Eaton weekly Democrat. [volume] (Eaton, Ohio) 1866-1875, 1870-12-15
Dr.. Dio Lewis on Meats, etc.

In his recent work touching food, on
tie subject of meats DIR. Lewis has the
following suggestive paragraphs, which
will answer for herslatitudes well as
that Of Boston:
! Meats are very high in. the Boston marc
ket The other day devoted an hour or
tFVurto inquiries of the leading market men
about the prices rof different parts, of the
animal. They generally agree upon these
figures that in an OK, which, when dressed,
! co bounds bring 80 to 20 cents a pound.
40 pounds bring go TO 20 cents a poundo
400 pounds bring 30 rto, u cents; a pound
80 pounds bring 30 to 10 cents a pound
40 pounds bring 80 to- IS cents q pound.
80 pounds bring 3 cents a pound -.
. 40 pounds bring 'eenta pound big
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-fiVe to forty cents pound And
even this is not the most expensive part
of the animal ilncJ 3-1 2 q11yT
But do you knowIthat in an OK, which,
dressed, weighs 800 pounds, only a very
small part brings this high pr1ce2s And
do you know that that small part is
neither the most nourishing nor the most
palatable2 While certain portions of the
| animal sell IOT Thirty 10 IOIIy CcuJS pOullu,
there are, portions, not one whit less palat-
able than the tenderloin (when properly
cooked), that can be bought for a very
small price. Take, for example, what is
| called the shank; the very best can be
bought for three cents a pound, and a sim
| gle pound cooked ina stew, with dry bits
of bread, will make a meal for yourself
| and your entire family. The French sol
dier understands better than anybody else.
the secret of getting much of little -
When you go to market for meat, don't
buy tenderloih, but buy what are called
coarse meats. Purchase for your, dinner
| ive'or eight cents worth, say ten cent"
| worth, of the cheap, coarse bits. Among
our foolish people the competition is SO
slight over these coarse meats, that the
butchers have to put all the price on the
small part which is in active demand, and
! sell. all the rest for mere nothing, cam
not go on toteIl you just what pieces you
should buy, but buy just such pieces as are
/ sold in this Boston marketing highest
! market in the1 United States-for three,
| four, five or six cents pound, W
: 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 de-
| Iicious as the expensive parts of the crea-
ture. The neck of the chicken is the
l,most delicious part of the animal. The
| neck of beef when made tender, comes
I near being the,most delicious part of that
animal '' AN- % .-flS) aAi V ,
Leaving the meats, let us speak of the
vegetable food. Oat meal, in the form of
pofridge or in the form OF cakes. is one of
the most nutritious of vegetable foods. A
pound of oat meal is WORTH as nutriment,
six pounds, of superfne white flour, and
pound for pound costs less than wheat
| flour. It is most substantial and. nutriri
| tious food.
Cracked wheat, or whole wheat, when
properly cooked, is really one of the most
| delicious articles of food ever eaten by
man. 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 among the most substantial and
! lasting of human foods, and are very cheap
ompared even with wheat.
| Zone pound of cheap meat boiled to rags,
with quart of white beans, and eaten with
brown bread, will make a dinner that a
king might luxufiAte upon. Your family
of seven persons would not be; able to CON
sumo such dinner.
| Butter, poultry and potatoes are most ex-
pensive articles of food, A single bushel
! of beans, properly cooked, with condi-
ments, will furnish not only more palata-
BILE food, but will furnish more nutriment
than ten bushels ofpotatoes. 9al ie,1 &