
 
 Crescents Wheat muffins Toast to order distant 
 
 Wheat and rice cakes 
 
 English breakfast, Ceylon. Oolong and Green tea 
 Coffee Chocolate Cocoa 
 
 LUNCH. 
 
 Blue points 
 
 Bouillon with rice 
 
 Welsh rarebit 
 Dill pickles Radishes 
 
 Olives 
 
 Fillet of Pompano au Vin Blanc 
 Cucumbers Potatoes vendome 
 
 Chicken livers saute k la Financifere 
 Macaroni, Milanaise 
 
 Roast ribs of beef 
 Roast fricandeau of lamb, tomato sauce 
 
 COLD: Roast beef Ham Mutton Turkey Veal 
 
 Beef tongue Boned pig's feet Lamb's tongue 
 
 Sardines 
 
 Lobster mayonnaise Lettuce 
 
 Mashed potatoes Fried sweet potatoes 
 Succotash Boiled potatoes Tomato fritters 
 
 Butter rolls 
 
 Apple pie Pumpkin pie Silver cake 
 
 Black cherries Assorted cake 
 
 Fruit sherbert 
 
 Fruit Figs Dates 
 
 I steward 
 I headwaiter 
 Kitchen crew of 17, including. 
 
 I chef 
 
 I second cook 
 
 1 assistant second 
 
 2 roast cooks and broilers 
 
 2 fry cooks 
 I butcher 
 I cold meat man 
 I coffee man 
 I vegetable cook 
 I help's cook 
 
 I fireman and chicken butcher 
 I pan washer and fish cleaner 
 
 3 girls 
 
 1 baker 
 
 ;cook L rved by them 
 
 2 helpers ) ^ 
 2 girls in fruit pantry 
 
 2 storekeepers (one the printer) 
 
 f I to help receive goods 
 I to handle ice 
 5 yardmen •{ i to keep yard and lawn in order 
 I I to handle the garbage 
 [ I roustabout 
 10 dishwashers, induing, one man who oper- 
 ates the machine, 3 men sorters and 6 girls. 
 4 waiters in help's hall 
 ;When the house is running full capacity, the head 
 
 , I bread, pastry and ice cream 
 
 I pastry cook > j c., »u„~ 
 
 Neufchatel. Swiss, Young American & Edam cheese waiter's crew consists of himself, second and third 
 
 Coffee Tea Milk Sweet cider • ^ . j „u * ,;*„-^ 
 
 assistants, and about 100 waiters. 
 
 A SYSTEM OF ORDERING SUPPLIES FROM 
 DISTANT MARKETS. 
 The house is located on a small island , all supplies 
 must of necessity be shipped by steamers from De- 
 troit or Chicago; the milk and cream comes by ex- 
 press from 90 miles distant, put up in packages much 
 Baked roe shad, sauce Venitienne ... ,.,... ,„, , . 
 
 Cucumbers Potatoes Marquise ''ke those used in shipping ice cream. The fresh 
 
 Radishes 
 
 DINNER. 
 Blue points 
 
 Salted almonds 
 
 Olives 
 
 Cream of Terrapin, Baltimore 
 Consomme Printanifere 
 
 Deviled crabs en coquilles 
 
 Roast tenderloin of beef larded, sauce Bearnaise 
 Roast turkey, cranberry sauce 
 
 Croquettes of sweetbreads, sauce Supreme 
 Oyster patties i la Romaine 
 
 meats are ordered twice a week from Chicago by 
 boat, and the groceries, poultry and vegetables from 
 Detroit, four times a week, so that it requires close 
 attention to keep a houseful of people, (often as 
 
14 THE PRACTICAL 
 
 many as eight hundred in all,) well supplied and jet 
 not have anything go to waste. The steward makes 
 a list of all supplies wanted, with the "leaving time" 
 of the boats at the distant markets and "time when 
 due to arrive." 
 
 The accompanying illustration will give an idea of 
 this list, a glance at which shows the time goods 
 must be ordered in order to secure their shipment 
 by the regular boats at stated intervals, and the 
 time the goods are due to arrive. For instance: 
 To insure shipment of the goods on the boat leaving 
 Chicago on Tuesday 8 PM. and due at the dock 
 Thursday at 9 A. M., the order must be sent from 
 the hotel the preceding Sunday. And, as these 
 goods are not received by the time that another 
 order must be sent for the next regular boat (boat 
 service twice a week), the stock on hand must be 
 added to the expected goods yet in transit, so that 
 the steward can always order intelligently and keep 
 an even stock on hand. This must be done to avoid 
 the spoiling of goods by overstocking or the incon- 
 venience of running out of supplies. 
 
 HOTEL STEWARD, 
 bills of fare first class. The following breakfast 
 lunch and dinner bills are fair specimens. 
 FiREAKFAST. 
 
 FRUIT. 
 
 Oat meal 
 
 Sliced tomatoes 
 
 Cerealine 
 Radishes 
 
 FISH. 
 
 Broiled whitefish Fried trout Salt mackerel 
 
 Codfish balls 
 
 MISCELLANEOUS. 
 
 Stewed chicken Corned beef hash 
 
 BROILED. 
 
 Sirloin steak Sugar cured ham Pork chops 
 
 Breakfast bacon Mutton chops 
 
 Tenderloin steak plain or with onions 
 
 FRIED. 
 
 Veal cutlets breaded, tomato sauce 
 Pig's feet Sausage 
 
 EGGS. 
 
 Poached Scrambled Boiled Shirred Fried 
 Omelettes plain, with ham, cheese or jelly 
 
 POTATOES. 
 
 Boiled potatoes Lyonnaise Stewed French fried 
 
 BREAD. 
 
 Hot breakfast rolls Plain bread Dry toast 
 
 Milk toast Corn muffins Buttered toast 
 
 Graham bread Wheat cakes Maple syrup 
 
 Green tea Oolong tea English breakfast tea 
 
 
 
 
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 liOins Beef 
 
 30 
 
 24 
 
 
 
 
 
 Ribs Beef 
 
 3f) 
 
 40 
 
 
 
 
 
 Loin Butts 
 
 300 lbs. 
 
 3.^0 lb 
 
 
 
 
 
 Loins Pork 
 
 40 
 
 
 
 
 
 
 Rax Mutton 
 
 20 
 
 .■SO 
 
 
 
 
 
 Lambs 
 
 6 
 
 4 
 
 
 
 
 
 Hams 
 
 (iO 
 
 
 
 
 
 
 Bacon 
 
 80 
 
 
 
 
 
 
 Lard 
 
 13 cans 
 
 
 
 
 
 
 Sausage 
 
 50 1 
 
 bs. 
 
 50 1 
 
 bs 
 
 
 
 
 
 
 
 
 Olives 
 
 LUNCHEON. 
 Puree a la Jackson 
 
 Radishes 
 
 Cucumbers 
 
 Baked whitefish, a 1 Espagnole 
 Browned potatoes 
 
 Baked chicken pie, home style 
 
 Baked potatoes 
 
 Mashed potatoes 
 Boiled rice 
 
 Stewed tomatoes 
 Sweet potatoes 
 Wax beans 
 
 Welsh rarebit 
 
 Cracked wheat custard, brandy sauce 
 Hot brown bread 
 
 Celery salad Pickled beets Spiced salmon 
 
 Sardines Pickled lamb tongues 
 
 Cold turkey Roast beef Pork and beans 
 
 Sugar cured ham Pork Smoked tongue 
 
 Cardinal punch 
 
 Peach pie Lemon pie 
 
 California peaches in syrup Assorted cake 
 
 Raspberry jam 
 
 Cheese Crackers 
 
 Tea Coffee 
 
 DINNER. 
 Clam chowder Consomme with rice 
 
 Sliced tomatoes 
 
 Olives 
 
 Radishes 
 
 At the end of the season it is but a few minutes 
 work with the aid of these lists, to ascertain how 
 many loins or ribs, or how many pounds of poultry^ 
 etc., were used for the whole season. 
 
 This is the most prosperous resort west of the 
 Atlantic coast. The proprietor is a thorough hotel 
 man and has about him a most efficient corps of 
 assistants; the food is of the best quality and the 
 
 Baked lake trout, Creole sauce 
 Long Branch potatoes 
 
 Boiled fresh beef, horseradish sauce 
 
 Prime roast beef, browned new potatoes 
 
 Young turkey, giblet and cranberry sauce 
 Spring lamb, mint sauce 
 
 Pork and beans 
 
 Minced chicken on toast, Richmond 
 
 Macaroni with cream, au gratin 
 
 Deviled crabs, au garniture 
 
THE PRACTICAL HOTEL STEWARD. 15 
 
 Fish salad Pickled beets hand on the day of stock taking — usually once a 
 
 New potatoes in cream Mashed potatoes month. A plain journal answers for this work, unless 
 
 New cabbage stewed Corn fritters ^ jg desirable to keep a continual check on the 
 
 Boiled rice Stewed tomatoes 
 
 stock from day to day, for which purpose there are 
 
 Queen pudding, wine sauce , , . ^, ■ . / . ■ , .. 
 
 Apple pie Cocoanut pie some very complete ones in the market (notably the 
 
 New York ice cream Assorted cake Fulwell stock book) which will enable the steward 
 
 Mixed nuts Raisins 
 
 Iced watermelon to check any part of his stock in a very short time. 
 
 Roquefort and Edam cheese Bent's crackers r^,^ illustration of the Fulwell and other slock books 
 
 Coffee ' 
 
 . . will be given later in these columns.] 
 
 THE HOTEL MONTHLY SYSTEM OF STORE- 
 ROOM BOOKKEEPING. 
 For a clear and concise illustration of these books 
 (receiving, issue and stock). I know of no belter 
 way than to reproduce the article on storeroom 
 bookkeeping "Hotel Monthly system" which ap- 
 peared in the Hotel Monthly of date May 1895, 
 (as regards the receiving and issue books) and a 
 part of a similar article in the issue of May 1893 (as 
 regards the stock book) : [In this latter illustration 
 
 STOREROOM BOOKKEEPING. 
 
 There is no fixed method for storeroom bookkeep- 
 ing. Nearly every steward has some idea of his own 
 in which he desires this branch of his department 
 conducted. When it devolves on him to start a new 
 system in some house that is just being opened for 
 business, he goes to the stationer and has a set of 
 books made to suit his plans, and if the method is 
 practical will be the adopted system of that particu. 
 
 lar house. He usually adopts a plan which will iir.. ■' -■ .. j 
 
 an extra book for the wine room is referred to and 
 
 enable him to keep well informed in regard to ex- ... , , i 
 
 ^ ° illustrated. J 
 
 pense of his department and make prompt- and -r-i 1 1 . j j 
 
 ft- The books etc., needed: 
 
 accurate reports to the management. However, , ...,» ,■ , ■, 
 
 A receiving bock. (An ordinary two-column wide 
 
 of late \ears, the march of progress in this de- . , ,, ^ 
 
 page journal answers the purpose.) 
 partnient has kept pace with the advancement of , . ,,,.,,,, 
 
 An issue book. (A book ruled similar to the one 
 modern hotel keeping, and systems are being evolved .,, , , 
 
 illustrated on page 16, the page measuring about 
 by well known stewards which are practical and 
 
 14x16 inches.) 
 comprehensive and are met with approval by hotel . , ,,,,,. 
 
 A stock on hand book. (An ordinary manilla paper 
 men in general. This will have the effect to make .,,.,., 
 
 copying book, with index, answers the purpose.) 
 hotel storeroom bookkeeping more uniform. « , , . ,, r . ... 
 
 A hook or spindle for the requisitions. 
 The steward is proud to have a well kept set of 
 
 THE RECEIVING AND ISSUE BOOKS, 
 books in his storeroom. They show business tact 
 
 All goods received must be accompanied with the 
 and are invariablv subject to comment. 
 
 invoice, and the invoices, after being O. K'd. should 
 The object of storeroom bookkeeping is to enable 
 
 be copied and itemized into the receiving book. At 
 the steward to observe from day to day the receipts 
 
 the close of each day foot up the total value of the 
 and disbursements of supplies and whether properly 
 
 goods received. This will illustrate: 
 and economically handled, and also to guard against 
 
 May ist, 1895. 
 leakages. p. M. SMITH, 
 
 A simple yet comprehensive system which I have 3 gals. Selects, (§$1.25, 
 
 r J 11 . , . . , 20 lbs. Salmon, @ 15c, 
 
 found to meet all requirements, and is extensively 
 
 used, is a set of three books, namely, a receiving ARMOUR & CO., 
 
 book, an issue book and a stock book. 200 lbs. Beef Loin, @ 12c, 
 
 60 lbs. Mutton, @ io}4c ^.^. 
 The receiving book is a plain day book or journal " $30.50 
 
 (such as is used in all business houses), in which is CORBIN, MAY & CO., 
 
 entered the quantitv, kind and price of goods as they ^4° '^S- Granulated Sugar, @ 5c, 
 
 10 gals. Vinegar, @ 12c, 
 are received. Afterward these entries are compared i doz. Olive Oil, 
 
 with the regular invoices, and the latter approved 
 
 (or returned for correction if necessary) by the ^7-45 
 
 * 
 
 steward and sent to the office to be audited. .,,.. r,** 
 
 At the beginning of the month take an inventory 
 The issue book is for entering in the requisitions , , , , , , , 
 
 of the storeroom and enter the total value of the 
 as they come from the different departments and , ■ , . , , .,,,.. 
 
 stock on hand in the place provided for it in recapit- 
 are filled. , . , , , . , , , , . 
 
 ulation column of the issue book. In this case say 
 The stock book is used to record all goods on ,, , , , . . *„ 
 
 the slock on hand inventories $800. 
 
 $3 
 
 ■75 
 
 3 
 
 .00 
 
 $24. 
 
 00 
 
 6. 
 
 50 
 
 $7- 
 
 00 
 
 I. 
 
 20 
 
 2 
 
 00 
 
 S6.75 
 
I6 
 
 THE PRACTICAL HOTEL STEWARD 
 
 Storeroom Issue Book, Hotel Monthly System 
 
 Date, 
 
 
 KITCHEN 
 
 
 
 
 
 DINING ROOM 
 
 
 
 
 OFFICE 
 
 
 
 
 BAB 
 
 
 ' 
 
 2 doz. 
 
 SiuMtbrtad, 
 
 1 
 
 60 
 
 6 gal. 
 
 CrMm 
 
 3 
 
 
 
 ice 
 
 1 
 
 50 
 
 5yai. 
 
 Buurbon 
 
 9 
 
 SO 
 
 10 lb,. 
 
 Flour 
 
 
 30 
 
 Mtb,. 
 
 Sugar 
 
 1 
 
 
 1 bot. 
 
 Ink 
 
 
 30 
 
 3<U-t. 
 
 Lemon 
 
 
 60 
 
 3 ti03. 
 
 Egg, 
 
 
 CO 
 
 iiu. 
 
 Pbache, 
 
 1 
 
 50 
 
 6 
 
 ToUet Paiier 
 
 
 _</) 
 
 albe. 
 
 Cfieew 
 
 
 30 
 
 SO lb,. 
 
 Raatt 
 
 7 
 
 50 
 
 1 lb. 
 
 Tm. 
 
 
 « 
 
 
 
 $2 
 
 2« 
 
 
 fio 
 
 to 
 
 
 910 
 
 00 
 
 
 
 $5 
 
 95 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 LAUNDRY 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 16 lbs. 
 
 Soap 
 
 
 6i 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Blueing 
 
 
 20 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 .81 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 INDIVIDUAL ACCTS. 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 1 bbl. 
 
 Flour {Proprietor, 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 family residence ) 
 
 »5 
 
 00 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 HOUSEKEEPER 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Z 
 
 Brooms 
 
 
 36 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Pumice 
 
 
 25 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 ,61 
 
 
 
 
 
 
 
 
 
 BA 
 
 KERY AND PASTRY R 
 
 COM 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 G doz. 
 
 Egg, 
 
 1 
 
 20 
 
 ■ 
 
 
 
 
 
 
 
 
 
 
 
 
 LOlbsl 
 
 Butter 
 
 S 
 
 25 
 
 
 
 
 
 RECAPITILATION 
 
 
 
 
 
 
 
 
 
 $3 
 
 i5 
 
 
 
 
 
 Kitchen 
 
 10 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Dinio^ Room 
 
 5 
 
 9S 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Bakery & Pastry Room 
 
 3 
 
 IS 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Office 
 
 H 
 
 22 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Laundry 
 
 
 8i 
 
 
 
 
 
 
 
 
 
 
 SERVANTS' UALL 
 
 
 
 Housekeeper 
 
 
 ei 
 
 
 
 
 
 
 
 
 12 lbs. 
 
 Sugar 
 
 
 60 
 
 Servant's Hall 
 
 1 
 
 SO 
 
 
 
 
 
 
 
 
 
 3 lbs. 
 
 Coffee 
 
 
 HO 
 
 Jliscellaneous 
 
 
 
 
 
 
 
 
 
 
 
 
 
 $1 
 
 50 
 
 
 2i 
 
 sv 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Bar 
 
 10 
 
 10 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Individual Accounts 
 
 5 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Total, 
 
 $39 
 
 97 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Stock on Hand this a.m. 
 
 aoo 
 
 00 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Received to-day 
 
 n 
 
 15 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 817 
 
 15 
 
 
 
 
 
 
 
 
 
 
 MISCELUXEOUS 
 
 ^1 
 
 Issues to-day 
 
 39 
 
 97 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Stock on Hand this f.h$807 
 
 18 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 House count 28 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Cost per capita 87 cts. 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 All requisitions must be signed by the head or the 
 acting head of the department from which they come. 
 At the close of day these are assorted and entered 
 into the issue book, each under its particular head, 
 after the manner shown in the accompanying illustra- 
 tion. It is an easy matter to foot up the totals of the 
 issues to tlio different departments, and enter them 
 in the recapitulation column, where the sum total of 
 the issues for each day is obtained. 
 
 * 
 * * 
 
 With these figures and the house count ii is an 
 
 easy matter to find the cost per capita for the day. 
 
 For instance, by dividing the total amount of the 
 
 issues in dollars and cents by the number of the 
 
 house-count, the cost per capita is obtained (see in 
 illustration; $24.57 of the recapitulation divided by 
 28, house count, the cost per capita is shown to be 
 87 cents. Issues to the bar, or to individual account 
 --that is, issues for outside the hotel, as to the 
 owner's private residence, etc. — do not figure in the 
 per capita, and therefore are separated in the re- 
 capitulation). The value of the stock on hand is 
 also ascertained from day to day by adding to the 
 Slock on hand in the morning the total amount of the 
 receipts for the day, and deducting from the figures 
 so obtained the amount of the day's issues, when 
 the figures show the value of stock that should be 
 on hand next morning when the storeroom opens. 
 By this system an inventory of the storeroom taken 
 
THK PRACTICAL HOTEL STEWARD. I7 
 
 at the end of the month should give figures corres- first.Commissary ; second, General Expense and third 
 ponding very closely with the stock on hand entry Individual accounts. 
 
 in the issue book at the end of the month. 
 THE STOCK ON HAND BOOK. 
 
 Stock taking and keeping track of stock on hand 
 is facilitated by two indexed blank books, one for 
 the reserve storeroom and the other for the wine 
 room. (If no wine room then one book is sufficient.) 
 Ordinary copying books of manilla paper, costing 
 from 75 cents to Si. 50 each, according to size and 
 quality, are satisfactory for this purpose. In these 
 books a page is given to each article and the articles 
 are indexed so that they can be readily referred to- 
 
 To illustrate: Suppose there are three barrels of 
 Bourbon whisky in the wine room. These would 
 each have a page and be numbered, say 2,458, 2,459 
 and 2,460 respectively. One page would be headed 
 "Bourbon 2,458" and under it so many gallons as 
 the barrel contains, say 56I.V, and also the price paid 
 for it and the date it was received. In using from 
 the barrel each separate amount as drawn from it 
 is subtracted and debited to the department to which 
 it goes, together with date, etc., as shown below: 
 
 Under the head of Commissary are placed Kitchen- 
 Dining Room, Bakery and Pastry, Helps Hall and 
 Miscellaneous, which latter includes ice, banquets, 
 etc. Under General Expense are included Bar, 
 Housekeeper, Office and Laundry; and under Indi- 
 vidual are such items as are charged to the proprie- 
 tors or parties favored and not chargeable to the 
 per capita of supplies. These individual account 
 issues are, however, charged to the parties from the 
 office and the storeroom credited with the amounts. 
 
 The total of the commissary only is taken to ascer- 
 tain the per capita cost of supplies, but the grand 
 total of all the departments should be taken (as 
 shown in the issue book) to ascertain the stock on 
 hand. 
 
 HYDE PARK HOTEL, York, Pa. 
 
 May 2, 1895. 
 DAILY REPORT OF STOREROOM ISSUES. 
 
 Bar. 
 
 BOURBON, 2,458 
 June 9, 1892, 563^ gals. @ $1.90 
 
 Sept 9, 1892, 
 
 Sept. 10, 1892, 
 
 Commissary. 
 Kitchen 
 Dining Room 
 Pastry and Bakery 
 Page 246 Helps Hall 
 
 Miscellaneous 
 
 53K 
 
 Kitchen 
 
 52 
 
 Genp:ral Expense. 
 Bar 
 
 Housekeeper 
 Office 
 Laundry 
 
 Articles added to the stock on hand are entered on 
 
 the stock book. For instance: Suppose there are 
 
 4 boxes of P. & G. soap in the reserve storeroom. A 
 
 page of the stock book would show that. Ten other 
 
 boxes of P. & G. soap are received. These would be Stock on hand 
 
 Purchased 
 entered on the same page and added to the stock on 
 
 hand, giving a total of 14 boxes on hand. 
 
 These stock on hand books keep the steward and 
 
 the proprietor informed daily of the variety and 
 
 quantity of the stock on hand, and are also invaluable 
 
 for reference when buying supplies. 
 
 Individi'M-. 
 
 Total 
 
 Total 
 Less issues as above 
 
 10 
 
 
 
 5 
 3 
 
 I 
 
 95 
 45 
 50 
 
 20 
 
 ID 
 
 40 
 61 
 
 
 2 
 
 22 
 
 84 
 
 14 
 34 
 
 800 
 
 
 
 47 
 
 45 
 
 
 847 
 34 
 
 45 
 97 
 
 
 812 
 
 48 
 
 
 90 
 
 07 
 
 97 
 
 Bal. stock on hand this day 
 
 Signed, J. T. stewaid. 
 
 THE BANQUET BOOK. 
 
 *** There should also be kept a book to record all 
 
 DAILY REPORT TO THE MANAGEMENT. banquets, luncheons, collations, etc. A long day 
 
 The daily report to the management is made every book or journal will answer for this purpose. On 
 
 morning for the previous day's transactions, and is the left hand page of the folio, may be noted the 
 
 practically a copy of the totals from the "Daily name of the association or party giving the same, 
 
 Issues" book, about like the following illustration, with time, price and the number of covers, also a 
 
 the figures on which are taken from the HOTEL copy of the Menu. In the opposite, or right hand 
 
 Monthly issue book illustrated in the September page, the issues and steward's memoranda. Such a 
 
 number of this publication, except that they are record will prove of great benefit in serving future 
 
 somewhat differently arranged. banquets, and one can tell very nearly how much is 
 
 The sheet is about 4 inches wide by 6 inches long, made on every spread served by the house. The 
 
 The items are divided in three departments, namely; following illustration, which is self explanatory, will 
 
i8 THE PRACTICAL 
 
 give a fair idea of what I believe a very simple and 
 most practical method : 
 
 {See page rg for illustration of banquet book.) 
 KEEPING AND ISSUING STORES, 
 
 The storeroom should be in charge of a competent 
 and trustworthy man, one who will attend strictly 
 to his work and not become familiar with the help. 
 He should be punctual in keeping the hours for issu- 
 ing the supplies to the different departments. Notice 
 of such hours should be posted in a conspicuous 
 place in every department, that the various heads 
 thereof may be governed thereby. The hours be- 
 tween the time for issuing are occupied by the store- 
 keeper to attend to his books. He should keep his 
 goods nicely arranged, a permanent place for every- 
 thing so that not too much time need be taken up in 
 finding anything in his absence. 
 
 HOW TO AVOID SHRINKAGE. 
 
 In issuing stores the storekeeper should pay es- 
 pecial attention to avoid too great a shrinkage in his 
 
 HOIEL STEWARD. 
 
 stock, which is sure to occur where all perishable 
 goods are weighed, measured or counted without 
 making allowance for some waste, as in fresh or 
 salted meats, milk and cream or fruit. For instance, 
 a loin of beef weighs 67 pounds at the time received ; 
 it is hung in the refrigerator and after two or three 
 days, when taken out and weighed again, it will have 
 lost say two pounds, and if one loin is used every day, 
 at the end of the month there would be a loss of 60 
 pounds. Allow the same average of loss in all meats 
 and at the end of the month there will be a shortage 
 in stock for which it is hard to account. A similar 
 result will be met with in all perishable supplies. 
 
 I have found the safest way is, when issuing, to 
 add a fraction of a cent to the cost price, this being 
 done in order to make due allowance for the natural 
 shrinkage. For milk and cream, charge each de- 
 partment its proper proportion from the invoice; 
 fruits by the whole or fraction of a package, instead 
 of by the dozen. 
 
 A Convenient Pocket Prices Reference Book. 
 
 *A POCKET PRICES REFERENCE BOOK. containing 100 to 150 pages of strong paper, indexed 
 
 An indexed reference memorandum of prices is in proper proportions and ruled as shown in the 
 
 very useful and handy both for the steward and accompanying diagram will suit the purpose. In it 
 
 storekeeper. The former, in going to market, can, the cost of all goods is entered from the regular in- 
 
 by refering to it, readily ascertain what prices were voice book. When the price last paid is the same 
 
 previously paid for certain articles. To the store- as that of a prior purchase no note need be made of 
 
 keeper it comes handy in the extension of values in it, only when there is a change in price, 
 the issue or stock books. A book about 4x6 inches 
 
 Allspice 
 Apples, Erie G 
 Almonds shell 
 whole 
 
 Apples, bbl. J. 
 " G 
 
 8/19- .15 
 10/10-3.00 
 9/12- .25 
 
 " - -14 
 
 8/3 -3-50 
 " -2.7s 
 
 10/8 
 12/9 
 
 A 
 12/1 - .27) B 
 
 C 
 D 
 E 
 F 
 G 
 H 
 I 
 
 J_ 
 K 
 
 L 
 
 M 
 
 *[I understand that a prominent steward of my acquaintance now has such a book compiled and will 
 shortly put same on the market, for the especial use of proprietors, managers, stewards and store- 
 keepers.] 
 
THE PRACTICAL HOTEL STEWARD. 
 
 = BANQUET BOOK = 
 
 THE ARLINGTON HOTEL 
 
 «9 
 
 Banquet Served to .-. .-. 
 
 MONTGOMERY COUNTY 
 
 BAR ASSOCIATION 
 
 December 12, 1895. 
 
 Number of covers 75. 
 
 Price per cover $2 50. 
 
 To be served at 9:30 P. M. 
 
 Music and flowers extra. 
 
 Wine to be charged as follows; 
 
 Sauternes - per quart $2.00 
 
 Claret, Pontet Canet - " " 2.50 
 Champagne - - <■ •! ^ qq 
 
 - MENU - 
 
 Bluepoints 
 Celery 
 
 Consomme Princesse 
 Olives Roasted nuts 
 
 Planked whitefish, parsly butter 
 Sliced cucumbers Potatoes Saratoga 
 
 Lamb chops, French peas 
 Small patties of chicken 
 
 Punch, Benedectine 
 
 Larded quail with jelly 
 Fried hominy 
 
 Lettuce and tomato mayonaise 
 
 Tutti-frutti ice cream 
 
 Hothouse strawberries 
 
 Assorted cake 
 
 Roquefort 
 Black coffee 
 
 ISSUES. 
 
 400 Bluepoints, 
 7 doz. celery 
 
 1 qt. olives 
 
 2 lbs. shelled almonds 
 20 lbs. whitefish 
 
 }.> pk. potatoes 
 
 2 doz. cucumbers 
 48 lbs. rax lamb 
 20 lbs. chicken 
 75 patties 
 6^ doz. quail 
 
 I case lettuce 
 3^ crate tomatoes 
 
 I qt. oil - - - 
 
 X doz. eggs 
 
 1 pt. vinegar 
 3^ gal. cream 
 
 2 lbs. jelly 
 
 2 lbs. hominy - 
 2 lbs. cooking butter 
 4 lbs. salt pork 
 12 cans peas 
 2 lbs. flour 
 
 1 pt. sherry 
 
 4 cans mushrooms 
 2}4 gal- punch 
 23^ gal. ice cream 
 
 15 qts. strawberries 
 
 }4 lb. cheese 
 
 2 lbs. crackers 
 Cake 
 
 I lb. coffee 
 
 Total issues 
 10 w^aiters. $r.oo each 
 Extra cook, i day 
 
 75 covers a $2 50 
 
 Less issues and expense as above 
 
 75c. 
 20c. 
 
 30c. 
 
 IOC 
 
 20C. 
 ISC. 
 
 I2C. 
 
 15c per doz. 
 
 $1.50 
 
 $i 00 
 
 I 40 
 
 20 
 
 60 
 
 40 
 7 20 
 3 40 
 
 98 
 9 75 
 
 75 
 
 1 50 
 50 
 07 
 02 
 40 
 28 
 04 
 26 
 48 
 
 2 40 
 06 
 
 13 
 
 • 60 
 
 I 20 
 
 I 95 
 
 7 50 
 
 20 
 
 24 
 I 20 
 
 33 
 
 $48 
 
 14 
 
 10 
 
 00 
 
 3 
 
 00 
 
 $ 61 
 
 14 
 
 $187 
 
 50 
 
 61 
 
 14 
 
 $126 34 
 
 * * 
 
 STEWARD'S MEMORANDA. 
 
 The spread was satisfactorily served ; all guests 
 pleased. 
 
 Waiter James Brown broke two bouillon cups. 
 Waiter H. Samson is too slow and lacks training. 
 Balance, all O. K. 
 
 WINE SERVED. 
 
 8 quarts Sauterne 
 12 " Pontet Canet 
 18 " Champagne 
 
 Mendelsohn Quintette $15 00 
 Flowers - - 20 00 
 
 S 16 CO 
 
 30 00 
 72 00 
 
 8ii8 00 
 
 Time to serve: one hour and twenty minutes. 
 
THE PRACTICAL HOTEL STEWARD. 
 
 Requisition Blanks. 
 
 These Storeroom Requisition Blanks are in use in 
 a first class hotel, and are printed liere to give a 
 general idea of a form which, with slight alterations 
 to meet particular demands, will be found satis- 
 factory. The size of sheets can be made to suit the 
 convenience of the printer, It is well to distinguish 
 the different blanks by having the paper for each of 
 a different color. 
 
 NORTHERN HOTEL. 
 
 STORE ROOM Deliver to Kitchen: 
 
 Wanted 
 
 NORTHERN HOTEL. 
 
 MARKET ROOM Deliver to Kitchen: 
 
 Wanted 
 
 B'f, sh'trns 
 '■ ribs 
 " liver 
 " kidney 
 " corned 
 " ox tails 
 " skins 
 " tongues 
 M"t'n racks 
 saddles 
 lees 
 loins 
 Lamb, racks 
 kidneys 
 fries 
 pkd tng 
 Veai.h'd'q'tr 
 foreq't'r 
 Calf's head 
 ' brains 
 
 feet 
 ' liver 
 Pork, loins 
 t'nd'rlns 
 sausage 
 Pig's feet 
 Sweetbreads 
 Tripe 
 Hams 
 Bacon 
 Fowls 
 Lard 
 
 POULTRY & 
 GAME 
 
 Eggs 
 
 E'glish snipe 
 Geese 
 Grouse 
 Partridge 
 Plover 
 Quail 
 Duck, red h'd 
 
 cvas b'k 
 
 mallard 
 
 teal 
 
 tame 
 Riceblrds 
 Reedblrds 
 Squabs, tame 
 wild 
 Turkeys 
 Woodcock 
 Spng chick'n 
 Fowls 
 
 FISH AND 
 
 SHELL F'SH 
 
 Codfish 
 
 salt 
 
 Blueflsh 
 
 Blackfish 
 
 Halibut 
 
 Haddock 
 
 Mack'r'lfrsh 
 salt 
 
 Smelts 
 
 Shad 
 
 Bass, striped 
 sea 
 black 
 lake 
 
 Whiteflsh 
 
 Salmon 
 
 smoked 
 
 Sheep's head 
 
 Flounders 
 
 Wanted 
 
 Pompano 
 
 Weakflsh 
 
 KIngflsh 
 
 Trout, lake 
 brook 
 
 Lobster 
 
 Crabs, soft 
 
 oyster 
 
 H'r'ng kip'rd 
 " Holland 
 " marinirt 
 
 Shrimps 
 
 Crawfish 
 
 Frog's legs 
 
 Scallops 
 
 Help's fish 
 
 Terrapin 
 
 Green turtle 
 
 Red snapper 
 
 Perch 
 
 Pickerel 
 
 Pike 
 
 Turbot 
 
 Soles 
 
 Raie or skate 
 
 Oysters 
 
 L'tlfn'kclms 
 
 Anchovies 
 ardines 
 ' Russian 
 '• boneless 
 " domestic 
 
 Caviare 
 
 Salt sard'len 
 
 V'G'TBLES 
 
 Apples 
 
 Asparagus 
 
 Beets 
 
 Brussels spts 
 
 Cabbage 
 
 Carrots 
 
 Cauliflower 
 
 Celery 
 
 Chicory 
 
 Chives 
 
 Cranberries 
 
 Cucumbers 
 
 Egg plant 
 
 Escarole 
 
 Green corn 
 
 Green peas 
 
 Green pep'rs 
 
 Horse r'dish 
 
 Kale 
 
 Ijceks 
 
 Lettuce 
 
 Lima beans 
 
 Mint 
 
 Onions 
 
 Oyster plant 
 
 Parsnips 
 
 Parsley 
 
 Potatoes 
 
 sweet 
 Radishes 
 Romaine 
 Sorrel 
 Spinach 
 
 tring beans 
 Squash 
 Tomatoes 
 Turnips 
 Fresh 
 
 mushrooms 
 Watercress 
 
 .189 
 
 CANNED 
 
 GOODS 
 Artichokes 
 Asparagus 
 American 
 
 " French 
 Beans, Lima 
 String 
 " Wax 
 Brussels spts 
 Caviare 
 Corn 
 Lobster 
 Mushrooms 
 Peaches 
 Pears 
 Peas, French 
 
 " American 
 Pine apples 
 Sardines 
 Shrimps 
 Sorrel 
 Succotash 
 Truffles 
 
 peelings 
 
 Apples 
 .\nchovies 
 Allspice 
 Beans, white 
 Barley 
 Brooms 
 Brushes 
 Cassia, whole 
 
 ' ground 
 Cloves. "hole 
 
 ' ground 
 Corn starch 
 Curry, pwdrd 
 Capers 
 Citron 
 Chocolate 
 Cheese 
 Cracker dust 
 Currants 
 Cr'ked wheat 
 Clams 
 Flour 
 Farina 
 Ginger 
 Gelatine 
 
 Wanted 
 
 Herbs, 
 
 ■■ Sage.whle 
 
 '• gr'nd 
 
 " Thyme 
 
 whole 
 '■ " gr'nd 
 " Bay le'ves 
 
 Hominy 
 
 Jelly 
 
 Lemons 
 
 Port wine 
 
 Sherry 
 
 Whiskey 
 
 Brandy 
 
 Rum 
 
 Alcohol 
 
 Claret 
 
 Mustard 
 
 Mace, whole 
 ground 
 
 Macaroni 
 
 Meal, corn 
 ' oat 
 
 N'tm'gs.whle 
 
 Olive oil 
 
 Olives 
 
 Pails 
 
 Pepper, gr'd 
 " whole 
 " white 
 " cayenne 
 
 Pea meal 
 
 Pickles 
 
 Raisins 
 
 Rice 
 
 Rice flour 
 
 Sugar. 
 
 powdered 
 gr'nul't'd 
 brown 
 
 Salt 
 
 Sago 
 
 Soap 
 
 Saltpetre 
 
 Twine 
 
 Tapioca 
 
 Tomatoes 
 
 Vermicelli 
 
 Vinegar 
 
 Worcester- 
 shire sauce 
 
 Sapolio 
 
 Italian paste 
 
 NORTHERN HOTEL. 
 
 STOREROOM Deliver to Fruit Pantry 
 
 Wanted 
 
 lbs B'st coffe 
 " Help 
 " Oolong tea 
 " Green " 
 " Eng.bre'k 
 fast tea 
 " Help tea 
 •' Chocolate 
 " T'blebut'r 
 " Help " 
 " Almonds 
 " Filberts 
 ■' Pecans 
 " Walnuts 
 " Cut sugar 
 ■' Pow'd •' 
 " Gran '• 
 ' Salt 
 ■' Pepper 
 " Mustard 
 •' Water 
 
 crackers 
 " Soda 
 " Oyster " 
 " Whitening 
 " Creamery 
 
 cheese 
 " Roqueft 
 
 cheese 
 " Swiss 
 •' Edam 
 " Brie 
 " Camenb'rt 
 
 Wanted 
 
 Doz. eggs 
 Current jelly 
 cans Apric'ts 
 Cherries 
 Peaches 
 Pears 
 Pineapple 
 Plums 
 Quinces 
 Sardines 
 Salmon 
 box Lemons 
 Raisins 
 Toothp'ks 
 Maf^hes 
 bot. Worces. 
 sauce 
 " Half'd •■ 
 " anch'vi '' 
 " tobsco ■■ 
 ■• cliowchow 
 " Gherkins 
 •' M'x'dp'k's 
 •• Olive oil 
 BHth bricks 
 Bars soap 
 gals. Olives 
 ■ Vi'iegar 
 • M'plesy'p 
 " R'ckc'ndy 
 syrup 
 " Cream 
 " Milk 
 
THE PRACTICAL HOTEL STEWARD. 
 
 A Steward's Market List of Perishable Foods. 
 
 MARKET LIST, 189.... 
 
 3X. 
 
 On Hand 
 
 Veal 
 
 Rib K"8t Beef 
 Help •• 
 Loin 
 
 Ten'rloin " 
 Kounds •' 
 Strips 
 Koils 
 Shanks 
 PlateC'n'd" 
 Hump " •' 
 Tongues, 
 Fresh Beef 
 " Pkl'd " 
 Ox Tails •• 
 Liver " 
 
 Sw'tbr'ds " 
 Suet 
 
 Loins Mutton 
 LCBB 
 Kax 
 Whole 
 Kidney 
 Lamb 
 Whole 
 Half 
 Lee 
 
 Foreqt'r " 
 Loin 
 
 Sw'tbr'ds " 
 Liver 
 
 Loin Pork 
 Larding 
 Ten'rloin " 
 Salt 
 
 Young Pig 
 Pork Sausage 
 Lyon 
 Vienna " 
 Fresh Tripe 
 Pickled Tripe 
 Fr'sh Pig's Ft 
 Pkld.Pigs Ft 
 Pig's .Jowl 
 Lamb's Tong. 
 Lamb's Fries 
 Pig's Tongue 
 Calf's Head 
 No. 1 Hams 
 No. 2 Hams 
 No 1 Racon 
 No 2 Bacon 
 No. 1 Lard 
 No. 2 Lard 
 
 Wantea 
 
 Lake Trout 
 
 Brook Trout 
 
 WhiteHsh 
 
 Pike 
 
 Pickerel 
 
 I'eroh 
 
 Pan Ush 
 
 UliKk bass 
 
 Sturgeon 
 
 Salmon 
 
 Smelts 
 
 Halibut 
 
 Kedsnapper 
 
 Fresh Cod 
 
 Salt 
 
 Haddock 
 
 PompanoJ 
 
 BlueUsh 
 
 Sea Bass 
 
 Flounders 
 
 Fin an Had'e 
 
 F'h Mackerel 
 
 Spanish ". 
 
 Salt 
 
 Buck Shad 
 
 Uoe 
 
 Sliad Uoe 
 
 Soles 
 
 Live Lobster 
 
 Boiled •' 
 
 Crabs 
 
 Shrimps 
 
 Scallops 
 
 Turtle 
 
 Terrapin 
 
 Crawfish 
 
 Frog Legs 
 
 Quohaug Clm 
 
 LittleNeck " 
 
 Pea Nut 
 
 Shell Oysters 
 Count 
 Select 
 Standard " 
 
 On Hand 
 
 Wanted 
 
 On Hand 
 
 Tom Turkey 
 Hen Turkey 
 Hens 
 Cocks 
 
 Iloast Chick's 
 Broiling " 
 (ieese 
 Ducks 
 I'igeons 
 Squabs 
 Pheasant 
 Prairie Chic. 
 Grouse 
 Doe Birds 
 Kice Birds 
 Plover 
 Snipe 
 Quail 
 
 Wild Geese 
 Brant 
 
 Mallard D'ks 
 Teal Ducks 
 Canvas Back 
 Ducks 
 Antelope 
 
 Old Potatoes 
 New '■ 
 Sweet " 
 White T'nips 
 Ruta-baga 
 Squash 
 Cabbage 
 Carrots 
 Parsnips 
 Old Onions 
 loung 
 Garlic 
 Sharlots 
 Chives 
 I>eeks 
 String Beans 
 Wax 
 
 Navy " 
 Lima 
 
 Green Corn 
 Cireen Peas 
 Caulillower 
 Asparagus 
 Egg Plant 
 Oyster Plant 
 Spinach 
 New Beets 
 Beet Greens 
 
 Wanted 
 
 On Hand Wanted 
 
 Dandelions 
 Brussel Spr'ts 
 Tomatoes 
 Lettuce 
 Chicory 
 Radishes 
 Mushrooms 
 Parsley 
 Sorrel 
 Chevrll 
 Mint 
 
 Tarragon 
 ('elery 
 
 Celery Roots 
 Hor>e Radish 
 (i rated 
 Horse Radish 
 Root 
 Green Peppei 
 Red Pepper 
 Water Cress 
 |{liubarb 
 Oranges 
 Lemons 
 Bananas 
 Table Apples 
 Cooking " 
 Grapes 
 
 Creamerv 
 
 Butter 
 Dairy 
 Cooking " 
 Eggs 
 Amer Cheese 
 Brie 
 
 Cam'bert " 
 Edam 
 
 Gorg'zola" 
 Paragon " 
 Neufcha'l" 
 Parmesan" 
 Roquefort" 
 Stilton 
 Swiss ■' 
 
 Sweet -Milk 
 Skimmed 
 Butter 
 Cream 
 reast 
 
 Perishables "On Hand" and "Wanted." 
 
 The above list of perisliable foods appeared in the 
 Hotel Monthly of September 1893, as a contribu- 
 tion from Mr. G. DeM. Sherman, then steward of 
 the Virginia Hotel, Chicago, and now manager of 
 The Cairo at Washington, D. C, who compiled it 
 with the idea of its being a help to him in marketing, 
 which it has proved to be. 
 
 Thi^ sheet upon which it is printed for his use is 
 iix 17 inches in size, and the vertical columns are 
 uniform % of an inch in width. 
 
 The list is arranged so that every article can be 
 readily located. First comes the beef meats, then 
 the mutton, veal, pork and fancy meats. The second 
 column is devoted to fish, beginning with the fresh, 
 then the salt water and ending with the shell fish. 
 
 The third column begins with poultry, which is fol 
 lowed by game. Next comes the vegetables — the 
 dry first, then the green, continuing with herbs and 
 ending with fruits. The list ends with dairy foods. 
 
 The columns headed "On Hand" and "Wanted" 
 are of especial value, particularly the "Wanted" 
 column. In some hotels which do a moderate busi- 
 ness the "On Hand" column need not be filled in 
 with the entire stock; but the "Wanted" column, if 
 properly attended to, will keep many a bill of fare 
 from being "scratched," which in itself is a great 
 deal, for a scratched bill of fare is an abomination. 
 
 In a house that does a big business it will be found 
 of great advantage to have the "On Hand" column 
 filled in, and will more than repay the trouble it 
 takes in the convenience it affords. 
 
aa THE PRACTICAL HOIKL STEWARD. 
 
 T^iTtrirtrr perishable goods, but, if perishable, should consider 
 
 J O" well before buying. The goods may be all right if 
 
 On the methods employed in buying depends the used at once, but if it is necessary to carry them for 
 
 welfare of the hotel to a great extent. To go buy- several days, and in the meantime become unfit for 
 
 ing with a well filled purse, or for a laige and pros- use, the bargain becomes a total loss. Among the 
 
 parous concern with good credit, who settle their staple articles which can not be found at bargains 
 
 bills promptly, and where the cost need not be taken are coffee and flour. When a house has a blend of 
 
 into consideration, it is an easy task. Anybody can coffee which pleases, it should be continued right 
 
 buy for such a house. But where a house depends along; and so with flour: to insure good bread there 
 
 on the close and economical buying of the steward, should be kept a brand that runs even the year 
 
 it is not so easy, and it requires a man who has a around. 
 
 knowledge of the qualities of different brands of The standard lines of canned goods can often be 
 
 goods as well as of the grades of meats, poultry, bought cheap — lower than the market is likely to be. 
 
 game, fish, and, in fact, everything that is needed It is well in such a case to buy. 
 
 in a hotel. There should be a regular day every week for 
 
 When the merchant buys he figures if his class of buying groceries and at no time should the steward 
 
 trade can afford to pay the price he will be required buy goods to last longer than one month, no matter 
 
 to charge to make a living profit, and if he can dis- how cheap, especially where the market is near at 
 
 pose of said goods before they prove a loss by hand. 
 
 reason of long exposure, or, if perishable, are spoiled In buying perishable goods such as fresh meats, 
 
 from too much handling. poultry, fish, oysters, game, vegetables, fruit and 
 
 To buy for a hotel is different in some ways, dairy products, he should himself make all selections 
 
 Everything the steward buys is for current use and at the time of purchase, and should be able to judge 
 
 It is not necessary to figure on a direct profitable for himself whether the butter is just what he needs, 
 
 return, but to procure all articles at a justifiable the fish is really fresh, or the poultry is young, and, 
 
 price, and at the same time satisfy and please the above all, if the beef is just the qualiiy he wants, 
 
 guests. The steward should be able to calculate how much 
 
 In preparing to go to market the question is, what he needs for his guests without having a lot left over 
 
 to buy, how much is needed and how long will the that can not be put to good use. A great many 
 
 goods keep; also the kind of goods, if for a $2.00 a things, if not all used at one meal, can be carried 
 
 day house or for a $3.00 to $5.00 a day house ; if for until, by adding a little more, will make another 
 
 a first class restaurant, or fashionable club, as every meal. But there are many things it will not do to 
 
 one of the above requires goods of a different buy more than enough for a day at the time, such as 
 
 quality. berries in season, etc. 
 
 When a house engages a man to buy who is not The steward should also know how to take care 
 possessed of the required knowledge it will pay of the supplies which he buys, meats, of course, re- 
 school money, which in some instances amounts to quiring most attention, 
 quite a sum until he has learned. Where there is a good ice box or system of refrig- 
 
 A steward in buying should always ask the price eralion, and proper attention given, there is practic- 
 
 of the goods wanted before taking them, no matter ally no loss. 
 
 how regular he gets the same article, or reliable the 
 
 TO MARKET 
 
 firm. Prices change on all goods; they may have 1 *-' 1 rv 
 
 advanced to a figure too high, in which case it would The steward should not use tobacco or strong 
 
 require the selection of another brand. A good firm drink before going to market, as such indulgence 
 
 appreciates the strict business methods in a buyer easily affects the fine sense of taste necessary. I 
 
 and will take better care of his orders than if he will endeavor to illustrate a trip to the market for 
 
 comes in, reads off his list of articles wanted in a a $3.00 per day hotel, with a housecount of 200, 
 
 careless way, with an "I-don't-ask-prices : my-house- starting at the head of the list : 
 
 can-pay-for-them," air. The steward should buy OYSTERS IN SHELL— A very desirable dish in 
 
 just like the merchant, who first figures on the prob' season and about four-fifths of the guests will call 
 
 able profit. The steward on his tour of marketing for them. Allowing five to the Drder makes eight 
 
 often meets with what are called bargains, which he hundred. Where they are used more than once a 
 
 should take advantage of if they are staple and non- week it is cheapest to buy them by the barrel ; jthey 
 
Sirloin, 
 
 
 17 po 
 
 unt 
 
 Is, 32 
 
 Tenderl 
 
 loin. 
 
 5 
 
 
 16 
 
 Hip 
 
 
 10 
 
 
 24 
 
 Fat 
 
 
 8 
 
 ■' 
 
 
 Flank 
 
 
 4 
 
 " 
 
 
 Bone 
 
 
 14 
 
 " 
 
 
 THE PRACriCAL HOTEL STEWARD. 23 
 
 will keep for several days in a cool place with is served ; that will require 140 steaks. In order to 
 
 cracked ice over them. Oysters in bulk for stewing, find how many loins are needed I will give my ex- 
 
 if not frequently served, will take about three gallons perience of cutting two loins different in size and 
 
 solid measure per meal; when served daily for quality. The first loin weighs 68 pounds, first class, 
 
 breakfast, half that quantity is sufficient. Large well fed young steer ; 
 oysters for frying, when used every daw one and 
 one-half gallons; but when served twice a week 
 about three gallons are required. Oysters to be in 
 good condition should not float nor have a strong 
 odor, and should be kept in a cool place and pieces 
 of ice placed in the tub. They spoil vory quickly 
 
 in warm air. Hip for help 10 
 
 CLAMS — Little necks: not so many are used as Total 68 72 steaks 
 
 of oysters, only about half the guests will call for Loin cost 16 cents per pound gives a total of $10.88. 
 
 them. They sell at about the same price as shell Deduct from this $1.98, the highest value of parts 
 
 oysters and are kept the same way. For Fri- not used as steaks, and you have $8.90, net value of 
 
 day's dinner for chowder it will require about 350 seventy-two steaks, which makes each steak worth 
 
 large clams. about 12.3 cents. 
 
 FISH— Where fish is served at every meai iiie The second loin weighed only 54 pounds and cost 
 
 ratio per guest is not over one-sixth of a pound for ig cents per pound: 
 
 each. This applies to the varieties whicli are to be Sirloin. 8 pounds, 24 steaks 
 
 had the year around, such as whitefish. bluefish. Tenderloin 3^, " 12 
 
 trout, Spanish mackerel, halibut, etc. Ratio gross Hip jj •• 13 
 
 weight will run almost double, or a trifle over one- Flank 10 
 
 quarter pound on such fish as red snapper, bass and Bones 10 
 
 pike, on account of the increased waste in cleaning Paj loi^ " 
 them, mainly large heads. The shad being a very 
 desirable fish when it first comes in the market the 
 
 Total 54 49 
 
 .,, , .J * Cost of loin S4 pounds at 16 cents per pound was 
 
 ratio will run about one-quarter pound per guest. -^^ ' 
 
 - , ^ 1 J $8.64. Deduct 02 cents, value of waste cuts, leaves 
 
 I place my hsh order: ■>■ -t y 
 
 ,f f 1 •. c I j^ $7 72, the cost of 49 steaks or ■ s.^ cents each. The 
 
 If for whitefish, 33 pounds i-/ / ■ -^^ 
 
 If for bluefish, 33 pounds fi"' 'o'" '''^^ '^'"'^'^ ^"^ "^^d in Chicago; the latter 
 
 If for red snapper, 50 pounds in the South and was of inferior quality compared 
 
 If for shad, 12 single or 48 pounds with the former. It will require two loins of well 
 
 If for smelts, 15 pounds fed young steer. 
 
