Scientific Eating

A great deal of eating is now being done by the men with scientific care. Obesity ismore unfashionable than ever, and those eftected with it are quite geaerally- at least in preteutious cireles - making earnest eflbrts to reduce their weight. Pedestrians and gymnastic exercises are resorted to, but dietiug is the common praetice. ïhe self-treatment 6 usually spasmodic and inaffective ; but the cases of a persistent régimen, under the direction of physicians, are bècomiog nunierotisandtneasurably satisfactory. It may safely be said that the woiiicii of New York, in the aggregate, weigh many tons less than they did a year ago. Apropos of eating among the novel vehieles of the city are some that are drawndashingly through the up-town streets, bearing the name of a catering company whJcn has gone into a restaurant business on wheeK The plan is to serve complete mettls at residences, the cooking being done at a central kitchen, aud the delivery being made rapidly in hot boxe?, that the viands will not have time to deteriórate betwixt stove and table. The realization is not as yet satisfactory. Sotue dishes arrive in excellent condition. but these are outnumbered by those that are ruined by the delay of trausportatioD. The struggles of New Yorkers to get rid of the evils of housekeeping are not yet over, except for those who can afford to pay the high cost of living in apart mont houses, wheri'in nienls are provided in the separate dwelliugs f rom a common restaurant. Speakinr of expenditure ia eonnection with food.'l Baw the propnetor of a big down-town eating house ciphering at an evidently dilHoult problem. 'Tm trying to make out what price to put into ruy bill of f are for sliad." he said, in reply to my question, "That ain't as easy as you might think. Adding up the cost of the iish for, say, a hundred dishes, with a reasonable estímate of the expenses íár rent and service, won't give a reliable answer." "I see," said I, "you've got to count in the liability of having part of the shad left on your hands." "Not thataltogether, because we eau guess pretty well how muchof a certain %'b.ing will be ordered, Here it is : Our's is principally a lunch business of the heartiest sort. From twelve to two o'clock our counters won't begin to ao eommodate those who como in. We feed Wall street men, and others who want to cat on the junip. Il they look in, and seo that a seat isn't vacant, away they go. That makes every minute worth reckoning for evcry seat at the counter." "And how d"oes that affect theshad?" "Shad is an awful bony fish. A man can eat a beefsteak in half the time he'll spend on the same sized hun kof fish. So I'm iiguring in the time and counter space lost on the bones." Less calculating is Moretti, an Italian, who keeps a peculiar restaurant. The place has frequently been described in print, especially as to the quantity, novelty and unconventional manner of the meals. Women go there and let rats and mice run over their silk and satín skirts, because it is rather a fashionable thing to do, once or tvvice in a lifetime. Italian opera singers eat macaroni there, and unaecustomed eyes and noses are fcasted with strange dishes, whatever the satisfaction of stomachs mav be. The price of a meal is a dollar;; but charges for extras are frequently less regular. I eaw a party of six or eight persons put into a separate alcove There were dainty women among them, and for their taste a clean cloth was spread on the table. Whcn they found a dollar added to their bill they dnmurred. Their spokesman handed to Moretti just as many dollars as they had eaten meals. Then uproar arose. The fashionably dressed men and woman composing the rebellious guests were followed to the door, berated in profane and shockingly indecent language, and after them was flung, in a wad, the money which they had paid. That, is Morettfs habitual wav of