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vided for the poor at Munich has been adopted with 

 but little variation. In some cases a small quantity of 

 salt meat has been used, but this has been merely as 

 a seasoning. The basis of these soups has uniformly 

 been barley, potatoes, and peas or beans ; and a small 

 quantity of bread has in all cases been added to the 

 soup when it has been served out. 



No ingredient is, in my opinion, so indispensably 

 necessary in the soups that are furnished to the poor 

 as bread. It should never be omitted, and certainly not 

 in times of scarcity, because there is no way in which 

 bread will go so far as when it is eaten in soups : for 

 every ounce so used, I am confident that four ounces 

 that would otherwise be eaten by the poor at their 

 homes would be saved. And to this we may add that 

 oaten cakes, and other bread of inferior quality, will 

 answer very well in soups, particularly if it be toasted 

 or fried, and broken or cut into small pieces. If the 

 soup be well seasoned, its taste will predominate, and 

 the taste peculiar to the bread will not be perceived. 



A great variety of the most agreeable tastes may be 

 given to soups, at a very small expense ; and, if bread 

 be mixed with the soup, mastication will be rendered 

 necessary, and the pleasure that is enjoyed in eating 

 a good meal of it will be greatly prolonged and in- 

 creased. 



It is by no means surprising that prejudices should 

 be strong against soups, in those countries where soups 

 and broths are considered as being merely thin wash, 

 without taste or substance, a pint of which might 

 as easily be swallowed down at a breath as so mu,ch 

 water; but these prejudices will vanish when the false 

 impressions which gave rise to them are removed. 



