New-York daily tribune. [volume] (New-York [N.Y.]) 1842-1866, 1855-11-14
10 'V''0"IIo = 1to FI0FVIH10- Ut n
and water in each Of the fol owing substances:


Is *: sS:ii::: s,
Meats generally are about three 4ourths water aud
milk as it comes from the COW, over ninety per cent.
How is il a. it comes from the Inilkmen
Iii true that this chemical analysis does not give
IA the exact comparative value of food but with that
and the prices of the various articles it cannot be
hard ma ter TO determine what is the cheapest most
economic Al sind OF food for us TO use.
Perhaps of all the articles named, taking into &C.
count the price and nutritious qualities, ost meal will
give the greatest amount OF nurlmeut for the least
money. But where viii you find it in use Not one
family in thousand ever saw the article; not one in
hundred ever beard of it, and many who have heard
of il have vague impression that none but starving
Scotch or Irish ever use it, anG in short ths oats in
America are only fit food for pigs and horses.
LISA great mistake Dat meal is excel ent in por-
ridge. and all sorts of cooking of that Sort and oat-
meal cakes are sweet nutritious and an antidOte for
dyspepsia. Just now, We believe oats the cheapest
of apy grain in market and il 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 fashionable, to be
extremely popular among all lsborers all of whom,
to say nothing of Other classes est TOO much fine -four
bread.
Cracked wheat and loaf bread cost the same price
or perhaps less price for the wheat by the pound.
mound of the wheat, properly cooked, is worth
more than four loayes of bread.
Homipy, samp, hulled corn, we have often rec
commended and urged upon the attention of al, both
rich and poor ss cheap, wholesome, nutritious food
that we have induced many to thy it, who would not
give it up now under any consideration. We reterate
N Al bov in
experience in IFS use only TO confirm Us in the
opinion that it is such excellent and economical food
that too much cannot be said in its favor. The only
thing necessary in its cooking Is TO cook enough
il cannot be cooked too much
Every family should eat beans and peas, because
of all articles they afford the most nu'imcnt for the
least money.
One pound OF cheap meat, say a. ten cents, and one
pound of split peas, say five cents, will give fuller
dinner to family than dollar expended for beef
steak and white bread. This il kind of economy
that should be known and rigidy practced.
One busbel of white beans will feed more laboring
men than eight bushels of potatoes. The beans will
coat two dollars, the potatoes six.
single quart Of beans costs nire cents; ahapound
of salt pork SIX cents pound of hominy five cents;
and that will give meal to larger family than a
doars worth OF roast beef white bread potatoes aad
other vegetables
We would not confine the lsborer or the poorest
family TO this cheap food; but do insist that II is
their duty to substitute such food occasionally in place
o that which is more expensive and thus, by saving,
Law ND few dollars 10 the savings bank to save them
selves from the mere Lie saving conty snce, the soup
house.
We hope never to see sther ofthese pauper making
establishments in operation again in this city. Let
men tbirk twice before they open another one.
But let every one think of the economy Of making
a soup.h house at home. We spoke of pea soup. Is
there any living witness OF that good old Yankee dish
of cheap food, called bean porridgei Let 1t be re-
yiyed in every family; among the rich as luxury,
and among the poor article Of economy
There is another Yankee dish beside bean-soup and
baked beans that We should like to see revived, aud
that is the baked Indian meal puddingi and this
brings us 10 Indian bread, mixture Of two-thlrds
corn meal and onethrd rye meal not rye -four, which
makes most delicious bread at less than onehaf the
cost of wheat -four.
We coG,d go on long time pointing out the errors
of livisg in which economy Is los. sight OF, If we
thought the wished-ior effect would be produced
We urge all to think OF what we have said, and
that ore of the best things that can De done for tue
roo. Il to teach them practical economy II everyday
life.
No charitable societies have ever done 20 much
good to tie poor by distribution Of food az
they could do by printing and putting into the
hands Of every family little tract containing prac'
teal lessons of economy in the art of living well and
living cheap-an art that would prevent the waste of
food and lessen the expense of first purchases aud
increase TIE nutritious qualities, while ii added I'M
mensely to tie table enjoyment Ct every family.
In great majority Of cases it may be st down
as 80 iheontroveibe act thst want comes OF waste
ana waste comes o. want Of knowledge Of the prop
critics Of different articles Of food, and how to combine
them so a. to produce the most beneficial effect.
It may be set down as another ineontrovertible fact
that no class of people want food and remain VIZ.
tuovs. Their degeperscy, both physically aud
morally. il certain 1t Is our religious duty then to
study and teach economy in food and the at Of living
better ard cheaper; more in accordance with tie
principles that promote health, vigor. intellectual
capacity, comfort, happiness and morality Of the hu-
mar family.
How much good would come OF Il If We should
practice upon the text that forms the title of this ar
Gle. Let those who read and think, first set the
ample; the unthinkiDg viii follow, and Their children
viii rise up and call them bsssed.