Chapter III: Part 3

On the evening of the twenty-fourth those who have not participated in the ceremonies of the previous day, make a vegetable offering in a similar manner.

Many of the wealthier classes make both offerings on the twenty-third. The poorest use only incense and candles.

The numerous sailing vessels on the rivers and lakes are as well fitted to supply the wants of the traveler as the hotels on shore.

The houseboats and some of the passenger boats rely for their meals on the kitchen boats, which are really admirably managed.

The fishing boats make use of a very primitive heating apparatus--a large boiler in an earthenware furnace set in a part of the deck, serving as the general cook book.

A great many pages might be covered by treating on the curious festivities which celebrate so many occasions, but they have been so often described in other works that a description of them here would perhaps savor too much of needless repetition.

_Other Works from the Book Department of THE CATERER_

Martyn's Menu Dictionary

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(_130 pages, two columns to a page, cloth bound._)

The most complete dictionary of menu, culinary and food terms ever published. More than _five thousand items_. In two sections: French-English and English-French. The first section includes also about 600 wine names with brief descriptive notes and both parts list a number of German words with English and French translations.

How to Make Money in a Country Hotel

Price $2

(_200 pages, printed on the finest paper and handsomely bound)._
_Third edition._

The reason for the great success of this work is probably to be found in the fact that the author does not content himself with merely advising "greater economy," or "better business methods"--instead he gets right down to a practical hold of the subject and shows _how_ to economize and how to increase one's trade.

The Financial Side of Hotel Keeping

Price $2

(_300 pages, handsomely printed and bound._) _Second Edition._

This book is entirely different from any other work on the hotel business. The main "story" takes up the matter of location, investment, equipment, etc., the "financing" of the business after starting, and many points touching on policy, organization, etc., and the management of the back part of the house. Following this is a series of papers on the restaurant business.

The Wine Steward's Manual

Price $1

(_108 pages, illustrated, cloth bound._)

A handy volume on the care and service of wines, with contributions from the highest authorities.

Foods and Culinary Utensils of the Ancients

Price 50 cents

Compiled from standard historical works. Seventy-two pages, well illustrated.

Dainty Dishes

Price (cloth bound) $1

By Adolphe Meyer, author of "The Post-Graduate Cookery Book," "Eggs
and How to Use Them," etc.

A book of specially "dainty dishes" which offers many opportunities to vary the daily bill of fare or the banquet or ball supper menu--usually without adding anything to the cost and sometimes at smaller expense.

The Post-Graduate Cookery Book

Price (cloth bound) $2

By Adolphe Meyer, for 11 years chef of the exclusive Union Club,
New York.

(_Nearly 300 pages. About 1,000 receipts._)

"The Post-Graduate Cookery Book" is a work containing matter supplementary to, or in advance of, the regular standard works on cookery and kindred matters.

It has a special intrinsic value to the purchaser, for it contains a large number of receipts for special dishes which have never appeared in print elsewhere. Some of these receipts are new, others are for special dishes which have helped to enhance the reputations of famous establishments both in Europe and this country.

Eggs and How to Use Them

Price $1

By Adolphe Meyer, Author of "The Post-Graduate Cookery Book," etc.
(_Third Edition._)

(_150 pages, cloth bound._)

About 600 receipts, classified as "poached, shirred, molded, omelettes, etc., etc.," and with titles in both French and English.

Fables of the Hotel Profession and Poems of Good Cheer

Price 50 cts.

_A dainty little volume of 88 pages, bound in gilt lettered cloth._

The "Fables" (by Charles Martyn) are little stories of the hotel business, which "hit off," in semi-humorous manner, many typical characters and conditions.

"Poems of Good Cheer" (by Frank W. Doolittle) is a title made generously broad to cover a number of verses on the hotel business, those engaged in it and the good things dispensed.

THE CATERER PUBLISHING CO., Established 1893. NEW YORK.

Publishers of THE CATERER, the "monthly text book" of the hotel, club and high-class restaurant business. Subscription price, $2 a year; $1.25 for six months.

THE CATERER keeps its readers informed on everything that is new in the hotel, club and high-class restaurant business--new ideas in service, reports of special occasions (such as banquets, etc.), new items of equipment, new points in system, etc. Every issue also contains a variety of other matter of general interest, "what's happening among our subscribers," etc.--all written in entertaining style.