1905-07-20 — Page 13

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HOTEL SECRETS.

THE HONGKONG'S" CUISINE.

IN COURT.

19th inst.

THE HONGKONG TELEGRAPH SATURDAY, JULY 22, 1905.

!from his duties and asking him to attend at the next board meeting on the Wednesday follow-

Tie was afterwards written to in reference f the now, or disturbance, between himself and Mr. Davies, and was dismissed from the com pany's service. On the receipt of that letter plantiff consulted bis solicitors and they wrote to the secretary of the company setting forth the facts of the case and asking that their client be resistated. They refused to do so; hence

INTERESTING STATEMENTS.

Quite a number of interesting items on the running of a large hotel were made public in the Summary Court this morning when the proceedings. Mr. Master read lengthy Puiste Judge, Mr. A. G. Wise, heard an action correspon tence which had passed in relation

to the inter and then adduced evidence. brought by Ernest Wolfurht, chel, against bu laté employers, the Hongkong Hotel Co. Ltd., to recover the sum of $4,000 for wrang ful dismissal.

Bedroom boys and other servants were present in forcé at the back of the Court, while witnesses for both sides attended in no small numbers; but these latter were ordered into the sinatl Court during the hearing of the case. Mr. B. F. C. Master, of Masers, Johnson, Stokes and Master, appeared for the plaintiff, and Mr. H. W. Looker (of Messra Deacon, Looker and Deacon), with whom sat Mr. E. sborne, Chairman f the Hotel directurate, represented the defendant coingny.

According to the statement of claim the phiutiff is chef at present residing at the Club Germania. On the roth August, 1903, he und the defendant company entered into an agreement whereby the hole! proprietors agreed to take Wobifaht into their employ as chef from that date for a term of three years, and to pay him for each calendar month of the first year 16 8., for, each calendar month of the second year £18:15, and for each calendar month of the third year 20.10.8, such salary to be paid in Hongkong currency ai the London telegraphic transfer rate on the day on which it becaure due. The plaintiffimuntain. ed that he faithfully and diligently served the defendant company as chef until the ist june inst when he was dismissed from the service and was refused to the allowed to continue in that capacity. He had been at all times ready and willing to continue with the company, and contended that he had suffered damage by the defendants' breach of the agreement He now claimed two months salary at 18.15 per mouth at exchange, 17,0-7,16, the rate of ax- chinge on the 1st June last $40:08 and twelve months' salary at £20,168 per month at the same rate $1,673.84 ma-ing a total of, $16749. He credited the company with two months salary recovered from them, reducing the amount to £3,673 83, but in order to bring the claim within the jurisdiction of the Sunimaty Court waiven $1,67385 and sought only to recover the balance of $1,000 as and for bis damages for the delendant's breach of contract.

THE DI FENCE.

To this claim the defendants replied that the terms of the agreement had been sufficiently set forth, and pointed out that the company had power to dismiss the plaintiff at any time if he ceased to perform his duties in the satisfaction of the directors, but in the event of such dismissal the company was to pay him two calendar months' salary and his passage second class P. & 1. to England provided such passage was avfiled of "within one month of his bring damissed.. It was a further, ferm of the agreement that the principal duties of the plainud would be to attend the market dady (Sumlays excepted) beforé 6 ani, and secure the best procurable fresh meat, fish, fruit, vegetatiles and other fresh produce for the use of the hotel. Also teach and supervise the Chinese cooks, pantrymen, and other persons employed by the company in the preparation and service of fund in the hotel. In addition to these the plaintiff had various other duties, On the 1st June last, the directors having for u

The plaintiff was called and said that he was a Gernian by birth and had been a chef for close upon twenty years and, in fact, had been in the trade since he was 13 with the exception two years during which he served in the my. He saw Mr. Osborne by appointment at home and entered into an agreement to come out here as chef at the Hongkong Hotel. Mr. Haynes, was manager when he arrived on the 16th September, 1903. e did not think there had ever been a pennus complaint made to him of the way in which be performed his duties.

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HASTY WORDS

Did you express your regret for calling Mr. Davies a b-fool?—Yes. didst the meeting.

It was simply said in the heat of the mo ment ?-That was all.

Witness continued that he had always been willing to continue in the service of the com pany. He had always been on the best terms with the rest of the llotel employes.

In cross-examination by Mr. Looker the witness told how he had been engaged at Folkestone by Mr. Usborne, who explained generally the character of the duties which he į would have to perform.

