The Democratic press. [volume] (Ravenna, O. [Ohio]) 1868-1901, 1883-05-31
ONE WAY OF LIVING.
Six Good Meals for q Dollar Ger
man Heidelberg Student Who Would
Teach Americans Something.

Teach Americans Something.
81 just would like to take you out and
show you how we German university
fellows used to eat," said an old Heidel-
berg graduate and tutor to Herald re-
porter 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, zweineripschen,
kopf-case, lieberwurst and the like.
"But," interrupted the reporter at
last, II don't know that l banker for
that kind of a 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 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
case"
The German asserting, the two en-
tered well-known French restaurant
down town. The bill of fare consisted
| of consomme, tilet de beuf, salad and
Roquefort cheese, also u bottle of vim
ordinaire and black coffee. 1t all came
to $1,85.
at is q lucky thing, after all, that
we have done this" said the German,
as the two walked out, ''for now I 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 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, all steaming hot He also set on
the table half of long loaf of bread,
perhaps foot in length. 1t was about
as large round as q teacup, and its color
was dark brown. The bread was ac-
companied by a 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 piece OF
the brown bread, which he spread gen.
erously with butter. His example was
| followed, and both then fell to.
"We are now," said tho host, 'sfeed-
| 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 SO
| 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 7.50, but our rye bread
more than makes up for that, for it con-
tains quite az much albumen as eggs,
and only per cent. loss than the best
beef. Its percentage of starch is very
high, too; but in dextrine, which il
starch partially changed into sugar, it
the tomato soup, count that for moth
ing. 1t is, little less than water, but ii
contains certain salts which make il
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 ut
| the same table on the following dav,
"we are not feeding on the same kind
of food that we poor but ambitious stu
/ &o Ll,1
That would cost too much here, and this
would be altogether too expensive there.
If we We're in Spain or Italy the cheap
est and 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 a 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 tc
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
| oh Xxx of nd nf oil
luminous matter-the muscle maker
no less than 25 per cent. or much more
than is contained in your best beefsteak
And this brings lis just to the point a
which l 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 mistaken notion, and it is very
beefsteak before you, what are you eat
ingP Supposing it to be the best, bee
is made up of about Is per cent. wate
per cent of fat. Why, sir. the beef-eat
ers would soon die of starvation if
was not for the bread and potatoes.
"This is not very fancy living" sale
the scientist; ''but, if you keep it up
you VIII SeI IdI Oh IL, anu Icoi Soou al
the time. Now, how much do you thinl
all these six dinners have cost me
Well, little more than half as mucl
as the two dinners at the French res
taurant cost you. So you have got /,
little idea what people of small mean
might do if they only knew, and woul,
try If you will meet me some othe
time, will tell you good many NOR
curious things. ."--NeW York Herald.
Where he Caught 'em.
'.Gabe," said the governor to an oil
colored man, Il understand that yol