The San Francisco Call. Newspaper, September 1, 1901, Page 8

THE SUNDAY CALL PHOTO-BY PRINCE T last, after a quarter of a cen- tu the secret of John Chamber- lin's most famous dishes is given to the world by the Call-Herald by special arrangement with a mem- ber of the family, and for the first time they appear in public print. Mr. Cham- berlin's wonderful cookery, with his fas- cinating personality, made Presidents and statesmen his friends for life. It must have been magic art to win cold, inaccessible men like Grover Cleveland &nd the crusty old Senators who defied lobbying lawyers and pretty women alike. It is said that Mr. Chamberlin was the only intimate friend Roscoe Conkling never quarreled with. Conkling said: “Why eall him John Chamberlin? There is but one Chamberlin.” And yet they always addressed each other by the first nar “Hello, John!” *“Hello, Roscoe!” were their daily greetings. % Chamberlin was a quiet, dominant man, of singular executive ability. He said little. His cooking did the talking, and it was a power in the land. It passed bills and secured pensions. In the aroma of Chamberlin's incomparable cookery hostile legisiation disappeared. The influence of John Chamberlin in the political life of his period was remark- able. In his house great political schemes were arranged, and his mediation between the interested parties over a dinner at Chamberli vas a sine qua non. ‘Was a bill to be rushed throush, a pen- sion granted, a position obtained? John Chamberlin was the man to seek for ad- vice, Many were the stories told of “Sam”™ Ward's gastronmic triumphs in winning Senatorial support to important bills—how he cooked his hams and compounded won- derful drinks, supposed to warm the heart and expand the brain, as was dis- closed during a legislative inquiry. But Chamberlin’s entertainments excited no criticism. Without their knowledge al- most, he appealed to the Senators through their stomachs, by exquisitely cooked dishes, his famous terrapin and deviled crabs, rare old wines and liquors, and through his generous personality. Terrapin With Champagne. Chamberlin’s terrapin with champagne was the dish incomparable when a feast was to be given to great men and their ladies. Their appetites were sent sky- ward and things difficult easily adjusted through the magic cookery of the hour. This explains why one of the river an? harbor appropriation bills that had been on & sand bar for months was sent sail- ing down the avenue for the President’s signature on a flood tide of terrapin and champagne. Here is Chamberlin's autograph recipe for cooking terrapin *“‘a la Chamberlin™: “Put him in bolling water for five min- uter, to loosen the skin, then take him out, skin him, and replace him in the hot water. “When his claws are soft he is suffi- clently botled. Take him out and remove the bottom shell first. Cut off the head &nd claws, and take out the gall and sand bag, then cut up the remainder. Cut up the entrails and all about half an inch long. Be careful to preserve all the juice. “Put in & stewpan. Make a dressing of flour, yolks ef two hard boiled eggs, a third of & pound of the very best butter, & proper proportion of salt, red pepper, e small quantity of rich cream and a large wineglass of Madeira or sherry to each terrapin. All of the ingredients to be of the best qualities. Dish promptly and serve smoking hot. “The cow terrapin is the best. Besides furniehing eggs, which are a great addi- tion, some persons have been known te weasen with spices, but this is mot te the taste of epioures.’’ Turtle Fins and Lobsters. Turtle fins en papliiote—what a dish! Some ef the Philadeiphia poiiticians were particularly partial to the dreemy influ- ences of Chamberlin's turtle fins. The recipe is given verbatim as Mr. Cleve- land’s friend Chamberlin prepared it. “Parboll first. Then souse in finest vine- gar fourteen to twenty hours. Then raise the meet from the bone with a fish knife without breaking, and remove the bone. Then stuff with pickied mangoes; next put in pepper, covered with butter and broil before proper fire. “You can use with this a thin sauce piquante. Drink champagne frappe and look for your sweetheart.” Lobster & la Newburg. Who has not beard of the Inimitable flavor that Cham- berlin gave to this dish? The crack cooks of the land were somehow unable to get the peculiar grace and unction that Chamberlin gave it, 2nd here is the secret published for the first time: “Take two pounds boiled lobster, pick 2ll the meat out of the claws; cut the meat in medium sized pieces, place it in e deep saucepan, with half a pint of Madeira and a good sized piece of fresh butter; season with salt, a little nutmeg, wvery little cayenne pepper. “Then cook the whole well together for #ix or seven minutes; keep the lid on the pan while cooking. Beat in a bowl a pint of sweet cream and the yolks of two eggs; add