Union County courier. [volume] (Elk Point, Union County, D.T. [S.D.]) 187?-1913, 1891-08-07

olN0r& ne Wu1 Only ~ Inc law ~
such houses - ask for L this year, and
gradually feel his way. n there are!
many difficulties to overcome" This
statement was read 10 . group Of the
trade. The comments that followed
we're decidedly humorous. One prom
inent broker declared that he would
quit his business and 60 into micros-
copes; another, that the microscope
manufacturers must have been behind
this meat inspection law when IL passed
Congress; still another. that the miros-
copes must first be tested by IN inves-
tigation Of the heads Of the Interior De.
partment ut Washington before they
would be accepted. A leading exporter
said that the Law would, no doubt, lead
to new discoveries in Bacteriaoiogical
Science, and advance the market for
microbes q we'll 10 for microscopes
Eating.
There has never been . time when DO
much attention WAS paid to the art Of
cookery Is ct present The society oil
New York cooks sometime ago gave
their annual exhibition, at which they
displayed steamships, villas, Eiffel tow
ers and groups Of statuary, which. beside
looking very pretty, were all good to
eat, being composed Of meat and vege-
tables ingeniously disguised.
A man could devour the chimney OF q
cottage, the msinssil OF . favorite yacht,
. man-of.war's boat, Q celebrated trot-
ting horse, or the coachman of . coach.
and-four, and find them oil delicate and
digestible.
About the same time, the noble 70.
ciety Of cooks in Paris held q similar
exhibition, where we're seen . gigantic
windmill, o castle of the Middle Ages,
Swiss chalets, = full.sized Grecian
helmet, and . large green lion, al good
to eat and pleasing to behold.
The French cooks invited TO their
show . number of artists, authors,
statesmen and other notable persons,
one Of whom pronunced . fine eulogium
upon the art Of cooking - practiced in
France with brilliant success for many
centuries.
The orator, who was NJ. Jules Simon,
made one remark OF much Importance.
He maintained that the special excel.
lence Of French cookery Is that it de-
lights the palate without overtaking the
digestive powers. Then be made the
following observation:
ITO know how to eat is to give ones.
self good digestion, sound sleep, . re-
ceptive mind and . muscular strength. "
We can all agree with the venerable
statesman, that to know how to eat goe,
. long way toward securing good
digestion, sound sleep, areceptive mind
and muscular strength" This would
be IN excellent motto to place over the
door Of the Memorial Hall at Harvard,
where several hundred students take
nourishment every day, while comment,
ing with great freedom upon the man
ner in which the cook performs hi.
duty.
What We need - . people is not The
fne-art cookery displayed by the artist,
of New York and Paris, nor the luxuri
ous banquets described in the volume
Of Ward McAllister, who expatiatel
upon the singular c~heapness of . dinner
which only cost $40 . plate. Nor DE-
We desire terrapins at g = mouthful
and can dispense with champagne thaI
has been kept ut the vineyard for sever
years.
Our great need is better cooking o.
the plain, nutritious food that the PEG
pie car afford to buy, the right kind o
bread. well-cooked vegetables and meat
and . leisurely, cheerful habit of eating
them. - Youths Companion.