FATTENING FOOD.

You remember the cold corned beef and you remember being told there was not enough fat in the cold corned beel?-Yes.

And you remember being requested to see that some proper fat was brought and put in the middle of the cold corned beef?—Yes.

And as a matter of fact didn't you comply. with that request by sticking in a lump of sucl? |—No, I never did.

`. Yes or no, was it done?-My No. I did it.

And you were superintending No. 1-It was done without my knowledge.

TISY CAKE.

Were you told that they wanted a European

Tipsy cake, a very favourite dish especially to superintend the Chinese because it was

with the ladies, is it not proper to put in a little difficult to get them to work ?—The Chinese are not so bad to work with. They cas bequor and wines?-Yes, it was always done.

Didn't the d rectars complain there was not taught.

Did you tell Mr. Osborne that you under-enough in?-Yes. stood all these things and were anxious to take the billet ?—No, I don't remember.

Did he say you would be under the orders of the hotel, manager 2-No, I was to be under the directors. Br. Osborne said the manager was a very quiet man.

You had to select the food and supervise the kitchen and the service, and attend to the

and see that brandy and wine were poured into Didn't Mr. Pons every Saturday have to go

directors come to the kitchen about three the tipsy cake?—That was all the time. The o'clock and the pastry.cook from the beginning always produced his tipsy cake when the d Teclors appeared.

Were you engaged to do what was done before or to improve the hotel ?-To improve it

has to do with it.

205

either in the dining or bed rooms, who required | grower of vegatables for many years, and did anything within reason that was not on the know what he was talking about. After refer menu, and not to require visitors to sign chits sing to the soused fish incident and the row for anything they required, but to take the with Mr. Davies, Mr. Looker said that the dis boys' chits. The plaintiff said that that was missal of the chef was not due to the words because the visitors had asked him for several used towards Mr. Davies. It was only a quas. things and he had refused to oblige them. tion of a month or two before he would hava

been dismissed in any case.

terms.

Wis Honour. That is what I was going to ask you. You are not on such good terms with Davies as you were with Haynes ?

Plaintiff Only until very fately—until the

The case was adjourned till Monday at romm.

CAR CONDUCTOR'S ACTION.

In the course of re-examination he said he had made an improvement all round. 10, was the compradore's duty to buy the coffee. None of the complaints made were anything beyond mere trivial matters and in fact were only men. tioned to bin in the course of conversation. Mr. Haynes and himself were on the best of SANITARY INSPECTOR MULCTED IN DAMAGES.

17th inst.' In the Court of Summary Jurisdiction, to day before His Honour Mr. A. G. Wise, Puisge Judge, the adjourned case of Choung Fook, tram conductor, residing at 4 Lee Yuen Street, against Dennis u'Kerie, sanitary inspector, I Percival Street, conclu:ling for $200 damages ing. The plaintiff alleged that the defendant, in respect of wrongful a rest, came on for hear on the 18th June, charged him with stealing 30 cents and detained him at No. 2 Police Station while the charge was being made. The ser geant at the station refused to take the charge,

insufficient. The plaintiff's case was closed at the last hearing.

last day or so.

rent in these things

His llonour-There is always an undercur

Was anything said to vou when you were cooking ?--I did, the 'cooking and attended to certainly, but I cannot see what the tipsy cake hotels and had always heard the plaintiff | however, on the ground that the evidence was engaged as to any additions to your sa everything that came in. laty in the way of Christmas "boxes," or any. thing of that soil? asked Mr. Master.

Osborne said that addition to my bonus Yes, replied the plainuff. In England, Mr.

there would he Christmas boxes; which he said would amount to about £50.

Did your receive a Christmas box' when the first Christmas canse round?-No. Never,

Did you apply to Mr. Osborne about it when he came back? Yes.

What did he say to that?-He denied it, and said he had never said anything about it.

Were you an gond terms with Mr. Osborne when he returned from England, and you spoke to him about the Christmas box 'i- When he came back he said the lood was very much better; and that he had heard nothing but goid about it.

