THE FOOD QUESTION. 91 



This huge excess was not always to be had ; there was a time of 

 short commons once in New England, and then our grandfathers 

 had gumption enough to get the most out of the least money. 



In illustration of the wa}' in which the process of natural selec- 

 tion ma}' go on without exact intelligence as to what is being done, 

 it is interesting to observe that the oatmeal of the Scotchman is 

 ver}' nearly an ideal food. It contains the three nutrients which I 

 have named, in almost the exact proportions of Volt's standard 

 ration ; and we find the Scotchman, who has been brought up on 

 oatmeal, a stalwart, vigorous, and effective laborer in every branch 

 of work to which he applies either his muscle or his mind. 



Again, the fried fish balls or the brown bread and baked beans 

 of New England are found to contain nearly the right proportions 

 of nutrients required, according to Voit's standard. The pease 

 porridge, seasoned with savory herbs, in which a little bit of pork 

 is stewed, the common food of the French Canadian, is again con- 

 sistent with Voit's standard. 



The macaroni and grated cheese of the Italian laborer again cor- 

 responds to this standard, — the cheese, so much neglected in this 

 countr}', furnishing the right proportion of protein. 



And, again, the hog and hominy of the Southern negro, in the 

 proportion in which it is served — one peck of meal to three and 

 one-half pounds of bacon for a week's supply — corresponds very 

 nearly with the same standard. 



In all these cases, by a process of natural selection, people who 

 have but little money to apply to the purchase of food, have 

 found out how to get the largest value and the most adequate 

 nutriment at the least cost. ' 



AYhat we have now to do is to bring this economic practice into 

 a scientific form, and to show how to get the same good subsistence 

 in rations of greater varietj^and of more appetizing properties than 

 those which are named, and yet at the same cost. 



1 can, toda}^, at anj- of our markets in Boston, buj' the trim- 

 mings of beef at one-half a cent to one cent a pound, and can con- 

 vert them into bouillon in this little vessel which I have by me, 

 and which I m3-self invented, by the use of a common kerosene 

 hand lamp, p,s you see.* 



Adding to this bouillon, bread purchased at the price at which 



* During the delivery of the address, the process was in progress. 



