103 REPORT — 18G4. 



practical aspect in public and private dietaries, and, second, in its scientific aspect. 

 Dietary, regarded in its scientific aspect, is both advanced and retarded by the popular 

 knowledge which exists respecting it. The universal necessity for food gives in- 

 terest and importance to the subject, and thus, attracting the attention of inquirers, 

 advances the science ; but the personal experience of individuals Imiits progress 

 by leading to the belief that each one knows what is practically valuable for him- 

 self, and thence what is likely to be proper for others. Hence the scientific aspect 

 of the question has not the interest to the public which the practical application 

 of it aflbrds ; and practical knowledge is possessed (so it is said) as much by an 

 obser^•iug non-scientific as by a scientific man. Each person so far regards himself 

 as his own authority ; and in reference to the dietaries of those who are not fed from 

 their own resources, it may be stated that they are almost imiversally framed by 

 those to whose charge these dependent persons are confided. 



We have a vast mass of paupers in this country, partially fed at home, or entirely 

 fed in -workhouses at the public expense. With whom do the dietaries of the 

 latter class originate? From some responsible and well-instructed public officer 

 who has gained high repute in this branch of knowledge ? No, but with the guar- 

 dians of the poor ; the gi-eater portion of whom are shrewd and intelhgent men, 

 who with the aid of theii- medical officer, anive at a decision as to an amount of 

 food which shall not be in excess of the requirements of the paupers. Hence it is 

 that there are in England and Wales 700 poor-law dietaries, and not two of them 

 are alDce. Can it be safely assvuned that with this diversity aU are sufficient to 

 sustain health and strength ? and derived from such authorities, could we fairly 

 infer that any are exactly adapted to the wants of both sexes and of all ages ? 



The condition of the dietary of the Army and Navy was, until recent years, de- 

 plorable. At the latter end of the last and tlie early pai-t of this centiu-y, scurvy, 

 due to iU-selected food, was rife even in our National Navy ; and inquiries made by 

 Dr. Budd some twenty years ago, and by Dr. Barnes this year, have showTi that this 

 disease is still not unfre'quent in the fore cabins of om- Merchant ISavj. No fact is 

 better established than this, that both sea scurvy and land sciu-vy are due to defi- 

 cient and ill-selected food ; and striking evidence is afforded by the fact that in om- 

 merchant ships it is not found in the master's cabin, whilst it may be rife in the 

 forecastle — not among the well-fed officers, but amongst the ill-fed seamen. Is 

 there no one set apart by the riovemment to advise upon so important and yet so 

 simple a question ? No. In former years the dietary of the 'Nnxj was varied at 

 the instigation of the principal medical officer, and modified by those having the 

 command of the Fleet in active service ; and whilst it was varied towards improve- 

 ment, the changes were often most incongi-uous and unscientific. The Grovernment 

 has no direct control over the dietaiy of seamen in the merchant service, but each 

 master and ship-owner does that which he thinks proper; and whilst in emigrant 

 ships a stipidated quantity of food must be provided for each passenger, the defec- 

 tive aiTangements in respect of cooking greatly lessen the value of this precaution. 



The state of the dietary of om- soldiers has attracted deep attention since the 

 disclosm-es of the Crimean campaigTi, and by the aid of scientific men improve- 

 ments of the most valuable kind have been introduced, both in reference to the 

 variety of food supplied and the mode of cooking it. The time will probably never 

 ai-rive when the dietaries of our aimy and navy shall be models for the general 

 commimity, since in time of active service the kind of food must be varied with 

 the abimdance or deficiency of certain foods, and the cooldng be interfered with 

 by other duties ; and in times of peace the arrangements can never be so varied and 

 economical as may be found in a private familj' ; and hence limitation in variety 

 and excess in quantity (seeing that the fidl economical value of a given food 

 cannot be obtained) must, and perhaps should, prevail. The supply of meat is 

 much larger than is foimd in the homes of the working classes, and more than the 

 working classes require (although they may perform much more labom- than falls 

 to the lot of a soldier in rime of peace) ; but it is a compendious food, and one 

 which may be cooked in different ways- and for separate puiposes, or for combined 

 masses with ease and with few utensils, and hence a large quantity of it should be 

 allowed. 



The state of the dietary of our prison populations is not only less satisfactoiy 