Was anything said to you about the cost of meals at the hotel-Winess who at times could scarcely be heard a the reporter's table, was understood to reply that, when the time came along for receiving a Christmas 'tox 'the direc

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Mr. Looker pressed the witness on the ques- tion. What would you call a serious com- serious complaints. plaint," but the answer was that there were no

NO COFFEE KITCHEN,

Was there any complaint about the prepara, tion of the coffee shortly after your arrival? Complaint was anade that the coffee beans were Hot good. At home we have a proper coffee kitchen and women to look after it. Here there is nothing like that. I had to look after it and show the boys what to do.

Did you took a ter the washing of the beans?, Yes, several times.

COFFEE BEANS LIKE BLACKLEAD. Is it not a fact that under your supervision or without it, they were burning the coffee beans as black as your hat? (laughter). That, in the words of Mr. Parfitt, the coffee beans looked like the scrapings of a black-lead peo cil?-laughter)-The beans were not bumi too much.

On some occasions they were roasted quite or told him that the incals cost one-and-a-black?--I don't think so. It might have occur half times as much as they had done in the red once or twice, but I never noticed it and previous year and that therefore they could not never saw it. done him a bonus. They promised him that of, during the next year, he succeeded in bring

the meals down to $1.50 per day they would consider it. He had succeeded in reducing the cost much lower than that but had not received a bonus. Continuing, witness said he had done his level best to get the best produce he the Chinese to cook and so on. cant from the market, and had also taught

SUGGESTION AND COMPLAINT ROOK. Was there a director's suggestion, or com- plaint, honk kept?-Yes.

plaints about the meals at the hotel?-Yes.

Ups it contain the suggestions or com

book and it is sent to you and you have to sign A complaint or a suggestion is wiitten in the

it - Yes.

from the volume such as "not enough parsley Mr. Master proceeded in reid a few extracts

in sauce, cold beef very good;" "Spinnach talks not cut off;" "Several days past the bread has had a bitter, sour taste. Please see what is the matter," "Spinnach very gand (in brackets) I rejected one los yesterday," Soused fish in all, common and distasteful, not fit for the table. He had better use some sinned sardines or linned herring à la sardine

huile.“

es in the saused fish, whose recipe did you use on the day in question?-11 was by Mr. Os.

bone.

fish. When you first came to the hatet did you Mr. Osborne showed you how to cook the make any remark about soused fish~~Yes, spoke to Mr. Haynes and told him that I make it differently. Mr. Haynes said Oh, yes; it is done by Mr. Osborne. He wants me to make

long time been dissatisfied with the way the planiff performed his dues dismissed bim and sent him a cheque for two months' salary, stating that a second-class passage to England would be provided within one month from date. The plaintiff as first relused to accept such cheque, but hard since done so. The dissatis faction of the directors had been constantly communicated to the plaintiff both by the direct in that way." tors enilectively and individually and through” the medium of the hotel manager. The company the days on which the complaints were made denied that he had fail bfully and diligently served

it was done according to Mr. Oʻborne's recipe? thein, and declared that he had been awfully dismissed. On the 19th June last, plaintiff wrote to the company asking to be allowed a passage home in accordance with the terms of his agreement, but by the C. P. 1. Co. instead of the P. & O. line, and thereby acqinesced in the right of the Company to dismiss him.

"You continued doing it if that way, and on

~Yes.

Del you keep a list of the prices of meals for 10-057-Yes.

Take January, 1904; what was the cost of meals per day $159.

In 1905 what was it?-$1.4o.

His Honour-Is there a reduction all through?

Mr. Master. There is reduction all through, nty Intd.

Taking April and May 1904 and April and May 1915 was there in baths months an increase in the number of meals taken at the hotel? Yes.

In is reply to these assertions plaintiff alleged that he was not dismisted by the defendant company or by the duector, of the company under the clause in the agreement, Plaintifast year in May the cost was or in putsuance of the company's rights or thefo, the three meals, and this year it was powers vesied in them under the agreement. $9. ile also denied that he was dismissed because the directors had, for a long time, been dis satisfied with the way in which he had per formed his duties, and further declare that such dissatisfaction was never communicated to him by the directors either collectively or individually or through the medium of the hotel manager. On the 18th May he had a dispute with Mr. A. F. Davies, the acting manager, and solely on account of the disagreement was, in the first instance, suspended from his duties and subsequently dismissed.

With reference to that reply, defendants solicitors wrote that they did not wish to add

to the expenses of the action by filing another reply, but contended that the company was en- titled to distress the chef for the reasons alleged in the statement of defence, but apart from these reasons and even if they did not exist they maintained that they were legally just fied in dismissing him by reason of his con- duct and language on the 24th May last.

