The Washington herald., 1909-08-10

his hlns az the alleged national propen-
sity to penuriousness in aSonftng -.
cheaper food staple But-there are oth-
Then, too, Prof. Norton. OF Yale. has
& good word 10 say on behalf OF oat-
meal. He states: TT Is superior 70 al
most any corn IN those ingredients which
90 to the production OF muscle In the
body. The strong. muscular forms OF
Scottish plowmen have long been Nv
Ing witnesses OF the good properties OF
their favorits and almost only food"
The unmarried Scottish plowman often
times takes his ''brose" three times a
day occasionally varying his supper with
porridge, and so deep seated Is this
habit that many OF them prefer the brose
as q breakfast diet after they have lert
their state OF single blessedness. and
when the better hale would willingly
provide them with a change. Brose
however. is easily and quickly made. II
consists OF a bowlful or "capful'' OF oat-
meal. more OF less. according 10 the
stomach capacity or state OF hunger OF
me consumer. sailed 10 taste, on which
has been poured boiling water. the mess
being stirred until it is OF a consistency
Ike putty or q little denser II is served
hot and eaten With milk with which
the cream has been intermlxed. Brose
IS diet that keeps the stomach" STAY
ING on hunger under hard work. Tor from
four 10 fve hours.
There IS a story told OF e divine visit
7 ing IN one OF the rural districts OF Scot
| land, who had an interest IN the dietary
OF his parishiOners. Meeting a farmer 5
boy one day, the following conversation
! occurred:
DiTine-What do you st for breakfast
Farmers boy-BroseI
DlT3re-Fcr Cirrerf
Farmers boz with astonishment)-Brose
DlIlle-And Tor supperl
Primers boy lvith g-esssr astoaishzaent, -
Brose.it
Diyine-Doa't you ever get tired Of broscf
tAfne-s boy (disgus,edlyl-Wh2 Vad tire o.
There is no question that much OF the
objection TO oatmeal, or porridge. in the
United States and elsewhere arises from
the food having been Improperly cooked.
The fact that the cooking Of oatmeal re-
ouires en apprenticeship in the art Is
well set forth oy Hugh Miller. the great
Scottish geoiogist and author. m hts
schools and Schoolmasters." Auuer's
experience as a cook Is worth quoting.
He was then en- apprentice mason, fol-
lowing HIS craft in different parts OF thu
country. It was his turn to act as cook
IN the bothy. He says: The exiEencies
OF our wild life had never brought me In
contact with the ceralia, and I had now
10 spoil meal or two, IN each Instance.
ere my porridge became palatable, or
my cakes crisp. or my brose free and
/ knOtty. or my 'brochan' CgrueD suffi-
ciently smooth and free OF knots NY
master. poor man. die grumble a little
at first. but there was q generous dispo-
sitlOn in the barracE 10 take part rather
with hts apprentice than with himself;
and after finding that TIE cases were to
be given against him. he ceased max
ing complaints. Ny porridge was at
times I must confess. very like leaven;
but then it was a standing recipe In the
barrack that the cook should continue
stirring the mess and adding meal until.
from its wild ebulliuons N full boil II
became silent over the fire: and so
could show that had made my por-
ridge, Ike leaven, quite according 10
rule
Some Of the dishes In which oatmeal
IS used in Scotland. In addition TO those
already specified are: Hagg's. hasty pud-
ding oatmeal salt, and lard, various
kinds o. brcse-turn!p, nettle and cab
base. made from the liquor after boiling
these vegetable materials. and athol
brose. the last-named having a little
whisky as one OF the ingredients All
halesomei ard hunger dispelling, on
which Scotland's children wax strong m
body and mind.