essays-1-第35章
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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。
That our knowledge in regard to the science of nutrition is still very imperfect； is certain； but； I think there is reason to believe； that we are upon the eve of some very important discoveries relative to that mysterious operation。
Since it has been known that Water is not a simple element； but a COMPOUND； and capable of being decomposed； much light has been thrown upon many operations of nature which formerly were wrapped up in obscurity。 In vegetation； for instance； it has been rendered extremely probable； that water acts a much more important part than was formerly assigned to it by philosophers。 That it serves not merely as the VEHICLE of nourishment； but constitutes at least one part； and probably an essential part； of the FOOD of plants。That it is decomposed by them； and contributes MATERIALLY to their growth；and that manures serve rather to prepare the water for decomposition； than to form of themselvessubstantially； and directlythe nourishment of the vegetables。
Now； a very clear analogy may be traced； between the vegetation and growth of plants； and the digestion and nourishment of animals； and as water is indispensably necessary in both processes； and as in one of them； （vegetation；） it appears evidently to serve as FOOD；why should we not suppose it may serve as food in the other？There is； in my opinion； abundant reason to suspect that this is really the case； and I shall now briefly state the grounds upon which this opinion is founded。 Having been engaged for a considerable length of time in providing Food for the Poor at Munich； I was naturally led； as well by curiosity as motives of economy； to make a great variety of experiments upon that subject； and I had not proceeded far in my operations； before I began to perceive that they were very important；even much more so than I had imagined。
The difference in the apparent goodness； of the palatableness； and apparent nutritiousness of the same kinds of Food； when prepared of cooked in different ways； struck me very forcibly； and I constantly found that the richness or QUALITY of a soup depended more upon a proper choice of the ingredients； and a proper management of the fire in the combination of those ingredients； than upon the quantity of solid nutritious matter employed；much more upon the art and skill of the cook； than upon the amount of the sums laid out in the market。
I found likewise； that the nutritious of a soup； or its power of satisfying hunger； and affording nourishment； appeared always to be in proportion to its apparent richness or palatableness。
But what surprised me not a little； was the discovery of the very small quantity of SOLID FOOD； which； when properly prepared； will suffice to satisfy hunger； and support life and health； and the very trifling expence at which the stoutest； and most laborious man may； in any country； be fed。
After an experiment of more than five years in feeding the Poor at Munich during which time every experiment was made that could be devised； not only with regard to the choice of the articles used as Food； but also in respect to their different combinations and proportions； and to the various ways in which they could be prepared or cooked； it was found that the CHEAPEST； most SAVOURY； and most NOURISHING Food that could be provided； was a soup composed of PEARL BARLEY； PEASE； POTATOES； CUTTINGS OF FINE WHEATEN BREAD； vinegarsalt and water in certain proportions。
The method of preparing this soup is as follows； The water and the pearl barley are first put together into the boiler and made to boil； the pease are then added； and the boiling is continued over a gentle fire about two hours；the potatoes are then added； （having been previously peeled with a knife； or having been boiled； in order to their being more easily deprived of their skins；） and the boiling is continued for about one hour more； during which time the contents of the boiler are frequently stirred about with a large wooden spoon； or ladle； in order to destroy the texture of the potatoes； and to reduce the soup to one uniform mass。When this is done； the vinegar and the salt are added； and last of all； at the moment it is to be served up； the cuttings of bread。
The soup should never be suffered to boil； or even to stand long before it is served up after the cuttings of bread are put into it。 It will； indeed； for reasons which will hereafter be explained； be best never to put the cuttings of bread into the boiler at all； but； （as is always done at Munich；） to put them into the tubs in which the soup is carried from the kitchen into the dining…hall； pouring the soup hot from the boiler upon them； and stirring the whole well together with the iron ladles used for measuring out the soup to the Poor in the hall。
It is of more importance than can well be imagined； that this bread which is mixed with the soup should not be boiled。 It is likewise of use that it should be cut as fine or thin as possible； and if it be dry and hard； it will be so much the better。
The bread we use at Munich is what is called semel bread； being small loaves； weighing from two to three ounces； and as we receive this bread in donations from the bakers； it is commonly dry and hard； being that which； not being sold in time； remains on hand； and becomes stale and unsaleable； and we have found by experience； that this hard and stale bread answers for our purpose much better than any other； for it renders mastication necessary； and mastication seems very powerfully to assist in promoting digestion： it likewise PROLONGS THE DURATION OF THE ENJOYMENT OF EATING； a matter of very great importance indeed； and which has not hitherto been sufficiently attended to。
The quantity of this soup furnished to each person； at each meal； or one portion of it； （the cuttings of bread included；） is just ONE BAVARIAN POUND in weight； and as the Bavarian pound is to the pound Avoirdupois as 1；123842 to 1； it is equal to about nineteen ounces and nine…tenths Avoirdupois。 Now； to those who know that a full pint of soup weighs no more than about sixteen ounces Avoirdupois； it will not； perhaps； at the first view； appear very extraordinary that a portion weighing near twenty ounces； and conseque
