->V>"7JT>> ^ 
 
 
 
 5 > - 
 
 
 5 3 
 
 | LIBRARY OF CONGRESS.! I 
 
 $|ha ? . (Mj fright |fo. 
 
 I ■ *=*?&# .... A .N 5X- • 
 
 I UNITED STATES OF AMERICA.? 
 
 
 
 
 '^S:b 
 
 
 ■?«JB>)»> 
 
 
5x^ 
 
 > Cg^> *>~^> S 
 
 
 SjaliDaCDKSRSs >3> ^>>) -rji 
 
 > :>» 
 
 
 
 ^>^^ 
 
 Sp3^;™jKggj 
 
 ^^J^^^O 
 
 
 3^SQP ■? ?<?» "5 0*S» g>» 3 >^>>5 ^> 
 
 »1 
 
 » > -." 
 
 S>7 
 
 
 yy^T> 
 
 0£> 51P£ 
 
 
 v>>> J> :> >^ v > »!»».> >>T> 
 y^£> ^S» I> ^ . 5> >> I> s> r> yj> x^_ 
 
 ■»j§> r> >2>? - 
 
 
 s£» 13 
 
 
<-' 0^y>/,u 
 
 HOW TO LIVE 
 
 ON 
 
 A DIME AND A-HALF A-DAY 
 
 BY 
 
 T. L. NICHOLS, M.D 
 
 Li 
 
 NEW YORK 
 
 J. S. REDFIELD, PUBLISHER 
 
 140 FULTON STREET 
 
 1872 
 

 6* 
 
 Entered according to Act of Congress, in the year 1872, by 
 
 J. S. REDFIELD, 
 
 In the Office of the Librarian of Congress, at Washington, D. C. 
 
 EDWARD 0. JENKINS, 
 PRINTER AND STEREOTYPER, 
 NO. 20 N. WILLIAM STREET, N. Y. 
 
This little book is the work of an American phy- 
 sician who has resided a long time in England. 
 It has been recently published in London by 
 Longmans under the title of " How to live on six- 
 pence a-day," and ten thousand copies were sold in 
 a very short time. 
 
 In reproducing the book here and adapting it to 
 this meridian, owing more especially to the high 
 prices we have to pay for many articles of food, 
 the title had to be changed and some other verbal 
 alterations were rendered necessary; but no liber- 
 ties whatever have been taken with the author's 
 statements or conclusions. 
 
 Small and unpretending as this little book may 
 appear, it will commend itself to the earnest con- 
 sideration of the thoughtful reader for the practical 
 manner in which the author has treated his sub- 
 ject, and demonstrated, that by the judicious selec- 
 tion, and the proper preparation of our food, the 
 cost of daily living may be greatly reduced, as well 
 as, that the food which is the healthiest and best, is 
 
 generally that which is the most abundant and the 
 
 (3) 
 
4 PREFATORY NOTE. 
 
 cheapest. To many a poor man struggling manfully 
 -with, poverty — and there are millions of such in 
 our country — the method of living pointed out in 
 this book, if he should adopt it, will be a boon of 
 incalculable value. 
 
 For the benefit of the numberless class that 
 needs it, it is published, and to them it is dedi- 
 cated. 
 
 
HOW TO LIVE 
 
 ON 
 
 A DIME AND A-HALF A-DAY. 
 
 C<T" IVE on sixpence a-day and earn it," was 
 J— ^ Abernethy ? s prescription to a dyspeptic. Is 
 it possible to live on sixpence a-day ? Millions live 
 on less. In some English Poor Law Unions the 
 whole expense of supporting paupers has been re- 
 duced to an average of two-and-sixpence a-week 
 for each person. The dietary of the Irish prisons 
 has been, if it is not still, below sixpence a-day. 
 An English laborer's family of five persons sup- 
 ported on wages of nine to twelve shillings a-week, 
 live on a little more than two-thirds of a sixpence 
 a-day each, including rent, fuel, etc. It is probable 
 that one-third of the people of England, and two- 
 thirds of the people of Scotland and Ireland, live 
 on less than sixpence a-day. The peasantry of the 
 Continent subsist robustly on a still more econom- 
 ical scale ; and the daily cost of food to millions of 
 people in Asia and Africa must be reckoned in farth- 
 ings. 
 
 But I wish to show that living on a dime and a- 
 half a-day is not only possible to any American, but 
 
 (5) 
 
6 HOW TO LIVE ON A DIME AND A-HALF A»DAT. 
 
 that it has many advantages over a more costly 
 dietary. 
 
 I wish to show that a simple and cheap diet is 
 not only sufficient for the perfect nourishment of 
 the body, but conducive to strength of mind and 
 serenity of soul, and that living on a dime and a- 
 half a-day may be made even more delightful to the 
 senses than indulgence in costly and pernicious 
 luxuries, and that a pure and simple diet may be 
 as appetizing and delicious as it is healthful and 
 invigorating. 
 
 I purpose to take account only of food and drink 
 — of what is necessary for the proper sustentation 
 of the body. The cost of lodging, clothing, and 
 other necessaries and luxuries, varies so much with 
 the conditions of individuals, that they can scarcely 
 enter into our calculations. And I may cut off at 
 once, from consideration at least, all useless and still 
 more, all hurtful luxuries and indulgences. What 
 I assert, and expect to show clearly to every rea- 
 sonable person, is, that so far as food and drink are 
 concerned every one can live nicely, comfortably, 
 healthfully, on a dime and a-half a day. 
 
 Man, like all the animals to which he is suppos- 
 ed by our philosophers to be so nearly related, re- 
 quires food to supply matter for the growth of the 
 body in childhood, and to make up for its daily 
 loss of substance by the exercise of muscles, by the 
 action of the nerves, by the evolution of animal 
 heat, and all the processes oflife, and thought, and 
 
ELEMENTS OF FOOD. 7 
 
 feeling. Action and emotion, which is also action, 
 cause change of the forms of matter — waste — the 
 formation of a debris which must be expelled from 
 the system. At every breath we exhale carbonic 
 acid, thus losing a certain weight of carbon. Ev- 
 ery moment from our lungs and the myriad pores 
 of our skin we throw off watery vapour — oxygen 
 and hydrogen. Considerable quantities of solid 
 and liquid matter, the waste of life, also pass off 
 daily by other outlets. All this waste matter, car- 
 bon, hydrogen, oxygen, sodium, calcium, potassium, 
 phosphorus, etc., must be restored to the system 
 day by day, and so all animals eat and drink; take 
 in the matter which makes bone, muscle, brain, 
 nerves, all the organs and tissues of the body. With 
 this matter we support life, warmth, activity, energy 
 — all that we call health, or the enjoyment of life. 
 Animals get the matter which supports life pri- 
 marily from the vegetable kingdom. The lamb eats 
 grass, the wolf eats the lamb, the wolf in turn is 
 eaten by his fellows, or by birds, insects or worms. 
 The animal kingdom rests on the vegetable, as the 
 vegetable rests upon the mineral kingdom, drawing 
 its sustenance from earth and air. 
 
 The elements of all food for men and animals are 
 few and simple, chiefly carbon, hydrogen, oxygen, 
 and nitrogen. Carbon forms the solid bulk of wood, 
 seeds, fruits, oil, etc. Hydrogen, a gas, combines 
 with oxygen, another gas, to form water, and with 
 carbon and oxygen to form oil, starch, sugar, etc. 
 