TROVILE OVER S USED FISHL

MORE ABOUT SOUSED FISH SQUABBLE.

went smoothly until May-there were no Witness, continuing, said that everything serious complaints Winess did not always attend the Board meetings. If the directors wanted him he atended. Latterly he had not been called in the meetings. About the be ginning of May there was a complaint about carrots. It was suggested that the carrots were hot good, but he cut them open and showed that they were good. On the th of May this was a question about the condition of the soused fish. On the 2nd of May soused fish was again served and still there was another complaint.

You had seen to the fish yourself?~! went to the market and saw a piece of fish there which Lordered to be sent to the hotel,

Mr Master proceeded, in enter into the des tails of the case and stated that the plaintiff | fish? —So far as I could see.

Were you careful in seeing it was good

The directors said the coffee was not black enough?-Never that I can remember.

Didn't they complain that the coffee beans were roasted far too much"?-I don't remember.

BLACK COFFEE RECIPE.

Didn't you say, "If you wan't black coffee. you have to roast the beans black"-Yes.

Is that right? I put it that under any circum stances you have only to roast the beans until they are brown, and that the blackness depends upon the amount of coffee used not upon the blackness of the beans?-The more you burn the beans the blacker the coffee you get.

WITHERED VEGETABLES, Wese frequent complaints made about the vegetables--the cauliflower a mud colour, the spinnach withered and stalky, the carrots old and woody --No, I never saw the vegetables mouldy.

Let us come to the fruit. You remember fresh peaches served up as hard as bullets?— I never sarved that.

On the 15th of June?-1 had felt the Hotel then.

I beg your pardon. But about oranges and bananas, were not frequent complaints made about them No, there were not.

Some questions were pur concerning the

condition of the tomatoes which were not good enough for the table, but good enough for the soup. The bananas were also spoken about.

You remember once when a bunch of bananas was held up, the bananas were so rotten that they fell off-I remember once back. He said "You must send them back tu Mr. Osborne sent two bunches of bananas

show the Chinese we are watching them."

There were twa bunches absolutely ratien?

There were two bunches out of 7a cattics The bunches had not yet been received by me; they were left for inspection by Mr. Osborne.

(Further reference was made to the rotten carrots which were spoken of earlier:) Osborne 2-Ahut the carrots.

On one occasion you were insolent to Mr.

Did you tell um he knew nothing about it? |--I said, - "What do you know about car-

rots?"-(laughter.)

In consequence of that were you not asked to step up to the lloard meeting-Yes, I told

you about that.

the next witness, and after endeavouring to K. Gaskell, who attended on subpocan, was enter the dock was shown the way to the wit nes box. He said he managed the bar at the hotel, and was for some time steward. He had had a lengthy experience in the supervision of

spoken of as a well known ches. He had never heard of any complaints having been made against the plaintiff in connection with his duties at the hotel, and he always considered he 'was very reliable and a first-class chel Guests had never complained about him. Hongkong was a difficult place to manage 60 far as catering was concerned, and especially so as regards fish which could never be relied upon. When Mr Haynes introduced witness to the plaintiff he told him he would always find him easy to get on with. The witness was not now connected with the catering; only the bar and could not speak as to the catering at the hotel at present,"

SECOND COOK SPEAKS.

Chan Choy, second cook at the botel for the

past ten years, said that since the plaintiff had been there he had taught him a number of anything that he was desirous of knowing new dishes. In fact he had taught_wilvess Who first showed you how to do soused fish? His Honour.-I suppose he will go back

to sometime before Confucius,

Witness, however, said he was first shown on board of a P. & O buat. Mr. Oshorne showed

compradore's room, and put the vinegar in him lum how to boil it until it was ready, in the self. Wirdess said that plaintiff was present during the meals giving directions.

Cross-examined he said he used to call plain tiff at 5.55 m. each day, and he usually took about fifteen minutes to get up. They were at "the market about 6:20. A great many of the dishes were still being cooked in the same way as formerly

What was the greatest change he made the ingredients he put into the dishes or the names he gave to new dishes a lot of were given to dishes made up of lowi.

Mr. H. W. Looker, of Messrs Deacon, Looker and Dencon, appeared for the plaintiff Mr. F. P. Heti, of Messrs. Brutton, Hatt and Gold- ring represented the defendant.

