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About Breakfast

About Breakfast image
Parent Issue
Day
23
Month
April
Year
1880
Copyright
Public Domain
OCR Text

M. Erncst Hart has been saying soiue very sensible tilines fibout brenkfast, in tiie Sanitary Record, In few things do clvilized nations differ fiom eachother more tlum in the arrangements tbr broaktast. ïo eat a Scotch breakl'ast, for example, one roquirea to have passed soine time in niotintaiiions air and active exercise. Given these conditions, the porridge, the Finnan hkddies, the omelettes, the ham, the trout, the cold groase, the noarmalade, the hot "scones," the strawberrics and Cl-eam, the tea and coffee, and the rest are all that a ftnigal taste can desi re. 15nt Mr. Hart t liinks that tea is not the right beveraye at breakt'ast. It Í8 a stiinulant to the nerves, and the nevves should not be stinmlated so early in the day. To be suro, a pipe aftei-ward would m:ke that all right, bnt peoplc who do not sniokc, it' ihey would be truly wise, should uvoid tea at breaki'ast. The F rene h take wine, and a good deal of it, but how Frenchnieii can breaklast as they do and achieve anv sort of wort: afterward s a great mystery. They beirm the day ! w'ith a poll and somc cotice (also a "nerve Btimulant," we fear), and gat ; through much business betbre 110011. j Jiut hW they can attempt business tbr three hours af'ler tlieir exorbitant second breakfiuf no Enylishman can hop to learn. "üreaküist should be digestible, wann, abundant, unexcitIng, BOUrishinjf. EggS, bacon and toast, day afler day lor all one's lite, areabundant, and may po oourishuig, but aro only too ccrtainly "unoxciting." Mr. ílart smggests pemdge as good for breakfast, and so it is if the other items ot' a Scotch bivakt'ast aro to lollow. By itself' it is not vtuy at the prioe. Uure hoininy has a sliLjíit advantage over the Northern dish, but homiilY is stil] loss oxoitii?. Lilco the buckWheat cakes of a distin. miished artist, it "gels i littte monotonons." Uominy is eaton with milk and sugar, but it is stil! betterwith 6alt and peppei' or'anything that will a-ive it character. In breakfast we are too much tlie siavos ot'

Article

Subjects
Old News
Ann Arbor Argus