Second Edition Of "How to Make Money in a Country Hotel"

By J. Elliott Lane.

"A book that will probably be purchased by every hotel manager and department head in America."

How to Make Money in a Country Hotel," appeared first in serial form in The Caterer during 1900, and January and February of 1901, and met with such speedy recognition and widespread interest that it added hundreds of subscribers to its already large subscription list. The reason for the great success of this work, which is now in its second edition, is probably to be found in the fact that Mr. Lane does not content himself with merely advising "greater economy," or "better business methods" - instead he gets right down to a practical hold of the subject and shows how to economize and how to increase one's trade.

Every page of the book is full of interest to every hotel man who is in the business to make money. It is addressed primarily to country hotels, but it should be in the hands of every proprietor and every department head, no matter what the class of the establishment. It contains many ideas and much information found in no other work published.

In addition to its technical value to every one in the business, it has a special, almost absorbing, interest as a study of the life and possibilities of a country hotel proprietor that will cause it to be read over and over again by every steward, chef and head waiter who expects one day to possess a hotel of his own.

200 pages, handsomely bound in cloth, only $2.00.

The Caterer Publishing Co., 23 Park Row, - - New York City.

The Encyclopedia of Practical Cookery.

Eight big volumes; nearly 2,000 pages; about 2,300 illustrations - Handsomely bound in Cloth, only $20 the complete set.

The Encyclopedia of Practical Cookery is the most valuable and comprehensive culinary work published. It contains receipts for almost every known dish and information on every subject in the food and culinary world. It is to the man in the hotel, club or high-class restaurant business what the Encyclopedia Britannica is to the newspaper man - almost indispensable as a general reference work. Whether you merely desire to make sure of the spelling of a word or the accuracy of a receipt, or whether you wish to read up on some subject new to public interest - such as the Belgian hare, or the special products of the Philippines - you can always rely on being able to post yourself from this work. In fact, the library or equipment of a manager, steward or chef is really not complete without the Encyclopedia of Practical Cookery - no one can know, or at all events can remember, everything, and a reliable, comprehensive work of reference is a necessity to the man who wishes to keep himself thoroughly informed on all topics pertaining to his profession. With the Encyclopedia one need not plead want of knowledge on any subject pertaining to it, directly or indirectly.

The Encyclopedia represents five years' work by several of the most famous men in the culinary profession. Its contents were edited by Theodore Francis Garrett, with the assistance of a number of the most famous European chefs - W. Rawson and MM. Corblet, Detraz, Fiorillo, Lecomte,Thoumire, Norwak, Reichert, Hey wood and Wall ace. It is beautifully illustrated with colored plates and 2,330 engravings.

The Caterer Publishing Co., 23 Park Row, - New York.

Creasey Ice Breakers Chefs. caterers. restaurants and hotels find Creasey Ice Breakers to be most efficient and economical machines - the greatest savers of time and ice. Easy to operate (hand or power)- break ice to any size required - rapid cutters. Right in design and construction Made in fourteen sizes to suit every requirement.

Send for New Catalogue 17-B, which gives full particulars.

Jos. S. Lovering Wharton, Manufacturer, 3122 N. 17th St., Philadelphia, Pa.