 If for pan fish, 8 pounds. RIBS— Next 1 need ribs ; how many :- I will see. A 
 
 In selecting fish : To tell if fresh the gills should good carver can cut from 55 to 65 cuts out of a rib of 
 
 have a natural red color, the eyes clear, and, by 35 pounds. About 70 per cent of the guests call for 
 
 pressing the finger beind the small upper fin nearest roast beef, and since the chef has no cold beef for 
 
 the tail, the fish should feel firm; but if the finger tomorrows lunch, I will take 4 ribs. Tomorrow I 
 
 strikes the back bone the fish is old. After the fish can take one less. The difference between a steer 
 
 is delivered at the hotel it should be cleaned, then rib and that of a cow is, the bones of the former are 
 
 ice sliould be broken fine, place in layers the fish smaller, not so curved, and carry thicker meat on 
 
 and ice alternately, but the fish should not be cut or the back. 
 
 split before it is to be used, as by cutting fish and MUTTON— When mutton is young and reasonably 
 
 then icing, the best of the fish, its flavor, is lost. fat is is always a desirable dish, especially as chops. 
 
 FRESH MEATS— Next on the list are the fresh It will require about half pound to the guest, or 
 
 meats. Seldom are they bought from day to day. fourteen racks of seven pounds each, or 98 
 
 The steward usually buys ahead for several days, pounds and you get ten chops to each rack. Sliort 
 
 but this time we will buy enough for one day only. racks are cut about one inch below the lower rib. 
 
 LOINS OF BEEF— This house serving no supper The neck is cut away at the other end and the 
 
 it will be required for breakfast only. About 70 per short or breast ribs are cut away. In serving lamb 
 
 cent, of the guests eat steak, where a good qualily chops (of which the per cent, required for each guest 
 
24 THE PRACTICAL HOTEL STEWARD. 
 
 is far greater than mutton) I have found that it is bies that of a pheasant. They are usually served 
 more profitable to buy the whole front quarters, boiled. They are easily told by a scar in front ol 
 For instance, if it takes twenty racks of lamb at five the leg and near the back. For boiling I buy in tne 
 pounds each— one hundred pounds, we will say, at same ratio as for chicken. 
 
 thirteen cents per pound, would be a cost of $13.00. GAME— The season being very short on some va- 
 Now take twenty fore-quarters weighing eight pounds rieties, it is served as often as the house can afford 
 each, would be a total of 160 pounds at eight cents while the season lasts. 
 
 per pound, $12.80. After trimming there are sixty MALLARD DUCKS, when properly cooked, are 
 pounds of breast and neck worth three cents per well liked by the average guest. There are about 
 pound, or $1.80. Deduct this from the first cost and six small orders in one duck, and as nearly every 
 the twenty racks will cost just $11.00, a gain of $2.00. guest calls for mallard, I buy three dozen. 
 There is no profit in buying heavy mutton this way. TEAL being very small, only two orders to each 
 Where either mutton or lamb chops are served every duck, I buy eight dozen. 
 
 morning the quantity used will be much less. QUAIL— About ninety per cent, of the guests will 
 
 In buying lamb for roasting it requires about half call for them; also snipe and plovers. It requires 
 a pound to the guest; fresh pork three-eighths pound; fifteen dozen to make a meal of any of the above, 
 fresh pork sausage, for breakfast, about twenty allowing one to an order. 
 
 pounds. PARTRIDGES — In first class houses partridges 
 
 I 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 
 TURKEYS; it will take about 150 pounds, or three- per day house I make four orders, and in that way 
 quarter pound for each guest, of undrawn well fat- four dozens will serve a dinner. 
 
 tened young turkeys for a dinner. They should be PRAIRIE CHICKEN will cut in six orders, so 
 even in size and weigh about fifteen to sixteen three dozen will do of them, 
 pounds each. OTHER GAME such as venison, elk, antelope and 
 
 CHICKENS, old, when used for pie, will require bear, one saddle is enough for a dinner, 
 about eighty-five pounds; when for boiling, about * * * 
 
 one-hundred pounds. Young chickens for roasting, BUTTER can not be bought without trying. The 
 about 150 pounds. To tell when a chicken is young, color should be even, the flavor sweet, and contain 
 press on the point of the breast bone; if it gives it 3^°"^ one ounce of salt to the pound. Butter should 
 easily proves that it is not matured, but if firm and be kept in a separate box, away from fruits or 
 sharp it is an old chicken cooked foods of any kind, as it easily absorbs foreign 
 
 DUCKS AND GEESE-It requires the same quan- o^ors and becomes tainted, 
 tity as turkeys for roasting. A sure way to tell when VEGETABLES (excepting asparagus) will keep 
 a duck or goose is young, is to press the wind-pipe ^^^ several days and can therefore be bought in 
 between thumb and finger; if it crushes with ordi- quantities as bargains present themselves. Aspara- 
 nary effort they are young; the old ones will not gus being the most desirable vegetable in the market, 
 Qj-ygj^ when in season, more than enough for one or two 
 
 OLD PIGEONS for pie will require about seven "leals should not be bought, as they will not keep. 
 jQ2en APPLES are usually packed in barrels. In buying 
 
 SQUAB for broiling are served whole and nearly them I always have them opened, one. and sometimes 
 every guest orders it. It is a most expensive dish, both ends; then inspect to the depth of several 
 
 SPRING CHICKENS for broiling should weigh layers before taking them. 
 about eighteen pounds to the dozen and serve half ORANGES are the most desirable fruit that we 
 a chicken for an order. As nearly every guest is have for the table ; they are healthful and the aver- 
 sure to order spring chicken, about eight dozen will age guest prefers them to any other fruit, and every 
 be required. It is safest to buy them by weight as good house of any standing should have them for 
 it insures a more even size. breakfast as long as they are to be had at a reason- 
 
 CAPONS, or gelded cocks, are among the most able price. Florida oranges are the best in the 
 desirable of domestic fowl in the market. The fact American market, but Mexico and California also 
 of their being altered when about two months old produce large quantities of the fruit of fairly good 
 they are easily fattened and grow quite large; their quality. Oranges two hundred to the box are just 
 flesh is of a most delicate flavor, and the breast, the right size for an American plan hotel. It requires 
 when roasted and nicely carved, very much resem- about one and a half boxes for a breakfast. 
 
THF-: PRACTICAL HOTEL STEWARD. 25 
 
 SMALL FRUITS— The berry season is always in the South require large quantities of fresh fruits 
 
 iooked forward to with great delight by the hotel and vegetables, but less meats. My approximations 
 
 guest, and the steward takes pride in serving them apply only to centrally located houses catering to 
 
 as early as possible; but as there is nothing on the transient patronage, rate from S2.00 to $3.50 per day, 
 
 bill of fare which they take the place of, it also and where a condensed bill of fare is in use. 
 
 means an increase in storeroom expenditures, until A steward, no matter how well he understands his 
 
 they are plentiful, when they are served daily in business, must first learn the wants of the guests of 
 
 different styles, they then take the place of other the house for which he is to buy, before he can do 
 
 fruit. The first to reach the market are from the so intelligently; mathematical calculations are of 
 
 South, and of poor quality. There are about five little use without practical knowledge of the require- 
 
 orders to every quart; it will take about thirty-six ments of the table in the particular locality in which 
 
 quarts. he buys. 
 
 GROCERIES are usually bought in quantities to * * 
 
 last from two weeks to a month and selections are l„. cities there are many establishments who deal in 
 
 made by samples, mainly. A poor observer can g^oods needed in hotels and are in competition for patro- 
 
 spend more money than needed : for example I want : nage. This if the means of fair prices on certain 
 
 CANNED PEAS, paid last $1.35 per doz. The commodities. 
 
 salesman shows a sample very good for the above // is a true saying that "competition is the life of 
 
 figure, but, he says, "I have a lot in for ten cents trade.' This is especially so -with regard to dealers in 
 
 per dozen less which are fully equal to this sample." perishable goods. The steivard or bnyer bearing this in 
 
 He brings a sample, which, upon opening, I find as mind can. by close watching, often buy very cheaply. It 
 
 good, and it suits me first rate. By taking twenty should be one of his chief aims to keep posted on condition 
 
 cases 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 
 
 without further inquiry, would not have been made; the patronage too much divided and uncertain. To select 
 
 and so with everything I buy. afetv reliable firms who may depend on selling you a cer- 
 
 TEA requires the most attention as the dealer tain amount of goods is commendable, as they will find 
 must be relied on to a great extent. There are it to their interest to take good care of you. and will give 
 three varieties of tea which are sufficient for any any advantage that may offer both in prices and quality. 
 American plan house to carry; they are Oolong^ If you are nobodys custotner they will all try to take ad- 
 English Breakfast SiuA Young Hyson. With these in vantage of you, and if the particular goods you watit are 
 Stock many different blends can be made by mixing scarce, will not care to sell you at all, unless for exorbi- 
 different proportions and the guest suited. tant prices, as they prefer to keep them for their regular 
 
 In buying teas I have samples drawn of the kind patrons. The fact that a frm is larger or wealthier than 
 
 wanted. Plenty of time should be taken in passing another is no evidence that they handle the best goods for 
 
 upon the qualities. Five or six dollars is easily the lowest prices; nor is it any reason why there should 
 
 saved and at the same time have a tea that is just be discrimination in their favor : but the man zi'ho tells 
 
 what is wanted. you in plain language the best he can do and then sticks 
 
 COFFEE — The principal element of success in to his promise is the right party to patronize. Lookout 
 
 making coffee is good material to make it with, for the man loho wants to be too nice to you: he may 
 
 Coffe for breakfast should be stronger than for cause you to pay for all of his polite honors and smiles. 
 
 lunch and dinner, for the reason that every coffee Where the buying must be done by mail orders it is 
 
 drinker is a connoisseur at breakfast. I find a blend far more difficult to attain desired results. You arc 
 
 of three-quarter Old Government Java and one- entirely dependent en the dealer; he can send what he 
 
 quarter Mocha will make a very satisfactory coffee sees 7nust be first disposed of, and occasionally one gets 
 
 for the average hotel. When a blend is found which goods from some {otherwise) reliable firms that would 
 
 is satisfactory to the house it should be continued, hardly be looked at where a choice can be had. Here, 
 
 Frequent changes are rot commendable. again, it is most necessary to select a reliable house who 
 
 * * * have a good business standing. Write and tell them 
 
 The ratio which I have applied in my illustrations 7C'hat class of goods you need, and then, if what is sent is 
 
 in buying is not intended for houses of all grades not up to the required standard, tiotify them that thegoods 
 
 and localities; for instance: hotels by the sea shore are held subject to their order. They will soon find thai 
 
 and northern lake resorts use a great deal of fish, they must send what is desired or lose your patronage. 
 where it is just fresh out of the water; and hotels Last, but ?tot least, buy from no one who is ready to 
 
»6 THE PRACTICAL HOTEL STEWARD. 
 
 offer personal tnducements, and don't let a fnan sell you of soda. Place the meat or fowl in this for several 
 
 g-Qods that you have no need of. Buy just what you want hours, then wash well, and, after drying thoroughly 
 
 and no more. with a clean cloth, it will be perfectly sweet, but 
 
 I have foand it a good custom to talk'matters over with should be used immediately, or soon as possible 
 
 the chef before ordering or going to the market. For thereafter. 
 
 the steward and chef to act in conjunction in all such There is now an article in the market called "pre- 
 
 matters saves the house tnany a dollar. servaline," by using a small quantity of which will 
 
 PRESERVATION OF MEATS. preserve meat and even restore to a fresh appear- 
 
 A refrigerator in which an equable temperature ^^^e. By sprinkling a very little of this preparation 
 
 of from 36 to 40 degrees can be maintained will keep o^*^^ ^ ^''^J' °f sweetbreads for instance, and cover 
 
 meats for over three weeks. I found in taking a trip ^^'^h fine ice they will remain fresh for two weeks, 
 
 through the principal packing houses of Chicago, CORNED BEEF-To make corned beef (sweet 
 
 that in the large chill rooms where all fresh killed Pickle): Make a salt brine, strong enough to carry 
 
 cattle, sheep and hogs are lung for cooling, the a potato; then add a quarter pound saltpetre and 
 
 temperature ranged from 32 to 40 degrees. These three pounds sugar to two-hundred pounds beef; 
 
 rooms (which it is worth any hotel mans time to 'h^n place the beef in this and leave thirty days 
 
 see) cover acres of floor space, and hundreds of "^^ore using. 
 
 dressed cattle hang in rows so exact that the sight DRY, SALT OR SMOKED BEEF. -Place in layers 
 
 is beautiful to behold. The cooling is done by coils '" ^ square tank or vat using coarse salt only. After 
 
 of pipe placed side by side about fourteen feet over- 'saving the meat in the salt for thirty days take out 
 
 head and extending the entire length and width of and place in fresh water to draw for twelve hours; 
 
 the ceiling. These are regulated by vents by which take the beef, wipe with a cloth, then hang up to dry 
 
 the cold blast can be increased or diminished at and smoke. 
 
 will. The meat dealer goes into these rooms and H.\MS:-The same process as corned beef is 
 
 makes his selections and then has the privilege to employed, but they should remain in the brine for 
 
 let his beef purchase hang there until sufficiently six weeks to be well cured, then wash in fresh water, 
 
 aged, which is not less than ten days and sometimes ^^'P^ ^'^h a cloth, hang up to dry and smoke, 
 
 as long as three weeks. The meat when taken from BACON requires about half the time of hams, 
 
 this storage appears as fresh as if just killed. PRESERVATION OF DRESSED GAME. 
 
 I believe where small refrigerators are built, using Take a flat square tin pan not over two inches 
 
 the above plan, the best results are met with. deep; lay the birds or other game, flat, packing close 
 
 BEEF should always hang and be kept free from side by side until the pan is full; then cover with 
 
 ice. another pan a size larger that fits closely when in- 
 
 POULTRY should also hang and be kept as dry verted; set in a box; then bury in fine broken ice 
 
 as possible. to a depth of about three inches, and scatter a little 
 
 RESTORATIVE — When a piece of meat or a fowl salt over the ice. In this way game will keep a long 
 
 becomes wet or sticky from being kept in too warm time in perfectly fresh condition, but it should be 
 
 a place, make a tub of cold water in which dissolve used immediately after exposure. Game should 
 
 about half once each of saltpetre and bi-carbonate never touch the ice, always keep dry. 
 
THE PRACTICAL HOTEL STEWARD. 27 
 
 BILLS OF FARE press not undertaken the task of reformation. Even 
 
 now one can plainly see where papers treating on 
 
 The arrangement of bills of fare is a most import- ,. ,. . . , , 
 
 this subject are not read in some of the country 
 ant part of the steward's duties, and in the under- 
 
 districts, 
 taking of this work ho should be possessed of good 
 
 taste as well as a knowledge of different kind» of STEWARD AND CHEF WORK TOGETHER. 
 
 dishes, so that he may be enabled to arrange them In making bills of fare the steward and chef should 
 
 in the order in which they ought to be eaten, and at vvork together; it can be done with better advan- 
 
 the same time give them an artistic appearance. tage to the house than is possible where the steward 
 
 The bills of fare of a hotel are often sent away makes the whole bill and not consult any one. The 
 
 by the guests to (heir friends, as well as to guests soups and entrees belong to the chef; he always has 
 
 and landlords of other houses in different parts of something in his ice box left over which he can use 
 
 the country. The traveling public is interested in best according to his own ideas, while if the steward 
 
 them for the reason that they may have occasion to tries to dictate to him what he (the chef) should 
 
 stop at the house where the bill is from and begin to make out of the articles the chef may have on hand, 
 
 judge the house by what it offers the guest to eat. the same pains will not be taken as if he were per- 
 
 The hotelman studies the bill from a business stand- mitted to follow his idea. 
 
 point; he criticises the ability of the steward, and IMPORTANT CONSIDERATIONS IN BILL OF 
 
 he looks for new ideas, which if he considers good, FARE MAKING. 
 
 would try to emulate. The principal considerations in arranging bills of 
 
 THE BILL OF FARE REFLECTS THE HOUSE, fare are; first, what class of house; second, the 
 
 Bills of fare aie subject to much comment and are, class of patronage to be catered to, whether trans- 
 
 in many instances, considered in the light of a lent or family ; and, third, where located. 
 
 reflector of the manner in which the house is con- RATE PATRONAGE I OCALITY 
 
 ducted. They certainly do reflect the stewarding j^ .^ necessary to consider the class house because 
 
 01 the same. U jg ^^ ^f pgggon to use the same kind of bill for a 
 
 Well arranged bills of fare come only from a house ^^^ ^ ^^^ ,,^^^1 ^^ ^,^^j ^^^^ -^ ^ ^^^^^ ^^^^ charges 
 
 where the back part is harmoniously conducted. $5.00 a day for accommodation. It would be ruinous 
 
 To serve a well selected and arranged bill of fare ^^ ^j^^ cheaper house. 
 
 with required changes every day is essential, and g^. ,,^,3^^ ^^ patronage" I mean, whether they are 
 
 can be done in the cheaper houses just as well as ^j ^^^^ transient, such as professional traveling men 
 
 in the high priced ones. In treating this subject it ^f ^„ nationalities patronizing the same house; or 
 
 is not my aim to formulate anything original or to -^ ^j^^^ ^^^ permanent residents in a family hotel, 
 
 offer anything that is not known to the veterans in j^ .^ ^^,^„ j^,^^^^.^ ^,^.^^ ^,,g American eats his food 
 
 the profession. only mildly seasoned — no strong heavy sauces; he 
 
 I will endeavor to illustrate as well as possible gats his roast beef and steaks mostly rare; while 
 
 the methods adopted in making bills of fare which I ^^^ German prefers well done roasts, heavy soups 
 
 believe will meet with general approval. There will ^^^ ^^^^ ^^^^^^^ ^..^j, p,^^^^ ^^ seasoning. 
 
 appear herewith a large and well arranged collec- j,, ^^^■^^. ,,^j^,^ ^^.^^^^^ ^^^^^ ^^^ ^ ^^^^^ ^^^^^^ 
 
 tionof models from houses ranging from $2.00 per ladies and children to satisfy, the stewards posi- 
 
 day upward, representing all localities, and may be ^.^^ j^ ^ ^^^^ ^^^.^^ ^^^ ^-j^^^ p,^^^^^ ^^^ ^.^ 
 
 taken as a fair average, the major part of them hav- „. .,^„„ .. „ „,i,„, vr^* i„ „ ui ^ j- 
 
 ° ■> ^ pleases the other. Not long ago, while standing in 
 
 ing been favorably commented upon by various ^,,^ ^^^^^^^ ^^ ^^^ ,,^^^, .^ ^^.^.^^ ^ ^^,^^ engaged, a 
 
 prominent hotel papers. lady came to me and said 'I wish to compliment 
 
 INFLUENCE OF THE PRESS IN BILL OF you on your nice meals, but my husband does not 
 
 FARE REFORMATION. like the coffee, he says it is not good." And while 
 
 To the hotel press is due all the credit for the expressing my regrets along came a second lady 
 
 progress which has been made in the improvement with profuse compliments and especially praising 
 
 in bill of fare making. All the older men in the the coffee. Of course this created considerable 
 
 profession well know how irregular the style of merriment at the expense of both parties. This 
 
 making bills of fare was only a few years ago, [and will give only a faint idea. These houses require 
 
 what monstrosities were often met with, which un- more radical changes in cookery than any other 
 
 doubtedly would exist at the present time had the class. 
 
S8 
 
 THE PRACTICAL HOTEL STEWARD. 
 
 By "locality" is meant whether the house is loca- 
 ted convenient to a good market, with ample variety 
 of material easily procured at reasonable prices. 
 
 When a steward from a city goes to take charge 
 of a hotel in a country town he finds it necessary to 
 study all the conditions referred to above, learn 
 prices and what there is at his command, before he 
 can make a bill of fare to suit the house. 
 BILLS OF FARE TO BE EVEN IN QUALITY. 
 Another very important item that should be consid- 
 ered in making bills of fare for houses of any class is 
 that the expensive articles are evenly distributed during 
 the week with the cheaper ones; for instance, taking a 
 dinner for Tuesday, there are on the bill: 
 DINNER 
 Consomme Colbert Split peas 
 Celery Olives 
 
 Broiled pompano 
 Saratoga potatoes 
 Boiled capon 
 Roast beef 
 Spring lamb 
 Sweetbreads 
 Lobster Newburg 
 Mashed and boiled potatoes 
 New asparagus New peas 
 
 Corn 
 Cardinal punch 
 Lettuce and tomato mayonnaise 
 Indian pudding 
 Pie Strawberries 
 
 Ice cream 
 Cake Nuts and raisins Cheese and crackers 
 
 Coffee 
 Cost for 200 people : 
 
 Celery 
 
 Pompano 
 
 Capon 
 
 Beef 
 
 Lamb 
 
 Sweetbreads 
 
 Lobster 
 
 Asparagus 
 
 5 5-25 
 
 12.00 
 
 27 00 
 
 14.00 
 
 8.60 
 
 5.64 
 
 5.00 
 
 6.00 
 
 $83,49 
 
 And on Wednesday the bill would be as follows 
 
 DINNER 
 
 Consomme Julienne Cream of barley 
 
 Radishes Olives 
 
 Boiled lake trout 
 
 HoUandaise potatoes 
 
 ijoiled corned beef and cabbage 
 
 Roast beef 
 
 Turkey 
 
 Lobster croquettes 
 
 Spaghetti 
 
 Mashed and boiled potatoes 
 
 String beans Tomatoes Turnips 
 
 Orange ice 
 
 Vegetable salad 
 
 Pudding 
 
 Pie Wine jelly 
 
 Ice cream 
 
 Cake Fruit Nuts and raisins 
 
 Cheese crackers 
 
 Coffee 
 
 Cost for 200 people : 
 
 Radishes - - $ 2.0c 
 
 Trout - - ■ 2. ro 
 
 Corned beef and c - 4-50 
 Beef - ■ ■ 14.00 
 
 Turkey - - - 16.50 
 Spaghetti - - 44 
 
 String beans - - 1.80 
 Lobster croquettes 
 
 It will be noticed that the bill of Tuesday con- 
 tained all high priced material and probably would 
 make a satisfactory bill ; but Wednesday is slighted, 
 the material is all cheaper. Calculations should be 
 far enough ahead to avoid such contrasts. The 
 same material will make two bills more evenly 
 balanced and meet with better results. For instance, 
 I will give on Tuesday 
 
 DINNER 
 
 Consomme Colbert Split peas 
 
 Radishes Olives 
 
 Boiled trout 
 
 HoUandaise potatoes 
 
 Boiled capon 
 
 Roast beef 
 
 Spring lamb 
 
 Lobster Newburg 
 
 Spaghetti 
 
 Mashed and boiled potatoes 
 
 Green peas Corn Tomatoes 
 
 Cardinal punch 
 
 Lettuce and tomato mayonnaise 
 
 Indian pudding 
 
 Pie Strawberries 
 
 Ice cream 
 
 Cake Nuts and raisins 
 
 Cheese and crackers 
 
 Coffee 
 
 Cost for 200 people : 
 
 Radishes - - $ 2.00 
 
 Trout - - - 2.10 
 
 Capon - - - 27.00 
 
 Beef - - - 14.00 
 
 Lamb - - • 8.60 
 
 Lobster ■ - - 5.00 
 
 Spaghetti - - 44 
 
 Peas . - - - 2.60 
 
 And for Wednesday I should give: 
 
 Consomme Julienne Cream of barley 
 
 Celery Olives 
 
 Broiled pompano 
 
 Saratoga potatoes 
 
 Corned beef and cabbage 
 
 Roast beef 
 
 Turkey 
 
 Sweetbreads 
 
 Lobster croquettes 
 
 Mashed and boiled potatoes 
 
 New asparagus Turnips 
 
 String beans 
 
 Orange ice 
 
 Vegetable salad 
 
 Pudding 
 
 Pie Wine jelly 
 
 Ice cream 
 
 Cake Fruit Nuts and raisins 
 
 Cheese and crackers 
 
 Coffee 
 
 Cost for 200 people : 
 
 Celery 
 
 Pompano 
 
 Corned beef and c 
 Beef 
 Turkey 
 Sweetbreads 
 Asparagus 
 
 $ 5-25 
 
 12.00 
 
 450 
 
 14.00 
 
 16, 50 
 
 5- 64 
 6.00 
 
 $41.34 
 
THE PRACllCAL HOIEL STEWARD, 29 
 In comparing the figures it will be readily seen the pression on the bill without first ascertaining the 
 summary of each bill has greatly changed, and, be- meaning and how to spell it correctly, 
 sides, the first bill has lost less in quality then what USE AND ABUSE OF THE WORD MENU 
 the second one gained. I do not believe in the use of the word "Menu" 
 FRENCH NOT WANTED ON AMERICAN BILLS on a" everyday American dinner bill. It is too much 
 OF FARE. like affectation. The name of the meal on the bills 
 I do not believe in the use of French in making is simple and more pleasing to the average hotel 
 bills of fare; it should be confined to the fewest patron, as Breakfast, Lunch and Dinner or Break- 
 words. French is not wanted, least of all in country fast, Dinner and Supper or Tea. On holiday or spec- 
 hotels, and not needed in the city houses. It will iai bills for dinner, I believe it is proper to use no 
 be noticed that when the chef makes a dish with a heading at all, especially where artistic folders are 
 French name it has but little call, and often when used and the proper announcement is made on the 
 it is called for by some guests out of curiosity, they outer cover, which is quite sufficient. The word 
 taste of it, and then if they like it, good: but often "Menu" is proper in making a banquet bill: no 
 it is a waste, simply because they do not understand other word would answer so well for that purpose. 
 
 T'"', , .,„ .. • • BREAKFAST. 
 
 In looking over my collection of bills of fare, it is 
 
 easily seen that the greatest progress has been made ARRANGEMEN F OF THE BREAKFAST BILL, 
 
 in dispensing with French. Some first class houses When clam broth is served for breakfast, in my 
 
 in the East have bills without any French, and there judgment it should be the first item on the bill. My 
 
 is no reason why they cannot be set forth entirely reason for this is that clam broth has a stimulating 
 
 in the English language, as well as other nations can effect, especially when the stomach is feverish. It 
 
 make theirs in their tongue. Up to the time of the is an excellent restorative. 
 
 late Franco Prussian war it (the French) on the Then comes fruit. In nearly all American hotels 
 German bill of fare seemed indispensible, French it is served, and in every one the guest looks for it. 
 being the court language. After the formation of I do not believe in enumerating the d'fferent kinds; 
 the Empire one of the reformations the old Emperor simply the word "fruit" or "fruit in season" — ex- 
 made was to banish the use of French at the court, cept when the berry season begins when the differ- 
 Now all meals are ordered from a bill of fare printed ent kinds should be named, as strawberries. oranges, 
 in the language of the land. etc. My reason for prefering the generic term is 
 BILL OF FARE HEADINGS. that one is not obliged to have a full supply of the 
 
 I do not believe in the use of headings for the different kinds in stock. Should apples and grapes 
 
 different courses on an American plan bill of fare, run short oranges and bananas fill the bill. 
 
 They are proper on restaurant or a la Carte bills. Next, the guest usually looks for a cereal of some 
 
 where a large variety is offered for sale. Large kind: therefore I would place the oatmeal or 
 
 headings over the different classes of dishes enable cracked wheat or whatever kind there is to offer, 
 
 the patron to find more quickly what he wants; but The third dish on the bill is fish, fresh and salt, 
 
 where the condensed table d'hote bill is in use the accompanied with what fresh relishes there are. 
 
 items are so few that they are easily found. Then to enumerate about five different kinds of 
 
 STOCK RELISHES OUT OF PLACE ON meat, which should differ in variety as much as 
 
 THE CARD. possible. One day they could be broiled sirloin 
 
 The placing of such relishes as chow chow, pickles, and tenderloin steak, ham, liver and bacon, fried 
 
 sauces, mustard, etc., on the bill of fare is out of mush, stewed kidney and fried chicken. The next 
 
 date. Every well conducted house has them subject day broiled tenderloin steak, mutton chops, fried 
 
 to the call of the gue?t. sausage, ham, hominy, stewed chicken, etc. A 
 
 METHOD OF BILL OF FARE M.AKING. limited number of dishes makes it easy to have an 
 
 My method of making a bill of fare is, I believe, entirely different bill every day in the week, 
 
 entirely in harmony with present advanced ideas. After this comes the potatoes; then breads and 
 
 It is of the condensed form using as little French rolls of different kinds, griddle cakes and preserves; 
 
 as possible. I think that few dishes, well selected then beverages, 
 
 and well prepared, give the best satisfaction. NO WASTE IN PREP.^RING. 
 
 USE NO AMBIGUOUS WORDS. In high-priced city hotels it is not good to limit 
 
 I believe it improper for a steward to use an ex- the dishes to so small a number as above given: a 
 
go THE PRACTICAL 
 
 greater variety is necessary; end as a great part 
 of this meal is prepared as ordered, waste need not 
 be necessarily greater than where a small variety 
 is offered. 
 
 BREAKFAST GOOD AT ANY HOUR. 
 
 Where the proper attention is given Breakfast 
 should be as good at eleven o'clock as at seven in 
 the morning, as nothing 'ought to be prepared to last 
 through the entire meal. 
 
 The following specimens will give a fair idea of 
 breakfasts are served in different hotels: 
 
 SPECIMEN BREAKFAST BILLS OF FARE. 
 
 Hotel Florence, Pullman, III: 
 
 Fruit in season 
 
 Stewed prunes Baked apples 
 
 Oatmeal with cream 
 
 Salt mackerel 
 
 BROILED 
 
 Sirloin steak Sugar cured ham Mutton chops 
 
 Tenderloin steak, plain or with tomato sauce 
 
 ENTREES 
 
 Calf's liver and bacon Corned beef hash 
 
 HOTEL STEWARD, 
 for writing in what extra dishes or changes there 
 may be. 
 
 The Merchants, Omaha: 
 
 Fruit 
 
 Oatmeal 
 
 Broiled whitefish 
 
 Tenderloin steak Mutton chops 
 
 Fried oysters 
 
 Spareribs Sausage 
 
 Eggs — as ordered 
 
 French fried, baked, hashed in cream 
 
 Hot rolls 
 
 Toast 
 
 Buckwheat cakes 
 
 Maple syrup 
 
 Coffee Tea Chocolate 
 
 This breakfast is a bill of choice dishes, well ar 
 ranged, but the pruning process overdone. 
 
 The Hyde Park, Chicago: 
 
 Oranges 
 
 Clam broth 
 
 Oatmeal with cream 
 
 Broiled live lobster Smoked whitefish 
 
 Sirloin steak 
 
 Filet of venison Calf's brains. Belvedere 
 
 Ham Bacon 
 
 Fried chicken, cream sauce 
 
 Eggs as ordered 
 
 Potatoes — Baked French fried Lyonnaise 
 
 Vienna rolls Muffins Toast 
 
 Griddle cakes, maple syrup 
 Boiled Fried Shirred Scrambled ^^^^^ ^^a Chocolate 
 
 Omelet os ordered 
 
 This is well selected. Will do for holiday occa- 
 sions. 
 
 Baked Fried _, „. .^^ , „. , , . 
 
 t>r>T.'AT-vo T-T-r- 1 he Chittenden, Columbus, Ohio: 
 
 Oranges Apples Grapes Bananas 
 
 Hot rolls Oysters — raw, stewed and fried 
 
 Dry, French, buttered or milk toast Radishes 
 
 (^al^gg Oatmeal and farina with cream 
 
 Tea Coffee Milk Cocoa Broiled white fish a la maitre d'hotel 
 
 Fried smelts, sauce tartare Saratoga potatoes 
 
 Hotel Orleans, Spirit Lake, Iowa: Fried spring chicken, cream sauce 
 
 Fruit in season Mutton or lamb chops plain or a la Creole 
 
 Rolled oats Boiled rice Sirloin or tenderloin steak with mushrooms 
 
 Ham Broiled pig's feet, Menehould 
 
 ....... ;■.■■■■■ .; .■ ■, , Calf's liver and bacon 
 
 Broiled or fried bass, pike or pickerel ir i .1 ^ u j 
 
 „ , , . ... , 1 1 ■ -^i, • Veal cutlets crumbed, sauce tomato 
 
 Tenderloin or sirloin steak, plain or with onions t-v 1 i_ n i . 
 
 ^ ,,, ,. , , Pork chops, sauce Robert 
 
 Calf s liver and bacon „ 
 
 „ -1 J L Country sausage 
 
 Broiled ham tt i. . / • 
 
 _^ , , , Hamburg steak, sauce piquante 
 
 Stewed chicken „^ j 1 1 i. • it 
 
 „ , , , , , Stewed honeycomb tripe a la Lyonnaise 
 
 Corned beef hash „^ j 1 -j j 
 
 _ . , , Stewed kidneys au madere 
 
 t ried mush ,-^ 1 1 • 1 
 
 „ ,^ , . Calves brains au beurre noir 
 
 Codhsh in cream n . ^ • c- . •„*„ 
 
 ■, J Potatoes in cream Sautee potatoes 
 
 Eggs as ordered Baked potatoes Lyonnaise potatoes 
 
 French fried potatoes 
 
 Fried mush Corned beef hash Codfish cakes 
 
 „ , , „ , , „ /■/■■j V V" EGGS— Poached Scrambled Boiled Shirred 
 
 Potatoes; Baked French fried Stewed tr ■ j 1 d i • i „ i^ A/i^^^^K^or 
 
 Fried a la Buckingham a la Meyerbeer 
 
 Breakfast rolls Muffins OMELETTES— Plain or with parsley, cheese, ham, 
 
 Milk, cream and dry toast onions, kidneys 
 
 Griddle cakes French rolls Coffee cake Pop overs Corn bread 
 
 Coffee Chocolate Tea Wheat cakes German toast Corn cakes 
 
 „, , , . I , Ml f u 1 f . J Peach preserves Comb honey New maple syrup 
 
 The above are two stock bills for breakfast, used ^^^^ ^^^ Chocolate Cocoa Broma 
 
 in places where no printer is nigh, or it does not This is a specimen of overcrowding A third less 
 justify to have them printed. The blank lines are would make equally as good a bill. 
 
THE PRACTICAL HOTEL STEWARD. 
 
 31 
 
 The Albany. Denver: 
 
 Tangerines Apple glace 
 
 Sliced bananas with cream 
 
 Water cress 
 
 Clam bouillon 
 
 Rolled oats with cream 
 
 Eggs to order 
 
 Easter omelet with preserves 
 
 Mountain trout, butler sauce 
 
 BROILED 
 
 English mutton chops Quail on toast 
 
 Tenderloin steak with mushrooms 
 
 Fried oysters 
 
 New potatoes in cream 
 
 French fried and baked potatoes 
 
 German popovers Milk biscuits French rolls 
 
 Toast to order Griddle cakes Hot waffles 
 
 Comb honey Maple syrup 
 
 Cocoa Tea Coffee 
 
 This, an Easter breakfast, is a first class bill, ex- 
 cept the repetition of the words "with cream" w-hich 
 should be avoided ; also I believe waffles are best 
 for supper. 
 
 The Arlington, Hot Springs: 
 
 Fruit of the season 
 
 Stewed prunes 
 
 Young onions Radishes 
 
 Hominy Cracked wheat 
 
 Clam broth 
 
 Salt mackerel Smoked herring 
 
 Bluefish Lake trout 
 
 Sirloin or tenderloin steak, plain or with onions 
 
 Mutton chops Liver and bacon Ham 
 
 Frog legs, breaded, tartare sauce 
 
 Corned beef hash Broiled or fried tripe 
 
 Fried mush Stewed chicken, a la creme 
 
 EGGS— Boiled Poached Shirred 
 
 Fried Scrambled 
 
 Omelet, plain or with parsley, ham, cheese or jelly 
 
 POTATOES-Baked, Saute. Chips, Hashed in cream 
 
 French rolls Vienna rolls Corn muffins 
 
 Graham rolls Toast Rice muffins 
 
 Griddle cakes Corn cakes 
 
 Coffee Tea Chocolate Buttermilk 
 
 This is an excellent bill for a high class resort, 
 where good prices are received. 
 
 The Bates, Indianapolis: 
 
 Apples Malaga grapes Oranges 
 
 Radishes 
 
 Clam broth 
 
 Cracked wheat or boiled rice 
 
 Eggs to order 
 
 Omelet, with asparagus tips 
 
 Broiled brook trout, Montpelier butter 
 
 BROILED 
 
 Tenderloin steak, with mushrooms 
 
 Lamb kidneys with bacon 
 
 Quail, with water cress 
 
 Sausage Fried oysters 
 
 POTATOES— Baked French fried 
 
 Stewed in cream 
 
 Vienna rolls Toast Corn bread 
 
 Cream biscuits Buckwheat griddle cakes 
 
 Preserved strawberries 
 
 Coffee Tea Cocoa 
 
 This is a model which commends itself. 
 
 Hotel del Prado, Chicago: 
 
 Cantaloupe 
 
 Oatmeal 
 
 Sliced cucumbers 
 
 Broiled trout Salt mackerel 
 
 Broiled tenderloin or sirloin steak 
 
 Fried spring chicken, cream sauce 
 
 Ham Bacon 
 
 Boston baked beans, brown bread 
 
 Eggs as ordered 
 
 Omelets plain or with ham 
 
 POTATOES-Baked Stewed in cream 
 
 French fried 
 
 Wheat cakes 
 
 Parker house rolls 
 
 Corn muffins 
 Tea 
 
 Coffee 
 
 This breakfast was served 
 family hotel. A good bill. 
 
 Horn rolls 
 
 Chocolate 
 
 a medium-priced 
 
 The Phillips, Dayton, O: 
 
 Strawberries 
 
 Rolled oats with cream 
 
 Sliced tomatoes Young onions 
 
 Radishes Cucumbers 
 
 Fried pike 
 
 Broiled tenderloin or sirloin steak 
 
 Breakfast bacon 
 
 Beefsteak with onions Broiled sugar-cured ham 
 
 Fried softshell crabs, tartare sauce 
 
 Eggs and omelets as ordered 
 
 Potatoes French fried 
 
 Hot rolls Blackberry butter Wheat cakes 
 
 Tea Chocolate Coffee 
 
 This is an excellent breakfast served at a $2.00 
 
 per day commercial hotel. 
 
 The Southern, St. Louis: 
 
 Bananas Oranges Apples 
 
 Oolong, English breakfast or green tea 
 
 Coffee Milk Cocoa Chocolate 
 
 Raw oysters Fried oysters 
 
 Oat meal Breakfast food 
 
 Broiled pickerel Finnan haddie Broiled white fish 
 
 Sirloin or tenderloin steak, plain, 
 
 with onions, or with mushrooms 
 Mutton chops Ham Bacon Lamb kidneys 
 
 Quail Corned beef hash Codfish balls 
 
 Orange fritters Sausage Baked beans and pork 
 
 Eggs — Boiled Fried Poached 
 
 Plain or Spanish omelette 
 
 Potatoes — Baked, hashed browned. 
 
 French fried, hashed in cream 
 Buckwheat, wheat or corn cakes 
 French rolls or flutes 
 Bread — Home-made, Boston brown, rye or graham 
 
 Muffins — corn, egg or graham 
 Dry or buttered toast Waffles 
 
 The Read House, Chattanooga, Tenn: 
 
 California oranges Baked apples 
 
 Oatmeal or boiled rice with cream 
 
 Broiled white shad trout, steward sauce 
 
 Codfish in cream Salt mackerel, boiled or broiled 
 
 Radishes 
 
 Calf's liver and bacon Broiled sugar cured ham 
 
 Broiled mutton chops 
 
 Eggs to order 
 
3a 
 
 THE PRACTICAL HOIKL SI i: WARD. 
 
 Omelettes with tomatoes, ham or cheese 
 Broiled sirloin or tenderloin steak, 
 
 plain or with mushrooms 
 
 Hamburger steak with fried onions 
 
 Calf brains scrambled with eggs 
 
 POTATOES — baked, Lj'onnaise, stewed in cream 
 
 French rolls Graham and rye bread Biscuits 
 
 Oatmeal flakes Corn muffins Graham wafers 
 
 Buckwheat cakes Hot waffles 
 
 Cherry preserves Comb honey 
 
 Maple syrup New Orleans molasses 
 
 Cjcoa Coffee Tea 
 
 Potatoes — Lyonnaise, fried and saute 
 
 Hot rolls Corn bread 
 
 Dry, buttered, milk and dipped toast 
 
 Griddle cakes 
 
 The Randall, Fort Wayne, Ind. : 
 
 Baked apples with cream 
 
 Fruit Canteloupe 
 
 Cracked wheat Rolled oats 
 
 Fried oysters Fried fish Cod fish balls 
 
 Broiled sirloin steak, plain or tomato sauce 
 
 Chocolate half's liver with English bacon Country sausage 
 
 Broiled ham Lamb chops 
 
 Corned beef hash Fried mush 
 
 Sliced tomatoes 
 
 Ham, jelly or oyster omelette 
 
 Eggs to order 
 
 Potatoes — Boiled, French fried or stewed in cream 
 
 French rolls Toast Corn bread 
 
 Rice or wheat griddle cakes 
 
 Maple syrup Honey 
 
 Coffee Chocolate 
 
 The six specimens above are all models and 
 
 commendable. 
 
 The Maxwell. House, Nashville, Tenii: 
 
 Raspberries 
 
 Preserved cherries Stewed prunes 
 
 Coffee Tea Chocolate 
 
 Grits Rolled oats 
 
 Broiled black bass Salt mackerel 
 
 Broiled — Sirloin or tenderloin steak 
 
 Spring chicken 
 
 Calf's liver 
 
 Fried corn 
 Veal cutlet, breaded 
 
 Tripe in batter 
 
 Corned beef hash, browned 
 
 Eggs — Boiled, fried, scrambled, poached or shirred 
 
 Omelets — plain, with cheese, ham, jelly, 
 
 parsley or Spanish 
 
 Potatoes— Boiled, French fried, Saratoga, Lyonnaise dinner. It is not meant to be a full substantial meal, 
 stewed in cream 
 
 Bacon 
 
 Mush 
 
 LUNCH. 
 
 Lunch is a slight repast between breakfast and 
 
 Breads, etc. — French, Vienna, graham, rye, corn 
 
 Muffins — Corn, flannel 
 
 Syrup — Maple Rock candy drip 
 
 The Montana, Anaconda, Mont: 
 
 Clam broth 
 Radishes Cantelopes 
 
 Oatmeal or cornmeal mush with cream 
 
 Fried mountain trout 
 
 Salt mackerel 
 
 Sirloin or tenderloin steak, plain or a la carte 
 
 Ham Veal cutlets Lamb chops Bacon 
 
 Oysters in any style 
 
 Fricassee of spring chicken 
 
 Boston baked pork and beans, with brown bread 
 
 Broiled snipe on toast 
 
 Eggs as ordered 
 
 POTATOES:— Baked Saute Stewed 
 
 Fried sweets 
 
 Plain, Vienna or graham bread 
 
 French rolls Toast 
 
 Currant buns 
 
 Wheat cakes, maple syrup 
 
 Coffee Tea Chocolate 
 
 but simply to appease the appetite which would re- 
 sult in faintness where the time between the regular 
 meals is too far apart. This is especially so in the 
 large cities, where occupation takes people too far 
 away from their homes to enable them to return for 
 Sliced tomatoes a midday meal without losing a great deal of time- 
 They take their breakfast at home and a light lunch 
 in some restaurant near at hand, returning home in 
 the evening to a substantial dinner to which they 
 can take their time. 
 
 Family hotels serve a lunch at midday because 
 the men are all away and the women and children 
 do not care for substantials at that time of the day. 
 It has always been the custom in the most fashion- 
 able Eastern hotels so to do, also along the Pacific 
 
 t^' _ slope among all classes of hotels and restaurants; 
 
 Corn muffins ^ ° 
 
 it is only of recent years that the custom is being 
 
 adopted in the Middle and Southern states. 
 
 Lunch is the most economical meal of the house. 
 
 It seldom contains more than two and often not 
 
 more than one hot dish, the balance consisting of 
 
 cold meats from previous days, some salads and 
 
 Hotel Tray more, Atlantic City, JV. /. : 
 
 Fruit 
 
 Coffee Chocolate 
 
 Hyson, Oolong and English breakfast tea . , , , , . , ^ - ,, 
 
 >-. , J , ^ TT ■ /^ t 1 pastry. In arrangmg I would begin about as follows 
 
 Cracked wheat Hominy Oat meal v°-^'-^y & & » 
 
 Fresh fish Salt mackerel 
 
 Broiled sirloin and tenderloin steaks 
 
 Lamb chops Calf's liver 
 
 Breakfast bacon 
 
 Frizzled beef 
 
 Veal cutlet, plain or breaded 
 
 Stewed kidney 
 
 Eggs — Shirred, poached, scrambled 
 
 Omelets 
 
 Ham 
 
 one soup or a stew of oysters or clams; next, tw-o 
 fresh relishes, such as radishes, young onions, etc., 
 (fish is not essential excepting on Fridays, it comes 
 next on the bill); after this about two kinds of hot 
 dishes — a veal cutlet or a boiled fowl and a cro- 
 quette; then about three kinds of hot vegetables, 
 including potatoes; then cold meats; then salads. 
 
THE PRACTICAL HOTEL STEWARD 
 After this a sherbet, pastry, and last comes the Lakota, Chicago: 
 beverages. 
 
 The following specimen luncheon bills of fare are 
 all good. There is some diflference in their arrange- 
 ment but any of them are commendable: 
 
 33 
 
 Eastman, Hot Springs: 
 
 Puree of cauliflower au croutons 
 
 Olives Radishes Spiced onions 
 
 Baked whitefish, tomato sauce 
 
 Potatoes au gratin 
 
 Roast tenderloin of beef, Jardiniere 
 
 Mashed potatoes Potatoes boiled 
 
 Stewed tomatoes Boiled rice 
 
 Rabbit pot pie 
 
 Banana fritters, glace 
 
 Hot brown bread 
 
 COLD— Roast beef Turkey 
 
 Sugar cured ham Pig's feet Pickled lamb's tongue r^^ 
 
 Dried chipped beef 
 
 Vegetable salad 
 
 Peach pie Custard pie 
 
 Home made doughnuts Lunch cake 
 
 Pineapple sherbet 
 
 Preserved strawberries Cranberry sauce OYSTERS — Stewed 
 
 Blue points 
 
 Croute au pot Consomme vermicelli 
 
 Fried scallops, ravigot sauce 
 
 Hashed browned potatoes 
 
 Radishes Stuffed mangoes Olives 
 
 Broiled tenderloin steak, Bordelaise 
 
 Braised turkey wings, a la Parisienne 
 
 Baked macaroni with cheese 
 
 Boiled potatoes Stewed tomatoes 
 
 New beets Boiled rice 
 
 COLD 
 
 Lamb Chicken Ham Roast beef 
 
 Pig's feet Dried beef Sardines 
 
 Pickled lamb's tongue Beef tongue 
 
 Salads Macedoine Potato Cold slaw 
 
 Baked cup custard Peach pie 
 
 Assorted cake Preserved figs canned cherries 
 
 Sherbet d'Ananas 
 
 Bananas 
 
 Chocolate Coffee 
 
 Crackers 
 Brunswick, Boston : 
 
 Cheese 
 
 Oysters 
 
 Consomme 
 
 Fried 
 
 Crackers American cheese 
 
 English breakfast and Oolong tea 
 
 Coffee Buttermilk 
 
 Denison, Indianapolis : 
 
 Consomme, in cups 
 
 Radishes Sardines Sliced tomatoes 
 
 Brook trout, a la Vatel 
 
 Potatoes, brabanconne 
 
 Boiled pickled tongue, sauce piquante 
 
 Stewed tomatoes 
 
 Roast sirloin of beef 
 
 Mashed potatoes Asparagus 
 
 Compote of domestic duck, with mushrooms 
 
 Cream fritters, wine sauce 
 
 COLD — Roast lamb Bologna sausage 
 
 Boiled ham Potato salad Chicken salad 
 
 Compressed corned beef 
 
 Edam and American cheese 
 
 Cranberry pie Pineapple sorbet Assorted cakes 
 
 Fruit Coffee 
 
 Oriental, Dallas: 
 
 Fresh okra with chicken 
 
 Hot rolls 
 
 Cucumbers Pickles Radishes 
 
 Gulf trout, a la Portugaise 
 
 Fried sweet potatoes 
 
 Hamburger steak, sauce piquante 
 
 Chicken livers with mushrooms 
 
 Roast pork, apple sauce 
 
 Boiled potatoes 
 
 Stewed tomatoes Boiled rice 
 
 COLD — Roast* beef Corned beef Beef tongue 
 
 Boned turkey Ham 
 
 Tapioca custard pudding 
 
 Apricot pie Ginger bread 
 
 Assorted cake Frozen egg nogg 
 
 Watermelons 
 
 Preserved fruits 
 
 American cheese Crackers 
 
 Honey 
 
 Buttermilk Coffee 
 
 Broiled Pickled 
 
 Stewed clams Fried clams 
 
 Oat meal Cracked wheat 
 
 COLD 
 
 Roast beef Ham Corned beef Chicken 
 
 Lamb Turkey Beef tongue 
 
 Sardines Chipped beef Boned capon 
 
 Pickled lamb's tongues 
 
 SALAD 
 
 Shrimp Chicken Lobster Lettuce 
 
 DESSERT 
 
 Ice cream Assorted cake Pies Water ice 
 
 Fruit Crackers Cheese 
 
 Coffee, cocoa, tea 
 
 Arlington, Hot Springs: 
 
 Hors d'oeuvres, assortis, club style 
 
 Mulligatawny 
 
 Young onions Olives Sweet mixed pickles 
 
 Fresh shrimp, a la Newburg 
 
 Ham with eggs, country style 
 
 Neal cutlets, saute, a la Jardiniere 
 
 Minced turkey, a la creme 
 Mashed potatoes Browned sweet potatoes 
 Rice Beets 
 
 Stewed new turnips Fresh string beans 
 
 Boston brown bread 
 
 COLD— Ham Chipped beef Pigs feet 
 
 Corned beef Tongue Roast beef 
 
 Kippered herring Marinierte herring 
 
 Chicken salad Lettuce Salad, a la Russe 
 
 Pate de foie gras 
 
 Congress pudding, brandy sauce 
 
 Mashed potatoes Cocoanut wafers 
 
 Assorted cakes 
 
 Banana sherbet 
 Pineapple in syrup 
 American or Edam cheese 
 
 Tea Buttermilk Chocolate 
 
 Crackers 
 Coffee 
 
 A modest luncheon: 
 
 Oyster 
 
 Celery Olives 
 
 Roast beef Baked pork and beans 
 
 Browned potatoes Brown bread 
 
 Lobster salad 
 
34 
 
 Cold tongue 
 Apple pie 
 Ice cream Cake 
 
 THE PRACTICAL HOTEL STEWARD. 
 
