40 Report on the Meatis of Supplying tlie Poor with Food. 



oxygen or vital air, from the atmosphere. To consume this and to 

 convert it into carbonic acid, he requires, according to Liebig, about 

 13 ounces of carbon, in the form of food. If the food is withheld, the 

 carbon must be supplied from the muscles and substance of the body; 

 the latter becomes thinner and weaker, and like an expiring taper, is 

 extinguished by the influence of the most trivial causes. 



SUPPLEMENTARY NOTE, 



By Andrew Liddell, Esq., Treasurer to the Night Asylum for tlie Houseless, Glasgow. 



In the Asylum for the Houseless many of the recommendations in this Report have 

 been adopted. The dinner meals are now varied two or three times every week. East 

 India Rice, which can be had at a low rate when purchased as imported, after being 

 thoroughly washed and cleared of its impurities, is used in the soups, and when boiled 

 with Sweet or Skimmed Milk, in the proportion of 1 imperial pint with 4 oz. of Rice, 

 and used with 4 oz. of Oat or Wheat bread, forms an excellent dinner at the cost of 

 about one penny. Pot Barley is used in the same manner, and costs nearly the same. 

 The dinner meal stated in page 39, being that which is generally given to the unem- 

 ployed, has in it 3 oz. of animal food, and 10 oz. of other solids, is acknowledged by 

 the unemployed themselves to be a solid substantial meal, and costs, including fire and 

 cooking, three ludfpcnce each ration: a greater proportion of Pease Meal, for the nourish- 

 ment it contains, would have been given, but for the tendency it has to make the broth 

 black. The change in the dietary routine is much relished by the inmates of the Asylum, 

 and may have had some effect in the greater degree of health which has been evident 

 amongst them of late. Of all the varieties, however, none have been more relished in 

 this house, nor by the boys in the House of Refuge, where similar changes have been 

 made, than the following three, all of which are very savoury, and produced at a mo- 

 derate rate. For the purpose of being more generally known, the quantities found suf- 

 ficient to make a comfortable meal, and the average rates at which the materials can be 

 purchased, are here given in a tabular form, calculated for ten individuals, showing the 

 cost of each meal. But the same dishes could be had at about the same relative cost, 

 though the number did not exceed five. 



Fish Pudding for Ten Persons. 

 Quantity for 1. Quantity for 10. s. d. 

 2 lbs. oz. 20 lbs. oz. Potatoes, . . . @ id. per lb. 5 

 0—8— 5—0— Salt Ling, or other Fish, 2d. do. 10 

 0_|— 0— 2i— Of Lard or Drippings, 8d. do. U 

 '__ Pepper, .... o| 



2 lbs. 8|oz. 25 lbs. 2A oz. .1 5 



Cost, exclusive cf Fire and Cooking, under Ifd. for each person. 

 Steep and boil the Fish as long as the saltness and size of the article to be used 

 requires, take out the bones, boil the potatoes in a separate vessel, beat the whole to- 

 gether. If a fire or oven can be had, brown the top of the dish. 



A Stewed Hash of Sheep^s Draught for Ten Persons. g ^ 



2 lbs. oz. 20 lbs. oz. Potatoes, . . . @ M. per lb. 5 



0— 5J— 3—8— Two Sheens' Draughts, . 5d. each. 10 



— — — 8 — Onions, Id., Pepper, Salt, and Flour, 2d. 3 



2 lbs. 5ioz. 24 lbs. 6 oz. 16 



Cost, exclusive of Fire and Cooking, full l^d. for each person. 



Boil the Lights for one hour (preserving the water); hash said Lights, Liver, and 



Heart together with Flour, Penjper, Salt, and Onions; then stew the whole for one hour, 



using the water in which the Lights were boiled. The boiling and stewing should be 



done over & very slow fire. 



A Mince of Chw's Heart for Ten Persons. ^ ^ 



2 Ibe. oz. 20 lbs. oz. Potatoes @ id. per lb. 6 5 



0— 4— 2— 8— Half a Heart, . . .Is. 6d. 9 



— 0— — 8— Onions, Id., Pepper, Salt, and Flour, Id., 2 



2 lbs. 4oz. 23 lbs. Ooz. 14 



Cost, exclusive of Fire and Cooking, full l^d. for each person. 

 Cut up and wash the Heart well. Mince it very small, adding Onions, Flour, Pepper, 

 and Salt. Stew the whole over a slow fire for two hours. 



Printed by Bbu. ard Bain, Glasgow. 