8 HOW TO LIVE ON A DIME AND A-HALF A-DAT. 
 
 Nitrogen, also an atmospheric gas, enters into the 
 composition of vegetables, seeds, fruit, eggs, fish and 
 flesh. Lime, soda, potash, magnesia, phosphorus, 
 sulphur, which enter into the composition of the 
 blood, and are furnished by it to the brain, nerves, 
 bones, and muscles, are found in vegetables, and 
 secondarily in animal substances, as milk, eggs, 
 flesh. 
 
 The primary elements of food, carbon, hydrogen, 
 nitrogen, etc., are the same wherever they exist, or 
 from whatever sources they are drawn. Thus every 
 portion of an ox or a sheep — bone, sinew, muscle, 
 nerves, fat, skin, horns, hair— is made from grass, 
 grain, turnips, their ordinary food. The blood of 
 every animal, carrying the matter which builds up 
 and sustains every organ of its body, contains the 
 same elements, and nearly in the same proportions. 
 Milk, on which every young mammal is first fed, is 
 formed from the blood — it is, in fact, blood freed 
 from its impurities ; its fibrine changed to caseine. 
 Milk has flesh-forming, bone-forming, nerve-forming 
 and heat-producing materials in the exact propor- 
 tions required by each young mammal, all selected 
 and provided in a manner not easily explicable on 
 the theory of natural selection. In a similar way 
 the bodies of animals furnish food for other ani- 
 mals ; but whether we eat milk, or butter, or cheese, 
 or a beef-steak, or mutton-chop, we eat grass at 
 second hand. " All flesh is grass." The eggs of 
 fowls are like milk in composition, and furnish the 
 matter from which are formed the bones, flesh, 
 
NATURAL FOOD OF MAN. 9 
 
 nerves, feathers of the chicken as it comes from the 
 shell. The egg is formed from the blood of the 
 fowl, and this blood is made of the grains on which 
 it is fed. 
 
 Man finds his food in a wide range of the vege- 
 table and animal kingdoms. He lives on the leaves 
 of plants; as cabbage, kail, spinage, lettuce, dan- 
 delion, endive; on the stalks of plants, as celery, 
 rhubarb, asparagus; on roots, bulbs, and tubers, 
 as beets, carrots, parsnips, turnips, radishes, onions, 
 potatoes, yams; on seeds, as wheat, rye, oats, bar- 
 ley, maize, rice, peas, beans, millet, lentils; on fruit, 
 as apples, pears, peaches, plums, strawberries, rasp- 
 berries, gooseberries, grapes, figs, dates, oranges, 
 bread-fruit, bananas, pine-apples; on nuts, as chest- 
 nuts, walnuts, filberts, cocoa-nuts, Brazil nuts; on 
 flowers, as brocoli; on pumpkins, melons, and an 
 almost endless variety of the products of the vege- 
 table kingdom, from Iceland moss to the produc- 
 tions of the fertile tropical regions, as sago, tapi- 
 oca, chocolate, guava, etc., etc. 
 
 All these articles contain the elements of human 
 food mingled in varied proportions, and several of 
 them contain these elements in almost the exact 
 proportions required to sustain the human body 
 in its most perfect condition. 
 
 Besides these, there are numerous animal sub- 
 stances and products used as food by various races 
 of mankind, as the milk of cows, goats, asses, sheep, 
 camels, and mares, and butter and cheese made 
 from them. In France, great quantities of cheese are 
 
10 HOW TO LIVE ON A DIME AND A-HALF A-DAY. 
 
 made from the milk of sheep, and exported to all 
 parts of the world. Milk is strictly animal food, 
 as it is made from the blood, and the milk of each 
 animal contains the food required for its young, but 
 the milk of the cow requires to be diluted with 
 water and sweetened for human infants. Milk, 
 with bread and fruit, is an excellent article of diet. 
 
 Eggs of fowls, turkeys, geese, ducks, are eaten 
 in immense quantities, and are composed of albu- 
 men and fat, so as to enter readily into the forma- 
 tion of the animal tissues. 
 
 Fish is very rich in flesh-forming food and phos- 
 phorus. 
 
 Certain reptiles, as the sea-turtle, the land-tor- 
 toise, and frogs, are considered luxuries. 
 
 The flesh of sheep, cattle, deer, fowls, turkeys, 
 geese, ducks, is eaten by the well-to-do people of 
 most civilized countries. Horses, asses, and mules 
 are sometimes eaten, and swine by many not very 
 particular Christians, though loathed as unclean 
 by Jews and Mohammedans. 
 
 In this wide range of choice, it is wise to select 
 what is best — and I wish to show that the best is 
 also, to a great extent, the most abundant, and, 
 consequently, the cheapest. 
 
 Millions — hundreds of millions of the human 
 race, live almost entirely on rice, at a cost of nearer 
 a dime and a-half a-week than a dime and a-half a- 
 day. In Scotland many generations of hardy, stur- 
 dy, brave people have lived on oatmeal, with now 
 
ECONOMY IN FOOD. 11 
 
 and then a herring. It would be a high estimate to 
 rate the potatoes and buttermilk of the Irish peas- 
 antry, for half a century previous to the potato rot 
 and famine, at a penny a head a-day. The agri- 
 cultural laborers of England work from twelve to 
 fifteen hours a-day upon wheaten or barley bread 
 and potatoes, and sometimes a Sunday dinner of 
 bacon and greens. 
 
 Since the food proper for man is so various and 
 abundant, let us see if all the requirements of nu- 
 trition and taste may not be satisfied with such 
 economy as to price, that every one can live in 
 health and comfort, even upon so small a sum as 
 a dime and a-half a-day. 
 
 But, in order to live with such economy, and for 
 much better reasons than the mere saving of money, 
 it will be necessary, first of all, to exclude from our 
 dietary, things useless, and especially, things per- 
 nicious. We take into our body many things which 
 do us no good, and some which are a positive in- 
 jury. They are not food. They furnish no ma- 
 terial for supplying the waste of bones, or muscles, 
 or nerves. They gratify a perverted taste, or min- 
 ister to a morbid self-indulgence. They are costly, 
 useless, hurtful. 
 
 It will not be pretended, for example, that opium, 
 or hasheesh, is food, or of any use in the processes 
 of nutrition. They are simply stimulating narcot- 
 ics, acting as poisons upon the brain and nerves, 
 and gradually undermining the powers of life. 
 
12 HOW TO LIVE ON A DIME AND A-HALF A DAY. 
 
 And tobacco, whether chewed, or smoked, or 
 snufied, has no nutritive property, but is an acrid 
 poison, absorbed into the blood, and resting upon 
 the brain and nerves, first exciting and then dull- 
 ing their sensibility, and finally stupefying and 
 paralyzing. Even the milder stimulants, such as 
 tea and coffee, have no appreciable nutritive value. 
 If the leaves of tea or the berries of coffee had as 
 much nutrition as the same weight of spinage, but 
 an infinitesimal portion can be in the decoctions 
 we drink. In the matter of food, and as the ma- 
 terials for bone, muscle, or nerve, an ounce of 
 bread is worth gallons of tea or coffee. The sugar 
 and milk drunk with them are food; but all the 
 rest is almost worthless. They soothe hunger as 
 narcotics and sedatives. Some physiologists are 
 of opinion that they prevent waste, and so make 
 less food necessary. If this were true, it would be 
 injurious, for waste and the removal of waste mat- 
 ter are necessary to the health of the system. Tea 
 and coffee are stimulants only; and their influence 
 upon the body is either inappreciable or hurtful. 
 Strong decoctions of either stimulate the brain 
 and nerves, produce over-action, and, by concealing 
 fatigue for a time, allow us to overtask our pow- 
 ers, until we bring on dyspepsia, neuralgia, soften- 
 ing of the brain, paralysis, apoplexy. 
 