Mr. Hett, in opening the case for the defence, said the case for the defendant was practically a denial of the story given by the plaintif and his witnesses on all material points of this action. He submitted that there was no imprisonment, no restraint or detention of the person of the plaistiff by the defendant, The defendant's story was that his party board.. ed the tramcar at the Sailor's Home They denied that there was any question of travelling third class.

difference. They did as a matter of fact travel His Lordship-I don't see that makes any retense.

Mr. Hett, continuing, said that at Wing Lok Street, the car conductor came to the defend- counted the number of passengers in the party ant and asked for the fares. The plaintiff nod said the fares would amount to 73 cents. The defendant counted out the money into

the back of the car and the lights went out. Plaintiff's hand That was before the light went out. The plaintiff immediately went to Mr. Leonard, who was with the defendant, saw the wire and get into the car. Subsequently the defendant remove the trolley rope from the plaintiff came back and said, "You only gave me 45 cents." The ticket inspector was called and suggested that the defendant should see the manager.. The defendant never spoke to the plaintiff about going to No. 2 Police Station. Al the Police Station the sergeant said, "I don't think we can take this charge because this is a matter for the Tramway Company," it was denied that

police station said to the plaintiff. "You must come with me. The plaintiff was never te quested to go to the station. They contended that the conductor either wilfully stole the 30 cents, or by accident dropped the money, and by false representation of an existing fact altempted to get 30 cents out of the defendant.

I say the beans were burnt quite black? Mr. Osborne's decisions about the quality of and called it something else?-Yes and had the defendant as he got off the car to enter the

That was never done.

Parfitt and Mr. Polls about the fish served for Didn't you get frequent complaints from Mr.

breakfast? I don't remember that.

- TRICK STEAKS WANTED.

Do you remember Mr. Potts complaining about the cooking of the chops and steaks? Yes, he complained that the chops, and steaks were not cut as thick as they used to be. I

"You can save money by cutting them thaner," and Mr. Potis didn't object,

I say the reason Mr. Potts complained was got owing to the thickness or quality but because when he went to the kitchen be found that you cut them at about a quarter past twelve so that if anybody wanted a steak he

could have it at once 7-After I was here people who had to wait ten minutes for a chop several months i had different complaints from

or a steak. I spoke to Mr. Haynes and I said it would be much better to have the stenks ready in five minutes.

HOW TO SERVE A STEAK.

As a chef, tell us what is the proper way to serve up a chop or steak-to cook it an bour before or when it is ordered ?-When it is ordered.

You cooked the steaks and chops at ten minutes past twelve so that they would be ready at one? That was never done. r. Potts does not know how inany chaps or steaks were wanted at one o'clock. Sometimes to or 60

were wanted at ang time.

Questions continued on the subject of chops and steaks until the plaintiff remarked that they could also ask the No, z cook.

VEGETABLE MARROW SWIMMING, Has Mr. Davies, who has been acting-manager Since February, frequently told you about the service of the food and the cooking of the food ?-Nn.

Were not complaints made about the green vegetables-that the vegetable marrow was swimming in water -That was long ago..

The service was altered?I dare say. The vegetables are cooked at the last minute and

squeeze it. you cannot get all the water out even if you

Ever use a cullendar -Certainly.

ENTREES IN SILVER DISHES.

Were you ever told to serve entrees in silver dishes in the ladies' enom and to give a selec tion of each dish an that a person could please himself?Do you mean the entrees to be mixed up in one dish

If there were veal cutlets-would you bring

up a dish containing four or five cutlets i-Oh yes. I did that,

Always ?--If the boy said he wanted for oné

person gave him enough for two and if he asked for two I gave for three.

Didn't you say it was too costly to do that? Yes, I said it was very expensive.

Didn't the directors say-" Never mind the

And at that time were you not told to accept

the food-if Mr. Osborne said it was not good I was not to say it was good.

Did you consider the directors were satisfied with you under those circumstances ?—I can. not tell.

HINTS TO HOUSEKEEPERS. About six in the morning.

What time did you go to the market?

before six.

What did your agreement say -To go there

Did you often get there before six ?--Some times.

I put it to you that you were required to go before six to the market so that you would get everything of the best ?—My orders at the market were given between 1 and 11.30 am, on the day previous. I had everything ready.

Were you not expressly told at the Board meeting to take coolies in the market and bring the stuff back yourtell?—I was never told that. The directors said it might be better to take baskets and coplies.