 Cold roast pork 
 Cocoanut pudding 
 Fruit Coffee Gingerbread 
 
 Consomme, hot or cold 
 Lettuce 
 
 Lexington, Chicago: 
 Vegetable, country style 
 
 Olives Spanish onions 
 
 Minced chicken, Romaine 
 
 Haricot of mutton, Parisienne 
 
 Baked pork and beans 
 
 Leg of veal with dressing 
 
 Mashed potatoes Browned potatoes stewed 
 
 Green peas Steamed rice 
 
 COLD MEATS 
 
 Roast beef Ham 
 
 Corned beef Turkey Beef tongue 
 
 Boneless pig's feet 
 
 SALADS 
 
 Potato Lobster Mayonnaise Cold slaw 
 
 Wheat muffins Corn cakes 
 
 Banana pudding, a la Conde 
 
 Pine apple cream pie Apple pie 
 
 Chocolate ice cream Fruit Assorted cake 
 
 Home made preserves New comb honey 
 
 Brie. Swiss and English cheese 
 
 Saratoga flakes Michigan butters Bent's crackers 
 
 English breakfast, green and Oolong tea 
 
 Chocolate Cocoa Coffee Milk 
 
 Burnet, Cincinnati: 
 
 Blue points 
 
 Consomme, en Tasse 
 
 Broiled whitefish, steward sauce 
 
 Sliced tomatoes Julienne potatoes Radishes 
 
 Prime roast beef, demi glace 
 
 Mashed potatoes Boiled potatoes String beans 
 
 Pork chops, breaded, tomato sauce 
 
 Deviled crab, in shell, baked 
 
 COLD 
 
 Roast beef Turkey Ham 
 
 Swiss cheese Tongue Sardines 
 
 Mayonnaise of lobster 
 
 Cranberry pie Lemon custard pie 
 
 Assorted cakes 
 Fruit Layer raisins 
 
 Crakers 
 Cocoa Buttermilk 
 
 Orange water ice 
 Mixed nuts 
 Cheese 
 Coffee Tea 
 
 Louisville Hotel: 
 Consomme 
 
 Oil-, 
 
 es 
 
 Sliced onions 
 
 Stuffed perch, a I'Anglaise 
 Dressed cucumbers Potatoes, a la St. James 
 
 Green turtle steak. Reform club styls 
 
 Chicken livers, saute a la Turinoise 
 
 Roast saddle of mutton, Rosemary sauce 
 
 COLD 
 
 Roast beef Sardines Kippered herring 
 
 Lettuce Chicken salad 
 
 Potatoes Spaghetti Stewed tomatoes 
 
 String beans 
 
 Peach pie Angel food Pineapple salad 
 
 California cherries Edam and American cheese 
 
 Coffee Tea Milk Chocolate 
 
 Hollenden , Cleveland: 
 
 Rockaways 
 
 Boston brown bread 
 
 Olives Sliced tomatoes Young onions Radishes 
 
 Tomato soup 
 
 Plain lobster Sardines 
 
 Baked beans with pork 
 
 Baked potatoes String beans 
 
 Pickled beets and red cabbage 
 
 Ham Corned beef Cold roast beef Tongue 
 
 Chicken salad 
 
 Plain and dressed lettuce 
 
 Custard souffle, peach sauce 
 
 Apple pie Jelly roll 
 
 Assorted cake Preserved crabapples 
 
 Grape sherbet 
 
 Crackers Cheese 
 
 Tea Coffee 
 
 Bananas Oranges Apples 
 
 The Colorado, Glenwood Springs: 
 
 Cream of ssparagus 
 
 Sweet pickles Radishes 
 
 Broiled whitefish maitre d'hoicl 
 
 Small brown potatoes 
 
 Roast spring lamb 
 
 Sugar corn New potatoes in cream 
 
 Stewed veal with dumpling 
 
 Chicken livers saute, native mushrooms 
 
 Orange sherbet 
 
 Cold roast beef Ham Tongue 
 
 'I'urkey Pig s feet 
 
 St rmg bean salad 
 
 Rolls Ginger bread 
 
 Plain rice pudding, wine sauce Assorted cake 
 
 Blackberry jam 
 
 Cheese Crackers 
 
 Tea Iced tea Coffee Milk 
 
 The Grand, Mackinack: 
 
 Mulligatawny 
 
 Tomatoes Celery Olives 
 
 Baked fillets of trout, fine herbs 
 
 Saratoga potatoes 
 
 Boiled fowl and pork, celery sauce 
 
 Boiled potatoes Green peas Mashed potatoes 
 
 Stewed tomatoes Boiled rice Asparagus 
 
 Welsh rarebit 
 
 Banana fritters, wine cream sauce 
 
 Hot brown bread Ginger bread 
 
 Combination salad Pickled beets Spiced salmon 
 
 Pigs feet Sardines Pickled lamb tongues 
 
 Cold roast beef Lamb Pork and beans 
 
 Sugar cured ham Pork Tongue 
 
 Huckleberry roly pol\- 
 
 Pineapple sherbet 
 
 Assorted cake 
 
 California apricots in syrup Currant jelly 
 
 Oeam cheese Crackers 
 
 Figs Dates 
 
 Tea Coffee 
 
 DINNER. 
 
 There is considerable difference of opinion in re- 
 gard to the placing of the joints and entrees on the 
 bill of fare, some claiming that the French method 
 of placing the entrees before the roasts is the proper 
 way, supporting their claim with good arguments; 
 but the majority, I believe, favor the American way 
 of placing the roasts above the entrees, giving equal 
 good reasons in support of their side of the argument, 
 and I should almost feel inclined to say that the 
 steward might suit himself, since neither way has 
 ever been declared wrong on the American bill by 
 
THE PRACTICAL HOTEL STEWARD 
 good aulliorit\ 
 
 But I prt'fer tlie placing of the roasts before the 
 entrees. It is the adopted American style and is 
 mostlj' in favor in hotels all over the country. Fur- 
 thermore. I do not see how a sweet entree — which 
 is quite popular in many hotels — can be placed above 
 the roast consistently ; but it has been done. I be- 
 lieve it wrong. Sweets should come after meat 
 dishes. It seems to me where the French style of 
 placing the entree before the roast is customary, 
 there should be no sweet entree, and, if they are 
 desired, should follow the roast as "entremet" or 
 dainties and classed with all kinds of fritters and 
 daintil>' prepared vegetables, as stuffed tomatoes, 
 etc. 
 
 35 
 Chocolate ice cream 25 Assorted cake 20 
 
 CHEESE AND CRACKERS 
 
 Roquefort cheese 25 American cheese 15 
 
 Swiss cheese 20 
 
 TEA, COFFEE. ETC. 
 
 Coffee, with cream 10 Tea, with cream 15 
 
 Milk, per glass 10 Iced tea 10 Iced coffee to 
 Corkage i 00 Bensdorp's Royal Dutch cocoa 15 
 
 Hotel Pfi'itei\ Milwaukee: 
 
 Blue points 25 
 
 SOUP 
 
 Puree of celery, with crusts 50-30 
 
 Consomme with spaghetti 40-25 
 
 Green turtle, with sherry 50-^0 
 
 Tomato with crusts 40-2^ 
 
 HORS DOEUVRES 
 Celery 25 Spanish olives 15 Sardines 25 
 
 There are two styles of meats the "a la carte" and Chili sauce 15 Caviare 25 Radishes 15 
 
 Chow chow 15 Mixed pickles 15 
 
 Chutney 15 Lyon sausage 25 
 
 FISH 
 
 Fresh mushrooms on toast 75 
 
 Lobster Newburg, in chafing dish i 00 
 
 Frogs legs fried, tartare sauce 75-50 
 
 Boiled fresh codfish, oyster sauce 50-30 
 
 dishes are cooked to order. The following speci- ^i^^,,^ ^ass 50-30 Whitefish 50-30 Lake trout 50-30 
 
 men bills of fare will give an idea of a la carte Salmon 50-30 Codfish 50-30 Halibut steak 50-30 
 
 "table d'hote." The a la carte is where every article 
 on the bill has a fixed price, as in restaurants and 
 nearly all other establishments which are not Ameri- 
 can plan hotels. They usually contain a large variety 
 for the patron to select from and a majority of the 
 
 meals : 
 
 Administration Restaurant, World' s Fair Grounds: 
 SOUP 
 Consomme with sago 30 
 
 Puree of tomato with rice 30 
 FISH 
 Broiled bluefish, aiix fines herbes 60 
 
 Baked trout, wine sauce 60 
 BOILED 
 Ox tongue, sauce piquant 60 
 ROASTS 
 Prime beef, au jus 75 
 
 Spring chicken stuffed, giblet sauce 75 
 
 ENTREES 
 
 Beef, a la mode 60 Fricassee of veal, French peas 60 
 
 VEGETABLES 
 
 Potatoes, boiled or mashed, no charge 
 
 Boiled onions 20 Curtice Bros, green peas 15 
 
 French peas 25 Boiled rice 20 String beans 15 
 
 New potatoes in cream 20 Asparagus on toast 30 
 
 COLD 
 
 Roast beef 75 Boiled tongue 50 
 
 Corned beef 50 Anchovies 45 Boiled ham 50 
 
 Chicken salad 60 Potato salad 30 
 
 Sardines 50 Shrimp salad 60 
 
 RELISHES 
 
 Sliced tomatoes 20 Sliced cucumbers 20 
 
 Crosse & Blackwell's pickles New pickled beets 10 
 
 Celery 25 Olives 20 
 
 J. & J. Coleman's English mustard 
 
 DESSERT 
 
 Cabinet pudding, vanilla cream sauce 20 
 
 Apple pie 10 Mince pie 10 
 
 Vanilla ice cream flavored with Burnett's Extracts 
 
 exclusively 20 
 
 ENTREES 
 Boiled fowl with pork, cream sauce 50-30 
 
 Veal sweetbreads braised. Jardiniere 80-50 
 
 Croquettes of chicken, Financiere 80-50 
 Banana fritters, brandy sauce 25 
 
 ROAST 
 
 Roast spring lamb, mint sauce 60-40 
 
 Roast ribs of prime beef, pan gravy 50-30 
 
 GAME 
 
 Partridge 1.25-75 Prairie chicken 1.25-75 
 
 Spring chicken 100-50 Snipes and quails 60 
 
 Plover 60 
 
 VEGETABLES 
 
 Mashea or boiled potatoes 15 
 
 Baked sweet potatoes 25 
 Mashed turnips 25 Hot slaw 25 Asparagus 40 
 
 Green peas 25 Fried parsnips 25 
 
 SALADS 
 
 Tomato 3c Lettuce 30 Cucumber 30 
 
 ENTREMETS SUCRES 
 
 Home made American pudding 25 
 
 Cranberry pie 15 Fresh peach pie 15 
 
 Mixed cakes 25 Mille feuilles, a la orange 25 
 
 ICE CREAM 
 
 Vanilla 25 Chocolate 25 Strawberry 25 
 
 Assorted 25 
 
 FRUITS 
 
 Oranges 25 Bananas 20 Fi,i;s 25 
 
 Nuts and raisins 25 Dates 20 Piums 20 
 
 Cantaloupe 25 Pears 20 Apples 20 
 
 Peaches with cream 25 Grapes 25 
 
 CHEESE 
 
 Hotel Pfister cheese 25 
 
 Roquefort 25 Gruyere 25 American 20 
 
 Edam 25 Camembert 25 
 
 Demi tasse 10 Cafe Turque 25 
 
36 THE PRACTICAL HO 1 EL STEWARD. 
 
 Carte du four, Hotel Grunewald, New Orleans: 
 
 OYSTERS 
 
 Oysters, half shell 40 
 
 " fried 40 
 
 " scalloped 50 
 
 PORTION 
 
 Doz. Half 
 
 25 
 25 
 30 
 
 Whole Half 
 
 Salad Grunewald 40 
 
 Anchovy salad 40 
 
 on toast 25 
 
 Caviar on toast 25 
 
 Sardines 40 
 
 Sausage de Lyon 25 
 
 PORTION 
 
 Doz. Half 
 
 Oysters, on toasted English 
 
 muffins 30 50 
 
 Oysters, broiled on toast . .50 30 
 
 RELISHES 
 
 25 Sausage de Brunswig 25 
 
 25 Celery 35 
 
 15 Olives 25 
 
 15 Radishes 15 
 
 25 Sweet pickles 15 
 
 15 Mixed " 15 
 
 Chow-chow 15 
 
 Whole Half 
 
 15 
 20 
 
 15 
 
 PORTION 
 Doz. Half 
 
 Oysters, stewed 40 25 
 
 Ojster patties 60 35 
 
 Oysters on spit 50 30 
 
 Wnole Half 
 
 Pickled onions 15 10 
 
 Pickled beets. . . 15 10 
 
 Mangoes 15 ic 
 
 Cold slaw 15 10 
 
 Pickled walnuts 15 10 
 
 Chutney 15 10 
 
 Whole Half 
 30 
 25 
 
 Green turtle 50 
 
 " " clear 40 
 
 Mock turtle 35 
 
 Chicken gumbo 35 
 
 Puree of tomato 35 
 
 Oyster soup 40 
 
 25 
 
 SOUP 
 
 Whole Half 
 
 St. Germain 35 20 
 
 Crab gumbo 35 20 
 
 Consomme 25 15 
 
 en tasse 25 15 
 
 with egg 40 25 
 
 Royal 40 25 
 
 Whole Half 
 
 Consomme, Julienne 35 20 
 
 Printaniere. . . .35 20 
 
 Vermicelli 35 20 
 
 a la Colbert .. .50 30 
 Onion soup 35 20 
 
 FISH 
 Stewed terrapin, Maryland style 
 
 $1.25 
 
 Whole Half 
 
 Broiled pompano 75 40 
 
 " Spanish mackerel 75 40 
 
 " blue fish 60 35 
 
 " sea trout 60 35 
 
 Filet of sole with white 
 
 wine sauce 65 
 
 Green trout 50 
 
 Croakers 50 
 
 Whole Half 
 
 Stuffed crab 35 
 
 Lobster broiled 75 
 
 LOBSTER AND CRABS 
 
 Whole Half 
 
 I 00 
 
 Whole Half Whole Half 
 Tenderloin trout, tartar 
 
 sauce 60 30 
 
 35 Red ( Drawn butter. 60 35 
 
 30 , snapper < Courtbouillnn. 60 35 
 
 30 Sheeph'd ( Hollandaise. . .60 35 
 
 Salt mackerel 60 40 
 
 20 Frog legs 75 
 
 40 Lobster a la Newburg 
 
 Whole Half 
 
 Shrimp a la Creole 50 30 
 
 Shrimp, plain 50 30 
 
 Whole Half 
 
 Eggs boiled 35 
 
 " fried 35 
 
 " shirred 35 
 
 " scrambled 35 
 
 " " with tomatoes 50 
 
 " " with bacon . . .50 
 
 " poached on toast . . .50 
 
 plain 35 
 
 " au beurre noir 35 
 
 Smoked beef with eggs . . .40 
 
 30 
 30 
 
 25 
 
 EGGS AND OMELETTES 
 
 Whole Half 
 
 20 Ham and eggs 40 
 
 20 Bacon and eggs 40 
 
 20 Spanish omelette 50 
 
 20 Omelette, plain 40 
 
 30 " with onions. .. .50 
 
 fine herbs 50 
 tomatoes 50 
 
 ham 50 
 
 jelly 50 
 
 cheese . . .50 
 
 Whole Half 
 
 25 Omelette, with peas 50 30 
 
 25 " " oysters ... 75 40 
 
 30 " " mushrooms 75 40 
 
 25 " " rum 75 40 
 
 30 " " ch'ken Tver 80 45 
 
 30 " " truffles I 00 60 
 
 30 " " kidneys ... 50 30 
 
 3« " " asparagus . 90 50 
 
 30 " soufflee I 25 75 
 
 30 
 
 GAME 
 
 Prairie chicken. 
 
 Quail 
 
 Plover 
 
 Mallard duck. 
 Black duck . . . 
 Teal duck . . . . 
 
 Papabotte. 
 
 Squab 
 
 Snipe 
 
 STEAKS AND CHOPS TO ORDER 
 
 Small sirloin steak 
 
 one only) 
 
 Sirloin steak 
 
 " with peas . 
 " olives. 
 " onions 
 " " mush's 
 " Bernaise . . 
 " Bordelaise . 
 " with truffles 
 
 Extra sirloin steak 
 
 " with onions 
 " " " peas . . 
 
 " " " olives. 
 
 " " Bordelaise . 
 
 " '■ with mush's 
 
 " " Bernaise .. . 
 
 " " with truffles 
 
 Whole Hs 
 (for 
 
 50 
 60 
 60 
 
 60 
 
 75 
 75 
 75 
 
 I 00 
 I 00 
 I 00 
 I 30 
 I 30 
 I 30 
 I 5° 
 
 Whole Half 
 
 Tenderloin steak 90 
 
 30 " with peas i 00 
 
 " olives . . . r 00 
 " mush's . . I 30 
 " truffles . . I 50 
 
 Bernaise i 30 
 
 Chateaubriand i 50 
 
 with mushrooms. 2 00 
 
 " " truffles 2 25 
 
 Porterhouse steak, single.: 00 
 with mush's . i 25 
 
 Extra porterhouse i 50 
 
 with mush's. 2 00 
 
 Hamburg steak 40 
 
 " tartar 60 
 
 Lamb chops, plain 60 40 
 
 breaded.... 60 40 
 " " with peas. . . 75 50 
 
 Whole Half 
 
 Lamb chops tomato s'c ... 75 40 
 
 soubise 90 60 
 
 English niLit'n chops each 40 
 
 Mutton chops, plain 60 40 
 
 breaded, . . 60 40 
 
 " toma- 
 to sauce. . . 60 40 
 with peas. . 60 40 
 
 Veal cutlets, plain 50 30 
 
 breaded .... 60 35 
 tomato 
 
 sauce 60 35 
 
 Veal chops, piain 50 30 
 
 breaded 60 35 
 
 tomato 
 
 sauce 75 40 
 
 Milanaise .... 75 40 
 
 Pork chops 50 30 
 
THE PRACTICAL HOTEL STEWARD. 
 
 37 
 
 Whole Half 
 
 Broiled or fried ham 50 30 
 
 English bacon. .. . 50 30 
 
 Chicken broiled 75 40 
 
 a la Marengo....! 25 75 
 
 fried Maryl'd St. .1 25 75 
 
 " fricassee 90 60 
 
 patties 75 40 
 
 hash 65 35 
 
 " with egg 75 40 
 
 " croquette 75 40 
 
 " with peas. 85 45 
 
 " liver saute, plain. 65 35 
 " " " with 
 
 mushrooms 80 45 
 
 " en Brochette 75 40 
 
 Whole Half 
 
 Potatoes boiled 15 10 
 
 " French fried 15 10 
 
 " hashed brown... 15 10 
 
 julienne 15 10 
 
 maitre d'hotel...i5 10 
 
 Lyonnaise 15 10 
 
 Saratoga 15 10 
 
 croquettes 35 20 
 
 sautes 15 ID 
 
 stewed 15 10 
 
 Parisian 15 10 
 
 broiled 15 10 
 
 hashed cream ...15 10 
 
 Whole Half 
 
 Roast chicken 75 40 
 
 beef 50 30 
 
 veal 50 30 
 
 mutton 50 30 
 
 lamb 60 40 
 
 Pate de foie gras i 25 75 
 
 Sardines 50 30 
 
 Whole Half 
 
 Salad, lobster 75 40 
 
 shrimp 60 35 
 
 chicken 75 40 
 
 asparagus 75 40 
 
 tomato 40 25 
 
 Whole Half 
 
 Caprera 25 15 
 
 American 25 15 
 
 Camembert 25 15 
 
 Cold custard pudding. 
 
 Pies 
 
 Cup custard 
 
 Assorted cakes 
 
 Chocolate eclairs 
 
 Wine jelly 
 
 Tutti-frutti 
 
 Whole Half 
 
 Apples 25 15 
 
 Oranges 25 15 
 
 Bananas 25 15 
 
 Grapes 25 25 
 
 Whole Half 
 
 Dry toast 15 10 
 
 Buttered toast 25 15 
 
 Milk toast 35 20 
 
 Cream toast 40 25 
 
 Coffee, per pot 
 
 Pot coffee (for two). 
 
 Demi tasse cafe 
 
 Pot of cocoa 
 
 MISCELLANEOUS TO ORDER 
 
 Whole Half 
 
 Frizzled beef with cream . 40 25 
 
 Mutton hash 50 30 
 
 " with egg 60 35 
 
 Lamb fries, tomato sauce. 65 35 
 
 •• tartar " 65 35 
 
 kidneys 50 30 
 
 Kidneys, stewed, plain. .. . 50 30 
 
 Cornbeef hash 40 25 
 
 Pork sausage 50 30 
 
 Kidneys, broiled 50 30 
 
 " stewed with mush's 75 40 
 
 " en Brochette ... . 50 30 
 
 Calf's head. Vinaigrette . . 60 35 
 
 "en tortue 75 40 
 
 " " a la Poulette. 75 40 
 
 VEGETABLES 
 
 Whole Half 
 
 Potatoes au gratin 25 15 
 
 Mushrooms, stewed 40 25 
 
 French peas 40 25 
 
 Green peas 25 15 
 
 Flageolets 40 25 
 
 String beans 25 15 
 
 Asparagus, oyster bay . . . .65 35 
 
 German asparagus, Lubec. 90 50 
 
 Cauliflower a la creme. .. .65 35 
 
 Boiled rice 15 10 
 
 Beets 15 JO 
 
 Onions, fried 25 15 
 
 boiled 25 15 
 
 COLD DISHES 
 
 Whole Half 
 
 Club sandwich 65 35 
 
 Boiled ham 40 25 
 
 " tongue 40 25 
 
 Pickled " 40 25 
 
 Ham and beef sandwich. . 25 15 
 
 Chicken sandwich 40 25 
 
 Sardine " 40 25 
 
 SALADS 
 
 Whole Half 
 
 Salad, potato 25 15 
 
 Macedoine 75 40 
 
 celery 50 25 
 
 Spanish salad 35 20 
 
 Cucumbers. . . 50 25 
 
 CHEESE 
 
 Whole Half 
 
 Brie 35 20 
 
 Roquefort 35 20 
 
 Swiss 25 15 
 
 DESSERT 
 
 Lemon ice 15 
 
 Meringue glace 20 
 
 Vanilla 15 
 
 Charlotte russe 20 
 
 Roman punch 20 
 
 Kirsch " 20 
 
 Lalla Roohk punch 20 
 
 FRUIT IN SEASON 
 
 Whole Half 
 
 Calif, canned pineapple. . .25 15 
 
 peaches. .. .35 20 
 
 " '■ plums 35 20 
 
 pears 35 20 
 
 BREAD AND CAKES 
 
 Whole Half 
 
 Bread and milk 25 15 
 
 Rice and milk 25 15 
 
 Jenny Lind cakes 25 t5 
 
 German pan " 25 15 
 
 COFFEE AND TEA 
 Pot green tea 
 
 " black tea ^ 25 
 
 " Oolong tea 
 
 Whole Half 
 
 Calf's brains, pl'n or fried 50 30 
 
 '• " brown but'r. 60 35 
 
 " liver, br'led or fried 40 25 
 
 with bacon... 50 30 
 
 " " onions . . 50 30 
 
 Sweetbread, au jus 7s 40 
 
 with tomato s'ce. 75 40 
 
 " peas 75 40 
 
 Jardiniere 75 40 
 
 financiere 75 40 
 
 au truffles i 25 75 
 
 Welsh rarebit 75 40 
 
 Golden buck 90 50 
 
 Scotch woodcock 90 50 
 
 Whole Half 
 
 French string beans 50 30 
 
 Macaroni or spaghetti, pl'n. 35 20 
 with 
 
 cheese. 35 20 
 
 au 
 
 gratin.. 35 20 
 " a rital- 
 
 ienne..35 20 
 
 Succotash 25 15 
 
 Corn, stewed 25 15 
 
 Lima beans 25 15 
 
 Tomatoes, stewed 25 15 
 
 Whole Half 
 
 Cold turkey 60 35 
 
 Tongue sandwich 25 15 
 
 Swiss cheese sandwich .. . 25 15 
 
 Russian caviar 45 25 
 
 on toast 50 30 
 
 Anchovy toast 50 30 
 
 Whole Ha 
 
 Water cress 25 15 
 
 Lettuce, plain 35 . 20 
 
 with mayonnaise. 40 25 
 
 " egg 35 20 
 
 Flageolet 90 45 
 
 Whole Half 
 
 Gorganzola 25 15 
 
 Neufchatel 25 15 
 
 With Guava jelly extra. ..35 20 
 
 Grunewald " . 
 
 Angel food 
 
 Biscuit glace 
 
 Pudding glace , 
 
 Orange cream cake. 
 Fig cake 
 
 25 
 
 Whole Half 
 
 Calif, canned apricots. .. .35 15 
 
 cherries. . . .25 15 
 
 Baked apples 40 25 
 
 Stewed prunes 40 25 
 
 Whole Half 
 
 Buckwheat cakes 25 15 
 
 Rice " 25 15 
 
 Corn " 25 15 
 
 Wheat " 25 15 
 
 Pot of chocolate 
 
 Cream per glass. 
 
 Milk 
 
 Coffee to order.. 
 
 30 
 
 25 
 
 N. B. Half portions served to one person only. 
 
38 THE PRACTICAL 
 
 Table d'hote (according to the Standard Diction- 
 ary), is a full meal for a price. This, I believe, is 
 about the most proper definition of the word as 
 applied in America, a meal practically selected by 
 the caterer, from which the guest may choose what 
 he desires, for a certain fixed price, as in all Amer- 
 can plan hotels. The literal definition of the word 
 is "The landlord's table; a common table for guests.'' 
 There is a general impression that a table d'hote 
 meal (menu) consists of a limited variety, the guest 
 having the choice of only one (Hobson's) or two 
 articles in each course. In my opinion, however, 
 any bill of fare which is served at so much for the 
 meal, whether breakfast, lunch, dinner or supper, is 
 a table d'hote meal. 
 
 In many places there is a notice at the foot of 
 table d'hote bills of fare to the affect that any guest 
 wishing a dish not on the card can obtain the same 
 a la carte (or at restaurant prices). The following 
 bills are fair specimens of regular American plan 
 (table d'hote) dinners: 
 The Hollenden, Cleveland: 
 
 Blue points, on deep shell 
 
 Salted almonds 
 
 Mock turtle, au Madeira Chicken bouillon 
 
 Fresh lobster, Maryland 
 
 Sliced tomatoes Olives Radishes Cucumbers 
 
 Fillet of pompano, vin blanche 
 
 Potato croquettes 
 
 Boiled capon, oyster sauce 
 
 Spinach Asparagus tips 
 
 Roast ribs of beef 
 
 Boiled Bermuda potatoes Mashed potatoes 
 
 Spring lamb, mint sauce 
 
 New spring beets, butter sauce 
 
 Baked sweet potatoes 
 Sweetbreads glace, French peas 
 
 Frog legs, fried tartar 
 
 Orange fritters, Benedictine 
 
 Champagne punch 
 
 Broiled plover, on toast 
 
 Sweet potato chips 
 
 Chicken salad 
 
 Charlotte, a la Hollenden 
 
 Orange cream pie Almond macaroons 
 
 Vanilla wafers Tutti frutti, glace 
 
 Strawberries, with whipped cream 
 
 Oranges Apples Bananas Bartlette pears 
 
 American, Brie and Roquefort cheese 
 Nuts Raisins Figs 
 
 Coffee 
 Dishes not on the Menu will be served a la carte — 
 Waiters will supply checks. 
 Auditorium, Chicago: 
 
 Little neck clams 
 
 Mock turtle, a I'Anglaise Clear okra with chicken 
 
 Cold consomme in cups 
 
 Soft shell crabs, sauce Ravigote 
 
 Olives Radishes 
 
 Sliced tomatoes 
 
 Filet of Spanish mackerel, Bearnaise 
 
 Sliced cucumbers Potatoes Hollandaise 
 
 HOTEL STEWARD. 
 
 Ribs of beef 
 
 Stewed tomatoes Mashed potatoes 
 
 Spring lamb, mint sauce 
 
 New potatoes Cauliflower 
 
 Sweetbread glace, Perigord 
 
 Green peas 
 
 Punch, a la Romaine 
 
 Plover with English bread sauce 
 
 Dressed lettuce 
 
 Currant pie Raspberry short cake 
 
 Vanilla ice cream Petits fours 
 
 Raspberries with cream Peaches Watermelon 
 
 Stilton and Brie cheese 
 
 Cafe noir 
 
 THE VEGETABLES. 
 
 Vegetables should be grouped together and not 
 
 be placed witn the different meat dishes, excepting 
 
 where it is intended to serve the meal in courses, or 
 
 for a banquet. The guest usually orders all such 
 
 vegetables as he may desire at one time and where 
 
 they are spread all over the bill it takes them too 
 
 much time to find what they wish; or if they are not 
 
 close students miss just what they would like, and 
 
 are not aware that it is on the bill until they see 
 
 their neighbor served with it. 
 
 PUNCH. 
 
 Punch is served in many hotels every day, and 
 
 where once started it is like a bad habit, "hard to 
 
 be broken and yet almost indispensable when the 
 
 habit is once contracted." I doubt the commend- 
 
 ability of this addition because of its injurious effect 
 
 on the digestive organs. In placing it on the bill of 
 
 fare it should be immediately above the game. In 
 
 arranging a dinner bill I should begin about as 
 
 follows: 
 
 ARRANGEMENT OF THE DINNER BILL OF 
 
 FARE. 
 
 When oysters or clams, they should begin ; in their 
 
 absence some relish (hors d'oeuvres). 
 
 I — oysters or clams. 
 
 2 — I relish of some kind. 
 
 3 — 2 soups (i clear, i heavy). 
 
 4 — relishes. 
 
 5 — I fish with one kind of potatoes. 
 
 6 — I boiled dish, if desired. 
 
 7 — 2 roasts. 
 
 g j 2 kinds of potatoes. 
 
 ( 3 kinds of vegetables. 
 
 9 — 2 entrees. 
 
 lo — I punch, if desired. 
 
 II — I game. 
 
 12 — I or 2 salads. 
 
 13 — I pudding. 
 
 14 — I pie, cake. 
 
 15 — I ice cream, i jelly or charlotte russe, etc. 
 
 16 — fruit, nuts, raisins. 
 
THE PRACTICAL HOTEL STEWARD. 
 
 The Maxwell House, Nashville, Tenn: 
 
 39 
 
 17 — Cheese and crackers. 
 18 — black coffee (with cognac, if desired.) 
 It is optional to place the cheese and crackers 
 before or after the fruit, nuts and raisins, but as a 
 great many epicures call for cheese and crackers 
 with black coffee at the end of the nieai I believe 
 the above arrangement proper and in the order in 
 which the differen;; courses are usually called for. 
 STRIVE FOR VARIETY IN THE BILL OF FARE. 
 Another important item in making a bill of fare is 
 that all dishes form a distinct variety, no two kind 
 should be alike, for instance: Consomme with rics 
 and cream of barley do not belong together — the 
 rice and barley being both cereals, forms a similarity. 
 Consomme jardiniere and cream of barley will form 
 a better contrast. The same with roasts and en- 
 trees. With roast turkey need not be chicken or 
 any other kind of fowl in the entrees. 
 
 Among the vegetables, lima beans and string beans 
 or succotash ought not to be on the bill at the same 
 
 time; also turnips and beets, or parsnips, or oyster Cream of capon, Richmond 
 plant are too much alike. 
 
 Attention should also be paid to sauces and ga-, 
 nishes: they should not be all white or all yellowr 
 nor brown. For instance: There is fish with tartar 
 sauce; the sauce with the first entree can be brown 
 and the second white or red. 
 
 Nor does it look well to have tomato soup then 
 sliced tomatoes, fish with tomato sauce and possibly 
 stuffed tomatoes among the entrees on the bill at 
 the same time, no matter how cheap they are. 
 
 I would not have the same article more than once- 
 on the bill if possible. Of course there are excee- 
 tions in some instances. The following speicp 
 men dinner bills of fare from different hotels are 
 good models : 
 
 The Southern, St. Louis: 
 
 Blue points 
 
 Celery 
 
 Pigeon broth 
 
 Mangoes Salted almonds 
 
 Terrapin, Maryland style 
 
 Brook trout, tartar sauce 
 
 Sliced tomatoes Julienne potatoes 
 
 Roast sirloin of beef 
 
 Green peas Roast sweet potatoes 
 
 Wild turkey stuffed, chestnut dressing 
 
 German asparagus 
 Supreme of prairie chicken, truffle sauce 
 
 SOUTHERN HOTEL PUNCH 
 
 Canvas back duck, currant jelly 
 
 Game salad. Julienne 
 
 English plum pudding, hard and brandy sauce 
 
 Blue points 
 
 Cream of partridge, a la Mt. Vernon 
 
 Chicken clear, okra 
 
 Queen olives Salted almonds 
 
 Petits bouchees, Duchesse 
 
 Broiled Spanish mackerel, maitre d 'hotel 
 
 Potatoes a la Russe 
 
 Boiled capon, sauce chipolate 
 
 Asparagus 
 
 Prime cut of beef Spring lamb mint sauce 
 
 Mashed potatoes Carolina croquettes Green peas 
 
 Stewed terrapin, Maryland style 
 
 Baked apples, with rice conde 
 
 LALI.A ROOKH PUNCH 
 
 Roast quail, stuffed. Perigord 
 
 Dressed lettuce 
 
 Washington pudding, lemon saucf 
 
 Sliced apple pie Pumpkin custard pie 
 
 Fancy cakes Neapolitan ice cream 
 
 Confections 
 
 Nuts Fruits Figs 
 
 American, Roquefort cheese Crackers 
 
 Coffee 
 
 Hotel Trulock, Pine Hhiff, Ark: 
 
 Caviar on toast 
 
 Consomme royale 
 
 Lettuce Radishes Tomatoes 
 
 Broiled ponipano a la Tantj' 
 
 Potatoes duchesse 
 
 Boiled reindeer tongue, chasseur 
 
 Ribs of prime beef, demi glace 
 
 Mashed browned potatoss Stuffed egg plant 
 
 Roast spring chicken, dressing 
 
 Candied yams Asparagus, Hollandaise 
 
 Filet of beef, a ia Bernaise 
 
 Sweetbreads braise financiere 
 
 Baba au rum 
 
 ANGELICA PUNCH 
 
 Roast saddle of venison, Tyrolienne 
 
 Celery salad 
 
 Steamed fruit pudding, brandy sauce 
 
 Lemon meringue pie Green apple pie 
 
 Rhine wine jelly 
 
 Delmonico ice cream Assorted cake 
 
 Nuts Raisins 
 
 Crackers Cheese 
 
 Coffee 
 
 Tutti-frutti ice cream 
 
 De brie Toasted crackers 
 
 Fruit Cider Coffee 
 
 Read House. Chiitt^iuoo^a: 
 
 Fish chowder Consomme, au riz 
 
 B('iled ialmon, anchovy sauce 
 
 Cucumbers Hollandaise potatoes 
 
 Roast ribs of beef, dish gravy 
 
 Boiled sweet potatoes Stewed oyster plant 
 
 Roast young turkey, cranberry sauce 
 
 Mashed potatoes Hubbard squash 
 
 Roast veal, brown sauce 
 
 Lima beans a la Veloute 
 
 'I'ennessee corn pone Buttermilk 
 
 Boiled calf's head, vinaigrette 
 
 Scalloped oysters 
 
 Compote of pears, Richelieu 
 
 Cocoanut pudding, lemon sauce 
 
 Apple pie Pumpkin pie 
 
 Rum jelly Assorted cake 
 
 Vanilla ice cream 
 
 Watermelon Apples 
 
 Edam and American cheese Crackers 
 
 Coffee 
 
40 
 
 THE PRACTICAL HOIliL STEWARD. 
 
 The Revere House, Chicago: 
 
 Puree of green peas Bouillon 
 
 Sliced tomatoes Young onions 
 
 Broiled Spanish macKerel, anchovy butter 
 
 Pommes Parisienne 
 
 Beef tongue, tartar sauce 
 
 Roast ribs of beef, demi glace 
 
 Mashed potatoes Spinach with egg 
 
 Domestic duck stuffed, currant jelly 
 
 Stewed new tomatoes 'New succotash 
 
 Sweetbreads glace a la financiere 
 
 Fresh lobster a la Newburg 
 
 Orange fritters, Curacao 
 
 CARDINAL PUNCH 
 
 Chicken salad 
 
 Pineapple souffle with w hipped cream 
 
 Peach pie Raspberry meringue pie 
 
 Almond ice cream Assorted cake 
 
 Fruits Nuts Raisins 
 
 Watermelon 
 
 Edam and American cheese Water cracker 
 
 Coffee 
 
 Netv Hyde, Ridguuay, Pa: 
 
 Saddle rocks 
 Consomme, Deslignac 
 
 Olives 
 Baked shad, Italienne 
 Boiled tongue, tomato sauce 
 Sirloin of beef, brown gravy 
 
 Loin of veal, browned potatoes 
 Turkey stuffed, cranberry sauce 
 small patties of oysters, bechamel 
 Chicken croquettes, peas 
 
 Sweetbreads larded. Toulouse 
 
 Rice with peaches, a la Conde 
 
 PORT WINE SHERBET 
 
 Lobster salad 
 
 Mashed potatoes Fried parsnips 
 
 French baked potatoes 
 
 Stewed tomatoes Cold slaw Creamed onions 
 
 English fruit pudding, hard and brandy sauce 
 
 Apple pie Lemon meringue pie Mince pie 
 
 Vanilla ice cream Baked apples, powdered sugar 
 
 Fancy cakes Fruit Layer raisins 
 
 Lemon jelly Coffee 
 
 Leiand Hotel, Springfield: 
 
 Bluepoints 
 
 Celery 
 
 Green turtle 
 
 Russian caviar Olives 
 
 Broiled Spanish mackerel, maitre d'hotel 
 
 Duchesse potatoes 
 Boiled beef tongue with spinach 
 Roast ribs of beef Turkey, cranberry sauce 
 
 Chicken pie. New England style 
 Oyster pattie, a la Leiand 
 
 Charlotte of apricots, sauce chartreuse 
 
 ROCK PUNCH 
 
 Roast quail, au cress Broiled teal duck 
 
 Boned turkey, aspic jelly Fresh shrimp mayonnaise 
 Asparagus tips Sweet potatoes Green peas 
 
 Mashed potatoes String beans 
 
 Mince pie Plum pudding, hard sauce 
 
 Pumpkin pie Assorted cake 
 
 Tutti frutti ice cream Fruit 
 
 Hickory nuts and cider 
 
 Roquefort, DeBrie and cream cheese 
 
 Water crackers Coffee 
 
 The Plankinton, Milwaukee: 
 Tomato, a la Creole Consomme 
 
 Sliced tomatoes Olives Sliced cucumbers 
 Broiled whitefish, a la maitre d'hotel 
 
 Saratoga chips 
 Roast chicken, giblet sauce 
 Cauliflower Green corn 
 
 Roast sirloin of beef 
 
 Mashed and boiled potatoes 
 Roast saddle of lamb, currant jelly 
 String beans Spinach 
 
 Pigeon stuffed, a I'Anglaise 
 
 Soft shell crabs fried, Bearnaise 
 
 Pine apple fritters, rum sauce 
 
 PUNCH AU KIRSCH 
 
 Salads 
 
 Lettuce Pickled beets Chicken 
 
 Boned capon Pate of fat livers 
 
 Raspberry roll, brandy sauce 
 
 Custard pie Apple pie 
 
 Assorted cake Wine jelly 
 
 Charlotte russe Confectionary 
 
 Ice cream royale 
 
 Roquefort, Edam and American cheese 
 
 Water crackers 
 
 Nuts 
 
 Fruit 
 
 Buttermi 
 
 Vt.: 
 
 Reine 
 Pepper relish 
 
 Raisins 
 Coffee Water melon 
 
 The Avenue House, St. Johusbury, 
 Blue points 
 Puree of chicken a li 
 Queen olives 
 
 Boiled turbot, Estragon 
 
 Windsor potatoes 
 
 Cold slaw Dressed lettuce Pickled onions 
 
 Boiled native turkey, sauce supreme 
 
 Pressed calf's head Potted tongue 
 
 Filet of beef, larded, financiere 
 
 Chicken saute, Marengo 
 
 Spanish puffs, glace au cognac 
 Roast prime ribs of beef, dish gravy 
 
 Loin of lamb, brown gravy 
 
 Mallard duck, currant jelly 
 Steamed and mashed potatoes 
 Green peas Stewed tomatoes Shelled beans 
 
 Spaghetti a I'ltalienne 
 
 PUNCH ROMAINE 
 
 Salmon salad 
 
 Baked Indian pudding with whipped cream 
 
 Sliced apple pie Raspberry tart pie 
 
 Sherry wine jelly Golden cream 
 
 Lemon ice cream 
 
 Assorted cake Bon-bons Fruits Nuts 
 
 Confectionary Raisins 
 
 Graham and water crackers 
 
 Sage and American cheese 
 Coffee 
 
 St. Cloud Hotel, Canon City, Colo.: 
 
 Consomme a la Victoria 
 
 Baked St. Lawrence river salmon, maitre d'hotel 
 
 Queen olives Celery Sliced tomatoes 
 
 Boiled capon, cream sauce 
 
 Young turkey, oyster dressing, cranberry sauce 
 
 Prime cuts of beef, Yorkshire pudding 
 
 Fillet of beef aux Champignons 
 
 Charlotte of peaches, sherry wine 
 
 Baked sweet potatoes Sugar corn 
 
 Mashed potatoes 
 
 Cabinet pudding brandy sauce 
 
 Apple pie Strawberries with cream 
 
 Port wine sherbet Assorted cake 
 
THE PRACTICAL 
 
 Nuts 
 
 American cheese 
 
 Wafers 
 
 Figs 
 
 Tea Ciiocolate Milk Coffee 
 
 Hotel Carey, Wichita Kan. : 
 
 Mock turtle Consomme Royal 
 
 Filet of sole, sauce remoulade 
 
 Serpentine potatoes 
 
 Radishes Pickled beets Green onions 
 
 Small bouchees, a la Montglas 
 
 Boiled chicken, sauce supreme 
 
 Prime ribs of beef, au jus 
 
 Asparagus Mashed potatoes 
 
 Spring lamb with mint sauce 
 
 Sifted peas Spinach Boiled potatoes 
 
 Calves head en tortue 
 
 Fresh mushrooms, sautee on toast 
 
 Hard shell fritters, glace au rum 
 
 SORBKT A 1,'ANANAS 
 
 Fresh lobster en Mayonnaise 
 
 Apricot pie Orange meringue pie 
 
 Boiled lemon pudding, sauce Sabayon 
 
 Strawberry short cake Chocolate cream 
 
 Almond ice crtam Assorted fancy cake 
 
 Fruit Raisins Nuts 
 
 Cream cheese Coffee Butter crackers 
 
 Tke Trcinont. Oshkosh. Wis.: 
 
 Clam chowder Consomme 
 
 Radishes Lettuce Queen olives 
 
 iioiled Lake Superior trout, parsley sauce 
 
 Julian potatoes 
 
 Boiled tongue, piquant sauce 
 
 Prime roast beef with gravy 
 
 Roast loin of veal with dressing 
 
 Fricassee chicken with dumplings 
 
 New boiled potatoes Mashed potatoes 
 
 Green peas Hot slaw 
 
 Stewed kidneys, wine sauce 
 
 Farina cake with jelly 
 
 Shrimp salad 
 
 Apple pie Peach pie 
 
 Rice pudding, hard sauce 
 
 Orange sherbet Wine jelly 
 
 Oranges Apples Bananas 
 
 Assorted cake American cheese Assorted nuts 
 
 Swiss cheese 
 
 Tea Coffee Milk 
 
 Bent's water crackers Boston brown bread 
 
 Home made bread 
 
 SUPPER. 
 
 Supper, the evening meal, is served in nearly all 
 country commercial houses and in a great many city 
 houses as well. It should consist mainly of light 
 foods, cereals of some kind, some stewed or fried 
 oysters, when in season, or clams in some way; a 
 fritter, some cold meats, breads, toast, waffles, fruit, 
 sauces and beverages. But where dinner is served 
 at midday in houses depending upon the traveling 
 public, it is necessary that the supper be more sub- 
 stantial, especially where a man has been traveling 
 all day and is tired and hungry, something more 
 than the above-named items is wanted. Even to the 
 regular boarder the wait from noon to evening has 
 been long enough to fit him for a substantial meal. 
 
 HOTEL STEWARD. 41 
 
 I do not believe, however, that it is necessary to 
 enumerate nearly all available meats in the market; 
 four or five hot meat dishes and eggs ought to be 
 quite sufficient. 
 
 In my opinion fruits should never begin the supper; 
 it seems out of place. "Fruit first in the morning 
 and last at night" is the old saying, and I believe it 
 a good rule. 
 
 In arranging a supper I should make it about as 
 follows : 
 
 I — Stewed oysters or cold consomme. 
 2 — Some fresh relishes. 
 3 — Cereals. 
 
 4 — 2 fishes — a broiled and a fried. 
 5—1 or 2 broiled meats. 
 6 — I or 2 fried dishes. 
 7 — I or 2 made dishes. 
 8— Eggs. 
 9 — Potatoes. 
 
 10 — Cold meats and salads. 
 II — Breads, toasts, etc. 
 12 — Fruits, cake. 
 13 — Beverages. 
 The following specimen is a supper served at the 
 Bates House, Indianapolis, and which I believe first 
 class . 
 
 Consomme in cups 
 
 Cucumbers Sliced tomatoes Pickled beets 
 
 Chowchow 
 
 Cracked wheat or cerealine, with cream 
 
 Eggs to order 
 
 Omelets, plain or with jelly 
 
 Baked lake salmon, Chevaliere 
 
 Broiled tenderloin steak, plain or with piquant sauce 
 
 Veal cutlets breaded, Milanaise 
 
 Rissoles of chicken, Madeira sauce 
 
 Baked, domestic fried and hashed brown potatoes 
 
 String beans Saratoga chips 
 
 COLD 
 
 Roast beef Bologna sausage Roast fowl 
 
 Pig's feet Boiled ham Ox tongues 
 
 Lettuce Baked pork and beans Lobster salad 
 
 Finger rolls Toast 
 
 New England griddle cakes Tea buns 
 
 Vienna, Graham and rye bread 
 
 Boston brown bread Home made bread 
 
 Maple syrup Rock candy drips 
 
 Watermelon Red raspberries Blackberries 
 
 Sherbet Assorted cake 
 
 Coffee Iced tea Milk Tea 
 
 The following specimens are commendable: 
 Louisville Hotel, Louisville: 
 
 Blue points 
 
 Spanish onions Olives Salami 
 
 FISH — Broiled trout, a la maitre d'hotel 
 
 Saratoga chips 
 
 BROILED — Sirloin or tenderloin steak 
 
 Lamb chops with bacon 
 
 Ham 
 
 ENTREES — Venison steak, club style 
 
 Stewed green turtle in cases 
 
42 
 
 THE PRACTICAL HOTEL STEWARD. 
 
 Fried oysters, a la tartare 
 
 Banana fritters, rum sauce 
 
 Eggs and omelets as ordered 
 
 COLD — Roast beef Ox tongue Ham 
 
 Sardines Kippered herring Lettuce 
 
 (-elery mayonnaise 
 
 POTATOES— Saute or French fried 
 
 Oat meal porridge with cream 
 
 Griddle cakes with maple syrup 
 
 Compote of peaches Preserved cherries 
 
 Strawberry jam 
 
 Coffee Milk Chocolate 
 
 Oolong, Congo or Young Hyson tea 
 
 Phillips House, Dayton, O.: 
 
 Cracked wheat 
 
 Olives Celery Mangoes 
 
 Fried yellow perch 
 
 Potatoes a la Reitz 
 
 Tenderloin or sirloin steak 
 
 Pork spare ribs 
 
 Broiled or fried ham Steak with onions 
 
 Baked potatoes Potatoes Chateau 
 
 French toast 
 
 Eggs as ordered 
 
 Omelette 
 
 Cold roast beef, ham and fowl 
 
 Chicken salad 
 
 Tea biscuits Jenny Lind pancakes 
 
 Baked apples 
 
 Assorted cake 
 
 Tea Chocolate Coffee 
 
 The Maxwell, Nashville, Tenn. : 
 
 Consomme in cups 
 
 Pickled Beets Olives 
 
 Coffee Cocoa Tea 
 
 Cracked wheat 
 
 Tenderloin steak Kidneys Bacon 
 
 Cold roast beef Tongue Ham 
 
 Eggs and omelets as ordered 
 
 Potato salad Cold slaw 
 
 Potatoes — French fried, saute 
 
 Finger rolls Flannel cakes 
 
 Assorted cake 
 
 Syrup — maple Rock candy drip 
 
 Lemon cling peaches 
 
 American cheese Crackers 
 
 The Southern, St. Louis: 
 
 Consomme 
 
 Green gages Stewed prunes 
 
 Oyster stew 
 
 Broiled — Jack salmon Fried smelts Whitefish 
 
 Sliced tomatoes 
 
 Sirloin or tenderloin steak, plain, vvith onions, or 
 
 drip gravy 
 
 Mutton chops Ham Bacon Tripe 
 
 Chicken hash on toast 
 
 Calf's feet, fried in batter 
 
 Eggs — Boiled Fried Shirred 
 
 Plain or kidney omelette 
 
 Cold — Roast beef Ham Marined herring 
 
 Turkey Smoked tongue Veal 
 
 Salad a la Russe Dressed lettuce 
 
 Potatoes — Baked German fried ' French fried 
 
 Saratoga chips 
 
 Bread Toast Rolls 
 
 Oat meal and Indian meal, vvith cream 
 
 Corn or wheat cakes 
 
 Assorted cakes Ginger bread 
 
 Oolong, English breakfast and green tea 
 
 Baked apples 
 
 Chocolate Coffee Milk 
 
 Cameron House, La Crosse, Wis. : 
 
 Bouillon en tasse 
 
 Salted wafers 
 
 Broiled sardines on toast 
 
 Sliced cucumbers Sliced tomatoes 
 
 Filet of turkey, sliced oranges 
 
 Baked potatoes 
 
 Cold — Tongue Salmon Ham 
 
 Boned chicken en aspic jelly 
 
 Russian punch 
 
 Fresh lobster salad en mayonnaise 
 
 Red raspberry shortcake 
 
 Hot waffles with pure maple syrup 
 
 Plain and rye bread Tea biscuit 
 
 Toast to order 
 
 Assorted cake 
 
 Crackers Edam cheese 
 
 Coffe Tea Iced tea 
 
 The Randall, Evansville, Ind. : 
 
 Shell oysters 
 
 Celery Mangoes 
 
 Fried smelts 
 
 Hominy grits Apple tapioca 
 
 BROILED 
 
 Tenderloin steak Sirloin steak 
 
 Plain or with onions 
 
 Tripe Pig's feet 
 
 Chicken croquettes, with green peas 
 
 Calf's head in omelette 
 
 Veal cutlets, plain or breaded 
 
 Pearl paste, with jelly 
 
 POTATOES 
 
 Baked Shoestring 
 
 Old fashioned fried Potato cakes 
 
 Smearkase 
 
 Eggs to order 
 
 COLD 
 
 Roast beef Lunch tongue 
 
 Baked beans 
 
 Toast — all wa)s 
 
 Current buns French horns 
 
 Corn or buckwheat cakes 
 
 Honey Maple syrup 
 
 French sherbet 
 
 Quince preserves Cup custard 
 
 Assorted cake 
 
 Tea Coffee 
 
 The Grand, Indianapolis: 
 
 Bluepoints 
 
 Sliced tomatoes Pickled peaches Radishes 
 
 Consomme Oyster stew 
 
 Cracked wheat or farina mush with cream 
 
 Broiled bluefish, Ipmon butter 
 
 Saratoga chips 
 
 Broiled tenderloin or sirloin steak, plain or with 
 
 French peas 
 
 Veal cutlets, tomato sauce 
 
 Minions of beef, financiere 
 
 Welsh rare-bit au gratin 
 Eggs as ordered 
 Caviar omelets 
 Baked, French fried and hashed brown potatoes 
 
 String beans with bacon 
 
 Cold — Boiled ham Roast beef Lamb's tongue 
 
 Fowl Marinated herring Sardines 
 
 Chicken salad 
 
 Graham, rye or Boston brown bread 
 
 Crown rolls Rusks Egg muffins Toast 
 
 Wheat or buckwheat griddle cakes Flemish waffles 
 
 Lemon cling peaches Preserved peaches 
 
 Assorted cake Stewed rhubarb Sherbet 
 
 Coffee Tea Cocoa 
 
THE PRACTICAL HOTEL STEWARD. 
 