 Chocolate is food; but it has with it a consider- 
 able proportion of a narcotic element similar to 
 that in tea and coffee. 
 
 Wines, cider and beer have but little value as 
 
AMOUNT OF FOOD KEQUIBED. 13 
 
 food. They contain small portions of albuminous 
 matter, fruit juices, etc., and some sugar; but one 
 e<ya, which costs a cent or two, is worth more as 
 food than a gallon of fermented liquor. Spirits 
 have no nutritive value whatever. Useful in rare 
 cases medicinally, they are not to be counted as 
 food, have no power- to build up the system or 
 sustain it, and the grapes, apples, and grain con- 
 sumed in their manufacture are simply wasted. 
 Enormous quantities of good food are in this way 
 converted into poison, and that which should sup- 
 port life is converted into a potent cause of disease 
 and death. 
 
 Having cleared away all this useless or pestilent 
 rubbish, let us come to real food, and see what, and 
 how much, the system requires. An average man 
 weighs 154 lbs. Of this weight 116 lbs. is pure 
 water. The dry matter of his body, therefore, 
 weighs 38 lbs. Of the blood 78^- per cent is water. 
 The brain has even more water than the blood, 
 the gray matter having 86 per cent. It is remark- 
 able that the most vital portion of the body, that 
 which thinks and feels, should have the least pro- 
 portion of solid matter. The blood in an average 
 sized man weighs 20 lbs. It contains or carries 
 the nourishment derived from food, as also the 
 waste of the system— yet its solid matter is only 
 4 lbs., floating in about 15 lbs. of water. Consider 
 how small an addition to this solid matter of the 
 blood must be needed to keep up the supply, and 
 take the place of the waste matter of the system ! 
 
14 HOW TO LIVE ON A DIME AND A-HALF A-DAY. 
 
 Water, continually thrown off by breathing, per- 
 spiration, and through the kidneys, requires to be 
 supplied in much the largest quantity, and as pure 
 soft w r ater is precisely what the body needs, such 
 as falls from the clouds and gushes from, a thou- 
 sand springs, this most important article of diet 
 costs nothing. Pure soft water is the only natu- 
 ral drink of man or beast. It sustains the whole 
 vegetable and animal creation, and is the fountain 
 and medium of life to all creatures. In its purity 
 is its perfection. Every mixture diminishes its 
 value and interferes w 7 ith its operation. Man can- 
 not improve upon this sublime element. There is 
 a notion that hard water is better than soft. No 
 one who has drunk of the Croton, the Ridgewood, 
 the Cochituate, or the Schuylkill, can ever hold 
 such a heresy. Even a horse will pass by hard 
 water, when thirsty, to get to a more distant spring 
 of soft water. I have known a horse jump sev- 
 eral fences in going to a favorite spring, and re- 
 turning, to his pasture. The purer the water — the 
 more free from all vegetable, animal, or mineral 
 admixtures — the greater is its solvent power, the 
 more readily it is absorbed into the blood, and the 
 better it performs all its functions. 
 
 Never drink hard or dirty water if you can get 
 that which is soft and clean. Hard water should 
 be boiled, or, better, distilled. Rain water, filtered 
 through clean sand is excellent. A good charcoal 
 filter removes vegetable and animal impurities; 
 but I believe no filter can remove mineral matters 
 
NATURE INDICATES THE PROPER FOOD. 15 
 
 held in solution, as salt or lime. Try your filter 
 on salt water, and you will see. 
 
 The water which we take in the juices of fruits, 
 melons, and vegetables is soft, an J generally pure 
 — nature-filtered. The water we drink with tea 
 and coffee is drugged with pleasant but baneful 
 narcotics; that in wine and beer contains alcohol, 
 and sometimes drugs which are more noxious. 
 Pure light wines are the best drink for man, next 
 to water — far better than coffee or tea. 
 
 Let us come to food — its quality, quantity, and 
 cost. 
 
 The food we eat should be pleasant to the taste, 
 so as to cause a good flow of saliva, in the mouth, 
 and gastric juice in the stomach. We should en- 
 joy eating, having a good appetite from a healthy 
 condition of stomach and nerves, and an absence 
 of all excess — a spice of the best sauce, hunger — 
 and our food should have some variety, and be 
 nicely prepared and well served. All the better if 
 eaten in pleasant company, gaily and mirthfully, 
 and, in every case, with thanksgiving. 
 
 Nature points out to all animals their proper 
 food. They find it by an instinct which is seldom 
 deceived. Domestic animals are sometimes poi- 
 soned, because their instincts have been dulled and 
 perverted. They may even be taught to drink 
 coffee and gin like men, and to chew tobacco. But 
 as a rule, horses and cattle grow strong and active 
 on grass. The grand force of the elephant is built 
 
16 HOW TO LIVE ON A DIME AND A-HALF A-DAT. 
 
 up on a very simple vegetable diet. The monkeys, 
 whom Mr. Darwin believes to be our progenitors 
 and near relations, live almost wholly on fruits and 
 nuts. The camel, which carries great burthens 
 across the African deserts, feeds upon hard shrubs, 
 and donkeys have strong muscles from the coars- 
 est food. 
 
 The chief staples of human food are the seeds 
 of plants and their pulpy envelopments, the fruits. 
 These contain all that is necessary. The best hu- 
 man food I believe to be wheat, the king of grains. 
 It contains all the elements of nutrition, flesh-form- 
 ing, nerve -producing, bone-making, fat-creating ; 
 matter for the tissues, matter to burn up for vital 
 heat, in the required proportions. The gluten of 
 wheat is the same kind of matter as the albumen 
 of eggs, the caseine or curd of milk, and the 
 fibrine of the blood and flesh of animals; while, 
 the starch is convertible into sugar and fat. " Bread 
 is the staff of life," and wheat is the perfection of 
 bread. I know of no one article of food which so 
 perfectly sustains all the powers of the human sys- 
 tem as wheat, properly cooked and eaten in its 
 integrity. Perhaps the simplest forms of prepara- 
 tion are the best. Fine wheaten flour, in bread 
 and pastry, is constipating. In bolting wheat we 
 lose some of its best nutriment, and also a small 
 portion of oil and w r oody fibre, which promote the 
 peristaltic action of the intestines. Brown bread, 
 honestly made of whole wheat, and not of the 
 refuse of millers and bakers, is sweeter and much 
 
BROWN BREAD. 17 
 
 healthier than white bread. Wheat, boiled or 
 steamed until quite soft, so that it cracks open, 
 and eaten with a little sugar and milk, or syrup, 
 is excellent and delicious. Wheat mush, or por- 
 ridge, made by stirring coarsely-ground wheat into 
 boiling water, cooking for fifteen or twenty minuteSj 
 and eaten in the same way, is also one of the 
 nicest and best forms of food, and very hearty. 
 
