486 Of Food. 



of ingredients mentioned in the foregoing receipt will 

 be sufficient for 64 portions, and the cost of these 

 ingredients will be as follows : — 



Pence. 



For 5 lbs. of barley-meal, at i-^ pence, the barley 

 being reckoned at the present very high price 



of it in this country, viz., 5^-. dd. per bushel . . 'j\ 



5 lbs. of Indian corn, at i^ pence the pound . . ^ - 



4 red herrings 3 



Vinegar i 



Salt I 



Pepper and sweet herbs 2 



Total .... 2of 



This sum {2of pence) divided by 64, the number of 

 portions of soup, gives something less than one third 

 of a pe7iny for the cost of each portion. But at the 

 medium price of barley in Great Britain, and of Indian 

 corn as it may be afforded here, I am persuaded that 

 this soup may be provided at one farthing the portion 

 of 20 ounces. 



There is another kind of soup in great repute among 

 the poor people, and indeed among the opulent farmers 

 in Germany, which would not come much higher. This 

 is what is called burnt soup, or, as I should rather call 

 it, brown soup, and it is prepared in the following 

 manner : — 



Receipt for making Brown Soup. 



Take a small piece of butter and put it over the fire 

 in a clean frying-pan made of iron (not copper, for that 

 metal used for this purpose would be poisonous), put to 

 it a few spoonfuls of wheat or rye -meal ; stir the whole 

 about briskly with a broad wooden spoon, or rather 

 knife, with a broad and thin edge, till the butter has dis- 

 appeared and the meal is uniformly of a deep brown 



