The Rock Island Argus. (Rock Island, Ill.) 1877-1885, 1883-05-23
ONE Way OF LIVING.
Six Good Meals for a Dollar The Ger
man Heidelberg Student Who Would
Teach Americans Something.

show you how we German UNIVERSITY
fellows used to eat. y said an old Heidel
berg graduate and tutor to Herald re
porter few days ago. The proposition
was agreed to, and the two started fortl
at once. For the first two or thre,
! blocks the German talked of nothing
but pomper-nickel, zweineripschen
kopf-case, heberwurst and the like.
''But, interrupted the reporter al
last, 81 don't know that | banker fol
: that kind OF a banquet"
+ My dear friend was the reply, Il
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 shall 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
ease
| The German assenting the two en-
| tered well-known French restaurant
down town. The bill of fare consisted
of consomme, filet de bmuf, salad and
Roquefort cheese, also Il bottle of vim
ordInalre and black COTE. 1t all came
to S1,8
ut is a lucky thing, after all, that
| we have done this said the German
as the two walked out, s'for now | shall
be able to compare the cost of your way
with my way. aud 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 Mt u O'clock
the two met according to appointment.
The reporter was taken to II dinyy little
restaurant in an out-of-the-way street.
The order was given in an undertone.
and the waiter brought two large bowls
brlnful OF tomato soup and two SCUM
plates. Midway between the two he
deposited an immense plate of boiled
rice, all steaming hot. He also set on
the table half Of n 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 ac-
companied by Il 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 a piece of |
the brown bread, which he spread gen
crously 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 80 per cent. of starch, or 90 |
per cent. more than is to be found in the
potato 1t is poor in fat, to be sure.
but we make that mp with the butter.
Its percentage of albumen is also low,
being about $50, but our rye bread
more than makes up for that, for il CON
tains quite as much albumen as eggs.
and only I l.ar cent. less than the best
beef. Its percentage of starch is very
nigh, too; but in deNtrine. which is
starch partially changed into sugar, it
IS the richest of all the cereals As for
The tomato soup, | count that for moth
no. 1t Is little less than water but it
contains certain salts which make it
very palatable. 1t affords an excellent
7ehicle for the real food, and helps d.
restion."
'-Iou shall see,' said the German as
le took his seat opposite the reporter at |
he same table on the following day,
we are not feeding on the same kind
# food that we poor but ambitious stu /
Tents used 10 eat ut the universities c
That would cost too much here, and this :
fould be altogether too expensive there. t
we were III Spain or Italy the cheap e
st and most nutritious food would be c
ct somethingelsc. Your country (and t
nine. too. Tor the last sixteen years) i
bounds in starchy. or is We say, amy I
aslET fs,frf
cans peas and rice. These are all -
lost excellent for food, but your people =
o not fully appreciate them All, here "
ONES one of the best OF them all and -
ne of the most abused" -
The waiter set before each of the din -
rs large bowl, filled to the brim -
gain, but this time with bean soup, in | -
hich there had been boiled piece of
lit pork. He also placed in the middle =,
the table plate heaped up with e.
ices of bread made of unbolted (Gra- 81
any flour. ~
Among Americans it is common to \,
ear one person tell another that he | =,
ont know beans. | have for long II
me thought that none of you knew h.
cans very well. My young friend, ! !,
Ike it for granted that you know beans -,
on know, then, that they contain Is
bout % per cent. OF starch, and of al
iminOHS matter-the muscle maker.
} less than % per cent. or much more IA
an is contained in your best beefsteak ol
nd this brings rs just to the point at g g
hich | wished to arrive. All our peo- II,
e, rich and poor alike, seem to never p
INK they have eaten anything unless -
ey have had meat. There never was 81
more mistaken notion, and it is a very
pensive fallacy. When you have your w
efsteak before you, what are you eat III
9? Surprising it to be the best, beef I'd
made up of about 70 per cent. water
only 16 per cent. of albumen and Is
r cent OF fat. Why, sir, the beef-eat- III
; would soon die of starvation if it IN
IS not for the bread and potatoes" Pa
This is not very fancysliving,' said in
e scientist; ''but, if YOU keep it up, to
u will get fat on it, and feel good all OF
. time. Now, how much do you think co
these six dinners have cost me? on
ell, little more than half as much wi
the two dinners 1T the French res thu
lrant cost you. So you have got OF
lie idea what people of small means
ght do if they only knew and would ret
:. If you will meet me some other k)t
ne, l will tell you IL good many more Th
rloil5 things. '--NeU YORK Herald nae
-1s------- ag
GLGANINGS Id, ,a
The diamond mines OF Brazil were first am
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