St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1888-09-30
THE COST OF LIVING.
a Hint or Two on How to
Save an Honest
Penny.
1t Is Not Necessary to Have
Heat for Break
fast.
The Popular Rule Is 'Devil
Take the Dyspep-
sia."
An Eminent Lady Who for
Forty Years Never Tasted
Meat.

A learned professor over in Columbia
college recently fascinated his superln-
tellectuaI hearers by telling that a
laborlng man "needS daily one-fourth
pound of prOteine. One-fOurth pound fat
and pound of carbohydrates" TO keep
him well and strong. Ii the knowledge
seeking laborer goes to the store for his
four ounces of prOteine his experiment
will scarcely increase his faith III the
marketing knowledge Of scientists.
What the laborer and what most of us
need more than technical essays on the
physiological and FeCundary Economy
of Food is a plain talk about sensible
feeding and economical marketing.
Everybody is interested to learn just
what the lowest cost of living can be
and how to reach the minimum. If a
man can thrive on a dime a day, how
can he do it? and if man with a fam
lily can get along on 81 day, why not
let some other people in on the secret,
so that they may be able to do likewise?
Some men have the ability to decide
what sort of edibleS are beneficial and
what are not; what will put fat upon
their bones and give strength to their
muscles. This, in fact, is so important
that every body, and particularly labor
ing men and heads of families, should
know it. Listen to what one OF the
best authorities says on this subject:
Tell a laboring man that three
fourths of his weight is water, and that
to restore the days waste he has to take
food, three-fOurths of which must be
water, and the remainder teSh-formlng,
heat-giying and bOne-making sub
stances, he will understand the case
better. Give him table of foods, ana
lived to show just how much heat-glv-
ing, fieSh-forming and mineral matter
there is in each food, and he will soon
take as deep all in interest IN what he
eats because of its worth to him as be-
cause of its taste. When he finds out
as he can in half an hour
that only "a parts in every 100 OF
butchers meat count as flesh formers,
the rest being water, but that from
20 to 80 parts out OF every lOO IN dIled
peas, beans, oat and wheat meals and
cheese are nutritious and only ten to
TWENTY-FIVE parts waste water, he from
that moment begins to use his common
sense in feeding as he does III earning
his living. The popular rule is: Never
pay any heed to the feeding value OF
our diet; let us cultivate glorious
Ignorance of the purpose of foods ana
go in might and main for palate tick
Lers, and devil take the dyspepsia.
"What would be a good diet for those
who do not need to study their purses,
vet who would like simple, healthy
and enjoyable dietary? To such L would
say drop the heavy meat breakfast right
away. Not that meat is bad, but it is
not the best to start the day on. 1t dis
tends the stomach, indisposes US for
head work, and often leads to that other
downright mischievous stupidity. the IL
O'Clock beer or cocktail. The second
evil is taken to cure the first. as if two
black eyes are better than one. Bread
mot the spoiled white stuff, but the
natural, dark-colored wheat, as ground
tea or cocoa. eggs, and the hundred
and one nOn-flesh dishes, with little
fish, and as much fruit as you like.
That's model meal, as experience will
prove.
Talking of fish, the more the better.
Pound for pound it is as nutritious as
flesh, though it doesn't seem to fill us so
fully, and its chemical value is far
above that of meats. When have eX-
ira hard brain work to do. say an aver
age OF twelve or fourteen hours for two
or three weeks at stretch, l knock off
meats entirely and eat all the fish | can.
Result, perfect health and strength and
no headaches.
For dinner, fish, soups q am not ex-
GLIDING meats, though soups can be
made without it that taste just the same
and are quite as good every way, pud-
dings, dessert. If any one cares to prove
for himself how little the flesh dishes on
his dinner table are necessary to him let
him Just reverse the courses, beginning
with the fruit. then cheese and crackers.
the buildings, etc. l warrant he will
turn up his nose at the meat when he
comes to it, and he won't miss it the
least.
| knew an eminent lady who for forty
gears had never tasted meat. She was
a marvel of mental and physical
strength. Another author friend kept
his health and his average weight of 100
pounds OH a diet that never included
meat, the average cost of his food being
only Is cents a day. Another, we'll
known literary man, who looked as
beefy as a butcher, was, when l last
met him, in his eighth year of strict alb
stinence from flesh. Another friend, q
hard literary worker, has been practi-
cally lifelong vegetarian, but he looks
too shriveled up to be champion speei
men.
-
Now. with little study, the writer
does not hesitate to say many familie.
could save money.
'Where?"
Right in the house; right on top O.
the table. If man can afford certain
dishes and doesn't care whether he will
later be troubled with dyspepsia, al
right; but if he has not the very neces
sary .'wheIewith" he ought to knock of
on some of his meat bills. BY thi
means he would have more money +
eXpend for clothing and for few o
the Things he cannot now enjoy, ant
which he is forced to consider as luXu
ries.
This article makes no attempt to trea
other than in a general way on the cos
of living. but in series that are to fol
low the cost of living of men in variou
trades, together with their wages, vii
be given, and references will be mad
to some very strikingly successful case
of living within ones income. The oil
iect of these articles is not to deal wit
the question of wages, but to tell, in
detailed way, how the people in our cit
live on the wages that the skill of thei
hands or the cunning of their brain Ell
ables them to earn.
This subject is one that can be yer
advantageOusly discussed, and til
editor of the Globe would like to hea
from horse car conductors and driver.
truckmen and drivers of all sorts {
x,a,ialas ShoemakprS clerks tailor,