Richmond dispatch. [volume] (Richmond, Va.) 1884-1903, 1889-02-10
THE RICHMOND DIsPATCH-SUNDAY FEBRUARY TO- 1885,

n pumpkin or mince-pie. or one
Of the innumersble buildings that
are puddings, or plum. or bat
ter, or cabinet. or Indian. And
so on with additions too numerous
to mention, and then the wines that take
the prizes at the expositions held in the
capitals of al Europe but which are ne
elected nj home, the Pleasant Valley or
Hammondsport champagnes, or the vim
tages of California the rich, full, fruity
red aud white wines-not the wretched,
thin rim ordin0ire, logwood and vine
gar, continually served to us under va
rions appellations-and winding up with
a good glass OF digestive old bourbon or
rye"
SAGE M DANA.
Russell Sage eats three hearty meals a
day. He said 81 eat wheaton grits
3G5 times a year at breakfast, and they
always agree with me. ] eat what agrees
with me and eschew what does not. Six
months in the year | have baked or
stewed apples for breakfast. Fruit am
fond OF and always find it beneficial. "
For the ret his diet is chiefly chops,
steaks, chicken, baked potatoes. bread,
milk, and honey. For drinks he uses
tea. coffee, %claret. and bourbon whiskey,
which last he calls an excellenttonlc.
Charles a. Dana lives on two meals a
day. seldom taking luncheon. He says
81 live well and take rational exercise.
/ have no hobbies about plain and simple
food, but est everything | can get that is
good and that | know by experience
agrees with me. Theories about eating
are all nonsense. Experience must gov
ern every sensible mans selection OF his
food"
C. P. Huntington says: "Ipity man
who is constantly thinking what he shall
find TO eat" He eats three simple meals
a day with dinner in the middle, and
goes to bed always at 10 o'clock. Beef,
mutton, potatoes always baked, bread
and butter, and tea. with plenty Of green
vegetables, especially tomatoes, are al
most the only things he eats. Sweets he
hardly ever tastes.
VANDERBILT y GOULD.
William x. Vanderbilt said 81 have
tried b. think If there was one thing that
suited my palate more than another. |
do not believe there is. My appetite, as
a rule, keeps so good that | can eat one
thing with quite as much relish as an
other. 1 was brought upon a farm, and
! confess TO an honest liking for good
roast beef and roast mutton. ] do not
like them too well done, or too rare, for
| believe that in either state they ere
indigestible. ] want them brown, rich,
and juicy, and with them like TO have
served potatoes white and foury. Above
all, / desire TO have my food prepared
and served plainly. Greases, spices, and
rich-fiayored condiments are not suited
to me, and | do not believe they are to
any person. My idea is that a taste for
them is a vitiate1 taste"
Jay Gould is particularly fond Of
baked potatoes, and says that the simpler
his food is the better it il for his head.
81 find my time filed up pretty well
with business" he once said, land |
certainly find / can get along better when
my food is tho p%laincst Of the PLAN. |
do not mean to say that ! do not Ike
some Of the dishes which | cannot cat,
but fortunately | am not sufficiently
fond OF them TO make it any sacrifice TO
give them up. Your complex dishes of
hi7h favors are very good, but they are
not business"