The Republican journal. [volume] (Belfast, Me.) 1829-current, 1870-12-22
CTHMtcs-c
~ Mar ava ~

| ~ ~ $4,000
Sl5 week for the support Of his family, and
who had 50 to feed seven mouths.
Meats are very high in the Boston market.
The other day devoted an hour Or two 10
inquiries of the leading market-men about
the prices of different parts OF the animal.
They generally agreed upon these figures
that in an OK which, when dressed weighs
800 pounds.
GO pounds brings 80 to 40 cents a pound
40 pounds bring so to 20 cents pound
| 400 pounds bring 30 to II cents a pound.
| 30 pounds bring 80 to 10 cents a pound.
10 pounds bring 30 to 6 cents pound.
| 81 pounds bring cents pound.
| 40 pounds brings | cent pound
You must have meat every day of 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
our market from thirty-tiv to forty cents a
pound. And even this is not the most expen-
sive part Of the animal But do you know
that in an OK which dressed, weighs eight
hundred pounds, only very small part
brings this high price?" And do you know
that that small part is neither the most nour-
ishing nor the most palatable? While GER
tain portions of the animal sell for thirty to
forty cents a pound there are portions not
one whit less palatablc than the tenderlon
(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 Tor three cents pound, and sim
gle pound cooked in a stew, with dry bits of
bread, will make meal for Yourself and
derstands better than anybody else the Sc
cret of getting much out of little
When you 90 to market for meat, don't
buy tenderloin, but buy what are called
coarse meats. Purchase for your dinner five
to eight cents worth, say ten cents worth of
the cheap, coarse bits. Among our foolish
people the competition is so slight over these
coarse parts, that the butchers have to put
all the price on the small part which is an
actual demand and sell all the rest for a
mere nothing.
cannot go on to tell you just what pieces
you should buy, but buy such pieces as are
sold in this Boston market-the highest mar
ket in the United States-for three, four, five
or six cents pound. Good, solid meat is
sold for these figures, and only needs to be
steamed, or to be made into a Stew, to be as
tender and delicious as the expensive parts
OF the creature. The neck of the chicken is
the most delicious part of the animal The
neck OF beef, when made tender comes
near being the most delicious part of that an
imal.
Leaving the meats, let Us speak of the veg
etable food. Oatmeal in the form of por-
ridge, or in the form of cakes, is one of the
most nutritious of vegetable foods. A pound
of oatmeal is worth, as nutriment, six pounds
Of superfine white flour, and pound for pound,
costs less than wheat flour. 1t is the most
substantial and nutritious food
Cracked wheat, or whole wheat when
properly cooked, is really one of the most
/ oil IS fooI
One pound of cracked wheat will give as
much strength Of muscle and nerve as seven
or eight pounds of common bakers bread.
Hominy, samp and hulled corn are amonr
| the most substantial and lasting of human
foods, and are very cheap compared even
with wheat
One pound OF cheap meat boiled to RAGS,
with quart Of white beans, and eaten with
brown bread, will make dinner that a king
might luxuriate upon. Your family OF seven
persons would not be able to consume such
dinner.
Butter, poultry and potatoes are most ex-
pensive articles of food. A single bushel of
beans, properly cooked, with condiments
Will furnish not only more palatablc food
but will furnish more nutrinent than ten
bushels of potatoes.
In the following extract DR.. Lewis tells
how he lived and what work he did on 81 II
cents during whole week
Sunday breakfast, hulled Southern corn,
with little milk. My breakfast cost three
cents l took exactly the same for dinner
Food for the day six cents. | never take any
supper.
Monday breakfast, two cents worth of oat-
meal, in the form OF porridge, with one cents
worth Of milk. For dinner, two cents worth
OF whole wheat boiled, with one cents worth
of milk. Food for Monday six cents.
Tuesday breakfast, two cents worth of
beans, without cents worth of vinegar. For
dinner, one quart of rich bean porridge,
worth one cent, with four slices of coarse
bread worth two cents. Food for Tuesday,
| five and a half cents.
Wednesday breakfast, homny made of
Southern corn (perhaps the best of all food
tor laboring men in hot weather) two cents
worth, with one cents worth of syrup For
dinner, splendid beef stew, the meat in
which cost two cents. Perhaps you don't be-
lieve that the meat was purchased for two
cents. But it was, though. The fact is, that
from an OK weighing 800 pounds nett, YOU
can purchase certain parts weighing about
lou pounds, even in this dearest Of American
markets, tor three cents per pound. Two
thirds OF pound made more stew than
eouiu eftI. 1Here was really enough Tor two
OF us. But. then, you know how careless
and reckless we Americans are in regard to
our table expenses, always getting twice as
much as we need. The very genius of waste
seems to have taken possession of me on
that fatal day. l poured into my stew all
at once, slap-dab, a quarter of cents worth
OF Leicester sauce, as if to show that it never
rains but it pours. closed that gluttonous
scene by devouring cents worth Of hominy
pudding. Food for Wednesday eight and a
quarter cents.
The gross excuses of Wednesday led to a
very moderate
Thursday breakfast, which consisted of oat
meal porridge and milk, costing about two
and half cents. For dinner, cracked wheat
and baked beans, two cents worth of each.
milk one cents worth. Food for Thursday
cost two and half cents.
Friday breakfast, Southern hulled corn and
milk, costing three cents. For dinner, an
other of those gormandic surfeits which so
disgraced the history of Wednesday. Elk
pense for the day eight and quarter cents.
This morning when l went to the table
said to myself, ''What's the use of this econ
omy '' aud | gave up my mind that for this
day, at least, I would sink all moral restraints
and give up, the reins to appetite. have no