The Wheeling daily intelligencer. [volume] (Wheeling, W. Va.) 1865-1903, 1886-03-31

| Inc trimmings OF kub ptht l0lutA VI uHal
are now thrown into Q scrap heap and
sold in every market a from one-quarteF
to one cent q pound, 70 be rendered into
fat. / am assured by q market man In
our principal market here that enough
good meat Is wasted every day from that
market 70 feed 1000 people or more. OF
course when people become intelligent
enough TO make selection from this food
which Is now wasted, the price may rise
in some measure. But when that which
ia now wasted Is substituted for sirloin
and rump steak the price OF the best cuts
may be reduced. This Is the reason why
the best cuts even OF American beef are
cheaper in London as compared with the
prices in New York and Boston, The
English know how to make use Of the
coarse parts Of beef and mutton much bet
ter than we do. The average Of the whole
beast Is higher In price In England than
It 10 here. We pay the highest price for
what we call the best part, and wa waste
the rest, or else II ia sold at q small price
to the keepers Of the iRils, to BIO
served to persons In a form which
quarters Of the workingmen outside
the iails can secure for much higher
cost, have myself purchased this good
meat, which is now wasted, at one cent
pound, in parcels Of ten pounds, at which
price the maTketman said he would select
any quantity at any time. Addingto this
ten plnts OF water, with suitable season
ing, have made rich and nutritious
bouillon. Rejecting the bone and leaving
the HteWed meats In the broth, ten pounds
remained Of very nutritious and APP
peti2ing food, at q coat not exceeding ~
cents for the ten pounds Of food, including
the fuel with which 1t was prepared, 1t
was cooked in an air-tight vessel sur
rounded by hot water. In the same Ves-
sel-a pine box-in which this bouillon
was prepared there We're cooked at the
same time seven pounds OF solid beef in
another vessel and two pints OF oatmeal in
four pints OF water, making in all about
twenty-five pounds Of food material thor.
oughly cooked with one cents worth OF
kerosene oil burned in hand lamp,
In q smaller vessel OF the same kind
three pounds OF solid meat can be cooked
in Its own Juice in one hour and quarter
with one.tourth OF a cents worth Of oil |
burned in common lamp, which may
also serve the purpose Of lighting the
room while tho cooking is going on,
The singular merit OF this apparatus IL |
that very ample supply Of food for
large family may be put into the various
reCeptacles at night, the lamp may then
be lighted, and In the morning everything
will be ready to be served. In this method |
no overlooked food Is possible. After the
chemical changes caused by heat are &C.
complished the further effect Of the appli-
cation oil heat Is merely to keep the food |
hot, or to render 1t more tender II 1t be
tough meat. The walls Of the vessel be.
ing non.conduCting, the food will keep
hot for many hours after the lamp Is ex.
tingulshed.
II this apparatus proves as satisfactory |
in common practice US 1t appears TO be in
what may call my cooking laboratory, q
difficult question may perhaps have been
solved. Given this or some other cheap
application OF fuel to the conversion OF |
food, and 1t ls entirely possible to buy an
ample and nutritious ration, In Considera.
BILE variety, in the city OF Boston, at not
exceeding seven cents q day, and to pre-
pare 1t Tor use within eight cents a day.
At fourteen cents q days ration may
cost, in round figures, 81 a week, or S25
year, and consist OF one.half OF three
quarters Of pound Of good meat, three.
quarters or one pound Of bread, one.half
to one pound OF potatoes or some other
vegetable, one-half pound OF oat meal
ono-halt ounce oil butter, one ounce OF |
sugar, large bowl Of tea or coffee with q |
spoonful OF condensed milk, an orange, an |
apple, or some dried fruit.
Add one cents worth OF kerosene oil for |
cooking, all but the bread, which must be |
baked elsewhere, and we have food and |
fuel Tor cooking II at 81 a week. This
economy Is possible In whatmay be called |
laboratory practice. How long will 1t |
take to make II common practiee2 How
long will 1t take to alter the taste Of the |
people from fried food and hot biscuit to |
stewed food and sound bread2 II this
can be done, as II now seems possible, the
price ola well.condltionsd life In the City
Of Boston for food, shelter, clothing, fuel
and laundry may be covered by the sum
Of $l72, leaving within the limit Of 5000 q
year SIS for sundrles or Injuries.
Either In this way, or by way Of com.
binations on more moderate scale, like |
tho Commons" table at Harvard College,
at less price, the price Of life may be
brought within q very small sum. The
waste Of food appears to require more at.
tention than any other economic question
that Is presented to us at the present time,
and as we suggested at the outset the
true labor reform movement might well
consist in teaching the workman how to
help himseli to GET good subsistence for
less money than he now spends for poor
one. The price Of food Is half the price OF
life, and half the price Of food Is wasted
for want OF knowledge how to buy II and
how to cook It. Five cents day saved
per capita would come to over 81 100000
900 q year. Do we waste thousand mil.
lion dollars worth Q year or notY This
problem was better Comprehended by our
Puritan ancestors than by their descend.
ants or by our adopted oltiSens. How TO
get a good living out OF small resources
has become almost lost art.