ESSAYS-1 [72]
to in times of general alarm on account of a scarcity of provisions; for the relief which may in such cases be derived from it, is immediate and effectual, while all other resources are distant and uncertain.
I am aware of the difficulties which always attend the introduction of measures calculated to produce and remarkable change in the customs and habits of mankind; and there is perhaps no change more difficult to effect, than that which would be necessary in order to make any considerable saving in the consumption of those articles commonly used as Food; but still, I am of opinion, that such a change might, with proper management, be brought about.
There was a time, no doubt, when an aversion to potatoes was as general, and as strong, in Great Britain, and even in Ireland, as it is now in some parts of Bavaria; but this prejudice has been got over; and I am persuaded, that any national prejudice, however deeply rooted, may be overcome, provided proper means be used for that purpose, and time allowed for their operation.
But notwithstanding the difficulty of introducing a general use of soups throughout the country, or of any other kind of Food, however palatable, cheap, and nourishing, to which people have not been accustomed, yet these improvements might certainly be made, with great facility, in all public hospitals and work-houses, where the Poor are fed at the public expense; and the saving of provisions, (not to mention the diminution of expence,) which might be derived from this improvement, would be very important at all times, and more especially in times of general scarcity.
Another measure, still more important, and which might, I am persuaded, be easily carried into execution, is the establishment of public kitchens in all towns, and large villages, throughout the kingdom, whence, not only the Poor might be fed gratis, but also all the industrious inhabitants of the neighbourhood might be furnished with Food at so cheap a rate, as to be a very great relief to them at all times; and in times of general scarcity, this arrangement would alone be sufficient to prevent those public and private calamities, which never fail to accompany that most dreadful of all visitations, a famine.
The saving of Food that would result from feeding a large proportion of the inhabitants of any country from public kitchens, would be immense, and that saving would tend, immediately, and most powerfully, to render provisions more plentiful and cheap,--diminish the general alarm on account of the danger of a scarcity, and prevent the hoarding up of provisions by individuals, which is often alone sufficient, without any thing else, to bring on a famine, even where there is no real scarcity: for it is not merely the FEARS of individuals which operate in these cases, and induce them to lay in a larger store of provisions than they otherwise would do; and which naturally increases the scarcity of provisions in the market, and raises their prices; but there are persons who are so lost to all the feelings of humanity, as often to speculate upon the distress of the Public, and all THEIR operations effectually tend to increase the scarcity in the markets, and augment the general alarm.
But without enlarging farther in this place upon these public kitchens, and the numerous and important advantages which may in all countries be derived from them, I shall return to the interesting subjects which I have undertaken to investigate;-- the science of nutrition, and the art of providing wholesome and palatable Food at a small expence.
CHAPTER. II.
Of the Pleasure of Eating, and of the Means that may be employed for increasing it.
What has already been said upon this subject will, I flatter myself, be thought sufficient to show that, FOR ALL THE PURPOSES OF NOURISHMENT, a much smaller quantity of solid Food will suffice than has hitherto been thought necessary; but there is another circumstance to be taken into the account, and that is, the PLEASURE OF EATING;--an enjoyment of which no person will consent to be deprived.
I am aware of the difficulties which always attend the introduction of measures calculated to produce and remarkable change in the customs and habits of mankind; and there is perhaps no change more difficult to effect, than that which would be necessary in order to make any considerable saving in the consumption of those articles commonly used as Food; but still, I am of opinion, that such a change might, with proper management, be brought about.
There was a time, no doubt, when an aversion to potatoes was as general, and as strong, in Great Britain, and even in Ireland, as it is now in some parts of Bavaria; but this prejudice has been got over; and I am persuaded, that any national prejudice, however deeply rooted, may be overcome, provided proper means be used for that purpose, and time allowed for their operation.
But notwithstanding the difficulty of introducing a general use of soups throughout the country, or of any other kind of Food, however palatable, cheap, and nourishing, to which people have not been accustomed, yet these improvements might certainly be made, with great facility, in all public hospitals and work-houses, where the Poor are fed at the public expense; and the saving of provisions, (not to mention the diminution of expence,) which might be derived from this improvement, would be very important at all times, and more especially in times of general scarcity.
Another measure, still more important, and which might, I am persuaded, be easily carried into execution, is the establishment of public kitchens in all towns, and large villages, throughout the kingdom, whence, not only the Poor might be fed gratis, but also all the industrious inhabitants of the neighbourhood might be furnished with Food at so cheap a rate, as to be a very great relief to them at all times; and in times of general scarcity, this arrangement would alone be sufficient to prevent those public and private calamities, which never fail to accompany that most dreadful of all visitations, a famine.
The saving of Food that would result from feeding a large proportion of the inhabitants of any country from public kitchens, would be immense, and that saving would tend, immediately, and most powerfully, to render provisions more plentiful and cheap,--diminish the general alarm on account of the danger of a scarcity, and prevent the hoarding up of provisions by individuals, which is often alone sufficient, without any thing else, to bring on a famine, even where there is no real scarcity: for it is not merely the FEARS of individuals which operate in these cases, and induce them to lay in a larger store of provisions than they otherwise would do; and which naturally increases the scarcity of provisions in the market, and raises their prices; but there are persons who are so lost to all the feelings of humanity, as often to speculate upon the distress of the Public, and all THEIR operations effectually tend to increase the scarcity in the markets, and augment the general alarm.
But without enlarging farther in this place upon these public kitchens, and the numerous and important advantages which may in all countries be derived from them, I shall return to the interesting subjects which I have undertaken to investigate;-- the science of nutrition, and the art of providing wholesome and palatable Food at a small expence.
CHAPTER. II.
Of the Pleasure of Eating, and of the Means that may be employed for increasing it.
What has already been said upon this subject will, I flatter myself, be thought sufficient to show that, FOR ALL THE PURPOSES OF NOURISHMENT, a much smaller quantity of solid Food will suffice than has hitherto been thought necessary; but there is another circumstance to be taken into the account, and that is, the PLEASURE OF EATING;--an enjoyment of which no person will consent to be deprived.