to this the lobster; add two finely * foxex. sliced truffles, pour into a hot tureen and serve very bot.” How to Cook a Magkerel. Salt mackerel as cooked at Chamber- Iin’s. Many a dainty nosé with beauty and fortune behind it has been airily elevated at the mention of plain, old- fashioned salt mackerel. but never at the salt mackerel as cooked by Chamberlin, His testimony runs to this effect: “Take one or more mackerel and soak about for ight hours, changing the water oncer “Then put them in a pan large enough to hold them, cover them with cream or the nearest you can get to it. Put in oven and cook until cream is brown. This beats any mackerel cooking on earth. There are clams and Congressmen, in- cluding soft and haru shells. Ten years ag0 a noted Western statesman ate first clam at a country hotel, and he is chewing on it yet. ...th Chamberlin’ clams the result would have been differ- ent, and perhaps Bryanism would never have been heard of. Chamberlin had this to say of his own especial way of making clams as palatable as young humming birds: “Hard shell clams = (chafing dish).— Liquor of clams; yolk of one egg. stirred by itself, with a tablespoonful of cream; when hot add clams chopped fine, cook a few moments, then add half wine glass ©of good sherry and serve on toast. “Soft clams (chafing -dish).—Liquor of clams; teaspoonful of chopped onion, very fine; same of parsley; lump of fresh butter. good size; ‘when hot add yolk of one egg, stirred by itself, with tablespoon- ful of cream: then put bellies of clams only, with a wine glass of good Madeira wine; uen eat and be happy!” 3 Then the Bill Was Passed. Having finished the above recipe, M Chamberlin wrote another, the dish of which he tried on his favorite Senators, and the bill was passed. Read the recipe: “Canape Lorenzo.—Chop a medium sizcd sballot, fry lightly without coloring in two ouhces of butter; add a tablespoonful of flour and wet with a pint of cream: add one pound of crab meat, salt and perper, and leave op the fire until it has Jjust begun to bubble. Cut slices of bread one-quarter of an inch thick, trim in any desired shape, either round, oval or square, and toast on one side only. “Put your ingredients on the toasted side and cover them with a layer one- eighth of an inch thick of butter prepared as follows: One-quarter of a pound of butter and ene-half pound grated Par- mesan cheese. Mix well together and season with red and white pep; Put your canapes on a buttered dish and eolor in the even.” And eysters—curried oysters! The great ocesn is embroidered from Maine to Texas with oysters, and they have them on the Pacific coast twice as brassy as those of Burope, yet how few cooks know how to prepare this dish. Chamberlin says: “Curried Oysters—One quart oysters; one teaspoonful eurry powder; ome table- spoonful flour; one tablespoonful butter; salt and pepper. Cook the oysters over a slow fire in their own juice; if not suf- cient to cook, then add a little water; add salt and pepper, butter and curry flour. When the oysters are firm, moisten the flour with water, to make a paste, and thicken with lquor. It must be watched carefully and stirred thoroughly after adding the flour and water.” Secret of Boiling Ham. To boil a iam! One of the historic inci- dents in Washington was when “Sam' Ward, during a Congressional investiga- tion, gave a detailsd account of how cooked a ham for three days with a wisp of hay and a bit of sweet briar in the water, and brought his stubborn Senator’ to terms—he and his friends voting for the bill. But Chamberlin cooked his hams so0 successfully that no investigation by Congress followed. Here is Chamberlin’s autograph recipe for cooping ordinary hams, and those sweet, nut-flayored hams of old Virginia: . “To Boil @ Ham a la Chamberlin—The night before put the ham in a tub of cold water, fleshy part downward, skin part up, Next morning put the ham in & lagge 4 kettle or pot of cold water to boil. Let the water get hot gradually aM continue te cook the ham in a slow boil. scarcely more than a simmer. At the end of five hours take the ham out, throw the water out of the pot and fill it with fresh ecold water. Put the ham back, immediately and let it simmer or boil slowly five hours more. Then add, according to the size of Your purse, a gallon of vinegar or a gal- lon of claret or burgundy or champagne; then simmer or boil for three hours more. Then take the bam off, skin it and put in a cool place., Next morning trim it and eat when you are ready. To prevent the ham from tearing or the water suddenly g loo fast, it is always safe Lo sew of to stand anl vight. In morning put it in pot of cold water and allow it to come to simmer, not boiling, and let it stew five hours. If desired Lo flavor, make a botling mixture, one quart champagne, one quart Clos Vequét Burgundy, a pinch of mace and a ninch cf -cloves. Let the