 43 
 
 Planters Hotel, St. Louis: 
 
 OYSTERS 
 
 Blue points 25 Shrewsburys 40 
 
 Cape Cods on deep shell 40 
 
 SPECIALTIES IN OYSTERS 
 Stewed in milk 25 Fancy roast 40 
 
 plain 25 
 
 in cream 40 
 
 Fried 30 
 
 0>ster patties 30-50 
 
 Broiled, celery sauce 50 
 
 Escalloped au gratin 40 
 
 En brochette 50 
 
 Steamed in shell 60 
 
 LITTLE NECK CLAMS 
 
 On shell 25 Stewed 30 
 
 Fried 35 Steamed 50 
 
 A la Nantalse 60 
 
 Bouillon en tasse 20 Clam broth en tasse 25 
 
 Chicken gumbo passe en tasse 35 
 
 Celery 30 Caviar 25-40 
 
 Olives 20 Anchovies. 30-5© 
 
 SPECIAL SELECTIONS 
 
 T-errapin a la Maryland i 00-2 00 Terrapin a la Manhattan i 00-2 00 
 
 Lobster a la Newburg 60-1 00 Lobster cold, sauce tartar 50-90 
 
 Bordelaise 601 00 
 
 broiled 50-90 
 
 stuffed a la Chevreuse 45-80 
 
 Oyster crab patties 40-75 
 
 Hard siieil crabs deviled, sauce tartar 40-75 
 
 Ooquettes of crab meat 35-6o 
 
 croquettes, Cardinal 40-75 
 
 a la Diable 50-90 
 
 Oyster crabs fried 60-1 00 
 
 a la Maryland 80-1 50 
 
 Crab meat a la Lorenzo 3S-6o 
 
 Shad roe au beurre noir 40"75 
 
 Broiled sardines on toast 35-60 
 
 Chicken croquettes with peas 4075 
 
 Sweetbread cutlets " 4075 
 
 Deviled lamb kidneys 40-75 
 
 Chicken or turkey sandwich 20 
 
 Welsh rarebit 40 
 
 Golden buck 50 
 
 Scotch woodcock 40 
 
 Club sandwich 25 
 
 Sandwiches 15 
 
 GAME 
 
 Mallard duck 60-1 00 
 
 Golden plover 60 
 
 Red head duck 1501 
 
 Quail 
 
 Partridge 
 
 English pheasant 2 00 
 
 Teal duck 60 
 
 Canvasback duck 2 50 
 
 Antelope steak 60-1 00 
 
 Squab 60 
 
 Prairie chicken 
 
 COLD MEATS 
 
 Roast beef 35-60 Chicken 40-75 
 
 Lamb 40-75 Boned game 50-90 
 
 Boned turkey 50-90 Beef tongue 35-6o 
 
 Boneless pig's feet, Vinaigrette 35-60 Turkey 40-75 
 
 Ham 3560 Pate de fois gras 60-1 00 
 
 Pickled lambs' tongues 30-50 
 
 SALADS 
 Chicken 40 75 Potato salad 25 
 
 Lobster 40-75 
 
 Shrimp 40-75 
 
 A la Russe 40-75 
 
 Tomato mayonnaise 40 
 
 Celery " 30 
 
 Cucumbers 30 
 
 Lettuce 30 
 
 Chicoree 30 
 
 Asparagus 40 
 
 German asparagus 60-x 00 
 
 The Burnett, Logansport. Ind. : 
 
 Beef bouillon 
 
 Water cress Lettuce Caviar 
 
 Corn meal mush 
 
 Baked salmon, butter sauce 
 
 Baked giblet pie, Maryland 
 
 Breaded veal cutlets, cream sauce 
 
 Corn fritters, rum sauce 
 Broiled — Tenderloin steak Sirloin steak 
 
 Lamb chops Kidneys with bacon 
 
 Eggs, as ordered 
 
 Cold — Roast beef Mutton Ox tongue 
 
 Chipped beef Sardines 
 
 Summer sausage 
 
 Salmon salad 
 
 Potatoes — Steamed Domestic fried Shoestring 
 
 Hot rolls Assorted cake Brown bread 
 
 Ice cream 
 
 Cherries in syrup Sliced bananas 
 
 Comb honey 
 
 Griddle cakes, with maple syrup 
 
 Club house coffee Cocoa Tea 
 
 Palace Hotel, Cincinnati: 
 
 Consomme 
 
 Wheat flakes or rolled oats with cream 
 
 Fish — Broiled lake fish Fried catfish steak 
 
 Cold Meats — Ox tongue Ham Roast beef 
 
 Lamb Bologna Veal 
 
 Sliced tomatoes Potato salad Chow chow 
 
 Broiled — Sirloin or tenderloin steak, plain 
 
 or with fresh mushroom sauce 
 
 Bacon Pork chops Ham 
 
 Dried beef in cream 
 
 Lamb tongue, au Risoto 
 
 Fried hominy 
 
 Eggs, to order 
 
 Omelettes plain with ham or tomatoes 
 
 Potatoes — baked hashed brown Saratoga 
 
 Breads — Hot biscuits Boston buns Ginger bread 
 
 Graham bread Rye bread 
 
 Wheat cakes Toast to order Corn cakes 
 
 Rock candy drips Honey Assorted cake 
 
 Soda wafereties Graham wafers 
 
 Fruit — Baked apples Apricots 
 
 Coffee Tea Chocolate Butter milk 
 
44 
 
 THE PRACTICAL HOI EL STEWARD. 
 
 Burnet Hou:e. Cincinnati: 
 
 Little neck clams 
 
 Consomme in cups 
 
 Cracked wheat Mush and milk 
 
 Broiled lake trout, maitre d'hotel 
 
 Radishes Cucumbers 
 
 Prime roast beef, au jus 
 
 California grass birds, on toast 
 
 German fritter, with stewed prunes 
 Boiled rice Baked tomatoes 
 
 Broiled sirloin oi tenderloin steak, plain or Creole 
 Mutton chops, plain or breaded, with peas 
 
 Welsh rabbit, or golden buck 
 
 POTATOES— Baked Hashed in cream 
 
 Lyonnaise Fried sweet French fried 
 
 Eggs to order 
 
 Omelette, plain, with ham or cheese 
 
 COLD — Ox tongue Ham Lamb Corned beef 
 
 Pork and beans Sardines Pickled herring 
 
 Mayonnaise of chicken 
 
 Rye and graham bread French rolls 
 
 Tea biscuit Wheat cakes Corn cakes 
 
 Ginger snaps Assorted cake Stewed pears 
 
 Coffee ice cream Sliced peaches, with cream 
 
 Pineapple preserves 
 
 Tea Coffee Chocolate Cocoa Buttermilk 
 
 TEA. 
 
 Is a light evening meal — lighter than the regulation 
 supper — and usually consisting of 
 
 Tea, coffee or chocolate 
 
 Dry, milk or cream toast 
 
 Tea biscuits — wafers 
 
 Cold meats, or sandwiches 
 
 Salads 
 
 Breads, cakes and conserves 
 Tea is generally served on Sundays and holidays, 
 when a specially appetizing midday dinner having 
 been partaken of, a light meal is all that is necessary- 
 It makes it convenient, also, to relieve a number of 
 the help after dinner. 
 
 BUFFET LUNCHEONS. 
 
 The meaning of the word Buffet is a sideboard. 
 As applied in connection with the above it is one 
 or more large tables, upon which everything that is 
 on the menu (which is intended merely as sou'-enier) 
 is placed on the table before the arrival of the 
 guests. There are no chairs, everybody stands and 
 each one either helps himself or is served by the 
 waiter, with what he chooses on a small plate with 
 fork. They are always informal affairs and are much 
 enjoyed by the participants. 
 
 The following menus will illustrate: 
 
 Grilled sardines Anchovy toast 
 
 Mardadella sausage 
 Celery Olives farcie Radishes 
 
 Ham, goose breast, chicken 
 
 and Swiss cheese sandwiches 
 Lobster salad Lettuce salad Potato salad 
 Salmon Mayonnaise Pate de foie gras 
 
 Eggs a la bonne femme 
 
 Punch curacoa 
 
 Chaud froid de cailles Galantine de dinde 
 
 Assorted cakes Tutti frutti ice cream 
 
 Fruit 
 
 Edam cheese Crackers 
 
 Coffee 
 
 Luncheon given to The Hotel Men s Mutual Benefit 
 
 Association, by Detroit Hotel Men s Association at the 
 
 Old Club, St. Clair Flats. Michigan. May ir, i8g2: 
 
 Ham and chicken sandwiches 
 
 Cold turkey Beef tongue Chipped beef 
 
 Stuffed eggs, a la St. James 
 
 Chicken salad Potato salad Lobster salad 
 
 Queen olives Sweet pickles Radishes 
 
 Punch Oriental 
 
 Strawberries and sweet cream 
 
 Neapolitan ice cream 
 
 Assorted cakes Fruits 
 
 American cheese Swiss cheese 
 
 Crackers 
 
 Tea Coffee 
 
 Soothers for the Troubled Spirits of Ye Landlords, Ye Ladies, 
 
 and the Strangers within Our Gates. 
 
 To the H. M. M. B. A. at the Copley Square Hotel, 
 Boston: 
 
 CHAUD 
 
 Bouillon de lucines, en tasse 
 
 Croquettes de grenouilles, Parisienne 
 
 Ris de veau, Coquillot 
 
 FROID 
 
 Saumon, decoree 
 
 Galantine dechapon. d'Orleans 
 
 Pigeonneaux en bastion, Semonier 
 
 Jambon, gatti 
 
 Langue de boeuf, Rocheford 
 
 Aspic de homard 
 
 Mayonnaise de volaitle 
 
 Salade epicurienne 
 
 Sandwich assortis 
 
 ENTREMETS SUCRES 
 
 Fruits glace de saison 
 
 Charlottes, aux noisettes 
 
 Petits fours 
 
 Cafe noir 
 
 G. H. Mumm's extra dry Copley Square punch 
 
 Poland Spring water Cigars 
 
 A cold luncheon served at the opening of the new Hotel 
 Burlington, at Boscombe, Bournemouth, England: 
 
 Swanage prawns 
 
 Filet de sole en aspic 
 
 Mayonnaise de Homard a la Burlington 
 
 Saumon a la Christchurch 
 
 Saumon a la Montpelier 
 
 Pain de Volaille a la Mosaique 
 
 Chaud-froid de Cailles 
 
 Chaud-froid de Cotelettes d'Agneau 
 
 Galantine de Poulard aux truffes 
 
 Chapon a la Bechamel 
 
 Boeuf braise a la Gelee 
 
 Poulet Roti 
 
 Grouse Roti 
 
 Langue de boeuf 
 
 Jambon de York 
 
 Quartier d'Agneau 
 
 Pates de Gibier 
 
 Sandwiches 
 
 ENTREMETS 
 
THE PRACTICAL HOTEL STEWARD. 
 
 45 
 
 Trifle 
 
 Petits babas aux Cerises 
 
 Nougats a la Cliantilly 
 
 Meringues a la creme 
 
 Patisseries variees 
 
 Gelee au Vin 
 
 Gelee a la Macedoiric de fruit 
 
 Mousse aux (raises 
 
 Charlotte a la Russe 
 
 Gateau a la Napolitaine 
 
 GLACES 
 
 Vanille Citron Ananas 
 
 DESSERT 
 CARTE DE VIN 
 
 Sherry Champagne, 1884 Claret, 1886 
 
 Champagne cup Claret cup Lemonade 
 
 Johannis natural mineral water 
 
 To the H. M. M. B. A. at the Waldorf, New York, 
 
 May i^lh, fSgj: 
 
 CHAUU Gombaut Passe en Tasse 
 
 Croquette Panachee a la Waldorf 
 
 Ris-de-Veau a la Surdez 
 
 Souffle au Fromage 
 
 Brissotin de Volaille Fantaisie 
 
 FROID Consomme en Gelee 
 
 Crabes a la Diable 
 
 Pigeonneau de Philadelphie 
 
 Timbale de pate de foie gras 
 
 Mayonnaise de volaille 
 
 Salad de homard 
 
 Sandwich de Crabes Mous 
 
 Sandwich assortis 
 
 ENTREMETS SUCRES 
 
 Glaces fruits varies 
 
 Biscuit Bellevue 
 
 Petits fours 
 
 The glace 
 
 Cafe frappe 
 
 A buffet luncheon served January ig, iSgj, at the 
 
 Chicago Athletic Club, from 7 P. M. to 12 P. M. : 
 
 Bouillon in cups 
 
 Celery Pickles Olives 
 
 Oyster patties, Romaine 
 
 Sandwiches 
 
 Ham Tongue Turkey Sardine 
 
 Cold meats Salads 
 
 Turkey Ham Shrimp Potato 
 
 Lamb tongue Chicken 
 
 PIECES MONTEES 
 
 Pate of game a la Diana Dindonneau 
 
 Ham decore a la Gatti 
 
 Galantine de Cochon de Lait en daube 
 
 Boned turkey a la Berger 
 
 Frozen cream sherbet Assorted cake 
 
 Cheese and toasted crackers 
 
 Cafe 
 
 Buffet lunch served at the Union League Club, Brook- 
 lyn, N. Y. The occasion being the ladies' annual 
 reception : 
 
 SERVICE CHAUD 
 
 Consomme en tasse Clam broth 
 
 Bouchees aux champignons frais 
 
 Homard a la Columbus 
 
 Croquettes de ris de veau a la Princesse 
 
 Cafe Chocolate 
 
 SERVICE FROID 
 
 Celery Olives 
 
 Saumon a I'avelane Filet de boeuf a la Russe 
 
 Jambon truffe a la florian 
 
 Langues de boeuf Rocheford 
 Ballotines de poulets en chaudfroid 
 
 Timbales de foie-gras en bellevue 
 
 Galantines de dinde a la Elizabeth 
 
 Pates de perdreaux a la U. L. C. 
 
 Mayonnaise de volaille Salade de homard 
 
 Rillettes Sandwiches assortis 
 
 Entremets de douceur 
 
 Paniers de nougat garnis de fruits 
 
 Charlottes fontanges 
 
 Gelees Moscovite Glace histone 
 
 Sorbet fin de siecle 
 
 Petits fours Bon bons 
 
 Mottoes Fruit 
 
 Champagne 
 
 These luncheons afford skilled cooks an oppor- 
 tunity to show their ability, as everything is set on 
 the table in large dishes, ornamented. 
 
 BANQUETS. 
 
 A banquet is a repast or a rich entertainment 
 given in honor of some memorable event or celebra- 
 tion, usually attended with formality, all participants 
 attending in proper dress for the occasion. During 
 the meai the guests are entertained with music, 
 afterwards suitable toasts, speeches, etc., which 
 complete the feast. 
 
 The menu consits of a full hot meal, like a table 
 d'hote dinner, served in courses, usually accom- 
 panied with wines. 
 
 In some instances the price of the repast for each 
 plate includes the wine, music and flowers ; in others 
 the wine and flowers without the music, but in the 
 majority of cases the caterer serves the meal only, 
 for a price, and receives extra pay for wines, flowers 
 and music. Sometimes the host provides his own 
 flowers and music. 
 
 Banquets are served in two different styles. The 
 French service (a la Francaise) and the Russian ser- 
 vice (a la Russe). 
 
 The French service is not popular. Occasionally 
 small parties not to exceed ten or twelve are served 
 in this manner. Artistic chefs prefer it as it gives 
 them an opportunity to show their skill to better 
 advantage, everything being served on large (usually) 
 decorated dishes in the most attractive manner, 
 each dish containing as many orders as there are 
 guests to be served by one waiter, who passes the 
 dish around to the guests, helping them to their por- 
 tion. The time required to serve a banquet in this 
 style is necessarily slow and it requires thoroughly 
 trained waiters to avoid any mishaps. Waiters in 
 this country who understand this service are not 
 plentiful, which may account for the French service 
 being less in demand. 
 
46 THE PRACTICAL HOI EL STEWARD. 
 
 The Russian service is the most satisfactory; it is Many a cook in a country hotel can not be beaten 
 
 simpler and much quicker. All meats, pastry and for plain and palatable cooking, but he is not well 
 
 dessert are prepared in single portions nicely gar- posted on fancy dishes. Where such is the case 
 
 nished and ready for the guest to eat. It is different only such dishes which he is familiar with should 
 
 from the French style, as in this case the cooks and be placed on the menu, and no others. 
 
 waiters do all the work for the guests; they are Locality and season often have a great deal to do 
 
 •served with just about the size order desired and with the cost of a banquet, one may be served with 
 
 in a much more appetizing way than if they were profit in one section at two dollars while money 
 
 obliged to help themselves. would be lost at three dollars in another section for 
 
 Where there is a well conducted kitchen and pro- the same banquet, 
 
 perly drilled waiters the various courses are set The price of labor, rent and the products of the 
 
 before the guest almost within' a minute of the time land are all factors to be considered, 
 
 that they are taken from the range or pantry. To Last, when fine china, cut glass, silvers, etc., are 
 
 serve the hot dishes steaming hot, and cold dishes to be used, the risk of breakage in tlie use of them 
 
 with a fresh and cool appearance is a very import- must also be considered. 
 
 ant feature. The steward should always know within a few 
 
 The steward's generalship comes to good use in dollars how much it will cost the house to serve a 
 
 the serving of parties; on him really depends the banquet after the menu is decided upon, 
 
 success of the affair. If he is a man who becomes When a banquet is to be served the headwaiter 
 
 rattled he is in danger of confusing everybody else, should be notified in time, that he may have the 
 
 It devolves on him to see that every course, from room put in order and the tables arranged to suit 
 
 oysters to coffee, are served in regular order, and the occasion, and that the waiters best suited for 
 
 to keep harmony among the help during the service, the work are selected and given an extra drilling. 
 
 He should see before the time comes that every- allowing one waiter to five, six or eight guests, ac- 
 
 thing needed is on hand and ready. cording to the quality of service required. They 
 
 The steward can avoid a good deal of confusion should be properly dressed "black full dress suit, 
 
 by announcing what course to be served (to the ones white tie and no jewelry displayed. Where only 
 
 who are to dish up) just at the right moment; it girls are available they should wear a plain white 
 
 sometimes corrects an error in time. dress, neatly done with white linen collars and cuffs 
 
 In preparing and estimating on the price of a ban- — no lace or frills of any kind should be allowed, 
 
 quet the following should be taken into considera A table set with linens of fine texture, perfectly 
 
 tion. laundried, cut glass, silver and fine decorated china 
 
 The number of covers. needs but few ferns, smilax and flowers to look rich 
 
 The class of people. and beautiful. The floral decorations are usually 
 
 The skill of the cooks at the caterer's command. attended to by a florist, who makes a study of such 
 
 ' ^' work; but in his absence it devolves upon the stew- 
 ard to see that it is done properly. The setting of 
 
 The quality of the table ware to be used on the 
 
 the table depends on what there is to work with, 
 occasion. 
 
 T ., c .L 1 XL ... r r J- r u The best appearance possible should be made with 
 
 In the first place the cost of feeding of a number ^*^ ^ 
 
 ofpeoplereducescorrespondingly as the number of ^^hat there is on hand. The table should not be 
 
 guests increases, therefore, when a banquet for overcrowded with dishes and stands which are of 
 
 twenty-five covers is ordered the material used no service. 
 
 should be less expensive than if one-hundred are to There should be no announcements or advertise- 
 
 be fed at the same price. And when a banquet is ^^^^^ ^f ^^y ^-^^^ ^^ jj^g ^gnu such as appertaining 
 
 intended for men who are accustomed to work in , i-i. r » i j r <• j * 
 
 to quality of water, brands of food, etc. 
 
 fresh air, such as the Brotherhood of Locomotive , . , ,,,.,,, 
 
 For ideas in setting a banquet table, I will take 
 Engineers, for instance, the repast should consist of 
 
 , . , , , r , for illustration an article on this subject printed in 
 food of a more substantial nature than if the same 
 
 . f , ... ..I 1 ». the Hotel Monthly of September 1894, which at- 
 
 is for a bar or press association, as the latter are ^ ^^ 
 
 usually men leading sedentary lives, have a more tracted much favorable comment at the time, the 
 
 delicate appetite, and their food should be more men who contributed the ideas being all well known 
 
 daintily prepared. in the catering world. 
 
THE PRACTICAL HOTEL STEWARD. 
 
 47 
 
 IDEAS IN SETTING A BANQUET TABLE. 
 
 A Pictorial Expression of the Art of Banquet Catering 
 
 by Several Gentlemen Prominent in tlie Hotel, 
 
 Restaurant and Club W or Id. 
 
 The editor conceived the idea of securing the 
 
 opinions of a number of gentlemen prominent in the 
 
 hotel, restaurant and club world as to how a banquet 
 
 table should be laid — the best disposition of the 
 
 silver, china, glassware, etc., around each plate 
 
 before the guest takes his seat. 
 
 » * 
 Our plan was to give a (suppositious) banquet — the 
 
 regulation banquet. Covers for twelve. Three 
 
 kinds of wine to be served, and one waiter to every 
 
 four guests. The question put was substantially as 
 
 follows: "In laying the table for this banquet what 
 
 in your opinion is the best disposition of the silver, 
 
 china and glassware, the bread, butter, salt, pepper, 
 
 relishes, napkin, etc. , etc ; also the quantity and kind 
 
 of knives, forks, spoons, glasses, etc., that should be 
 
 placed around the plate before the guesc takes his 
 
 seat, and should oysters be on the table?" 
 
 In our interviews with the gentlemen called upon 
 we caught some of them in their "busy" hours, and 
 so, consequently, the sketch of "how they would 
 have it," which is presented on the pictured table 
 accompanying this article, (see plate four) and 
 which illustrates their different ideas, might be 
 revised somewhat. Many of the sketches were 
 made upon the instant and in a crude manner, but 
 nevertheless they each and all of them command 
 respectful consideration. 
 
 "a" in large diagram indicates centerpieces. 
 GEO. FULWELL. 
 
 Geo. Fulwell, steward The Bates. Indianapolij. 
 
 [Mr. Fulwell, in the drawing accompanying his let- 
 ter, has arranged a table for twelve persons — six 
 ladies and six gentlemen- Banquet given by a gen- 
 tleman. Host sits at end of table. A setting from 
 this table is also shown on the large illustration pre- 
 seniing twelve different arrangements.] 
 MENU. 
 Little neck clams 
 
 MONTRACHET, 1878 
 
 Anchovies 
 
 Radishes 
 
 Cucumbers 
 
 Salted almonds 
 Celery 
 
 Consomme. Rachel 
 
 Fillets of Pompano, Venitienne 
 
 Olives 
 
 Potatoes Farcies, Regente 
 
 Braised sweetbreads, Pique, Montglas 
 French peas in cases 
 
 CHATEAU LAFITE, 1869 
 ORANGE ICE 
 
 Roast young grouse, currant jelly 
 Tomato and lettuce salad 
 
 MOET & CHANDON, WHITE SEAL 
 
 Charlotte Russe 
 
 Strawberry ice cream in forms Assorted cake 
 
 Stilton cheese 
 
 Fruit 
 
 Coffee 
 
 The menu and diagram of decorations for the table 
 I send you are for a moderate priced banquet. The 
 prevailing style now is to decorate the table with 
 flowers, smilax. plants, ferns, fruit, etc. The elabo- 
 raiepieccs montees. that the chefs took da3s and weeks 
 to prepare and were so much admired by the guests 
 are now out of fashion and seldom seen on a banquet 
 table. So otlier artists have been lirought into play, 
 who have artistic taste for arranging bouquets and 
 
 pyramids of flowers, displaying fern leaves in beauti- 
 ful designs and building pyramids of various kinds 
 of fruits, and systematically placing the hors d'oeu- 
 vre dishes so that they will do their part in beauti- 
 fying the dinner tabic Attention should be given to 
 the temperature of the dining room, which should be 
 about 65 to 70 degrees. The table should be at least 
 
 KEY TO Mr. FULLWELL'S TABLE. 
 
 1 Br°ad 
 
 2 Napkin 
 
 3 K'sli fork and entree fork 
 
 4 Butter knife, entree knife 
 
 and soup spoon 
 
 5 Oyster fork 
 
 ti Salt and pepper 
 
 7 Butter 
 
 8 Bone dish 
 
 9 Bouquet 
 
 10 Menu card 
 
 11 Burgundy glass 
 
 12 Claret glass 
 
 18 Champagne glass 
 14 Water glass 
 1,'> Hors d'oeuvre 
 IB Uadisbes 
 
 17 Olives 
 
 18 Anchovies 
 
 rj Salted almonds 20 Celery 
 
48 
 
 THE PRACTICAL HOI EL STEWARD. 
 
 ten feet long by four feet wide to give the guests 
 plenty of room. The napery should be snow white 
 and folded true in the laundry; that is, the crease in 
 the table cloth should be exactly in the centre and 
 the napkins ironed straight, so that the waiters can 
 fold them true. Fancy folds are now out of fashion. 
 The glassware should be cut and engraved, a com- 
 plete set including the water glass. 
 
 I will now explain as clearly as possible how I 
 would proceed with the service of your banquet. A 
 headwaiter and three waiters would be necessary. 
 For the headwaiter I would select the largest and 
 finest looking man in the dining room. The three 
 waiters would be picked out all of even size; (if 
 colored men all of the same shade of color.) Their 
 dress would be black cloth, swallow tailed coats, 
 white low cut vests, turn down collars; white string 
 ties, tied in a bow, (except the headwaiter who would 
 wear black); white linen gloves and no jewelry ex- 
 posed, or handkerchief. 
 
 There is as much system in serving a banquet as 
 there is running a rail-road or in any other business 
 
 The most satisfactory way to serve a banquet is 
 the Russian style; that is, to have all the joints, etc., 
 carved in the kitchen and the individual portion ar 
 ranged on the plates for each cover. As you will 
 notice, I prefaced the dinner with little neck clams; 
 this I would serve on soup plates filled with shaved 
 ice, with dinner plate underneath, White Burgundy 
 would be served with this course. Care should be 
 taken to have the wine at the right temperature. It 
 is not considered good form to fill the glasses more 
 than three parts full. The hors d'oeuvres are placed 
 on the table and passed to each guest between the ^u^' O"" anything distinct from the regular meals, 
 first four courses. Now comes the soup, which would such as when an announcement of the occasion is 
 
 the cheese and nibbling the crackers, the waiters 
 would prepare the finger bowls, filling them half full 
 of luke warm water, slightly perfumed with a slice 
 of lemon in each bowl. Stand bowl in small plate 
 with napkin underneath. It is now time to remove 
 the cheese plates and give to each guest a dessert 
 plate and finger bowl, before handing around the 
 fruit. The dessert course over with, the black coffee 
 will be served in small cups. That ends the dinner. 
 On account of ladies being present no cognac or 
 cigars will be passed. 
 
 THE MENU. 
 
 The word menu in French means something small 
 (as of small in size or dimensions). 
 
 Menu d' un repas means a bill of fare. The words 
 "d'un repas" are unnecessary, from the fact that the 
 repast is announced on the card, which sufficiently 
 explains it. 
 
 Technically the word "menu" means any kind of 
 a bill of fare and can be used vhere the French ex- 
 pression is preferred to the English as Breakfast 
 menu. Luncheon menu. Supper menu, etc. But the 
 word as adopted in the English is popularly under- 
 stood to mean a limited, choicely selected meal, as 
 for a table d'hote dinner, a banquet, etc. 
 
 The word "menu" is most appropriate for a ban- 
 
 be served in the regular soup plate with dinner plate 
 underneath. 
 
 Never remove any of the plates while some of the 
 guests are still eating. 
 
 This course is removed by the fish, which is ac- 
 companied by dressed cucumbers in a separate dish 
 and placed in front of the hors d'oeuvre plate, which 
 remains on the table during the first four courses. 
 After this course, sweetbreads would be served, com 
 plimented with Chateau Lafite 
 
 Next course would be the ice, served in an orange 
 with the inside scooped out, placed on a cold plate 
 with fancy fringed doily. While the guests are en- 
 joying the ice the Burgundy and claret glasses would 
 be removed whether empty or full. Now comes the 
 game, "the piece de resistence," which is accom- 
 panied by currant jelly and salad. The currant 
 jelly is passed to each guest by the waiter in a glass 
 dish. The salad plate occupies the position on the 
 table held by the hors d'oeuvre plate, which was 
 taken away with the Burgundy and claret glasses. 
 A relay of silver would be placed on the table for 
 this course. The champagne, which is served with 
 this cover, must be as cold as possible without freez- 
 ing. Don't put ice in the wine, it ruins its flavor. 
 When this course is finished all side dishes, plates 
 silverware, cruets, in fact everything but the fruit, 
 flowers, water and champagne would be removed 
 from the table, and table brushed off with a crumb 
 brush, before placing dessert spoons and fruit knives 
 at each cover. The Charlotte Russe like the ice 
 cream would be served on cold plates with fancy lace 
 paper underneath. Baskets of assorted cakes would 
 be handed with the ice cream. This course finished, 
 the cheese with toasted hard crackers would be pas- 
 sed to each guest. While the guests were tasting 
 
 made on the card as "Sixth Annual Banquet of the 
 Hamilton Club," "The Sixteenth Annual Dinner of 
 the H. M. M. B. A.," "Farewell Luncheon in nonor 
 of James Blank by his Friends," etc. 
 
 On regular bills of the day it should be "Table 
 D'Hote Dinner at the Auditorium" or "Dinner at 
 Kinsley's" or "Breakfast The Southern Hotel." An 
 announcement something in the nature of the above 
 should' always be made to distinguish the repast 
 from those given at the other intervals of the day, 
 which the term "menu" fails to do. 
 
 The arrangement of the menu is like a table d'hote 
 dinner excepting that the entrees are usually placed 
 above the roast (French fashion,) and some approp- 
 riate vegetable accompanying the meat dishes about 
 as follows : 
 
 I course — oysters or clams. 
 ,, _ ( soup. 
 
 ] relishes (hors d'oeuvres). 
 
 3 " — I fish with I fancy potato. 
 
 4 " — I entree dainty such as pattie of terrapin 
 
 etc. 
 
 5 " — I roast or heavy entree such as sweet- 
 
 breads or cutlets, chops, etc. 
 
 6 " — I punch (sorbet). 
 
 7 " — I game or broiled young fowl, etc. 
 
 8 " — I salad, dressed lettuce etc. 
 
 9 " — dessert, 
 lo " — coffee. 
 
\ THE PRACTICAL HOTEL STEWARD. 49 
 
 Or a cheaper one as follows: shell of butter. To serve an extra plate under the 
 
 I course— I hors doeuvres (relish). one containing the food saves the linens from soil- 
 
 ( I soup. . J.J,., r ,. 
 
 — 1 ^ relishes '"^ ^ adds to the appearance of the service. 
 
 — I fish with fancy potato. The men serving the wine (about one to every 
 
 — I entree. twenty guests) should not be the regular table wait- 
 
 — I punch (sorbet). ^^^ When removing the wines they should pour 
 — I game roast. 
 
 , .„,„ J the residue of the glasses in pitchers which can be 
 
 dessert. saved and for which there is a possible use. If the 
 
 — coffee. help is permitted to empty the glasses as they go to 
 
 The following specimen menus are arranged in the pantry there may be disagreeable results, which 
 
 accordance with the foregoing, the first represent- it may take several days to overcome. 
 
 ing a high class banquet such as would be given at The following specimens of banquet and luncheon 
 
 a hotel men's convention; the second is cheaper, menus include a number of annual banquets given 
 
 consisting of one less course, the material Jis' less by the Hotel Men's Mutual Benefit Association. I 
 
 expensive and the wines are of a cheaper grade. do not submit these latter as models (though the 
 
 Menu No 1 majority of them are), but as an interesting feature 
 
 „, . , to many old hotel men who had the pleasure to 
 Bluepoints 
 
 sTEiNBERGER CABINET partake of them. They are served at $5 per cover 
 
 Clear green turtle including wines. 
 
 ROYAL RESERVE _, . ... ^, . 
 
 „ ,, ,^. „. The other menus will appear on thsir merits as 
 Small patties, Financiere 
 
 Stuffed olives Salted nuts models of well arranged specimens. 
 
 Planked shad [^In an article on wines which will appear later, 
 
 Cucumbers Saratoga chips , , . , j , • ,. .. 
 
 RARSAr 8 8 the subject of serving and placing them on the menu 
 
 Diamond back terrapin, Maryland will be discussed.] 
 
 Lamb chops, Princesse T^zW/ banquet of the Hotel Men's Mutual Benefit Asso- 
 
 Green peas ciation of the United States and Canada at the Tremont 
 
 CHATEAU LAFITE 1874 House, Chicago, January 20. 1880: 
 
 BENEDICTINE PUNCH gluC pointS On Shell 
 
 Broiled Philadelphia squab sauterne, compliments of John A. Rice 
 
 Asparagus Hollandaise Green turtle soup Chicken a la Royal 
 
 Dressed lettuce Celery salad Small patties a la Financiere 
 
 L. ROEDERER BRUT Broiled whitefish with small potatoes 
 
 Neapolitan ice cream Assorted cake claret, compliments of Alvin Hubbert 
 
 Strawberries pile^ ^j ^eef, larded, with mushrooms 
 
 Roquefort cheese Crackers Asparagus Potatoes a la Suisse 
 
 ^""^ ^ COGNAC Calf's sweetbreads, pique with French peas 
 
 Mpnu No 2 Cutlets of partridge, truffle sauce 
 
 CHAMPAGNE, compHments of Scott & Rice 
 
 Caviar on toast Roman punch 
 
 Consomme Princesse Saddle of Venison, Marinee larded a la Brioche 
 
 VINO DE PASTO Baked mashed potatoes Green peas 
 
 Stuffed olives Salted nuts Tomatoes champagne, compliments Chicago members 
 
 Broiled Spanish mackerel, steward sauce Roast quail on toast, jelly 
 
 Potatoes Duchess Saratoga potatoes 
 
 HAUT SAUTERNE Boned turkey Chicken salad Pate of liver 
 
 Sweetbread patties, Financiere Assorted cake Neapolitan ice cream 
 
 Green peas pontet CANET Charlotte Russe 
 
 KIRSCHWASSER PUNCH Roquefort cheese Edam cheese 
 
 Broiled spring chicken on toast Fruit Coffee Cigars 
 
 Lettuce 
 
 POMMERY AND GRENO SEC ^- ^' ^' ^' ^' ^^'^1^'^^ ^^ ^^^ Metropolitan Hotel, 
 
 Ice cream in forms ^^ ^'"''^' J^»"ary 19, 1881: 
 
 Cake Fruit Huitres chablis 
 
 Brie cheese Crackers Tortue Verte a I'Anglaise 
 
 Coffee LIQUEURS POTAGES Amontillado 
 
 In serving oysters or clams I would place them on ^^^"^^ ^^ "'^'"i aux croutons souffles 
 
 Varies Varies 
 
 shaved ice in a small deep plate. Never put ice jjoRS DOEUVRES 
 
 over them, it spoils the flavor. All relishes such as Petits Bouchees a la puree Faisan 
 
 olives, salted nuts, sliced tomatoes, celery, etc., aux truffe Perigord 
 
 Bass rayee au gratin a la Chambord 
 
 should be nicely arranged on the table just before poiSSON ruedesheimer 
 
 the guests are seated; also rolls, bread and one Pommes de terre a la Duchesse 
 
so 
 
 THE PRACTICAL HOTEL STEWARD. 
 
 RELEVE Filet de boeuf pique a la Godard Dressed lettuce Water cresses 
 
 CHATEAU BOUILLAC DESSERT ROMANEE 
 
 Poitrine de Dindonneau Farcie a I'lmperatrice Assorted cake Macaroons 
 
 ENTREES CHAMPAGNE Champagne jelly Fruit ices Frozen pudding 
 
 Croquettes de ris de veau aux champignons 
 
 Galantine de poularde en Bellevue 
 
 Pate de Strasbourg a la moderne 
 
 FROID Voliere de Cailles a la forrestierre 
 
 Salade de volaille a la Russe 
 
 Mayonnaise de crevettes en aspic a la Ristoria 
 
 SORBET A LA CARDINAL 
 
 ROTI Selle de mouton a la gelee de groseille 
 
 CHAMBERTIN 
 
 Perdreau barde sur canape au cresson 
 GIBIER 
 
 Coeur de laitue Salade de celeri 
 
 Petits pois a la Francaise 
 ENTREMETS 
 
 Asperges en branches Epinards au jus 
 
 Haricots verts saute au beurre 
 
 Charlotte Russe a la vanille decoree 
 
 Gelee au champagne, petits fours 
 
 LIQUEURS DIVERS 
 
 SUCRES 
 
 Glace Napolitaine en pyramide 
 
 Pieces montees F'ruites et dessert 
 
 Fromage Cafe Cigars 
 
 H. M. M. B. A. banquet at the Burnet House, Cincin' 
 tiati, January ij , 1882: 
 
 Oysters on half shell 
 Green turtle soup 
 
 SHERRY 
 
 Boiled Kennebec salmon 
 Mashed potatoes. Burnet House fashion 
 
 SAUTERNE 
 
 Baked]sweetbreads with French peas 
 
 CLARET 
 
 Tenderloin of beef with mushrooms 
 
 CHAMPAGNE 
 
 Roast quail 
 
 Baked mashed sweet potatoes 
 
 Cold boiled lobster Shrimp salad 
 
 Turkey salad 
 
 Ice cream Assorted cake Fruits 
 
 Cheese Crackers Coffee 
 
 Cigars 
 
 H. M. M. B. A. banquet at the Brunswick, Boston, 
 May 8. i88j: 
 
 Little neck clams 
 
 HAUT SAUTERNE 
 
 SOUP 
 Cream of Asparagus 
 
 AMONTILLADO 
 
 FISH 
 
 Baked Penobscot salmon, Genoese sauce 
 
 Cucumbers Bermuda potatoes Sliced tomatoes 
 
 REMOVES HOCKHEIMER 
 
 Boiled Philadelphia capon, Estragon sauce 
 
 Roast spring lamb, mint sauce 
 
 Asparagus tips Rice String beans 
 
 ENTREES CHAMPAGNE 
 
 Tenderloin of beef, truffle sauce 
 
 Sweetbread patties, Parisian style 
 
 Chicken croquettes New peas 
 
 MAYONNAISE pontet canet 
 Lobster Chicken Shrimp 
 
 ROMAN PUNCH 
 
 GAME 
 Broiled snipe on toast, Colbert sauce 
 
 Apples Oranges Bananas 
 
 Malaga grapes Strawberries 
 
 Coffee 
 
 H. M. M. B. A. banquet at the Lindell Hotel, St 
 Louis, May ij, 1884: 
 
 Little neck clams 
 
 HAUTE SAUTERNE 
 
 Consomme Colbert 
 Timbale of fowl 
 
 Cucumber salad Amontillado 
 
 Columbia River salmon HoUandaise 
 
 Potato croquettes 
 
 Sweetbreads larded 
 
 Green peas Asparagus 
 
 PONTET CANET 
 
 Broiled spring chickeni 
 String beans Caulflower 
 
 PUNCH imperial 
 
 Roast snipe 
 Dressed lettuce Water cress 
 
 VEUVE CLIQUOT 
 
 Charlotte Russe Champagne jelly 
 
 Assorted cake Confectionery 
 
 Tutti frutti ice cream 
 
 Fruits Strawberries Bon bons 
 
 Fromage de Brie 
 
 Cognac Coffee Chartreuse 
 
 H. M. M. B. A. banquet at the Grand Pacific Hotel, 
 Chicago, May X2, 188^: 
 
 Little neck clams 
 Chicken bouillon 
 
 CHATEAU YQUEM 
 
 Cutlet of whitefish — larded — mushrooms 
 New potatoes String beans 
 
 mumm's extra dry 
 Breast of spring chicken 
 Asparagus 
 Sweetbreads pique — green peas 
 
 Rice croquettes — Claret sauce 
 champagne sorbet 
 Broiled snipe — dressed lettuce 
 
 chateau la rose 
 
 Fancy cakes Omelet soufflee 
 
 Tutti frutti Confectionery 
 
 Strawberries 
 
 Fruit Coffee 
 
 Roquefort 
 
 H. M. M. B. A. banquet at the Metropolitan Hotel, 
 New York, May 11, 1886: 
 
 Little neck clams 
 
 haute SAUTERNE 
 
 Green turtle clear Cream of asparagus 
 
 AMONTILLADO 
 
 Small patties a la Renaissance 
 Radishes Olives 
 
 STEINBERGER 
 
 Baked striped bass a la Chambord 
 Cucumbers Potatoes Parisienne 
 
 CHATEAU LA ROSE 
 
 Filet of beef pique, Prince Carl 
 
 Potatoes a ia Dauphine 
 
 Capon stuffed a la Ambassadrice 
 
 String beans 
 
Little neck clams 
 
 HAUT SAUTERNE 
 
 THE PRACTICAL HOTEL STEWARD. 51 
 
 Sweetbreads in cases, Lavalliere Charlotte Russe 
 
 Green peas Fruit 
 
 Squabs braise a la Rothschild liquors , . . 
 
 ^ . . •.. „i J „„„c Roquefort and American cheese 
 
 Spinach with poached eggs ' 
 
 CHAMPAGNE 
 
 KIRSH PUNCH ^ 1/ 1/ ^ ^ banquet at the Palmer House, Chicago, 
 
 Saddle of spring lamb mint sauce ^.j^y j ^ jSSg: 
 
 Asparagus Hoilandaise Little neck clams 
 
 CHAMBKRTIN AMONTILLADO 
 
 English snipe on toast water cress Consomme Royal 
 
 Lettuce Small patties of chicken 
 
 Charlotte Russe a la Chantilly Pompano 
 
 LIQUORS Sliced cucumbers Curled potatoes chablis 
 
 Assorted cake Mottoes Tenderloin of beef with truffles 
 
 Ice cream in forms Jelly Macedoine pontet canet 
 
 Dessert Divers Sweetbreads 
 
 Fruit Cheese Coffee Green peas 
 
 Cigars Siberian punch 
 
 cigarettes 
 
 H. M. M. B. A. banquet at VVillard's Hotel, Wash- Broiled plover on toast 
 
 ittpton, D. C, May 10, 1887: Lettuce salad Saratoga chips moet & chandon 
 
 (white seal) 
 Assorted cake Bisque glace 
 
 SOUP Green turtle Printaniere Royale Crackers ^ '"" Roquefort cheese 
 
 AMONTILLADO ^^^^^ g^^^^^ 
 
 FISH Potomac striped bass.JHollandaise sauce cigars 
 
 Sliced tomatoes Potatoes Julienne 
 
 Cucumbers ^- ■'^^- ''^- ^- '*^- f''""]"'^^ ''^ ^^"^ Hollenden, Cleveland, 
 
 JOHANNISBERGER Ohio, May 12, l8gi : 
 
 REMOVES Philadelphia capon, Estragon sauce sauterns Blue points 
 
 Bermuda potatoes Asparagus Olives Celery 
 
 Tendeiloin of beef, mushroom sauce Amontillado Consomme Macedoine 
 
 German potatoes String beans Broiled whitefish 
 
 chateau margaux Dressed cucumbers 
 
 ENTREES Potted squab. Jardiniere pontet canet 
 
 Sweetbreads pique, St. Cloud Broiled spring chicken 
 
 Soft shell crabs, Maryland Curled potatoes French peas 
 
 Lobster salad Shrimp salad cigarettes H. M. M. B. A. punch 
 
 champagne JULES MUMM & CO.'S "GRAND SEC." 
 
 maraschino punch Roast plover 
 
 GAME Snipe on toast Colbert sauce Lettuce Fromage de brie 
 
 Dressed lettuce Water cresses moet & chandon, "white seal" 
 
 romanee Neapolitan ice cream 
 
 DESSERT Frozen pudding Champagne jelly Macaroons 
 
 Macaroons Tutti frutti Assorted cake Coffee 
 
 Neapolitan ice cream liqueurs and cigars 
 
 Oranges Malaga grapes Bananas ^ j^ j^j ^ ^ banqueT^he Russell House, Detroit, 
 
 Strawberries with cream ^^^ ^^ ^g^^. 
 
 Roquefort cheese Water crackers ' Little neck clams 
 
 Coffee Caviar sandwiches 
 
 cognac et liqueurs Cream of asparagus 
 
 CIGARS AMONTILLADO 
 
 ,, ., .^ „ , ', , , ,, „. Olives Radishes Salted almonds 
 
 H. M. M. B. AJanquet at Monongahela House, Pitts. g^^„ ^^^^.^^^ ^^ chicken 
 
 burgh. May 8, 1888: ^.^^^ ^^ ^3,^^^ ^^^^^ p^^^ 
 
 Little neck clams haut sauterne 
 
 SAUTERNE Dressed cucumbers 
 
 Mock turtle Tenderloin of beef, with truffles 
 
 Kennebec salmon a la Hoilandaise pontet canet 
 
 RHINE WINE Potatoes Hoilandaise Stuffed tomatoes Potato croquettes 
 
 Cucumber Olives ^''^^'^ mushrooms on toast 
 
 Salpicon en Caisse Benedictine punch 
 
 „.,, » r u f /-I cigarettes 
 
 claret ^""^ Champignons ^^^^ ^ chandon Roast quail g. h. mumm's 
 
 Green peas Baked mashed potatoes white seal Sliced potato chips extra dry 
 
 Asparagus 
 
 SORBET A LA MONONGAHELA 
 
 Lettuce salad 
 Chartreuse of strawberries 
 
 Roast Jack snipe currant jelly Icecream . ^_^^ Assorted cake 
 
 CHAMPAGNE Lettuce Roquefort '^"' Crackers 
 
 Lobster Mayonnaise cigars cognac 
 
 T utti frutti ice cream Coffee 
 
52 
 
 THE PRACTICAL HOlEL STEWARD. 
 