It was your duty to inspect the gonds as they arrived at the Hotel --it was impossible to do that on each and every occasion.

CHRISTMAS BOXES AND TIPS. Now about Christmas boxes?—Yes. Do you mean in tell us that Mr. Osborne told you that you would get Christmas boxes from the Hotel residents? No. From the

boarders. That is what I understood him to say.

Did Mr. Osborne promise you that people who gave private dinners would tip you?-It was said I would get a lot of tips.

You would get Christmas boxes and tips? Yes.

You say when Mr. Osborne, came back you were told the food was very much better and he was very glad to hear it 7-Yes, he shook hands with me.

Shook hands with you! He says he never mentioned the thing He shook hands with meand said the food was very good. Mr. Folts was there at the time.

TIP-TOP RECIPES. You say you introduced several new dishes that the Chinese cooks had never heard of before }---Yes.

Give us some idea of those dishes?— (The first answer was inaudible at the Press table, but it hinted at something with Berne

sauce in it.)

Give us another?-Capon a la Toulouse made.

with sauce and eggs and butter and forced meat balls, etc., etc.

You really called that new dishes. Didn't you just give the cooks a chicken and say "Here's a mushroom, put in black or white or blue sauce "as the case might be and then give it a French name 2-Not at all.

Well, go on, will you?-Witness (reading Didn't the Chinese know mutton cullets be fore?-Muston cutlets á la Suisse.

had brought the action within the jurisdiction of Vitness explained how he cooked the expense 7-Yes and I saw that the orders of from a big ledger-like book)-Mutton cutlets.

and to make sure that it was properly to the taste of the Hotel patrons he added another bottle of vinegar to the fish.

What was the next you heard about it ? Next morning was very surprised to find a compliant in the book.

A COOK'S FEELINGS. What happened on the 26th May ?-Mr. Davies told me that his wife was to make some soused fish!

You objected to that?—Yes, the boys would laugh at me if they saw a woman coming into the kitchen to make soused fish.

You went out for a walk ?--Yes. I told Mr. Davies that I could not allow his wife to come into my kitchen.

the directors were carried out,

GIVING THE HOTEL A GOOD NAME. Explain how it was that on one occasion a single steak was sent up without garnishing or anything round it ?—That night I had a special dinner for about 25 people and I always cook a special dinner myself and I could not attend to the pantry service.

You get a commission for special dinners? Yes.

So you paid special attention to them?--Yes I always paid special attention and the diree tors always are vary pleased that I did so. They said at their meeting that it gave the Hotel à good name when people could depend upon getting good special dinners.

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Were not complaints made that the entrees and the scrambled eggs were "messy"?-1 don't think so,

the Summary Court because, in the first instance, he had wished so far as possible to avail himself of the latter part of clause 5 in the agreement as to obtaining second- class passage home by the P. & O line in the event of his leaving the Colany hefore the 1st July. When pleadings were ordered in the case and it was seen that the action could not come on before that date the plaintiff, white recognising that the object in bringing it in sum | mary jurisdiction was done away with, decided to continue with it in that Court. About the

• 27th May last, or a little earlier, continued Mr. Masier, there was some disagreement between the plaintiff and the directors as to the cooking of some soused fish which had been ordered by Mr. Osborne. The soused fish was not to his liking and he made a complaint about it. He

Wiiness stated that when he returned from said it was not tasty enough. Mr. Davies, the his walk he found a lot of soused fish in bis SCRAMBLED EGGS WITH PIG's Lard. acting manager of the holel, suggested kitchen and he asked "Whose fish is, that ?" Now, you are a chef. Tell us the proper | that Mrs. Davies, his wife, should: 'do' He was told that Mrs. Davies got the fish and way to make scrambled eggs?-Put buiter in some soused fish and bring it before the direct he told and of his cooks to send the fish up the pan ; the best way to do it is in water and ors at the tiffin one Saturday. This she pro. stairs. Mr. Davies came down and there were | have one small pan and a bigger pan. ceeded to do, and the chef going suddenly to some words ; Mr. Davies said "I suspend you." The ingredients-butter and eggsi-Yes, ghis kitchen found that one of his fish pans had | Witness replied " You can't do it: you have and salt and pepper (faughter),

been taken away to the compradore's room no right." Next day be received a letter Were you making scrambled eggs with pig's without anything having been said to him, from the directors' stating that they had sur.| lard ?—That was always done till' i came. That rather upset him and he spoke to Mr. pended him and on receipt of that fetter he did And you continued it?-It was always done. Davies about it. Ultimately they came to high not return to the pantry. He received a It was done half and half-balf lard and balf words and Ma Davies said, "1 will suspend cheque for $40t, 12 which he sent back.