 Ifc has long been known by experience that brown 
 bread, or that made of unbolted wheat meal, was 
 more healthful than the now more common white 
 bread. The fine flour bread is constipating; the 
 brown bread keeps the bowels open without the 
 necessity of nauseous and irritating medicines. 
 But chemistry has demonstrated that the pure 
 brown bread is considerably more nutritious than 
 the white. The whole grain of wheat contains 12 
 per cent, of gluten; fine flour contains only 10 per 
 cent ; while the bran, rejected as refuse, or given 
 to cattle, contains from 14 to 18 per cent. On 
 every account, therefore, brown bread is better 
 than w r hite; and when alum, soap, chalk, plaster 
 of Paris, and other noxious, nasty, or indigestible 
 matters are added by the bakers, to make white 
 bread whiter, or enable them to use damaged flour, 
 it is best to give a wide berth to their dishonest 
 manufactures. Have a mill of your own, a good 
 steel coffee-mill; buy your wheat by the bushel, 
 and grind it fresh for your grits and bread, and 
 you will find it as healthful as it is sweet and de- 
 licious. 
 
 2* 
 
18 HOW TO LIVE ON A DIME AND A-HALF A-DAT. 
 
 Next to wheat, I must rank oatmeal. It is rich 
 in nutritive matter, and when nicely cooked is 
 sweet and toothsome. The Scotch and Irish people 
 have lived on it almost entirely. Made into a thin 
 gruel it is an excellent substitute for tea and coffee, 
 at breakfast, being really victuals and drink. Made 
 into a thick porridge, and eaten with a little milk and 
 sugar, or syrup, it is most healthful and delicious. 
 Maize, or Indian corn, though extensively used in 
 the United States, is not much used in England as 
 food for man, except in the form of starch, for 
 puddings, jellies, etc. As food, these preparations 
 have no great value. Starch of any kind needs the 
 addition-of milk or eggs, or both. But the Indian 
 corn, eaten as hominy, that is, the kernels boiled 
 whole or cracked, or its meal in mush, cakes, pud- 
 ding; etc., has great value, containing less gluten 
 than wheat, but a larger proportion of oil. It is 
 the staple food of millions over the warmer parts 
 of the temperate zones. Rye and barley are nearly 
 as nutritious as wheat, but not quite so pleasant 
 eating. They are, however, the staple bread-stuffs 
 of most of the people of northern Europe. 
 
 Rice is the staple food of hundreds of millions 
 in south-eastern Asia and Africa. It is a very fine 
 and delicate food, but needs to be eaten with but- 
 ter or oil, milk or fruit, to prevent constipation. 
 
 Peas, green or ripe, are an excellent and healthf ul 
 food, abounding in the flesh-forming elements. A 
 pound of split peas has more solid nutriment than 
 three pounds of beef or mutton. Beans and len- 
 
FRUITS AND BERRIES. 19 
 
 tils have about the same value as peas, and all 
 these seeds are known by laborers to sustain the 
 muscular strength in an extraordinary degree, and 
 for long periods. The favorite food of American 
 timbermen is bean porridge. 
 
 Potatoes, which may be cooked in a great varie- 
 ty of ways, and which enter into so many culin- 
 ary combinations, are rich in heat-producing ele- 
 ments, though containing but a moderate propor- 
 tion of nitrogen. We could live on potatoes alone, 
 but to do so we should be obliged to eat too great 
 a quantity. Yams are somewhat better than pota- 
 toes. Onions, to those who do not dislike their 
 odor, are a strong, nourishing food. The Spanish 
 peasant dines heartily and satisfactorily on a piece 
 of bread and a raw onion, and the Spanish pea- 
 sant is, at least, equal to the English laborer, and 
 is generally in a better condition. The cabbage is 
 rich in the nitrogenized elements, the dry leaves 
 containing thirty to thirty-five per cent, of gluten, 
 and is instinctively eaten in large quantities by 
 vast populations. Turnips make good mutton, 
 and are eaten with mutton; but the mutton eaten 
 at first hand in the form of turnips is rather di- 
 luted. Beets, carrots, parsnips, contain sugar and 
 albumen in moderate quantities, and are healthful 
 and nutritious. The same may be said in a less 
 degree of the pumpkin, squash, and of melons. 
 
 We come now to the most delicious and salu- 
 brious articles of diet — fruits and berries. The 
 amount of nutriment in the juicy fruits is not large, 
 
20 HOW TO LIVE ON A DIME AND A-HALF A-DAY. 
 
 but it is excellent in quality, and the juices of 
 fruits, such as grapes, peaches, pears, oranges, 
 strawberries, cherries, cranberries, gooseberries, 
 currants, etc., have a most benign and purging 
 influence upon the system. On the Continent 
 people go to the vineyards in autumn to profit by 
 " the grape-cure." They live for a few weeks en- 
 tirely on bread and grapes, eating, say half-a-pound 
 of bread and several pounds of grapes a-day, and 
 are thereby so purified and invigorated, that they 
 can return w 7 ith restored health to business, plea- 
 sure, and those luxuries and indulgences which 
 are sure to bring disease. 
 
 In this country we might have strawberry cures, 
 cherry cures, and currant cures, with great advan- 
 tage. There is no telling the beneficial influence 
 of the annual crop of oranges in mid-winter upon 
 the health of the large cities of the world. 
 
 The more pulpy fruits, such as apples, pears, 
 plums, bananas, figs, dates, etc., are not only 
 highly nutritious, but exceedingly healthful, thus 
 demonstrating their adaptation to our bodily needs. 
 A dish of stewed prunes or apples, or a few figs 
 or dates eaten daily, is a sure cure for constipa- 
 tion. Plums are certainly better than pills. 
 Even when fruit is costly, it is less costly than 
 physic. 
 
 I have already spoken of milk and eggs. Milk 
 is composed of caseine, identical in its elements 
 with the gluten of wheat, and the fibrine of beef, 
 butter, which corresponds to the oil of olives or 
 
CHEESE, EGGS AXD FISH. 21 
 
 nuts, and to the fat of animals, and a small amount 
 of sugar, albumen, soda, sulphur, phosphorus. 
 
 Cheese consists almost wholly of flesh-forming 
 elements and fat, but different qualities of cheese 
 have these in very different proportions. Thus, 
 prime Cheddar cheese, one of the richest made, 
 contains 45 per cent, of caseine or curd, the equiva- 
 lent of gluten or fibrine, and 48 per cent, of but- 
 ter, while skim-milk cheese contains 80 per cent, 
 of muscle-forming curd, and only 11 per cent, of 
 butter. But the poorest, that is least fat, skim- 
 milk cheese, makes, with bread, maccaroni, rice, 
 or vegetables, a most excellent and nutritious diet. 
 Cheese, like all concentrated food, is constipating, 
 and should be eaten with brown bread, wheat meal 
 mush, spinage, stewed prunes, apples, currants, etc. 
 
 An egg contains 74 per cent, of water, 14 per 
 cent, of albumen, and 10^- per cent, of fat. Eggs 
 are, therefore, very fattening, as well as nutritious 
 food; yet the egg, on account of its large percent- 
 age of water, is not so nutritious as the same 
 weight of bread. Fish is generally a purer form 
 of food than flesh, less liable to be diseased, less 
 likely to be a cause of disease, while it is, pound 
 for pound, quite as nutritious, though less stimu- 
 lating and exciting. Fish of the best kinds con- 
 tains more of the muscle-forming principle than 
 flesh, haviDg from 78 to 97 per cent, musculine, 
 excluding, of course, the water. And it is a curious 
 fact that some of the most nutritious fish is the 
 cheapest. 
 