ham stana, after taking it off the stove, m its suice twenty-four hours, and then S —the Senatorial mouth watering with expec- tancy and delight.” Sweetbreads and Rarebits. Among tie fine arts of cookery none re- quires more of that something, that deft touch of the masier, than in tne pr tion of sweetbreads epara- Chamberlin's were famous. Here is et “Sweetbreaas a la Bearn: Put the threads in warm water ull they are te. Dry them between two owess, cut them and cook slightly with clarified but- ter, salt, pepper, without letting them 8et any color. Dip the edge of tue paper case in churned yolk, then fry in creum. Put in a saucepan hasaed shallots, lau- rel, )L Vinegar; cover the pan. After everyihing is cooked nlter the reduction and let it cool. “For one pint of sauce put in a s=auce- pan six yolks, some pieces of fine butter, the above reduction, a spoonful of Ger. man sauce (turn without leaving), and add pieces o. butter till you get the quan- tity of sauce you want; when your sauce is smooth, add some fresh hashed tarra- &on chives, and before serving it a little plece of meat jelly; put the sweetbreads in the paper oases, then the sauce, and serve hot.” How to make a Welsh rarebit is an- other of the lest arts exhumed. Hardly one swell restaurant in ten serves a Welsh rarebit on which one can sleep without fear of awakening in Bellevue Hoepital. Chamberlin’s Welsh rarebit delicacy is like a poem, and the recipe runs thus: *'Welsh Rarebit.—Four ounces of cheess, half an ounce of butter, a spoonful of made mustard, two tablespoonfuls of cream; cayenrie and black pepper to taste. “Grate or chop the cheese then in a bowl with & spoon, or in a mortal with a pestle, rub all to a uniform paste, adding or not, as you like, a tablespoontul of ale, porter, beer or champagne; make a slice of rather thick toasf, which dip an in- stant in boiling water and place in the oven “Now transfer your prepared cheese mixture to @ saucepan and stir over gentle heat until melted, then heat up quickly and pour upon the toast and serve; this is & quantily for one person. Time required, from three to five minutes. This recipe won the respect of Congress.” Oiling the Wheels of Government And now for the Chamberlin drinks, which eased the wheels of government under Presidents Arthur and Cleveland and “Tom” Reed. It {s estimated that but for these refreshments many of the great measures now important laws of the land would have been stranded deep in the mud of Salt River. To make a Con- gressional punch read Mr. Chamberlin’s carefully worded directions: “‘Congressional punch—One quart lemon juice, very sweet; one quart whisky, one pint brandy, one quart claret, one quart and pint champagne. Fruit—Oranges, sliced; bananas, etc.; liquor to taste. “‘Champagne punch for twelve people— Twe bottles champagne, one-quarter bottle brandy, three-quarters tumbler of rum, one tumbler strong black tea, three strained lemons, powdered sugar to taste. “Eggnog, one gallon—Pulverized sugar (not granulated), one pound and a quarter; eggs, fresh laid, twelve; best cognac, one quart: champagne, half pint; nutmeg, even tablespoonful, powdered; sweet milk from cow, two quarts; sweet cream, one quart. ’ “Thoroughly beat up the yolks of the eggs and incorporate them with the above by thorough and repeated stirring; make the whites of the eggs into light, foamy, snowy whiteness and olace on top. Three tablespoonfuls of rum, 100 years old (or as near as you can get it). “Then, ‘Drink it down, drink it down,’ to the health of these you love.” “Farmer John Chamberlin's applejack—The farmer's tipple Chamberlin’s celebrated Grange, Wash- ington, D. C,, U. 8. A., is confined mostly to applejack. which is an innocent bever- age indulged in for sanitary purposes principally. “It is compounded of hot water, the great stomach remedy for dvspepsia; baked apples, a specific for torpid liver, with sufficient old applejack added to destroy the bacteria and other dangerous microbes in the water. Absorption ad infinitum.—See ~ Farmer Kilbourn, in Encyclopaedia Britannica, Vol. J. F. C., A. D, 1892-1893." The Art of Artistic Cooking. Mr. Chamberlin had original opinions in regard to the preparation of his dishes and the selection of his game and wine. He secured his delicacies from different parts of the country, supposed to deal in speclalties; butter came from Phila- @elphia, turkeys from hhode Island, ter- ‘rapin from Baltimore, etc. He declared that no part of the Union could produce turkeys comparable with those raised in Rhode Island. It was claimed that, ewing to the limited ar of the State, the turkeys did not lose flesh from over exerciss. They were fed on chestnuts of & rare variety, ground up ‘with porterhouse steak and other whele- some meat. Mr. Chamberlin invented many dishes, improved others and made them popular for the first time. One of his specialties of