FOOD AND ITS LAWS.
75
lation, and having so strong and peculiar a flavor that we
are never Kkely to largely adopt their use.
About an equal amount of nourishment is found in the
varied amounts mentioned in the table which follows : —
TABLE.
Cost about
Eight ounces of lean beef (half-pound) ... 6 cts.
Ten ounces of dried lentils 7 "
Eleven ounces of pease or beans . . . . 5 "
Twelve ounces of cocoa-nibs 20 "
Fourteen ounces of tea 40 "
Fifteen ounces of oatmeal 5 "
One pound and one ounce of wheaten flour . . 4 "
One pound and one ounce of coffee . . . , 30 "
One pound and two ounces of rye-flour . . . 5 "
One pound and three ounces of barley . . . 5 "
One pound and five ounces Indian meal . . . 5 "
One pound and thirteen ounces of buckwheat-flour . 10 "
Two pounds of wheaten bread 10 "
Two pounds and six ounces of rice . . . . 20 "
Five pounds and three ounces of cabbage . . . 10 "
Five pounds and three ounces of onions . . . 15 "
Eight pounds and fifteen ounces of turnips . . 9 "
Ten pounds and seven ounces of potatoes . . 10 "
Fifteen pounds and ten ounces of carrots . . . 15 "
Now, because tea, coffee, and cocoa approach so nearly
in value as nutriment to beef and lentils, we must not be
misled. Fourteen ounces of tea are equivalent to half a
pound of meat ; but a repast of dry tea not being very
usual, m fact, being out of the question altogether, it
becomes plain, that the principal value of these foods,
used as we must use them, in very small quantities, is in
the warmth and comfort they give. Also, these weights
(except the bread) are of uncooked food. Eight ounces
of meat would, if boiled or roasted, dwindle to five or six,
while the ten ounces of lentils or beans would swell to twice
76 FOOD AND ITS LAWS.
the capacity of any ordinary stomach. So, ten pounds
of potatoes are required to give you the actual benefit con-
tained in the few ounces of meat ; and only the Irishman
fresh from his native cabin can calmly consider a meal of
that magnitude, while, as to carrots, neither Irishman nor
German, nor the most determined and enterprising Ameri-
can, could for a moment face the spectacle of fifteen
pounds served up for his noonday meal.
The inference is plain. Union is strength, here as else-
where ; and the perfect meal must include as man}^ of
these elements as will make it not too bulky, yet borrow-
ing flavor and substance wherever necessar3^
As a rule, the food best adapted to climate and consti-
tution seems to have been instinctively decided upon by
many nations ; and a study of national dishes, and their
adaptation to national needs, is curious and interesting.
The Esquimaux or Greenlander finds his most desirable
meal in a lump of raw blubber, the most condensed form
of carbonaceous food being required to preserve life. It
is not a perverted taste, but the highest instinct ; for in
that cruel cold the body must furnish the food on which
the keen air draws, and the lamp of life there has a very
literal supply.
Page 37
Presented as published in 1881. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
lation, and having so strong and peculiar a flavor that we are never likely to largely adopt their use.
About an equal amount of nourishment is found in the varied amounts mentioned in the table which follows : —
TABLE.
Cost about
Eight ounces of lean beef (half-pound) ... 6 cts.
Ten ounces of dried lentils 7 "
Eleven ounces of pease or beans . . . . 5 "
Twelve ounces of cocoa-nibs 20 "
Fourteen ounces of tea 40 "
Fifteen ounces of oatmeal 5 "
One pound and one ounce of wheaten flour . . 4 "
One pound and one ounce of coffee . . . , 30 "
One pound and two ounces of rye-flour . . . 5 "
One pound and three ounces of barley . . . 5 "
One pound and five ounces Indian meal . . . 5 "
One pound and thirteen ounces of buckwheat-flour . 10 "
Two pounds of wheaten bread 10 "
Two pounds and six ounces of rice . . . . 20 "
Five pounds and three ounces of cabbage . . . 10 "
Five pounds and three ounces of onions . . . 15 "
Eight pounds and fifteen ounces of turnips . . 9 "
Ten pounds and seven ounces of potatoes . . 10 "
Fifteen pounds and ten ounces of carrots . . . 15 "
Now, because tea, coffee, and cocoa approach so nearly in value as nutriment to beef and lentils, we must not be misled. Fourteen ounces of tea are equivalent to half a pound of meat ; but a repast of dry tea not being very usual, m fact, being out of the question altogether, it becomes plain, that the principal value of these foods, used as we must use them, in very small quantities, is in the warmth and comfort they give. Also, these weights (except the bread) are of uncooked food. Eight ounces of meat would, if boiled or roasted, dwindle to five or six, while the ten ounces of lentils or beans would swell to twice
the capacity of any ordinary stomach. So, ten pounds of potatoes are required to give you the actual benefit contained in the few ounces of meat ; and only the Irishman fresh from his native cabin can calmly consider a meal of that magnitude, while, as to carrots, neither Irishman nor German, nor the most determined and enterprising American, could for a moment face the spectacle of fifteen pounds served up for his noonday meal.
The inference is plain. Union is strength, here as elsewhere ; and the perfect meal must include as man}^ of these elements as will make it not too bulky, yet borrowing flavor and substance wherever necessar3^
As a rule, the food best adapted to climate and constitution seems to have been instinctively decided upon by many nations ; and a study of national dishes, and their adaptation to national needs, is curious and interesting. The Esquimaux or Greenlander finds his most desirable meal in a lump of raw blubber, the most condensed form of carbonaceous food being required to preserve life. It is not a perverted taste, but the highest instinct ; for in that cruel cold the body must furnish the food on which the keen air draws, and the lamp of life there has a very literal supply.