Encouraged by the success of this first effort, Mr. Baily opened another cheap coffee-house in the very centre of the wholesale trade of the city, where thousands of clerks, workingmen and merchants were in the habit of resorting for lunch or dinner to the restaurants and bar-rooms in the neighborhood.  This, located at No. 31 South Fourth Street, he called “The Model Coffee-House.”

CROWDED FROM THE FIRST.

From the first it was crowded even to an uncomfortable extent.  The demands of its patrons soon rendered larger quarters a necessity.  A new building was erected specially adapted to the purpose, many novel features being introduced which a twelve-month’s experience had suggested.

The new “Model” opened June 1st, 1876.  Many persons thought it was too large, and that it would never be filled.  But it was thronged on the day of opening, and on every day since the demands upon it have been fully up to its capacity.  The number lunching here daily is about three thousand.

In the establishment of the coffee-houses there were, of course, many mistakes, the results of inexperience.  Many things had to be unlearned as well as many learned.  But mistakes were promptly corrected.  With the growth of the work, ability to provide for it seemed to keep pace, and modifications in the management were adopted as necessity dictated.  Not much was anticipated at the commencement beyond furnishing a mug of coffee and a roll of bread, but it soon became apparent that something more than this was needed.  To meet this necessity, the coffee-house bill of fare was greatly extended, and now quite a variety of nutritious and substantial dishes are provided, and each at the uniform price of five cents.  The main feature—­the coffee—­is, however, preserved.  A full pint mug of the best Java (equal to two ordinary cups) with pure, rich milk and white sugar, and two ounces of either wheat or brown bread, all for five cents, is the every-day lunch of many a man who, but for this provision, would be found in the dram shop.

No dish, as we have said, costs over five cents, which is the standard price the year round, whatever the fluctuations of markets may be.  In addition to the bread and coffee already mentioned for five cents, the bill of fare comprises puddings of rice, tapioca and corn starch, baked apples dressed with sugar and milk, all sorts of pies (half a pie being given for a portion), mushes of cracked wheat, corn and oatmeal, dumplings, eggs, potatoes, beans, ham, corned beef, liver, “scrapple,” sausage, custards, soups, pickles and, in season, fresh fruits.  Of bread, there are Boston and Philadelphia brown, wheat, Philadelphia and Vienna rolls.  A pint glass of milk with a roll, costs five cents; butter three cents, and extra rolls one cent each; so that for ten or fifteen cents a man gets a full luncheon, as every portion of food is equal to a large saucer heaped.