February, ld20] agricultural experiments 1938 



WHITE MOUNTAIN HOTEL STUDIES 



Further study of the White Mountain hotel demand was made last 

 summer liy E. H. Rinear. to learn in greater detail the i)ret'erence for vege- 

 tables and poultry ])roducts. In general, information was obtained for ten 

 vegetables concerning the variety, size, shape, color, texture, firmness, grade 

 or brand, style of package, price paid, source and amounts used weekly. 

 Similar data were collected regarding dressed poultry to find out the 

 amount of Ijroilers, roasters, and fowl used weekly, also to learn the color, 

 weight, brand, package, source and 

 prices paid. Information was also 

 obtained for eggs regarding brand, 

 l)rice, source and amounts used. 



One of the large White Alountain 

 hotels used in a week during the 

 height of its season in August the 

 following amounts of vegetal)les : 

 fi bushels string beans, 6 bushels 

 lima beans, 8 bushels carrots. 140 

 dozen ears of sweet corn, 4 boxes 

 slicing cucumbers, 10 boxes of let- 

 tuce, 21 bushels peas, J) bushels spin- 

 ach, 5 bushels tomatoes, 2 barrels of 

 cabbage. 4 boxes celery and G boxes 

 of Romaine. besides many other 

 vegetables. The amounts of dressed 

 poultry used weekly by this hotel in 

 the three classes studied in this in- 

 vestigation were: 28 dozen broilers. 

 400 pounds of fowl, 400 pounds of 

 roasters, while 21 cases of eggs were 

 necessary to supply its demands. 



In many instances very definite 

 reasons were given by the stewards 

 and chefs as to why they desired 

 certain qualities in the vegetables 

 and dressed poultry or a particular 

 brand of eggs. New Zealand spin- 



Fancy packed l)r(>ilers of the type 

 desired bv White Mountain hotels 



ach is preferred to the crinkly type because it is easier to wash : firm, com- 

 pact heads of lettuce are desired because they take less dressing ; tomatoes 

 must be uniform in size and of even color when used for salads. In nearly 

 all instances, broilers were desired of the wliite- feathered breeds because the 

 light-colored pin feathers are not so conspicuous as those of darker breeds. 

 This color choice was not emphasized in reference to roasters or fowl 

 because they are served differently. A C(Miimon complaint regarding the 

 local dressed fowl or roasters was that it had not been confined and fed a 

 fattening ration a week or ten days previous to killing. As a result the 

 meat was tough and stringy. One brand of eggs was demanded almost 

 entirely because of careful grading. The stewards stated that it was 

 necessary, in satisfying their discriminating guests, that the egg yolks 



