484 Of Food. 



be well thickened with the barley, the food will still be 

 very nourishing. 



In preparing the soup used in feeding the poor in the 

 House of Industry at Munich, pearl barley has hitherto 

 been used ; but I have found, by some experiments I 

 have lately made in London, that pearl barley is by no 

 means necessary, as common barley-meal will answer, 

 to all intents and purposes, just as well. In one re- 

 spect it answers better, for it does not require half so 

 much boiling. 



In comparing cheap soups for feeding the poor, the 

 following short and plain directions will be found to be 

 useful : 



General Directions for preparing cheap Soup. 



First. Each portion of soup should consist of one 

 pint and a quarter, which, if the soup be rich, will 

 afford a good meal to a grown person. Such a por- 

 tion will in general weigh about one pound and a 

 quarter, or twenty ounces avoirdupois. 



Secondly. The basis of each portion of soup should 

 consist of one ounce and a quarter of barley-meal, boiled 

 with one pint and a quarter of water till the whole be 

 reduced to the uniform consistency of a thick jelly. All 

 other additions to the soup do little else than serve to 

 make it more palatable, or, by rendering a long mastica- 

 tion necessary, to increase and prolong the pleasure of 

 eating. Both these objects are, however, of very great 

 importance, and too much attention cannot be paid to 

 them ; but both of them may, with proper management, 

 be attained without much expense. 



Were I asked to give a receipt for the cheapest food 

 which (in my opinion) it would be possible to provide 

 in this country, it would be the following : 