 H. M. M. B. A. banquet at the Burnet House, Cincin- 
 nati, May 12, J8gj: 
 
 Little neck clams 
 
 Caviar sandwiches 
 
 Clear green turtle soup 
 
 AMONTILLADO 
 
 Broiled Pompano, steward sauce 
 
 Dressed cucumbers Potato croquettes 
 
 Potpouri of chicken with truffles 
 
 HAUTE SAUTERNE 
 
 Larded sweetbreads braise 
 French peas 
 
 CHATEAU LA ROSE 
 ROMAN PUNCH 
 CIGARETTES 
 
 Roast Philadelphia squab on toast 
 Asparagus, Hollandaise sauce 
 
 G. H. MUMM'S EXTRA DRY 
 
 Tomatoes, mayonnaise dressing 
 
 Tutti frutti Strawberries 
 
 Assorted cake 
 
 Roquefort Brie Crackers 
 
 CIGARS Coffee COGNAC 1885 
 
 H. M. M. B. A. banquet at the Brown Palace, Denver, 
 
 May 8, 18^4: 
 
 Little neck clams 
 
 HAUTE SAUTERNES 
 
 Consomme Trianon 
 
 Hors d'oeuvres 
 
 Broiled mountain trout, maitre d'hotel 
 
 Potatoes Laurette, cucumbers 
 
 Sweetbreads en casseroles 
 
 CHATEAU PONTET CANET 
 
 Lamb chops, Maison Dore 
 Stuffed green peppers 
 
 PUNCH THERMIDOR 
 
 Roast jack snipe 
 Lettuce salad 
 
 POMMERY SEC 
 
 Nesselrode ice cream 
 
 Assorted cakes 
 
 Strawberries 
 
 Cheese Coffee 
 
 LIQUEURS CIGARS 
 
 H. M. M. B. A. banquet at Delmonico s , New York, 
 May 75, i8g^: 
 
 Clams 
 
 Consomme Plumerey Bisque of lobster 
 
 Brissotins aux Supreme 
 
 Striped bass, Joinville 
 
 Cucumbers 
 
 Saddle of lamb, Victoria 
 
 Tomatoes stuffed with egg plant 
 
 Breast of chicken, Lucuilus 
 
 Peas Parisienne 
 
 Asparagus, cream sauce 
 
 SHERBET TREMIERE 
 
 Squabs, water cress 
 
 Lettuce salad 
 
 Terrine of foie gras jelly 
 
 Crust, pineapple 
 
 Fancy ice cream Fruit Cakes 
 
 Pyramids Coffee 
 
 H. M. M. B. A. batiquet at Hotel del Coronado, San 
 
 Diego, Cal., April 20, 'g6: 
 
 Vermouth cocktails 
 
 California oysters 
 
 Clear green turtle, aux Champagne 
 
 SUNNY SLOPE SHERRY 
 
 Timbales of chicken, a la Talleyrand 
 Salted almonds Celery Olives 
 
 Barracouda, a la Hoteliere 
 Potato croquettes Cucumbers 
 
 CRESTA BLANCA, HAUTE SAUTERNES 
 
 Larded tenderloin of beef, aux truffes 
 
 Stuffed tomatoes a la Creole 
 
 Sweetbreads in cases a la Conti 
 
 , New peas 
 
 CRESTA BLANCA, MARGAUX 
 
 Asparagus a la Hollandaise 
 Roasted squab, barde, with cresses 
 
 G. H. MUMM's EXTRA DRY 
 
 Mayonnaise of fresh shrimps 
 
 Fancy forms ice cream Assorted cake 
 
 Fruit 
 
 Camembert cheese 
 
 Coffee COGNAC 
 
 H. M. M. B. A. banquet at the Vendome, Boston, June 
 8, '97: 
 
 Little neck clams 
 
 Clear green turtle 
 
 Cream of fresh mushrooms 
 
 Boiled fresh Penobscot salmon a la Victoria 
 
 Broiled bluefish, sauce Bercy 
 
 Sliced cucumbers New green peas 
 
 Potatoes Sultane 
 
 Spring lamb, Morlaisienne 
 
 Supreme of chicken a la Toulouse 
 
 Fresh asparagus Potato croquettes 
 
 Braised sweetbreads, Berthier 
 
 Soft shell crabs, Remoulade 
 
 FROZEN TOM AND JERRY 
 
 Golden plover sur canape 
 
 Fresh vegetable salad 
 
 Sweets 
 
 Cheese Coffee 
 
 The Lexington, Chicago: 
 
 Huitres 
 
 Salted almonds 
 
 Consomme Printaniere, Colbert 
 
 AMONTILLADO 
 
 Celeri Olivps Farcie 
 
 Poisson de Pompano, Remoulade 
 
 LIEBFRAUMILCH 
 
 Concombres Pommes Hollandaise 
 
 Filet de Boeuf, Pique, Perigord 
 
 Tomato a la Diable 
 
 PONTET CANET 1874 
 PUNCH A L'AMBASSADEUR 
 
 Timbale de Dinde, Ecossaise 
 Asperges Allemande 
 
 chambertin 1878 
 Poitrine de Perdreux, aux Truffes 
 
 moet & chandon imperial brut 
 Petits pois Gelee 
 
 salade 
 Biscuit glace a la Tosca 
 Gateaux Assortis 
 
 Fromage liqueurs 
 
 Cafe 
 The Westminster, New York City: 
 
 Oysters on half shell 
 
 AMONTILLADO 
 
 Consomme Chatelaine 
 
 HAUT SAUTERNES 
 
 Baked lobster au gratin, a la creme 
 Broiled mushrooms on toast, maitre d'hotel 
 
 CHATEAU BELGRAVE 
 
 Filet of beef larded with truffles 
 
 New potatoes French string beans 
 
 Asparagus 
 
THE PRACTICAL HOTEL STEWARD. 
 
 53 
 
 Punch Cardinal 
 English snipe on toast 
 
 PERKIER JOUET 
 
 Lettuce salad 
 Ice cream Cakes 
 
 LIQUEURS 
 
 Cafe 
 
 A Fellowship Club Dinner at Kinsley' s Chicago: 
 
 Blue points 
 
 Cress Celery 
 
 Cream of Terrapin 
 
 Hors d'oeuvre varies 
 
 Whitefish, au gratin 
 
 HAUT SAUTERNES 1874 
 
 Mangoes Parisienne potatoes 
 
 Filet of turkey with marrons 
 
 CHATEAU LINAS 
 
 Sweet potato Chateau 
 
 CARDINAL PUNCH 
 
 Breast of prairie chicken 
 Fried hominy Olives farcies 
 
 G. H. MUMM'S EXTRA DRY 1884 
 
 Asparagus Vinaigrette 
 Glaces Cake 
 
 COGNAC 
 
 Cheese Coffee Crackers 
 
 A dinner to Patti at the Auditorium, Chicago: 
 
 Huitres GRAVES 
 
 Consomme a la Caprivi 
 Sheepshead a la Provencale 
 
 Pommes Parisienne 
 
 Filet Roti aux Champignons 
 
 Spaghetti a I'ltalienne 
 
 Pommes Dauphine 
 
 PONTET CANET 
 PUNCH ADELINA 
 
 Chapon farci aux marrons 
 Salade de Laitue 
 
 RUINART BRUT 
 
 Charlotte aux Pommes 
 
 Glaces diplomate 
 
 Fruits Gateaux Cafe 
 
 Loyal Legion dinner at the Kirkivood, Des Moines: 
 
 Consomme in cups 
 
 Celery Radishes 
 
 Oyster patties, sauce Poulette 
 
 Fillet of beef with mushrooms 
 
 Julienne potatoes 
 
 Roast quail au Cresson 
 
 Potato salad French peas 
 
 Neapolitan ice cream 
 
 Macaroons Kisses 
 
 Select fruit 
 
 Coffee 
 
 Commercial Travelers banquet at the Palace, Cin- 
 cinnati: 
 
 Oysters on shell 
 
 Cream of fowl 
 
 Pompano, wine sauce 
 
 Celery Hollandaise potatoes 
 
 Patties of sweet breads 
 
 French peas 
 
 Fillet of beef, mushrooms 
 
 Sweet potatoes Asparagus tops 
 
 ROMAN PUNCH 
 
 Roast Golden Plover 
 
 Dressed lettuce Currant jelly 
 
 Ice cream Cake 
 
 Fruit 
 
 Water crackers Cheese 
 
 Coffee 
 
 Cigars 
 
 Trenton House, Trenton, N. J. : 
 
 Little neck clams barsac 
 
 Consomme Royale 
 
 Planked shad viN DE pasto 
 
 Cucumbers Potato balls 
 
 Broiled spring chicken mumm's 
 
 Bermuda potatoes New peas extra dry 
 
 Fresh asparagus 
 
 Roast English snipe 
 
 Tomato salad Crackers and cheese 
 
 Strawberries 
 
 Vanilla and strawberry ice cream 
 
 cordials 
 Cakes 
 
 Coffee cigars 
 
 Kinsley s Chicago: 
 
 Blue points 
 Celery 
 Clear green turtle 
 Planked whitefish 
 
 Parisienne potatoes 
 
 Chicken croquettes 
 
 French peas 
 
 Fillet of beef, a la Cheron 
 
 Baked tomatoes Browned potatoes 
 
 FELLOWSHIP PUNCH 
 
 Breast of prairie chicken au Madere 
 
 Lettuce and chicoree 
 
 Ice cream Cake 
 
 Crackers Cheese Coffee 
 
 Cigars Cognac 
 
 The New York Hotel Association at Delmonico's: 
 Oysters 
 
 SOUPS 
 
 Consomme, Hungarian Clear green turtle 
 
 HORS D'OEUVRE 
 
 Boudins de Becasse, a la Diane 
 
 FISH 
 
 Striped bass, Massena Fried smelts, Remoulade 
 
 REMOVES 
 
 Fillet of beef, stuffed, with sweet peppers 
 Rissotto, Piedmontese style 
 
 ENTREES 
 
 Breast of chicken, a la Lorenzo 
 
 French peas, with lettuce 
 
 Sweetbreads a la Montebello 
 Celery, Villeroy 
 SHERBET, FAVORITE 
 Roast red head duck 
 
 FROID 
 
 Aspics de foie-gras Lettuce salad 
 
 SWEETS 
 
 Pears, a la Richelieu 
 
 Pyramids 
 
 Fancy creams Fruit Fancy cakes Dessert 
 
 Coffee 
 
 WINES 
 
 HAUTE SAUTERNE HOCHHEIMER 
 
 SHERRY 
 
 CHAT. DE FEZ BEAUNE 
 
 MOET & CHANDON, WHITE SEAL 
 
 mumm's EXTRA DRY POMMERY SEC 
 
 PERRIER-JOUET, RESERVE DRY 
 
 PIPER HEIDSIECK, BRUT EXTRA 
 
 MONOPOLE CLUB DRY (BRUT) VEUVE CLICQUOT 
 
 RUINART VIN BRUT 
 
 LIQUEURS MINERAL WATER 
 
54 THE PRACTICAL HOTEL STEWARD. 
 
 CARVING. reply in the negative. I felt that I lacked the knowl- 
 
 There are a number of culinary works in which the edge of an important branch of the steward's duty, 
 subject of carving is scientifically treated for the and made up my mind that I would learn at the first 
 purpose of self instruction, giving illustrations and opportunity. Not long after I took a position as a 
 comprehensive explanations. While these articles storekeeper in one of the first class hotels, and one 
 are all very good and give a man a theory to work of the conditions on going to work was that I be 
 by, I do not believe one can learn how to carve in taught to carve. It took me but a short time to be- 
 any other way than by actual practice. For in carv- come fairly proficient with the knife and fork, and 
 ing, as well as in a regular profession where skill now I would not be without this knowledge for 
 and dexterity of the hands is required, theory is of anything. 
 
 some value, of course, but practice is the only way A good carver can easily more than doubly save 
 
 to learn and to become proficient. his wages for the house he works in. Not only this, 
 
 The question whether a steward should know how but on the manner in which he serves depends, to a 
 
 to carve can be answered only by saying, yes. He great extent, the reputation of the hotel's table. For 
 
 should not only know how to carve but should be an no matter how well a cook may prepare the food, if 
 
 expert, and, as I have said in a previous article, be it is slovenly served the best effects are lost to the 
 
 proud of the accomplishment. partaker. A dish is always complimented when 
 
 Jessup Whitehead, in The Steward's Hand Book, nicely served. A roast when mutilated in carving 
 
 says, "All stewards are agreed that it is their duty has not only a tendency to disgust a sensitive appe- 
 
 to carve," and surely we must all admit that it is an tite, but it proves expensive and wasteful, 
 accomplishment of a gentleman. A good carver tries to give the best possible ap- 
 
 The art belongs to the host or landlord, to the pearance to the dishes he serves. In this way he 
 
 giver of entertainments, and it belongs to the man pleases both the guest and the house because his 
 
 of fashion as well. It is only a modern custom which work will result economically. 
 
 has arisen with the system of feeding large numbers One of the most important points in carving is in 
 
 of people at one meal, which has made it necessary knowing how to keep the knife in good condition, 
 
 to adopt the more expedient and economical method No body can carve with a dull knife. Before the 
 
 of carving the roast in the serving room and serve hour for work arrives, the knives used for this work 
 
 to the guest in proper portion, instead of placing should be inspected, and sharpened if necessary, 
 
 the whole roast on the table and the host doing the The roast beef knife, for which I prefer the English 
 
 carving. slicer, (it has a thin blade about sixteen or eighteen 
 
 It not very seldom happens now that a guest, wish- inches long; I consider sixteen inches long enough.) 
 
 ing to entertain friends at dinner, requests the When thin and flexible, as it should be, and of 
 
 steward to send in a whole turkey, duck, chicken proper temper, it seldom requires a grindstone, a 
 
 or even a two or three ribbed roast of beef, as he good oil stone being sufficient. But when the edge 
 
 wishes to do the carving himself. becomes too thick and grinding is necessary, then 
 
 It is evident then, that the steward in carving is see that the grindstone is evenly balanced and that 
 filling a place of honor. He in that capacity fills the it has an even face. Hold the blade flat against 
 office which was formerly held by the landlord at the stone, drawing it very slowly across the face 
 the table. from one end to the other. Then turn over and re- 
 Murrey, in the preface to his book on Carving, peat the same on the other side; continue this until 
 says, "From my earliest recollections I was taught evenly sharpened. This work can not be hurried, 
 that a thorough knowledge of carving was an im- in an effort to do so the knife will be spoilt. After 
 portant part of my education." Applying it not the knife is sufficiently sharpened, take an oil stone 
 only as I take it, to stewards, but to men of all posi- and smooth the edges. This makes it stand much 
 tions in life. better than if the steel is used at once. When used 
 
 When I first came to the city looking for a position for nothing but for roast beef, it will remain in good 
 as steward, I went to the office of the most prominent condition for a long time, with an occassional use of 
 hotel journal and placed an advertisement for such the steel. For poultry and game the Sabatier. or 
 a position. The first question that was asked of me the French style carver is most serviceable, and will 
 by the managing editor, I believe, was, "Can you withstand the bones better than the slicer. There 
 carve? if so, I know of a man who wants an inside should also be a trimming knife to use for the pur- 
 steward who can carve." As I could not I had to pose of cutting off the crispy parts of the beef, and 
 
THE PRACTICAL HOTEL STEWARD. 55 
 
 which can also be used in dissecting lamb, suckling But where the whole leg is roasted, begin by cutting 
 
 pig, turkey, etc. The other tools are a steel and a slices from the thick or hip end across grain, using 
 
 good fork. Thus equipped the steward is ready for the fork with your left hand as a stay, giving each 
 
 work, for which he wears a white bib apron reach- portion a slice from the haunch and a small piece 
 
 ing to his shoe tops, and has at hand several clean from the fore side of the leg. In this way the more 
 
 side towels desirable as well as that which is less so will be 
 
 ROAST BEEF — Begin first by preparing the roast evenly served and used. Another way is to take 
 
 beef, wliich we will say is as usual in this case, a the bone out by first standing on end holding with a 
 
 seven-rib cut. Set it on end, thick or shoulder end clean cloth b}' the bone and cutting the thick part 
 
 down, in the carving dish on a well heated stand, off, beginning at the thin end and running the knife 
 
 Care should be taken that the roast sets firm and as close to and along the full length of the bone. The 
 
 near level as possible. Then trim off all surplus fat haunch separated, then with the point of the knife 
 
 and crisp, the parts of the back bone which may be cut down on both sides of the bone beginning at the 
 
 left on the roast by the butcher, and then with the thin end. After this draw the bone out with one 
 
 fork draw out the sinew which runs along the entire hand and with the knife separate the adhering meat 
 
 length in the thick part of the meat. This if per- from the bone. This done, you have two pieces of 
 
 mitted to remain, hinders smooth carving and dulls meat to cut from. By the latter method it is hard to 
 
 the knife. After this, cut close to and parallel with keep the meat from the fore part of the shank from 
 
 the first or upper rib and about one inch deep; then falling apart, which is more wasteful than the first 
 
 take the slicer, which should be held in a firm but method, that of carving from the bone, 
 
 free grasp, not too stiff, all the fingers closed LEG OF MUTTON AND LAMB— Are best carved 
 
 around the lower broad side of the handle, the right from the bone. With a clean cloth take a firm 
 
 thumb extending on the upper broad side, holding hold of the shank bone, then begin carving at the 
 
 in a flat position. Take off the first slice and lay it hip end by cutting thin slices diagonally towards 
 
 aside for the guest who calls for the outside cut. the bone. The other way is just like that described 
 
 If business is light and only one sev(^n-rib roast in the foregoing on veal, by first removing the bone, 
 
 has been prepared, divide it between the second which in this instance I find preferable, as the haunch 
 
 and the third rib. Then take the two-rib part, lay it separated can be cut in slices squarel> across the 
 
 on the well done end In this way you will be enabled grain much nicer with assistance of the fork. In 
 
 to carve that which is medium well done from the serving lamb or mutton a little of the fat should al 
 
 thick end. Turn over and carve from the small end ways go with the lean, 
 
 if well done is wanted. The remaining five ribs SADDLE OF MUTTON— The part including both 
 
 should carve rare providing the joint was properly loins beginning at the lower rib and extending full 
 
 roasted. Always cut thin slices unless thick is called up to the hips, is best carved lying with the back 
 
 for. As the slice is cut place it on the dish with the up. Cut with a sharp knife at full length along the 
 
 flat blade of the knife. Use the fork only for steady- centre of the back bone- then cut away one side 
 
 ing the roast by resting it against the ribs. No ex- by beginning at the cut made at the back and separ- 
 
 pert uses his hand in holding roast beef. ate it from the bones to which it still adheres. You 
 
 In regard to the other joints such as lamb, veal, then have saddle in one solid piece from which nice 
 pork and venison, a great deal depends on how they slices can be carved. Take the other part of the 
 are prepared before roasting. In many hotels the saddle the same way when needed, 
 butcher removes the large bones, which makes it SHOULDER OF MUTTON OR LAMB— These 
 very easy to carve them, very little skill being re- joints are usually prepared by the butcher by re- 
 quired. But where this is not the case, the carver moving the shoulder blade and rolling and tieing, 
 must know the location of the bones and how best then which, after being roasted, requires no skill in 
 to remove them without any waste. carving. But I believe the meat does not have as 
 
 THE LEG OF VEAL— Weighing eighteen pounds fine a flavor where the bone is removed before roast- 
 
 and over, being too heavy to be roasted thoroughly ing as when it remains, and it is well worth the 
 
 well done without becoming too crisp on the outside carver's time to leave the bone for him to remove, 
 
 within a given time, is usually separated from the It is not such a difficult task after one knows how, 
 
 bone by the cook before placing in the oven. This especially when the joint is thoroughly well done, 
 
 is the most economical as there is less waste and No effort should be made to carve until the blade 
 
 the cook has the bones for his soups and sauces, has been removed. Separate the meat from the leg 
 
56 THE PRACTICAL HO 1 liL STEWARD. 
 
 to where the blade begins, then lay flat with the rib while slicing. This is a very good method but it has 
 side down. This places the ridge of the blade up, the effect to spoil the appearance of several pieces 
 which can be easily found by feeling with the back through which the fork happens to pass. So I be- 
 ef the knife. Beginning at the leg cut the full length lieve to remove the entire back; by cutting through 
 of the blade on both sides of the ridge. After this the thin ribs connecting the breast and back, is the 
 is well loose pass the knife, which should be a small better way, as you then have the solid breast, which, 
 one, without mutilating, under loose meat and around after having removed the wings, slice with a sharp 
 the end of the blade, where there is usually a gristle, knife, simply steadying with the fork. In serving 
 if the animal was young. Separating this with your turkey give each guest part white and part dark 
 fork you can extricate the blade and place the loose meat. First place the stuffing, then the piece of dark 
 ends back in place. The brisket, or breast rib meat, laying the white meat over the whole. Gravy 
 having been removed previously, you are then ready should not be poured over the white meat as it dis- 
 to carve. As the ribs are mostly called for by the colors it. Cranberry sauce or jelly are best served 
 guests, there will not be enough of them if two ribs on a separate sauce dish. 
 
 are given to every order; I therefore believe it best The same rules which apply to turkey will answer 
 
 to give one rib and a slice of the leg when serving a for the CAPON and also to LARGE ROAST 
 
 full order. Serve each order with one rib; if the CHICKEN, 
 
 shoulder is small, two ribs. SMALL ROAST CHICKEN— First remove the 
 
 The foregoing rules will apply also to the LEG wings and the legs. Remove the stuffing, then lay 
 
 AND SADDLE OF VENISON. on the side, the back from you and split in two, be- 
 
 IN CARVING A HAM the skin should first be re- ginning at the neck. Then cut the breast in two 
 moved. Then trim off the fat, leaving about three lengthwise. Separate the drumstick from the sec- 
 fourths of an inch. Then split as described in leg ond joint. First place some stuffing, then place a 
 of mutton. Carve the part without the bone, begin- piece of the leg and a piece of the breast for an 
 ning at the thick end, cutting nearly square across order. Always try to keep both colors of meat 
 grain in thin slices. served as evenly as possible. 
 
 ROAST PIG— When placed on the carving stand THE GOOSE— I believe this the most difficult of 
 
 whole, begin first by cutting off the head. Divide fowls to carve, and unless young and tender is very 
 
 this by separating the lower from the upper jaw and little pleasure to serve. In carving first begin by 
 
 split them. Cut off the shoulders with the blade removing the legs, the same as for turkey, then in- 
 
 and then the hind quarters. Divide the body in two sert the fork across the center of the breast. Hold 
 
 lengthwise at the back, lay halves with the skin side it firmly and cut thin slices from the breast, holding 
 
 up and carve in portions, cutting across grain paral- the knife flat against the breast. After cutting sev- 
 
 lel with the ribs. Place a little of the stuffing on the eral slices remove the wing. Proceed the same way 
 
 dish with the meat. If baked apples, serve on same on the opposite side, then remove the wish bone by 
 
 dish, but apple sauce should be served separately, cutting across down to the shoulders. This does 
 
 THE TURKEY — Begin by removing the legs, not serve nicely as a vi'hole and is best cut in two at 
 
 First find where the second joint is attached to the the curve and served with a slice or two of the 
 
 back. Cut squarely down to the joint, then pass the breast. The second joint should be separated from 
 
 knife between the body and leg to the end of the the leg and divided in two portions, cutting parallel 
 
 second joint. By giving a slight outward pressure with the grain. Many prefer the drumstick served 
 
 the leg will fall off. Then separate the drum stick whole on the bone, but, as a rule the meat is removed 
 
 from the second joint; then divide the latter in two, from the bone. Place a little dressing on the dish, 
 
 three, or more parts, according to the size, cutting then a piece of the leg or second joint and one or 
 
 lengthways, and separate the meat from the drum two slices of the breast. Tart fruit sauce, such as 
 
 stick. The half of the back with the pope's nose is apple, gooseberry or plum are best served on a 
 
 then removed. The bone on either side of the back separate small sauce dish. 
 
 bone is very thin: cut through parallel but not too TAME DUCK in carving, unless it is very large 
 
 close to the back bone on both sides. This will and fat, you can hardly make more than six full 
 
 give you the two side bones and pope's nose of the orders out of each bird. Proceed much like carving 
 
 turkey. You now have the breast. I was taught to a goose. First remove the legs, but do not separate 
 
 take a strong fork inserting it across the back bone, from the second joint as the two together will not 
 
 which if it is well set, will enable you to hold firmly make a full order, then remove the wings, then the 
 
THE PRACTICAL HOTEL STEWARD 
 
 wish bone and make two orders out of each side of plates, usually with a leaf of lettuce, parsley or some 
 
 the breast. When the duck is large and fat three other little garnish suiting the occasion, 
 
 orders may be made from each side. Serve the FISH should always be served on a six-inch plate, 
 
 same as goose. whether breakfast, dinner or supper, as it does away 
 
 MALLARD DUCK. In an American plan hotel a with the bringing of an extra change of plates. No 
 
 mallard duck should make about four to five good other food can well be eaten from the same plate on 
 
 orders, not including the legs, which are not desir. which fish has been. A small portion of potatoes 
 
 able though often served. The best way in carving nicely placed on one side, with a leaf of lettuce or a 
 
 is to remove the legs first, then the wings, if they are small sprig of parsley and a small slice of lemon, 
 
 not already cut off by the cook. If it is intended to An order of fish served in this manner will be found 
 
 make but four orders ; cut along one side of the ridge very attractive and appetizing. 
 
 bone the full length of the breast: then, with your ROAST BEEF appears best when served on what 
 
 knife, free the meat clear down the side to the wing is known as an eight-inch dish. There should be 
 
 or shoulder bone and separate from around the wish but little gravy unless otherwise ordered, 
 
 bone. This gives you the whole side, which can VEAL, LAMB. MUTrO.NJ. TURKEY and all 
 
 sometimes be cut in three portions, but more often other roasts and boileds should be served on a 
 
 only two, owing to the condition of the duck and the seven-inch dish, or a size smaller than that for roast 
 
 size or portions it is desired to serve. Proceed the beef. 
 
 same way with both sides and serve with a small SINGLE STEAKS, A PAIR OF CHOPS, HAM, 
 
 spoonful of jelly on the side. CANVASBACK and FRIED EGGS on seven inch dishes. 
 
 RED HEAD DUCK are served about the same way. MOST ENTREES appear best served on six-inch 
 
 TEAL DUCK. A nice plump teal duck will make, dishes. All VEGETABLES unless served as en- 
 two portions. Cut through the center lengthways trees or entremets, should be served in what are 
 thus dividing it into equal parts. Place on dish with known as bakers, or deep oval dishes, 
 the cut or hollow side down. Serve with a little All SALADS make the neatest appearance when 
 jelly placed on the side. served on five-inch plates on a leaf of lettuce. 
 
 The foregoing are the most important roasts which rarni<;Viincr 
 come to the carving stand. Sucli dishes as BOILED 
 
 TONGUE, CORNED BEEF, FILLETS OF BEEF, 
 etc., require very little instruction, as one's natural 
 intelligence will prove a suflicient guide. 
 
 A little parsley or water cress, when it is possible 
 
 to get them, using in their absence a leaf of lettuce, 
 
 and, in addition, sometimes a slice of lemon adds 
 
 wonderfully to the appearance of many dishes, and 
 
 What Dishes to Use in Serving. often has the effect of creating an appetite in those 
 
 SHELL OYSTERS OR CLAMS to appear most cases where we find it necessary to cater to a deli 
 
 attractive should be served on deep plates, the hoi- cate stomach, and always enlists a favorable com- 
 
 low of which should be filled with cracked ice, ac ment. The idea that some may have that it is 
 
 companied by a quarter of lemon. wasteful or extratagant is, to my mind, erroneous, 
 
 BOUILLON when clear should be served in because the amount of patronage gained for the 
 
 cups: but if it contain vegetables or garnishes of house through their attractive table service will 
 
 any kind, regular soup plates should be used. doubly repay them for any money spent in that 
 
 HORS D'OEUVRES should be served on five-inch direction. 
 
58 THE PRACTICAL HOTEL STEWARD. 
 
 PARTY CATERING. charge, telling him what features of that affair she 
 
 In some places, the providers or purveyors to so- 
 ciety's entertainment have attained for thDmselves 
 enviable positions, vvliich their gradually acquired 
 knowledge — how to please and be original, what is 
 new and elegant in decorations, what and how to 
 serve at a party, a wedding or a birthday, a ball or 
 a reception of any kind or style have attained for 
 them. 
 
 The caterer, keeping himself constantly informed 
 of the doings in society principally through the 
 means of papers and periodicals devoted to those 
 interests, is prepared to meet the demands made of 
 him, and not seldom his ideas are first taken into 
 consideration when some social affair is contemp- 
 lated. In order for a man to acquire such a stand, 
 the aspirant should be possessed of refined tastes 
 and manners, an affable disposition, and he must be 
 a firm manager, and as his business, of course, brings 
 him principally in contact with ladies, he should also 
 be an urbane gentleman. 
 
 For his own success, he must be a good calculator. 
 To get started in this business (unless one has some 
 friendly acquaintances in society, or can buy an 
 already established concern) requires tenacity and 
 a large sum of money, even where there is no such 
 business in town. The most successful that we 
 meet with is usually the man who started out in a 
 small way, probably with a small restaurant and 
 bakery, where he was occasionally called on to pre- 
 pare some special dishes by ladies prominent in their 
 circle, the nicety of which created such favorable 
 impression, that it caused others to give him their 
 orders for similar articles, and the prestige he so 
 gained was taken advantage of. 
 
 The first important bit of catering which brought 
 Mr. A successfully to the notice of the fashion- 
 ables was, let us say, as follows: Mrs. B s 
 
 daughter was about to be married. Now Mrs. B 
 
 was a very prominent leader of the ultra fashionable 
 
 thought very nice and unique, and of others she dis- 
 liked. She also informed him where she had seen a 
 certain nice piece of statuary and a pair of antique 
 vases, and some other articles of decoration which 
 she thought would look very beautiful, and would 
 harmonize well with what she had for the occasion, 
 and, if possible for him to secure the loan of them, 
 or others like them, for the evening. Mr. A un- 
 dertook to furnish the desired articles, which, as a 
 man of good qualities, and being well known, he had 
 no trouble in renting, at a low price, he assuming 
 the risk of breakage or loss. The next morning Mr. 
 A in company with a florist, went to the resi- 
 dence of the lady to inspect the interior arrange- 
 ments and the lay of the drawing rooms, dining 
 room, kitchen, etc., which was a necessity, in order 
 to knovv all that was necessary to skillfully manage 
 the affair without any possible mishap: also what 
 style of decorations would be most appropriate, and 
 what precautions were necessary to protect the 
 guests from a possible inclemency of the weather. 
 When there, he. found that the house extended back 
 from the street a certain distance, with an entrance 
 from the alley, which made it convenient for unload- 
 ing all supplies in the rear. In front, it required the 
 building of a temporary canopy from the curb to the 
 entrance, and also extending a short distance par- 
 allel with the sidewalk, enabling several carriages 
 to land at the same time. A strip of carpet for the 
 protection of the ladies' dresses and slippers from 
 being soiled, in passing to and from the carriages 
 was necessary from the landing to the guests' en- 
 trance, it was also necessary to have some light. 
 He contracted with a tent manufacturer for making 
 and placing the canopy, (who also supplied the can- 
 vas for covering the carpets in the rooms where 
 necessary; also with an electrician to place a row 
 of incandescent lights under the canop)', and change 
 and place what lights were needed in the different 
 parts of the house. 
 
 set, so to speak While living in a large and elegant , r. , ^ j j , .1 i j i i 
 
 ^ After having decided on where the bridal couple 
 
 mansion on the boulevard, luxuriously furnished, , u * j * j i . a 1 j 
 
 should stand to receive, and what floral decorations 
 
 yet she was not prepared to entertain some four or r n .1 n * u t* j 
 
 ■' ft- were necessary for all purposes, the florist submitted 
 
 five hundred guests without some assistance. She ,. ,. ^ , ,, . , 1 ,1 . • j 
 
 ^ his estimate to Mr. A , who also then ascertained 
 
 mentioned the matter to Mr. A— (who usually , ^ ^ ,1 1 • .. 1 1 i- . j j 
 
 ii.ciiL yj ^ \ J what tables, chairs, table linens, etc., were needed, 
 
 supplied her with salads, ice creams and sometimes j u * *i, 1 u • * f i. «• j 
 
 ^^^ and what the supper should consist of. It was found 
 
 roasts, etc., on holiday occasions). He seemed so . , , • j u 1 1 ^ t n ^ 
 
 ' ^ ' ^ ' that he required help about as follows. One man 
 
 well informed that it was decided he should take . ., • ^ .u a 
 
 at the carriages; one man at the door ; one man at 
 
 charge of the decorations and the conducting of the ^, . , ^ /.. . . j j j . 
 
 v,iiai5c.-. D ^j^g gentlemen s coat room, (the hostess decided to 
 
 supper. Before leaving, however, Mrs. B dis- have several of her maids take charge of the ladies' 
 
 cussed a recently given reception by Mrs. J dressing room) ; one headwaiter and his crew of 
 
 where Mr. Smith happened to be the caterer in assistants; four dishwashers and cleaners. As most 
 
THE PRACTICAL HOTEL STEWARD. 59 
 
 everything was cooked at Mr. A 's restaurant, he ing coffee and ice cream were already on the table, 
 
 needed only a small kitchen crew for serving. He where each guest was helped to what he wished by 
 also engaged a private detective, who appeared in an attending waiter. The coffee passed to the guest 
 full dress as if a guest, whose duty it was to notice in a cup and spoon was served (without saucers) 
 any unbidden visitors that often appear in large with some whipped cream ready to drink, 
 crowds. The policeman who was on that beat was After the guests had left, the headwaiter and as- 
 asked to remain around and see that no crowds col- sistants began to clear up, cleaning all the dishes, 
 lected to annoy the guests in passing in and out. glass and silverware, counting and repacking urns 
 
 On the day of the wedding, Mr. A was given in chamois bags, making a memoranda of everything 
 
 entire charge of the house. All arrangements and that was damaged or missing. The other help re- 
 decorations were left to his own judgment. In the moved the canopy, and in short, the entire house 
 
 dining room the tables were arranged in place, suit- was placed in its normal condition before Mr. A 's 
 
 ing the size and shape of the room. On the side of help left it. In the days following, Mr. A re- 
 
 the dining room, opposite the entrance, was the ceived many compliments from those who had been 
 
 bride's table, about ten feet long, on which was there. The supper was served to pei fection, noth- 
 
 placed the brides cake. The centre of the side fac- ing had been lost, and very little broken, and by his 
 
 ing the dining room entrance were placed two seats skillful management had relieved the hostess of a 
 
 for the bride and groom. Next to the bride, the great deal of annoyance, 
 
 groom's father; next to the groom, the bride s On an another occasion, shortly afterwards. Mr. 
 
 mother. The clergyman sat next to the bride's A served a buffet breakfast at a wedding where 
 
 mother, and his wife next to the groom's father, everything was placed on the tables (similar to a 
 
 The grooms mother next to the clergyman, and the buffet luncheon). These and several subsequent 
 
 brides father next to the clergyman's wife The undertakings which, like the first, above described, 
 
 balanceof the tables were small, seating but four all managed successfully, brought him prominently 
 
 guests. In the hall was placed a table upon which before the public as a skilled caterer of good taste, 
 
 were some paper boxes containing pieces of wedding His reputation was established. No society affair 
 
 cake neatly tied up with tiny ribbons, which were to was strictly up to date unless he was in charge of 
 
 be handed to the guests by a young lady as they the service. He now has an elegant office and sam- 
 
 passed out. ple room located in the fashionable district of the 
 
 In the pantry the headwaiter with his assistants, city, in connection with an elegant cafe and restaur- 
 
 receiving and unpacking all the crockery, silverware, ant located on the ground floor. He has a full line 
 
 cut glass, linens, the coffee and hot water urns, of samples of everything pertaining to the business, 
 
 punchbowl, etc., counting and cleaning them, set- and carries a stock of porcelain, silver and cut 
 
 ting the hot water and coffee urns and placing under glass tableware of the latest designs, from which 
 
 them gas burners. The silver urns and punch bowl, his patrons may choose when engaging him, and for 
 
 were placed on the sideboard in the dining room, which he charges accordingly. In the working de- 
 
 They then set the tables, using very little and simple partment he is fully equipped to meet all demands, 
 
 decorations. He can send out and have several parties served at 
 
 In the kitchen the cooks have charge of preparing the same time. His furniture, such as chairs and 
 
 such dishes as could not be done at the restaurant, tables, are made to fold so they will take but very 
 
 also heating such dishes as were necessary The little room in transportation. His coffee and water 
 
 menu consisted of "rns, of which he has a number of different sizes. 
 
 Bouillon in cups are all provided with alcohol and gas burners. His 
 
 Bread sticks and sandwiches , . u-^u ^^^^.^a jo^c: otn arpnark(>H 
 
 Chicken patties packing cans, in which creams, ices, etc, are packed 
 
 Lamb cutlets with peas for transport are all enameled, that nothing so 
 
 Fresh lobster mayonnaise r • ., ^ 
 
 Russian salad packed can contract a foreign taste. 
 
 Ice cream Cake Violet charlotte j^j^ ^ j,as a most admirable system of count- 
 
 Cheese and crackers , • ■ 
 
 Coffee ing and checking everything before leaving his place ; 
 
 The bouillon was served in heated cups, and bread again on arrival at the house where the serving 
 
 sticks were placed on folded napkins in front of the is done, and then again on being returned He al- 
 
 guest. One chicken pattie and one lamb cutlet were ways knows when and where anything is lost or 
 
 placed on the same plate and passed to each guest, broken and on whom to place the responsibility for 
 
 Then punch was served. The other articles except- loss or breakage. 
 
6o THE PRACTICAL HOTEL STEWARD. 
 
 He has quite a library of books on everything per- two of the edge. They were filled with fruits, and 
 
 taining to the culinary art, and of the catering busi- added greatly to the appearance, 
 
 ness. He keeps informed on all the latest events of Large baskets and punch bowls made of nougat, 
 
 society. The most difficult part of his business, he were also filled with fruits. On opposite sides of 
 
 finds, is in devising new ideas, with which to meet the table, were enormous platters, each containing 
 
 the general approval in his patrons' efforts to outdo a salmon, weighing twenty-five pounds, en mayon- 
 
 one another in entertaining their friends. naise. One of the most beautiful pieces was a crown 
 
 The foregoing is an illustration of conducting the (the emblem of Messrs. Hiram Walker & Sons, Lim- 
 
 catering business on a large scale, such as few can ited) made of beef tongues, en jellie, and surmount- 
 
 afford, and only in large cities. It is usually con' ed with an anchor of stearine, tied with narrow red, 
 
 ducted in a more moderate way. In most all com- white and blue ribbon, and supporting the American 
 
 munities you will find both men and women, usually and British flags in silk, one on either side, 
 
 good cooks, who make a living by going to private Other pieces were lobster en aspic, jellies filled 
 
 houses to do the cooking and preparing for parties, with small fruits, boned chicken and game in aspic, 
 
 A GREAT CATERING FEAT. beef a la mode, ornamented hams, salads, etc. Be- 
 
 The following account of a catering feat, in which sides an elaborate menu of bouillon, salads, cold 
 
 a Chicago establishment distinguised itself in Can- meats, fruits, sandwiches, ices, lemonade, coffee, 
 
 ada soil, is reproduced from the National Hotel punches, etc., Mumm's extra dry was served with 
 
 Reporter: lavish hand. Added to this, a special brand of 
 
 The scene of the service is a beautiful spot, It cigars was served, made exclusively foi the Messrs. 
 
 lies between the ornate offices of the Messrs. Walker Walker by Bock & Company, Havana, and encircled 
 
 and the river, and is laid out in the shape of a lawn by a band bearing the Walkers' name, 
 
 three hundred by one hundred and fifty feet, divided The guests were lavish in their praises of the un- 
 
 by a gravel walk from river to oflSces, and flanked bounded hospitality of the Messrs. Walker, and of 
 
 on three sides by a box hedge, and on the office side the very excellent service rendered by Kinsley's, 
 
 by a mammoth fountain and bed of tropical plants. and this affair must rank as a truly remarkable one. 
 
 Two tents were used on this occasion, one sixty when it is stated that it took two carloads of para- 
 feet in diameter, the other forty feet in diameter, to phernalia and material, and forty-five cooks and 
 suit the proportions of the lawn on either side of waiters to serve it, all of which Messrs Kinsley & 
 walk. Surmounting one tent, was the American Baumann took with them from Chicago, entering 
 flag, while the Union Jack floated proudly from the each item in their lengthy invoice through the Cana- 
 pinnacle of the other. The tables in either tent sur- dian Customs, and again through the American Cus- 
 rounded the centre pole, and here the chefs and toms returning. Some little difficulty was exper- 
 waiters had produced the marvelous effect which ienced in passing the Customs at Detroit on the 
 so captivated the guests on their arrival. The plan return trip, the collector insisting upon the payment 
 of decoration was somewhat similar in either tent, of duty on all foreign made articles in the outfit, 
 enough difference of arrangement being made to although they had been used for some time by the 
 avoid absolute sameness. Smilax and asparagus caterers, and duty had been paid on them when im- 
 ferns encircled the centre pole, and tall vases of ported. But upon application to the Hon, Lyman J. 
 American Beauty roses were placed around its base. Gage, Secretary of the Treasury, this difficulty was 
 Wide red, white and blue ribbons in alternate colors removed 
 
 were stretched from the edge of the table, and THE ENGLISH AS COMMERCIAL CATERERS, 
 
 carried half way up the centre pole, where they As commercial caterers, the English have attained 
 
 were fastened in festoons. Candelabra with vari- within certain limits to the highest excellence This 
 
 colored shades were placed upon the table, and the says the National Hotel Reporter, is an outcome of 
 
 blending of color with that of the ribbons was har- the incessant eagerness of the Briton to engage in 
 
 monious and beautiful. some sort of outdoor function in which eating occu- 
 
 The ornamental pieces consisted of Cornucopias, pies a conspicuous place Whether for boating par- 
 five feet from mouth to tip, and a foot in diameter ties on the Thames, the races, or games of any kind, 
 at th» mouth, made of white and gold pasteboard, the inevitable hamper of provisions is an essential 
 and tied with wide ribbons of red, white and blue part of the equipment. Facility and certainty of 
 alternately, these were laid against the centre pole, transportation make London the centre of alimen- 
 and extended out upon the table to within a foot or tary supply for such occasions. Years of experience 
 
THE PRACTICAL HOTEL STEWARD. 6i 
 
 and practice have taught English caterers a system, don. Another firm of caterers liitewise provide 
 
 which for compactness and completeness has at- hampers for boating and picnic parties; but they do 
 
 tained absolute perfection. One London establish- no: include a table as an adjunct. Their hampers 
 
 ment provides a luncheon hamper, from which are contain linen, china and plate, pigeon pies, ox 
 
 evolved a table, the comestibles and table furnish- tongue, pressed beef, salads, bread and butter and 
 
 ings to be placed upon it. This package maybe cheese, all of which are furnished at a cost of 80 
 
 opened, and in less than five minutes the table is cents a head. This firm not only feeds its patrons, 
 
 set up, dressed with linen and a service of silver, but also owns steam launches and house boats for 
 
 china and cutlery. The eatables, which are included use on the Thames, which may be engaged at a 
 
 in the hamper, consist of boeuf braise, of which six moment's notice, equipped for \)ccupancy for any 
 
 tons are sold weekly by one caterer; mayonnaise of length of time. The firm's agents call every day for 
 
 salmon, chaudfroid de foie-gras, aspic of ortolans, orders, and all that the lessees need consider is the 
 
 perdreaux a la gelee, etc.. according to the price enjoyment of the moment; every complication of 
 
 paid, which does not exceed $1 a head, all of the housekeeping being eliminated by the payment of a 
 
 accessories included. This package is delivered fixed sum. 
 free of charge within a reasonable distance of Lon- 
 
«a THE PRACTICAL HOTEL STEWARD. 
 
 \Ay^TNP'Q (barrels or casks) should be located in a place 
 
 where an equable temperature with the least possi- 
 (French, Vin; German, Wein.) ble variation the year round can be maintained, 
 
 The word wine is a German term. When used which should be not over 60 degrees maximum, 
 alone it applies to the fermented juice of grapes. Sudden changes are most dangerous to wines ; even 
 Other fermented beverages extracted from fruit and when in bottles this should be avoided. New wines, 
 vegetables are also called wine, but the name from and especially the heavy-bodied ones, can stand a 
 which the same is made is prefixed, such as Elder- higher temperature; it is even beneficial to them 
 berry, Gooseberry, etc. while new as it has a tendency to hasten maturity. 
 
 Wine is made by taking the fruit when thoroughly Damp or foul air is to be avoided, as it has the effect 
 ripe and the juice extracted by means of a press, to produce a moldy taste of the wines: for that 
 The product in the fresh state, which is caUed Must, reason the cellar should be perfectly dry and well 
 is placed in large casks to ferment; and after the ventilated. The ventilators should be either in the 
 wine is settled and cleared it is drawn from the lees ceiling, or, this being mostly impossible, in the walls 
 (which is the thick muddy sediment separated by as near the ceiling as possible. The place should 
 fermentation) and placed in clean casks in cellars be kept scrupulously clean and no foreign matter 
 of equable temperature, where it is permitted to such as vegetables kept in the same, 
 remain for some time and completed for the market. In the centre and full length of the room or cellar 
 
 The art of making and treating wines is a profes- there should be a rack made of two timbers laying 
 sion which requires study and practice. There are parallel about two or two and a half feet apart, 
 several comprehensive books written on this subject, upon which the barrels are to rest. The barrels 
 one of them Thudicum, where everything is fully ex- should lay perfectly level, with bung at the top. On 
 plained; and while it may not be necessary for a the sides of the cellar should be partitioned shelving, 
 wine steward to know how wine is made and treated in which the bottled wines are kept, each partition 
 I have found it a very pleasant study and have ob- being numbered or labeled showing what kind of 
 tained a great deal of valuable information, which wine it contains. These partitions are divided into 
 came in good place on several occasions. I shall in sections, one to contain all the champagnes, another 
 a brief sketch endeavor to give my own experience Bordeaux, another Burgundy and so on, giving each 
 in the handling of Native American Still Wines, distinct type of wine a section. 
 
 which covers only a very small field. Their treat- All ales, beers, porters, distilled goods and min- 
 ment, however, I find is very much the same the eral waters should be kept in a separate room, as 
 world over. In some localities, of which California the temperature does not affect them so quickly. 
 is one, they are handled with less danger of loss This latter room is best situated so as to answer as 
 owing to the larger per cent, of alcohol contained an ante room for the wine cellar. In this can also 
 in them than are those of the Middle Eastern States be kept the implements and utensils necessary in 
 and of Europe. the cellar, such as several syphons (of different 
 
 In Europe, all large establishments, both public sizes) which are used to draw the wine from the 
 and private, have their well regulated wine cellars, barrels through the bung hole; an assortment of 
 which is the pride of the keeper. He pays personal long tapered bungs; a burg starter; some bottle 
 attention. To the Inn keeper it is the most import- racks (which are boards with large round holes in 
 ant part of his business. When the cellars are ex- which the bottles can be placed to drain after wash- 
 tensive he has a man (master of the cellar or wine ing) ; a corking machine ; several faucets; sulphur; 
 steward) in charge of it. In large wine houses the labels for your bottles, and a variety of copper 
 cellar master has a number of assistants who are measures and funnels. 
 
 kept busy every day in the year issuing, drawing When receiving wine in casks or barrels it should 
 and bottling the different kinds of wine. In well-to- be placed in the cellar on the rack which should be 
 do families where the owner has a small cellar a there for the purpose, as before stated ; then, after 
 man comes around at regular intervals, who looks leveling it, wedge-shaped blocks should be placed 
 after the wine, draws and bottles what his patron on both sides, well piropped, so that the barrels rest 
 may require until he returns. He may have several on them instead of the timbers direct. The next 
 cellars in charge and thereby makes a comfortable thing to be done is to remove the bung, which is 
 living, done with the bung starter (this is a tool like a flat 
 
 The cellars where wines are kept in the wood long handled mallet.) Several strong blows on the 
 
THE PRACTICAL HOTEL STEWARD. 63 
 
 Stave near the bung will start it. After removing, then ready for use. The object of sulphur is to 
 
 examine as to the condition of the wine, and also if destroy any possible remaining germs, retard pre- 
 
 the barrel is entirely full ; if not take some wine of mature fermentation and act as a preservative in 
 
 a similar kind and fill clear up, then close up again cases where wines are very weak, 
 
 with a long bung, which can be more easily removed Barrels should be always sulphured after being 
 
 at future inspections. emptied and washed, as it keeps them from becom- 
 
 It is very important that as long as wine is kept in ing sour or turning moldy and they are ready for 
 
 the wood the package should be kept full to the immediate use at any time. 
 
 bung hole, for if thera is any room for air it will act To prepare sulphur blades, put one pound of sul- 
 
 on the wine and a white scum to rise on the top, phur in an iron pan and melt over a fire, then cut 
 
 which will cause it to become sour in a short time, some manilla or brown paper into strips of one inch 
 
 If in bottling there should be more than what it takes wide, and dip them into the melted sulphur ; when 
 
 to fill the bottles on hand, the remainder should be well immersed draw them out again and let cool, 
 
 immediately drawn into a smaller barrel or keg, so One pound will make a sufficient quantity for a long 
 
 that they are full, always using wines of the same while. 
 
 kind to refill. Never use water, as it may cause the CLEANING BOTTLES. 
 
 ■wine to turn to vinegar. Wine should always remain In cleaning bottles use soft warm water with a 
 
 for some time in the casks in the same position des- little salsoda (and glass beads where necessary), 
 
 cribed above, before bottling, in order to get over rinse with clean cold water, then place, bottom up, on 
 
 the effect of transportation; and then, when it has a rack that they may drain thoroughly. When bottl- 
 
 been decided to bottle the same, select if possible jng is intended, first inspect your wine ; if perfectly 
 
 a clear day, as the lees or settling of wine act very clear, set all the bottles it is intended to fill in even 
 
 much like a barometer, slightly rising on a stormy rows three or four deep. Get your corks ready by 
 
 day and being settled in clear weather. A matter first washing in clean tepid water, as it softens them 
 
 of greatest importance is the condition of the bar and they are easier to handle with the machine. It 
 
 rels, jugs, bottles or other vessels in which wine is jg vvell to have about three assistants in order that 
 
 drawn or kept, no barrels in which vinegar has been the work move rapidly. One draws with the syphon, 
 
 kept, or in which v.'ine has become sour, or barrels one fills the bottles, the other corks, caps and labels 
 
 in which vinegar, acid or mold can be detected, them. When all is finished the bottles should be 
 
 should be used. Fresh empty whisky or wine bar- placed on the sides, inclining toward the cork and 
 
 rels are the best. remain in that position until they are to be used, 
 
 CLEANING BARRELS. tj^g^ jj^gy ought to stand up a day or more to permit 
 
 The best method of cleaning barrels is as follows: ^^^ sediment, if any, to go to the bottom. 
 
 First take about eight or ten gallons of scalding hot ^j^^ i^^^ ^^^^ ^^,^ ^^^^^ ^^g,^^ ^^^ ^^ ^^ ^^^^^^^ 
 
 water (soft), adding about one ounce of sal-soda, or ^^,^^^ ^^^ immediate use. Usually when bottled 
 
 the fourth of an ounce of caustic soda. When dis- too young, a sediment forms on the lower side of 
 
 solved put it in the barrels to be cleaned: then drive ^he bottle: where this interferes with the serving it 
 
 the bung lightly, shake this for about five minutes, ^^^^^^ ^^ rebottled and if this becomes necessary 
 
 washing the barrel thoroughly; then let run out, p,^^^ ^^^ j^^^^,^ ;^ ^„ inclining position with the 
 
 then put the same quantity of clean cold water in , , Af* u • «■ n „ .ti^j a^^,-,, tUa 
 
 ^ ^ J neck or cork up. After being fully settled draw the 
 
 the barrel and rinse in the same manner. If on dis- 1 u i- *i 1 ..i r..i „„ „„,..ui„ ti,^^ r^^.,i- 
 
 cork, shaking the bottle as little as possible, then pour 
 
 charging this the water is perfectly colorless and no ^^^^ ^^j^^^ ^,g^,^ ^^^^^^^ ^.^^^ carefully so as not to 
 
 foreign odor remains, this will be sufficient ; if the disturb the sediment. Wine improves more rapidly 
 
 contrary is the case repeat the rinsing two or three .^ ^^^j, ^^^^^^^ ^^,^^^^^ .^ ^^.^^^ ^j^^^ ^f^^^ it i^ ;„ ^ot- 
 
 times and then fill the barrel with water and let it ^, ^, ... , . , ,„ ,,„„ •. j;^^^n.. oftor 
 
 ties, though It IS best not to use it directly atter 
 
 remain for a day, and then, after having emptied the , „,. i^ u u 1 ,„i „,^ .1,0 -,t i^oc* ^ff«r 
 
 ■' b f bottling. It should lay several months at least alter 
 
 same, take a blade of sulphur about three inches , ^,,. 
 
