Spirit of the age. [volume] (Woodstock, Vt.) 1845-1913, 1870-12-29
DIR. DlO Lewis on Meats, etc,

In the recent work touching food, or
the subject of meats DIR. Lewis has the
following suggestive paragraphs, which
will answer for other latitudes as wei
as that Of Boston:
Meats are very high ip the Boston
market. The other day / devoted al
hour or two to inquiries of the leading
market men about the prices Of differ
ent parts of the animal. They general
/ ly agree upon these figures; that in al
OK, which, when dressed, weighs 800
pounds
60 pounds bring 80 to 40 ceuts To-
140 pounds bring 80 to 20 cents lb
400 pounds bring so to II cents a Ib
80 pounds bring 80 to 10 cents u ID.
40 pounds bring 80 to cents lb
90 pounds bring 3 cents a ID.
40 pounds bring cent pound.
You must have meat every day oI
the year. Your children should have
some animal food during the autumn,
winter and spring. But meat is very
high. A sirloin steak costs in urmark-
ct from thirty-fve to forty cents a
pound. And even this is not the most
expensive part of the animal.
But do youknow that in an OK which,
dressed, weighs 800 pounds, only a
very small part brings this high price
And do you know that that small part
is neither the most nourishing nor the
most palatable? While certain portions
of the animal sell for thirty to forty
cents a pound, there are portions, not
one whit less palatable than the tender
loin (when properly cooked, that can
be bought for very small.price. Take,
for example, what is called the shank
the very best can be bought for three
cents a pound, and single pound cook
ed in a stew, with dry bread, will
make meal for yourselfand your en-
tire family, The French soldier under
stands better than anybody else the Sc,
cret of getting much out of little.
When you 60 to market for meat,
don't buy tenderloin, but buy what are
called course meats. Purchase for youl
dinner five or eight cents worth
say ten cents worth, Of the course bits
Among our foolish people the compc'
tition is so slight over these course
meats, that the butchers have to put
all the price on the small part which Is
in active demand, aud sell all the rest
for mere nothing. | cannot go on to
tell you just what pieces you should buy
but buy just such pieces as are sold il
this B ston market--the highest market
in the United States for three, four,
five or six cents pound.
Good solid meat is sold for these fig
ures, and only needs to be steamed or
to he made into stew to be as tender
and delicious as the expensivo:parts OF
the creature. The neck of the chicken
is the most delicious part Of the animal
The neck of the beef, when made tend
er, comes near being the most delicious
part of that animal.
Leaving the meats, let us speak o.
the vegetable food. Oat meal, in the
form of porridge or in the form ofcakes
is one of the most nutricious fvegetablC
foods. A pound of oatmeal is wortl
nutrment, six pounds of superfne white
-four, and pound for pound costs less
than wheat -four. 1t is most substan
tial and nutricious food.
Cracked wheat, or whole wheat, whel
properly cooked, is really one of th'
most delicious articles of food ever eat
en- by mau. One pound of cracked
wheat will give as much strength o
muscle and nerve as seven or eigh
pounds of common bakers bread. HON
my, samp and hulled corn are among
themost substantial and lasting of I'm
name foods, and are very cheap com
pared even with wheat.