Grant County herald. [volume] (Lancaster, Wis.) 1850-1968, 1883-05-17
STUDENT STYLE.
The Secret of Healthy Mind and Healthy Body
Cbeapiy Fed,


Cheaply Fed.
| II lust would like to take YOU out and
and show you how we German uniser-
sity fellows used to eat, said an old
Heidelburg graduate and tutor. to a
Herald reporter a few days ago. The
proposition was agreed to, and the two
started forth at once. For the first two
or three blocks the German talked of
nothing but pomper-nickel, zweiner-
] ipschen, kopf-case, lieberwurst and the
| like.
But interrupted the reporter at
last, II don't know that / banker for
that kind of banquet
my dear friend,'' was the reply, II
only wish to show you how you can
just as cheaply live in New York to-
day as we German fellows used to live
while we were students yet. And while
we are about it we will the same
thing continue for three days one after
another. Then you will see exactly
how it is, and you may put it in the pa
per for the great benefit of many thou
sands of poor people in the city of New
York.
'.Well, I'll try it, said the reporter,
"but we must at least have one square
meal to brace up ON before beginning
the work. I'll pay for that, and you
can pay for the swiner hips and book
case.n
The German assented and the two
entered a well-known French restaurant
| down town The bill of fare consisted
of consomme, filet de beuf, salad and
Roquefort cheese, also a bottle of vim
ordinaire and black coffee. 1t all came
to Sl.S5.
1T was lucky thing after all, that
we have done this said the German,
as the two walked out, '.for now shall
be able to compare the cost of your way
with my way, and show You and all the
Americans the great difference. Now
we will separate, and tomorrow we
| Will begin on stomachs empty"
|. On the following day at II o'clock
| the two met according to appointment.
The, report er was taken to dingy little
restaurant in an out-of-the way street.
| The order was given in an undertone,
and the waiter brought two large bowls
brmful of tomato soup and two soup
| plates. Midway between the two he
! deposited an immense plate of boiled
rice. all steaming hot He also set on
the table half a loaf of bread. perhaps
a foot in length. 1t was about as large
round as teaeup, and its color was dark
brown. The bread was accompanied
| by good-sized lump of fresh white
butter. The German emptied about
half his bowl of soup into his soup plate
and in that two large chunks of the
| boiled rice. He seasoned with pepper
and salt, and next he took piece of the
brown bread, which he spread gener-
ously with butter. His example was
followed, and both then fell to.
"We are now SAID the host, ''feed-
| ing every tissue of our bodies on food
that is concentrated, easily digested
and readily assimilated. The rice CON
sists. of nearly SO per cent. of starch, or
per cent more than is to be found in
the potato. tits poor in fat, to be sure,
but we make that up with the butter
Its percentage of albumen is also low,
being about $50, but our rye bread
more than makes up for that, for it con-
tains quite as much albumen as eggs,
| and only per cent. less than the best
beef. Its percentage of starch is very
high, too; but in dextrine, which is
starch partially changed into sugar, it
is the richest of all the cereals. AS for
the tomato soup, l count that for moth
ing. 1t is little less than water, but it
contains certain salts which make it
very palatable. 1t affords an excellent
vehicle for the real food, and helps di-
gestion.n
''You shall see,n said the German as
he took his seat opposite the reporter at
the same table on the following day,
1--WE are not feeding on the same kind of
food that we poor but ambitious stu
dents used to eat at the universities
That would cost too much here, and
this would be altogether too expensive
there. If we were in Spain or Italy
the cheapest and most nutritious food
would be yet something else Your
country (and it is mine, too, for the
last sixteen years., abounds in starch.
or as we may say, amylaceous food,
such as wheat, rye, corn, oats, beans,
peas and rice. These are all most ex-
cellent for food, but your people do not
fully appreciate them. All, here comes
one Of the best of them all and one of
he most abused.
The waiter set before each of the
diners large bowl, filled to the brm
again, but this time with bean soup, in
which there had been boiled piece of
salt pork. He also placed in the mid
die of the table a plate heaped up with
slices of bread made of unbolted (Gra-
ham) flour.
''Among Americans it is common to
hear one person tell another that he
don't know beans. | have for a long
time thought that none of you knew
beans. You know, then, that they con-
tain about 55 per cent of starch, and of
albuminous matter-the muscle maker
mo less than % per cent, or much
more than is contained in your best
beefsteak. And this brings us Just to
the point at which wish to arrive. All
our people, rich and poor alike, seem
to think they have never eaten
anything unless they have had meat.
There never was more mistaken no.
ton, and it is very expensive fallacy.
When you have your beefsteak before
you, what are you eating? Surprising
it to be the best, beef is made up of
about 70 per cent. water to only 16 per
cent. albumen and per cent. of fat.
Why, sir, the beef-eaters would soon die
of starvation if it was not for the bread
and potatoes"
This is not very fancy living" said
the scientist; "but, if you keep it up,
you would get fat on it, and feel good
all the time Now, how much do YOU
think all these six dinners have cost me?
Well, little more than half as much as
the two dinners at the French restaurant
cost you. So you have got a little idea
of what people of small means might do
if they only knew, and would try. If
you will meet me some other time,
will tell you good many more curious
things"
The Fury OF Cyclone.
A vivid impression of the sudden fury