Milford chronicle., 1885-12-18
THE PROPER WAY TO LIVE
A Noted Minister'S Views on
the Subject OF Eating.
The Gastronomio Tastes and Preferences
Of Rev. Robert OOllyer

The Rev DIR. Robert Collyer was
5usily engaged on some manuscript
when a representative of the Cook
called upon him. but he laid aside his
work when told that his views on the
proper mode of living were desired,
and, seating himself in an easy rock
ing g-chair, he lighted a fresh cigar and
told the reporter to "pitch in"
in response to the questions asked
him Dr. Collyer said: Il think the
American people, take them all in all,
are the best livers of any people in the
world. don't find any fault with
the method OF living here; in fact, l
was only too glad when got to land
where l could live twice as well as
could in my native country. 1t may
be different in England at this day
from what it was before left, but in
my time a wOrkingman in that coun-
try would no more think of having a
turkey on his table than he would of
having the American bird Of freedom.
All of the workingmen whom 1 have
met in this country-and 1 have
known thousands of them-live much
better than the workingmen of Eng
land.
"As for myself, try to live like
Christian and a white man. like
plain food well cooked, and / do not
care for any kind of messes 1 like |
chicken-pie; but as for compounds of |
pastry and fruit or vegetables known
as pies in this country, I sometimes
eat them, but can get along without
them. We have a roast sucking pig
served up once year when l can get
my folks to cook it. / like roast pig
for Charles Lambs sake. We also
have a roast goose once or twice
year, for my own sake and my boy
hoods sake. like seed-loaf and tea
'ake for my mothers sake.
ION the Sabbath 1 eat four meals.
We have breakfast at eight o'clock.
md regularly every week as the day
# rest comes around we have fish
,akes for breakfast. l should hardly
,nOw how to keep the Sabbath if
vas deprived of fish-balls Supple
nented with a mutton-c chop and
good cup of coffee, they are an
xcellent thing to preach a sermon on.
The meal Of the day is served at one
clock, and we usually have roast
heat with the necessary accompani-
lents, and always have one or two
riends in to help US to eat it. The a
abbath should be especially day of J
and it gives zest to a good I
inner when you have one or two a
'iends topartake of it with you. I
"After dinner l go to Sunday 6
'hOol, and about six o'clock drink {
'me tea and eat a little bread and s
utter. After the evening service ! a
artake of bowl of soup with crack
s or bread, and find that my slum- t.
,rs are never disturbed because of o
is late meal. The English people b
T the most part have four meals j
iy-that is, mean, the better class; ei
Id they are usually healthy looking "
iople. don't believe much, howev-
/, in late suppers. On my birthday 1
ways have big dish of oatmeal and u
cam; not that am particularly par oi
i to oatmeal, for as a boy 1 became Sc
accustomed to it that it has palled tr
my taste. However, 1 made up my tn
nd years ago that if I ever could J'
ord it l would have oatmeal and
sam-not blue milk-on my birth III
y every year" tn
When asked if he believed that the TO
ain was developed by the use of par pa
ular kinds of food, Dr. COllyer said: an
think most of the talk on this sub an
is nonsense of the worst kind. Sp
akspere certainly did not have much IN
lnce to get fish food at Stratford-on- pm
on; and other prominent men of our VIC
n time have been born and brought ma
where they probably did not get OF
fish food from one year to another.
idea is that if a man lives soberly Ba
nationally the nourishment he re- lea
res will be distributed to all parts of his
system, supply all needs, and keep
bis mental and physical structure"
Tet0 York Cook.