butter.... you." The plaintiff replied "Oh, you can't de Is it not enough to make a chef annoyed to You continued it, did you not ?--Yes. that; you are a b —— fool. The chef had have his fish pans taken out of his kitchen You consider that proper, you a chef?-You eggs with lard and butter. You can' make it

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How is that made ?—- Butter and onions stew- ed together and made substantial, then mixed with eggs and put on the top of the mutton cut- lets and put in the oven and made dice and brown.

Another ?-Multon a la Westmoreland. Mutton and stewed mixed pickles mixed with buiter, etc., etc. ›

Did you teach them a new cold entree? Yes. Roast stuffed sucking pig and garantic of venl.

· But garantie of veal has been known in Chica since the beginning of time? The Chinese at the hotel didn't know it,

His Honour-Cannot you get to the end of the course?(laughter)

Mr. Looker--just getting to it immediately. This will be a fine appetiser for our tiffio (laughter).

ALDERMANS FARE.

Shortly before you left, Mr. Lewis-of the P. & . Company sent a turtle to the Hotel, didn't be ?--Yes.

And only four plates of soup were made from it ?-1 made for different people.

Not only four for the directors?—I don't remember how much I made.

You could make more than that out of a turtle?—If you wished to. It all depends upon what is wanted with the turtle.

The Court then adjourned for tiffin. After the adjournment, Mr. Looker read a April of 1904, in which he was asked to en deavour as far as possible to oblige visitors,

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He put in a few mushrooms and meat balls brown sauce and white sauce.

Itis Honcar-I like it the whole thing of a chef's business is the sauces. It is the way you serve up the meat in sauce that is impartani.

Mr. Looker-I don't know he could make any violent difference in the sauces by adding two or three things.

His Honour-But I take it that is the part of the chef's business; The foundation may have been known for years. The jaded appetite requires new sauces (ughter).

Mr. Looker. That may be so,

IRISH STEW.

His Honour. This witness has something to tell you about Irish stew-(laughter)

Mr. Lonker (to witness) --What about Irish stew then? The mutton was cut up and each person was to have a piece,

Was that a new dish that he taught you? We always had thai,

His Honour-i knew he had something to say about Irish stew (laughter),

Witness said he had seen the plaintiff weigh in the food on several occasions,

Ilis Honour-Do you think you are a better cook now than you were before the plaintiff arrived? I don't know. It is according to what the visitors say.

110 you think yourself a better cook?-1 say that i am good, but I don't know what the visitors may say.

I am afraid his professional pride won't let him admit that laughter).

THE NO. 1 Cont.

Wong Kum, the No. 1 cook, who has been at the Hotel for ten years, said the plaintif had taught him many dishes he had never heard of before. The plaintiff was always careful to see that things were properly cooked and care fully served.

Do you consider you are a better cook now than you were before the plaintiff came?— About the same..

Have you learnt anything 7-Yes, a little. Much? Yes, a good deal. He is very agreeable to us and teaches us our work.

In cross-examination, the witness said he was 9 years of age and he did not work very much.

His Honour-You are pensioned off, aren't you -Oh, no.

The evidence of the clerk to the compradore, and the fresh provisions clerk was given.

His Honour asked-Are you going through the whole staff of the Hotel?

Mr. Master (hastily)—Oh, no.

The No.: dining room boy was called, but, plaints, he replied that such things did not when asked whether he bad heard any com. come under his notice. Complaints went to

Mr. Davies in the office.

Mr. James Uxberry, agent for the Hotel, said he had never heard any complaints about the cooking at the Hotel. He had never heard anyone express an opinion on the subject.

The plaintiff's case was then closed.

THE DEFENCE.

In opening the case, Mr. Looker maintained that the agreement under which the plaintiff came to Hongkong gave the directors power to terminate the engagement at any time on giving him two months' wages,

His Honour-There must be reasonable dis- satisfaction.

