The Emporia weekly news. [volume] (Emporia, Kan.) 1881-1889, 1883-06-21
WHAT aERMAN STUDENTS EAT.

show you how We German university
fellows used to eat," said an OLD Heidel,
berg graduate and tutor to Herald re-
porter lew 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, zWeineripschen
kopf-case, heberwurst and the like.
"But." interrupted the reporter al
last. Il don't know that banker for
that kind of u banquet
my dear friend" was the reply, u
only wish TO show you how you can
just as eheaply live in New York to-day
as We German fellows used % live
while we were students yet And
while we are about II we will the same
thing continue for three days, one after
another. Then you shall see exactly
how It Is, aud you may put it IN the pa
per for the great benefit Of many thou.
sOnds of poor people in the city of New
York"
"WeIl, I'll try ill., said the reporter,
shut we must at least have one square
meal to brace up on before beginning
The work I'll paw for that. and you
can pay for the swiner hips and book
case"
The German asserting, the two en-
tered we'll known French restaurant
down town. The bill of fare consisted
OF cOnsomme, fllet dc boedf, salad and
RoquefOrt cheese, also bottle of vim
ordinaire and black coffee II all came
to 81 IS.
at is a lucky thing, after all. that
we have done Ihia,', said tae German
as the TWO walked out, "for now shall
be able to compare the cost of your way
with my way, and show yOn and all
the Amcricans the great difference
Now Ne will separate, and tomorrow
we will begin on stomachs empty"
On the foil wing day ut ~ O'Clock
the two met cccording TO appointment
The reporter was taken 10 a dlngy little
restaurant In an out.of-the-way street.
The order was given in an undertone,
and the waiter brought two large bowls
brImful of tomato soup and two soup
plates Midway between the two he
deposited an immense plate OF boiled
rice, all sieaming hot. He also set on
the table half of long loaf Of bread,
perhaps u foot in length. IL was about
as large round as teacup, and lis color
WAS dark brown. The bread was &C.
by soOd-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 bold rice. He seasoned with pep
per and salt, and next took a piece of
the brown bread, which he spread gen.
erouslY with butter. His example was
and both then fell 10.
ave are now" said the host, "feed-
ing every tissue Of our bodies on food
that is concentrated, EASILY digesicd and
easily assimilated- The rite cohsit-
III nearly 50 per cent of sftreh, az 80
der cert IIa.,Ie than is to b. i,-u,ld IA the
potato. Il IS poor IN t.t, uI-lA. silFs.
bat We max, that up with Tia, bat ~
is % r,.t STAGE If alhnms v alS.. llt
b-inc a,nul 30, hui unr RI; I'm adj
more tl.a. makes up tar HAL, for IL ca.n-
sains quite as much albumen As eggs,
and only z per cent. lesa than the best
beef las percentage ol starch is very
high, too; but IN dyxtFine, which IL
starch partially changed into sugar, II
Is the richest of all the cerea Is As for
he tomato soup, / e.,unt thar FOR Moth
ing. IL is little lsss than water, bat IL
contains certain salts which make IL
Fery- paIaiahIe. II affords an excellent
vehicel for the real Coad, and helps d.
gesiion.n
sYou shall see,', said the German
IS he took his scat opposite the reporter
It the came table ON the following day,
I'VE are not feeling on the same kind
lf food that We poor hut ambitious ktu-
tents used tn eat az the universities
That would cost too much here, and this
xOuld be altogether too expensive there.
r. we were IN Spain or Italy The cheap
rs and most munitions food 10nld be
Fel ssgnething else. Yonr country (and
nIne, too, for The last sixteen ye.Ers)
in stArckys or as We eay. amy
aceous food, such IS wheat, rye. oats,
cans, peas and rice. These aIe all
most excellent for food, but your people
10 not fully appreciate them. All, here
comes one Of the best Of them all and
Sne of the most abused"
The walter set befnre each of the din
srs large bowl. iiIled 10 the bsin
again, bat this time with bean sonp, in
which there had been bolled pleee Of
ALT pork He also placed Ia the middle
ii the table y plate heaped ND with
slices Of bread made Of unbolted (Gra-
laml -four.
Among Americans il is common TO
hear one person tell another that he
don't know beans have fo- a long
line thought that none nf Won knew
BEANS YeFF weil. Ny young friend, 1
AXE i for granted that Yon know heana
You know, then, thas they contain
lhout 55 FteF CENT, Of starch, and If al
luminous matfeT-the muscle maker
10 less than 3 per cent. ar much more
hnn il cnzaained in your hest trelsleak.
And this brings us jast 10 the point AZ
which wished n arrive AL orr peo-
Ne, rich and poor aiike. seem 20 never
hink they have eaten AMI thing HnIpsa 4!
hey have had meat. There never was
moran fnfA1Kzn r.r7siorl r-.H Il 4 ,,...s.-
xpensiFe Allacy. When gnu have your ]