…
This sum； （20 3/4 pence；） divided by 64； the number of portions of Soup； gives something less than ONE THIRD OF A PENNY 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 disappeared； and the meal is uniformly of a deep brown colour； great care being taken； by stirring it continually； to prevent the meal from being burned to the pan。
A very small quantity of this roasted meal； （perhaps half an ounce in weight would be sufficient；） being put into a sauce…pan and boiled with a pint and a quarter of water； forms a portion of Soup； which； when seasoned with salt； pepper； and vinegar； and eaten with bread cut fine； and mixed with it at the moment when it is served up； makes a kind of Food by no means unpalatable； and which is said to be very wholesome。
As this Soup may be prepared in a very short time； an instant being sufficient for boiling it； and as the ingredients for making it are very cheap； and may be easily transported； this Food is much used in Bavaria by our wood…cutters； who go into the mountains far from any habitations to fell wood。 Their provisions for a week； （the time they commonly remain in the mountains；） consist of a large loaf of rye bread （which； as it does not so soon grow dry and stale as wheaten bread； is always preferred to it）； a linen bag containing a small quantity of roasted meal；another small bag of salt；and a small wooden box containing some pounded black pepper；with a small frying…pan of hammered iron； about ten or eleven inches in diameter； which serves them both as an utensil for cooking； and as a dish for containing the victuals when cooked。They sometimes； but not often； take with them a small bottle of vinegar；but black…pepper is an ingredient in brown Soup which is never omitted。Two table…spoonfuls of roasted meal is quite enough to make a good portion of Soup for one person； and the quantity of butter necessary to be used in roasting this quantity of meal is very small； and will cost very little。One ounce of butter would be sufficient for roasting eight ounces of meal； and if half an ounce of roasted meal is sufficient for making one portion of Soup； the butter will not amount to more than 1/10 of an ounce； and； at eight pence the pound； will cost only 1/32 of a penny； or 1/8 of a farthing。The cost of the meal for a portion of this Soup is not much more considerable。 If it be rye meal； （which is said to be quite as good for roasting as the finest wheat flour；） it will not cost； in this country； even now when grain is so dear； more than 1 1/2d。 per pound； 1/2 an ounce； therefore； the quantity required for one portion of the Soup； would cost only 6/32 of a farthing；and the meal and butter together no more than （1/8 ＋ 6/32） = 10/32； or something less than 1/3 of a farthing。If to this sum we add the cost of the ingredients used to season the Soup； namely； for salt； pepper and vinegar； allowing for them as much as the amount of the cost of the butter and the meal； or 1/3 of a farthing； this will give 2/3 of a farthing for the cost of the ingredients used in preparing one portion of this Soup； but as the bread which is eaten with it is an expensive article； this Food will not； upon the whole； be cheaper than the Soup just mentioned； and it is certainly neither so nourishing nor so wholesome。
Brown Soup might； however； on certain occasions； be found to be useful。 As it is so soon cooked； and as the ingredients for making it are so easily prepared； preserved； and transported from place to place； it might be useful to travellers； and to soldiers on a march。 And though it can hardly be supposed to be of itself very nourishing； yet it is possible it may render the bread eaten with it not only more nutritive； but also more wholesome； and it certainly renders it more savoury and palatable。It is the common breakfast of the peasants in Bavaria； and it is infinitely preferable； in all respects； to that most pernicious wash； TEA； with which the lower classes of the inhabitants of this island drench their stomachs； and ruin their constitutions。
When tea is mixed with a sufficient quantity of sugar and good cream；when it is taken with a large quantity of bread and butter； or with toast and boiled eggs；and above all；WHEN IT IS NOT DRANK TOO HOT； it is certainly less unwholesome； but a simple infusion of this drug； drank boiling hot； as the Poor usually take it； is certainly a poison which； though it is sometimes slow in its operation； never fails to produce very fatal effects； even in the strongest constitution； where the free use of it is continued for a considerable length of time。
Of Rye Bread