22 HOW TO LIVE ON A DIME AND A-HALF A-DAY. 
 
 Beef, mutton, venison, poultry, when the ani- 
 mals are in good condition, are among the best 
 forms of flesh food. But they should not be eaten 
 more than once a-day, and then should form but a 
 small proportion of the diet. Many animals are 
 diseased when they are killed — much meat is half 
 putrified before it is cooked, and there is always 
 -the chance of its being infested with the germs of 
 tape-worms or trichinae. 
 
 The hog is an unclean animal, and too liable to 
 such diseases and parasites to be safely eaten. 
 Pork is a coarse kind of food, fit only for coarse 
 people. 
 
 Beef contains 78 per cent, of water, 19 per cent, 
 of fibrine, or musculine — the equivalent of albu- 
 men, the gluten of wheat, or the curd of milk — 
 and 3 per cent, of fat. This is lean beef or pure 
 muscle, like rump steak. Mutton is of nearly the 
 same constitution. 
 
 Sugar is food. We have it in beetroot and other 
 roots — in yams, plantains, bananas, figs, raisins, and 
 many fruits, and immense quantities are brought 
 from the tropics. Sugar contains no flesh-forming 
 element, but it is rich in carbon, like fat and starch. 
 Starch is converted into sugar in the process of di- 
 gestion, and starch and sugar are converted into fat. 
 The consumption or burning of these substances 
 keeps up the vital heat of the system. The best 
 sugar for common use is the raw, or unmanu- 
 factured sugar as imported. Treacle, or golden 
 syrup, is also good fattening food. In spite of 
 
THE BEST DIET FOR MAN. 23 
 
 hard work and long hours, the negroes on the 
 sugar plantations during the sugar-making season, 
 when they can eat as much as they like, are always 
 fat and happy. With sugar at ten, or even twelve 
 cents a pound, one may well eat a quarter of a 
 pound a-day, with fruit or farinaceous food. 
 
 I conclude, therefore, that the best diet, the one 
 best adapted to the human constitution, and to 
 sustain the highest vigor of body and mind, is one 
 composed of bread and fruit. By bread, I mean 
 all the grains, placing wheat at their head, and 
 including potatoes, yams, and the like, for the 
 cooked potato is an inferior sort of bread. So is 
 the chestnut. With bread and fruit as pivots, we 
 may take milk and eggs simply, or in combination, 
 as in cakes and puddings, or milk in its forms of 
 cream, butter, and cheese. Then comes fish, and 
 then the dearest and most doubtful and most ex- 
 pensive form of food, flesh; and flesh is the part 
 of diet that can be most easily done without, while 
 bread in some form is almost indispensable. 
 
 Now for the quantity of food necessary to sus- 
 tain the human system in perfect health and vigor. 
 The average human body, freed from its water, 
 weighs thirty-eight lbs. The daily loss of effete 
 and waste matter in all ways does not average 
 more than ten or twelve ounces, and in this must 
 be reckoned in most cases the unnecessary food 
 eaten, which has to be cast out. This is a waste 
 
24 HOW TO LIVE ON A DIME AND A-HALF A-DAY. 
 
 of power. Every ounce of food eaten beyond our 
 needs is a real injury. It is a waste of force in 
 digestion, in assimilation, in circulation, and finally 
 in excretion. We shorten our lives by giving stom- 
 ach, heart, lungs, and excretory organs the useless 
 work of disposing of unnecessary food. Herein is 
 the sin of gluttony. It is waste, first of the labor 
 of the producer, then of our own vitality. It is a 
 degree of murder, and self-murder. "We shorten 
 the lives of laborers in producing needless food, 
 of servants in preparing it, of the destitute who 
 perish for lack of it, and, finally, we avenge them 
 all upon ourselves, by overtasking our own- sys- 
 tems, and so committing suicide. . 
 
 If the proper waste of the average human body 
 be as I believe, only from six to eight ounces a-day 
 of dry, solid matter, this is the measure of food re- 
 quired to supply that waste. No more can be 
 needed. Once we have our growth, we have only 
 to supply the daily loss; and if we should live 
 simply and naturally, and with unstimulated and 
 unpampered appetites, we should measure instinct- 
 ively the amount of food we require, and should 
 never be tempted to eat more than is good for us. 
 
 Constitutions differ, no doubt. Some work with 
 great energy, and the waste of matter, if our phy- 
 siologists are anywhere near right, must be in pro- 
 portion. Some are of quiet and sluggish tempera- 
 ment, idle and lazy, and, accordingly, should need 
 very little food. But is it true that the most active 
 men, and the hardest workers, require the most 
 
DIET OF ARCHBISHOP MANNING. 25 
 
 food and are the largest eaters ? Not at all. Men 
 who have astonished the world with the labors of 
 their intellect have been very sparing in their diet. 
 I could give the names of scores of great, hard- 
 working men who have been most abstemious 
 livers, eating the simplest food — bread, fruit, and 
 herbs — and that in very small quantity. There 
 are, to take a noted and living example, few harder 
 working men in England than Archbishop Man- 
 ning, a man full of cares and labors, yet I am 
 assured by those who have had the most intimate 
 personal relations with him, that Mr. Disraeli, in 
 "Lothair," has not in the least exaggerated his 
 habitual abstinence, and that his ordinary meal in 
 public or private is a biscuit, or a bit of bread, and 
 a glass of water. Lazy men, like lazy animals, 
 are apt to be large eaters, and our most active 
 men, and our most vigorous intellects are by no 
 means full feeders. Often they are so temperate 
 that people who believe in none but material forces, 
 wonder how they can live and work. 
 
 The physicists are at fault in this matter. There 
 is, no doubt, a change in brain matter in the pro- 
 cesses of thought, a waste of substance in brain as 
 in muscle, but there is no requirement of food in 
 proportion to the quantity, much less to the quality 
 of the work accomplished. Homer and Shakes- 
 peare required no more food, and probably ate 
 much less, than the writers of comic songs for the 
 music halls. Great poets, great artists, great 
 mathematicians, have often, perhaps commonly, 
 3 
 
26 HOW TO LIVE ON A DIME AND A-HALF A-DAY. 
 
 been spare eaters. Byron at his best, when lie 
 wrote " Childe Harold," was a vegetarian and a 
 water drinker. He followed the example of Shel- 
 ley. Wordsworth was a vegetarian. Sir Walter 
 Scott wrote his stories on an empty stomach. 
 The intellect is never so clear and vigorous as 
 after a long fast. Our best thoughts come to us 
 in the morning, especially if we have eaten no 
 supper. Surgeons oftentimes fast before import- 
 ant operations. The life cannot go to the brain if 
 it i3 absorbed by the stomach. I do not remem- 
 ber one truly great man in antiquity who was not 
 celebrated for his temperance. 
 
 The case of Louis Cornaro, so often quoted, is 
 a very remarkable instance of the effects of a very 
 temperate and simple diet in producing health, 
 cheerfulness, and longevity. At the age of forty 
 his constitution seemed ruined by what is called 
 free living. He changed all his habits, and lived 
 on 12 ounces of food a-day, and his health became 
 so perfect that for half a century he was never ill. 
 When past ninety, in deference to his friends, he 
 increased his food to 14 ounces a-day instead of 
 12, and this trifling addition nearly cost him his 
 life. He became sad and dispirited; everything 
 vexed him, and he was attacked with a pain in the 
 stomach, w T hich compelled him to return to his 
 former diet, and even to diminish it. Writing at 
 the age of ninety-five, he describes his life as one 
 of great serenity and enjoyment. He wrote plays; 
 he assisted in fortifying and embellishing Venice. 
 
