Of Food. 457 



so dear, equally grateful to the palate and satisfying 

 to the cravings of hunger, at a smaller expense. And 

 that this meal was sufficient for all the purposes of 

 nourishment appears from hence, that, though I took 

 my usual exercise, and did not sup after it, I neither 

 felt any particular faintness, nor any unusual degree 

 of appetite for my breakfast next morning. 



I have been the more particular in my account of 

 this experiment, to show in what manner experiments 

 of this kind ought, in my opinion, to be conducted ; 

 and also to induce others to engage in these most 

 useful investigations. 



It will not escape the observation of the reader that, 

 small as the expense was of providing this dinner, yet 

 very near one half of that sum was laid out in purchas- 

 ing the ingredients for the sauce. But it is probable 

 that a considerable part of that expense might be saved. 

 In Italy, polenta, which is nothing more than hasty 

 pudding made with Indian meal and water, is very fre- 

 quently, and I believe commonly, eaten without any 

 sauce ; and when, on holidays or other extraordinary 

 occasions, they indulge themselves by adding a sauce 

 to it, this sauce is far from expensive. It is commonly 

 nothing more than a very small quantity of butter 

 spread over the flat surface of the hot polenta, which is 

 spread out thin in a large platter, with a little Parmesan 

 or other strong cheese, reduced to a coarse powder by 

 grating it with a grater, strewed over it. 



Perhaps this Italian sauce might be more agreeable 

 to an English palate than that commonly used in 

 America. It would certainly be less expensive, as 

 much less butter would be required, and as cheese in 

 this country is plenty and cheap. But, whatever may 