eplcurean delicacy was cod tongues, which, he said, could be prepared to rival any dish commanding Delmonico prices. He sald the true art of cooking was to Tetain the matural flavor of fish, flesh or fowl, not extinguish it with sauces. Ha cortended that New Yorkers never saw a dletvflod crab properly prepared in their city. Regarding cooks he had his own ideas. He employed six head colored Sooks, equal, he said to any ten thousand dollar a year French cooks. “And they are my arrv;nt I am not theirs,” he empha- sized. Mr. Chamberlain’s Unique Oareer. That Mr. Chamberlin’s cookery was a force in politics, and even in busin fairs, there is no doubt, but greate: an all was the influence of his honesty and dominating personality. Just before his.death in August, 1886, he ‘was called “the last survivor of a coter! of sporting men who despite secured and retained the. respect and friendship of the best and brightest public men—statesmen, soldlers and scholars.” Among the volumes of articles and gketches that have appeared about uim hardly a reference is made as to his na- tivity and early life. John F. Chamberlin was born {n Dantel ‘Webster's State, Massachusetts, in Pitts- field, in 1836 He went to New York as a ~ their calling ' boy to seek hiz rortune. ‘‘Ben” Harper, a famous Mississipp! River capitali teok a fancy to him and gave him sp: saloon privileges on the big palace steam- boats that plied between St. Louls and New Orleans before the war. On thes: trips he made the acquaintance of famous men, won the friendship of big plante: and important men of that day; made money enough to oven a high class sport- ing resort in St. Louls, and saved up a fortune. Then he went to New York City and opened the finest clubhouse in Am ca. His success was immediate a marked. Men called him the squar. and most popular man in the country. Be- ing fond of horses, be bought thorouga- breds, then puilt the Monmouth Park rac- ing stablew, with the finest track in the Union. He was the first to establish high class racing in the East. famous clubhouse at Long Branch conducted it with such ability and ho: esty as to make it nationaily popular. It was said of him that “while a gambling house proprietor, he was never tainted with the impurities of his calling; as the owner of great and importan:t stablés he was never ‘horsy,’ and as the landlord of big hotels he was more like a gentleman entertaining his friends tham a public host.” Worked for Thoroughbred Racing. He was the first to awaken national interest in thoroughbred racing. His ag- gressiveness and growing prosperity made him enemies among adventurers and oll time touts. Unscrupulous men of political influence and wealth, who saw nothing In the sport beyond opportunity for gam- bling and winning money, regardless of fair dealing, sald they would drive him out of business. In attempting to make his racing stables and clubhouse national sporting institutions, competing with Sar- atoga, he aroused the hostility of a syndi- cate of gamblers led by John Morrissey and George Wilkes. A long and bitter wartare was waged uniquely and success- tully by Mr. Chamberlin, but he lost so much money on the turf that he finally removed to 'Washington, and there achieved new fame and fortune and won powerful influence with men high ia the Government. His Washington hotel, known as Cham- berlin’s, on the corner of Fifteenth and I strests, was made of three dwelling: formerly occupled by members of Con- gress—Fernando Wood, James G. Blaine and Tom Swann. It was more of a club than a hotel and more of a home than either. A patron was taken care of from the time he entered until his departure, and was provided with everything from terrapin to a bed—with money, if he need- ed any. Among the hundreds of well known men of the country his friends and guests were Grover Cleveland, Chester A. Arthur, Roscoe Conkling, T. B. Reed, Senator Jones of Nevada, Congressman Cum- mings, Henry Watterson, Senator Vest, Jobn W. Mackay, “Bllly” Florence, “Phil” Thompson of Kentucky, Lawrence Jerome, Willlam R. Travers, ‘“Tom" Ochiltree, Robert Garrett and most of the big rallroad officials of the Union and men of genius and influence with the Government. At Chamberlin’s many historic games of poker have been played on the large round green tables in the private rooms of the hotel, at which, it was said, large sums were purposely lost to the right political parties who were to put some bill or project through the House. But to John Chamberlin’s credit, be it declared. that, personally, he never lent himself to any dishonorable schemes. His purse was always open, and the records of his kindly acts are innumerable. Mr, } 5 He opened his d 1] officlal seeking a pension for widow or a position for some poor man. Chamberlin was grata™ with President Arthur, and many scknowledg- ments of “birds and other delicacies came from