LOUIS CORNARO. 27 
 
 He enjoyed what he called his "beautiful life." 
 He writes — " I have attained my ninety-fifth year, 
 and find myself as healthy, merry, and happy as 
 if I were but twenty-five." At this age, and even 
 on to a hundred years, his senses, memory, heart, 
 judgment, and voice, were perfect. He wrote 
 seven or eight hours a-day, walked, enjoyed society 
 and music, and sang and played delightfully. His 
 grand-niece writes of him — " He continued healthy 
 and even vigorous, until he was a hundred years old. 
 His mind did not at all decline; he never required 
 spectacles; he did not become deaf ; his voice re- 
 mained so strong and harmonious that at the close 
 of his life he sang with as much power and delight 
 as he did at twenty." " Sobriety," writes Comaro, 
 " purifies the feelings, quickens the faculties, cheers 
 the mind, strengthens the memory. The soul, al- 
 most freed by it from its earthly load, enjoys a 
 larger liberty." 
 
 But it is in the history of the religious orders 
 of the Catholic Church, and in the lives of the 
 Saints, that we find the most numerous examples 
 of the effects of an abstemious life. The teachings 
 of Christ and the Apostles were zealously followed 
 by the primitive Christians. The anchorites, or 
 members of religious orders who retired to moun- 
 tains and deserts to give their lives to prayer, and 
 praise, and works of mercy, lived in great sim- 
 plicity and austerity, labored with their hands, 
 as did the monks of the succeeding centuries, and 
 lived to a great age. Thus, St. Aphratus, who 
 
28 HOW TO LIVE ON A DIME AND A-HALF A-DAT. 
 
 died a. d. 300, ate daily only a little bread after 
 sunset. St. Serapion, at the same period, lived 
 "with some ten thousand monks in Upper Egypt. 
 They worked on the land, took their pay in wheat, 
 lived upon a small portion of it, and gave the rest 
 to the poor. St. Hilarion, a. d. 371, lived six years 
 on fifteen figs a-day, three years on a pint of pulse 
 a-day, three years on dry bread; in his 64th year 
 he ate six ounces of bread a-day ; but, feeling age 
 coming on, he wisely diminished the quantity, eat- 
 ing but five ounces until he was eighty, and after 
 that but four ounces. St. Anthony lived on bread 
 and water ; St. Gregory Nazianzen on bread and 
 herbs; St. Martin of Tours on roots and wild 
 herbs ; St. Ambrose, the heroic Bishop of Milan, 
 lived in rigorous abstinence, mostly on one meal 
 a-day; St. John Chrysostoni fasted everyday — that 
 is, ate but one meal, and that of bread and herbs ; 
 the diet of St. Genevieve was barley -bread and a 
 few beans; St. Augustin, after his conversion, 
 lived on herbs and pulse; St. David of Wales, 
 who founded twelve monasteries, labored hard, 
 with his monks, on vegetable food; St. Columba, 
 patriarch of the monasteries of Ireland, kept a 
 perpetual fast; St. Benedict, the great founder of 
 the Benedictine Order, lived on bread and water; 
 St. Ulric, who was born so feeble that his parents 
 did not expect him to live, entered a monastery at 
 an early age, grew strong on one scant meal of 
 vegetable food a-day, and lived to the age of eighty; 
 the great St. Bernard lived on coarse bread moist- 
 
DIET OF PEOMINENT CATHOLIC SAINTS. 29 
 
 ened with water; St. Dominic, founder of the 
 Dominican Order, lived in perpetual abstinence, as 
 did all his children for ages ; St. Francis, founder 
 of the Franciscans, kept eight lents a-year, and lived 
 at all times on coarse bread and water; St. Cathe- 
 rine of Sienna lived chiefly upon herbs, seldom 
 eating even bread; St. Charles Borromeo, Cardinal 
 Archbishop, so zealously preached a pure diet as a 
 condition of health and means of the cure of dis- 
 ease, that a rigorous abstinence was called "the 
 remedy of Cardinal Borromeo." His ordinary food 
 was brown bread and chestnuts. "When remon- 
 strated with for living so meagrely, he said — " The 
 Chrysostoms, the Basils, and the Spiridions, 
 though engaged in the most arduous labours, lived 
 to an advanced age, keeping perpetual fasts." St. 
 Theresa and all the Carmelites lived upon a simple 
 vegetable diet ; St. Francis Borgia, St. Philip Neri, 
 St. John Francis Regis, St. Alphonsus Liguori, 
 men of wonderful power and activity of mind, 
 lived upon a very spare diet of bread, fruits, and 
 vegetables. The examples of these, and scores 
 beside, men and women of genius as well as sanc- 
 tity, have been followed by millions; and it has 
 been observed that every religious order, some of 
 which have lasted more than a thousand years, has 
 prospered and done its best work for God and hu- 
 manity, when it has been faithful to the life of 
 austerity and mortification — that is, of purity and 
 moderation, enjoined in its primitive rule, and 
 that just so far as it has relaxed its observance, it 
 3* 
 
30 HOW TO LIVE ON A DIME AND A-HALF A-DAT. 
 
 has fallen into decay. In all times, the most aus- 
 tere orders have had the most rapid growth, and 
 have done the most useful work. When Christians 
 and Christian missionaries follow the examples of 
 St. Dominic, St. Francis, St. Ignatius Loyola, St. 
 Francis Xavier, St. Charles Borromeo, St. Vincent 
 Ferrer, St. John Francis Regis, they will do their 
 work. 
 
 And all persons, of whatever faith or occupation, 
 must find a similar advantage in temperance, in a 
 pure diet, in abstaining from all poisons, stimulants, 
 intoxicants, narcotics, irritants, excitants of the 
 nerves and passions, all luxury and licentiousness. 
 We must have purity and chastity in men and 
 women if the world is to be reformed. A pure 
 diet gives health of body and mind, a high and 
 serene activity, instead of a feverish and half- 
 drunken intellectual excitement. 
 
 The truth is that most people eat too much. 
 Half their strength goes to dispose of surplus food. 
 A well-to-do Englishman eats five meals a-day, 
 when two would be better for him. He consumes 
 two or three pounds of food, and perhaps a larger 
 quantity of drink, when he would be better nour- 
 ished and sustained by half, or one-third the quan- 
 tity. I am satisfied from my own experience that 
 any person may live in the best manner, and with 
 all their powers and faculties at their highest efti- 
 ciency, on a diet of from eight to twelve ounces of 
 dry food in twenty-four hours. 
 
