CHAPTER. V. Of the great importance of making soldiers eat together in regular messes. The influence of such economical arrangements extends even to the moral character of those who are the objects of them. Of the expence of feeding soldiers in messes. Of the surprising smallness of the expence of feeding the poor at Munich. Specific proposals respecting the feeding of the poor in Great Britain, with calculations of the expense, at the present prices of provisions.
CHAPTER. VI. Of INDIAN CORN. It affords the cheapest and most nourishing food known. Proofs that it is more nourishing than rice. Different ways of preparing or cooking it. Computation of the expense of feeding a person with it, founded on experiment. Approved Receipt for making an INDIAN PUDDING.
CHAPTER. VII. Receipts for preparing various Kinds of cheap Food. Of MACCARONI. Of POTATOES. Approved receipts for boiling potatoes. Of potatoe puddings. Of potatoe dumplings. Of boiled potatoes with a sauce. Of potatoe salad. Of BARLEY Is much more nutritious than wheat. Barley meal, a good substitute for pearl barley, for making soups. General directions for preparing cheap soups. Receipt for the cheapest soup that can be made. Of SAMP Method of preparing it Is an excellent Substitute for Bread. Of brown Soup. Of RYE BREAD.
ESSAY III.
INTRODUCTION.
It is a common saying, that necessity is the mother of invention; and nothing is more strictly or more generally true. It may even be shown, that most of the successive improvements in the affairs of men in a state of civil society, of which we have any authentic records, have been made under the pressure of necessity; and it is no small consolation, in times of general alarm, to reflect upon the probability that, upon such occasions, useful discoveries will result from the united exertions of those who, either from motives of fear, or sentiments of benevolence, labour to avert the impending evil.
The alarm in this country at the present period[1], on account of the high price of corn, and the danger of a scarcity, has turned the attention of the Public to a very important subject, THE INVESTIGATION OF THE SCIENCE OF NUTRITION;—a subject so curious in itself, and so highly interesting to mankind, that it seems truly astonishing it should have been so long neglected:— but in the manner in which it is now taken up, both by the House of Commons, and the Board of Agriculture, there is great reason to hope that it will receive a thorough scientific examination; and if this should be the case, I will venture to predict, that the important discoveries, and improvements, which must result from these enquiries, will render the alarms which gave rise to them for ever famous in the annals of civil society.
CHAPTER. I.
Great importance of the subject under consideration.
Probability that water acts a much more important part in
nutrition than has hitherto been generally imagined.
Surprisingly small quantity of solid food necessary,
when properly prepared, for all the purposes of nutrition.
Great importance of the art of cookery.
Barley remarkably nutritive when properly prepared.
The importance of culinary processes for preparing food shown
from the known utility of a practice common in some parts of
Germany of cooking for cattle.
Difficulty of introducing a charge of cookery into common use.
Means that may be employed for that purpose.
There is, perhaps, no operation of Nature, which falls under the cognizance of our senses, more surprising, or more curious, than the nourishment and growth of plants, and animals; and there is certainly no subject of investigation more interesting to mankind.—As providing subsistence is, and ever must be, an object of the first concern in all countries, any discovery or improvement by which the procuring of good and wholesome food can be facilitated, must contribute very powerfully to increase the comforts, and promote the happiness of society.