 ^ bottling. 
 
 long and one inch wide for a forty to fifty gallon BLENDING, 
 
 cask, attach to a wire hook fastened to a long bung, It sometimes happens that an old wine lacking in 
 
 light and place it in the barrel, driving the bung, quality can be improved by blending with another 
 
 After having allowed enough time for the sulphur to which possesses in abundance that which is insuffi- 
 
 consume, remove the bung, also the charred parts dentin the former; for instance, a "weak" wine 
 
 which remain attached to the hook. The barrel is with a "heavy-bodied" containing an abundance of 
 
64 THE PRACTICAL HOTEL STEWARD. 
 
 alcohol; red wines lacking in color, with the deeptoday no swell repast anywhere in the civilized 
 
 red. Where the per cent, of alcohol is not high world is complete without sparkling champagne, 
 
 enough, pure grape alcohol may be added. Harsh The wines of Champagne were recognized among 
 
 white wines are refined by the use of gelatine and the finest known long before Dom Perignon's dis- 
 
 adding distilled water. Harsh red wines are im- covery. As far back as the fifth century, St. Remi, 
 
 proved with mild wines of the same but lighter color, baptiser of Clovis, the first Christian King of France, 
 
 A white wine which is too pale can be given the bequeathed to various churches the vineyards he 
 
 golden color by the use of a little caramel, etc. owned at Reims and Laon, together with the men 
 
 However, blending or doctoring is not to be encour- who attended to their cultivation. [Henry Vizetelly 
 
 aged, as only expert judges of wine can really tell in Facts About Champagne.] 
 
 what may improve a wine that is not up to require- Along in the middle ages champagne, the wine of 
 
 ments, and an amateur can too easily make an ex- kings and nobles, and so highly prized by them, was 
 
 oensive blunder ^ heavy-bodied red wine resembling the Burgundies ' 
 
 If there are several casks of young wine in the and for many years there was quite a sharp tilt 
 
 cellar it should be drawn about twice a year— in the among the medical fraternity as to the relative 
 
 spring and fall— and put into clean casks, using a merits of the products of the two provinces of 
 
 syphon or faucet, being careful not to disturb the Champagne and Burgundy, the faculty of Paris to 
 
 sediment. By paying proper attention to the treat- whom the matter was referred, finally deciding in 
 
 ment of them the proprietor or manager can lay in a favor of Champagne. 
 
 large quantity of good new wines and in the course The best wines grown in Champagne are those of 
 
 of a few years have better goods in his cellar at a the prefecture of Reims and Epernay on the hills 
 
 reasonable cost than he can buy already bottled, sloping toward the banks of the River Marne. It is 
 
 paying proportionately a high price for them, Liq- ^aid that the inclination of these hills together with 
 
 ueur or sweet wines such as Port, Sherry, Madeira, ^he soil, which consists principally of chalk, clay 
 
 Malaga. Angelica, etc., do not require any of the a"d sand, are most favorable to the growth of fine 
 
 careful treatment as above mentioned, as the abund- ^'"e, and there is no doubt but what location and 
 
 ant quantity of alcohol preserves them. soil together are the factors to be reckoned with in 
 
 any latitude where wines are raised ; as every wine 
 
 A Classification of Some of the Most Famous grower knows what a great difference there is in 
 
 Wines, Where Grown and How Made. the quality of the same kind of grapes in the same 
 
 Beginning with the sparkling or effervescent vineyard. 
 (Mousseux) wines ; This was first made in the Prov- Effervescent champagne is principally made from 
 ince of Champagne, and is said to have been dis- a black grape, identical with that from which red 
 covered by a Benedictine monk named Dom Perig. Burgundies are made, and are known as Plant dore 
 non, chief cellarman of the Abbey of Hautvillers, a "black graped." [Thudicum Treatise on Wines], 
 little village in the prefecture of Reims, one of the There are also other suitable varieties, such as the 
 principal wine producing districts of Champagne grape known as the Meunier, which is of inferior 
 toward the close of the 17th century. It was he quality, but gives abundance in quantity. Only about 
 who first conceived the idea of blending or marrying one fourth of the entire crop of Champagne wines 
 the product of one vineyard with that of another; are transformed into sparkling wines; the balance 
 that is, he found a great difference in the quality of is made into still wines, mostly red. 
 the wines produced; some were light-bodied, with When the season is at hand to gather the grapes, 
 abundant fragrance , others were more generous but great numbers of laborers of both sexes are engaged, 
 possessed very little bouquet. By mixing these who, with arm-baskets, proceed to cut them care- 
 wines together in certain proportions, and even fully, picking off all bad or inferior berries, and 
 adding wines of some previous superior vintage, he when the arm-baskets are filled they are carried to 
 gave each what was lacking, and so improved all- the roadway and emptied into large hempers in 
 It also occurred to him that a piece of cork would which the grapes are transported to the presses, 
 make a more suitable stopper than tow of hemp or This work is done with great care to avoid breaking 
 flax dipped in oil, which was used for that purpose or crushing the fruit before being pressed, for the 
 up to that time. While experimenting in this way reason that as soon as the grapes are crushed incip- 
 he discovered how to make an effervescent wine lent fermentation begins to dissolve the coloring 
 that was delicate and pleasing to the taste; and matter on the husks of the black grapes, and has 
 
THE PRACTICAL HOTEL STLWARU. 65 
 
 the effect to give the wine a reddish tint. The grapes there it flows through pipes into reservoirs, to which 
 
 should he pressed as soon as possible after picking are connected a number of faucits or taps which 
 
 and the time for pressing them is not longer than close automatically as soon as the bottle is full, 
 
 two hours The must so produced is placed in vats They are then removed and passed to the men who 
 
 and allowed to remain for some time — not exceeding cork them and place an iron fastener (called an 
 
 one day. This after being allowed to clear, is then agrafe) which can be easily removed when the time 
 
 drawn into barrels of ordinary size and placed into comes for disgorging or removing the yeast. The 
 
 cellars to ferment and is not disturbed until winter bottles are then placed in a cellar for future fer- 
 
 About the middle of December, the wine having mentation, during which time there is some loss 
 
 become perfectly clear is drawn from the lees occasioned by the bursting of the bottles; and the 
 
 After this, manufacturing houses carry the wine to men working in these cellars when handling the 
 
 their own cellars, where they do the mixing and pre- bottles are obliged to wear wire masks and leather 
 
 pare the wine to suit the taste of their patrons, gloves to protect them from injury. After fermen- 
 
 which is done by taking different qualities of wine tation ceases the bottles are placed in an inclined 
 
 in carefully estimated proportions, mixing them to- position, neck down, and are often turned, which 
 
 gether thoroughly in large vats called "making a causes the sediment which has settled on the side 
 
 cuvee." In these the wine is thoroughly stirred of the bottle to deposit itself down to the cork, 
 
 with fan-shaped paddles and then again put into Then the disgorging begins, which is done by remov- 
 
 barrels. Usually about four-fifths of the wine from ing the cork and, by expert manipulation, expels the 
 
 black grapes is mixed with one-fifth of white grape lump of yeast and the raising foam carrying all 
 
 wine. remaining impurities with it, with but little loss of 
 
 The expert wine maker must know at this time wine. The bottles then pass to the finishers who 
 the amount of carbonic acid gas it contains, as on add what liqueur may be required, cork, wire and 
 this depends the strength of effervescene, which, if label them. The wine prepared as above is per- 
 too strong, will burst too many bottles, or, if too fectly dry (Brut) there is no perceptible taste of 
 weak, the wine will not sparkle. They now have an sugar; and as the taste of consumers differ, some 
 instrument called glucometer, whereby the exact desiring more sweet than others, the process of 
 amount of saccharine is ascertained. If it shows a liqueuring is resorted to. This is done by the addi- 
 lack of the latter pure sugar candy is added. If an tion of a liqueur prepared of spirits of wine and. 
 excess of sugar is shown, bottling must be deferred sugar, small quantities of which are added in vary- 
 until it has been absorbed through fermentation, ing proportions to each bottle as desired. In some 
 The fineing or clearing is done by the use of gelatine cases the addition of a little spirits of wine without 
 dissolved in wine and small quantities added in each sugar is all that is required. This done, the bottle 
 barrel and thoroughly mixed with a kind of paddle passes to the men who do the corking, then on to 
 which can pass through the bung hole. It is during others who attach the strings and wire to secure 
 this stage of fineing and blending that the wine is the corks, then to others who apply the foil, and fin- 
 really made and requires the greatest care to pre- ally they pass to the labelers. The wine is then 
 vent spoiling. ready for shipping. 
 
 After this comes the bottling. Owing to the tre- Champagne is produced in four qualities namely: 
 
 mendous pressure of the gas generated during i — Non Mousseux. 
 
 fermentation, which ensues after bottling, the bot 2— Crement. 
 
 ties used for the purpose must be perfectly round 3 — Mousseux. 
 
 and the glass of even thickness. They are all tested 4 — Grand Mousseux. 
 
 by an expert and none are ever used a second time. The first, NON MOUSSEUX. is fined, drawn into 
 
 Every precaution is used in order to keep the per bottles, corked and tied in the usual manner, but 
 
 centage of bottles bursting during fermentation does not become effervescent; it is the original 
 
 down as low as possible. method of making bottled champagne. 
 
 The washing is done mostly by women. They use (2) CREMENT, is moderately sparkling, there is 
 
 glass beads instead of shot, and after the bottles only a slight effervescence when poured into the 
 
 are clear they are again examined. The season for glass. 
 
 bottling is usually between April and August. When (3) MOUSSEUX. This wine when the bottle is 
 
 the work begins the barrels of wine are brought up opened projects the cork with an audible report 
 
 from the cellar and emptied into large vats; from and rises gently to the mouth of the bottle. 
 
66 THE PRACTICAL HO 1 KL STEWARD. 
 
 (4) GRAND MOUSSEUX, projects the cork with by E. Normandin & Co., near Bordeaux in a little 
 
 a loud report and the wine overflows the bottle. town of Chateauneuf. 
 
 The prices on wines for the market are according In the Province of Anjou (the cradle of the Plant- 
 to the different grades which are : Ordinary wines, agenet kings) SPARKLING SAUMUR is extensively 
 Fine wines and Cabinet wines, Pale wines and Red- made. This section ranks next to Champagne in 
 dish wines. By the term dry or extra dry (brut) is importance of making effervescent wines and they 
 meant wines to which no sweetening has been added are largely sold as the real champagne, 
 and is Ml its natural state. Sec ov Grand Sec \i, used In Burgundy we find the SPARKLING CHAM- 
 for wines which have been added to with sweet BERTIN, VOUGEOT, ROMANEE, NUITS and 
 liqueur. VOLNEY. 
 
 The first man to introduce sparkling champagne In Lower Burgundy the effervescent VIN D'AR- 
 
 bearing the manufacturer's name (becoming immed- BANNE is made at Bar Sur Aube; near that place 
 
 lately a popular wine with the French nobility) was the VIN D'ARBOIS is also made; but the latter 
 
 the Marquis De Sillery. Since then the number of wines retain their effervescence only a few years, 
 
 champagne makers has constantly increased. In the South of France the SPARKLING ST 
 
 Among the older and most prominent houses now PERAY is a wine of good reputation. The method 
 
 manufacturing sparkling champagnes (the majority of making it differs somewhat from champagne, 
 
 of whom make both natural, intermediate or Grand The grapes from which these wines are made, are 
 
 Sec wines,) are the following: 
 
 Veuve Cliquot (now Cliquot-Werle). 
 
 Moet & Chandon. 
 
 G. H. Mumm & Co. 
 
 Pommery & Greno. 
 
 Deutz & Gelderman. 
 
 Heidsiek & Co 
 
 Ernest Irroy. 
 
 Ruinart Pere & Fils. 
 
 Perrier Jouet. 
 
 George Goulet. 
 
 Louis Roederer. 
 
 Delbeck & Co. 
 
 Dagonet & Fils. 
 
 Bouche Fils & Co. 
 
 Giesler & Co. 
 
 J. Lemoine. 
 
 Krug & Co. 
 
 Chas. Farre & Co. 
 
 Gustave Gibert. 
 
 M, Duchatel. 
 
 Fisse Thirion & Co. 
 
 Binet Fils & Co., and others. 
 
 very sweet and require no addition of sugar, which 
 enables the manufacturers to dispense with some of 
 the operations necessary in making champagne, 
 which requires fermentation both in the cask and 
 afterwards in the bottles. In making Sparkling St. 
 Peray only one fermentation is necessary, the must 
 being bottled as it comes from the presses. In years 
 when the grapes contain too much sugar a little dry 
 white wine is added after disgorging, which is done 
 the same as in champagne. 1 his wine is of a pale 
 golden color and said to be of fine flavor. It is said 
 that it is so strong in alcohol, that one glass of it 
 has an equal exhilerating effect of three glasses of 
 champagne. This wine improves in keeping a few 
 years but finally loses all of its effervescence. It is 
 marketed in England, Russia, Belgium, Holland and 
 Germany There is made also a wine known as 
 CLARIETTE DE DIE which when newly made is 
 a sweet sparkling wine, but loses all of its efferves- 
 cence in about two years. At Limoux near the base 
 of the Pyrenees, they make the SPARKLING BLAN- 
 QUETTE, which is much favored in that section 
 and usually classed with the Saint Per<iy, but does 
 
 Most of these are located at Reims, Epernay, Ay, not compare with champagne. 
 Avize, Mareuil and Rilly. Some of them do not In Germany, on the Rhine, they make success- 
 ship, but sell to shippers who attach their own fully sparkling HOCK and MOSELLE very exten- 
 labels. sively, both sweet and dry, the latter finding much 
 
 All sparkling wines (of which a variety are made favor in England, 
 
 in all producing countries of Europe and America) In Austria-Hungary are made the sparkling VOS- 
 
 are with few exceptions made like those of Cham- LAUER, a Riesling champagne and others. It is 
 
 pagne. In many instances men who have learnt in said that in Austria-Hungary the best sparkling 
 
 the cellars of Champagne are usually imported where wines outside of France are made, 
 
 an effort is being made to make effervescent wines. In Spain, Italy, Greece and Switzerland sparkling 
 
 Some of these wines are. wines are made with varying success. 
 
 In France: SPARKLING SAUTERNES, made In the United States we have first of all SPARK- 
 
THi: PRACTICAL HOTEL STEWARD. 67 
 
 LING CATAWBA chiefly known among which in August, when the season is good, but more often 
 are: The Cooks Imperial of St. Louis, the Great it does not begin until after the middle of September 
 Western of New York, Gold Seal of Ohio. and lasts until October. 
 
 The sparkling Sonoma of California (in the making When the time for harvest begins, large numbers 
 of which are used grapes of foreign origin) is con- of men, women and children gather the grapes in a 
 sidered by many tlie finest sparkhng wine made in similar way as described in the article on cham- 
 this country and large quantities of it is shipped to pagnes; but after they are delivered at the wagon 
 China, Japan, Australia, etc. they are thrown into vats and a man stamps them 
 
 Good champagnes are of a pale straw color, but down. When this is full the load is taken to the 
 not yellowish. When it is pinkish it indicates some press house where the berries are removed from 
 of the coloring matter was extracted from the black ^he stalks and trodden on platforms, after which 
 grapes in pressing. Dry champagne contains about grapes, husk and stems are thrown into large vats 
 18 degrees of proof spirit, the sweet or liqueured whe.re they are allowed to ferment from four to six 
 ones contain as high as 30 degrees and over. Grand days, according to the temperature. The must has 
 vintages do not occur oftener than twice and seldom by this time lost its sweet taste and assumed that of 
 more than once in ten years. Such wines if prop- wine. It is then drawn off and placed in casks, 
 erly kept by laying down in a cool dry cellar will after ail that flows freely is drawn off, the mure is 
 keep on improving for ten to twelve years, but alter pressed. It should not require over three days to 
 that it will begin to lose its effervescence. Fine fill a cask. This is then placed in a moderate cellar 
 champagne should never be iced in the glass nor to ferment and care is taken that what is lost by 
 iced to the extent that they usually are, says Henry evaporation is replenished every three or four days 
 Vizetelly in Facts and Hints. so that the casks are always full. In December or 
 
 Really fine dry champagne should not be chilled January the wine is racked for the first time, then 
 below fifty degrees Fahr. ; but the sweet champagnes again in April and the following September ; after 
 can be iced to freezing and be most palatable. that the wine is drawn twice a year until it is bottled, 
 
 ^ which is usually done after the fourth year. 
 
 Still Dry Wines— "France." The wines are classified into first, second, third. 
 
 BORDEAUX. fourth and fifth growths and bear the names of the 
 
 The finest still red wines in the world are grown estates at which they are grown, 
 in a district in France known as the department of To the first growths beiong the following: 
 Gironde, of which Bordeaux is the principal market Chateau Margaux 
 
 and port from which it is exported. For this reason " Lafitte 
 
 these wines are commonly called Bordeaux wines. " Latour 
 
 The fact these wines are so much in demand in for- " Haut Brion 
 
 eign markets has caused the merchants to send They lead all other red Bordeaux wines for fine 
 agents to many parts of France to buy such wines ness, bouquet and body, 
 as can be used as a substitute or to blend with the To the second growths belong: 
 home product; this is the reason that the annual Chateau Mouton Rothschild 
 
 exportation of Bordeaux wines is many times greater " Rouzan Segla 
 
 than the Gironde can produce. " Rouzan Gassies 
 
 The Gironde is divided into several provinces, " Leoville Lascases 
 
 the principal ones of which are the Medoc, Sau- " Leoville Poyferre 
 
 ternes and Graves. Of these, the Medoc is noted " Leoville Barton 
 
 for its excellent red, and Sauternes and Graves for " Durfurt Vivens 
 
 white wines. " Lascombes 
 
 The vines which principally produce the red " Gruard Larose Sarget 
 
 wines of the Gironde are known as the Cabernet " Gruard Larose 
 
 Sauvignon, bearing small bluish black fruit. The " Branne Cartenac 
 
 Franc Cabernet, a small dark berry, and the Malbec " Pichon Lonfeueville 
 
 a dark blueish berry; the latter produces a wine so " Pichon Longueville Lalande 
 
 dark that it is often used in mixing white wines, so " Ducru BeaucaiUou 
 
 that many white wines are transformed into red. ^°^ " Estourne 
 
 The time for making wine in this district begins Chateau Montrose. 
 
68 THE PRACTICAL 
 
 Among the third growths are: 
 Chateau Becker 
 " Ferriere 
 " Colon Segur 
 " Desmirail 
 " Lagune 
 " Palmer 
 " Brown 
 " Malescot 
 " Giscaurs 
 /" La grange 
 / " Isson. 
 Of Ihe fourth growths I will mention: 
 Chateau St. Pierre 
 " Branaire 
 
 Talbot 
 " Duhart Milon 
 " Poujet 
 " Rochet 
 " Beycheville 
 Marquis de Therme. 
 The fifth growths: 
 
 Chateau Pontet Canet 
 
 " Batailley 
 Grand Pay Lacoste 
 Chateau Lynch Bages 
 " " Moussas 
 
 " Labarde 
 " Mauton d'Armailhocq 
 " Haut Bages 
 " Tertre 
 " Belgrave 
 " Camensac 
 Co's Labory 
 Chateau Clerc Milon 
 " Craizet Bages 
 " Contemerle 
 and many others comprising the product of nearly 
 two hundred vineyards. The system of classifying 
 Bordeaux wines is a very old one but was revised 
 by the "Chambre Sindicale" of wine brokers in 
 1855, resulting in as above listed, there having been 
 but few changes since excepting the addition of 
 new names. 
 
 Other red wines of the Gironde which have high 
 rating in the market are the: 
 St. Emilion 
 St. Martin de Mazerat 
 St. Christophe 
 St. Laurent 
 St. Hyppolyte 
 St. Etienne de Lisse. 
 
 HOTEL STEWARD. 
 
 The fine white wines produced in Sauternes and 
 Graves are made from white grapes known as the 
 Semillons and the Sauvignone. The mode of mak- 
 ing these wines differs from that of the red wines 
 very materially. In the first place, the grapes are 
 allowed to hang on the vines until they are thor- 
 oughly ripe and begin to show signs of decay of the 
 husk immediately around the stem. The gatherers 
 then collect them by taking the single berries only, 
 such as answer the description. This makes sev- 
 eral gatherings necessary, until they are all collected. 
 The grapes are pressed and the must, which is ex- 
 tremely sweet, is placed in casks and allowed to 
 ferment in a shed, each day's vintage being kept by 
 itself. The wines made from the first collection is 
 called head wine, it is the sweetest; the second 
 collection middle wine, and the third and subse- 
 quent collections the tail wines: they are the driest. 
 During fermentation the yeast is not expelled 
 from the bung hole but is forced to the bottom, thus 
 retaining more alcohol. 
 
 The first growths of Sauternes and Graves white 
 wines are: 
 
 Chateau Yquem 
 
 " La Tour Blanche 
 " Peyraguey 
 " Vigneau 
 " Suduiraut 
 " Coutet 
 " Climens 
 " Bayle 
 '• Rieussec 
 Rabaut 
 The second growths are: 
 Chateau Mirat 
 " Doisy 
 " Peyxatto 
 " d'Arche 
 
 Filhot 
 " Broustet Nerac 
 " Caillou 
 " Sauau 
 Malle 
 " Romer 
 " Lamothe. 
 
 BURGUNDY.. 
 
 These wines belong to the finest of France and in 
 the middle ages were considered the standard table 
 wines of notable people. 
 
 Burgundy is situated in the middle east of France 
 and is one of the oldest wine growing districts in 
 Europe. The principal varieties of vines grown and 
 
THE PRACTICAL HOTEL STEWARD 69 
 
 the Pineau and the Gamy; these are black grapes dark violet colored grape well packed: the Raus- 
 from which the red Burgundies are made. The sanne and Marsanne bear small white grapes. Wine 
 white grapes are Chardeney. The process of mak- making is done about the same as in Bordeaux, 
 ing the wine is very much like in the Gironde dis- The red Hermitage win<:s are of a very beautiful 
 trict for the red wines. The grapes are crushed color and fine boquet. 
 
 and fermented in vats and after five or six days the Of the principal growths I will mention; 
 wine is drawn off and the mure pressed, the whole 
 placed in casks for final fermentation in cellars and 
 is not drawn from the lees until about February. It 
 requires about four years before it is ready for bot- 
 tling. The principal growths of red Burgundies are: 
 
 Romance Conti (red and white) 
 
 Clos de Vougeot 
 
 Chambertin (red and white) 
 
 Richebourg 
 
 Musigny 
 
 La Taclie 
 
 Clos de Tart 
 
 Nuits St. George 
 
 Beaujolais (red and white) 
 
 Pommard 
 
 Nuits 
 
 Volney 
 
 Beaune 
 
 Aloxe' 
 
 Monthelie 
 
 Puligny 
 
 Corton 
 
 Macon (rtd and white) 
 
 Meursault (red and white) 
 
 Savlgny 
 
 Auxey 
 
 Bas 
 
 Santenay — Haut 
 
 Noley 
 
 Cassagne 
 Montrachet and Chablis are the leading white 
 wines of the district. 
 
 Where white and red wines are made from the 
 same (black) grapes they proceed as in champagne, 
 
 RED, Le Greffieux 
 " La Chantalouette 
 " Les Lands 
 " Les Burges 
 
 " Muret 
 " Le Meal 
 " Beaume 
 " Les Bessas 
 " Roucoule 
 " Guiognieres 
 " Cote Rotie 
 WHITE, Clairette de Die 
 Well known wines of the Department oflsereare 
 RED, St. Saom 
 " La Terasse 
 " St. Chef 
 " St. Verand 
 " Ruy 
 " Jarrie 
 " Revention 
 WHITE, those of Condrieu. 
 The following are made from black grapes known 
 as Terret Picpoule and Grenache; 
 
 ROSE COLORED, Tavel (very dry) 
 " " Lirac 
 
 " " Chusclan (sweet) 
 
 " •' St. Genies 
 
 " " Roquemaure (dry) 
 
 RED, Orsan (dry) 
 
 " St. Laurent des Arabes (dry) 
 Another once famous wine adjoining the above 
 district is the : 
 
 Chateauneuf du Pape. 
 It is of intensely deep color, heavy bodied vith a 
 
 by first pressing the grapes before they are vatted sweet, slightly bitterish taste 
 
 for fermentation and the mure is placed in the vats 
 
 afterwards. 
 
 On the right side of the Rhone are situated the 
 
 vineyards of St. Peray where the white dry St. Peray 
 
 is made; as also the sparkling wine of the same 
 
 name, mention of which was made in a previous ar- 
 
 This section is along the left border of the River tide on champagnes. 
 
 Rhone in the department of Drome. The wines 
 
 grown there are of superior quality and many of 
 
 The Wines of the Cotes du Rhone. 
 
 The Wines of the South of France, Compris- 
 
 . , , r o J ine: the Departments of Herault, Card, 
 
 them compare favorab.y with those of Bordeaux. or 
 
 The best among them are the red and white Hermi- ^ude and Pyrenees Orientals. 
 
 tage, made from grapes known as the "Petite Sirrah" The wines produced in this section are mostly 
 
 for red wines, and the Raussanne and Marsanne for sweet, containing a great deal of alcohol, both from 
 
 white wine. The Petit Sirrah bears a very sweet, nature (the grapes being very sweet when ripe) and 
 
TO THE PRACTICAL 
 
 by the addition of spirits at different stages to fortify 
 them against spoiling. The grapes grown principally 
 are the Grenache nolr, producing a large bluf»ish- 
 black fruit; Muscat, Maccabeo, Malvoise and Ran- 
 cio, the wines made from these bearing the same 
 name. 
 
 Dry wine is made from the Carignane. 
 
 Muscat wine is made by placing the grapes on 
 trays in the sun until they begin to appear like rais- 
 ins; they are then crushed and pressed, which gives 
 a must almost like a syrup, which is placed in bar- 
 rels to ferment. The barrels are not entirely filled. 
 After fermentation the wine is racked, becoming 
 clear after the second year and has a decided 
 muscat boquet. 
 
 In many other instances the wines, such as Mal- 
 voise, the grapes are handled with the greatest care 
 to prevent them from becoming bruised, which would 
 cause them to lose much flavor. The must from 
 these is mixed with some wine spirits and allowed 
 to ferment. After completion the wine is racked 
 and more spirits added. A dry Malvoise is made 
 by allowing a full fermentation, no spirits added. 
 
 The other sweet or liqueur wines are made by 
 placing the must in pans over a fire until a scum 
 rises, which is removed. The juice is then allowed 
 to cool, afterward put in barrels with the addition 
 of spirits and is racked every four weeks for six 
 months, thus preventing fermentation. 
 
 Still another method is that of making the Gren- 
 ache, where fermentation is suppressed by frequent 
 racking, sulphuring the barrels very strongly and 
 adding a little spirits at each racking, no yeast being 
 allowed to remain, the wine being racked as soon as 
 any has accumulated. 
 
 Most noted among the wines grown in this sec- 
 tion are: 
 
 RED, St. Georges (sweet) 
 
 " St. Drezery " 
 
 " St. Chrystol 
 
 " Vin Rancio " 
 
 " Picardin (dry) 
 
 " St. Gilles, spirituous (dry) 
 
 " Langlade (sweet) 
 
 " Florae " 
 
 " Costiers " 
 
 " Uchard " 
 
 " Jonquieres " 
 
 " Vauvert " 
 
 " Ledenon " 
 
 " Roussillon " 
 
 (dry) 
 
 HOTEL STEWARD, 
 
 
 RED Opoul 
 
 (sweet) 
 
 " Salces 
 
 •' 
 
 '• Monnai 
 
 " 
 
 " Estargel 
 
 ■• 
 
 " Frontignan 
 
 " 
 
 " Rivesaltes 
 
 " 
 
 . 
 
 (dry) 
 
 " Malvoise 
 
 (sweet) 
 
 " Maccabeo 
 " Grenache " 
 
 RED AND WHITE, Muscat (sweet) 
 WHITE, Clairettes 
 
 Blanquette de Limoux " 
 
 (dry) 
 " Lunel (sweet) 
 Large quantities of the sweet red wines are ex 
 ported as vintage Port. 
 
 The alcoholic strength of the different growths of 
 wines of France are: 
 
 Bordeaux from 133^ to 17 per cent, proof spirit. 
 Burgundy (red) of the finer growths contain from 
 19 to 24 per cent, proof spirit; while the fine white 
 Burgundy contains from 20 to 30 per cent. 
 
 Hermitage wines contain from 21 to 25 per cent, 
 spirits. 
 
 White St. Peray as high as 27 per cent. 
 Some of the wines of the South of France contain 
 as low as 10 and from that up to 30 per cent, of proof 
 spirits. 
 
 Germany. 
 
 While the wine growing area of Germany is quite 
 small compared with other countries, it ranks with 
 the first in the quality of some of its white wines 
 produced along the banks of the Rhine. They are 
 famous the world over and no high class wine list 
 is complete without either a Steinberger Cabinet a 
 Johannisberger Schloss, or a Marcobrunner. 
 
 The system of raising and making wine here is the 
 same as m Bordeaux, and the principal vines grown 
 are the Riesling, Traminer, Burger, Grosser Reusch- 
 ling and Rulander. The black Burgundy grape 
 Pineau are grown for red wine, but very little of the 
 latter is made in Germany; they make mostly white 
 wines. 
 
 The principal growths of the section known as 
 the Rhinegan are. 
 
 White Steinberger 
 
 Johannisberger 
 " Marcobrunner 
 " Rauenthaler 
 " Ruedesheimer 
 " Kiedricher Grafenberg 
 
THE PRACTICAL 
 White Rothenberger 
 Geisenheimer 
 " Hattenheimer 
 " Hallgartener Auslese 
 " Schiersteiner 
 " Winkeler 
 " Oestriclier Auslese 
 Erbacher 
 Eibingen 
 
 EltviUer Sonnenberg 
 Red Assmamshauser 
 " Ingelheimer 
 " Heidesheimer 
 " Kreutzberger 
 " Dattenberger 
 " Walportzheimer 
 " Ahrweiler 
 " Bodendorfer 
 At Hochheitn the celebrated wine by that name is 
 grown. It was one of the first Rhine wines known 
 in England, where they applied to it the term Hock, 
 by which all Rhine wines are now called, or rather, 
 miscalled. 
 
 The principal wines from Hochheim on the Main 
 are the ; 
 
 White Hochheimer 
 Neroberger 
 " Kostheimer 
 Wickerer 
 In the Rhine and Nahe Valley, well known growths 
 are the: 
 
 White Itzsteiner 
 
 Schlossberger 
 Scharlachberger 
 Kausenberger 
 Norheimer 
 " Monzingener 
 Ebernburger 
 " Bosdenheimer 
 In the Rhine Hesse section the best known wines 
 
 are: 
 
 White Liebfraumilch 
 
 Niersteiner 
 
 " Laubenheimer 
 
 " Nackenheimer 
 
 " Bodenheimer 
 
 " Oppenhimer 
 
 The greater part of the above wines appear in the 
 
 market as Niersteiner. 
 
 In Rhine Bavaria they raise the: 
 
 White Deidesheimer 
 
 Duerkheimer 
 
 " Forster 
 
 " Koenigsbacher, etc. 
 
 HOTEL STEWARD. 7' 
 
 On the Main are the: 
 Steinwein 
 Leistenwein 
 Moenchsberger 
 Aschaffenburger 
 White Eschendorfer 
 Holburger 
 Homburger 
 " Hoersteiner 
 " Karlburger 
 
 Klingenberger and many others 
 The best known Moselle wines are: 
 White Berncastler doctor 
 Braunberger 
 " Piesporter 
 
 Graach 
 " Josephshofer 
 " Thiergaertner 
 Odelsberger 
 Olewig Neuberger 
 " Zeltinger 
 The Saar Valley produces the: 
 Kanzemer 
 Wiltinger 
 Oberemmeler 
 In Baden the following wines are best known* 
 White Markgraefler 
 
 Ihringer Auslese 
 Clevener 
 " Klingelberger 
 Hubberger 
 Kirchberger 
 Hemsberger and 
 Red Affenthaler 
 Alsace Loraine: 
 
 White Rappoltsweiler 
 Hunaweiler 
 Osterberger 
 " Zahnacker 
 
 Sultzmelt 
 " ChateauSalins 
 Longeville. etc. 
 In this section they also make a straw wine, in 
 the making of which the grapes are placed on straw 
 after gathering them and left there until quite dry, 
 almost like raisins, and then pressed. This makes 
 a very sweet, but only partially fermented wine. 
 
 Auslese wines are made from over ripe grapes, 
 the harvesters carefully picking all over ripe berries 
 from the bushes and placing them in a separate re- 
 ceptacle as they gather the crop. These over ripe 
 berries when pressed give a very heavy must similar 
 to that described in making sauterne wines and 
 
72 
 
 gives a rather sweet liquorous product. 
 
 The Steinberger cabinet wines are made in a sep- 
 arate hall from the balance, the main presses being 
 in an old chapel of what was formerly the Closter 
 Erbach. A short distance from this is the press 
 hall for the cabinet wines, and close by is built the 
 so called cabinet, a cellar or vault above ground in 
 which all the fine wines of this vineyard are kept. 
 For this reason they are called Cabinet wines. 
 
 The alcoholic strength of the leading German 
 wiiv>?3 range between 15 and 25 degrees of proof 
 Spirit. 
 
 Wines of Austria. 
 
 Wine growing and making is an important Indus 
 try in many parts of Austria, but it is owing to the 
 fact that in some instances the wines are very poor 
 and will not last, that most of them are consumed 
 at home. In some sections very good wines are 
 produced, especially in the southern part of Austria 
 the red wines are so dark and full bodied that when 
 mixed with an equal part of water they still have 
 the color and strength of urdinary Bordeaux wines, 
 while in the less favorable sections they are ex- 
 tremely poor, rasping the tongue like the roughest 
 cider. "H. Vizetelly in Wines of the World." 
 
 The principal grapes grown are the blue Portugese 
 and are said to have been imported from Portugal 
 The wines grown in Lower Austria belong to the 
 better qualities and are well known throughout 
 Europe, the leading ones of which are: 
 Red and white Voslauer 
 White Goldeck 
 
 Gumpoldskirchner 
 Klosterneuburger 
 " Weidlinger 
 " Nussdorfer 
 " Grinzinger 
 •' Perchtolsdorfcr 
 " Brunner and 
 Riesling 
 Of the above varieties the Voslauer is the best 
 known. Ihe market for these wines is Russia, 
 Turkey. Egypt, Germany and England. The general 
 character of Red Voslauer is like Bordeaux but 
 stronger and rather more sweetish, while the white 
 somewhat resembles white Burgundy. The white 
 wines are made mostly from the Riesling grape and 
 most of the wines are ready for bottling after three 
 years. 
 
 Other wines of good quality are: 
 White Mailberger 
 " Haugsdorfer 
 
 THE PRACTICAL HOTEL STEWARD. 
 
 White Guntramsdorfer 
 " Enzerdorfer 
 
 " Strausser 
 
 " Shiebbs 
 Red Matzner 
 " Merkensteiner 
 
 Falkensteiner and 
 " Schrattenthaler 
 The principal growths of Styria are first the 
 White Lullenberger 
 Wallershack 
 Kaisersberger 
 Grunauer 
 " Jerusalemer 
 
 Radkersburger 
 " Schmitsberger 
 " Rittersberger 
 
 Eichberger and others 
 The above wines are made from the Malvasia and 
 Mosler grapes and are rather sweet and syrupy, 
 with a fine spirituous flavor. Some of the other 
 wines are : 
 
 Red and white Marburger 
 Red Gonobitzer 
 The Styrian Schiller wines (so called because of 
 having a light red color) are: 
 Hochenburger 
 Schwanberger 
 Mr. Vizetelli says there are some two hundred 
 different kinds of wines grown in Styria which differ 
 in flavor, quality and time of ripening. 
 
 The wines of German Tyrol are on the average 
 similar to the Bordeaux. I will name the 
 Red St. Magdealene 
 Leitacher 
 " Hoertenberger 
 Red and white Salurner 
 White Terlauer 
 " Eppaner 
 Kalteier 
 " Seewcin 
 
 Schloss Rametzer 
 Kuechelberger 
 Italian Tyrol produces large quantities of fine red 
 wines from grapes known as the Burgundy, Cabernet 
 and Portugese "imported" and Rassara, Gropello 
 di Revo, Pavana and others "natives." Some of the 
 wines of this section are the: 
 Red Isera 
 " Calliand 
 " Ala 
 " Rovereto 
 " Ngrara 
 
THE F^RACTICAL 
 Red Mezzolombardo 
 " San Michele 
 " Maizemino 
 The names of some of the Moravian wines are . 
 White Poleschowitz 
 " Pollau 
 " Bratelsbrunn 
 
 Klentnitz 
 " Baumoehl 
 " Rauschenbruch 
 Sctiattau 
 Of Boliemia : 
 
 Red Melnicker 
 
 Red and white Labin 
 
 Trogsiaver 
 
 ' Berkowitzer 
 
 White Cerneseker 
 " Trojer 
 In Illyria they produce a deep red full bodied 
 wine known as Sittersdorfer : others: 
 
 Stadtberger, a Schiller (light red) wine 
 Bigama, golden 
 St. Cancian, white 
 And the Picolit, a thick sweet straw wine, the 
 latter is quite a favorite in Turkey and Southern 
 Russia, to where il is extensively shipped. 
 Near Trieste are grown the: 
 
 Prosecco, reddish yellow straw wine 
 Merzaminos, dark red 
 Refascos " 
 
 Piantadella " " 
 Wines from this section do not grow old, most of 
 them being used when less than a year old. 
 
 Dalmatia produces some very good wines ranking 
 above the average of Austrian wines. The grapes 
 principally grown are mostly of Italian origin. Some 
 of them are the Kadarka, the Crelenjack, the Plavec 
 and Madrulj. All of them dark varieties. Among 
 the white are the" Vugava and Maraschino, a very 
 sweet grape from which a sweet liqueur wine is 
 made by that name (but this must not be mistaken 
 for the liqueur by that name which is a distillation 
 of cherries.) 
 
 The Vugava wine is of a bright golden color, 
 swe and spirituous. 
 
 Cerljenacer, color and taste like Malaga 
 Zlatarizza, rosecolor 
 Madrina, deep red, sweet 
 
 Rusivica 
 
 Muscat di Rosa, white 
 The latter from the Almissa Muscat grape, which 
 gives delightful sweet wine of delicate rose scent. 
 
 HOTEL STEWARD. 
 
 73 
 
 The Dalmatian wines are the most spirituous of all 
 Austrian wines, in some years containing over thirty 
 percent, of proof spirit, the strength of the other 
 wines ranging from as low as 12 to as high as 28 per 
 cent, of proof spirits. 
 
 Hung-aria. 
 
 The wines of Hungaria have been renowned for 
 many centuries. History states that the Romans 
 introduced the cultivation of the vine about the be- 
 ginning of the Christian era. Of the many excellent 
 varieties produced, the Takey and Rust wines are 
 the most famous, the former commanding a higher 
 price than any other wine in the world. 
 
 Takey wine is made from several kinds of grapes, 
 the Furmint or white Hungarian, the Weissling, the 
 white Takey and white Malvasia. The grapes re- 
 main on the vine until they are in a shrivelled con- 
 dition, and when gathered the perfectly dried 
 berries are selected and placed in tubs with per- 
 forated bottoms. The grapes exude from their own 
 weight upon each other. The drippings pass into a 
 receptacle placed under the tubs. The liquid so 
 collected contains a large amount of sugar. This is 
 called essence. It passes through a very slow fer- 
 mentation and contains but little alcohol. It must 
 be very old before being ready for market, and is 
 not considered fully matured until about thirty 
 years old in the barrel. 
 
 Takey Ausbruch is made by adding to the must 
 of the plump rip,i grape a certain per cent, of dry 
 berries. The wine made without any addition of 
 dry berries is called ordinary wine; and where the 
 grapes are pressed as they come from the vineyard 
 (dry and plump together) is called natural wine 
 "Szaiiiorodni. " 
 
 The imperial Takey grows at a small town named 
 Tarczal and ne^'er appears in trade. 
 
 Among the »vines of the first class, I will mention' 
 Takey, essence, sweet white 
 
 " Ausbruch " " 
 
 Ruster " " 
 
 Menes Magyarat Ausbruch, sweet, red and white 
 Bakacsonyer Bratenwein white 
 Somlauer 
 
 Szamorodnyer " " 
 
 Neszeling, table and dessert wines, white 
 Villany, like Burgundy, red 
 Adelsberger, dinner and dessert wine, red 
 Erlauer, light bodied red 
 Szegzardi, table wine " 
 Baraya, dinner wine " 
 
74 
 
 Stembruch, dinner wine, white 
 Ermellicker. Bratenwein " 
 Eisenberger, dinner 
 Odenberger, sweetish " 
 
 Somogy, red and white 
 Simonthurn, sweetish, red 
 Meneser, Ausbruch "like Port," red 
 Menesch, white 
 Magyarater, white 
 Karlowitzer, red 
 
 Tetenyer, slightly sweet, deep red 
 and many others. 
 
 THE PRACTICAL HOTEL STEWARD. 
 
 is done to prevent the wine from becoming sour 
 
 while still imperfectly fermented. 
 
 The barrels in which the must is placed are never 
 entirely filled, but there is always a vacuum of sev- 
 eral gallons. In the winter the wine is racked from 
 the lees and afterward a certain amount of spirits 
 added to each butt, the fine wines receiving much 
 less than the common ones at this time. To the 
 latter class Vin de Color is added, which is a quan- 
 tity of must boiled down to one-fifth its original 
 bulk in a copper kettle; this makes a brown liquid 
 almost the consistency of thin molasses, with an 
 
 The alcoholic strength of Hungarian wines aver- unpleasant bitter taste. Quantities of this is added 
 
 ages from i8 to 28 per cent, proof spirits. Takey until the wine is of the desired color. 
 
 has from 20 to 25 per cent. Sherry is naturally a dry wine, but as a large per 
 
 _ cent, of the export trade demands some sweet and 
 
 WmeS of Spam. some slightly sweet sherry, Dulce ir5 added in var- 
 
 In Spain they do not have cellars in which to make ious proportions. This is a preparation made from 
 
 and keep wine, but instead they have large build- the must of over-ripe grapes checked in its fermen 
 
 ings above ground with doors and windows. In tation by the addition of a large quantity of strong 
 
 these "Bodegas," as they are called, the wine is spirits with cane sugar. 
 
 made and kept until it is sold. The wine has no High class sherries are seldom shipped out of 
 
 protection from the sudden and sometimes extreme Spain. They use them principally in improving the 
 
 changes of temperature; it is no wonder, then, that new or more inferior qualities, which are exported, 
 
 many a butt becomes sick and has to be sent to the The fine sherries are made of separately selected 
 
 distillery to be turned into alcohol, which is the grapes, which are placed on mats to dry in the sun 
 
 case in that country. until they become shriveled and then pressed. This 
 
 While wines are grown to a g^eat extent all over class of wine is neither sulphured, colored nor 
 
 Spain, the sections where this industry forms a sweetened. 
 
 most important item in their source of revenue are The terms used for the different stages of the 
 
 Jerez, Manzanilla, Malaga, Granada, Valencia and wine is as follows: 
 
 Terragona. Of these Jerez heads the list in produc- Wine aged i year is "Vin dun Anno" or 'An- 
 
 ing fine sherries. In the other districts named they nadas.' 
 
 make, besides sherries, also white and red wines From the 5th to the 8th year it is "Fino." 
 
 From 8th to 14th year it becomes Amontillado. 
 
 14th " 2oth " " " Oloroso. 
 
 They are graded according to quality as follows: 
 Palma is fine and dry. 
 
 Double Palma ;same as above, but more developed. 
 Treble Palma: the higliest grade, best of Amon 
 tillado. 
 
 Palo Cortado is O'cioso, having developed a fine 
 
 both sivect and dry, some of them resembling those 
 of Bordeaux. 
 
 Of the principal varieties of grapes from which 
 sherry is made are the Mantuo Castellano, prolific 
 large berries; the Polomino Medium, green color; 
 the Perruno, small yellow, and the greenish white 
 Pedro Jimenez. 
 
 In making wine they first place all the ripe grapes 
 in a lagar (which is a trough of wood in which the perfume. 
 
 wine is pressed-) and dust them over with plaster of Doable Palo Cortado: finer than the above, 
 paris, which has the effect to neutralize the acid con- Treble Palo: the finest Oloroso, 
 tained in the grapes. After this they are pressed. Raya is the third quality. It is in its natural state 
 The weaker musts are then sulphured, which is done a good dry wine and is mostly prepared for exporta- 
 by filling a vat in the top of which is a sieve tion to England and America, 
 through which the must flows after being poured into Dos Rayas is a common wine, 
 the vat by a pump from below: the must flowing Tres Rayas, very poor, not fit to sell, 
 through the sieve spreads it like a shower and Besides sherries other wines of good quality are 
 causes it to freely absorb the sulphurous acid. This the: 
 
THE PRACTICAL HOTEL STEWARD. 
 
 75 
 
 Gold colored Pajerete, full flavored, sweet 
 Red Tinto do Rota, natural dry. 
 
 " Malaga, dry and sweet 
 
 " Tarragona, like Port 
 
 " Val de Penas, dry sub bitter 
 White Val de Penas, sweet 
 Red Malmsey 
 
 " Muscat 
 
 " Valencia, sweet, used for Port 
 
 " Vin Raucio, dry natural 
 
 " Ojo de Gallo, light aromatic 
 White Imperial Blanco, light aromatic 
 
 color, but with age changes to a brownish purple. 
 
 The section known to produce the finest Port is 
 the Alto Douro, and comprises the mountain slopes 
 bordering on the Douro River. In some places the 
 hills on which the vineyards are located are so steep 
 that it is necessary for men to carry the must, after 
 being extracted, to lower and more accessible places 
 in goat skins; it is then placed on the backs of don- 
 keys who carry it to such places still farther down, 
 where wagons are in waiting to take it to the Adegas. 
 The soil is so poor and so little of it that nothing 
 else could be raised but grapes: sometimes even 
 
 Alcoholic strength of Spanish wines are: the un- they die for want of moisture in warm weather, 
 
 fortified from 22 to 28 per cent. ; others with spirits The principal varieties of grapes grown are the 
 
 added range from 30 to 37 per cent, proof spirits. Alvarelhao, the Bastardo, the Toariga, the Gouveio 
 
 In concluding the subject of Wines of Spain it and the Souzao. As stated above the general treat- 
 may be well for me to explain the use of the term ment of wines is the same as in Spain. The lagares 
 5c5/(rra which we occasionally meet with, as in quoting (in which the grapes are placed to be crushed by 
 "Private Solera," referring to quality. the bare feet of men and are left to ferment before 
 
 After the wine has passed through the stage of extracting) are principally of stone about six yards 
 
 development, we will say, some of it is Palma, square. While it is said that the system of wine 
 
 double Palma, Palo or Raya. The dealer or mer- making could be improved upon in the Oporto dis- 
 
 chant separates them; he takes the Palma, or, rather, trict the fact remains that pure old Port wine is 
 
 Amontillado, and places them with others which he known to be one of the most wholesome stimulants 
 
 has of the same quality ; and the same with all the for feeble persons. 
 
 other classes. Now if he has a hundred butts of Besides Port wines Portugal produces large quan- 
 
 Amontillado and some one buys twenty-five, he titles of other white and red varieties, many of them 
 
 draws an equal quantity from each of the hundred dry similar to Bordeaux, but very little of them 
 
 butts to make up the twenty five and then goes to shipped abroad on their own merits, principally be- 
 
 the nursery, Criadera (the part of the Bodega where cause they will not stand travel. I will mention 
 
 his wine lies until it shows quality) and selects those of 
 
 twenty-five butts; or, if he has none of his own, The Province of Estramadura, the 
 
 then he buys of some other grower, some of the 
 same quality, and proceeds to refill the butts from 
 which he has drawn, thus keepmg his Solera in tact. 
 They never sell an entire butt if it can be avoided, 
 nor do they empty them. This has the effect to de- 
 stroy the effect or individuality of any one year's 
 vintage, the quality of the wine depending entirely 
 on the kind and quality of grapes. 
 
 Wines of Portugal. 
 
 As in Spain wine is made and stored above sur- 
 face, but the buildings are called Adegas instead 
 of Bodegas. The system of making wine is also 
 very much like the Spanish. 
 
 As a wine producing country Portugal holds a 
 most interesting place, owing to the famous Port 
 which has found its way to the markets of the world, 
 England and its colonies being the largest consum- 
 ers. Port is made both white and red; the former 
 is mostly shipped to northern Europe, Russia and 
 Scandinavia. The red when first made is of a deep 
 
 White, Lissubon, dry 
 
 Muscat Calcavella, sweet 
 Bucellas, good table wine. 
 The country surrounding Lissabon 
 White, Setural 
 
 Terma, light bodied, fruity 
 Red, Colares 
 
 " Barra-aBarra 
 
 " Faro 
 
 '• Lamego 
 
 " Salarem 
 
 " Moncaon 
 Ruby tint, Monsao, slightly astringent 
 Rose " tart 
 
 Golden " sweet, acidulous 
 
 Red, Areas, slightly sweet and acid 
 
 " Lamalonga " " aromatic 
 
 " Gouvio, full flavored 
 
 " MalvaS'ia 
 
 " Conaifesto 
 
 " Mouriseo 
 
Next to France, Italy is probably the most import- 
 ant wine growing country of Europe and some very 
 
 Wines of Madeira. 
 
 76 THE PRACTICAL HOTEL STEWARD. 
 
 Topaz, Villa Flor, spirituous, aromatic, both WineS of Italy 
 
 dry and sweet 
 Red, Lavardio, dry 
 
 " Azambuja, full bodied, tart, spirituous 
 
 r, , _ ,, , ,^ . fine varieties are produced there. The system of 
 
 Pale, Torres Vedras, soft, sweet *^ ■' 
 
 Ruby, Calvel, balmy perfume making wine in most localities is similar to that of 
 
 And many others. France and Germany to which large quantities are 
 
 The alcoholic strength of the wines of Portugal exported. 
 
 varies from as low as eleven to forty per cent, proof Some very fine v/ines of Northern Italy are those 
 
 spirits. of the district of Piedmont, where they are called 
 
 by the name of the grape from which it is made, 
 some of which are : 
 
 The wines of the island of Madeira are no less Red Barbera Table wine, dry 
 
 famous than tiie Port, and have held their promi- " Bonarda " ' 
 
 nence for several centuries. The same method of Fresa " ' 
 
 wine making is followed there as in Portugal, the " Grignolino " " 
 
 finest vineyard on the island belonging to the Royai '• Dolcetto '' ' 
 
 Family of that country. It is a very delightful wine. Wine made from a mixture of grapes is called 
 
 somewhat resembling Port, and their color is amber Uvaggio 
 
 and pale red. Red Borolo is a heavy full bodied wine of excel 
 
 The grapes from which Madeira is made are the lent quality. 
 
