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About The Sunday Oregonian. (Portland, Ore.) 1881-current | View Entire Issue (Jan. 19, 1913)
lUii SlADAl OKXxO:NlA POK1JLAMJ, JASUAKx 19, 1VLS. PORTLAND COMMERCIAL CLUB MECCA OF BUSINESS MEN Noonday Luncheon Time When Many Big Deals Are Consummated. - II A-TiJtaiJifV. . . .. JXTXISP. i ii J" .t.Y . r,."M&r JtSST 11 mymmsmmsmmr. '.'. ,. , - a-. EET me at the 'Club at noon." This Isn t an advertisement from the "personal" column; It's Just the dally salutation of business men of Portland. More business men meet at t..e noonday luncheon of this club every veek-dav of the year than at any sim ilar place in any other city, irrespec tive of size, in the United States. Many a public project or big: financial deal has been marked out upon the table cloths of the .'lub s dining-rooms. iany a busy man who gives his services to public interests makes it a point to meet his committees at the club luncheon, saving interruption of the day's business and at the same time riving a social flavor to -his commit tee transactions. Or. one might say. culinary flavor. It isn't to be supposed that these men are so engrossed in business that they entirely overlook the menu. Who could, when a meal is prepared by a chef, four cooks, a pantry man and three bakers, and travels eight stories in the making? Wouldn't that make an apartment-house kitchenette look like a doll s tin kitchen in a premium list? Mincemeat "Home" Made. Like any first-class hotel, the club has a manager, J. Annand, a former director of the club, who looks after every detail in this home-like club, from the draperies in the women's parlor to the mincemeat In the cellar. And that mincemeat! It is hand- handpicked. In odd minutes the bakers pick over the raisins and currants and prepare all the other ingredients as carefully as it was ever done in a good old-time New England kitchen. This club-made mincemeat was an in novation this Fall and since Its advent, a 52-gallon barrel has been used every month. A "personally conducted" trip through the club with Mr. Annand is interesting. On the roof is the waiters' dining-room and lockers and a room where vegetables are prepared for cooking. Potatoes, carrots and other such vegetables are pared by a ma chine that washes them at the same time. On the eighth floor, the floor next to the roof, .is the kitchen, where the chef, four cooks, pantry man, four i ranges, steam table and warming ovens send the meal to three or four hundred men. The club coffee is famous. There's a reason. The coffee Is fresh ground every day and the urn used today is steamed and aired tomorrow. yulte different from the method of a wo man who thought the more coffee grounds were warmed over the better the coffee, and never emptied the cor fee pot until it was so full of grounds it wouldn t hold any more. Billiard Tables Patrealxed. On the same floor are the principal dining-rooms, the big general dining room where the men congregate at noon. This is open to women for din ner in the evening, but at noon it is reserved for the use of men that they may dispose of both the meal and bus iness with despatch. At this hour the women's dining-room is open to wo men and. to men. The "Governors' i meet for a weekly luncheon, and the room" Is on the same floor, where "Blue Room" is a small dining-room the board of directors or governors I used for committees and small parties. And that isn't all. On the sixth floor are several small dining-rooms, beside, a grill, which has recently been opene for the convenience of billiard play ers. Not every man comes to the club at noon to attend to business. The billiard tables are busier than the din ing tables, men waiting thetr turn to play in the two big rooms. The real "fiends" give their orders at the grill between plays, doing a juggler's act with fork and cue. And say, what do you-think of this? Here's a barber shop where a man doesn't have to wait his turn, or lose it. The club member who wants a shave or a hair cut pokes his head in at the door of this perfectly appointed "tonsorial parlor," the barber gives him a number and the man goes on with his lunch or his game. When It's his turn a page calls "Next. No. 10," and he takes the barber's chair. Comfort Are Many. Booms are maintained on the fifth floor for resident members who make the club their home and for out-of-town men who may be guests of the club or of some member. All the ac commodations of a hotel are provided, with the social feature that the stran ger misses in a hotel. All J the club privileges are open to him after he has been accredited and registered at the office, on the seventh floor. Opening from the lobby on this floor is the "green room," the big reading room and lounging room that extends the length of the building. It is a typical men s room, with deep lounging chairs and sofas, if anything so big can be called by the paTlor name sofa Reading tables and writing desks com plete the comforts of the room, .while absence of draperies from the windows further emphasizes the mannlshness of the place. A new lighting system has recently been installed, greatly increas ing the reading light. The women's parlor, on the same floor, is in feminine contrast, with Its blue silk tapestry walls, blue carpet, lace curtains and blue hangings and blue and gold furniture. Those little cubes of ice that are served in the drinking water come from the basement, where 'the club has its own ice plant, the ice being made from filtered Bull Run water and sawed into "individual" ice for the glasses. In the basement is a storeroom that looks like a grocery, a cold room for fruits and vegetables and a refrigerator room for meats. In the basement the baker make their wonderful French pastry and other confections, while the club carpenter works In an adjoining room with chisel and saw. The Portland Commercial Club has served as a model for clubs In other cities. This Winter a man from Min neapolis who was a guest of the club remarked upon its similarity to the Minneapolis Commercial Club, noi knowing that the club in his city had sent for the plan of the Portland club and followed it in organizing Its own. The board of governors la composed of the following: E. B. Piper, president; C. S. Jackson, vice-president; J. H. Burgard, treas urer; F. S. West, secretary; governors, J. R. Rogers, George W. McDowell. V, H. Ransom, F. I. Fuller, John S. Beall, T. B. Wilcox, C. C. Coit, George W. Klelser. F. A Freeman. Albert Felden heimer, T, N. Stoppenbach. TWO SIMPLE EMBROIDERY DESIGNS FOR BLOUSES These very attractive designs may be worked in olid or eyelet. Detail drawings show methods of working. There are two ways to apply the designs to the material upon which you wish to work them. If your material is sheer such as handkerchief linen, lawn, batiste, and the like the simplest method is to lay the. material over the design and, with a well pointed pencil, draw over each line. If your material is heavy, secure a piece of transfer or impression paper. Lay it face down upon this, then draw over each Hne of the paper design with a hard pencil or the ..olnt of a steel knitting needle. Upon lifting the pattern and transfer paper you will find a neat and accurate impression of the design upon your material. There are two points to observe in this simple process if you would execute it satisfactorily. One Is to see that your material Is level cut and folded by a thread and that your design Is placed upon it evenly at every point. The second Is. when placed accurately, secure the design to the material with thumb tacks or pins, so it cannot slip during the operation. Do not rest your hand or fingers upon any part of the design you are transferring, else the imprint of your fingers will be as distinct upon the material as the drawn lines of the design. , a) s J1 om OUTLISt EYE.LZT SATIN AND BUTT0H-HOLE STITCHES o o 0 (s o . Vr-$r -fa P - V 1 i ) .........II. .." tTI......IItllllt unniniii mi III.'III.TT'ITT'" -
