| s. | d. | |
| 5 lbs. barley meal, at 1½d. per. lb., or 5s. 6d. per bushel | 0 | 7½ |
| 5 lbs. Indian corn, at 1¼d. per lb. | 0 | 6¼ |
| 4 red herrings | 0 | 3 |
| Vinegar | 0 | 1 |
| Salt | 0 | 1 |
| Pepper and sweet herbs | 0 | 2 |
| ———— | ||
| 1 | 8¾ | |
This makes 64 portions, which thus cost rather less than one-third of a penny each. As prices were higher then than now, it comes down to little more than one farthing, or one-third of a penny, as stated, when cost of preparation in making on a large scale is included. I have not been successful in making this soup; failed in the ‘samp,’ as explained in the foot-note. By substituting ‘raspings’ (the coarse powder rasped off the surface of rolls or over-baked loaves) or bread-crumbs browned in an oven, I obtain a fair result for those who have no objection to a diffused flavour of red herring.
By using grated cheese instead of the herring, as well as substituting bread-crumbs or raspings for the Indian corn, I have completely succeeded; but for economy and quality combined, the No. 1 soup, as supplied at Munich, is preferable.
The feeding of the Bavarian soldiers is stated in detail in vol. i. of Rumford’s ‘Essays.’ I take one characteristic example. It is from an official report on experiments made ‘in obedience to the orders of Lieut.-General Count Rumford, by Sergeant Wickelhof’s mess, in the first company of the first (or Elector’s Own) regiment of Grenadiers at Munich.’
June 10, 1795.—Bill of Fare.
Boiled beef, with soup and bread dumplings.
Details of the Expense.
First, for the boiled beef and the soup.
| lb. | loths. | Creutzers. | ||
| 2 | 0 beef | 16 | ||
| 0 | 1 sweet herbs | 1 | ||
| 0 | 0¼ pepper | 0½ | ||
| 0 | 6 salt | 0½ | ||
| 1 | 14½ ammunition bread cut fine | 2⅞ | ||
| 9 | 20 water | 0 | ||
| —————— | ——— | |||
| Total | 13 | 9¾ | Cost | 20⅞ |
The Bavarian pound is a little less than 1¼ lb. avoirdupois, and is divided into 32 loths.
All these were put into an earthenware pot and boiled for two hours and a quarter; then divided into twelve portions of 267/12 loths each, costing 1¾ creutzer.
Second, for the bread dumpling.
| lb. | loths. | Creutzers. | ||
| 10 | 13 f fine semel bread | 10 | ||
| 1 | 0 of fine flour | 4½ | ||
| 0 | 6 salt | 0½ | ||
| 3 | 0 water | 0 | ||
| ——— | ——— | |||
| Total | 5 | 19 | Cost | 15 |