Ellsworth American. [volume] (Ellsworth, Me.) 1855-current, 1883-07-05
One Way of Living.
SIX DINNERS FOR A DOLLAR.
HOW GERMAN STUDENTS ECONOMIC.
New York Herald.

New York Herald.
81 would like to take you out and show
you how we German university fellows used
to eat,' said an old Heidelberg graduate
and tutor to a Herald reporter 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 pompernickel. zweiner-pschen, kopf-
case, liebrwurst and the like.
But" interrupted the reporter at last, "l
don't know that | banker for that kind Of
| banquet"
wish to show YOU how you can Just as cheap
| ly 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 shall see exactly how it
| is, and YOU may put it in the paper for the
great benefit of many thousands 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.
| Ill pay for that and YOU can pay for the
swiner hips and bookcase
The German asserting the two entered a
well known French restaurant down town.
\ bill Of fare consisted of conSomHe. fiet
de bF,r salad and Roquefort cheese, also a
bottle OF rm ordindire and black coffee. 1t
all came to Sl.Sj.
1T is 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 to YOU and all the Americans the
great difference. Now We will separate, and
tomorrow We begin on stomachs empty
On the following day at l. o'clock the
two met according to appointment. The
reporter 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 steamlng hot. He also set on the table
half Of long loaf Of bread, perhaps foot in
length. II was about as large round a
teacup and IT'S color was dark brown.
The bread was accompanied by good slzed
lump Of fresh white butter The German
cmprled about half his bowl sf soup into hi,
soup plate and IN that two large chunks Of
the boiled rice. He seasoned with pepper and
salt and next took piece OF the brown bread,
which he spread generously with butter.
| His example was followed and both then fell
/ to.
I'VE are now. said the host. 'feeding
every tissue of our bodies on food that is
concentrated. easily digested and readily
a>simIlatrd. The rice consists of nearly 50
per cent Of starch, or 50 per cent. more than
is % ~ found in the potato. Il i poor in
fat, 70 be SURE but We make that up with
the butter. lis percentage Of albumen i. also
ow being onl, about 80. but our rye bread
more than makes up for that, for il contains
quite as much albumen eggs, and ont, :
per cent less than the best beef lis per
centAge of starcn is very high too but in
dextrine, which is starch partially changed
into sugar. 1t is the richest of all the cereals
As for the tomato soup | count that for
nothing. II is little else than water. but il
contains certain salts which make it very
palatable 1t afford, an excellen, vehicle for
the real food and helps digestion
''lou shall see" said the German. as he
took his seat opposite the reporter, at the
same table. on the following day, I'VE are
not feeding on the same Kind Of food that
We poor but ambitious students used TO eat
at the universities. That would cost too
HluNH lItIt, anu llliS Noult ut uilbpfli!ti lOD
expensive there If We we're in Spain or
Italy. the cheapest and most nutritious food
would be vet something else. Your country
land 1t is mine, too, for the last sixteen
,ears.) abounds in starchy, or as We say
mylaceou- food, such wheat, rye. corn,
oats, beans. peas and rice. These are all
mos, excellent for food, but your people do
not fully appreciate them. An here comes
. II N
most abused.
The waters set before each Of the diners
a large bowl filled to the brim again, but
this time with bean soup. in which there
had been boiled IA piece OF salt pork. lie
also placed IN the middle Of the table plate
heaped up with slices OF bread made of un-
bolted (graham) Hour.
Among the Americans it is common to
hear one person tell another that he don't
know beans | have for long time
thought that none of you know beans very
well. Ny young friend, take it for grant
ed that you know beans You know. then,
that tney contain about 81 per cent. of starch,
and Of albuminous matter-the muscle
maker-no less than % per cent. or much
more than is contained in Your best beef
steak. And this brings US just to the point
At which wished to arrive. All our peo-
pie, rich and poor alike, seem TO never think
they have eaten anything unless they have
had meat. There never was more mstak-
en- notion, and ii is a very expensive fallacy.
When you have your beetsteak before you,
what are you eating? Supposing it to be
the best, beef is made up of about - per
cent. Of water to only l6 per cent.of albumen,
and 5 per cent. Of fat. Why. sir, the beef
eaters would soon die Of starvation if it
were 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
little idea what people on small means
might do if they only knew and would try"