 Malvasia, imported from Candia and Cyprus Islands. Red Nebbiolo Secco, dry table wine 
 
 It is said that they make the best wine. Other grapes Lombardy wines, considered of rather poor qual- 
 
 are the Vidogna, the Bagoual, the Mascatcl and ity. Well known growths from that section are: 
 
 Alicante, all bearing white fruit. The black are Red Corvino dry 
 
 the Batardo, the Negramal, the Ferral and the " Malvasia " 
 
 Tinta, all but the latter being used in making white " Erbametto "' 
 
 wine. In former years the custom for improving the " Bordagno " 
 
 wine was to ship it as baiiast on a long journey to White Casalmaggiore, dry 
 
 ■warm climates, to the East or West Indies, this liav- Red Sassella, dry 
 
 ing the effect to hasten the development of the wine. In Venetia we find the following wines enjoying a 
 
 Such wines would then be quoted in the market as good reputation. 
 
 Madeira twice passed the line: Madeira East India, Red CorvinI, dry, rather harsh 
 
 etc. At present they use heated buildings with " Valpolicelio, dry, pleasant table wine 
 
 glass roofs, called estufas. The wine \9 fortified Red and white Prosecco, dry 
 
 with spirits at different stages without which it " " " Piccoiit dolce sweet 
 
 would be too weak to keep or travel The follow- White Montu 
 
 ing are the names best known in trade " Aleonzo 
 
 Buai Red Vini da Pasto 
 
 Maivasia ''■ Cesena 
 
 Scrciai '' Fori; 
 
 Verdeiho " Rimini 
 
 Produced at Cama do LoboA, Campanario. San The finest \vines in Italy are said to be grown in 
 
 Roque and Funchai the latter being the principal Tuscany, some of the best among them are . 
 
 port. Brilliant purple Montepulciano, spirituous aro- 
 
 Wines of The Canaries 
 
 matic, rather sweet. 
 Red Asti, dry 
 
 Formerly a great deal of the wine grown there ' ChiancI, dry, delightful table wine 
 
 was marketed as Madeira, but now they are princi- *' Pomino ' ' " 
 
 pally sold as sherries to Central America and Brazil. " Artimino ' ' " 
 
 It is on these Islands where the once famous Sack. '• Carmignano, dry, delightfui table wine 
 
 a light sweet wine was raised, the expression having Red and white Montalcino, dry, delightful table 
 
 been taken from Sec or Secco. wine 
 
THE F'RACTICAL 
 Red Ripa, dry, delightful table wine 
 
 " Poggiosecco, sweet 
 White Nippozzono, dry 
 Altomino " 
 
 Castelruggero " 
 In the South of Italy the far-famed 
 
 Red and white Lacryma Christi, sweet 
 Red Falerno, rather sweet 
 
 " La Cryma Tiberii, rather sweet 
 " La Cryrra di Casteilamare 
 White Capri bianco, dry like sauterne 
 Baja 
 " Furia d'Ischia 
 '■ Capo di Miseno 
 Falerno Faustiana 
 and many other sweet and dry varieties. • The La 
 Cryma Christi is extensively made into sparkling 
 wine and is said to be very popular in that country 
 as such. 
 
 In Sicily many good wines are produced of which 
 the best known are the 
 
 White Ma/sala, sweet, like Madeira 
 '• Malvasia " 
 " Moscato di Stramboli 
 Red Marsala, dry 
 
 Malmsey 
 Amber color Villa Solto, like sherry 
 San Sidero " " 
 
 " Amareno " " 
 
 Red tawney Mont Matrissa, tonical flavor 
 
 " brilliant Santa Venera, soft, pleasant 
 Amber, Dacarella, sweet, sharp 
 Deep amber Cavallaro, dry 
 " " Albanello, slightly sweet, sharp 
 
 " Alcantara, spirituous pungent 
 The alcoholic strength of the wines of Italy are 
 from 22 to 24 degrees proof spirits in the North to 
 as high as 29 to 30 in the South. 
 
 Wines of Switzerland. 
 
 The best wines in Switzerland are grown at Neuf- 
 chatel ; they are the: 
 
 Ruby color Cortaillod, dry like Burgundy 
 Faverge " " " 
 
 Boudry " " " 
 
 " " Concise 
 
 " " Colombier " " " 
 
 From the Canton of Vaud the: 
 White Deselay, fine, strong, aromatic • 
 " St. Saphorin, dry 
 '• Chebres, 
 " La Cote 
 
 HOTEL SIEWARU. jj 
 
 Among other rich wines are the: 
 
 Red St. Prex, dry, highly spirituous 
 " Salvaquin " " " 
 
 '• Gringet 
 Gold colored Aigle, dry. sub acidulous agreeable 
 " " Yvorne " " " 
 
 " " Glacier, rich liqueur wine 
 
 Red Visp, dry, full bodied 
 
 " Baillio 
 
 " Oberlander, dry 
 " Costamser, " 
 
 White Completer " 
 " Sieblingener " 
 Red Hallauer 
 " Karthauser 
 and others. The system of wine making is the same 
 as in France and Germany. The alcoholic strength 
 of Swiss wines ranges from 10 to 25 per cent, proof 
 spirits. 
 
 Wines of Greeoe. 
 
 Greece occupies a mo.-,t interesting place among 
 wine growing countries. In most instances the 
 cellars are level with the ground, like in Spain, but 
 the French system of wine making is most general. 
 Owing to the semi-tropical climate great care is re- 
 quired to prevent formation of acetic acid. The 
 white wines must be pressed as rapidly as possible; 
 and in making red wines the skins must be kept 
 under the surface of the must, and, as far as pos- 
 sible, the air excluded. 
 
 Resin is applied to all wine made for home use. 
 It is said that this is done to make the wine a pro- 
 tective against malaria fever; but the wines for 
 export are unresined, especially those grown in the 
 Islands Santorin. Cephalonia, Zante and the penin- 
 sula of Morea. I will mention some of the best 
 knovi'n and most favored varieties: 
 
 St. Elie, pale, original flavor resembling somewhat 
 fine Amontillado 
 
 Hymettus, rich ruby color. Burgundy flavor 
 Hymettus. white, " " like Sauterne 
 Noussa, red " " dry fruity 
 
 Kephisia, red and white, decided boquet, deli- 
 cate and dry 
 Patras, color and flavor like fine Port 
 Patras, white like Rhine wine 
 Mavrodaphne, a liqueur wine 
 Come, pale red, sweetish 
 Sautorin, red, becomes topoz with age 
 Night wine, a poetical turn for St. Elie 
 Sauto wine, delicious muscat made from partly 
 dried grapes like straw wine; made in pur- 
 
78 THE PRACTICAL 
 
 pie and white 
 La Cryma Cliristi, delicious, sweet like wine of 
 same name in Italy 
 The alcoholic strength of the wines from Greece 
 ranges from 15 to 26 degrees proof spirits. 
 
 Excellent sparkling wines are also made in that 
 country. 
 
 Wines of Russia. 
 
 The wine production of Russia is very limited and 
 is confined to the southern part, along the Black 
 Sea; though it is said that in Caucasia wine has 
 been produced for ages past and that the wines of 
 Europe have their origin there. The best wine is 
 produced in Crimea. The liqueur-wines are of a 
 delicious taste and boquet, and the red dry wines 
 of a beautiful color and all contain a high per cent. 
 of alcohol. 
 
 Sparkling wines like champagne are also made. 
 
 Vines principally grown there now are from Bor- 
 deaux, Burgundy, tlie Rhine, Austria and Hungaria. 
 
 The wines are named after the grape from which 
 they are produced, like Sauterne, Burgundy, Ries- 
 ling, Tokay, etc. The alcoholic strength of Russian 
 wines averages from 14 to 25 per cent, of proof 
 spirits. As a rule the} do not fortify wines in that 
 section. 
 
 Wines of Turkey and Roumania. 
 
 Roumania produces some very good wines on the 
 southern slopes of the Carpathian Mountains, re- 
 sembling in quality the Hungarian and Southern 
 Austrian product.s, being mostly white, of good rep- 
 utation for delicacy of flavor and boquet. 
 
 Best known varieties: 
 White Croznovano 
 Red Vigue de Monsieur 
 " Jassy-Nicorestic 
 
 Dealul Mare, Tohanic Scl.arata and others. 
 
 Although the Koran prohibits the use of wine, 
 there is nevertheless considerable produced in Tur- 
 key, its climate being most favorably suited forwine 
 making;and beforeMohammedanism took possession 
 of the country centuries ago, in fact about the be- 
 ginning of the Christian Era, the Romans derived 
 large quantities of their best wines from what is 
 now Turkey, especially the Islands of Cyprus, Crete 
 or Candia and Malta. 
 
 But very little of the^wines made there reach the 
 outside market. One reason for this is that in the 
 making of wine they have the custom of coating 
 their wine vessels with resin, and also add mastic 
 and turpentine to the must, which they claim is pre- 
 
 HOTEL STEWARD, 
 ventative against lung troubles; this gives it a most 
 disagreeable flavor and a foreigner would consider 
 it unfit to drink. This applies principally to conti- 
 nental Turkey. 
 
 Some of the wines produced on the Islands are 
 quite pleasant. The industry is confined principally 
 to the Christian population. The old fashioned 
 coned shaped vessel is still used, which is partially 
 buried in the ground. 
 
 In Candia is where the wines extolled by ancient 
 historians, Diodorus and others, are grown. Some 
 of them are : 
 
 Topez, colored Passum, sweet 
 
 " " Pramnian Malvasia, sweet 
 
 Fine Malmseys and Muscat wines are also grown 
 on this Island. 
 
 On the Island of Rhodes grows the wine which 
 was much favored by Byron, called Samian. It is a 
 muscat. On Seiv grows the wine which Pliny praised 
 over eighteen centuries ago. The wines grown near 
 Smyrna and Jerusalem very much resemble rich 
 Muscadines. 
 
 From Mt. Lebanon comes the: 
 
 Red Vin doux Rosu, sweet rose tinted 
 Vino d'Oro, bright dry wine. 
 
 The Wines of Persia. 
 
 The wines best known in ancient times in Persia 
 were of Ariana, Bactriana, Hycrania and Margiana, 
 grown on the slopes south of the Caspian. But the 
 best there at the present time are those of Shiraz 
 and Ferdistan. The wines in that country are made 
 in amphoral shaped vases holding a little more than 
 a hogshead, glazed both in and outside, and are 
 covered with mutton tallow. When ready for use 
 it is put in large glass Piasks, using wax and pressed 
 cotton instead of a cork for a stopper. The wine 
 dealers often mix Raki and saffron or extract of 
 hemp to make it more quickly intoxicating; they 
 also perfume the wine. 
 
 The best known wines of Persia are: 
 Red and white Shiraz, sweet 
 
 " " " Ferdistan " 
 
 " " " Haneadan " 
 
 " " " Tabris 
 
 " " " Teller and 
 
 " " " Kasbin. 
 
 V/ines of Africa. 
 
 It is said that before the advent of the Mohamme 
 dan religion, wine was extensively produced along 
 the entire North coast of Africa, but since then and 
 up to the time that France began colonizing Algiers 
 
THE PRACTICAL 
 and Tunis, the industry was entirely destroyed. 
 Now, however, the Frencli are raising considerable 
 quantities of good wines, principally from vines 
 brought there from the South of France, the pioduct 
 resembling that of the mother country. 
 
 In Morocco what little wine is made is done prin- 
 cipally by Jews. They apply the system similar to 
 that of Southern Spain. Grapes are said to grow 
 larger and sweeter there than most anywhere else 
 The wine is kept in large jars or vases and in goat 
 skins. 
 
 In ancient times the Nile Valley produced large 
 quantities of wine, considerable of which was ship- 
 ped to Rome. They were those of Arsinoe, Mendas, 
 Koptos and Mareotis; but since the reign of Islam 
 only grapes and raisins are raised. 
 
 In Cape of Good Hope some very good wines are 
 made. The industry began almost with the coloniz- 
 ing under the Dutch, about the year 1650. They 
 imported from different European countries the 
 finest vines as well as expert vintners; the result 
 was that for many years the Cape wines which found 
 their way to the markets in Europe were much 
 sought and brought good prices; but of late years, 
 owing to large production and changes in English 
 tariff laws, prices have fallen to a normal value. 
 The principal wines produced are Sherry, Port, Ma- 
 deira, Frontigiiac (so called for the reason the same 
 class grape used and a similar method pursued in 
 the making as in the countries from which the vine 
 was brought); also large quantities of Cape Hock is 
 made. But the most renowned from that section 
 are the red and white Constancia, a sweet liqueur 
 wine, and the Pontac, fruity and dry. 
 
 Wines of Australia. 
 
 Vine culture in Australia is of comparatively re- 
 
 HOTEL STEWARD 79 
 
 cent date. Until the year 1840 the industry was 
 not known there. At that time, however, vines were 
 imported from France, Germany, Italy, Spain, Por- 
 tugal and of the best from other wine producing 
 countries, by the colonies, namely: Victoria, New 
 South Wales, Queensland, South and West Austra- 
 lia. Since then the industry has grown rapidly and 
 with gratifying results. The wines made there are 
 of superior quality and many of them have gained 
 considerable recognition of importance in European 
 markets. Red and white, dry and sweet liqueur, as 
 well as some sparkling varieties are produced which 
 are in most instances named after the vine or the 
 locality from which they were imported. 
 The wines most favorably spoken of are the: 
 Red Glenpora, dry 
 " Hermitage, dry like wine of same name in 
 
 France like Medoc 
 " Cabernet dry 
 " Burgundy 
 " Irrewang " 
 
 " Kapunda, resembling joung port 
 " Yering dry delicate 
 " Sunbury " 
 " Matavo, dry like port 
 Tawney red Beaumont, soft, sweet, spirituous 
 
 " Tintara, strong alcoholic 
 White Riesling, dry like Rhine wine 
 Rich golden Pedro Jimenez, dry, pleasant 
 Light " Temprano, dry soft 
 White Highercombe dry, sub acid 
 
 ' Auldana ' like Rhine wine 
 
 " Carwarra " " Sauterne 
 
 " Muscat 
 The average alcoholic strength of Australian wines 
 ranges from 16 to 28 per cent, proof spirits. 
 
3o THE PRACllCAL HOTEL STEWARD. 
 
 INTERESTING SELECTIONS FROM THE WINE LIST OF A DIRECT IMPORTER. 
 
 In completing the article on the Wines of the Old 
 World, and before starting on the American wines, 
 I think it may be of interest to many readers to re- 
 produce at this time the wholesale wine-list of a 
 direct importer. The information contained therein 
 is of value, and in printing it I take pleasure in mak- 
 ing the following acknowledgment. 
 
 « * 
 By courtesv of Mr. H. V. Bemis, president of the 
 BemisRichelieu Wine Company of Chicago, we pre- 
 sent the wholesale wine-list of the famous Richelieu 
 wine cellars as stocked in 1890, the wines having 
 been selected in Europe by Mr. Bemis, who is an 
 acknowledged connoisseur, and whose opinion on 
 all matters pertaining to choice wines has brought 
 him the regard and friendship of notable people in 
 both herriispheres. 
 
 * # 
 THE ART OF DRINKING WINE. 
 
 To know how to drink wine belongs only to a cul- 
 tivated taste; to know how to tempt guests to in- 
 dulge in it with pleasure, belongs only to the host 
 gifted with rare tact and artistic discrimination. 
 
 A painting from the hand of a master must be 
 placed in a favorable light, and with appropriate sur- 
 roundings to set off its excellence; the most beauti- 
 ful woman despises not the art of enhancing her 
 charms by harmonious auxiliaries or by judicious 
 contrasts. 
 
 There is, in the same manner, an art and a science 
 in drinking celebrated wines. 
 
 After studying the menu, one can decide on a 
 choice of wines, and on the order in which they are 
 to be served. 
 
 The following rules should be observed. 
 
 With fish: White wines. With meats: Rich red wines 
 At the conclusion of the repast: The oldest red wines. 
 After the dessert: White, sweet and sparkling wines. 
 
 In regard to the gradation of red wines, the rule 
 is to commence with the newest and least celebrated. 
 
 We shall see how these rules are followed by a 
 generous liver: 
 
 A few spoonfuls of soup, by their agreeable 
 warmth, prepare the palate and stomach to fulfill 
 their wholesome functions: a drop of golden Madeira 
 or of old Sherry, gives these organsall the necessary 
 activity. 
 
 With the oysters, which are followed by the fish, 
 come the fine Moselle and Rhine Wines, and the 
 white Bordeaux or white Burgundy wines, half dry 
 or sweet, far preferable to Champagne Frappe. When 
 the fish and oysters are removed, so are these wines. 
 
 When meat is on the table, the proper accompani- 
 ment is the red Bordeaux wine, mellow and rich, 
 clad in resplendent purple and with a perfumed 
 bouquet. 
 
 With Canvas Back, Mallard and Teal Duck, 
 richer meats— roast beef, wild boar, roebuck— is 
 served excellent, heady, rich red Burgundy. 
 
 When midway in the feast, the guests have ar- 
 
 rived at that satisfactory stage when the stomach, 
 still docile, manifests no further desires ; when the 
 taste prepared by a judicious gradation of sensa- 
 tions, is susceptible of the most delicate impres- 
 sions, the noble red Bordeaux wines make their tri- 
 umphal entry, and the "maitre d'hotel" proudly 
 announces their illustrious names- Chateau Mar- 
 gaux! Chateau Lafite! Chateau Latour! Chat. Haul 
 Brion ! Chat. Larose ! 
 
 After these wines, one can enjoy sweet Sauternes 
 and quaff a few glasses of foaming Champagne. 
 
 CLARETS. 
 
 It should be remembered that quality depends not 
 on the name, however high sounding, but upon the 
 vintage. 
 
 From the experts in Bordeaux I (H. V. Bemis) 
 learn the following facts regarding the different vin- 
 tages since 1848 and 1858, which were perfect. 
 
 1864. A grand vintage, developing like '48 and '58. 
 
 1865. A very full bodied wine, but the high growths 
 
 turned out hard and gradually deteriorated. 
 
 1866. Light thin wines of little character. 
 
 1867. A failure. 
 
 1868. Extremely full-bodied and expensive wines, 
 
 but never ripened in bottle. 
 
 1869. At first considered inferior to 1868, but after- 
 
 wards developed magnificent qualities. 
 
 1870. A vintage of immense body and color, very 
 
 costly, but has never developed into very 
 choice wines. 
 
 1871. Light in color, and therefore neglected; the 
 
 few growths kept intact, became Wines of 
 the greatest delicacy and bouquet. 
 
 1872. Thin in color and body: mediocre. 
 
 1873. Rough and hard wines without any maturing 
 
 power. 
 
 1874. A very useful vintage; except for the super- 
 
 iority of the 1875's, would certainly have been 
 held in high esteem. 
 
 1875. One of the largest and best vintages on rec- 
 
 ord. Ranks with the '48, '58 and '64's. 
 
 1876. A most indifferent vintage, which has deter- 
 
 iorated much by age. 
 
 1877. A bountiful, clear vintage, only requiring a 
 
 little more sun to make it equal to 1875's. 
 
 1878. Fine quality, distinguished by body rather 
 
 than their elegance. 
 
 1879. A very inferior vintage, coarse and rough. 
 
 1880. A pleasing wine, but thin; some growths suit- 
 
 able for dessert wines. 
 
 1881. A very full bodied vintage, but not as fine 
 
 wine as 1887's. 
 
 ^00^' Wines of different characteristics, but their 
 r.J'' \ merits destroyed by the mildew which was 
 88c I prevalent throughout the Medoc during 
 
 1886: J those years. 
 
 1887. A stout and full bodied vintage, suitable for 
 
 beverage purposes. 
 
 1888. A large yield of soft, full flavored wine, with 
 
 a very promising future. 
 
 1889. A soft, high-class wine, 
 
 1890. A full-bodied wine, like 1887's. 
 
 1891. Light in alcohol, but rather elegant; a fair 
 
 percentage of good useful wines. 
 
 1892. Full-bodied, but not considered as good as 
 
 any year since 1886. 
 
 1893. The largest yield since 1875; remarkable both 
 
 for quality and abundance, and must be 
 pronounced magnificent. 
 
THE PRACTICAL HOTEL STEWARD. 
 
 8i 
 
 WHOLESALE LIST. 
 
 CHAMPAGNES. 
 BRUT VINTAGE WINES. 
 
 Per doz. 
 
 Deutz & Gelderman, 1880 $65 00 
 
 Pommery & Greno, 1880 Go 00 
 
 Perrier Jouet, 1880 «5 00 
 
 Bertier A I'o., Carte Blanche, 1880 55 00 
 
 St. Maroeaux, 1884 88 00 
 
 Bertier & Co., Carte Blanche, 1881 88 OO 
 
 Club Imperial, Brut, IHSl 38 00 
 
 Sec, 1887 32 50 
 
 " " Brut, 1880 32 ,50 
 
 Irroy & Co., Ernest. Carte d'Or, '80 32 00 
 Moet & Chandon, Dry Imperial, 
 
 Cuvee 18. 1889 33 50 
 
 Perrier Jouet, Keserve Cuvee, 1880 32 00 
 
 Pommery & Greno, Extra Sec, 1880 34 00 
 
 St. JVlarceaux, Brut, 1889 34 00 
 
 Goulet. (ieorge & Co., Brut, 1889 29 50 
 
 St. Marceaux, Very Dry 32 25 
 
 G. H. Mumm & Co., Extra Dry 30 75 
 
 Moet & Chandon, Brut Imperial 33 50 
 
 White Seal 29 25 
 
 Heidsieck * Co., Dry Mouopole 30 00 
 
 Club Dry 30 00 
 
 Irroy & Co., Grand Extra Dry 30 50 
 
 Delbeck & Co.. Vin Brut 31 50 
 
 Veuve Clicquot, Yellow Label 32 25 
 
 Rulnart, Pere & Fils, Vin Brut 32 00 
 
 Piper Heidsieck, Sec 29 50 
 
 Brut 38 50 
 
 Pommery & Greno, Sec 32 25 
 
 Roederer, L., Brut 32 50 
 
 '■ Extra Dry 32 50 
 
 Goulet, George & Co.. Extra Dry 29 50 
 
 Perrier Jouet, Special 30 25 
 
 Brut 30 25 
 
 Deutz & Gelderman. Sec 29 50 
 
 BORDEAUX WINES. 
 CLARBTS. 
 
 •Chat Latour, 1809 46 00 
 
 tChat. Lafluj •• 45 00 
 
 •Chat. Laflte 1874 35 00 
 
 *Chat. Uaut Brlon, 1374 33 00 
 
 •Chat. Latour, 1876 39 00 
 
 •Chat. Mouton Rothschild, 1875 39 On 
 
 •Chat. Rauzan " 31 50 
 
 §Chat. Leovllle Lascases " 40 00 
 
 §ChHt. Lafite " 45 00 
 
 tChat Palmer " 24 .50 
 
 tChat. Larose " 25 50 
 
 tChat. de France, 1877 18 75 
 
 tChat. La Lagune " 19 75 
 
 tMedoc, 1878 8 25 
 
 tChat Mouton d'Armailhacq " 11 75 
 
 tPontet Canet " 12 75 
 
 tChat. Uaut Bailly '• 24 00 
 
 *Chat. BeyeheTelle " 18 00 
 
 *I^ontet C»net " 15 00 
 
 5-t. Julien " 12 on 
 
 §Chat Palmer Margaux '• 19 00 
 
 jchat Rausau Segla " 22 00 
 
 §(^hat. Leovllle Lascases " 23(0 
 
 'Pontet Cauet 1881 13 00 
 
 •Mouton liothschild " 21 50 
 
 *Chat. .Margaux " 24 50 
 
 §P0Dtet Cunet " 12 00 
 
 jchat. Larose " 1(> 00 
 
 K'hat. Mouton d'Armo " 14 00 
 
 §Cliat Moutoii Rothschild " 21 00 
 
 tChat. Montrose '• 18 00 
 
 §Si Estephe, 1884 9 50 
 
 t("h It. Wohlgemuth 1887 12 .50 
 
 *.Modoc " V 50 
 
 •St Kstephe " 8 00 
 
 •St ,iulien " 8 60 
 
 *Ch:it Smith Haul Laflte " 12 75 
 
 *rtauzau Segla " 19 50 
 
 §St. Julien " 
 
 §Chat. Larose " 
 
 IIGrand Vin de Larose " 
 
 5Jt Julien 1888 
 §Chat. Margaux 
 iChat. Loubens 
 
 §Medoc 1889 
 IIGrund Vin de Larose " 
 
 SAUTERNBS. 
 
 tChat. Sigalas Rabaud 1874 
 §Cliat. Kieussec " 
 
 t'-'hat. Yquem " 
 
 %Vin de Graves '• 
 
 "Barsac " 
 
 tSiiuternes " 
 
 tGraves 1878 
 §Uaut Sauternes '• 
 
 tUaut Barsac '• 
 
 tChat. Sigalas Kabaud " 
 
 §Chat. Yquem " 
 
 tBarsHC 1881 
 5 Uaut Sauternes " 
 
 tCtiat. Sigalas Rabaud " 
 
 §Sauternes 1884 
 §Haut .Sauternes '• 
 
 *tiraves " 
 
 *Barsac " 
 
 *Haut Barsac " 
 
 *Sauteriies " 
 
 tChat. Sitralas Rabaud " 
 
 5Chat. Latour Blanche " 
 
 §Chat. Yquem " 
 
 §Sauternes, 1886 
 5Haut Sauternes, 1887 
 
 BURGUNDIES. 
 RED. 
 
 iRomanee 1870 
 jMuslgny Vougeot " 
 
 tChambertin •' 
 
 iClos Vougeot " 
 
 tCorton 1874 
 tKomanee " 
 
 JMusigny Vougeot " 
 
 tChambertin " 
 
 icios de Vougeot " 
 
 tVolnay 1878 
 tNuits 
 
 iCorton " 
 
 tChambertin, 1881 
 
 tMacon 1885 
 tMacon Vieux " 
 
 tBeaujolais " 
 
 tPommard " 
 
 tRomanee " 
 
 tBeaune ■• 
 
 tCorton " 
 
 tChambertin " 
 
 WHITE. 
 
 ttMeursault 1846 
 
 t+Montrachet 1858 
 ttMeursault •' 
 
 'i', .Montrachet, la Gulche 
 
 "Etampe" " 
 
 ItMontrachet 1864 
 
 ttMontrachet 1870 
 Montrachet. Guichard, 
 
 Potheret & Fils " 
 "IMonlrachet " 
 
 t.Vleursault 1878 
 tMontrachet " 
 
 ti-'liablls Moutonne •' 
 
 ti'hablls 1881 
 
 tChablis Moutonne 1885 
 tMeursauit " 
 
 tMontrachet " 
 
 9 00 
 
 21 00 
 18 00 
 
 8 25 
 
 26 00 
 
 12 00 
 
 7 00 
 
 13 00 
 
 32 00 
 31 50 
 30 50 
 
 14 00 
 13 50 
 
 12 00 
 
 9 25 
 
 13 50 
 
 11 60 
 25 50 
 24 50 
 10 50 
 
 12 25 
 
 27 50 
 9 50 
 
 12 00 
 
 8 50 
 
 9 00 
 9 75 
 9 50 
 
 23 50 
 
 22 50 
 
 28 50 
 
 8 50 
 
 9 50 
 
 40 00 
 40 00 
 4a 00 
 48 00 
 26 00 
 30 00 
 32 00 
 30 00 
 32 50 
 16 50 
 18 00 
 22 00 
 22 00 
 10 25 
 10 75 
 10 50 
 13 25 
 24 00 
 12 25 
 
 20 00 
 
 21 50 
 
 54 00 
 00 00 
 54 00 
 
 96 00 
 54 00 
 54 00 
 
 64 00 
 54 (0 
 24 50 
 28 50 
 18 50 
 13 50 
 15 60 
 20 00 
 24 50 
 
 Grand Vin Rouge " 27 00 
 
 Vieux Ceps " 27 00 
 
 Ron anee " 28 00 
 
 Cios- Vougeot " 32 00 
 
 RHINE AND MOSELLE WINES 
 RHINE WINES. 
 
 Hochheimer Dom-Dechaney, 1865 
 Rauenthaler Berg " 
 
 Best Johannisberger Cabinet, 1868 
 Sielnberger Cabinet 
 Schloss .lohannlsberger Cabi- 
 net, Blue "^eal " 
 Rauenthaler Beru' " 
 Schloss Johantiisb'g'r Cabinet " 
 Schloss .iDhanuisbgr Cabinet 1874 
 Rudesheimer i880 
 Marcobrunner " 
 Geisenheimer Rothenberg " 
 Hochheimer 1884 
 Ilattenhelraer " 
 Rudesheimer " 
 Marciiliruniier " 
 Hochheimer Dom-Dechaney " 
 Rauenthaler Wleshell Auslese " 
 (ieisenhelmer 1876 
 Nierstelner Glock 1885 
 Bodenheimer 1886 
 Hochheimer 'J 
 Hallgartener •' 
 Liebfraumilch " 
 Rauenthaler Berg " 
 Marcobruntier " 
 Sparkling Johannisb'ger, Brut" 
 
 MOSELLE. 
 Graacher 1886 
 
 Brauneberger " 
 
 Sparkl g Scharzhofberger,Brut " 
 Jo^ephshofer. Auslese 1874 
 
 Piesporter 1884 
 
 Scharzhofberger " 
 
 Graacher Himmelrelch •' 
 
 MADEIRA WINE. 
 Malvasla 
 Old Bual 
 Serclal. Dry 
 Imperial Reserve 
 Old Madeira 
 
 SHERRY WINE. 
 •*Topaz 
 •"Oloro.so 
 •♦Amontillado 
 »*P. M. T. L. A. 
 Imperial Oloroso, 1860 
 Pemartin, Old Golden 
 Pemartln, Leviathan, 1836 
 Queen's Sherry 
 Pemartln (Red Label) 
 
 PORT WINE. 
 
 65 00 
 55 00 
 84 00 
 125 00 
 
 160 00 
 72 00 
 115 00 
 
 28 50 
 12 00 
 16 00 
 24 50 
 10 50 
 12 26 
 12 50 
 lu 00 
 20 50 
 22 60 
 12 50 
 18 50 
 
 8 50 
 
 9 75 
 10 50 
 
 12 25 
 
 13 50 
 15 00 
 31 50 
 
 8 50 
 10 00 
 
 29 50 
 18 OO 
 
 10 00 
 
 11 00 
 
 14 50 
 
 18 00 
 24 00 
 30 00 
 3-' 00 
 120 00 
 
 15 00 
 18 00 
 
 21 00 
 
 16 00 
 
 22 00 
 36 00 
 
 120 00 
 36 00 
 30 00 
 
 §5London Dock 
 
 5501d Vintage 
 
 §§Duke 
 
 §§Fine Old White 
 
 55Choice Old Vintage, 
 
 t+Superior Old White 
 
 t+Superior Old Red 
 
 16 00 
 18 00 
 24 00 
 
 26 00 
 
 36 00 
 
 37 50 
 37 50 
 
 SPARKLING BURGUNDIES. 
 Mousseux 
 
 Volnay 
 Oeil-de Perdrix 
 
 25 00 
 
 26 00 
 
 Commendador. many y'rs in bottles 21 00 
 
 * A de Luze * Fils. 
 
 t Evariste Dupont&Co. 
 
 5 Boshamer. Leon & Co. 
 
 il Versein & Minville. 
 
 "T Bonon & Gustier. 
 
 i F. Chauvenet. 
 
 it Bouchard Pere et Fils. 
 
 IFH Cafe Riche. Paris. 
 
 §5 Sllva & Cosens 
 
 +t Sauderaan's. 
 
 ** Gonzalez Byass & Co. 
 
 The reader will see from the foregoing that the 
 grading of wine by vineyards from which they are 
 derived does not altogether fix their value, but the 
 year in which they were produced is the most im- 
 portant factor, as no two successive years" yield 
 wine of exactly like character, which will be noticed 
 by a careful perusal of the list of vintage clarets. 
 As a further illustration of this fact I will quote a 
 few prices as found in a recent issue of Bonfort's 
 Wine and Spirit Circular, -which I believe is looked 
 upon as an authority all over the country. There is 
 in the list of one Bordeaux firm a Pontet Canet (no 
 age given) at |io per doz. quarts; further on Ponlet 
 Canet, 1887, $12.75 per doz. quarts. There is also in 
 
 the same list a Chat. Lafite grand vin 1888 at $20,25, 
 and Chat. Lafite grand vin 1874 at S39 per doz., and 
 the same wine of 1870 at $39 per doz By looking 
 over the vintage list one can readily see why the 
 wine of 1870 does not command a higher price, 
 though four years longer in the cellar, than that of 
 1874. 
 
 Again I find listed by a fir-ri in Wiesbaden, a Mar- 
 cobrunner at $16 50 per doz. (no vintage given) ; the 
 same wine of 1886 at J23.30 and the same of 1862 at 
 §65: this demonstrates that the value of wine is reg- 
 ulated by not only considering the vineyard where 
 it is grown but also the year of its productiori. Wine 
 connoiseurs always call for vintage wines because 
 they are usually postpd on the quality of wines pro- 
 duced in certain years. 
 
82 THE PRACTICAL HOTEL STEWARD. 
 
 "WinPS of AmPT'iPa. duclng a large purple blackberry with a musty or 
 
 foxy flavor, are derived the Catawba, Concord, Isa- 
 bella. Horsford, Clinton and many others. There is 
 a belief that an Asiatic hybrid between the yitis 
 
 Regarding the raising and making of wine in this 
 country, it has been found, after many efforts, that 
 European vines will not thrive east of the Rocky 
 Mountains ; consequently all grapes for wine making 
 are native varieties found growing wild in various 
 sections of the country, which have been improved 
 by cultivation and hybridizing with foreign species. 
 
 It is said that wine was made in this country by 
 Spanish settlers in Florida as early as 1565 from a 
 native grape found in that section. But the first 
 attempt to establish a vineyard was in the Colony of 
 Virginia, about the year 1620, with vines and skilled 
 growers from Europe. For a while it seemed as if 
 their labors would be rewarded with success Sub- 
 
 Labrusca and the Vitis Rotundifolia was the original 
 of Viiis Vinifera. 
 
 Vitis Bicolor, the blue or winter grape found from 
 New York to Wisconsin and southward; it has a 
 sky blue color and is smaller than the Labrusca. 
 
 Vitis Aestivalis, ''summer grape" also "chicken 
 grape" found growing in Virginia and south to 
 Texas; small pale blue berries. From it was de- 
 rived the Delaware, the Cynthiana and Norton's Vir- 
 ginia: the latter two are the most promising wine 
 grapes east of the Rocky Mountains. 
 
 Vitis Riparia or "river grape" found all through 
 sequent failure of the undertaking caused the pro- ,, ,, , ^ , ^ , , ,^, . 
 
 the north from Canada to Colorado. The vines 
 
 moters to accuse the growers of ruining the vines; 
 but in later trials it was made evident that European 
 vines can not be cultivated, except on the Pacific 
 slope. The prevalence of the phylloxera east of the 
 Rockies caused every attempt to fail. 
 
 from this species are known to be proof against the 
 ravages of the phyolloxera. In view of this, large 
 quantities have been shipped to France for stock on 
 which to graft the finer wine producing varieties of 
 
 the Vitis Vinifera. 
 
 Wm. Penn made manv attempts in Pennsylvania; t-u^ m^^*i, A*io„t-„^ „• r- .■ a- j-ri- 1 
 
 ^ • The North Atlantic species I itis Cordifolta, known 
 
 Swiss colonists tried in Kentucky and Indiana; the commonl> as the "frost," -chicken" or "possum- 
 French in Tennessee, Ohio and Alabama. After g^^p^ ^^^^^^ ^^^^ New York to Iowa, south to Gulf 
 failure in all of these very little was attempted until ^j Mexico; produces small blackish fruit, 
 about 1826, when attention was called to the Cat- Vitis Rotundifolia or "Muscadine" of the South, 
 awba vine in Virginia, which was derived from the known also as the "Bullace" grape, the source of 
 Northern Fox grape ( Vitis Labrusca) one of the num- ^j^e Scuppernong,is the largest fruited species in this 
 erous species of vines growing wild, the most im- country. It is found growing from Virginia to Texas 
 portant of which is the Vitis Vinifera and grows in ^^j j^om Japan to the Himalayas, 
 the old world from 55 degrees North to 40 degrees other distinct species in this country are found 
 South latitude, and from which are derived the t^ be local, such as the Vitis Californica, known as 
 European varieties: in realitj said to be a native of the "Vaumee" of the Indians, has large clusters; 
 Turkey, Tartary, Greece, Persia and as far East as purple, rather pleasant fruit, 
 the Himalayas. There are instances in which the yuis Caudicaus is the Mustang grape of Texas 
 vine has attained trunks nearly three feet in thick- yms Arizonica, the canon grape of Arizona, 
 ness in warm climate. In this country the condi F//w Car?*a^«, the grape found in West Indies and 
 tions are not so favorable except in California. Eastern Mexico; also known as water withe. 
 
 While many varieties are obtained from the pro- ynis Blaucon of the Sierra Madres in Mexico and 
 
 pagation from seeds, the original varieties can only Central America, and many others which it will 
 
 be perpetuated by grafting, cuttings, layers, or in- hardly be of interest to mention. 
 
 oculation. Experiments have been made with all the forego- 
 Wild species are most abundant in this country, ing species by hybridizing, with a view of thereby 
 the greatest numt)er being in Texas; but the Atlan- obtaining vines suitable for wine making and for 
 tic States are said to have more useful ones than table grapes, with good results in many Instances. 
 any other part of the world, four of the eight varie- Especially in the past fifteen years has great progress 
 ties found in that section having given rise to valu- been made in discovering grapes which prove de- 
 able vines. sirable for both purposes. I will mention some of 
 From the Vitis Labrusca, above referred to, which the most productive varieties suitable for wine mak- 
 was found growing along the New England coast jno- and for table use. 
 from Maine through the Atlantic states to Tennes- From THE LABRUSCA, we have: 
 see, and from Japan to the Himalayas in Asia, pro- THE CATAWBA: an abundant and reliable 
 
THE PRACTICAL HOTEL STEWARD. 83 
 bearer; fruit of medium size, round and of a dark black fruit, ripens quite late and is therefore de- 
 purple color; both good for wine making and a pop- sirable for market. It ships well, 
 uiar table grape; keeps well. When well packed WILLIE: large showy fruit, black, with thick 
 they will keep until the latter part of January. skin; an excellent grape for wine making. 
 
 THE CONCORD: large well packed bunches of From VITIS AESTIVALIS: 
 
 bluish black fruit, very extensively used for the The NORTON'S VIRGINIA: large bunches of 
 
 table they are today our most delicious grape for compact fruit; small blueish black berries which 
 
 eating. are very sweet and pleasant; ripen quite late but 
 
 TheCOLRAIN. very sweet and light green with adhere well to the stem ; yield abundantly, 
 
 delicate bloom when ripe; has but one seed; not CYNTHIANA: like Norton's Virginia both in 
 
 much known as a table grape but considered a good appearance and productiveness, but ripen a little 
 
 wine maker. earlier. 
 
 The DIAMOND, a large white grape about the DELAWARE: small compact bunches of reddish 
 
 size of the Concord very juicy and free from foxi purple fruit; berries rather small but are a most 
 
 ness. delicious table grape; they keep and ship well. 
 
 The EATON . like the Concord but less sweet and OZARK: large compact bunches \vith good sized 
 
 not so foxy. black berries of rich taste; considered an excellent 
 
 EARLY VICTOR: large white and juicy, fine wine and table grape; ripens quite late and keeps 
 
 eating grape and ripens quite early. well. 
 
 The GREEN MOUNTAIN: found in the Green From ROTUNDIFOLIA: 
 
 Mountains of Vermont. Said to more nearly re- The SCUPPERNONG; this vine cannot be sue 
 
 semble the Vinifera species than any other native cessfully grown north of 35 degrees parallel of lati 
 
 variety. It bears medium sized fruit, well filled tude. I am told that it is most productive when 
 
 bunches, greenish white when ripe; is very early, trained as for an arbor, and indeed it is the only 
 
 rather sweet and tender and free from foxiness. vvay that I have seen it grow, each vine covering 
 
 The HAYES: Medium sized, full bunches, green- some fifty square yards over wooden frame work, 
 
 ish white when ripe, of fine flavor; good for the It has numerous small branches, seldom having more 
 
 t^ble. than five large greenish white berries to a bunch. 
 
 HORSFORD. like the Concord, but ripens a little When ripe they spread large sheets of cloth or can- 
 earlier, yjs, while with long poles the vines are lightly beaten 
 
 The JUMBO, a large blueish black variety, bear- from above, which causes the ripe berries to drop 
 
 ing heavy bunches, being earlier than the Concord; into the sheets; afterwards the berries are run 
 
 pleasant eating and is therefore very popular in the through a kind of fan— a machine which blows away 
 
 New York market. all leaves and dead wood found plentifully mixed 
 
 The KEYSTONE; large bunches and compact with the berries by the peculiar process of gather- 
 berries about the size and color of Concord, but ing, and which must be removed before pressing, 
 skin more tough and keeps much better. It is said While these grapes are of a real pleasant taste and 
 in cool temperature it will keep until latter part of make good wine they cannot be used for the table 
 February. because of the small bunches. 
 
 The MILLS, a very large compact bunch, round Other hybrid vines which are well known in some 
 
 large black berry with blueish bloom; fruit firm and localities are: 
 
 juicy, adheres well to the stem, ripens later than MOORE'S EARLY: like the Concord, but several 
 
 Concord and keeps well. weeks earlier. 
 
 NIAGARA: good sized compact bunches, fruit LADY GRAPE: white, a little larger than the 
 
 medium sized, white, rather sweet, pleasant flavor; Concord and ripens about ten days earlier. It has 
 
 good for the table but does not keep well. a rich sweet taste; is a good table grape. 
 
 The OSWEGO: large black tender fruit: keeps POCKLINGTON: a very large white grape; it is 
 
 and looks better than the Concord. hardy, a fairly good table fruit and ships well. 
 
 The ULSTER PROLIFIC: medium sized bunches EMPIRE STATE: very much favored in the East, 
 
 with fruit somewhat smaller than Concord; very It has large handsome bunch, berries of medium size, 
 
 sweet; good table grape and keeps well. white, with a rich sweet taste: ships well. 
 
 The VFRGLNNES: medium sized bunch, large There are a great many other varieties, some of 
 
84 THE PRACTICAL HOTEL STEWARD. 
 
 them old and well known : to mention them all would ber of others have their vineyards, about ten thous- 
 
 require too much space and be of but little interest, and acres are devoted to the raising of grapes. The 
 
 * * * varieties grown are Concord, Catawba, Delaware, 
 The method of wine making in this country is ex- Isabella, Niagara, Norton's, Moore's Diamond, Ionia, 
 
 actly as in France and Germany for dry, still and Diana and a number of others. The Concord and 
 
 sparkling wines ; and the Spanish system is adopted Catawba form the bulk of the market or table grapes, 
 
 in making such wines as resemble sherry and A large per cent, of the finer varieties form the 
 
 port, and for liqueur wines. basis for the champagne couvee. Two hundred 
 
 In many instances the name under which a native thousand gallons, or about one million bottles, are 
 
 wine is placed on the market is the same as the vines annually made into sparkling wine ; the balance of 
 
 fromiwhich the same has been produced, as Catawba, the grapes are made into still wines which are : 
 
 Norton's Virginia, Concord, Scuppernong, etc.; but Catawba, white, dry 
 
 more often they are sold under a foreign label of Catawba, rose tint, sweet 
 
 some wine to which it may bear a slight resemblance Concord, red, sweet like port 
 
 as St. Julienne, Medoc, Pontet Canet, Burgundy, Sherry, white, dry and sweet 
 
 Derkheimer, Port, Sherry, etc. '^^^ CHAUTAUQUA grape belt is a strip of land 
 
 It does seem that if any wine made in this country '" ^^e extreme Northwestern part of the state, near 
 
 isof a quality which merits it being sold as similar Lake Erie; in this section grapes, mostly Concord, 
 
 to some foreign growth, it is surely worthy of having are raised for the market; and it is said that the 
 
 a name of its own, original with the surroundings Concord obtains a richer flavor in the Chautauqua 
 
 where it is produced. grape belt than anywhere else in the country. The 
 
 » annual production amounts to from 40,000 to 50,000 
 
 States where wine is extensively made are: New *°"'' ^^^y having shipped as many as 3, 500 car loads 
 
 York, Ohio, Indiana, Michigan, Illinois, Virginia, '" °"e season. 
 
 North and South Carolina, Tennessee, Arkansas Grapes are extensively raised in the HUDSON 
 
 and Missouri. Of these New York State has prob- RIVER VALLEY, consisting of such varieties as 
 
 ably made the greatest progress within the past Concord, Catawba, Empire State, Red Ulster, Elvira, 
 
 twenty years. Mr. Bauder of the Pleasant Valley Niagara, Delaware and others, nearly all of which 
 
 Wine Company of Rheims Station, New York, says: are shipped to market. 
 
 "The advance in American wines during the last The next state of importance is OHIO, along the 
 
 twenty years has been marvelous. A number of new coast of Lake Erie, including several islands. Var- 
 
 varieties of grapes have been developed and old ieties finding most favor are the Lady Grape, Martha, 
 
 varieties discarded. The great complaint against Worden (which is like the Concord), the Catawba, 
 
 American wines, on account of what they call foxi- Moore's Early, Lady Washington, Pocklington, Del- 
 
 ness, has largely disappeared, from the fact that, aware. Concord and others. 
 
 as we have improved the vine and the soil becoming White and red dry wine and sparkling wine are 
 older, much of the roughness is eliminated ; and I extensively made. A large per cent, of Catawba 
 venture the assertion that when our vineyards have grown are made into sparkling wine in Sandusky, 
 become as old in cultivation as those in France our Cincinnati and St, Louis, Mo. The dry Catawba, 
 grapes will be equally as good and perhaps some of "^ade in NORTHERN OHIO and adjacent islands 
 them better." '" Lake Erie, is ike best tvhite wine produced in this 
 =f, * ^ country, comparing very favorably with the better 
 Continuing Mr. Bauder says: "Our sparkling classof Rhine wines. The black grapes are extensive- 
 wines are in all essential things a well made Ameri- ly made into clarets and sweet wines, the latter sold 
 can champagne; and I venture the assertion that, as native port. 
 
 had we started to make champagne two hundred MISSOURI: The principal sections of this state 
 
 years ago our wine would enjoy the preference which where vineyards are planted for wine making are 
 
 that of France does today. Herman, Augusta, Blufton, Booneville, on the banks 
 
 "Production and sales have increased fivefold in of the Missouri River, and of late years grapes are 
 
 the past twenty years and we find American wines beginning to be extensively grown in the south and 
 
 growing more in demand every year." southwestern parts of the state. 
 
 In CENTRAL NEW YORK, where the Pleasant Until about twenty years ago Concord and Cataw 
 
 Valley Wine Co., The Urbana Wine Co., and a num- ba were among favored vines and were largely 
 
THE PRACTICAL 
 planted in many vineyards, but it was found that 
 they weie not suited to that locality, and while they 
 are still represented more resistant vines have in 
 most places taken their places. Norton's Virginia, 
 Cynthiana, Delaware, Herbemont, (of large compact 
 bunches having small deep purple berries with a 
 delicious sweet taste), and a large number of hybrids 
 derived from Texas and native Missouri vines com- 
 pose the main stock. 
 
 Most of the grapes are used for wine making, of 
 which a great deal is made, and some cf which is of 
 excellent quality, especially that made from the 
 Norton and Cynthiana, resembling in every respect 
 a first rate Red Burgundy, a sample of the latter 
 having been exhibited at the World's Fair, Chicago, 
 under the name of Black Rose and received first prize 
 among American red wines. 
 
 Wines of Missouri production are: 
 
 Red Concord (claret) dry 
 
 White " 
 
 Catawba 
 
 Rose " sweet 
 
 White Herbemont. dry like Mauzanilla 
 
 " Delaware, dry like Rhine wine 
 
 Red Norton's \ {Black Rose) 
 
 Cynthiana f dry like Burgundy. 
 
 Also wines resembling port and sherry. 
 
 Sparkling wines are made in Herman and in St. 
 Louis, the latter, from the Catawba grown in Ohio, 
 known as Cook's Imperial. 
 
 In NORTH CAROLINA, VIRGINIA, TENNES- 
 SEE and ARKANSAS a very pleasant white wine 
 is made from the Scuppernong, which has some re- 
 semblance to dry Catawba. In MISSISSIPPI, TEX- 
 AS, KANSAS, MICHIGAN, INDIANA and ILLI- 
 NOIS some grapes are raised for the market. NEW 
 MEXICO also raises grapes for the market. In this 
 territory as well as in parts of Arizona, European 
 vines are successfully grown. 
 
 CALIFORNIA: In this state we find that the 
 European vine is grown successfully and but few 
 American vines are planted. 
 
 Over two hundred >ears ago the vine was planted 
 by Spanish monks in the section where now ars Los 
 Angeles and San Diego. The varieties brought over 
 by them are still cultivated in old Mission Valley 
 and country surrounding San Diego, where they are 
 known as Mission grapes. Of late years, however, 
 the phylloxera has been very destructive, and so 
 far the only remedy has been to graft the European 
 varieties on native or resistant stocks. 
 
 The vines most favored for wine making are: 
 
 HOTEL STEWARD. 85 
 
 For RED WINE: 
 
 "Cabernet Sauvignon" or "Cabernet," small black 
 berries and bunches, juicy and sweet; the wine from 
 it being very robust is often used for blending and 
 irrsproving milder varieties. 
 
 "Cabernet Franc" very much resembling the Sau- 
 vignon, but inferior. 
 
 "Beclan" small clusters but compact ; berry small_ 
 black, thick skinned, makes a very choice red wine. 
 
 "Valdepenas," Spanish, makes a fine full-bodied 
 claret of a high character. 
 
 "Petit Syrah," large clusters, berries of medium 
 size, makes a choice red wine. 
 
 They have also "The Gamay," The Pinot Noir,'' 
 and many others, including "The Zinfandel." The 
 latter is by far the most productive and is therefore 
 planted to a very great extent in most of the vine- 
 yards. When properly handled it will make one of 
 the most desirable red wines grown in this country. 
 
 For WHITE WINE. 
 
 "The Melon Blanc," the same from which white 
 Burgundy is made in France. •■ 
 
 "Cadillac." small white berry of medium bunches, 
 very sweet; its high flavor makes it valuable for 
 blending. 
 
 "Semillion," the same as from which Haut Sau- 
 terne and Chat Yquem are made of in France. 
 
 "Sauvignon Blanc," similar to the above. 
 
 "Riesling," same as fro'Ti which fine Rhine wines 
 are made. 
 
 "Savignon Verte," "Orleans Riesling." "Verte 
 Longue," "Folle Blanche," and many others, includ- 
 ing some of the most successfully grown grapes from 
 all parts of the wine growing sections of Europe. 
 
 For SHERRY: 
 
 "The Palomina" from Spain is most popular; it is 
 very prolific, makes a fine dry wine of good flavor. 
 
