Yorkville enquirer. [volume] (Yorkville, S.C.) 1855-2006, 1880-06-17
VALUE OF OATMEAL.


VALUE OF OATMEAL.
Oatmeal is a food of great strength and nr-
triton, having claims to be better known and
more widely used than it is at present. Of
much service as brain food it contains phOs-
phorus enough to keep man doing All ordina-
ry amount of brain work in good health and
vigor. All medical authorities unite in the
opinion that, eaten with milk, it is perfect food,
and, having all requisites for the development
of the system. it is pre-eminently useful food
for growing children and the young generally.
Oatmeal requires much cooking to effectually
burst the starch cells, but when it is well cook
ed it will thicken liquid much more than equal
it's weight in wheaton -four The oats of this
country are superior to those grown on the
Continent and the southern part of England,
but certainly inferior to the Scotch, where
considerable pains are taken to cultivate them,
and it is needless to point out that the Scotch
are an example of strong and thoroughly TO-
bust nation, which result is justly set down as
being derived from the plentiful use of oatmeal.
Guthrie has asserted that in his country, men
have the largest heads of any nation in the
world-not even the English having such large
heads-which he attributes to the universal
use of oatmeal, as universal it is, being found
alike on the tables of the rich and the tables of
the p0or-in the morning porridge, and in the
evening the traditional cake The two princi-
pal ways Of cooking oatmeal are pOrridge and
cake (bannock) which will describe. First,
then, we will commence with recipe for por
ridge: To three pints Of boiling water add
level teaspoonful of salt and pint of coarse
meal, stirring while it is being slowly poured
in; continue stirring until the meal is diffused
through the water-about eight or ten minutes.
Cover it closely then and place it where 1t
will simmer for an hour avoid stirring du-
ring the whole of that time. Serve hot, with
as little messing as possible, accompanied with
milk, maple syrup or sugar and cream. 10
make oatmeal cake, place in a bowl quart
of meal, add to it as much cold water as will
form it into a soft light dough, cover it with
cloth fifteen minutes to allow it to swell,
then dust the pasteboard with meal, turn out
the dough and give it vigorous kneading.
Cover it with cloth few minutes and proceed
at once to roll it to an eighth of an inch thick
ness; cut it in five pieces and partly cook
them on griddle, then finish them by toast
ing in front of the fre.-Dubln Farmer.
WHY NEW BREADIs is UNHEALTHY.-Every
dyspectic knows that new bread is not easy of
digestion. The reason why has not been
thority; but recently, the celebrated French
chemist, Boussingault, has concluded a series
of experiments which show beyond question
that one of the great reasons for the indiges-
tbility of new bread is not it's newness, but
it's temperature. This he proved by placing
blead, which had been baked six days previ-
ous and dried during the whole interval, in
the oven again, when it reacquired all it's
original properties. The process of baking
produces various mucilaginOus substances,
which if eaten when warm, form pasty mass,
which in the stomach is formed into small
compact masses which are impenetrable by the
gastric juice. These portions of food remain
in the stomach undigested, and the results
may be pain in the chest and stomach, dis
turbance of the circulation, cerebral conges-
tion and pain in the head, irritation and even
inflammation of the membranes of the brain,
attacks of appoplexy, and even cramp and
deliirum.
CHARCOAL ON LAND.-The absorptive pow
er of charcoal is well know in the arts. Its
capacity in this direction is remarkable. Ac-
curate experiment has proved that in twenty
four hours it would absorb ninety times its
own volume of famoniacal gas, eighty-fve times
it's volume of muriatic acid gas, and siXty-1ive
times it's volume of sulphurous acid gas. 1t is
this remarkable quality that makes it so
valuable in destroying odor, color, taste in
ludHy SuDSGduCtS, dllu plcSol wing ulouVo, f0S0
tables and fruit, from rapid decay. Its use
as a litter in csterns is well known, and its
value here depends on the same quality 1t
separates and appropriates to itself the decay
ing matter and other impurities in water, ren-
dering it pure and sweet If placed on the
surface of the soil, it will gather from the
air moisture and gasses and lmpart them TO
the growing plants. On the same principle
it's value in the barnyard, stable and hog pens,
as an absorptive agent, is incalculable., When
used for this purpose to form the basis OF
manure, it should be in the powdered state.
Ohio Former.
A SAVING WIFE.-No matter how indus
trious or economical young man is, his en-
deavors to save are wasted if he has careless
wife. He might as well be doomed to spend
his strength and life in an attempt to catch
water in seive. The effort would be scarce.
ly less certainly in vain. Habits of economy,
the way to turn everything in the household
affairs to the best account-are among the
things which every mother should teach her
daughters.