Orleans County monitor. [volume] (Barton, Vt.) 1872-1953, 1872-10-28
2faricult,trat Department
I. D. R. COLLINS. Editor.
DAT NEAL.

i
is Of recent date, and even now princi-
pally confined to small class. Tt is
true, however that it has been long a
prominent article of diet among the Scot
fish population both at home and in this
country, the results of which in the gen.
eral promotion of health are very appar-
ent. There are, indeed, but few, in ref
erence to the health, intelligence, indus
try, thrift and temperance of its popula-
ton. A comparison of the Scots with
the Irish, both under the same govern
ment-and yet not in the same manner,
since England is too shrewd to attempt
to Cypress the intelligent and frugal
Scots-will present marked contrast, to
some extent referrable to the difference
of habits, those of diet included. Indeed,
it would be as difficult to convince
Scotchman that his oat meal s.stirabout''
and his oat cakes are not the best diet
in the world as it would to induce the
rotund and heavy Englishman to relin-
quish his beef and beer. Indeed, the
firm muscles, the agility and the open
and intelligent countenance of the Scotch
man are suffeientto convince one that
when nation subsists mainly on a sim
gle article, that such an article must con-
tain the elements of nutrition In. a. re-
markables combination. - :
The idea that "bread is the staff of
| life" is to be received with some refer
ence to what really constitutes bread,
and the grain from which it is made
with US, the wheat has long been regard
ed as at the head of the cereals, yet our
Scottish neighbors might join issue with
us, and perhaps it would be difficult for
us to prove our claims, if we resort to
"a chemical analysis While. our author
tiles, or some Of them, claim for wheat
fifteen per cent. of heterogeneous matter
the same as beef steak-the same
give oats seventeen per cent. with lit
tie less of the carbon, or that which pro-
notes heat and fat, the element in spec
ial demand in cold climates and in cold
weather. This being true, it follows that
in warm weather, and for the sick, those
needing more nutriment than fuel
those effected by feverishness or infam-
mations-the preparations of oat meal
are preferable, while in cold weather
some may feel the need of more carbon
aceous matter. 1t may not be inappro
pirate to add that our great want is moi
fat, but muscles and brains. This fat
in excess, is no more an indication O.
health than a corresponding leanness
both indicating ill-health, at least whe1
only temporary. The faccid, soft ant
putty. like muscles of too many, partic
ularly among fashionable young ladies
are sure evidences that these muscles ar,
not properly nourished to, say nothing o
the fact that they seldom exercised will
the necessary energy and regularity
Most of that class, if we may judg
from appearances, are accustomed to Sc
lect fine food, with decided preference
) for carbon in some of its forms of tn
sweets, oils or starch, adding to the adj
pose deposits of superabundance of fat
while the muscles are starved nearl
nerveless and powerless. Such have i
7 some way obtained the false idea tina
e concentration of snourisbment and fine
ness are favorable to the nourishment c
/ the body, instead of the opposite.
s Returning from this depression,
: should be remembered that in the OF
: meal, as we'll as in the meals of all th
: grains, are found the material for tn
growth of the muscles, the bones, an
the sustenance of the brain and nerve
While the center of the grains is almo
= pure starch, needful to promote heat an
is furnish the necessary fat, the muscl
E. bone, nerve and brain foods are just b
er meath the hull, in the red part of Il
he grain. 1t follows that when the kern
IS is ground or cracked, and all of its ell
IS ments of nourishment allowed to renal
p according to the idea of the great d
re J. G. Warren, (who said at is unfort
n nate that the meal has ever been bolted,
ne the elements of nutrition are then +
&c ceived in their natural form, as MAI
g. testify intended by the Creator. This
as true of oat meal, as well as of the V
he rious meals, affording the best form
u. nourishment, that best calculated
nourish the muscles, of course promotil
strength and vigor power of endurant
Il sustaining the nerves and brainiand gi
at ing vitality and strength to the boz
rs structure, teeth included, so often Ii
sh in early life simply from the fact til
IN the food contains too little bone for the
ne nourishment.
10 The more usual method of prepari
81 this valuable article of food among
ld as our cooks say, is to soak in cold wat
"a over night, and then pour into boili
Is water, soaking thoroughly but gradual
ne Some cook rapidly for about half an he
ut after the soaked mass is poured into
ng hot water, and then cook very slowly
IT, long as convenient. If eaten by
ne sick. it is well to have it thin, like CRU
0S IL e