ESSAYS-1 [74]
of which these different kinds of cheap food are capable.
Before the introduction of potatoes as Food in the House of Industry at Munich, (which was not done till last August,) the Poor were fed with a soup composed in the following manner:
SOUP No I. Weight Cost in Ingredients Avoirdupois sterling money. lb. oz. L. s. d. 4 viertls[4] of pearl barley, equal to about 20 1/3 gallons ... ... ... 141 2 0 11 7 1/2 4 viertls of peas ... ... ... ... 131 4 0 7 3 1/4 Cuttings of fine wheaten bread ... 69 10 0 10 2 1/4 Salt ... ... ... ... ... ... ... 19 13 0 1 2 1/2 24 maass, very weak beer--vinegar, or rather small beer turned sour, about 24 quarts ... ... ... ... ... ... 46 13 0 1 5 1/2 Water, about 560 quarts ... ... ... 1077 0 -------- ------------- 1485 10 1 11 8 13/22
Brought over 1 11 8 13/22 Fuel, 88lb. of dry pine wood, the Bavarian clafter, (weighing 3961 lb. avoirdupois,) at 8s. 2 1/4d. sterling[5] ... ... ... ... ... 0 0 2 1/4 Wages of three cook-maids, at twenty florins (37s. 7 1/2d.) a year, makes daily ... ... ... 0 0 3 2/3 Daily expence for feeding the three cook-maids, at ten creutzers (3 2/3 pence sterling) each, according to an agreement made with them ... ... 0 0 11 Daily wages of two men servants, employed in going to market--collecting donations of bread, etc. helping in the kitchen, and assisting in serving out the soup to the Poor ... ... ... 0 1 7 1/4 Repairs of the kitchen, and of the kitchen furniture, about 90 florins (8L. 3s. 7d. sterling) a year, makes daily ... ... ... ... ... ... 0 0 5 1/2 ------------- Total daily expense, when dinner is provided for 1200 persons ... ... ... ... ... ... ... 1 15 2 1/4
This sum (1L. 15s. 2 1/4d.) divided by 1200, the number of portions of soup furnished, gives for each portion a mere trifle
more than ONE THIRD OF A PENNY, or exactly 422/1200 of a penny; the weight of each portion being about 20 ounces.
But, moderate as these expenses are, which have attended the feeding of the Poor of Munich, they have lately been reduced still farther by introducing the use of potatoes.--These most valuable vegetables were hardly known in Bavaria till very lately; and so strong was the aversion of the public, and particularly of the Poor, against them, at the time when we began to make use of them in the public kitchen of the House of Industry in Munich, that we were absolutely obliged, at first, to introduce them by stealth.--A private room in a retired corner was fitted up as a kitchen for cooking them; and it was necessary to disguise them, by boiling them down entirely, and destroying their form and texture, to prevent their being detected:--but the Poor soon found that their soup was improved in its qualities; and they testified their approbation of the change that had been made in it so generally and loudly, that it was at last thought to be no longer necessary to conceal from them the secret of its composition, and they are now grown so fond of potatoes that they would not easily be satisfied without them.
The employing of potatoes as an ingredient in the soup has enabled us to make a considerable saving in the other more costly materials, as may be seen by comparing the following receipt with that already given.
SOUP, No II.
Ingredients. Weight Cost in Avoirdupois. sterling money. lb. oz. L. s. d. 2 viertls of pearl barley ... ... 70 9 0 5 9 13/22 2 viertls of peas ... ... ... 65 10 0 3 7 5/8 8 viertls of potatoes ... ... 230 4 0
Before the introduction of potatoes as Food in the House of Industry at Munich, (which was not done till last August,) the Poor were fed with a soup composed in the following manner:
SOUP No I. Weight Cost in Ingredients Avoirdupois sterling money. lb. oz. L. s. d. 4 viertls[4] of pearl barley, equal to about 20 1/3 gallons ... ... ... 141 2 0 11 7 1/2 4 viertls of peas ... ... ... ... 131 4 0 7 3 1/4 Cuttings of fine wheaten bread ... 69 10 0 10 2 1/4 Salt ... ... ... ... ... ... ... 19 13 0 1 2 1/2 24 maass, very weak beer--vinegar, or rather small beer turned sour, about 24 quarts ... ... ... ... ... ... 46 13 0 1 5 1/2 Water, about 560 quarts ... ... ... 1077 0 -------- ------------- 1485 10 1 11 8 13/22
Brought over 1 11 8 13/22 Fuel, 88lb. of dry pine wood, the Bavarian clafter, (weighing 3961 lb. avoirdupois,) at 8s. 2 1/4d. sterling[5] ... ... ... ... ... 0 0 2 1/4 Wages of three cook-maids, at twenty florins (37s. 7 1/2d.) a year, makes daily ... ... ... 0 0 3 2/3 Daily expence for feeding the three cook-maids, at ten creutzers (3 2/3 pence sterling) each, according to an agreement made with them ... ... 0 0 11 Daily wages of two men servants, employed in going to market--collecting donations of bread, etc. helping in the kitchen, and assisting in serving out the soup to the Poor ... ... ... 0 1 7 1/4 Repairs of the kitchen, and of the kitchen furniture, about 90 florins (8L. 3s. 7d. sterling) a year, makes daily ... ... ... ... ... ... 0 0 5 1/2 ------------- Total daily expense, when dinner is provided for 1200 persons ... ... ... ... ... ... ... 1 15 2 1/4
This sum (1L. 15s. 2 1/4d.) divided by 1200, the number of portions of soup furnished, gives for each portion a mere trifle
more than ONE THIRD OF A PENNY, or exactly 422/1200 of a penny; the weight of each portion being about 20 ounces.
But, moderate as these expenses are, which have attended the feeding of the Poor of Munich, they have lately been reduced still farther by introducing the use of potatoes.--These most valuable vegetables were hardly known in Bavaria till very lately; and so strong was the aversion of the public, and particularly of the Poor, against them, at the time when we began to make use of them in the public kitchen of the House of Industry in Munich, that we were absolutely obliged, at first, to introduce them by stealth.--A private room in a retired corner was fitted up as a kitchen for cooking them; and it was necessary to disguise them, by boiling them down entirely, and destroying their form and texture, to prevent their being detected:--but the Poor soon found that their soup was improved in its qualities; and they testified their approbation of the change that had been made in it so generally and loudly, that it was at last thought to be no longer necessary to conceal from them the secret of its composition, and they are now grown so fond of potatoes that they would not easily be satisfied without them.
The employing of potatoes as an ingredient in the soup has enabled us to make a considerable saving in the other more costly materials, as may be seen by comparing the following receipt with that already given.
SOUP, No II.
Ingredients. Weight Cost in Avoirdupois. sterling money. lb. oz. L. s. d. 2 viertls of pearl barley ... ... 70 9 0 5 9 13/22 2 viertls of peas ... ... ... 65 10 0 3 7 5/8 8 viertls of potatoes ... ... 230 4 0