41 6 Of Food. 



In avoirdupois weight. 

 Ingredients. Soup No. I. Soup No. II. 



oz. oz. 



Of pearl barley i\\%\ o\\^, 



peas ii^ o\\%^ 



potatoes 3i|fg 



urcdu "-"iQoo "1200 



Total solids 4iWo- SiWo 



Of salt OiVoV o^Wo 



weak vinegar ^\-ih OiVoV 



water HtWo iSi^oV 



Total ia-93_8_ iQ_9_6_8_ 



■'■'Jtai *yi200 ^^1200 



The expense of preparing these soups will vary with 

 the prices of the articles of which they are composed ; 

 but, as the quantities of the ingredients determined by 

 weight are here given, it will be easy to ascertain 

 exactly what they will cost in any case whatever. 



Suppose, for instance, it were required to determine 

 how much 1200 portions of the soup No. I. would 

 cost in London at this present moment (the 12th of 

 November, 1795), when all kinds of provisions are 

 uncommonly dear. I see by a printed report of the 

 Board of Agriculture, of the day before yesterday 

 (November 10), that the prices of the articles necessary 

 for preparing these soups were as follows : — 



Barley, per bushel weighing 46 lbs. at 5^. 6^., which 

 gives for each pound about \\d. ; but, prepared as pearl 

 barley, it will cost at least twopence per pound.* 



Boiling peas, per bushel weighing 6i| lbs. at lOi"., 

 which gives for each pound nearly \\d. 



* One Bavarian schaffel (equal to 6 iVo Winchester bushels) of barley, weigh- 

 ing at a medium 250 Bavarian pounds, upon being pearled, or rolled (as it is 

 called in Germany), is reduced to half a schaffel, which weighs 171 Bavarian 

 pounds. The 79 pounds which it loses in the operation is the perquisite of the 

 miller, and is all he receives for his trouble. 



