The farmer and mechanic. [volume] (Raleigh, N.C.) 1877-1885, 1878-06-13

- as
country. would laugh II anv man
mo would advise them to eat their
own oats, and yet there y nothing
more wholesome and TO-DAY there
are men Il. outh Carolina who eat.
Is a poTt n II their daily food.
oatmeal Torridge but send An the
way TO Baltimore or New York TO
get the oatmeal out of which il }
MADE. here can be little doubt
but that Il boiled oatmeal were IL
become "A prevailing breakfast and
supper dish. We would require more
mlIk, and this would require more
cattle. and more cattle means more
fresh meat. and more fresh meat
means less bacon, and less bacon
means better general health. and
better health means more hapIi-
ness. 30 just zee what might fol
low eating oatmeal.
We clip the following from a
Northern exchange
For the past forty years, saws an
En4llshman. have made my break
fast oil a pint Of oatmeal p~orridge.
with very rare exceptions, and
nothing else, fasting for four hours
afterward. l., however. | take
any other form Of breakfast, | find
myself very hungry before the next
meal, which Is never the case when
| have had my porridge. | feel as
sured # workingmen and their
families would but take a basin Of
oatmeal and milk porridge night
and morning, with such other food
as they q procure in the interval,
we should have a healthier race Of
men and women than now exists.
\ few years 9 | had a Devonshire
girl hvIng with me as a servant.
The girl was willing enough to
work, but had not the stamina to
perform 1t. This found. on Ques-
tlonlng her, arose from the deficient
and ill-advised diet on which she
had been reared. She shortly be-
gan to take her porridge night and
morning, and this, with a daily
midday meal Of meat, enabled her
to perform her duties with ease. 1t
is surprising how much nutrition
is contained in this cheap, whole
some food.
Oats do not contain a great deal
of phosphate matter, and therefore
are not commended as a bone pro-
ducing food, but inasmuch as al
most 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 pro-
duce flesh, fat and muscles. and
oats contain a superabundance of
these elements.
Travel where we will north of
the Potomac or Ohio. and we find
oatmeal and milk or . a favor
ite breakfast dish. The grains Of
oats are ground sufficiently to rub
off the bran, and perhaps 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 a new
dish to most of them, but If it
proves to be wholesome and palata-
bic, why should it not be intro
duced here as it has been else
where +?
We clip the following from ano-
ther exchange:
Oatmeal, now found on almost
every g%entleman'S breakfast table,
was. a few yearsas used exclusive
ly by the Scotch and Irish. DR..
Johnson, who in his hatred of the
Scotch lost no opportunity of say
ing a bitter word against them. de-
fined oats as IN Scotland, food for
Scotchmen, but in England food
for holses.
les," answered an indignant
Scotchman where do you find such
men as IN Scotland. or such horses
as in England ?"
We have heard of a shrewd old
Scotch mother who used to make
her family eat oat meal first, say
ing: The BARN who eats the most
porritch viii get the most meat af-
ter It. But the BARN who gained
the prize always found himself too
full TO enjoy the meat.
1t Is mentioned in a most charm
ing book. The Life and Letters of
Lord Macaulay, that Carl ele catch
ing a sight of Macaulay's face in
repose, remarked, "Well any one
can see that your are an honest,
good sort of fellow. made out Of
oatmeal"
If oatmeal can make" such