Of Food. 443 



Pence. Far. 



For breakfast, 20 ounces of the soup No. II., composed of 

 pearl barley, peas, potatoes, and fine wheaten bread (see 

 page 415) o 2\ 



For dinner, 20 ounces of the same soup, and 7 ounces of 

 rye-bread i 2 



For supper, 20 ounces of the same soup o z\ 



In all 4 lbs. 3 oz. of food,* which would cost .... 2 3 



Should it be thought necessary to give a little meat 

 at dinner, this may best be done by mixing it, cut fine 

 or minced, in bread dumplings ; or when bacon or any 

 kind of salted or smoked meat is given, to cut it fine 

 and mix it with the bread which is eaten in the soup. 

 If the bread be fried, the food will be much improved ; 

 but this will be attended with some additional expense. 

 Rye-bread is as good, if not better, for frying than 

 bread made of wheat-flour; and it is commonly not 

 half so dear. Perhaps rye-bread fried might be fur- 

 nished almost as cheap as wheaten bread not fried ; and 

 if this could be done, it would certainly be a very great 

 improvement. 



There is another way by which these cheap soups 

 may be made exceedingly palatable and savoury, which 

 is by mixing with them a very small quantity of red 

 herrings, minced very fine or pounded in a mortar. 

 There is no kind of cheap food, I believe, that has so 

 much taste as red herrings, or that communicates its 

 flavour with so much liberality to other eatables ; and 

 to most palates it is remarkably agreeable. 



Cheese may likewise be made use of for giving an 

 agreeable relish to these soups ; and a very small quan- 



* This allowance is evidently much too large ; but I was willing to show 

 what the expense of feeding the poor would be at the highest calculation. I have 

 estimated the 7 ounces of rye-bread mentioned above at what it ought to cost 

 when rye is 7^-. 6^/. the bushel, its present price in London. 



