Cookery^ 457 
where) that their time shall be occupied in the labour of the body 
so much, as almost to exclude the labour of the mind. 
But it may serve an useful purpose to consider the subject oh 
principle. 
The distinctive characters of a poor man’s kitchen and a rich 
man’s kitchen are these : 
The aim of the poor man is to satisfy the cravings of hunger 
at the cheapest rate, at the least expence of food. 
The aim of the rich man is to indulge the cravings of the 
late^ so that he may consume as much food pleasurably, as a due 
regard to health will permit. 
Hence the poor man should consult in the food he purchaseSj, 
1st, cheapness. 2dly, nutriment. 3dly, that kind of food that 
will most speedily satisfy hunger, and at the same time afford suf- 
ficient nutriment. 
For like reason, the rich man, would be led to purchase and 
prepare those articles, of which the greatest quantity can be con- 
sumed, consistently with health, previous to the appetite being 
satisfied i price, being a secondary consideration. 
Hence, the provision of the poor should be insipid^ so that no 
more food be consumed than the cravings of hunger absolutely 
require ; sapidity incites to the devouring of needless quantity : 
while the provisions of the rich man, should be sapid i and his 
kitchen and his table abound in condiments. 
Count Rumford, therefore, was considerate and humane, but 
on principle he was wrong, when he recommended hard-baked 
bread, cut in dices, to be mixed with the soup of the poor— -and 
that it should be flavoured with herring to gratify the palate and 
prolong the repast. Upon strict principles of economy, there 
should be no temptation to indulgence beyond what nature abso- 
lutely requires. At times when indulgence may be invited, the 
question is changed s at such times the principles bear upon the 
cookery of the affluent. 
Let us then consider what is the kind of food, that, at the 
cheapest price, afford most nutriment : and first of vegetables. 
Wheat : rye s barley : oats s Indian corn .* buckwheat i po- 
tatoes : rice. 
I will suppose wheat, for instance at Carlisle, at 150 cents. 
Rye, 100. Barley, 125. Oats, 50. Indian corn, 75. Buckwheat, 
75. Potatoes, 50. The wheat will v*^eigh 60lbs, The rye and 
