1884.] HEALTH OF THE FARMER AND HIS FAMILY. 139 



years would be the same, and the satisfaction and welfare of the 

 family greater. But some one says, my farm does not show such 

 an array as has been enumerated, so I am counted out. But can 

 it not be made to produce more of a variety than it does ? A 

 little systematic planning here will tell. Sell less hay, or better 

 yet, none at all ; put in more cattle and sheep, and consume it at 

 home, thus maintaining the fertility of the land, the plethora of 

 the pocket, and having the satisfaction of "a good square meal " 

 at regular intervals. Cannot the garden also be made to yield 

 more of a variety and support ? Perhaps I had better not speak 

 of a farmer's garden. You will accuse me of being too personal. 

 I have noticed that some farmers appear reticent on the subject 

 of their garden, which has led me sometimes to think that they 

 did not have any. The farmer does not eat vegetables enough; 

 potatoes are the only ones that he habitually indulges in; if he 

 raises others he markets them, and confines himself to the unvary- 

 ing round of pork, potatoes, bread and pastry. 



Comparing the farmer's table with that of European countries 

 we must admit that he lives even far better than they do ; but 

 comparing New England cooking with that of many other coun- 

 tries, and sections of our own not necessarily agricultural, we can 

 see wherein the housewife could practice better economy, present 

 a greater variety of food more suitable to the wants of the system, 

 and served in a manner more agreeable to the palate. The French 

 and German housewives could teach their Yankee sisters many 

 culinary arts and devices that would improve the healthfulness of 

 the prevalent methods. Cannot the latter be taught that pork to 

 garnish or season a dish is suflBcient, and not so portion it as to 

 make it one of the leading articles of the meal ? That the frying 

 of all articles of food, either meats, vegetables, or pastries in lard, 

 not only spoils them, but supplies to the system an inordinate 

 quantity of one element which will arouse in it an abnormal action 

 to expel it ? And that fruits are much more wholesome eaten 

 naturally with their appetizing acids, than when presented swathed 

 in a tough or soggy crust of pastry, the acids neutralized or changed 

 by sweetening and heat ? And finally, why will she present her 

 family with pie for breakfast, pie for dinner, pie for supper, and 

 pie between meals whenever any of them are hungry ? The ever- 

 lasting diet of pie has become a leading charactei;istic of this 

 people, so that the Yankee away from home can be detected by 



