harm by eating nothing between breakfast and a late dinner. This in some cases leads to more being eaten at dinner than can be properly digested, and in others to a state of exhaustion which indisposes for eating enough. . , Persons engaged in literary pursuits, who have to work in the evening or at night, should dine in the middle of the day, using, if they can afford it, animal food, with a due proportion of the other classes of food mentioned in last chapter. Such work causes much waste of the material of the body, especially of the brain.1 Supper should be light, consisting of cocoa, with bread and butter or biscuits, milk, soup, tripe, fish boiled or fried, onions stewed with milk, stewed macaroni, stewed fruits with rice, etc. It is advisable that those engaged in in-door occu- pations should, when possible, live at some distance from their place of work, as the walk to and fro will promote digestion as well as general health. Out -door Occupations. — The quantity and quality of food required for out-door workers differ considerably from those needed by persons engaged in sedentary occupations. The digestion being in general more vigorous, a larger quantity of food can be consumed. It is, therefore, advisable that a con- siderable proportion of the flesh-forming food should consist of materials drawn from the vegetable king- dom, as haricot beans, peas, macaroni, grain, etc., because these are less rapidly digested than animal food, and require to be taken in considerable quan- tities to supply the necessary amount of flesh-forming power. Further, it is not necessary to make dishes 1 White fish (variously prepared) and onions contain materials which are said to be specially suited to replace the waste of the brain. 24 ADAPTATION OF FOOD. for out-door workers light and quickly digestible ; it is more important to have them solid and supporting. For example, in suet puddings and dumplings, baking powder and bread crumbs need not be used. Porridge may be made with hot water instead of cold. Crappit heads, fat brose, haggis, poor man’s goose, fried liver and bacon (see recipes), and other nutritious but some- what indigestible articles, may safely form part of the diet of labouring men. Most labourers can obtain cheese, bacon, flour, barley, oatmeal, rice, peas, and beans. With these and with potatoes and fresh vegetables, grown it may be in their own gardens, a few flavouring herbs (as thyme, mint, marjoram, sage, and parsley), which could easily be cultivated in a small garden, they may obtain a thoroughly nutritious and varied diet. Cheese especially ranks near animal food in the amount of nourishment it contains. A dinner of bread and cheese, accompanied by half a lettuce (too little used by the poor), or an apple, water cress, or a few dan- delion leaves, gives all the kinds of food needed to support the body in health.

AI-modernized reading of the original text

harm by eating nothing between breakfast and a late dinner. This in some cases leads to more being eaten at dinner than can be properly digested, and in others to a state of exhaustion which indisposes for eating enough. . , Persons engaged in literary pursuits, who have to work in the evening or at night, should dine in the middle of the day, using, if they can afford it, animal food, with a due proportion of the other classes of food mentioned in last chapter. Such work causes much waste of the material of the body, especially of the brain.1 Supper should be light, consisting of cocoa, with bread and butter or biscuits, milk, soup, tripe, fish boiled or fried, onions stewed with milk, stewed macaroni, stewed fruits with rice, etc. It is advisable that those engaged in in-door occupations should, when possible, live at some distance from their place of work, as the walk to and fro will promote digestion as well as general health. Out-door Occupations. — The quantity and quality of food required for out-door workers differ considerably from those needed by persons engaged in sedentary occupations. The digestion being in general more vigorous, a larger quantity of food can be consumed. It is, therefore, advisable that a considerable proportion of the flesh-forming food should consist of materials drawn from the vegetable kingdom, as haricot beans, peas, macaroni, grain, etc., because these are less rapidly digested than animal food, and require to be taken in considerable quantities to supply the necessary amount of flesh-forming power. Further, it is not necessary to make dishes 1 White fish (variously prepared) and onions contain materials which are said to be specially suited to replace the waste of the brain. for out-door workers light and quickly digestible ; it is more important to have them solid and supporting. For example, in suet puddings and dumplings, baking powder and bread crumbs need not be used. Porridge may be made with hot water instead of cold. Crappit heads, fat brose, haggis, poor man’s goose, fried liver and bacon (see recipes), and other nutritious but somewhat indigestible articles, may safely form part of the diet of labouring men. Most labourers can obtain cheese, bacon, flour, barley, oatmeal, rice, peas, and beans. With these and with potatoes and fresh vegetables, grown it may be in their own gardens, a few flavouring herbs (as thyme, mint, marjoram, sage, and parsley), which could easily be cultivated in a small garden, they may obtain a thoroughly nutritious and varied diet. Cheese especially ranks near animal food in the amount of nourishment it contains. A dinner of bread and cheese, accompanied by half a lettuce (too little used by the poor), or an apple, water cress, or a few dandelion leaves, gives all the kinds of food needed to support the body in health.

The school cookery book