1094 
Iht RURAL. NEW-YORKER 
July 19, 1919 
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Until 60 Days 
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-THE HARTMAN COMPANY- 
4019 LaSalle St., Oopt. 1776 Chicugo 
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BOOKS WORTH BUYING 
Animal Breeding, Shaw. 1.50 
Breeding Farm Animals, Marshall.... 2.00 
Principles of Breeding, Davenport.. . . 3.00 
Study of Breeds, Shaw. 1.50 
Cheese Making, Decker. 1.75 
Business of Dairying, Lane. 1.25 
Dairy Bacteriology. Conn. 1.25 
Dairy Chemistry, Snyder. 1.00 
THE RURAL NEW-YORKER, 333 W. 30 TH STREET, NEW YORK 
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Things to Eat 
Feeding the Hired Man 
Part I. 
| We have had a number of questions 
about feeding hired men—what to give 
them and how to serve it. The following 
is written on a truck farm in New Jersey 
where a number of hands are employed. 
Miss Hickman has provided food for sev¬ 
eral hundred different hired men during 
the past 10 years.] 
Feeding for Results. —To feed these 
men correctly should be considered a part 
of the investment, just the same as we 
study fertilizers for relative crops in or¬ 
der to get the best results. Labor is one 
of the most expensive and important 
items of farm work. Without happy, con¬ 
tented labor, the work cannot be well 
done. It is, therefore, surprising that not 
only the feeding but the housing, the 
spirit, the comfort and health of hired 
help does not receive more cheerful at¬ 
tention. There is scarcely anything that 
will breed dissatisfaction on the part of 
hired men on the farm quicker than im¬ 
proper or begrudged feeding. Nice table¬ 
cloths, silverware and dishes, if the dishes 
are full of something good, are appreciat¬ 
ed by the men, but what they want more 
particularly is quantity, quantity, quan¬ 
tity of plain satisfying food. Just a 
quantity of food, however, will come very 
far from filling the bill correctly. There 
must he a variety and good combination 
of foods. One must study to not only 
satisfy and please the men, but to keep 
them in good health. Where four or five 
men are kept the pots and cooking uten¬ 
sils should be restaurant size. The men 
will not consume all tiiat is cooked each 
time in these utensils, hut if such vessels 
are employed, cooking for the hired help 
can be managed so that it is not a bug¬ 
bear. A lot of trouble with hired help 
originates right in the farmer’s kitchen. 
It seems to be too much trouble for many 
women to cook enough, or to cook suit¬ 
able and attractive things for hired help, 
and still they are terribly necessary if a 
season’s work is to spell success. When 
this is considered the helper in the kitch¬ 
en becomes a vital partner. Cooking on 
the farm is an important part of the bus¬ 
iness, and when it is so considered if one 
is heart and soul in the work to cook for 
these men becomes a pleasure. It can be 
made more of a pleasure when one re¬ 
members that most of them are homeless 
and friendless, dull and weary, with lack 
of almost every advantage and comfort, 
and have seldom in all their lives had 
anyone make the least special little effort 
to please them. 
Breakfast.-— For breakfast I serve a 
medium-size dish of cereal to each man 
and put a pitcher of milk on the table. 
By the time they have finished this I 
have ready a big panful of fried potatoes, 
made bright, light, brown and crisp by 
using crisco. homemade lard or bacon 
drippings. No cold, heavy or soggy po¬ 
tatoes permitted around here. That might 
give them indigestion, and they would not 
feel like working with a vim. With the 
potatoes I serve two eggs, or one egg and 
a medium-sized piece of ham. fried pork 
or bacon. I buy the best coffee, and the 
men have one or two cups. For dinner 
and supper I serve one cup of tea or 
chocolate, and for supper put a glass of 
milk around in addition. For cereals dur¬ 
ing the cold weather I use oatmeal, corn- 
meal. cream of wheat, etc. During warm 
weather T use shredded wheat, corn flakes, 
etc., with fresh raspberries, strawberries, 
sliced bananas, sliced peaches, etc. Once 
a week I have codfish cakes for breakfast 
in place of the eggs or meat. Sometimes 
I fry the codfish, which has been boiled 
and minced, right in with the chopped 
potatoes. To make a big panful of fried 
potatoes in a few minutes use an empty 
baking powder tin to chop with. This 
does it in a jiffy and makes them nice. 
too. Occasionally I use creamed dried 
beef in place of eggs or meat. Smoked 
finnan haddic. which is just boiled a few 
minutes and then some butter spread on 
top. is also cheap, quick and nice for a 
change. Eggs are a great breakfast stand¬ 
by. Even when they are high they are 
about as cheap ns anything else. It is 
not possible to give the hired men things 
which look like something, but which 
lack strength-giving properties, and get 
good results. T vary the way of serving 
eggs, fried, poached, scrambled and soft 
boiled. 
Good and Substantial. —Nice, sweet, 
homemade salt pork comes in mighty 
handy and fine on a farm. For breakfast 
make some thiekish slices, parboil in milk 
a few minutes, then fry to a delicate 
brown. The men all like this. It is not 
necessary or productive of best results to 
make dainty little muffins, pancakes or 
other hot breads every day for breakfast. 
