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About The Battalion. (College Station, Tex.) 1893-current | View Entire Issue (Feb. 22, 1905)
THE BATTALION Volume XII. Published Weekly by the Corps of Cadets Under the Management of the Austin Literary Society. COLLEGE STATION, TEXAS, FEBRUARY 22, 1905. Number 18. DOUBLE HEADER MESS HALL SPECIAL SEE THE POINT—CATCH THE IDEA. Ever since the first publication of the Battalion we have had piece after piece dropped into the Bat talion box about the Mess Hall fare. While some of them con tained some statements that were true and some that were overdrawn we thought it best not to publish them. Things went on in this way until week before last there was an article handed in to us that we con sidered a fair, truthful and con servative statement of the condi tions of things in regard to our food. The writer of the article stated plainly that he believed “we could have better fare without additional expense if more care were taken with the food.” Then he went ahead and gave his reasons by stating how the meat was taken care of and how some things were served that the boys did not eat at all, and wound up by saying: “If our food were thoroughly cooked, and if care was taken to keep the meat from tainting, the meals would be much better, the health ^haViqq parlor J. E. GRICE, Prop’r. j-l©T and g@Li Next door to Exchange Hotel BRYAN, TEXAS. LILLEY \UArirORM&\ Equipment#, Oxford Gowns, Klor- tar Boards, etc., will prove the moti satisfactory you can buy for the money. Our goods are thor- ougly reliable. We guarantee them. They are the Standard everywhere Write for catalogue, cloth samples and pricei. We have special price list for Oxford Gowns, etc. The M. C. Lilley & Co. COLUMBUS. OHIO. of the corps would be improved, and the saving in expenses would make it possible to give the corps many dishes which they do not get.” The ink had not dried good on the Battalion before the command “Battalion Attention” sounded in the Mess Hall and our comman dant gave us a long talk about our food and harped on the point that we could not expect to get a better variety and more food unless we paid more than we do at the pres ent. Two nights after the corps had to listen to practically the same talk in which our worthy commandant stated that our meals cost us a fraction over eleven cents each. In the last issue of the Battalion a “Boarder” comes to the rescue and dwells at length upon the amount of food and the bill of fare and quotes the same prices of the meals 11 and 1-9 cents each. The two war talks and the long write-up of the “Boarder” missed the mark entirely and did not touch the question involved at all. Now, “See the point, get the idea” and don’t get off on to some thing that is out of the question. Listen: We are not contending for more food nor a different variety, but we do want the food we have better prepared and served differ ently. We will admit that we get most of the time the things the “Boarder” ennumerates. But let us take up each article one at a time and see how they are prepared and served. The first on the list is steak. At least half of the time it is sliced across the grain with the gristle part mixed through it so that it is not suitable to eat. One meal it will be burnt up nearly from being fried on top of the stove, the next meal may be it will be heated enough for the blood to run out of it. The bacon is all right. The Scotch oats a great deal of the time is not done, and sometimes is full of lumps and musty. The hot cakes at times are not done. The hot rolls are generally milk warm and are of good quality. The bread is very good. The butter has been good and pure all the year. The syrup has been very good. We get about three-fourths of a glass of The Short and Quick Line Between NORTH AND SOUTH TEXAS. TWO—THROUGH TRAINS DAILY -TWO Pullman Sleepers Between Houston and Austin Houston and Waco Houston and Ft.Worth Galveston & Denison \ milk, which would be all right if it was a little cleaner. Rice we do not have very often, but is gen erally good. The soup is hardly ever fit to eat. The roast beef when we get a piece that is sliced right is fine. The potatoes are all right when they are cooked done. The hot corn bread is generally cold but most of the time of a good variety, and so far as I am indi vidually concerned would prefer to have it all the time for dinner and supper. The gravy and coffee, some of the cadets at least do not get them for dinner, but we do have coffee for breakfast and the ones that drink it say that it has been of a superior quality ever since Christmas. The beans gen erally give satisfaction. The mush is often not done. The sausage does very well when it daes not have too much salt, sage or onions in it, and it is not often that it does have too much of one of these ingredients. Baked chicken, I will just give a sample of what we had on our table last Sunday at dinner. When we sat down there were four chicken legs on the plate, we emptied the chicken into another plate and sent back for more. The waiter came back the second time with three wings on the plate. We immediately emp tied the plate and tried the third time and the waiter did a little better this time; he got two wings and leg. We asked him then to see if he could not get us the neck, and we would then have all the chicken that was coming to us. In the meantime some of us had tried to eat some of the legs and wings set before us, but were unable to do so on account of the old age of the fowl. We are of the opinion that Noah must have had more than one pair of fowls in the ark, and that they must have been of a different breed of fowls from the ones we have been used to, being made up alto gether of legs, wings and necks and he surely must have turned them all loose in this vicinity. The canned corn is as a rule good. The mince pies do fairly well. The boys object to the Mexican way of seasoning some dishes and when we get dishes seasoned that way it is just simply that much food thrown away. I think the “Boarder’s” sugges tion about the committee is a good one, and there are some of us who have taken this position all the time during the four years I have been here, but others have said no that it would do no good, that it had been tried time and again and had no effect. ' Tire Battalion has no war to make on any one, but we are trying to do our best for the interest of the student body, and at the same time, to act fairly and squarely with everyone else. CVe have it from good authority that we are paying $150.00 per month for our food to be looked after properly. Our steward is a splendid cook and everyone at the THE NEW SPRING STYLES Hanan AND Walkover Shoes are now on display at our store. The line includes all the very newest and most up-to- date styles in Patent Vici, Patent Colt, Vici Kid, Velour Calf and Tan Russia in both high cut and Oxfords. All sizes and widths in stock. HANAN SHOES, 5.00 and 6.00 WALKOVERS 3.50 and 4.00 PARKS 5 WALDROP CLOTHIERS AND FURNISHERS. ness, but we want him to look after it and attend to it. We do not agree with our com mandant and the “Boarder” that the price should be raised, but on the other hand, properly managed, we believe could be lowered. A FARMER’S OPINION OF FOOT BALL. A fai'mer heard so much about football games that he finally took a day off and went to see one. A neighbor asked him about it. “There is nothing to tell,” said he, “Just let twenty big hogs out in a soft field any day and then throw in a peck or so of corn in a sack and see ’em go for it, and you will know what a game of foot ball looks like.”—Ex. On Changing From a Middle Seat to a Number Two in the Mess Hall. Out ot the region of spices, Sauces, and pepper and salt, “Reg,” and the two water pitchers, Ebb of the drifting talk. Into the land of the corn-bread, “Grease,” and potatoes,and meat— This is the realization Of a dream to get something to eat. Three months the third seat I sat in, Now I am in number two, Just one step up on the ladder— Seems as if it were a few. College knows it. We know from ,, °. , , . , . Out of the region of spices, Mr. Sbisa’s reputation and expen- Something b e S i de s table-cloth- ence in his line of work that he j But thi8 i 8 the tale of a poet, thoroughly understands his busi- j And his story must now he cut off. WHAT? got Say, how can one do what one’s to do When out of the smoke wreathes dim Two eyes of brown or two eyes of blue Are laughing and teasing him; And a pair of lips are a-laugh, a-laugh. And the white, white teeth glint through; And they tease and whisper of joys to quaff! Say, what can a mortal do? —Selected. I REPRESENT THE LARGEST TAILORING House in America. When in need of anything in this line, I will appreci ate your patronage. Jf<F*SEE MY SPRING AND SUMMER SAMPLES AT THE BARBER SHOP SATISFACTION GUARANTEED MORROW. \ T