The Circus Kitchen

At five minntes past 4 a shout froin the orowd iud:?atöfi the approach of the three hnge coók wagons, each weigh4ng 20 tona and drswn by six horses. Proas tho flrst of r.'u-n rise three chimneys, out of which black sïnoke is pouriug. This wagon carrie tbe 16 foot ca ' '■■■: range, where flrea were started the moment íhe viíriii was uuloaded from ti ■ tiain. Alïeaóy, v;hile rolling toward tl: i circus ffrouuda, the teu cooks htrve beesi makintf :u-tive preparat ionsfov rhc breal-.fast vl)icli mTist b6 served within frwo honrs to TOO bxiugry people. Yheu ihe tiirpe wagons have draw p on the site of the still nnraised cook tent, three butebers with heitvy cleavers at ouce begin work npon the sides of beef, legs of mntton od'1 loins of port (500 ponnds in all) that must forthwith bo chiingod uto steauiing steaks, chopa and cutíais. A boiler is set up aud steara pipes are counectcd from it with the big urn which must furnisli 2,000 cnps of ooffee shortly, and with the wm-niing uans on the tables where the meats aie served. While this is doinrj; by one set of inen, others aro raisiut; rlie tent, building 1 2 long tables and unpacking 20 large green boses that contain 6,000 dishes andcountless kitchen sils.