Of Food. 479 



in one of the parishes of this metropolis (London), was 

 communicated to me by a friend, who has permitted 

 me to publish it. It will serve to show — what I am 

 most anxious to make appear — that the prejudices of 

 the poor in regard to their food are not unconquerable. 



February 25th, 1796. 



The parish officers of Saint Olaves, Southwark, 

 desirous of contributing their aid towards lessening 

 the consumption of wheat, resolved on the following 

 succedaneum for their customary suet pudding, which 

 they give to their poor for dinner one day in the week, 

 which was ordered as follows : — 



£, s. d. 

 200 lbs. potatoes, boiled and skinned and mashed 080 



2 gallons of milk 024 



12 lbs. of suet, at 4-^(/. 046 



1 peck of flour 040 



Baking 018 



Expense .... 106 



Their ordinary suet pudding had been made 

 thus: — 



£, s. d. 



2 bushels of flour 1120 



12 lbs. suet 046 



Baking 018 



Expense .... i 18 2 

 Cost of the ingredients for the potato suet pud- 

 ding 106 



Difference. ... o 17 8 



This was the dinner provided for 200 persons, who 

 gave a decided preference to the cheapest of these prep- 

 arations, and wish it to be continued. 



The following baked potato puddings were pre- 

 pared in the hotel where I lodge, and were tasted by a 