This takes too much time, but they are all 
good things, and should he served now and 
then iust to please the men. There are 
a good many other nice plain dishes for 
breakfast, but I just make it a point al¬ 
ways to give a good substantial break¬ 
fast. for it is a long time from 7 a. m. 
to 12 o’clock. For Sunday morning break¬ 
fast I have something extra and differ¬ 
ent. I dispense with the cereal and have 
baked apples or sliced bananas with 
cream, pineapple or some different fruit. 
This is followed with one or two lamb 
or pork chops, according to size, with 
lyonnaise or creamed potatoes, and some¬ 
times hot muffins. By the Sunday cook¬ 
ing you can show the men that you think 
something of them besides the work they 
do. At every meal a bread plate piled 
nice and high and kept so as the meal 
progresses should always be in evidence. 
The slices should be about one-half inch 
thick. I make homemade bread as often 
as possible. This is much better, more 
filling and cheaper, but when there is a 
big rush on I buy bread. Stale, thin slices 
of bread are enough to make a man swear 
and leave instantly. On the farm we 
have an abundance of jelly and preserves, 
and I put a dishful on the breakfast 
table, for if the men eat it at all it will 
be in small quantities, and much of this 
is not good for them. 
A Hearty Dinner. —Broadly speak¬ 
ing. dinner should consist of one meat, 
one solid vegetable, one watery, a big 
salad and a nice dessert, all in big quan¬ 
tity. The men all like pot roasts. This 
meat is not so expensive, and I cook 
enough for three times, once hot, once 
cold and enough for hash with peas, 
carrots and potatoes. Plate beef is an¬ 
other comparatively cheap out of meat. 
It has a fine flavor and makes delicious 
gravy. T cook six to 10 pounds at a 
time. Have tb/e butcher cut it into 
chunks and make a big potful of gravy. 
Tt will cover two meals at least, and the 
men \v ; U relish big dishfuls of carrots, 
parsnips and onions with two or three 
ladiesful of this gravy poured over them. 
It is not necessary to pare potatoes. 
Cook a big potful, skins and all. Potatoes 
are good fillers and generally cheaper 
than anything else. They possess more 
nutritive qualities, too. than we have 
believed hitherto. By all means always 
have a potful of potatoes to serve or 
use cold to piece out with. Vary with 
sweet potatoes as often as possible. The 
good substantial dishes which can be pre¬ 
pared with a chunk of salt pork are 
legion. Cabbage and string beans are 
prime favorites. These are the things 
to think about when a man has a car of 
manure to unload or is to yank a plow 
around all day. The men all like beans, 
and the Italians will not be happy with¬ 
out them. They are cheap and easilv 
cooked, so we always have beans with 
us. We have navy beans, dried Lima 
beans, black-oved beans, kidney beans, 
and while hardly a meal goes by without 
beans they afford a variety in themselves. 
A dish of beans here is generally put on 
in addition to the meal itself, but some¬ 
times a dishful of baked beans with pork 
or bacon on top becomes the principal 
dish. REULAH HICKMAN. 
The Question of Diet 
T am very much interested in your 
article on page 1007, and I take the 
liberty to write you to ask what you 
think of my experience with rheumatism 
for the past 15 years. My experience 
with a number of doctors is that they 
devote themselves to the bowels, and T 
found that the “cascade” treatment was 
much better than their medicine, and for 
the past few weeks I have been using a 
diet of shredded wheat and milk almost 
entirely, sometimes a little other food, 
as this morning an egg on a slice of 
toast, followed by 2% biscuits of shredded 
wheat. No tea nor coffee and very little 
meat, sometime a small piece once a day ; 
an average of eight or 10 shredded wheat 
a day. and T should say that T am 72 
years old and weigh 200 pounds. This 
diet lias caused my abdomen to soften, 
and made neither use of the “cascade” 
nor medicine necessary. Whenever sauce 
of any kind is on the table I use that 
with my shredded biscuits; all kinds of 
berries, also a little potato or lettuce. 
Under these circumstances am I.getting 
nourishment enough? I take plenty of 
exercise, but do not do hard work. 
A. J. R. 
I think that you have reached some 
very sensible conclusions with regard to 
what you need in the way of food, and 
T am sure that T should find it difficult 
to suggest any improvement in your plan. 
When one reaches your ago and is not 
engaged in active labor he does well to 
cut out a large part of the meat that lie 
formerly found suited to his needs and 
to substitute wheat, fruits and berries, 
the garden vegetables, etc. It is not 
necessary to become a faddist in the mut¬ 
ter of diet. to» choose sensibly from the 
large variety of foods available to most 
people in this country, and you have 
taken the better course of selecting those 
things that you have found suited to 
your age and work. I think that you will 
find no difficulty in getting all the nour¬ 
ishment that you need from _ the foods 
that you mention and you will be able 
to vary your diet according to the various 
foods available at different seasons. Per¬ 
sonally. I care little for meat, hut T 
find that many of my friends think that 
they cannot work without it. When 
they speak of the need for meat to give 
“strength and endurance” for hard work 
I like casually to mention the horse to 
them. M. B. D. 
