St. Landry democrat., 1882-08-26
What Shall Farmers Eat2

llt lIlD, Ill W llDSii
regard t what they shall eat, the larg-
est portion being a diatribe against fat
pork, till the reader, not acquainted
with farmers, would suppose that this
was their principal living. We do not
propose to enter into any hygienlc ar
guments as to the relative values OF va
rious foods for producing strength and
health, but the writer hereof knowing
something of the habits of farmers and
their families. is moved to say that on
their tables will be found, oman average,
food as wholesome and as we'll pre-
pared as on those Of any class OF people
we have; and there is NJ occasion tor
wasting any sympathy on them, tor
they are the healthiest, strongest, and,
statistics show, the longest lived OF any
class or occupation considering thelr
numbers.
The voluntary advisers say that the
farmers diet of pork and potatoes and
beans brings dyspepsia and its evils;
which would be very correct if it were
true; fortunately it is not, and from a
large acquaintance with farmers we can
say that this is not what ails them.
One writer says: Farmers eat too
much fat meat aud too little green food
to sustain the system in a proper condl-
ton. Give a Frenchman or a German
head of lettuce, a couple of hard boiled
eggs, with vinegar, salt and pepper, and
a loaf of bread, with q cup of coffee, and
he will fare more sumptuously than an
American upon roast meat of any kind.
Now we know what ails these French
men. Such a combination of oil, salt,
pepper and vinegar is enough to kill
them. Ask any Woodworking farmer
how much wheat a man could rake and
bind on such a dinner. Another Of
these hvgienic writers says. Lettuce
and onions mixed together, with only
salt, vinegar, pepper and a little sugar,
can be served at any time, with good eff
feet upon the health of the family" Ii
raw onions with salt, vinegar and pep
per will not produce dyspepsia, there is
no need to call in fat pork or any other
food found On farmers tables. People
should remember that there is much of
truth in the adage: What is one mans
meat may be another's poison" The
farmer, strong, active. Woodworking
and always in the open air, eats meat
and needs it, even fat meat. His di-
gestive organs are strong also, and he
KNOWS nothing of dyspepsia. Long
DAYS and hard work, even in summer,
exhaust the muscular system, and good
substantial food is required to supply
the waste. This light green fodder is
good as an appetizer. but as the main
article of food will not answer, but eaten
extensively will weaken rather than
strengthen the hard worker, while the
condiments are to be used as little as
possible.
When we see recommendations to
farmers to eat only light vegetable
food, we are reminded of a story we
once read of a farmer who kept his
hired man on short r~at;ons, and going
out one day to the hay field saw him
moving languidly and singing this re-
fran:
"Buttermilk and whey: faint all day"
The farmer concluded he would
change his rations and gave him Il SUBJ
stantial breakfast the next day. On
going out to the field he saw him
swinging his scythe with great energy,
and this time singing to fast time.
Ham and eggs; take care of yur legs
AIN III ICPISSNiilo PISliJ "ilL w
the worker the difference in the two
classes of diet.
The horseman who demands the
longest drives and the heaviest work
from his teams feeds them on cured hay
and old oats. The groom never feeds
the racer or trotter on new oats. no
matter how fine they are, till they have
been threshed for weeks and become
well dried and hard.
But the question may be fairly asked:
| What shall the farmer eat? We will
answer this for ourselves, practically,
not, perhaps, scientifically, or with any
theory as to the probable effect OF this
or that IN the system.
The farmer does his hardest work in
the summer months. In the very heat
of dog days he works hardest, and for
that very reason needs good substantial
food. He cannot afford to waste any
strength in digesting a large quantity
to get a little nutriment; nor is it 0
ducive to health. Most Woodworking
| people need meat; well fatttned,
nicely cooked fat pork in moderate
quantities will not be hurtful. Mutton
should be used more extensively by the
farmer. With the ice box which many
now have, a carcass can be easily kept
till it can be consumed. or neighbours
a exchange with each other and
divide into smaller portions. Well
cured ham-boiled is the best-with
eggs makes a good foundation for a day
in haying. A moderate quantity of
fresh vegetables in variety and also ripe
fruits in their season-green, never
cooked or uncooked. Green corn and
that class of food daily if desired in its
season, but always in moderation.
Although many farmers are open
to criticism in lack of product in the
vegetable and fruit garden. both for
summer and winter use, it is asking too