of opening, and on every day since the demands upon it have been fully
up to its capacity. The number lunching here daily is about three
thousand.

In the establishment of the coffee-houses there were, of course, many
mistakes, the results of inexperience. Many things had to be unlearned
as well as many learned. But mistakes were promptly corrected. With the
growth of the work, ability to provide for it seemed to keep pace, and
modifications in the management were adopted as necessity dictated. Not
much was anticipated at the commencement beyond furnishing a mug of
coffee and a roll of bread, but it soon became apparent that something
more than this was needed. To meet this necessity, the coffee-house bill
of fare was greatly extended, and now quite a variety of nutritious and
substantial dishes are provided, and each at the uniform price of _five
cents_. The main feature--the coffee--is, however, preserved. A full
pint mug of the best Java (equal to two ordinary cups) with pure, rich
milk and white sugar, and two ounces of either wheat or brown bread, all
for _five cents_, is the every-day lunch of many a man who, but for this
provision, would be found in the dram shop.

No dish, as we have said, costs over five cents, which is the standard
price the year round, whatever the fluctuations of markets may be. In
addition to the bread and coffee already mentioned for five cents, the
bill of fare comprises puddings of rice, tapioca and corn starch, baked
apples dressed with sugar and milk, all sorts of pies (half a pie being
given for a portion), mushes of cracked wheat, corn and oatmeal,
dumplings, eggs, potatoes, beans, ham, corned beef, liver, "scrapple,"
sausage, custards, soups, pickles and, in season, fresh fruits. Of
bread, there are Boston and Philadelphia brown, wheat, Philadelphia and
Vienna rolls. A pint glass of milk with a roll, costs five cents; butter