Iowa voter. [volume] (Knoxville, Iowa) 1867-1874, 1870-12-22
DR.. Dio Lewis on Meats, etc.

In his recent work touching food, ON
the subject of meats Dr. Lewis has the
following suggestive paragraphs, which
will answer for other ATTITUDES ~ well q
that of Boston:
Meats are very high in the Boston mar
ket. The other day devoted an hour or
two to inquiries Of the leading market men
about the prices of different parts Of the
animal. They generally agree upon these
figures that in an OK, which, when dressed,
weighs 800 pounds
60 pounds bring 80 to 40 cents pound.
140 pounds bring 30 to 30 cents a pound.
400 pounds bring 30 to ~ cents . pound.
80 pounds bring 30 to 10 cents, pound.
40 pounds bring 30 to cents a pound.
80 pounds bring cents pound.
40 pounds bring 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-five to forty cents a pound. And
even this is not the most expensive part
Of the animal
But do you know 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 pound,
there are portions, not one whit less palat-
able than the tcnderloin (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 a sin
gle pound cooked in a stew, with dry bits
of bread, will make a meal for yourself
and your entire family. The French SOL
der understands better than anybody else
the secret Of getting much of little.
| When you go to market for meat, don't
buy tendcrloin, but buy what arc called
coarse meats. Purchase for your dinner
five or eight cents worth, say ten cents
worth, of the cheap, coarse bits. Among
our foolish people the competition is 80
slight over these coarse meats, that the
butchers have to put all tho price on the
small part which is in active demand, and
sell all the rest for mere nothing. l can
not go on to tell you just what pieces you
should buy, but buy just such pieces az are
sold in this Boston market-the highest
market in the United States-fOr three,
| four, five or six cents n 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 de-
| licious as the expensive parts of the crea-
turc 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 thns
animal
Leaving the meats, let us speak of the
vegetable food Dat meal, in the form Of
porridge or in the form of cakes, Is one Of
the most nutritious Of vegetable foods. A
pound of Oat meal is worth, rs nutriment,
six pounds of superfine white flour, and
pound for pound costs less than wheat
| flour 1t is most substantial and nutrl-
| 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
One pound Of cheap meat boiled to rags,
with quart Of white beans, and eaten with
brown bread, will make q dinner that
| king might luxuriate upon. Your family
of seven persons would not Ike able to con-
sumo such dinner.
Butter, poultry and potatoes are most ex-
pensive articles of food. single buhheI
of beans, properly cooked, with condi-
ments, will furnish not only more palsta-
BILE food, but will furnish more nutrimcnt
| than ten busLels- ef f,eAsaatt0es.