The Wheeling daily intelligencer. [volume] (Wheeling, W. Va.) 1865-1903, 1866-07-27

SWepL away Z E.alHT .i
The Rich and the POOr.--WhO enjoy
.afy the most p Eti 81
Twill say, for example, that you are
a %orking-man, earning few dollars
a week, and that Rm an independent
person with an income of ten thousand
year. 1 will not take the example OF
king, because apprehend few per-
sons in their senses would aspire to that
uncomfortable position. Well, then,
we are both men, with the same senses
and the same appetites. bAs regards
onranimal natures, you eat, drink and
sleep; can do no more. Provided we
both have sufficient, there is no real
differences in the satisfaction we derive
from these eseindulgenceS. My meal may
be composed of the so-calIed ''delica-
cies of the season." while yours may
be simply Il steak and potatoes. When
we have both laid down our knives and
forks and cried "enough," the sensa-
ton is the same in both cases. If you
banker after my delicacies, you own to
desire simply to give your palate d
passing qualification. Your food is re-
ally more wholesome and nourshing
than mine, and, If you were content,
you would enjoy 1t quite as much
The real fact is that these "delicacies of
the season" are invented and concoc-
ted for me, not because they are good
for me, or because there is any great
amount of enjoyment In the consump-
ton of them, but because I have a vast
deal of money to throw away. I mere
ly conform to Z fashion In ordering and
paying for them.anT glg E1uW 23Eud
1 begin with salmon, for instance.
You think you would like to have sal-
mon every day for dinner. Try 1t three
times running. Why, in old days be-
lore railways established a ready and
mid
markets, the servants of country gem
tlemen residing on the banks of the
Severn, Tey, the Dee and Spey, made a
stipulation in their terms of engage
ments that they would not be fed upon
salmon more than three times week.
Pheasant and partridge are delicacies
of the season; but always to dine on
pheasant and partridge would be less
tolerable than perpetual bread and wa
ter. There is nothing for which man
should be more thankful than an ever
recurring appetite for plain beef and
muttOn-nolhing except the means of
indulging that appetite. Those high
spiced dishes, called by fine French
names, which are set upon the tables of
the rich and great, are mere cooks
tricks to stimulate "a languid appetite.
To banker after such things is to have
a longing for physic, and not for whole
some food. Many grand folks who
habltually eat them are miserable
creatures, who have to coax their stom
achs at every meal-pitiable victims of
dyspepsia and Rout. -rrf =a--r-.s III
People who envy the luxurious ieasts
of the rich should know that the wise
men who sit down to them only make
a Pretence of partaking of the so-called,
good things that are placed before them.
l have heard that the cabinet ministers,
before they go into the city to the Lord
Mayors banquet, dine quietly at home
on some simple and wholesome viands,
knowing that there will be many dish
es on the groaning tables of Guildhall
which they dare not touch. The Queen
spreads her table with all the most
elaborate productions of the culinary
art; but she herself makes her dinner
off cut of simple mutton. Cook as
you will, and lavish money as you
will, there is no exceeding the enjoy
ment of the carter sitting by the road
side humping his bread and cheese -
AIthe Year Round.