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
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Write for catalogue, cloth samples
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We have special price list
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The M. C. Lilley
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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
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The line includes all the
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HANAN SHOES,
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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
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SATISFACTION
GUARANTEED
MORROW.
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T