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essays-1-第60部分
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pound; will cost only 1/32 of a penny; or 1/8 of a farthing。The cost of the meal for a portion of this Soup is not much more considerable。 If it be rye meal; (which is said to be quite as good for roasting as the finest wheat flour;) it will not cost; in this country; even now when grain is so dear; more than 1 1/2d。 per pound; 1/2 an ounce; therefore; the quantity required for one portion of the Soup; would cost only 6/32 of a farthing;and the meal and butter together no more than (1/8 + 6/32) = 10/32; or something less than 1/3 of a farthing。If to this sum we add the cost of the ingredients used to season the Soup; namely; for salt; pepper and vinegar; allowing for them as much as the amount of the cost of the butter and the meal; or 1/3 of a farthing; this will give 2/3 of a farthing for the cost of the ingredients used in preparing one portion of this Soup; but as the bread which is eaten with it is an expensive article; this Food will not; upon the whole; be cheaper than the Soup just mentioned; and it is certainly neither so nourishing nor so wholesome。
Brown Soup might; however; on certain occasions; be found to be useful。 As it is so soon cooked; and as the ingredients for making it are so easily prepared; preserved; and transported from place to place; it might be useful to travellers; and to soldiers on a march。 And though it can hardly be supposed to be of itself very nourishing; yet it is possible it may render the bread eaten with it not only more nutritive; but also more wholesome; and it certainly renders it more savoury and palatable。It is the common breakfast of the peasants in Bavaria; and it is infinitely preferable; in all respects; to that most pernicious wash; TEA; with which the lower classes of the inhabitants of this island drench their stomachs; and ruin their constitutions。
When tea is mixed with a sufficient quantity of sugar and good cream;when it is taken with a large quantity of bread and butter; or with toast and boiled eggs;and above all;WHEN IT IS NOT DRANK TOO HOT; it is certainly less unwholesome; but a simple infusion of this drug; drank boiling hot; as the Poor usually take it; is certainly a poison which; though it is sometimes slow in its operation; never fails to produce very fatal effects; even in the strongest constitution; where the free use of it is continued for a considerable length of time。
Of Rye Bread
The prejudice in this island against bread made of Rye; is the more extraordinary; as in many parts of the country no other kind of bread is used; and as the general use of it in many parts of Europe; for ages; has proved it to be perfectly wholesome。 In those countries where it is in common use; many persons prefer it to bread made of the best wheat flour; and though wheaten bread is commonly preferred to it; yet I am persuaded that the general dislike of it; where it is not much in use; is more owing to its being BADLY PREPARED; or not well baked; than to any thing else。
As an account of some experiments upon baking Rye Bread; which were made under my immediate care and inspection in the bake…house of the House of Industry at Munich; may perhaps be of use to those who wish to known how good Rye Bread may be prepared; as also to such as are desirous of ascertaining; by similar experiments; what; in any given case; the profits of a baker really are; I shall publish an account in detail of these experiments; in the Appendix to this volume。
I cannot conclude this Essay; without once more recommending; in the most earnest manner; to the attention of the Public; and more especially to the attention of all those who are engaged in public affairs;the subject which has here been attempted to be investigated。 It is certainly of very great importance; in whatever light it is considered; and it is particularly so at the present moment: for however statesmen may differ in opinion with respect to the danger or expediency of making any alterations in the constitution; or established forms of government; in times of popular commotion; no doubts can be entertained with respect to the policy of diminishing; as much as possible; at all times; and more especially in times like the present;the misery of the lower classes of the people。
END OF THE THIRD ESSAY。
Footnotes for Essay III。
'1' November 1795。
'2' The preparation of water is; in many cases; an object of more importance than is generally imagined; particularly when it is made use of as a vehicle for conveying agreeable tastes。 In making punch; for instance; if the water used be previously boiled two or three hours with a handful of rice; the punch made from it will be incomparably better; than is to say; more full and luscious upon the palate; than when the water is not prepared。
'3' I cannot dismiss this subject; the feeding of cattle; without just mentioning another practice common among our best farmers in Bavaria; which; I think; deserves to be known。 They chop the green clover with which they feed their cattle; and mix with it a considerable quantity of chopped straw。 They pretend that this rich succulent grass is of so clammy a nature; that unless it be mixed with chopped straw; hay; or some other dry fodder; cattle which are fed with it do not ruminate sufficiently。 The usual proportion of the clover to the straw; is as two to one。
'4' A viertl is the twelfth part of a schafl; and the Bavarian schafl is equal to 6 31/300 Winchester bushels。
'5' The quantity of fuel here mentioned; though it certainly is almost incredibly small; was nevertheless determined from the results of actual experiments。 A particular account of these experiments will be given in my Essay on the Management of Heat and the Economy of Fuel。
'6' One Bavarian schafl (equal to 6 31/100 Winchester bushels) of barley; weighing at a medium 250 Bavarian pounds; upon being pearled; or rolled (as it is called in Germany); is reduced to half a schafl; which weighs 171 Bavarian pounds。 The 79lb。 which it loses in the operation is the perquisite of the miller; and is all he receives for his trouble。
'7' Since the First Edition of this Essay was published the experiment with barley…meal has been tried; and the meal has been found to answer quite as well as pearl barley; if not better; for making these soups。 Among others; Thomas Bernard; Esq。 Treasurer of the Founding Hospital; a gentleman of most respectable character; and well known for his philanthropy and active zeal in relieving the distresses of the Poor; has given it a very complete and fair trial; and he found; what is very remarkable; though not difficult to be accounted forthat the barley…meal; WITH ALL THE BRAN IN IT; answered better; that is to say; made the soup richer; and thicker; than when the fine flour of barley; without the bran; was used。
'8' By some experiments lately made it has been found that the soup will be much improved if a small fire is made under the boiler; just sufficient to make its contents boil up once; when the barley and water are put into it; and then closing up immediately the ash…hole register; and the damper in the chimney; and throwing a thick blanket; or a warm covering over the cover of the boiler; the whole be kept hot
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