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Show AnirrirJiH and 3InIard. 'Have you ever noticed," in-tjuired in-tjuired an oliservaut young man with whom I wasluncliiugtheotherday, "how few American eat niu-tard?" I confessed a lack of study in that direction, and he continued : "In England mustard Is the great national cuiidiment. Au Englishman English-man will never eat beef, liacou,ham, or steak w ilhout it, and many of tin 111 season mutton with It. Au KnglL-h tramp to whom you gave an unseasoned beef saudwlch would slop and ask you for mustard before he commenced to devour it. With Americans it is different. They never take mu-tard w itli beef, and rarely with anything elia, unless un-less it is very fat ham. Americans deluge their meat with hot Indian and other sauces, but they let mustard alone. My proof, say you? My proof is right here. Examine every mustard cruet iu this restaurant restau-rant and you will find that Iks contents con-tents might have been mixed ten years ago, for they look as old as Methuselah and smell twice as musty. I don't twlieve that there's a restaurai.t iu this city that uh-s a Imund of mustard a week." (Jiku.vo Journal, |
