, 1888-09-20
A NEW PHILOSOPHY.
FOR THE BENEFIT OF THOSE WHO
LIVE IN A FAST AGE.

The Observation-Disclosures Philosophy,
Based on a Well Known Fact-Nutri-
ment in a Small Compass Saving of
Time to the Business Man.
There is an old saying that time is money.
This is a practical age. Competition is so
great in all branches of industry that every
moment has its value in the coin of the ma
ton. The familiar figure of Father Time
with scythe and hour glass in hand will soon
be too Anticipated and slow. We shall have
in place of Father Time another father with
q body like a silver dollar and as many legs
as a 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-gastronomic philosophy. It's
formulated solely for the benefit of those who
live in this fast and progressive age. If 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
material wealth, this philosophy is what they
need.
There was a time when the man of bust
ness in the great commercial centers of the
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hour and enjoy a hearty meal at his leisure.
He had time enough to masticate and digest.
And he could find the time after his midday
repast to enjoy a short nap as al aid to
digestion. In those days dyspepsia was rec
ognized as an enemy to the human race, but
the visits of that distressing ailment were
less frequent than now. The food was well
digested and the man grew fat and strong.
A good digestion, as Shakespeare says, or
tr-oe ft poAo- GGIUo;%, -. --a%sNa --l Iao1tl
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 are some who would not object, if it
was not accompanied by danger to their
lives.
But to nave 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 i2 gained without some
kind of a sacrifice, Tins philosophy proposes
to gain time at the sacrifice of the palate.
But then, time is money!
1t is a 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 a
pea, and yet retain its nourishing qualities
A potato can be reduced to the size of a blue
mass pill. A small cabbage can be squeezed
into the form of a troche. A slice of bread
can be made to assume the shape of a squill.
A slice of mince or apple pie, or even a
saucer full Of Indian pudding, may be
forced into the dimensions of a 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 a moment
from his work, swallows his porter house
steak pill, his Saratoga chips pill, his bread
squiD 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 thatI 1t possesses this great
virtue as an Offset to the protest of the res
taurant keeper. The busy man can do in a
half minute, under the new plan, what he
cannot do in less than fifteen or twenty min
" hAA1NA VIZ Oo % ~ - eAoS NAAAAC LIZ
can do considerable work, or wait on half a
dozen customers. There will be no addi-
tional expense. On the contrary, it will be
more economical.
There is also this praise in its favor. The
| remnants of the food from which the life Civ
ing qualities have been extracted may be
given to ones poor relations. AS there
would be considerable bulk in this, we should
get credit for q generosity which does not
exist.
Again, one cooking will last a good while,
In one day there can be enough extracting
of essences to last u week. Then we shall be
able to live without those penetrating and
lingering kitchen smells, like Ailton's ''linked
sweetness, long drawn out )" without grease,
without the clatter of pans, the cost of coal,
the uncomfortable heat in the summer time,
and perhaps save the wages of a second girl.
There will be fewer dishes to wash, one meal
less to be served, one lot less of silver and
china to be cared for. This alone will save
much labor to the servant and annoyance to
the mistress. 1t is certainly worth consider
ing. Above all, think of the great saving of
time to the business man! His buttery would
be his vest pocket; his dining room would be
his office.
There is also a possibility that this new
philosophy might be so potential and far
reaching in its effects that even the plans of
building houses might be changed. There
would be no necessity, should the idea ever
be generally adopted, for any dining room.
There would be a saving of money here.
And the lessening of the size of the house
would also lessen the cost of fuel for heat be-
cause the area to be warmed would be d-
unfinished. What a saving there might be In
other directionsl No necessity for common
or fine china; no table silver; no fine table
linen; no dining room furniture, carpets or
pictures. The costly sideboard with its gilt
tering display Of cut glass, would fall into
disuse. The guests invited to dinner or
supper, could be seated in the parlor and the
hostess would have served to them on small
individual dishes their pills, troches, squills
and lozenges. The dinner could be swallowed
without an interruption Of the conversation
for a moment, or interfering at all with the