essays-1-第46章
按键盘上方向键 ← 或 → 可快速上下翻页，按键盘上的 Enter 键可回到本书目录页，按键盘上方向键 ↑ 可回到本页顶部！
————未阅读完？加入书签已便下次继续阅读！
observed； they were carefully broken with the spoon；the boiling was then continued half an hour； and during this time the pudding was continually stirred about with the wooden spoon； and so much more meal was added as was found necessary to bring the pudding to be of the proper consistency。
This being done； it was taken from the fire and weighed； and was found to weigh just 1 lb。 11 1/2 oz。Upon weighing the meal which remained； （the quantity first provided having been exactly determined by weight in the beginning of the experiment；） it was found that just HALF A POUND of meal had been used。
From the result of this experiment it appears； that for each pound of Indian meal employed in making hasty…pudding； we may reckon 3 lb。 9 oz。 of the pudding。And expence of providing this kind of Food； or the cost of it by the pound； at the present high price of grain in this country； may be seen by the following computation：
L。 s。 d。 Half a pound of Indian meal； （the quantity） ＇ used in the foregoing experiment；） at 2d ＇ a pound or 7s。 6d。 a bushel for the corn； ＇。。。 0 0 1 （the price stated in the report of the ＇ Board of Agriculture of the 10th of ＇ November 1795； so often referred to；） costs＇
58 grains or 1/120 of a pound of salt； at ＇ 2d。 per pound ＇。。。 0 0 0 1/60 Total； 0 0 1 1/60
Now； as the quantity of pudding prepared with these ingredients was 1 lb。 11 1/2 oz。 and the cost of the ingredients amounted to ONE PENNY AND ONE SIXTIETH OF A PENNY； this gives for the cost of one pound of hasty…pudding 71/120 of a penny； or 2 1/3 farthings； very nearly。It must however be remembered that the Indian Corn is here reckoned at a very exorbitant price indeed＇15＇。
But before it can be determined what the expence will be of feeding the Poor with this kind of Food； it will be necessary to ascertain how much of it will be required to give a comfortable meal to one person； and how much the expence will be of providing the sauce for that quantity of pudding。To determine these two points with some degree of precision； I made the following experiment： Having taken my breakfast； consisting of two dishes of coffee； with cream； and a dry toast； at my usual hour of breakfasting； （nine o'clock in the morning；） and having fasted from that time till five o'clock in the afternoon； I then dined upon my hasty…pudding； with the American sauce already described； and I found； after my appetite for Food was perfectly satisfied； and I felt that I had made a comfortable dinner； that I had eaten just 1 lb。 1 1/2 oz。 of the pudding； and the ingredients； of which the sauce which was eaten with it was composed； were half an ounce of butter； three quarters of an ounce of molasses； and 21 grains or 1/342 of a pint of vinegar。
The cost of this dinner may be seen by the following computation：
For the Pudding Farthings。 1 lb。 1 1/2 oz。 of hasty…pudding； at 2 1/3 farthings a pound 。。。 。。。 。。。 。。。 2 1/2 For the Sauce
Half an ounce of butter； at 10d。 per pound 1 1/4 Three quarters of an ounce of molasses； at 6d。 per pound 。。。 。。。 。。。 。。。 1 1/352 of a pint of vinegar； at 2s 8d。 the gallon 。。。 。。。 。。。 。。。 。。。 。。。 0 1/16 Total for the Sauce； 2 5/16 farthings。
Sum total of expences for this dinner； for the pudding and its sauce。。。 。。。 。。。 4 13/16 farthings。 Or something less than one penny farthing。
I believe it would not be easy to provide a dinner in London； at this time； when provisions of all kinds are so dear； equally grateful to the palate and satisfying to the cravings of hunger； at a smaller expence。And that this meal was sufficient for all the purposes of nourishment appears from hence； that though I took my usual exercise； and did not sup after it； I neither felt any particular faintness； nor any unusual degree of appetite for my breakfast next morning。
I have been the more particular in my account of this experiment； to show in what manner experiments of this kind ought； in my opinion； to be conducted；and also to induce others to engage in these most useful investigations。
It will not escape the observation of the reader； that small as the expence was of providing this dinner； yet very near one…half of that sum was laid out in purchasing the ingredients for the sauce。But it is probable that a considerable part of that expence might be saved。In Italy； polenta； which is nothing more than hasty…pudding made with Indian meal and water； is very frequently； and I believe commonly eaten without any sauce； and when on holidays or other extraordinary occasions they indulge themselves by adding a sauce to it； this sauce is far from expensive。It is commonly nothing more than a very small quantity of butter spread over the flat surface of the hot polenta which is spread out thin in a large platter； with a little Parmezan or other strong cheese； reduced to a coarse powder by grating it with a grater； strewed over it。
Perhaps this Italian sauce might be more agreeable to an English palate than that commonly used in America。 It would certainly be less expensive； as much less butter would be required； and as cheese in this country is plenty and cheap。 But whatever may be the sauce used with Food prepared of Indian Corn； I cannot too strongly recommend the use of that grain。
While I was employed in making my experiment upon hasty…pudding； I learnt from my servant； （a Bavarian；） who assisted me； a fact which gave me great pleasure； as it served to confirm me in the opinion I have long entertained of the great merit of Indian Corn。He assured me that polenta is much esteemed by the peasantry in Bavaria； and that it makes a very considerable article of their Food； that it comes from Italy through the Tyrol； and that it is commonly sold in Bavaria AT THE SAME PRICE AS WHEAT FLOUR！ Can there be stronger proofs of its merit？
The negroes in America prefer it to rice； and the Bavarian peasants to wheat。Why then should not the inhabitants of this island like it？ It will not； I hope； be pretended； that it is in this favoured soil alone that prejudices take such deep root that they are never to be eradicated； or that there is any thing peculiar in the construction of the palate of an Englishman。
The objection that may be made to Indian Corn；that it does not thrive well in this country；is of no weight。 The same objection might； with equal reason； be made to rice； and twenty other articles of Food now in common use。
It has ever been considered； by those versed in the science of political economy； as an object of the first importance to keep down the prices of provisions； particularly in manufacturing and commercial countries；and if there be a country on earth where this ought to be done； it is surely Great Britain：and there is certainly no country which has the means of doing it so much in its power。
But the progress of national improvements must be very slow； however favorable other circumstances may be； where those citizens； who； by their rank and situation in society； are destined to direct the public opinion； AFFECT to consider the national prejudices as unconquerable＇16＇。But to return to the subject immediately under consideration。
Though hasty…pudding is； I believe； the cheapest Food that can be prepared with Indian Corn； yet several other very cheap dishes may be made of it； which in general are considered as being more palatable； and which； most probably； would be preferred in this country； and among these； what in America is called a plain Indian pudding certainly holds the first place； and can hardly fail to be much liked by those； who will be persuaded to try it。It is not only cheap and wholesome； but a great delicacy； and it is principally on account of these puddings that the Americans； who reside in this country； import annually for their own consumption Indian Corn from the Continent of America。
In o