 "Formit," same as from which fine Hungarian 
 white wines are made. 
 
 "Sultana," a delicate white seedless grape from 
 which also the seedless raisins are produced. 
 
 Other white varieties, some of which are used in 
 making sweet wines, are the "Clairette Blanche," 
 "Muscat de Frontignan," "White Elben," also some 
 varieties of American origin. 
 
 The foregoing is only a partial list of wine produc- 
 ing vines. I mentioned the varieties planted for 
 that purpose only. While these would also be the 
 best for the market they will not stand shipping. 
 For this purpose different kinds are grown which 
 are firmer and can be sent to most any part of the 
 world. I have no doubt but that nearly every hotel 
 man in the country knows some if not all of these 
 
86 THE PRACTICAL HOTEL STEWARD. 
 
 varieties, as at certain times of the year one can The following are some of th.e favored products: 
 
 find them for sale by the fruit dealers. White Aliso, dry like Sauterne 
 
 The most favored of these is the "Tokay," it has " Gutedel, dry like Rhine wine 
 
 very large bunches of pale red color, large oblong " Riesling, " 
 
 berries, quite firm, and is altogether of an attractive " Pineau Blanc, dry like Burgundy 
 
 appearance. " " Gris " 
 
 "Black Cornuchon," has large bunches, the berries " Cresta Blanca " " Sauterne 
 
 large, oblong, blueish black with lighter spots, ripens Red Pineau Noir " " Burgundy 
 
 quite late. " Zinfandel " " Bordeaux 
 
 "Emperor," has long loose bunches, large oblong " Mataro " " " 
 
 berries of purple black color, ripens very late. " Barbera " " Asti 
 
 "White Cornichon," large loose clusters with ob- " Claret " " Bordeaux 
 
 long yellow berries, ripens late. and white, rose colored and red sweet wines as 
 
 "Malaga," large bunches, berries long, oval, yel- before mentioned. 
 
 low, ripens early. In most instances the wine is given the name of 
 
 "Black Ferbara," medium sized cluster, berry the vine from which it is derived, but a great deal 
 
 round, black with a blue bloom. is also sold under foreign labels, or as the type of 
 
 "The Sultana," described above, "The Black the same like 
 
 Damascus," "The Black Morocco," and "Muscat," Medoc Type 
 
 the latter a good shipping grape is also used in mak- St. Julian Type 
 
 ing Sweet Muscat and Angelica wine, and is one of St. Estephe Type 
 
 the best raisin grapes; it has long loose clusters Typo Chianti, etc. 
 
 and large yellow berries, is very sweet and has a Before the formation of the California wine asso- 
 
 prominent flavor. ciation wines of that state were sold at prices which 
 
 The principal wine producing districts of this were ruinous to the growers, but now this is regu- 
 
 stateare: lated by concerted action of the association. How- 
 
 In the southern part, Los Angeles, San Bernardino ever, the prices of good native wines are still low 
 
 and San Diego, where large quantities of sweet or enough that every family could afford to have a glass 
 
 liqueur wines are made, which appear in the market of ihis health giving beverage with their dinner, 
 
 as Angelica, Muscatel, Tokay, Sherry, Port, Madeira Most American wines are fully matured when two 
 
 etc. The dry wines made in this district are too years old and very few of them will improve any 
 
 heavy and contain too much alcohol. The sweet more after being four to five years old. 
 
 wines are of a superior quality and in some respects * * * 
 
 resemble the original wine after which they are MEXICO: Some three hundred years ago the 
 
 named. vine was brought from Europe into Mexico and there 
 
 Further North in the Napa and Sonoma valleys grown successfully; but the industry received no 
 
 are the largest vineyards in the state, the climate attention, and very little wine was made. Of late 
 
 being more moist and cooler. Dry wine, both- red years, however, grape growing has received some 
 
 and white are made. St. Helena, Santa Rosa, encouragement under patronage of the government. 
 
 Cloverdale and Heraldsburg are the shipping * '' * 
 
 centers. SOUTH AMERICA: In Argentina a great deal 
 
 The system of wine making in California, while of wine is made from European vines and is said to 
 
 conducted on a large scale, is the same as the most tie of very good quality; also Chili, Peru, Uruguay 
 
 approved methods in France, and the quality in most and Brazil in the Southern part some wine is made 
 
 instances is of a high standard, surely much better from European vines which grow in the temper- 
 
 than the cheaper imported varieties from Europe. ate sections of South America successfully. 
 
THE PRACTICAL HO lEL STEWARD. 87 
 
 ALCOHOL. LITTLE CHAMPAGNE, second class. 
 
 Alcohol is a product derived from fruits, grain ^ES BORDERIES OU PREMIERE BOIS, for 
 
 and vegetables which contain glucose. The sugar ^""'" class. 
 
 is converted into alcohol by fermentation and then LES DEUXIEMES OU BOUS BOIS, fourth 
 
 extracted by distillation. class, and 
 
 All fruits in a ripe state are crushed, and when TROISIEME BON BOIS, fifth class, 
 
 placed in a mild temperature will ferment without The town of Cognac is tli^^ most central shipping 
 
 the assistance of any foreign substance. After the point, where also the prices are regulated once a 
 
 fermentation is completed, all sugar contained in month. 
 
 such fruit has changed to alcohol and is ready for When brandy is first made it is almost without 
 
 the still. The product obtained by passing through color and is qi te disagreeable to taste; but with 
 
 the still once is BRANDY, but by redistilling the age it becomes darker, also assuming a sweetish and 
 
 same over again several times PURP' ALCOHOL more pleasant taste. 
 
 will result. When grain or vegetables, such as rye. The strength of brandy is from 106 to 130 degrees 
 
 corn, barley, potatoes, beets, etc., are to be used, proof, or from 53 to 65 per cent, absolute, 
 
 the same must be first macerated and fermentation Almost 3very large vineyard in this country, as 
 
 induced by the addition of yeast. well as in Europe, has a distillery connected with it 
 
 Alcohol forms the active or intoxicating part in for the purpose of converting to brandy such wines 
 
 all fermented beverages. When pure it should reg- as will not answer for the market; also to distill the 
 
 ister 200 degrees, but it is very difficult to produce lees taken from the wine after racking, 
 it perfectly anhydrous or absolute. Most alcohol 
 
 we buy will register about 190 degrees or 95 per OT^ER FRUIT BRANDIES. 
 
 cent. pure. Other fruit brandies are: 
 
 Until the eleventh century, alcohol was not known KIRSCHWASSER, made from cherries, both wild 
 
 in Europe. It is said that the Arabs were the first and cultivated. 
 
 who knew the art of extracting it; and it was not PLUM BRANDY. (Zwetschkenwasser), from 
 
 until the early part of the eighteenth century that a prunes; made principally in Germany, Hungaria 
 
 Fiencli professor first found the way of making and Roumania. 
 
 alcohol. It was not long afterward that it became CIDER BRANDY (apple brandy) and 
 
 the base of medicines and of liquors for the table. PEAR BRANDY, made principally in Normandy 
 
 Since then the popularity of the same has increased RUM and 
 
 with the pace of civilization. It is useful in many TAFIA is made from sugar cane in the West 
 
 ways, and while its use is often abused, yet such Indies. 
 
 cases are insignificant compared with the many ARRACK is from sugar cane in the East Indies, 
 
 ways in which it has proven beneficial. MARASCHINO, from cherries. Made in Zara. 
 
 GOLDWASSER, from grains, in Dantzig. 
 
 BRANDY (Cognac). whiskey is from rye, corn, oats and barley 
 
 Brandy (Cognac) is a distillation from wine. By Made in Scotland. Ireland. United States and Can- 
 far the larger portion is being made in France, ada. 
 
 where, in the province of Charente, vast vineyards RAKIA, from grapes perfumed. Made in Hun- 
 are cultivated, the product of which is converted garia. 
 
 into cognac. The valuation placed on wine in this SCHIEDAM SCHNAPPS, (Gin), made from grains 
 
 district is according to the quantity of brandy that flavored with juniper berries. Made in Holland. 
 
 can be made out of it; in good years, for instance, BRANDY, from beets; made in Northern Europe 
 
 about five bottles of wine will make one of brandy; BRANDY is also made from lees of potatoes in 
 
 in bad years it will take double the quantity. Dis- Northern Europe. 
 
 tilling is begun immediately after fermentation is AZAKA, ARZA, ARKA, made from mare's milk, 
 
 complete, and by the beginning of March the brandy 'f Tartary. 
 
 is all made. A BR.ANDY is made from the juice of the agave 
 
 Brandy or eau-de-vie, as it is commonly called in i" Mexico and South America. 
 
 France, is divided into five classes, namely : PEACH BRANDY, made from ripe peaches in 
 
 FINE CHAMPAGNE is the best. the United States. 
 
3E THE PRACTICAL HOTEL STEWARD. 
 
 adding cardamom seeds and socctrine aloes. 
 
 LIQUEURS. WHITE CHARTREUSE is made from cinnamon, 
 
 Liqueurs and cordials are made b)' taking various mace, cloves, nutmegs, tonka bean, lemon-balm- 
 
 aromatic herbs of which they may be composed, re- hyssop, gcnepi, angelica roots and seeds, cardamom, 
 
 duce the same to fine particles, and are then macer- and sweet flag. 
 
 ated with sugar, alcohol and water for several days BENEDICTINE is from cloves, nutmegs, cinna- 
 
 untii thoroughly digested, then distilled and recti- mon, lemon-balm, peppermint, angelica roots, sweet, 
 
 fied. The product is then treated with syrup and flag, and genepi. 
 
 proof spirits, also the proper coloring. The usual TRAPPIS TINE is from absinth, angelica, mint, 
 
 strength of cordials is about 120 degrees proof, or cordamom, lemon, myrrh, sweet flag, cinnamon, 
 
 60 per cent, pure alcohol. cloves and mace. 
 
 ABSINTHE is made from dried absinthe (worm- EAU DE VIE DANTZIG is from cumin seed, car- 
 wood), dried hyssop, balm mint, green anise, Chi- away seed, celery seed, green anise, cloves and 
 nese anise, fennel and coriander seeds. This cordial cinnamon. 
 
 is made in several localities in France and Switzer- KUMMEL is from cumin seeds, coriander and 
 
 land, and in each place it is made differently. In orange peel. 
 
 Switzerland is where it was first produced. CREME DE MEN'THE is from peppermint-balm, 
 
 CREAM OF ANGELICA is made from angelica sage, cinnamon, ginger, and orris root, 
 
 roots, angelica seeds, fennel, and coriander. MARASCHINO is from ripe, wild cherries, rasp- 
 
 ANISETTE is made from green anise, star anise, berries and cherry leaves, 
 
 coriander, fennel, and hyson tea. CURACAO is from skins of oranges, cinnamon 
 
 CREME DE MOK.A is made from coffee and bitter and mace, 
 
 almonds. VERMOUTH is made from absinth, gentian, an- 
 
 PARFAIT AMOUR, grated skins of cediats, gelica root, holy thistle, calamus, nutmegs, sliced 
 
 grated skins of lemons and cloves. fresh oranges, cinnamon, germander, elecampane, 
 
 CHARTREUSE GFiEEN is made from cinnamon, and sweet wine of Picopaul. 
 
 mace, lemon balm, dried hyssop flower tops, pepper- There are several varieties of VERMOUTH, each 
 
 mint, thyme, costmary, arnica flowers, genepi, and of which contain some different ingredients. The 
 
 angelica roots. above are contained in the vermouth of Turin 
 
 CHARTREUSE YELLOW. Similar to above, (Italian). 
 
 _____^__ r 
 
 % 
 
 WHITEWASH. 
 
 _ _ . ^ How to prepare a lime whitezvash for wood, brick or stone: 
 
 Slack one bushel of lime with boiling water, keep 
 
 How to make your own soft soap tor scriibbinp: j j ■ ..1 *u *-„-, *u,„,,„u ^ 
 
 -^ ■' ' J ■s covered during the process, then strain through a 
 
 Have a tank made of No. 18 galvanized iron that 
 will hold about two hundred gallons. Place in the 
 
 sieve and add 
 
 One peck salt dissolved in warm water. 
 
 bottom a coil of half inch steam pipe, perforated so ^, . r 1 j- 1 j- u -i- 
 
 ^ ^ *^ Three pounds of glue dissolved in boiling water. 
 
 that the live steam will be evenly distributed. 
 
 Take eighteen pounds of caustic soda, dissolve. 
 
 Two pounds of Spanish whiting. 
 
 Six pounds rice flour boiled to a thin paste. 
 
 then add sixty-five pounds of grease and about ^ j 1. • ui • .^ j c » -.u 
 
 J ^ => One pound ultramarine blue, moistened first with 
 
 fifteen to twenty gallons of water, let boil slowly ^ ,.^^,^ ^^,^^^^ g^.^ ^^„ ^^^^^ ^^^.^^ ^,j ^^^ ^^^^^ 
 
 until all the grease is consumed, then add hot ingredients to the lime., then leave the mixture 
 water slowly until tank is full. .^^^^ ^ j^^ ^^^.^ 
 
 Should be heated before applying. 
 
I HE PRACTICAL HOTEL STEWARD. 
 
 A System of Wine Room Bookkeeping. 
 
 89 
 
 My wine room books consist of three, viz: one 
 Invoice or Receiving Book, one Issue Book and one 
 Stock Book 
 
 THE INVOICE OR RECEIVING BOOK. 
 The Invoice Book is an ordinary Journal into which 
 all bills are copied after receiving the goods. It is 
 just such a book as is kept in any store for the same 
 purpose, like the following illustration; 
 
 RECEIVING BOOK. 
 
 March, iSgg 
 16 
 W. A. Thomas & Sons Co. 
 
 I bbl. Old Jordan, spring 1891. 
 36.5 gallon at §1.80 
 
 ?5.oo $65.00 
 
 David Nicholson 
 
 5 cases Mumm's - 
 
 3 " 
 
 2 " Ruinart 
 
 2 " Cliquot Brut 
 
 19 
 Steinwender & Sellned 
 
 1 cask C and C ginger ale .S16 50 
 
 2 cases King Wm. Scotch whisky 42.00 
 
 quarts $30 I150 00 
 
 pints 32 9600 
 
 quarts 30 6000 
 
 33 66 00 
 
 S372.00 
 
 S58.50 
 
 THE BAR ISSUE BOOK. 
 (See Illustration on opposite page.) 
 For the Issue Book I take a blank record and rule 
 in vertical lines, leaving a space of 2)^ inches at the 
 margins in which to write the names of the wines as 
 issued. The first narrow space (next to the names) 
 * |I use to place the abbreviations of quantities, as qt. 
 ((for quart, pt. for pint, etc. The spaces following 
 ♦ere for recording the quantities issued on various 
 dates as shown at the head of the columns. To the 
 right of the page is: first, a narrow column for the 
 total quantities issued; and, last, the column for 
 the value, which is extended at the end of the month 
 as shown in the illustration at top of next page. 
 
 THE STOCK BOOK. 
 (See illustration on opposite page.) 
 
 The most important book is the one for Stock. 
 For this I also use a plain record, and rule in ver- 
 tical lines, using the entire folio, on which stock is 
 carried for five months without rewriting. 
 
 First, I leave a space in which I write the names 
 of all wines and liqueurs carried in stock, classified. 
 
 Next column "a" is to place the cost price per 
 single gallon or bottle, which answers for the folio 
 
 Column "b" is the actual stock as counted on the 
 last day of the month. 
 
 In column "c" I carry the total amount of what 
 was bought during the month (from the Invoice or 
 Receiving book) ; for instance, I bought 5 cases, 
 quarts, of G. H. Mumm's ; 3 cases, pints, of the same 
 and so on. 
 
 In column "d" are carried the total issues (as 
 taken from the Issue Book), as will be seen by com- 
 paring: I issued 36 quarts Mumm's, 40 pints of the 
 same, 3 pints Cook's, etc. After having entered all 
 the Goods Received in column "c" and entered all 
 the Issues in column "d", I add the amounts of 
 Stock on Hand in column "b" to the Total Amount 
 Received in column "c" and from the total of the 
 two I deduct the Amount Issued in column "d" the 
 remainder gives me the Balance (column "e"), which 
 still ought to be in stock on the day when actual 
 count is taken (for column "b") in April. Thus you 
 will see that of Mumm's wine there was in stock 
 March ist 18 quarts; received 60 quarts; issued 
 during the month 36 quarts; this latter deducted 
 from 78 quarts (the total of column "b" and "c") 
 leaves a balance of 42 in stock, which, at $2.70 per 
 quart, amounts to $113.40, 
 
 The stock in column "b" is a check on the stock 
 in column "e" and at the same time starts the new 
 month. 
 
 While this may seem difficult it is a very satis- 
 factory system, one where errors can be quickly 
 found, since both columns, "e" of March and "b" 
 of April, ought both be exactly the same : as will be 
 noticed in comparing Pommery quarts : note the "*" , 
 there are only 10 quarts in stock, but the Balance 
 column shows 11. There is one short, to be ac- 
 counted for. 
 
 THE ARLINGTON 
 
 Wine Room Issues to Bar 
 
 
 
 
 
 
 1900 
 
 Gals 
 
 BOTTLES 
 
 
 
 
 Qts 
 
 Pts 
 
 pts 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
90 
 
 THE PRACTICAL HOTEL STEWARD 
 
 March 
 
 
 
 ISSUES TO BAR. 
 
 
 
 
 DATE 
 
 Am't 
 
 I 
 
 3 
 
 5 
 
 9 
 
 12 
 
 14 
 
 17 
 
 ao 
 
 21 
 
 
 Total 
 
 Value 
 
 Mumm's 
 
 Ot. 
 
 
 12 
 
 
 6 
 
 6 
 
 
 
 12 
 
 
 
 36 
 
 ?97 1 20 
 
 <• 
 
 Pt. 
 
 
 12 
 
 6 
 
 6 
 
 6 
 
 6 
 
 
 4 
 
 
 
 40 
 
 .S7 
 
 20 
 
 Ruinart 
 
 Ot. 
 
 
 6 
 
 3 
 
 6 
 
 6 
 
 3 
 
 2 
 
 6 
 
 
 
 32 
 
 88 
 
 
 Cooks 
 
 Qt. 
 Pt. 
 
 
 
 
 I 
 6 
 
 
 
 
 
 
 
 I 
 
 6 
 
 I 
 3 
 
 16 
 90 
 
 St. Julian 
 
 Qt. 
 Pt. 
 
 3 
 
 2 
 
 
 
 
 
 
 
 3 
 
 
 
 3 
 5 
 
 2 
 
 2 
 
 55 
 50 
 
 King Wm. Scotch 
 
 Ot. 
 
 I 
 
 
 I 
 
 I 
 
 
 I 
 
 I 
 
 
 
 
 5 
 
 8 
 
 75 
 
 J. E. Pepper 
 
 Gal. 
 
 .^ 
 
 3 
 
 
 3 
 
 3 
 
 3 
 
 3 
 
 3 
 
 3 
 
 
 24 
 
 5b 
 
 40 
 
 Ciiquot 
 
 Pt. 
 
 
 
 2 
 
 
 3 
 
 
 2 
 
 
 
 
 7 
 
 10 
 
 22 
 
 Pommery 
 
 Ot. 
 
 
 
 
 3 
 
 
 
 
 
 
 
 3 
 
 8 
 
 49 
 
 • • 
 
 Pt. 
 
 2 
 
 
 2 
 
 
 2 
 
 
 4 
 
 
 2 
 
 
 12 
 
 18 
 
 00 
 
 Old Jordan 
 
 Gal. 
 
 2 
 
 
 
 2 
 
 
 
 1 
 
 2 
 
 
 6 
 
 12 
 
 90 
 
 Belle Nelson 
 
 Ot. 
 
 
 
 
 
 
 
 
 
 I 
 
 
 I 
 
 I 
 
 us 
 
 Ciiquot 
 
 Ot. 
 
 
 2 
 
 6 
 
 
 2 
 
 4 
 
 
 1 
 
 
 
 15 
 
 '1^ 
 
 3w 
 
 Total issues 
 
 $410 56 
 
 WINE ROOM STOCK BOOK 
 
 . 
 
 
 
 
 
 MARCH 
 
 APRIL 
 
 
 
 f, 
 
 "U 
 
 D 
 
 
 
 — 
 
 y 
 
 01 
 
 
 
 1899 
 
 Cost price 
 
 
 
 
 
 0) 
 
 t« 
 
 
 Value 
 
 
 
 '0 
 
 3 
 
 S 
 
 Value 
 
 
 
 yQ 
 
 a: 
 
 in 
 
 
 -y^ 
 
 Gi 
 
 t/) 
 
 
 
 CHAMPAGNES 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Mumm's qt. 
 
 2 
 
 70 
 
 18 
 
 60 
 
 36 
 
 42 
 
 113 
 
 40 
 
 42 
 
 
 
 
 
 
 pts. 
 
 I 
 
 43 
 
 44 
 
 72 
 
 40 
 
 7-, 
 
 108 
 
 68 
 
 76 
 
 
 
 
 
 
 Ruinart qt 
 
 2 
 
 IS 
 
 12 
 
 24 
 
 32 
 
 4 
 
 II 
 
 00 
 
 4 
 
 
 
 
 
 
 pts. 
 
 I 
 
 48 
 
 6 
 
 
 6 
 
 
 
 
 
 
 
 
 
 
 Clicquot qt. 
 
 2 
 
 82 
 
 14 
 
 36 
 
 15 
 
 35 
 
 98 
 
 70 
 
 35 
 
 
 
 
 
 
 pts 
 
 I 
 
 46 
 
 27 
 
 
 7 
 
 20 
 
 29 
 
 20 
 
 20 
 
 
 
 
 
 
 Pommery Sec qt. 
 
 2 
 
 80 
 
 14 
 
 
 3 
 
 1 1 
 
 31 
 
 13 
 
 iO* 
 
 
 
 
 
 
 pts. 
 
 I 
 
 50 
 
 32 
 
 
 12 
 
 20 
 
 30 
 
 CO 
 
 20 
 
 
 
 
 
 
 Cooks qt. 
 
 I 
 
 16 
 
 10 
 
 
 I 
 
 9 
 
 10 
 
 44 
 
 9 
 
 
 
 
 
 
 pts. 
 
 
 65 
 
 6 
 
 
 3 
 
 3 
 
 I Q5 
 
 3 
 
 
 
 
 
 
 WINES, BORDEAUX, 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 RED 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Chat. Lafitte qt. 
 
 2 
 
 05 
 
 22 
 
 
 
 22 
 
 45 
 
 10 
 
 22 
 
 
 
 
 
 
 pts. 
 
 I 
 
 15 
 
 36 
 
 
 
 36 
 
 4f 
 
 40 
 
 36 
 
 
 
 
 
 
 St. Julian qt 
 
 
 85 
 
 21 
 
 
 3 
 
 38 
 
 15 
 
 30 
 
 18 
 
 
 
 
 
 
 pts 
 
 
 50 
 
 18 
 
 
 5 
 
 13 
 
 6 
 
 50 
 
 13 
 
 
 
 
 
 
 WHISKEYS 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Belle of Nelson qt. 
 
 I 
 
 05 
 
 13 
 
 
 I 
 
 12 
 
 I 2 
 
 60 
 
 12 
 
 
 
 
 
 
 McGibbens qt 
 
 2 
 
 00 
 
 14 
 
 
 
 14 
 
 28 
 
 00 
 
 14 
 
 
 
 
 
 
 Cabinet gal. 
 
 3 
 
 60 
 
 .S4 
 
 
 
 5 A 
 
 194 
 
 40 
 
 54 
 
 
 
 
 
 
 J. E. Pepper gal 
 
 2 
 
 3S 
 
 122 
 
 
 24 
 
 q8 
 
 230 
 
 30 
 
 98 
 
 
 
 
 
 
 Old Jordan gal. 
 
 2 
 
 15 ' 32 
 
 36.5 
 
 6 
 
 62K 
 
 134 
 
 38 
 
 62I-2 
 
 
 
 
 
 
 King Wm. qt 
 
 I 
 a 
 
 75 
 
 ^ 
 
 24 
 
 c 
 
 5 
 d 
 
 19 
 
 33 
 / 
 
 25 
 
 19 
 b 
 
 
 
 
 
 
 Total 
 
 ti.175 73 
 
INDEX. 
 
 Africa, wines of. 78 
 
 A la carte and table d'hote, 35 
 
 Alcohol. 87 
 
 American wines. 83 
 
 Arrangement of the dinner bill of fare, 33 
 
 Assistant steward, duties of, 3 
 
 Australia, wines of. 79 
 
 Austri 1. wines of. 72 
 Baker ami pastry cook. 3 
 
 Bakery and pastry, list of utensils for 
 2.iO-raom and 40-room hotels, 6 
 
 Banquets. 45: book. 17, 19 
 
 Banquet menu, dissecting cost of, 19 
 
 Banquet table, ideas in setting, 47 (and 
 plate IV) 
 
 Bar, issues to, 89; requisition on wine 
 room. 89 
 
 Barr'^ls and bottles, cleaning. fiS 
 
 BILLS OK FAliK. 27: arrangement of. 
 for the dinner. 38: breakfast, arrange- 
 ment of (specimens) 29; breakfast, din- 
 ner and supper S|)tfCimens for 40 room 
 country bote'. 11; breakfast dinner 
 and supper specimens for lUU-room $2 a 
 day hotel. 12; breiikfast. lunch and din- 
 ner specimens of tirst class 2llO-r()Om 
 city hotel, 12: breakfast, luncheon and 
 dinner specimens of big resort hotel, 
 14; dinner (specimens ) 34: French out 
 of place on, in American 29; luncheon 
 ( specimens) 32: making (.see also men- 
 us) 2': supper, arranging the. 41; strive 
 for variety in. H9; to be even in quality 
 (Illustrations) 2S 
 
 Blendina (13 
 
 Book, banquet. 17 and 19; breakage and 
 Unes 10; prices, refeience for the pock- 
 et. IS: stock on liand, the. IT: wine 
 room stock. 89; storeroom receiving and 
 iss 1e.S. 15 
 
 Bookkeeping, storeroom. 15 
 
 Bordeaux wines. ti7 
 
 Bottles and bairels. cleaning, t)3 
 
 Bouillon, to serve, 57 
 
 Brandy. 87 
 
 BreakaL'e and fines book, 10 
 
 Breakfast bill of fare, arrangement of 
 (specimens) 29 
 
 Buffet luncheons 44 
 
 Burgundy wines. (iS 
 
 Butter, buying. 24; serving the. 4 
 
 BUYlX(i. 22: aiva' tages of dealing with 
 rela de house 25; talk with chef be- 
 fore going to market. 2H 
 
 Canaries wines of the. 7(i 
 
 Carving. .M: and service, steward super- 
 intend the. 9 
 
 Catering, party, 58 
 
 Champ:igne. 05 
 
 Cheap help, no profit in, 10 
 
 Chicken, to carve. 5(i 
 
 Claras, buying, 23; or shell oysters, to 
 serve. 57 
 
 Clarets. SO 
 
 Cleaning barrels and bottles, ('i3 
 
 Cotfee and tea making, 4; buying. 25 
 
 Cf^oks. the. 3 
 
 Cotes du Rhone wines, ffl 
 
 Cream and milk, serving the. 4 
 
 Daily report of storeroom issues, 17 
 
 Decisions, impartiality in. 10 
 
 Dining room, nurses and children's and 
 officers'. 5 
 
 Dinner bills of fare, arrangement of, 39; 
 (Specimens) 34 
 
 Dish pantry, the. 4 
 
 Dishes, the kinds to use in serving, 57 
 
 Dish heaters, daily inspection of. 8 
 
 Dishwashing, satisfactory method of. 4 
 
 Duck, to carve tame. 5(i; mallard, etc., 57 
 
 Egg boiler, daily inspection of, 8 
 
 Entrees, to serve. 57 
 
 Feeding tie help. 5 
 
 Fines and hreikaee book. 10 
 
 Fish, buying. 23: to serve, 57 
 
 France, wines of, 64, 67 
 
 Fruit, buying, 24; pantry, 3; brandies, 87 
 Game, buying, 24; dressed, preservation 
 
 of. 2'; 
 Garnishing, 57 
 Germany, wines of, 70 
 Goose, to carve. .5(> 
 
 (irapes varieties.cultivated in America. 82 
 (Jrcece. wines of, 77 
 Groceries, buying, 25 
 Ham, to carve, 5ij 
 
 llelp, feeding the, 2 and 5; managing, 7; 
 meal hoars, 5; no proUt in cheap help, 
 10; organizing, governing and feeding 
 the, 2; quality of. 10: rules for govern- 
 ment of. 8; waiters for the, 5 
 Hors d'oeuvres. to seive, 57 
 H. M M. B. A. menus, 49 
 Ilungaria, wines of. 73 
 Ice bo.x. the store room. 5 
 Ideas in setting a banquet table, 47 (also 
 
 illustration plate IV) 
 Impartiality in decisions, 10 
 Into-xicauts. as to 9 
 Inventory, storeroom monthly. 5 
 Issue book, storeroom, 15; wine room to 
 
 bar, 89 
 Italy, wines of. 7(5 
 
 Kitchen and kttchen basement Ideal (il- 
 lustration plates I and ID 
 Kitchen list of utensils, f or 250-room and 
 
 40 room hotels, li 
 Labor market to be considered, 8 
 Leg of mu ton, lamb, veal, to carve, 55 
 Liqueurs. 88 
 Loins of beef, buying and cutting up to 
 
 advantage. 23 
 Luncheon bills of fare (specimens) 32; 
 
 buffet, 44 
 Madeira, wines of. 7(i 
 Mallard duck and other wild fowl, to 
 
 carve 57 
 Managing help, 7 
 
 Market, to. 23: list of perishable foods. 21 
 ME.\TS. buying, 23; to serve, 57; preser- 
 vation of, 26 
 MENU, the arrangement of 48: for ban- 
 quet, dissecting cost of, 19: for 450 at 
 50 cents a plate. 12; the H. M. M. B. A. 
 banquets, 49; use and abuse of the 
 word. '29; for wedding, 59 
 Mexican wine-". S(i 
 Milk and cream, serving the, 4 
 Morals must be looked after, 9 
 Mutton, buying and cutting up to advan- 
 tage. 23 
 Nurses and children's dining room. 5 
 Officer^*' dining room. 5 
 Urganizatinn of 40- room country hotel. 
 10; of a lOO-room »2 ad:iy hotel, 11 : of 
 200-room city hotel of the first class, 
 12; of fashioniible summer hotel of 500 
 rooms. 13 
 Organizing a crew for first class hotel, 7 
 Oysters in shell, buying 23 
 Pantry, economy in the. 4; list of uten- 
 sils for 2:')0 room and 40-room hotels. 6 
 Party catering, oS 
 
 I'astry cooks and bakers, 3: utensils, 6 
 Perishable foods, steward's market list 
 
 of 21 
 Persia, wines of. 78 
 Portugal, wines of. 75 
 Poultry, buying. 24 
 Preservation of meats, 2o; of dressed 
 
 game, 2(i 
 Prices reference book. 18 
 Punch, the place for on the billof fare.38 
 Receiving book, sloreioora, 15; wine 
 
 room. 89 
 Report, steward's weekly (illustration 
 
 plate III) 
 Reprimands, 9 
 Requisition blanks on market room and 
 
 store room. 20 
 Requisition from bar on wine room, 89 
 
 Ribs, buying and cutting up to advan- 
 tage, 2.i 
 Roast beef, to carve. 55; to serve, 57 
 Roast pig. to carve. o(! 
 Roumania. wines of. 78 
 Rules for government of help. 8 
 Rules for help must be enforced, 8 
 Russia, wines of. 78 
 Saddle of mutton, to carve, 55 
 Salads, to serve. 57 
 Scrap table, saving at the, 5 
 Servants' halls, the. 5 
 Serving what dishes to use in. 57 
 Shell oysters or clams, to serve, 57 
 
 Shrinkage, how to avoid. 18 
 
 Shoulder or mutton or lamb, to carve, 56 
 
 Signs, warning, 10 
 
 Silver pantry, the. 4 
 
 Soft soaii for scrubbing, to make, 88 
 
 South American wines. 86 
 
 South of France wlnee, 69 
 
 Spain, wines of, 74 
 
 Sparkling wines. 66 
 
 Statement, itemized, of daily issues (il- 
 lustration plate III) 
 
 STEWARD in the storeroom, 5 
 
 Steward superintend carving and ser- 
 vice, 9 
 
 STEWARD'S DUTIES. 1; early morning, 
 8: evening. 10 
 
 STEWARD'S dally report to manage- 
 ment, 17; itemised statement of daily 
 issues (illustration i>late III); marktt 
 list of perishable foods, 21; weekly re- 
 port (illustration plate III); relation to 
 proprietor or manager. I; relation to 
 the guests, the housekeeper, the head- 
 waiter, 2 
 
 Still dry wines. 67 
 
 Stock on hand book. 17 
 
 Stock b"0k, wine room, 89 
 
 Stores, keeping and issuing. 18 
 
 STOREROO.VI, the, 5; bookkeeplne. 15; 
 Ice box. 5: issue and receiving bookg, 
 15; Issues, daily report of. 17; issues, 
 regular hours for. 5; monthly Inven- 
 tory. 5; steward in the, 5 
 
 Supper, arranging the, bill of fare 41 
 
 Supplies, system of ordering from distant 
 markets. 13 
 
 Switzerland, wines of. 77 
 
 Table d'hote and a la carte. 35 
 
 Tea. buying. 25; the meal, 44; and coffee 
 making, 4 
 
 Teal duck and other wild fowl. tocarve,57 
 
 Turkev, wines of. 78; to carve. 56 
 
 UTENSILS, list of. for kitchen, bakery 
 and pastry and pantry of 250- room und 
 40-room hotels. 6 
 
 Variety in the bill of fare, strive tor. 39 
 
 Vegetables, buying. 24: the place for on 
 the bill of fare. 'M: to serve, 57 
 
 Venison, to carve, 56 
 
 Visiting, none during working hour?. 10 
 
 Waiters for the help, a 
 
 Warning signs. 10 
 
 Wedding menu 59 
 
 WINES, ti2; art of drlnKlng ;ll; cl:i>;>^fl- 
 cation of some of the most lum.jus, 
 where grown and how made 61 
 
 WINES of America. 83; Africa. 78: Aus- 
 tria. 72: Australia, 79; Bordeaux, 67; 
 Burtrundy, 68: Champagne. ti5; Cotes 
 du Rhone. 69; Cjnarles.76; France. 64; 
 Germany. '.0; Greece. 77; Uungaria. 73: 
 Italy. 76; Madeira, 76; Mexico. 86: Per- 
 sia. 78; Portugal. 75: Russia. 78: Rou- 
 mania. 78: sparkling. 66: still dry. 67: 
 Spain. 74: South of France. 69; Switzer- 
 land, 77: South America. 86; Turkey. 73 
 
 WINE room, the, 5; bookkeeping." 89; 
 Issues. 6; temperature ••(. 6 
 
 Whitewash, lime, for wood, brick orstone 
 to prepare. 88 
 
 Yardman, the. 6 
 
Cook Books for Hotels and Restaurants 
 
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 WHITBBEAU'S HOTEL MEAT COOKING. Price, ¥2.00. 
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 FRANC ATE LLPS THE MODERN COOK. Price $2. 
 
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 THE CHEF'S REMINDER. 3rd edition. Price, $1 
 
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 LAWS OF THE UNITED STATES. LUNCHIiONS, Including SOUpS 
 
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 Is a collection of the articles contributed to the Hotel 
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 HOW TO BECOME A WAITER (RoedelspergeiPrlce 50 cents. 
 
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 (See chapter on Storeroom Bookkeeping on page 15 of this book.) 
 
 Date, 
 
 1 — 
 
 KITCHEN 
 
 
 
 
 DINING ROOM 
 
 
 
 
 OFFICE 
 
 
 
 
 BAR 
 
 
 
 a doz. 
 
 Suieettireada 
 
 1 
 
 eo 
 
 6 sat. 
 
 Cream 
 
 3 
 
 
 
 J«> 
 
 1 
 
 50 
 
 seal. 
 
 Bourb(m 
 
 9 
 
 50 
 
 10 lb,. 
 
 Flour 
 
 
 so 
 
 ■iOlbt. 
 
 Sugar 
 
 1 
 
 
 1 bot. 
 
 Ink 
 
 
 30 
 
 3 doz. 
 
 Lemon 
 
 
 60 
 
 3 doz. 
 
 Bau> 
 
 
 eo 
 
 i bu. 
 
 Pbaches 
 
 1 
 
 50 
 
 6 
 
 Toilet Paptr 
 
 
 42 
 
 2 lbs. 
 
 Cheese 
 
 
 30 
 
 50 i6». 
 
 Roast 
 
 7 
 
 50 
 
 1 lb. 
 
 Tta 
 
 
 <5 
 
 
 
 $2 
 
 22 
 
 
 $10 
 
 40 
 
 
 tio 
 
 00 
 
 
 
 $5 
 
 95 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 LAUNDRY 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 1(1 lbs. 
 
 Soap 
 
 
 et 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Blueing 
 
 
 20 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 .m 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 INDIVIDUAL ACCTS. 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Ibbl. 
 
 Flour { Prop rietora 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 family residence ) 
 
 fs 
 
 00 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 HOUSEKEEPER 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 s 
 
 Brooms 
 
 
 36 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Pumice 
 
 
 25 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 .61 
 
 
 
 
 
 
 
 
 
 BAKERY AND PASTRY ROOM 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Gdoz. 
 
 Eggs 
 
 1 
 
 20 
 
 
 
 
 
 
 
 
 
 
 
 
 
 10 lbs. 
 
 Butter 
 
 2 
 
 25 
 
 
 
 
 
 
 RF.CAPITULATION J 
 
 
 
 
 
 
 
 
 
 ts 
 
 i5 
 
 
 
 
 
 
 Kitchen 
 
 10 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 DiniDt; Room 
 
 s 
 
 95 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Bakerj & Pastry Room 
 
 3 
 
 45 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Office 
 
 2 
 
 22 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Laundrj 
 
 
 84 
 
 
 
 
 
 
 
 
 
 
 SERVANTS' HALL 
 
 
 
 
 Houacketper 
 
 
 61 
 
 
 
 
 
 
 
 
 
 12 lbs. 
 
 Sugar 
 
 
 60 
 
 
 Serrant-9 Hall 
 
 1 
 
 50 
 
 
 
 
 
 
 
 
 
 3 lbs. 
 
 Coffee 
 
 
 90 
 
 
 Miscellaneous 
 
 
 
 
 
 
 
 
 
 
 
 
 
 $1 
 
 50 
 
 
 
 St 
 
 57 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Bar 
 
 10 
 
 40 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Individual AccouDts 
 
 5 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Total, $30 
 
 it7 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Stock on Hand this a.M. 
 
 aoo\oo 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Received to-day 
 
 t7 1 15 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 ,<;|ij 
 
 
 
 
 
 
 
 
 
 
 MISCELLANEOUS 
 
 
 
 
 Issues to-day 
 
 3o!'»7 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Stock on Hand this e.ai$l,07 
 
 ia 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 House count 28 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 Cost i*r capita 87 CtS- 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 L 9 
 
 
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 HOTEL AND HOTEL SUPPLY 
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 PRICE 
 
 In cloth binding, eig-ht dollars 
 
 In half morocco binding-, ten dollars 
 
 In full morocco binding-, twelve dollars 
 
 This extensive work is the result of a lifetime's experience. The author, for thirty years the Chef of 
 Delmonico's, has included in this massive volume the recipes for the dishes, etc , which have made that 
 house famous, many of which are of his own introduction. * * * The best and most effectual manner of 
 providing healthy, enjoyable, and nutricious food, economically, without waste, is a leading feature of the 
 volume. * * * Every purchaser will doubtless fine permanent advantage and satisfaction in possession of 
 the volume ; many a recipe or entire menus may prove of more value to the user than many times the price 
 of the work. * * * It is so written and arranged as to be clearly and fully appreciated, even by the simplest 
 reader of the English language. * * * The work is, in all detail, up to date; all recipes have been fully 
 and satisfactorily tested, and are in daily use at Delmonico's. * * * No other work of tlie kind in existence 
 is nearly as thorough and extensive as is this one, which may be considered to have practically exhausted 
 the subject. * * * There are over 3 700 recipes, in all, in the book. These include variety ranging from 
 the simplest to the most elaborate, including those in use at Courts of Europe, and from its pages may be 
 prepared dishes and menus for from one person to a party of 400, or double or treble tliat number, etc. 
 *** A great variety of bills of fare are given, for each montli of the year, for Breakfasts, Luncheons, 
 Dinners, Suppers, Ambigus, Buffets, also for Invalids, etc., and a selection of specially interesting Bills of 
 Fare of Delmonico's from 1862 to 1894. Menus of dinners to Presidents Grant and Johnson, to Bartholdi, 
 Charles Dickens, De Lesseps, the Comte de Paris, and to other distinguished guests are given. * * * It 
 supplies ample matter for use of purchasers of limited means, as well as for those of generous resources' 
 * * * By means of reference numbers, also its exhaustive index, ready access is had, without a moment's 
 delay, to any item of information sought in its pages. * * * It also supplies useful and important hints to 
 those about entering pertinent professions. * * * It has an index for marketing, everything in season. * * * 
 The chapter on Ice Creams contains the most complete and exhaustive treatise ever written on that 
 subject. * * * The titles of dishes, etc., are given both in French and English. * * * The illustrations, of 
 which there are about 800, will prove of great value. They include table service of this and other coun- 
 tries. Instructions how to prepare, garnish, and serve, according to the traditional rules of our most able 
 predecessors, and now followed by the principal chefs in Europe and the United States, are given. * * * 
 THIS IS THE AUTHOR'S ONLY BOOK. Art and science combined have enabled him, at a great ex- 
 pense, to produce this Encyclopedia of Gastronomic and Culinar> knowledge and information, such as 
 must take its place as the standard work of its kind, for use of Chefs, Cooks, Stewards, Hotel Proprietors, 
 Pastry Cooks, Confectioners, Ice Cream Makers, Caterers, and for Private Families. Also for Sani- 
 tariums, etc. 
 
 Table service and bills of fare, 180 pages, 
 with illustrations. 
 
 Elementary methods and utensils, with 
 Illustrations. 
 
 Soups, over 200 recipes. 
 
 Sauces, 220 recipes. 
 
 Garnishlntjs, nearly 150 recipes, with il- 
 lustrations. 
 
 Cold side dishes, 65 recipes, with illus- 
 trations. 
 
 Hot side dishes, 157 recipes, with illus- 
 trations. 
 
 MoUusks and Crustaceans, 99 recipes, 
 with illustrations. 
 
 Fish, 218 recipes, with illustrations. 
 
 Beef, 165 recipes, with illustrations. 
 
 Veal, 105 recipes, with illustrations. 
 
 PARTIAL CONTENTS: 
 
 Mutton. 75 recipes, with illustrations. 
 Lamb, 100 recipes, with illustrations. 
 Pork, 49 recipes, with illustrations. 
 Poultry, 224 recipes, with illustrations. 
 Game, 103 recipes, with illustrations. 
 Miscellaneous entrees, li*8 recipes, with 
 
 illustrations. 
 Cold service, 2H7 recipes, with iUustra- 
 
 tio IS. 
 Vegetables, 172 reinpes.with illustrations 
 Egga. 101 recipes, with illustrations. 
 Farinaceous, 37 recipes. with illustrations 
 Hot sweet entremets, 134 recipes, with 
 
 illustrations. 
 Cold sweet entremets, 99 recipes, with 
 
 illustrations. 
 Pastry, 279 recipes, with illustrations. 
 
 Bakery, 19 recipes, with Illustrations. 
 
 Ices, 189 recipes, with illustrations. 
 
 Confectionary, 90 recipes, with illustra- 
 tions. 
 
 Wines, 10 articles, with illustrations. 
 
 Styles of setting tables of the last cen- 
 tury, illustrated. 
 
 Fruits and preserves, fully treated, with 
 illustrations. 
 
 Delmonico's Menus. 1862 to 1394. 
 
 Menus for lunch, for every month of the 
 year. 
 
 Menus for breakfast, dinner and supper 
 for each month of the year. 
 
 Menus for invalids. 
 
 Menus for garden parties. 
 
 Etc., etc., etc. 
 
 Followed by an Exhaustive Index, occupying 44 pages. 
 
 Large Octavo, nearly 1,200 pag-es. Illustrated with 800 
 
 very strongly bound. 
 
 Engraving's. BeautifuUj and 
 
 It is for sale by JOHN WILLY, the Hotel Monthly, 325 Dearborn St., Chicago. 
 
 Epicurean. 
 
Cooking for Profit 
 
 'mr 
 
 ¥* 
 
 * \ And Eight Weeks at a 
 
 Two Books In One. \ 
 
 Summer Resort 
 
 About 400 Pages. 
 
 ^ 
 
 By JKSSCrP WHITEHEAD. 
 
 A REMARKABLE VOLUME WHICH SHOWS HOW MONEY IS MADE BY BOARDING 
 PEOPLE AND WHAT IT COSTS TO LIVE WELL. 
 
 SECOND EDITION, - - PRICE, $3.00, 
 
 CONTENTS 
 
 Part first — some Articles for the Show Case. The Lunch Counter. Restaurant Breakfastsi 
 Lunches and Dinners. Hotel Breakfasts, Dinners and Suppers. Oyster and Fish House Dishes- 
 The Ice C earn Saloon. Fine Bakery Lunch. Quaker Dairy Lunch. Confectionery Goodsi 
 Homemade Beers, etc 
 
 PART SECOND — Eight Weeks at a Summer Resort. A Diary. Our daily Bill of Fare and 
 zchat it costs. A Party Supper for Forty Cents per Plate. The Art of Charging Enough. A 
 School Commencement Supper. Question of How Many Fires. Sez'cn Fires for fifty fcrsoris vs. 
 one Fire for fifty. The Round of Beef for Steak. A ISIeat Block and Utensils. Bill of Groceries. 
 A Month' s Sufplyfor a Summer Boarding House, zvith Prices. A Refrigerator Wanted. About 
 keeping Provisions; Pestaura?it Patterns. A Good Hotel Refrigerator. Cost of Ice to supply 
 it. Shall we have a Bill of Fare? Peasons zuhy: a Blank Form. Is Fish Cheaper than Meat? 
 Trouble with the Coffee. How to Scrub the Kitchen. Trouble with Steam Chest and Vegetables. 
 Trouble with the Oatmeal. Building a House with Bread Crusts. Puddings without Eggs. A 
 Pastry and Store Room Necessary. A Board on a Barrel. First Bill of Fare. Trouble with 
 Sour Meats. Trouble with the Ice Cream. The Landlord's Birthday Supper. Shozuiug hozu 
 rich and fancy Cakes zucre made and iced and ornamented zuithout using Eggs. The Land- 
 lady's Birthday Supper, Trouble in Planning Dinners. Trouble with Captain Johnson. Trouble 
 in Serving Meals. Trouble with the Manager. Breakfasts and Suppers for Six Cents per Plate. 
 Hotel Dinners for Ten Cents per Plate. Hotel Dinners for Seventeen Cents per Plate. Supper 
 for Forty for Eight Cents per Plate. Breakfast for Forty for Nine Cents per Plate. An Expensive 
 Wedding Breakfast, /o;" the Colonel and the Banker s Daughter . Four Thousand Meals. Review 
 Groceries for 4,000. Meat, Fish and Poultry for 4,000. Flour, Sugar and Coffee for 4,000. 
 Butter and Eggs for 4,000, Potatoes, Fresh Vegetables and Fruits for 4,000. Canned Fruits and 
 Vegetables for 4,000. Milk and Cream for 4,000. Total Cost of Provisions for 4,000. How to 
 Save Twenty Dollars per Week. How Much we Eat. How Much we Drink. How Much to 
 Serve. Work and Wages. Laundry Work. Fuel, Light and Ice. Total Cost of Board. How 
 Much Profit? How Many Cooks to How Many People? Boarding the Employees. Boarding 
 Children. Meals for Ten or Fifteen Cents. Country Board at Five Dollars. If — a Bundle of 
 Supposition. Keeping Clean Side Towels. How Many Fires — Again. A Proposal to Rent for 
 next Season. Conclusion. 
 
 THE CONTENTS ALSO INCLUDE: 
 
 One Hundred Different Bills of Fare, of Actual Meals, all with New Dishes; the Amount and the Cost 
 
 per Head. 
 Eleven Hundred Recipes. AH live matter that every Cook needs — both by Weight and by Cup and Spoon 
 
 Measure. 
 A Diciionarv of Cookery, Comprised in the Explanations of Terms and General Information contained in 
 
 the Directions. 
 Artistic Cookery. Instructions in Ornamentation, with Illustrations, and Notes on the London Cookery 
 
 Exhibition of 1885. 
 
 It is thoroughly analytical, practical, readable, and the first book of the principles of the systematic hotel-keeping 
 
 FOR SALE BY 
 
 John Willy, The Hotel Monthly, 325 Dearborn St., Chicago. 
 
HOTEL BBANK BOOKS. 
 
 Among the blank books for hotel use, de- 
 signed by the HOTEL MONTHLY, and which 
 have been adopted by hotels in all parts of 
 America are: 
 
 The "H. M." Transient Ledger 
 
 150-page, tight back, not indexed • $2.00 
 
 3oo-page, spring back, half Russia, indexed, 4.00 
 
 500-page, " " " " " 6.00 
 
 Soo-page, patent flat opening " " 7.50 
 
 800-page, patent flat opening " " 9.50 
 
 The Four-X Transient Ledger 
 300-page, spring back, half Russia, indexed 5.00 
 500-page, patent flat opening " 8.50 
 
 The Economical Transient Ledger 
 
 200-page, cloth bound, indexed ■ - 3.00 
 
 300-page, spring back, half Russia, indexed 4.00 
 
 500-page, ', '■ " " " 6.00 
 
 500-page, " " patent flat opening 7.50 
 
 Storeroom Issue Book 200-page, 2.00 
 
 " " " 400-page, 4.00 
 
 File Book, 300-page, indexed 3.00 
 
 Valuable Package Check BooKioo-leaves 50 
 
 Express Package Receipt Book indexed, 1.50 
 
 Pay Roll Book - - - 1.50 
 
 The H. M. Bellboy Book 50 cents 
 
 The H M. Special Order Book 50 " 
 
 Hotel Registers Ready Made 
 
 150-page, without blotter - - - I2.50 
 
 100-page, blotter every other leaf - - 3.00 
 
 The Bailey Stock Book, adapted for wine 
 
 or linen room - - - i.oo 
 
 The Mulligan Letter Forwarder, indexed I1.50 
 All the above books are carried in stock by 
 the HOTEL MONTHLY ready for immediate 
 shipment. Sample leaves or circular Illus- 
 trating the rulings, will be sent to hotels 
 upon request. Address, 
 
 JOHN WILLY, 
 325 Dearborn St., 
 
 Chicago. 
 
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