The Tiffin tribune. (Tiffin, Ohio) 1868-1887, 1872-06-13
nhenn rnnd.

DR.. Do Lewis, in his talk to those
who live in Boston, says some things
which are equally appropriate to peO-
pie Who liyein the country, and es-
.peciellg IN largeV villages. The follow
ing is 3 specimen: 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 NEST expensive
part of the anima. But do you know
that in an OK which dressed weighs
eight hundred pounds, only a very
small part brings this high price
And do you know that that small
! part IS neither the most nourishing
z nor The n1Ost pal5table? While cer,i
tain portions of the animal sell from
thirty to forty cents pound, there are
portions not one whit less palatable
than the tenderloin when properly,
cOoked), that can be bought for q very
small price. Take, for example, what
is called the shank; the very best can
be bought for three cents pound and
single pound cooked in a stew, With
dry bits OF bread, will make q meal
for yourself and your entire family.
The French soldier understands better
=, thHn anybody else the secret Of get
ting much cat Of q little.
When you 60 to market for meatf
don't buy tenderloin, but buy what
are called coarse meats. Purchase for
your dinner five to eight cents worth,
or say ten cents worth of the cheap,
coarse bits. Among our foolish peo-
pie the competition is so slight over
these coarse parts, 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.
cannot 90 on to tell you Just what
pieces you should buy, but buy such
pieces as are sold in this Boston mar
ket-the highest market IA the United
States-for three, four, five OF six cents
a pound. Good, solid meat is sold for
these figures, and only needs to be
steamed, or 20 be made into a stew, To
be as tender and delicious as the ex.
pensive parts Of the creature. The
neck Of 8 beef, when made tender,
comes near being the most delicious
Z part Of the animal. y
F7e Leaving the meats, let Us sneak of
form OF porridge, OF In the form Of
cakes, is one Of the most nutritious Of
vegetable foods A pound Of oatmeal
is worth, ss nutriment, six pounds Of
superfne white -four, and, pound for
pound, costs less than wheat -four. It
Is most substantial and nutritious
food. -,
Cracked wheat, or whole wheat,
when properly cooked, Is really one Of
the most delicious articles of food ev-
er eaten by man. One pound Of
cracked wheat viii give as much
strength of muscle and nerve as seven
OF eight pounds Of common bakers
bread.
Hominy, samp and hailed corn are
some of the most substantial and last
ing Of human foods, and very cheap
compared even with wheat. :
ti Ore Peund Of cheap meat boiled to
rSss with quartet white beans, and
eaten with brown bread, will make a
dinner that kine might luxuriate
upon. Your family OF seven parsons
would moi be abb to consume such a
dinner. Butter, p1nltry and potatoes
are most expenses articles 0f food. A
single bushel of beans, properly cook
ed, with condimsnts, vi Ii furnish not
I only more palstable food, but win fur
nish more nurriment { than ten bushels
I of potatqes Il @ HIIHi I