The semi-weekly miner. [volume] (Butte, Mont.) 1882-1886, 1882-03-15

With an advance of 20 to 100 per cent
and more. in the price Of sta ole foods, the
above Is now most important question
to over ~ millions more. Probably there
are not two millions who take thought
or care ~ to the cost of their daily diet.
Meats, flour, potatoes, corn-MeHl and
milk are the main articles of s,,stenance
for the great masses. Fish, rice, beans
and cat-mea (recen:ly). with lesser
| amount Of some other articles are con-
sur,ed, but these altogether do not, VIC
Judge, constitute 0ne-tenth Of the food III
the entire people, perhaps not more than
five or six per cent.
Dried and smoked beef, ham and
cheese, rank high, but dried fish out
| rank ail others. The nutritive value Of
goldfish is remarkable, and it deserves
special attention, 100 pounds Of It sup
plying as much nutriInent A. III pounds
Of beef! 1t is cheap and abundant
everywhere, because very portable and
easily kept. 1t yields labor sustaining
aliment at from 0ne-third down to one
ninth of the cost Of beef in different
sections Of the country. It is easily
dig stible, and II properly freshened
and cooked, it can be made pa'atable
and acceptable to very large class need
ing to practise economy.
FLESIl-FORMERS-HE
The occupation of any class Of persons
has much to do with deciding the most
economical foods. 1t Is estimated that
in temperate climate an. average man
needs, each twenty-f0ur hOurs, simply
to sustain life without increasing his
weight, about IL - ounces of flesh-fOrm-
ing fOtrls. LabOrers and those putting
forth much exertiOn need most Of the
flesh-fOrming food, such ~ lean meats Of
all kinds, eggs, cheese, fish, beans, peas,
Oat-nleal, bread, cabbage, roots, etc.
Those exlnsed to the cold need more
Of the eat-prO<lucing foods, a. fat meats,
cOrn-l,eal, and generally those articles
containing large amounts Of oil or
starch, or 10th, or sugar; etc.
Those working hart in cold weather,
need much Of both kinds combined, as
in pork and beans.
Wheat contains about (D per cent. Of
ea.t-prNiucing, and IL per cent. of flesh
forming element; Indian corn about 20
per cent. Of heat-prOducing starch AMI
oil, ami . per cent. Of flesh formers
beans and peas, about - yer cent. Of
reproducing oil ami starch, and -
per cent. Of flesl,-fOrnlers.
Milk admirably combines flesll-f0rn,-
erx, Curl or cheese, and the hey,t-prNluc-
sng oil (butter> and sugar. All kinds
Of cheese, including the cottage or sour
milk cheese, are excellent >treng,ll-giv-
ing food. All skinned milk may bc
very economically used in supplying
outage Or soft cheese a. strcngli,-giv-
ing human fpOsj. This loft cheese is in
utility and value very like lean meats.
sCNDRY FOOD ITEMS.
MaccarOni makes an excellent variety
In the scarcity Of vegetables, and should
l'c much better known, and more used
fD'Ml Of the common people in Italy, In
decd Of the most classes. 1t is made Ut
strongly glutinOus wheat flour hence is
flesh-fOrming, while its starch supplies
heat. 1t may be cooked tender in boil
ing wateT, seasoned with salt, and may
Ike eaten with or without cram sauce,
ar milk or butter. After boiling it can
he put in q pudding dish, with aoout y
quarter Of its weight Of grated cheese
sprinkle.l over it, and lightly baked.
The addition Of cheese makes this diet
about equal to lean meat ~ flesh form
ef.
Ripe pegs should be more commonly
used: A bowl Of good pen soup IL ~
~ . hearty dinner on . cold
day. To make a.gallon Of It ~ash pint |
Of peas and soak them over night; then
boil in i've pints Of water, gently sim
mering three hours oFso, until thorough |
" soft. With potat0-mashef rub the |
soup through o0landef or wire sieve. |
A pound Of beef or ham-bone may be |
boiled with the pens. The soup may be
seasoned In various ways-with onions,
cloves, pepper, sugar, any or Ill Of them,
to make them most paIatable. Bean
soup may b made similarly.
Slowed carrots are . fhr more nourish-
Ing and economical human food than n
generally known, and they should not
be mainly )eH Tor animals. Scrape the
Foots, chop into small pieces, and boil in
water until very tender. They may Be
reasoned with Hour and butter saiSce-I
Dll the better with cream added-aud In
various ether ways. Some like them
ma1e p6quo0t With . daDh a eayeone.-l
ASser5c0N A0vjcu1tasioG.