Philip Curtiss

Summary

Philip Curtiss,  Mummers in Mufti — Chapter 6 (1922)

“ Half-way down the alley there appeared a grating and a shaft of light from the restaurant side, and as he passed it Bellsmith was swept by an overpowering wave of warm, kitchen air saturated with the odors of boiling coffee. Within he saw an immense Italian chef with an opera mustache and a filthy apron but with the inevitable white cap of his trade on his head. In an instant of nervous whimsy it came to Bellsmith as a novel and remarkable idea, that even a third-class restaurant had to have a chef. ”
Source: Wikisource

Philip Curtiss,  Mummers in Mufti — Chapter 6 (1922)

“ CHAPTER VI THE first requisite of a high-class theater is, apparently, an unspeakable alley running to the stage-door. An alley seems to stand to a theater in the same relation that a power-site does to a mill or a harbor to a dock, the rule being, first find your alley, measure it carefully to see that it is narrow enough and dark enough and dirty enough, then, being sure of your facts, go ahead and build. ”
Source: Wikisource

Philip Curtiss,  Mummers in Mufti — Chapter 6 (1922)

“ No scientist has yet determined just what creates that not agreeable yet not particularly disagreeable smell peculiar to the back stage of a theater, but all playhouses have it, from the Town-hall in Dog Foot, Idaho, to La Scala in Milan. New theaters acquire it before they are really completed; old theaters never lose it. It is something built in with the bricks and mortar, and Arnold Bellsmith was to become very familiar with that smell before his present adventure was over.
Bellsmith clutched tightly his dollar bill and knocked furtively at the hooded doorway.
”
Source: Wikisource

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