AMOUNT OF WATER IN FOOD. 31 
 
 By dry food I mean food without water — pure 
 nutriment. Bread is one-half water. A potato is 
 three-fourths w r ater. A beefsteak is three-fourths 
 water. Fruits and vegetables are from 75 to 90 
 per cent, water. Dry an egg, and see how much 
 it will weigh. Even wheat and rice contain a great 
 deal of water. We may be obliged to eat two 
 pounds of food as it comes to the table to get our 
 eight ounces a-day. Weigh out two ounces of 
 rice, boil it, and see w 7 hat a mass it makes. Put a 
 slice of bread in the oven, and dry it to a rusk, 
 and see how much weight you lose by the opera- 
 tion. Thoroughly dry an apple or a peach, and 
 you have lost three-fourths or four-fifths of its 
 weight. A pinch of dessicated vegetables will 
 thicken your soup. The American Indian will 
 run, hunt, paddle, fight, day after day, with a few 
 handfuls of parched maize to eat, with water from 
 the spring or brook to drink. He may gorge him- 
 self on flesh afterwards, and sleep like a boa-con- 
 strictor, but that is not his best condition. A 
 light, pure diet makes a clear head, and is not in- 
 consistent with strength and agility. 
 
 There is no doubt that in certain conditions of 
 the nervous system persons have lived for months, 
 or even for years, w 7 ith much less food than I have 
 mentioned above. It is said, and believed by many, 
 that some have lived with none whatever. These 
 things, however, belong to the supernatural order. 
 But it is certain that patients with dyspepsia have 
 been cured by a very strict diet. In one case, re- 
 
32 HOW TO LIVE ON A DIME AND A-HALF A-DAY. 
 
 corded by respectable American authorities, a man 
 lived for a year and a-half on from 2^ to 3 ounces 
 of dry brown wheaten bread a-day, with no drink 
 but water. He was not only cured, but led an 
 active life, and increased in strength, and even in 
 weight on this diet. I had a patient, a hopeless 
 dyspeptic, who in twenty-one days ate only half a 
 peach, and this as an experiment, and no other 
 food whatever. During this long fast the action 
 of her bowels was restored, she came to a healthy 
 appetite, and at the end of the three weeks she could 
 eat without distress, digested her food, and was 
 cured of her long and painful disease. For all 
 such dyspeptics, and for all cases where disease 
 has been caused by eating too much, or eating 
 badly, there is no cure like the " hunger cure/' In 
 nine cases out of ten, if people when ill would 
 simply stop eating, they would have no need of 
 doctors or medicine.* 
 
 * The " Hunger Cure " is the anti-phlogistic regimen of 
 the old-fashioned allopathists. The first impulse of most 
 people, when any one is taken ill, is to get them some- 
 thing to eat, and go on stuffing them with savory messes. 
 The doctor steps in and orders toast water, starch, or, just 
 now, " Liebig." A tea-spoonful of " Liebig " in a pint of 
 water does not differ much from toast water, and it cannot 
 possibly have more than half an-ounce of nutriment. In 
 all diseases of repletion and inflammation, the use of the 
 " Hunger Cure " is evident enough ; but in diseases of 
 exhaustion, the stomach and nerves require rest, and the 
 most rapid and permanent cures are effected on a very 
 careful and temperate diet. 
 
A FOOD FALLACY. 33 
 
 As to the quantity of food, every one will be able 
 to fix it for himself if he will make a careful experi- 
 ment, reducing the quantity day by day, until he 
 finds the exact amount that leaves him in the best 
 condition. 
 
 There is one curious fallacy about food at the 
 present time, which deserves exposure. It is the 
 idea that food can be condensed. Milk, vegetables, 
 fruits, or meat, may be dried or freed from their 
 water, and brought into a narrower compass no 
 doubt; but no other condensation is practicable, 
 and it required a very great philosopher to imagine 
 he could get the nutritive elements of fifty pounds 
 of beef, for example, into a half-pint jar. In beef 
 we have a certain weight and bulk of nutriment- 
 carbon, hydrogen, oxygen, nitrogen, mineral sub- 
 stances—or, we have fibrine, gelatine, albumen, fat. 
 Of these a pound is a pound. There is no process 
 by which several pounds of beef can be made to 
 weigh an ounce. When you have your ounce of 
 beef extract, you have, and can have, no more than 
 an ounce of nutriment. It can be diluted with a 
 gallon of water, but there is still but the ounce, 
 and it cannot make more than its own weight of 
 muscle, or nerve, or any animal tissue. To pre- 
 tend that it can is a transparent cheat — a fraud 
 upon the public. The truth is, that the Liebig 
 and other beef extracts contain almost no nutri- 
 ment. There is no fat, no fibrine, no gelatine. 
 There is only a stimulating condiment, a flavor, 
 
34 HOW TO LIVE ON A DIME AND A-HALF A-DAY. 
 
 like the sauces sold in the shops. A pound of 
 oatmeal has far more true nourishment than the 
 same weight of Liebig, which is a humbug, second 
 only to that of giving cod-liver oil for consump- 
 tion. Sick, and well people alike require good 
 natural food; not grease or slops. 
 
 A healthy diet needs few condiments. A little 
 salt may be eaten with most dishes; some are the 
 better for a dash of vinegar, as cabbage, greens, 
 beets, and even most soups, and a little mustard is 
 allowable in salads, and a few dishes, or with cheese, 
 pepper, and spices, very sparingly, if at all. 
 
 Let us now take a day's diet of an ordinary, care- 
 ful eater, and see, approximately, what will be its 
 quantity. For breakfast, say a plate of wheat mush 
 or oatmeal porridge, a slice of toast and butter, a 
 saucer of stewed prunes. The dry weight of these 
 will be four or five ounces, including sugar and 
 milk. For an early dinner at one or two o'clock, 
 one may have a plate of soup, a steak or chop, 
 bread, vegetables, pudding. The dry weight ought 
 not to exceed six ounces. The supper at five or 
 six o'clock, should not exceed three ounces, and 
 not another morsel should be eaten. This would 
 be twelve ounces of food, and the quantity is abun- 
 dant. Of course this dietary may be greatly varied, 
 and include almost everything fit for human food. 
 
 I wish now to .show that a sufficiently nutritive 
 and even attractive and delicious diet can be fur- 
 
COST OF A DAY'S FOOD. 35 
 
 nished for a dime and a-half a-day, or less. I will 
 first give the prices of a day's ration of several 
 kinds of food, and then reckon the cost of a proper 
 combination. I allow nothing for preparation and 
 cooking, as the cost on a large scale is quite infin- 
 itesimal. 
 
 The best wheat is worth say $1 50 a bushel, or 
 nearly three cents a-pound. A day's supply would 
 cost two cents, add three cents for sugar and milk, 
 and five for fruit, and you would have a perfectly 
 healthful and sufficient diet for a dime a-day. 
 
 Canadian oatmeal costs ten cents a-pound. You 
 could hardly eat more than half-a-pound a-day, 
 which, with sugar, milk, and fruit, might come to 
 twelve cents, and, with the addition of cheese, fif- 
 teen cents a-day. 
 
 Make a portion of your meals of potatoes, or 
 any of the common vegetables, and you reduce the 
 
 cost. 
 
 Pearl barley for soups costs ten cents a-pound. 
 An ounce is quite enough' for a single portion. 
 Add peas, onions, vegetables, and you cannot get 
 the cost of a pint of good soup more than two or 
 three cents; and this, with a little bread, will make 
 a good dinner. 
 
 Good rice costs ten cents a-pound. A half- 
 pound a-day, in any form, would be an abundant 
 quantity, with fruit and vegetables. 
 
 The best split peas are twelve cents a quart. And 
 a quart would make a thick soup, flavored if you 
 please with a little carrot and onion, enough for a 
 
36 HOW TO LIVE ON A DIME AND A-HALF A-DAY. 
 
 week of solid, nutritious food, rich in flesh-forming 
 elements. It would be difficult to find better food 
 in a smaller space. 
 
