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

For the past forty years, says an cug-
,lishman, / have made my breakfast of a
pint Of oatmeal porridge, with very rare
exceptions, and nothing else, fasting for
four hours afterward. If however, l
take any other form of breakfast, / find
myself very hungry before the next meal,
which is never the case when have had
my porridge. I feel assured if working
men and their families would but take q
basin of oatmeal and milk porridge night
and morning, with such other food as
they can procure in the interval, we
should have healthier race of men and
women than now exists. A few years
ago I had a Devonshire girl living with
me as a servant. The girl was willing
enough to work, but had not the stamina
to perform it. This found, on ques-
tioning her, arose from the deficient and
ill-adyised diet on which she had been
reared. She shortly began to take her
porridge night and morning, and this,
with a daily midday meal of meat, ena-
bled her to perform her duties with ease.
It is surprising how much nutrition is
contained in this cheap and wholesome
food"
Oats do not contain great deal of
phosphate matter, and therefore are not
commended as a bone-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
Potomac or Ohio, and we find oatmeal
and milk or sugar a fayorite breakfast
dish The grains of, oats are ground
sufficiently to rub off the bran, and per-
haps crack, the grain. In this condition
they are boiled and eater 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. It is Ii new dish to most of
them, hut if it proves to be wholesome
and palatable, why should it not be in.
troduced here as il has been elsewhere7
We clip. the following from another
exchange: ...3..s.-.,.. +
"Oasmeal, now found on almost every
gentleman's breakfast table, was, few
years ago, used exclusively by the Scotch
and Irish; DR.. johnson, who, in his
hatred of the Scotch, lost. no opportunity
of.saying a bitter word against them, de-
fined, oats as in Scotland food for Scotch
men, but in England food for horses.
eyes answered an indignant Scotch
man, where can you find such men as in
Scotland, or such horses as in Eng
land3' -
; "We have heard of a shrewd old Scotch
mother who used to make her family eat
oatmeal first, saying: The bairn who
eats the most porritch will get the most
meat after it. Bus the bairn who gained
the prize always found himself too full
to enjoy the meat.
Is mentioned in most charming
book, The Life and Letters of Lord
Macaulay,' that Carlyle, catching a sight
Of Macanlay's face in repose, remarked,
well, any one can see that you are an
honest, good sort of fellow, made out OF
oatmeal. ~, ae4 81,
eff oatmeal can make such men as
Walter Scott, DR.. Chalmers, aud Lord
Macsulsy, We may well heap high the
porritch dish, and bribe our children to
eat of it. One thing we do know, that
it is fur better for the blood and brain
than cake, confections, aud the scores OF
delicacies on which many. pale little pets
are fed by their foolishly fond mothers.
fs"The Queens Own,' regiment Of
giants, recruited from the Scottish High
lands, are, as Carlyle said of Macaulay,
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
other indigestibles, to this food fol
Scotchmen and horses"