The gazette. [volume] (Portland, Me.) 1798-1799, 1798-05-21
SCIENCE OF NUTRITION.
From Be Loa4ou ReyiesU, Of Cant RUIZ

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From l5e London Regierv, gf Cam: RUNFoRD.
THE investigation Of the lcience Of nutrition
he Court very iulty conliders as iuhJstt Gu
rious in tfalf, and highly intereaing to man
kind, and il appears that he has made y ia
vo1ri.e Gudy. We entirely agree with him II
the idea that many important discoveries and
improvements mutt refult from the purfuit, til
we obtain more perfect knowledge Of IL; and
the f7ecimen he has given in The following PHI
loCophical account of the virtues Of ogaier, : q
convincing proof that great advantages may be
derived from future discoveries relative to the
myne.ious operation Of nutrition.
IS nee il has been kHown that water Is no;
fmple element, but comb1pna, and capable
Of being decomPofed, much light has been
thrown upon many operations OF nature which
formerly were wrapped up 10 obicuiity. IN
vegetation, for inaancc, il has been rendered
extremely probable, thar water acts much
more important part than was formerly athgn-
ed 10 Il by philofoph=rs. Thatit leryes not
only AZ A vehicle Of nouriihment, but conftintts
at ieaf one part Of the fad Of plants that il
Is decompoied By them, and contributes mate
rally 10 their growth and that marureS ierve
rather to prepare the water for decomposition,
than TO form Of themfeives fublt2nfially and di
reilly The nourilhment Of vegetables.
" Now very clear analogy may eafly be
traced between the vegetation and growth Of
plants, and the digeton and nourihment Of
animals and as water i indilpeniably neSetdry
in both procenes, and IS in one Of them tvegs-
tation) it appears evidently 10 ferve as J9oA why
fhould We not iuppofe It may ferve as food in
the other There is, in my opinion, abundant
reaon to fufpea that this is really the cafe"
After making variety Of experiments in
providing food for the poor a. Munich, he was
confirmed in his opinion, and not little fUr
priced on discovering the very fmall quantity Of
}aid food which, when properly prepared, will
flfice TO latisfy hunger, and fupPort life and
health, and the very trifing exPence al which
the Goutelt and mott laborious man may, in
any country, Be I'd. This dilcovery Is The ba-
IS Of all the Counts. cheap preparations Of
food and Of couTfe they conllt OF iOuPs.
{" 1t was found that the cbeapgl, mott Iag5nry,
and mof aou,ilBiEc food that could be provided,
was foup competed ofPoarl barley, Peaie 70
tatoes, cutting, Of fine whsatsn bread, vinegar,
ialt, and water, in certain proportions"
The method Of preparing this fouP il as fol-
lows 1.-The water and the pearl barley are
hrlf put together into the boiler, and made 10
boil the peafe are thsn added, and the boiling
is continued over gentl5 fire about two hours J;
the potatoes are then added, having been pie
viou1y peeled with knife. o. haging been
boiled, in order to their being more ealily de
prived Of their ikins, and the boiling is continu
ed for about one hour more, during which
time the contents Of the boiler are frequently
Rired about with a large wooden fPoon ..
ladle, in order to deltroy the texture Of the Pp
tatoes, and to reduce the foup TO one uniform
MATS. When this is done, the vinegar and
falt are added and lafo Of all, at themoment III
is ferved Up, the cuttings Of bread" He after
wards informs Us, that It would be better not
10 put the cuttings Of bread into the boiler at
all, but to put them into the tubs in which the
foup IS carried from the kitchen into the dining
hall, pouring the foup hot from the boiler upon
them and in giving theie directions, one Of
the numbcrlefs tautologies NC have complained
OF occurs. Hard and Gable bread, we are told
aniwers the Purpof- better than any other, for
il renders mafication necefary, and maltcation
ieems very powerfully 10 aliR in promoting
digcRion i lkewife 3rolongl the duration oyftJt
enjoyment Of eating, matter IF very great impor
tance indeed, ani which has not hitherto been
luficiently attended 10.