Of Food. 4 1 5 



in its qualities; and they testified their approbation 

 of the change that had been made in it so generally 

 and loudly that it was at last thought to be no 

 longer necessary to conceal from them the secret of 

 its composition, and they are now grown so fond of 

 potatoes that they would not easily be satisfied without 

 them. 



The employing of potatoes as an ingredient in the 

 soup has enabled us to make a considerable saving in 

 the other more costly materials, as may be seen by 

 comparing the following receipt with that already 



Soup No. II. 



Weight Cost in 



Ingredients. avoirdupois, sterling money. 



lbs. oz. £ s. d. 



2 vierfels of pearl barley 7° 9 05 9if 



2 wVr/(?/j- of peas 65 10 o 3 7f 



8 viertels of potatoes 230 4 o i 9^^^ 



Cuttings of bread 69 10 010 i^ 



Salt 19 13 012^ 



Vinegar 46 13 o i Si 



Water 982 15 



Total weight 1485 10 



Expenses {or fuel, servants, repairs, etc., as before o 3 5 ^-^ 



Total daily expense, when dinner is provided for 



1200 persons i 7 6|- 



This sum (i/. js. 6^d) divided by 1200, the number 

 of portions of soup, gives for each portion one farthing 

 very nearly, or accurately i^-^ farthing. 



The quantity of each of the ingredients contained 

 in one portion of soup is as follows : — 



