The Worthington advance. [volume] (Worthington, Minn.) 1874-1908, 1883-08-23
MUSH.MUNCHERS.
How New Workers Feed Their Brain
an Drawn on Mush.

an Drawn on MuSh.
care there many men among your
customers who eat mush?" asked New
York Morning Journal reporter of the
proprietor of Nassau street "dairy."
The person addressed looked sur.
prised, as if his questioner was "gnying'
bin. Are there?' shorld think there
are! Take your own profession, for in
stance. / have $50 newspaper men call
on me daily whose diet is mainly com.
posed of mush. Why, farinacious foods
are my specially, and, fyou or had the
time to spare could fill your notebook
with more notes on mushes and musl,-
munchers than you could possibly use"
"How many kinds of mush are there?"
First, put down Scotch and Irish
oatmeal, that ranks, and will always take
first place on the mush platform. Then
comes Indian meal, from which mnsh
originally takes its name. Rice ranks
third, hominy fourth, and, lastly,
cracked wheat and crushed wheat"
lis the demand increasingly
can the time. Ten years ago there
were not fifty barrels of oatmeal con-
snmed annually in New York city. To-
1sy the consumption Is quite large.
" ny ! use w tWo UdlIcl6 VI OdlllIcdl II
week alone, and so great is the demand
that I have been compelled to open
another dairy to meet the wants Of my
mnsh-eating constituency. To accomo~
date my patrons / use 9, 1000 quarts OF
milk week."
SIS there any pecnliarity connected
with mnsh diet which is not generally
known"
That's just what was coming to
Few people can tell the difference be-
tween Scotch and Irish oatmeal, which
is simply this: The Scot h grains are
powdered Fl me; the Irish are graduated
The best IRISH oatmeal comes from
Droghed'. Fora long time American
secret Of extracting the bitter taste from
the H. Q Il, until they got men from Scot.
land. Ihe:knowledge consisted in pre-
pairing the grain in some peculiar way
before it was sent to the mill An oat
meal milling company in Ohio is now
doing an immense business in supplying
the market with almost as fine food
as the imported article. Again, the
difference between cracked and crushed
wheat is not generally understood: the
difference being that the latter is simply
crushed through the rollers, while the
former is merely cracked. The prefer
ence is simply one of taste"
"What constitutes an average mush
meal?'
"A quart Of milk to bowl of musl,.
Now let me tell you something else. IT
you want to get the fnii benefit OF the
eat sugar with it. The reason? Because
nature has put sufficient sugar already
into the grain. The best way to eat it is
to take with it half cream and half milk.
Too much cream is II OF good, because it
creates billionsness and doesn't give the
grain fair play, and persons with ten
dencv to dyspepsia should never take
cream at all.-Only milk"
us there any special mush season."
"Mush is ALWAYS eaten the year round,
but OF course people eat more nush
in summer than in winter, and they
never tire of it when It is we'll cooked"
"Do you think the people who Eat
mush are as strong as those who eat
beef" asked the Journalier of another
mush manufacturer.
Every bit. The food purifies the blood,
whitens the teeth and regulates the
system. 1t is the very best diet know
of. People come to my place who eat
two and sometimes three bowls of
mush at a sitting, and then say they 90
away hungry"
With reference to the number of mush
diaries, there are several that are
crowded daily.
Jay Gould takes his mush regular at a
dairy on Broad street. So also does Rms.
sell Sage. Gen. Spinola also frequents
the same place, for ,nnsh to him is an
absolute necessity. Henry Clews and
A. S. Hatch. the newly elected president
of the stock exchange, have decided
leaning to mash.
The Rev. De Witt Talmage Is about as
good connoisseur OF the accurate
quantity of mental food to be got out of
one bowl of mush as any one. He fire.
Quently drops in at the Nassau street
dairy, as also GOES Henry Ward Beecher,
when in the neiehbor hood.
Talmage is credited with saying that
:nnsh and mieanthropy are never found
in the same company. Mr.. G. A. Dana
has great liking for mush. So have
, SsS 9 f easS 81 Wasy 9sces s sPs
familiar at this well-known establish
ment.
There is also another mush-haunt on
Water street, where the commission
men 60 in dozens.
A large number Of dry goods mer-
chants frequent tho one on the corner
from IL to may be seen f. $. Jadray,
Mr.. Weller, of left 4 Weller, Fl. s.
Hoyt, Moses Springer, Enoch Parsons,
and occasionally H. B. Ciaflin. In fact,
mush seems now to be recognized as
necessity to the times.
Nearly all our tirst-class families 20 in
for mush in the nurseries.
MI. George Bancroft can at any mo-
ment give you the Latin name for HE
innum.rable varieties of roses, ana
heaps you with roses too, it you look