Wichita eagle. [volume] (Wichita, Kan.) 1886-1890, 1888-09-01
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A NEW PHILOSOPHY.
FOR THE BENEFIT OF THOSE WHO
LIVE In A FAST AGE.
The Economico Gastronomio Philosophy,
Based ON . Wen Known Fsct-Nusri-
ment In . Small Compass Saving Of
Time to the Business Man.

Time to the Business Man.
There is an old saying that time is money
This is practical age. Competition Is 50
great in all branches Of industry that every
moment has its value in the coin Of the IA
ton. The familiar figure Of Father Time
with scytbe and hour glass in hand viii soon
be too antiquated and slow. We shall have
in place of Father Time another father with
a body like silver dollar and as many legs
as q centipede, only longer, and Of course,
the symbolical hour glass and scythe. Time
nowadays is certainly money. The man who
IS in trade and who can work the most hours
without breaking down Is the man who Will
be In the end the most successful
This new philosophy might be christened
the economico-gastron philosophy. Its
formulated solely for the benefit of those who
live in this fast and progressive age. II sub
sequent ages should be more rational, the old
way Of living would again come in vogue
But SO long as men are willing to risk health
and limb, even life itself. In the race after
ma:erialwealth, this philosophy is what they
need
ness in the great commercial centers Of the
hour and enjoy a hearty meal at his leisura
He had time enough to masticate and digest
And be could find the time after his midday
repast to enjoy short nap as an aid to
digestion. In those days dyspepsia was reg
ognized as an enemy to the human race, but
the visits of that distressing silment were
less frequent than now. The food was Well
digested and the man grew fat and strong
A good digestion, as Shakespeare says, or
was it Bacona "Wsits on appetite, and health
on both"
But in this rapid age there is not this
dallying with the dinner. Time being now
viewed as money, there are none of the
golden minutes and diamond seconds to be
thrown away at the dinner table Men have
no time to eat properly. If their food could
be shot into them as a wad from a cannon
there arc some who would not object, if it
was not accompanied by danger to their
lives.
But to have ones food fired into him
would be to deprive gastronomy of some OF
its chief delights. The new philosophy does
not contemplate this. However, as nothing
IN this world can be gained without soms
kind of sacrifice, this philosophy proposes
to gain time at the sacrifice of the palate
But then time is money!
1t is well known philosophical fact that
the actual essence of every food can be COM
pressed into a very small compass. a piece
Of roast beef can be reduced to the size of q
pea, and yet retain its nourishing qualities
A potato can he reduced to the size of blue
mass pill. A small cabbage can be squeezed
into the form of troche A slice of bread
can be made to assume the shape Of a squill
A slice of Elince or apple pie, or even a
saucer full of Indian pudding, may be
forced into the dimensions Of peppermint
lozenge Here, then, is the secret of the new
philosophy. Boil every substance to its
minimum and save time.
The hour arrives when the sun and hunger
are usually at their zenith. Instead of worry
ing his brains over the question whether or
not he can go home to dinner, or whethes he
has the time to go to luncheon down town,
he, the business man, merely stops moment
from his work, swallows his porter house
steak pill, his Saratoga chips pill, his bread
squll and his rice pudding lozenge, one by
one, or all together if he is very hurried,
washes them down with a glass of water,
and the deed is done.
Restaurant keepers and the proprietors of
lunch counters will object to this philosophy;
but what of thata 1t possesses this great
virtue as an Offset to the protest of the res
.aurapt keeper. The busy man can do in a
half minute, under the new plan, what he
do in less than fifteen or twenty min
Ites under the old system. In that time he
AN do considerable work, or wait on half "a
lozen customers There will be no addi-
,ional expense. On the contrary, it will be
more economical.
There is also this praise in Its favor. The
of the food from which the life Civ
ng qualities have been extracted may bo
gwen to ones poor relations As there
would be considerable bulk i'll this, We should
ret credit for a generosity which does not
,xist.
Again, one cooking will last good while.
IN one day there can be enough extracting
II essences to last a week Then we shall be
lble to live without those penetrating and
lingering kitchen smells, like Millions linked
weetness, long drawn OUT" without grease,
without the clatter of pans, the cost Of coal,
he uncomfortable heat in the summer time,
md perhaps save the wages of a second girl.
There will be fewer dishes to wash, one meal
ess TO be served, one lot less of silver and
nina to be cared for. This alone will save
much labor to the servant and annoyance 70
he mistress. 1t is certainly worth consider
ne. Above all, think Of the great saving Of
irne to the business mani His buttery would
,e bis vest pocket, his dining room would DO
us Office.
There Is also u possibility that this new
philosophy might be 50 potential and far
eaching in its effects that even the plans OF
'uilding houses might be changed There
would be DO necessity, should the idea ever
o generally adopted, for any dining room.
here would be saving Of money here.
md the leasening Of the size OF the house
you'd also lessen the COS. Of fuel for heat DO
ause the area 20 be warmed would he di-
Finished What saving there might be in
ther directionsi No necessity Tor common
: fine china; no table oliver; no fine table
neD; DO dining room furniture, carpets or
ictures The costly sideboard with ie gilt
sring display of cut glass, would fan into
isuse The guests invited 20 dinner or
upper, could be seated in the parior and the
ostess would have served 70 them c1 sr1aIl
dishes their pills, troches, squilis
nd lozenges The dinner caild te swallowed
'ithoUt an Interruption Of tie conversation Z
Or moment, or interferin. 1t al With tie 4
iversion % hand.
A great philosophy thisl What think you
{ Il, gentle reader1Detroi. Free Prrz2