The times. (Owosso, Mich.) 1882-1897, 1883-08-03

wen, III try IL, 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"
The German asserting, the two en-
tered 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 $l,85.
'It 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 you and all
the Americans the great difference.
Now we will separate, and to-mor-
row we will begin on stomachs empty"
On the following day at II 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
brimful of tomato soup and two soup
plates. Midway between the two he
deposited an immense plate of boiled
rice, oil steaming hot. He also set on
the table half of q long loaf of bread,
perhaps foot in length. 1t was about
as large round as teacup, and its color
was dark brown. The bread was &C
companied 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 pep
per and salt, and next took q piece of
the brown bread, which he spread gen.
erously with butter. His example was
followed, and both then fell to.
1--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 consists
of nearly SO per cent. of starch, or 50
per cent. more than is to be found in the
potato. 1t is 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, 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."
"You shall see," 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 cheap
est ands most nutritious food would be
yet something else. Your country (and
mine, too, for the last sixteen years)
abounds in starchy, or as we say, amy
laceous food, such as wheat, rye, oats,
beans, peas and rice. These are all
most excellent for food, but your people
do not fully appreciate them. All, here
comes one of the best of them all and
one of the most abused"
The waiter set before each of the din
ers large bowl, filled to the brim
again, but this time with bean soup, in
which there had been boiled n piece of
salt pork. He also placed in the middle
of the table 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 long
time thought that none of you knew
beans very well. My young friend,
take it for granted that you know beans.
You know, then, that they contain
about SO per cent. of starch, and of al
luminous matter-the muscle maker
no less than % per cent or much more
than is contained in your best beefsteak
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
q more mistaken notion, and it is a very
expensive fallacy. When you have your
beefsteak before you, what are you eat
ing? Surprising it to be the best, beef
is made up of about rs per cent. water
to only 16 per cent. of albumen and
per cent. of fat. Why, sir. the beef-eat-
ers 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 will 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 res
taurant cost you. So you have got
little idea what people of small means
might do if they only knew, and would
try. If you will meet me some other
time, l will tell you good many moro
curious things. "--New York Herald.
A Spanish Inn,