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F you do not know Bogle’s Chop House and Family Restaurant it is your loss. For if you are one of the fortunate ones who dine expensively you should be interested to know how the other half consumes provisions. And if you belong to the half to whom waiters’ checks are things of moment, you should know Bogle’s, for there you get your money’s worth—in quantity, at least.

Bogle’s is situated in that highway of bourgeoisie, that boulevard of Brown-Jones-and-Robinson, Eighth Avenue. There are two rows of tables in the room, six in each row. On each table is a caster-stand, containing cruets of condiments and seasons. From the pepper cruet you may shake a cloud of something tasteless and melancholy, like volcanic dust. From the salt cruet you may expect nothing. Though a man should extract a sanguinary stream from the pallid turnip, yet will his prowess be balked when he comes to wrest salt from Bogle’s cruets. Also upon each table stands the counterfeit of that benign sauce made “from the recipe of a nobleman in India.”