Alpena weekly argus. [volume] (Alpena, Mich.) 1871-1893, 1883-07-04

more HOIeS OH muSncs anu lnuSn'
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
mush originally takes its name. Rice
ranks third, hominy fourth, and, last
ly, cracked wheat and crushed wheat. "
"Is the demand increasingly
GAIL the time. Ten years ago there
were not fifty barrels of oatmeal con-
sumed annually in New York city.
To-day the consumption is quite large.
Why, use up two barrels of oatmeal
a week alone, and so great is the de-
mand that | have been compelled to
open another dairy to meet the wants
of my mush-eating constituency. To
accommodate my patrons | use 5000
quarts of milk a week."
els there any popularity connected
with mush 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 Scotch grains are
powdered fine; the Irish are granu-
lated. The best Irish prepared oat.
meal comes from Drogheda. For a.
long time American oatmeal growers
could not find out the secret of ex-
tracing the bitter taste from the
meal, until they got men from Scot
land. The knowledge consisted in
the grain in some peculiar
way before it was sent to the mill.
An oatmeal milling company in Ohio
is now doing an immense business i'm
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
he latter is simply crushed through
rollers, while the former is merely
cracked. The preference is simply
me of taste"
"What constitutes an average mush
neal p
"A quart of milk to bowl of mush.
Now let me tell you something else.
f you want to get the full benefit of
he nourishing qualities of mush food
lever eat sugar with it. The reason
Because nature has put sufficient
ugar already in the grain. The best
way to eat it is to take it with half
ream and half milk. Too much
ream is not good, because it creates
and doesn't give the
rain fair play, and persons with
endency to dyspepsia should never
axe cream at all-only milk"
as there any special mush season ?"
"Mush is always eaten the year
ound, but of course people who eat
lore mush in summer than in winter
nd they never tire of it when it is
yell cooked"
"Do you think people who eat mush
re as strong as tlI.osse who eat beeffas a I
sked the Journalist of another mush
na!.inifufacturer.
every bit. The food purifes the
Hood, whitens the teeth and regulates
he system. 1t is the very best diet I
,now of. People come to my place
Who eat two and sometimes three
'owls of mush at sitting, and then
ay they go away hungry"
With reference to the number of
nush diaries, there are several that
re crowded daily.
Jay Gould takes his mush regular
It a dairy on Broad street. So also
loes Russell Sage. Gen. Spinola also
requents the same place, for mush to
lin is an absolute necessity. Henry
Jews and A. S. Hatch, the newly
lected president of the stock ex-
hange, have a decided leaning to
nush.
The Rev. De Witt Talmage is
bout as good connoisseur of the ac-
:urate quality of mental food to be
rot out of one bowl of mush as any
me. He frequently drops in at the
Nassau street dairy, as does also Hen
y Ward Beacher, when in the neigh
Talmage is credited with saying
hat mush and misanthropy are never
ound in the same company. Mr.. G.
\. Dana has great liking for mush.
10 have the Rev. DR.. Prime, ex-Mayor
trace, and John Kelly, each Of whose
aces are familiar at this well-known
There is also another mush-haunt on
Water street, where the commission
nen go in dozens.