ML Looker-Bona-fide dissatisfaction. Con tinuing, he said that the plaintiff was expected to look after the Hotel just as a careful housewife looks after her house. He had

His Lordship remarked that in a case where there was a dispute between a ticket collector and a passenger, whether it occurred in a trani- car or a railway carriage, the usual and the common-sensa thing to do was for the passen- ger to offer his name and address. They could. not stop the car or the carriage at every police station; it would dislocate the whole system. The defendant could have sard to the conductor- "Here is my name and address, and I intend to go to the end of the journey."

The defendant, in the course of his evidence, stated that he had been over six years in the Royal Irish Constabulary. He knew the law relating to arrest and denied that he had got the plaintiff arrested When the plaintiff. claimed an additional 30 cents, the defendant remarked--" you try to cheat a European what would you do to the Chinese ?" He never attempted to drag the plaintiff into the police

station.

Mr. Looker-You generally travel third-class, don't you?

Defendant-When in uniform I travel third- class when in plain clothes I travel first-class. Why make that distinction 7-Because third- class is cheaper.

You get a travelling allowance from the Sanitary Board?-Certainly not. Some of the lospectors do, but I don't.

rank. I have to pay for myself.

Why is that?-Because i am of a different

Le never

The witness said that he had made the complaint against the plaintiff at No 2. Police Station on behalf of the public. charged the plaintiff with larceny nor did he aver say, "I want him to get six months' im prisonment and six hours in the stocks."

at having to pay their faces are they not, seeing The sanitary inspectors are rather aggrieved that the police go free?-They are not aggriev ed so far as i know,

Don't the sanitary inspectors try to travel. free when they are in uniform?-Not to my knowledge.

before I have complained when the fram Have you ever made any similar charge broke down or was detained for an hour, I wanted to get my money back.

I put it to you, on the 6th February last yen I never did. took another conductor to the police station?

A car conductor sitting in the body of the had been taken to the police station. Defend Court was called forward as the person who ant

denied that he had ever seen the conductor before. He stated that he was acting aergeant when he left the Royal Irish Constabulary, and was acting-inspector when he left the Shanghai. police.

Eo that you are well up in the law as to arrest ?" Why did you go in'o the police station for. advice?-Because Hongkong law is different from Dublin law or Shanghai law.

You mean the criminal law?—Yes, all the laws are different.

Mr. Looker-You have found out something which we did not know, but, of course, you may be right.

Liis Lordship-The criminal law of Shang- hai is taken from the same laws as that of Hongkong.

Mr. Hett-The Tramway Company have

flis Lordship-Perhaps that is at the bottom of the whole thing, or something like that. I think it looks like it,

to superintend the Chinese and to act between been fined from time to time at the instance of them and the directors. It was not denied the Sanitary Board for committing a smoke that he was an extremely good cook-in BuiJADce?—Yes, Mr. Gray Scott said that the a certain sense he was a capital chef, but he Sanitary Board from the top of the tree to the was not a "housewife. He failed to look root were not gentlemen. I will not say the after the kitchen, he did not attend to the exact words he used, instructions which were given to him by the directors, he took no heed of the complaints sent to him. Finally things got to such pitch that Mr. Osborne said he must look after Mr. Gray Scott was recalled and asked "Is it the food for himself and began that system on

true that you said to the defendant: The the 21st April. On one occasion he found the Sanitary Board give more trouble than any one. tomatoes absolutely rotten sad when he chal. else in the Colmy. The tree is rotten from the lenged the chef he was told~" Oh they're good root to the top'?"-I never said so. enough for soup." They had found no im Evidence for the defendant was given by | provements made the plaintiff in the Hotel Mr. Leonard, second bailiff of the Supreme

service and the directors were so dissatisfied | Court. with their chef that early this year they were His Lordship, in giving judgment, reviewed seriously thinking of terminating his engage, the evidence, and said the point had been rais he told Mr. Osborne that he knew nothing after the fares had been paid, but he did not [about it. Mr. Osborgg had, however, been à 150 that the question affected the case of all,

already apologised for that and was still sorry without leave At home a chef would give his | can make scrambich railway grease letter written by Mr. Haynes, to plaintiff, in ment. When challenged about his vegetables, ed as to whether the light went out before or

for his loss of temper. Mr. Davies reported notice in at once.

the matter to the directors and on the 37th May You are is command of the kitchen ?--I must ! (laughter)-if you like?--It is better with but ↑ faller was written suspending the plaintif be, to carry on my work,

fer, certainly,

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