USES TO WHICH [Chap. 



family had plenty of this^ even without the 

 milk, he never ought to regret the absence of 

 bread. One great convenience belonging to the 

 mush is, that you may eat it cold, and it most 

 frequently is eaten cold. It may be carried by 

 the workman to the field in a little tin or pewter 

 thing. It is, in fact, moist bread ; habit soon makes 

 it as pleasant and even pleasanter than bread. You 

 cannot make mush of wheat-meal nor of oat-meal. 

 It is better to make it of meal that has nothing 

 but the very coarse bran taken out of it, than it 

 is to make it of the flour ; because, if finely 

 dressed, the mush would be more like dough : 

 the coarser it is, the better it is, so that the large 

 bran is just taken out. What a great thing is 

 here, then, for all classes of persons, and par- 

 ticularly for the labourer ! There may be bread 

 made every day ; you may have it hot or have it 

 cold. There is more nutrition than you can get 

 out of the same quantity of wheat meal ; and, 

 does not every one know, how many of those 

 ingenious and laborious creatures, v/ho make all 

 the fine things that decorate our shops, live all 

 the year round upon the meal of oats put into 

 water ! This oatmeal is, at this moment that 

 I am v/riting (13th November), sold in London at 

 iivelve shillings for tlie fifty- six pounds 5 and, 

 corn meal, even with the high duty of thirteen 

 shillings and nine pence a quarter on the corn, 



