Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1858-01-23

It appears from this table that about 10 per cent of
our common meats is water In buying "A pound OF
beef get but four ounces Of nuttvc matter. The
nutritive matter of wheat" says Brande, Encyclc-
pedia, is chiefly starch and gluten and in this species
of grain the gluten is in much greater relative proror-
ton to the starch than in barley, oats rye In rice
there is little else than starch. There can be little
doubt that the great value of wheat an article o,
food depends upon this excess Of gluten, which is a
ntrogenous substance and has not inapty been term
ed the vegetO animal principle In the esculent roots
such carrots. &c., but especially turnips sugar is
the leading nutrve matter" Peas and beans resen
bic much in composition the cereal grains and indeed
afford the most concentrated form of vegetable noir
ishment. They are also the most economical food
that can be purchased and il properly cooked. are
good enough for an epicure. What, for instance can
be more savory than our New England Sunday dish
OF baked beans? Blessed be the man or woman who
invented baked beansl He whose countenance does
not beam with JOY at the mention of that dsh doesn't
know beans, at least such beans know. The
roasted chck-pea' OF the East is considered more
CAPABLE of sustaining life, weight for weight than any
other kind Of food, and henceis preferred by travellers
across the deserts, the less bulky and heavy form
of diet.
One Of the most economical modes of preparing food
Is due mixture of meat and vegetable substances in
the form Of soup. The French have attained great
perfection in hs department of cookery, which in this
country has never been properly appreciated. uour.
ishing and savory soup may be male Of vegetable.
alone; but coarse and bony pieces Of meat suitable
for this purpose, may he bought very cheap. And
here let give the primary law of all souns Tbev
must be mad with cold water suffered to boil only
Ter few minutes, and then kept 1T almost the boipp
point-simmering, in flct-tor many hours. Tie So
cret i to make them otcod water and let them sim
lner gently Tor Il long time. The theory is this Hot
water sets the albuninouS constituents Of meat hard
as the white of an egg is set, and prevents the uces
from escaping; but cold water soens the ibres and
extracts the albumen and tie nourishinn iuices Ru,
for boiled meat the revere. The meat should be nut
into boiling water TO set the Juices; and then kent I'M
der the boiling point (Which is two hundredand twelve
degrees until quite cooked. To continue il ot "A hoL
hardens and spoils it,"
Holnny, samp hulled corn and hastv pudding
are al cheap, Wholesome and nutritious kinds of food
worthy the attention Of both the rich and the poor
There IL Il wide field Of economy tho il, broad va
make great mistake in eating so much e tbe tuest
Hour and the effects Of this mistake are mainly f.lt
III our health and our pockets Hot bread should new
or ne Pceo upon tile Tablet is said to be utterly in
discStibc, anl consequently no nourishment can he
derived ron ii. while it may do much mischief in the
stomach. Fine white bread instead of being the chr
nrucle Oh tie morning and evening meal, it is ia
many families ahonld be used but snarinply il n, ali
Bread made OF wheat -four with a nj Xure of rye ar
Indian meal is more wholesome and quite MS palatable
II 1t does not look quite 50 delicate. Still better per
haps. is the bread made from unbolted wheel anur
known as Graham bread. Indian cakes arc nourish ;
ing and cheap and are relishcd by almost eyervbodv
But, after ALL no housewife should consider herself n
houel the domestic virtues whose ovens do not send
forth ut least weekly batch of delicious old-fashon
ed rye and Indian brown bread. The substitution nj
the morning repast of this for fine wheat bread, hot
cakes or the vile stun concocted Of flour and saerus
the bread score, but the gain in the health of tie fam
ny wond be OF still greater importance In an exper
inent by Alagende, dog fed exclusively ON line
wheaton bread died after forty days while another Jog
fed on coarse bread tnade with the bran) lived en-
without any disturbance Of his health We have the
authority Of Liebig, that the separation of the bran
from the flour by boiling is matter Of luxury and I'm,
urou' rather than beneficial regards the nutritive
power OF the bread;' and Youmans, speaking of fine
flour, SAYS, we have sacrificed several most nnor
tant qualities, and gained only rhiteness We tribe
with the first conditions of health to CRAFTY fancy oC
the eye" -
But, after all, it should be remembered TINT our ia
tnre was made for variety, and that it is not desirable
that all shonld live 10y the same diet scale or that in
dviduas should bring themselves into rigid adher-
ence to certain uniform course of dishes for every
day in the week. III nature" says Prof. Younan:,
in his " Handbook OF Household Science"" we beholi
infeXibe working out eternal variation and so i'm i
mehodzed habits should give rise TO never-ceasing
divers,ies As respects diet, the materials prepared
for Us, although marvclously simple in composition
ana adaptation to our needs are wonderfully various
IN form and gustaory properties. We have The widest
ana lreeSt choice OF means TO accomplish the same
physiological end. Nature thus solicits us TO enjoy
the bounty OF her resources, which we should wsel
do not tempting the appetite with II parade of cnn
AIRY eh'cements, but restricting the dishes Mt eoch
meal, and agreeably varying them ut successive times
of eating ~ 4. Farmer '''