Lewisburg chronicle. [volume] (Lewisburg, Pa.) 1850-1859, 1855-11-23
following substances I:

E'D ~"
100 Grapes 27 70
100 Melons 3 81
100 Cucumbers p 9I3
Meats generally arc about three-f -fourths
water, and milk, as it comes from the COW,
over ninety per cent. How is it as it
comes from the milkman
1t is true that this chemical analysis
does not give US the exact comparative
value of food. but with that and the prices
of the various articles it can not be hard
matter to determine what is the cheapest
or most economical kind of food for US to
use.
Perhaps of all the articles named, ia
king into account the price and nutritious
qualities, oat meal will give the greatest
amount Of nutriment for the least money.
But where will you find it in useS Not
one family in thousand ever saw the ar
ticle not one in hundred ever heard Of
it; and probably most who have heard Of
it have vague impression that none but
starving Scotch or Irish ever use it; and,
in short, that cats in America are only fit
food for pigs and horses.
1t is great mistake. Oat meal is ex-
ccllent in porridgc, and all sorts Of cook
ing of that scr,, and oatmeal cakes are
sweet, nutritious anu an autIuvtc iur uys-
pepsia. Just now, we believe oats are the
cheapest of any grain in market, and it is
settled fact that oats give the greatest
amount of power of any grain consumed
by man or beast.
This cheap food only needs to be fash
ionable, to be extremely popular among
all laborers, all of whom, to say nothing
of other classes, eat too much fine -four
bread.
Cracked wheat and loaf bread cost the
same price or perhaps less price for the
wheat by the pound. A pound of the
wheat, properly cooked, is worth more
than four loaves of the bread.
IIominy, samp, hulled corn, we have 50
often recommended and urged upon the
attention Of all, both rich and poor, as
cheap, wholesome, nutritious food, that we
have induced many to try it, who would
not give it up now under any considera-
tion. We reiterate all that We have ever
said in its favor. Thirty years expert
ence in its use only serves to confirm us in
the opinion that it is such excellent and
economical food tina. too much can not be
said in its favor. The only thing neeess-
ary in its cooking is to cook it enough
it can not be cooked too much.
Every family should eat beans and peas,
because Of all articles they afford the most
nutriment for the least money.
One pound of cheap meat, say at ten
ccu,s, and one pound of split peas, say
five cents, will give fuller dinner to
family than a dollar expended for beef
steak and white bread. This is kind of
economy that should be known and rigidly
practiced.
One bushel Of white beans will feed
more laboring men than eight bushels of
potatoes. The beans will cost two dollars,
the potatoes six.
A single quart Of beans costs nine cents;
halfpound of salt pork, six cents
pound of hominy, five cents; and that will
give a meal to larger family than dol
lars worth Of roast beef, white bread, po-
tatocs and other vegetables.
We would not confinc the laborer or the
poorest family to this cheap food; but we
do insist that it is their duty to substitute
such food occasionally in place of that
which is more expensive, and thus, BY
saving, lay up few dollars in the savings
bank to save themselves from the mere
life.saving contrivance, the soup house.
But let every one think of the economy
of making soup-house at home. We
spoke Of pea-soup. Is there any living
witness of that good old Yankee dish Of
cheap food, called bean porridge1 Let it
be revived in every family among the
rich as luxury, and among the poor as
an article of economy.
There is another Yankee dish beside
bean-soup and baked beans that we should
like to see revived, and that is the baked
Indian meal pudding; and this brings US
to Iudisn bread, . mixture Of two.thirds