Mr. Philllp, the President private seoretary. One of the old clerks says it was no uncommon thing for 2 gentleman to rush in and say, “John, let me have ten or twenty dollars. I'll give it to you to-morrow.” After the man had got it and gone Chamberlin would sa ““Who was that? I don’t remember him. His correspondence is one long record of the politics of the perfod, and to his credit are many generous and kindly acta. Everybody sought his influence, from the man who desired to get a specn?l brand of champagne aboard the Presi- dent’s private car on a raflway trip to the a poor His Greatest Lobbying Feat. One of the most extraordinary of his achievements was his securing a Govern- ment grant of land for the big Chamber- lin Hotel, at Old Point Comfort, on which he lavished his fortune. Havemeyer, “the sugar king” was interested with him, it was sald, for political service rendered, and put vast sums into the enterprise, probably two millions being expended on the building and furnishing. The late Senator Hearst was also said to have been a heavy investor in the hotel. It was made a stock company, and Chamberlin and others received a large block of the common stock for their out- lay, which has recently been wiped out, rendered valueless by the sale and trans- fer of the property to the Old Point Com- fort Association, now owning the Hygeia, keeping the latter open in summer and the Chamberlin during the winter months. This palace hotel proved too large to be profitable or even return an adequate interest on the emormous sum it had originally cost. The building of the hotels at Palm Beach and elsewhere on the Atlantic coast, with improved rallway service, seriously interfered with the suc- cess of the venture. But the fact that Chamberlin could sé- cure a Government grant of the land hows the strength of his political influ- ence. The right is reserved in the grant to reclaim the land if required for war or naval purposes, and the structure would in that case have to be torn down and re- moved. Mr. Chamberlain’s Pull With Police. But Mr. Chamberlin’s influenze was not confined to political life in Washing- ton. He had friends with a “pull” ia the New York Police Commissioners, The late Stephen B. French, president of the New York Police Board In the eighties, and whose presentation gold leld was found the other day at & pawn- broker's, was a warmn admirer of Cham- berlin, whose “pull” was ef national di- ‘mensions. “Police Department, Prestdent’s Office, “New York, September 21, 1881, “My Dear Chamberlin—The reed birds reached me in most excellent order, and I made = most deliclous breakfast on some of them this morning. I appreciats your kindness and thougntfulness. Your friend, S. B. FRENCH.” In September, 1881, Mr. French, through his secretary, wrote that he had attended to the transfer of Patrolman Richard Leary from the Twenty-seventh precinct to the steamboat squad at the request of Mr. Chamberlin. : ‘His Remarkable Correspondence, Among the mass of correspondence left by Mr. Chamberlin are interesting letters from distinguished men and national characters. Roscoe Conkling wanted to give a pri- vate dinner and wrote: “My Dear Sir—May I have a fair din- ner at 6 o'clock to-day for Senator Jones, Mr. Johnson and myself—3? ‘“Please have some champagne very “cold. Yours cordially, “ROSCOE CONKLING. “Mr. Chamberlin.” President Arthur’s thanks for some delicacies were thus expressed by his private secretary: “Executive Mansion, Washington, h “July 2, 1882, “My Dear Sir: I have your note of yes- terday, and the President desires me to thank you for the whitebait and peaches which accompanied it. They were de- licious and much enjoyed by him. Very truly yours, “FRED. J. PHILLIPS” During Mr. Chamberlin’s memorable quarrel with George Wilkes and John Morrissey, when Chamberlin was bitterly attacked, the response was a surprise, for Wilkes owned the Spirit of the Times, while Chamberlin, who was witfiout much editorfal support, replied in pamphlets and contributions in a free lance weekly, which caused Wilkes to write: “Please to take notice that I hereby put you upon your inquiry as to any libelous matter composed or printed in a paper called the Free Lance and directed against me. 1 send you this notice by legal advice.” General Custer wrote a historical nots to Chamberlin, because it was on the eve of the former’'s departure for the Indian campaign which resulted in the massacre of himself and all his troops: “My Dear Chamberlin: Nothing but press of business and the fact that I must leave this city Thursday deprives me of the pleasure of taking a run down to Long Branch and seeing the horses at their work. I am greatly disappointed at not being able to go, and much obliged to you for inviting me. Truly yours, . “GEORGEr H. CUSTER.” Willlam H. Vanderbilt wrote: “Your kind invitation to dinner thi afternoon has this moment come