The prejudice in this island against bread made of Rye； is the more extraordinary； as in many parts of the country no other kind of bread is used； and as the general use of it in many parts of Europe； for ages； has proved it to be perfectly wholesome。 In those countries where it is in common use； many persons prefer it to bread made of the best wheat flour； and though wheaten bread is commonly preferred to it； yet I am persuaded that the general dislike of it； where it is not much in use； is more owing to its being BADLY PREPARED； or not well baked； than to any thing else。
As an account of some experiments upon baking Rye Bread； which were made under my immediate care and inspection in the bake…house of the House of Industry at Munich； may perhaps be of use to those who wish to known how good Rye Bread may be prepared； as also to such as are desirous of ascertaining； by similar experiments； what； in any given case； the profits of a baker really are； I shall publish an account in detail of these experiments； in the Appendix to this volume。
I cannot conclude this Essay； without once more recommending； in the most earnest manner； to the attention of the Public； and more especially to the attention of all those who are engaged in public affairs；the subject which has here been attempted to be investigated。 It is certainly of very great importance； in whatever light it is considered； and it is particularly so at the present moment： for however statesmen may differ in opinion with respect to the danger or expediency of making any alterations in the constitution； or established forms of government； in times of popular commotion； no doubts can be entertained with respect to the policy of diminishing； as much as possible； at all times； and more especially in times like the present；the misery of the lower classes of the people。
END OF THE THIRD ESSAY。
Footnotes for Essay III。
＇1＇ November 1795。
＇2＇ The preparation of water is； in many cases； an object of more importance than is generally imagined； particularly when it is made use of as a vehicle for conveying agreeable tastes。 In making punch； for instance； if the water used be previously boiled two or three hours with a handful of rice； the punch made from it will be incomparably better； than is to say； more full and luscious upon the palate； than when the water is not prepared。
＇3＇ I cannot dismiss this subject； the feeding of cattle； without just mentioning another practice common among our best farmers in Bavaria； which； I think； deserves to be known。 They chop the green clover with which they feed their cattle； and mix with it a considerable quantity of chopped straw。 They pretend that this rich succulent grass is of so clammy a nature； that unless it be mixed with chopped straw； hay； or some other dry fodder； cattle which are fed with it do not ruminate sufficiently。 The usual proportion of the clover to the straw； is as two to one。
＇4＇ A viertl is the twelfth part of a schafl； and the Bavarian schafl is equal to 6 31/300 Winchester bushels。
＇5＇ The quantity of fuel here mentioned； though it certainly is almost incredibly small； was nevertheless determined from the results of actual experiments。 A particular account of these experiments will be given in my Essay on the Management of Heat and the Economy of Fuel。
＇6＇ One Bavarian schafl （equal to 6 31/100 Winchester bushels） of barley； weighing at a medium 250 Bavarian pounds； upon being pearled； or rolled （as it is called in Germany）； is reduced to half a schafl； which weighs 171 Bavarian pounds。 The 79lb。 which it loses in the operation is the perquisite of the miller； and is all he receives for his trouble。
＇7＇ Since the First Edition of this Essay was published the experiment with barley…meal has been tried； and the meal has been found to answer quite as well as pearl barley； if not better； for making these soups。 Among others； Thomas Bernard； Esq。 Treasurer of the Founding Hospital； a gentleman of most respectable character； and well known for his philanthropy and active zeal in relieving the distresses of the Poor； has given it a very complete and fair trial； and he found； what is very remarkable； though not difficult to be accounted forthat the barley…meal； WITH ALL THE BRAN IN IT； answered better； that is to say； made the soup richer； and thicker； than when the fine flour of barley； without the bran； was used。
＇8＇ By some experiments lately made it has been found that the soup will be much improved if a small fire is made under the boiler； just sufficient to make its contents boil up once； when the barley and water are put into it； and then closing up immediately the ash…hole register； and the damper in the chimney； and throwing a thick blanket； or a warm covering over the cover of the boiler； the whole be kept hot