TIE DUKE OF ORLEANS.
{"newspaper_name": "The Wilmingtonian, and Delaware register.", "edition": "01", "page": "p1", "byline": ""}
This Prince (says Paris letter) is, as
every body knows. excessively rich: but it
is net as generally known, that he is his own
st ward and accountant. The Duke knows
his receipts and expenditures to centime.--
He cuts no grass to make hay, because he
might have Idle fellows, and hay wastcd.---
He goes into the fields with those who wish
to purchase, and sells the grass as it stands,
so that all the expense of converting it into
hay, and of its removal, falls upon the pur-
chaser He then cal ulates how much his
horses ought to eat in year, and purchases
at the best rate to that extent. He does the
same also with his corn. Then the Duke
has no kitchen, and consequently no cooks.
He is supplied by frdifeur at so much per
dish; and he is so economical in the prices,
that one traiter has, it is said in Paris, fail
ed by the undertaking. What is left at the
Dukes table, belongs to the fraiteur. who
supplies the upper servants with it, at Sc
much per head; and what is left there, goes
upon .he ssme principle to the lower ser