Staunton spectator. [volume] (Staunton, Va.) 182?-183?, 1831-11-04


ed upon it, and for ostentation sake. T
suppose, hoisted the Union flag. The
other stories are too vague to speak Of
we learn from the coasts of Sicily
that the town of Sciaceo has been en-.
trely abandoned by its inhabitants. the
repeated shocks, and trembling of the
earth leading to belief that it will sink
into the sea.
-SesS-
BREAD THE STAFF OF LIFE
we have often heard this expression
used; but were never more sensible of
It's truth, than when we saw in the last
journal of Health an Essay on the Pro-
portion Of nutriment in different kinds of
Jood. 1t embraces the substance Of "a
very interesting report on the compara-
1--WE nutrtlve properties of food as pre-
sentea' few years since, to the French
minister of the interior, by NJ. NJ. Per-
cty and Vacquelin, two celebrated chem
lists d. members of the French Institute"
The results were as follows:
''Ot bread every 100 lbs. weight were
found to contain so lbs. of nutritious
matter. Butchers Meat, averaging the
various sorts, contains only 35 lbs. ia
100. French Beans not the green pods,
but the seeds % lbs. in 100. Broad
Kidney Beans Sc lbs. Peas 93 lbs:
LentilS a kind of half pea, but little
known k in this country 81 lbs. in 100.
Greens and Turnips which are the most
aqueous of all the vegetables used for do
mestlc purposes, furnish only from 6 to
: lbs. OF solid nutritious matter in 100
Carrots ii lbs. and Potatoes only Weld
ed 20 lbs. Of a substance valuable as nu-
triton, in the 100. One pound of good
bread, thereof, is equal to upwards of
three pounds of the best potatoes and
10 lbs. of bread, with 40 lbs. of meat. are
equal to 300 lbs. of potatoes--or, to 90
more into details, three quarters of
pound OF bread with 9 ounces of meat.
are equal to 3 lbs. of potatoes-I lib. Of
potatoes is equal to lbs. of cabbage and
three OF turnips. But l lb. ofrice, broad
beans, or French beans, is equal to 3 lbs.
OF potatoes"
In the foregoing statement, two
things Will be apt to surprise'the reader.
FIRST, the greater amount of nutriment
contained in bread and the farinaceous
seeds generally, than in all the other ar
ticles OF our ordinary food: and second,
that tho the potato ranks, in regard to
the proportion of nutritious matter it af-
lords far below the foregoing, vet when
compared with butchers meat, there is
found to be but 10 per cent, in favour of
the latter. The experience of large
Dodles OF men--of even extensive dis
trlcts OF country, is an evidence of the
general truth Of these conclusions"
Dr. Stark informs us, that upon diet
OF lbs. of milk and 30 ounces of bread.
his health and strength were fully sns.
tanned while his body increased rapid
~ In bulk. 1t was remarked by Brind-
ley the celebrated canal engineer, that
IN various works in which he had been
engaged, where the workmen being paid
by the piece, each exerted himself to
earn as much as possible, men, from the
North OF Lancashire and Yorkshire. who
to their customary diet of oat
cake and hasty pudding, with water for
their drink, sustained more labour, and
made greater wages than others, who
lived on bread, cheese, bacon and beer.
-Hc SCAeIai ulet Oh the labourers of the
south.
Flesh presents a greater amount of
lutrlment in given bulk, than yegeta-
Die aliment; it isalso more readily dioes.
ed, but stimulates or heats the system
more than the latter. 1t is ON many ac-
counts, especially in cold climates and
turing the winter season, a very useful
ind appropriate, though by no means, as
We perceive an essential part of the diet
'ftbe active labourer."
These experiments are calculated to
Keep up the spirits of such invalids, as
rave been accustomed to murmur at the
ow diet of bread and milk which has
'een prescribed for them. They also
nculcate a lesson of temperance to the
Observation-Disclosures Compiler.
From the Rcleigh Star Of o, 6.