The Anderson intelligencer. [volume] (Anderson Court House, S.C.) 1860-1914, 1878-07-25

For the past forty years, says an Eng
lishman, have made my breakfast of q
pint of oatmeal porridge, with very rare
exceptions, aud nothing else, fasting for
four hours afterward If however, I
take any other form of breakfast, ! find
myself very hungry before the next meal,
which is never the case when I have had
my porridge. feel assured If working
men and their families would but take
basin Of oatmeal and milk porridge night
end morning, with such other food as
they can procure in the interval, we
should have q healthier race of men and
women than now exists. A few years
ago bad Devonshire girl living with
me as servant. The girl was willing
enough TO york, hnt had not the stamina
to perform 1t. This I found, on aues-
tiOning her, arose from the deficient and
i!.-adyised diet on which she had been
reared. She shortly began to take her
porridge night and morning, and this,
with daily midday meal Of meat, ens-
bled her to perform her duties with ease.
It is surprising how much nutrition ia
contained in this cheap and wholesome
food"
Oats do not contain a great deal of
phosphate matter, and therefore arc not
commended as one.producing food.
but inasmuch as almost all the food we
eat supplies the necessary phosphates for
the growth of the skeleton, there is more
necessity to have our diet composed of
such substances as produce flesh, fat and
muscles, and oats contain superabun-
dance of these elements.
Travel where We will north of the
POfOrr m Ohin ord xvo Gr,|
and l-.ilk or sugar fayorite breakfast
dish. The gratis of oats are ground
sufficiently to rub off the bran, and per-
haps crack the grain. In this condition
they are boiled and eaten like hominy
with milk or with sugar. We hope our
farmers will test the palatableness of this
dish during the summer and let us hear
from them. 1t is new dish to most of
them, but II it proves to be wholesome
and palatable, why should it not be in
troduced here an Il has been elsewhere &?
We clip the following from another
exchange:
Oatmeal, now found on almost every
gentleman's breakfast table, was, few
years ago, used exclusively by the Scotch
and Irish. DIR. johnson, who, in his
hatred Of the Scotch, lost no opportunity
of saying bitter word against them. de.
fined oats as in Scotland food for Scotch
men, but in England food for hoHes.
Yes, answered ap indignant Scotch
man, where can you find such men as in
Stot'and, or such horses rs in Eng
lan57
''M'e have beard of ahrewd old Scotch
mother VINO used tn make her family eat
oatmeal first, saying: The bairn who
eats the most porritch will get the most
meat after it, But the BARN who gained
the prize always found himself too full
to enjoy the meat.
1t il mentioned in q most charming
book, The Life and Letters of Lord
Macauloy, that Carlyle, catching sight
of Macaulay's facs in repose, remarked,
We'll, any one can see that you are an
honest, good sort OF fellow, made out of
oatmeal.
"If oatmeal can make such men as
Walter Scott, DR.. Chalmers, and Lord
Macaulay, we may we'll heap high the
porritch dish, and bribe our children to
eat of it. One thing we do know, that
=. is far better for the blood and brain
than cake, CONNECTIONS, and the scores of
delicacies on which many pale little pets
are ied by their fuoiishiy fond mothers.
"The Queens Own regiment of
giants, recruited from the Scottish High
lands, are, as Carlyle said of Mncaulay,
made of oatmeal SO boys who want
height, and breadth, and muscle, and
girls who want rosy cheeks and physical
vigor, should turn from hot bread and
3siief indigestib:es, 20 this food :ar
Scotchmen and horses.'"