to hand 1 have dinner company which will preven my acceptance, but hope to see you t fore leaving the city.” Charles A. Dana wrote, November, 187 “F have had your favor of the 3d inst for several days, but have been so occ pled with making arrangements ¢ moving Into town from country t I have not had a moment to answer it now expect to be in the city again at the beginning of next week, and shall be ready to try the horse. But this is not certain, and with your i permission T will communicate With you upon the subject.” “Ned” Sothern Terrapin Letter. Edward A. Sothern of illustrious fams, who won the hearts of all Americans, was a close friend of Chamberlin and his fam- ity and much interested in his cookery In January, 1880, he wrote: “Dgar John: Kindly send to the in- closed address two or three cans of pre- pared terrapin (is tkat the way to spell the insect?), with instructions as to boil- ing, etc. Yours very truly, “E. A. SOTHERN. “P. §.—Send them with E. A Sothern's kind regards, and let me kfow how much I owe you for them. Pay the express charges. B. A 8" Louls Lorillard wrote in the centenntal year: “My brother George will give you for Tom Ochiltree $5000, and you to have 25 per cent of his winnings if they should amount to $10,000 or over; or $7300, you to have no interest in him. This is providing you can give good title and the horse is sound, etc. All over §7500 up to $10.000 he will give you. This, of course, is for the year 1876." August Belmont, in May, 18715, wrote: “A few years ago you made me & present of an Alderney cow named Sweetheart, which I desire to have entered in the American herd book. Wil you be kind enough to give me the necessary informa- tion that I may furnish the exact date of her importation and the name of the ves- sel she came by? Her pedigres is all right, but they want the above data. Pray excuse the trouble.” Here is a man in trouble: “March 3, 1830.—My servant man is ar~ rested and at the station house. I want $50 for deposit to get him out to-might Please hand the amount to the officer do- livering this. Vili return in the morning. On reflection, cash my check. Truly your friend. BEN HOLLADAY.” River.and Harbor Legislation Wanted Military men also wanted Mr. Chamber- lin's assistance. Colonel William Crook, of Indian fame, wrote: “If proper, con- venient or possible, please ask General Reagan to agree to an increase of appro- priation for the Red River of the North. See River and” Harbor bill H. R. 6060 Twenty thousand will do us but very Mttle good beyond recognition. Senator Mec- Millan may, and I trust will, ask for an increase of $20,000. Only do this if it is right and proper. General Reagan’'s courss on the transportation matter has won our people and the appropriation for Red River is positively against the monopoly, as Mr. Washburn of Minnesota is pre- pared to prove. Also that the appropria- tion for the Missouri River above the mouth of the Yellowstons (325,000) is too small by half. For the Yellowstons proper 315,000 is only half enough. Our whole Northwest is very much interested. Now g00d by. Your friend truly, “WILLIAM CROOK.” Celone!l John R. Fellows also wanted & favor—a chaace te keep away from tbe Teporters. “Dear Chamberiin: It is essential that I should have a quist room to-day, as I 4o not wish te have the papers know of my presence (In Washington). Caa yeu fix me out? I shall probably mot need I8 to-night.” Here is & letter from Lawrence Jerome Whe wants to oblige & friend: “‘My Dear John: I inclose you Lowell's ter. Won't you ask Senator Vest te do me the faver te see Benedict on this matter? Go with him personaily. You will do Lovell and me a great favor by so I know Vest would ltke to oblige This is young Lovell's letter, dated Tuc- son, Ariz., May 23, 1887: “Excuse my bothering you again about young Maher's appointment, but it is a matter tn which I am very much interssted. Will you not kindly find out what father can do in the matter?—you know the ropes so well—and let him know it. He will do it, but does not know exactly what is needed. Very Tespectfully, LOVELL H. JEROME.” James H, Coleman expressed his grati- tude for a kindness done in behalf of a poor widow who wanted a position in the Government, and Chamberlin secured it for her. Coleman wrote: “I know not how to thank you. You have done a good, kind act—a deediof the purest charity You will have the benefit of a poor widow's prayers.” Chamberlin's seemed to be a sort of clearing house for all forms of loans, pay- ments and debts of sratitude. The tr urer of a bank note company wrote man’s name is Jerome. I owe him $20. You will find a draft for that amount in- side. Please hand it to him. Should Mr. Jerome prove to be a proud-spirited cus: and decline to recetve the money, hand. the draft to H. H. or to some other poor devil who may be drawing his rations free at your bounteous tabie.” .