 Beans, of the nicer and more delicate varieties, 
 and lentils, are also excellent food, similar in 
 their composition to peas, and about the same 
 price. 
 
 Indian corn meal, when it can be got in good 
 condition, is one of the cheapest and best forms 
 of food. It is sold for five cents a-pound, and it is 
 quite possible to live on this maize meal and 
 treacle for less than fifty cents a- week. 
 
 Maccaroni, which forms the chief diet of great 
 numbers of the people of Italy, is made of the best 
 wheat flour, and is very nutritious. Boiled soft, 
 with the addition of a little butter, sweet oil, and 
 grated cheese, if liked, it is a dish for a king. 
 With the addition of fruit or a salad, no one could 
 require a better dinner. It costs twenty cents 
 a-pound, and a portion for one person would be 
 about two ounces. 
 
 Milk contains, as I have said, all the elements 
 of nutrition, and nearly in the required propor- 
 tions. The cream and butter furnish our stores 
 of fat; the cheese is precisely the same, in its flesh 
 and tissue-forming qualities as beef, but in a much 
 purer form, and even the whey and buttermilk have 
 excellent dietetic properties. A man can live on 
 potatoes and buttermilk very well for about five 
 cents a-day; add a little oatmeal or wheatmeal, 
 and he is a bo n vivant. 
 
SALADS AND GREENS. 37 
 
 Cheese is worth, as nutriment, from twice to 
 three times its weight in butcher's meat. It costs 
 from twelve to twenty cents a-pound; but very 
 good cheese can be bought for sixteen cents 
 a-pound. Two ounces of cheese, and four ounces 
 dry weight, of bread or its equivalent, with a little 
 fruit, makes a good meal. Butcher's meat is three 
 parts water to begin with, and it has much waste 
 or innutritious matter besides, while, pound for 
 pound, it is more costly. Pork, in its most com- 
 mon form of bacon, is nearly all fat. Eating it is 
 eating grease, and grease does not make muscle. 
 It is only lean pork that contains much nutritive 
 matter. Beef and mutton are really a cheaper, as 
 well as a purer and healthier form of food. 
 
 A pennyworth of the more common kinds of 
 fish, as herrings, pilchards, plaice, mackerel, is of 
 more value as food than threepence worth of bacon, 
 to say nothing of the diseases which infest swine, 
 and which are often communicated to those who 
 eat them. 
 
 There is not much nutriment in a salad, unless 
 it is put in with the dressing, in the form of eggs, 
 oil, milk, potato, sardines, crab, lobster, etc.; but 
 lettuce, tender dandelion leaves, beetroot, radishes, 
 cresses, are cooling, give the required bulk to our 
 food, and promote the healthy action of the intes- 
 tines. Radishes and water-cresses eaten simply, 
 have the same good effects. The people of South- 
 ern Europe seem to half live on salads. If we eat 
 fine bread, cheese, maccaroni, eggs, fish, or flesh, 
 4 
 
38 HOW TO LIVE ON A DIME AND A-KALF A-DAY. 
 
 we require either raw or cooked vegetables and 
 greens, or fruit. 
 
 Fruit is the most natural, healthful, and deli- 
 cious part of our diet. Man's true place and 
 proper food is in a garden. No food is so cheap 
 if our soil were but given to it; in no way would 
 an acre of ground give us so much or cost us so 
 little. 
 
 In the tropics such trees as the date and banana 
 furnish great quantities of food on a moderate sur- 
 face. One thousand square feet of land, 50 feet by 20 
 feet, or the size of a small back yard to a city house, 
 will produce 38 lbs. of wheat, 462 lbs. of potatoes, 
 or 4000 lbs. of bananas a-year. It would there- 
 fore feed a man with wheat, say 38 days, with po- 
 tatoes 230 days, with bananas four or five years. 
 A little garden in the tropics will keep a large fam- 
 ily. Even a single date tree is quite sufficient, 
 and millions of people live on dates— the bread of 
 the desert — nine months of the year. 
 
 Apples, our most common fruit, are good food, 
 raw, baked, stewed, or in a tart or pudding. Of 
 course, a large portion of an apple, as of all fruits, 
 is water, but the nutritive portion is very pure, 
 and has the best effect upon the organs of diges- 
 tion. When fresh apples are not in season, those 
 which are dried can be used instead. 
 
 Pears are rather more watery than apples, but 
 still excellent food. Peaches, plums, apricots, may 
 be too dear to enter largely into a diet of a dime 
 and a-half a-day, but. some of the cheaper plums, 
 
COUNT EUMF0R©'S EXPERIMENT. 39 
 
 and the Turkish prunes, which cost ten cents 
 a-pound dry, gooseberries, strawberries, cherries, 
 may be eaten by every one with great advantage. 
 Dried figs, raisins, and pressed dates, are full of 
 nutriment, and exceedingly healthful. 
 
 I think I have shown that from eight to twelve 
 ounces of dry nutriment can be found in a suffi- 
 cient variety of delicious articles and preparations 
 of food for a dime and a-half a-day, or about a 
 dollar a-week. A person of the least ingenuity 
 would be able to plan a series of breakfasts, din- 
 ners, and suppers, or breakfasts, lunches and din- 
 ners, if you prefer three meals a-day to two, so as 
 to have no two meals alike for a week together. 
 
 Count Rumford, the founder of the Eoyal Insti- 
 tution, in reforming the Bavarian army, and sup- 
 pressing beggary and pauperism in Munich, in- 
 vented nutritious soups made of barley, potatoes, 
 peas, onions, with, a little cheese or salt fish, or 
 cheap meat for flavoring, and a dash of vinegar. 
 In this soup bread was crumbed a short time be- 
 fore it was eaten, and he found that food for a 
 hearty working man, quite sufficient for a whole 
 day, could be prepared, service and fuel included, 
 for a sum almost incredibly small. He found that 
 his Bavarian soldiers contrived to live comfortably, 
 and with great enjoyment of their food, and were 
 kept stout and hearty, on a very small money al- 
 lowance. A day's provisions of meat, soup, dump- 
 lings, bread, condiments, all the materials of an 
 
40 HOW TO LIVE ON A DIME AND A-IIALF A-DAT. 
 
 abundant diet, lie found really cost only twopence 
 a-day for each soldier. 
 
 In providing food for the poor, for whom lie 
 found employment, he was able to carry economy 
 in diet still farther. He provided a soup for 1200 
 persons, consisting of 
 
 
 Lbs. 
 
 
 
 Cost. 
 
 Barley, . 
 
 70 
 
 . 
 
 . 
 
 . £0 5 9£ 
 
 Peas, 
 
 65 
 
 . 
 
 . 
 
 3 6 - 
 
 Potatoes, 
 
 230 
 
 . 
 
 . 
 
 2 
 
 Cuttings of bread, 70 
 
 . 
 
 • 
 
 10 
 
 Salt, 
 
 18 
 
 . 
 
 . 
 
 12 
 
 Vinegar, 
 
 46 
 
 . 
 
 . 
 
 16 
 
 Water, . 
 
 982 
 
 • 
 
 • 
 
 
 Total weight, 
 
 1481 Servants, fuel, 
 Total cost 
 
 etc., 3 6 
 
 
 . £1 7 51 
 
 This was a dinner, a day's rations in fact, for 
 1200 persons, giving considerably more than a 
 pound (about twenty ounces) each of highly nu- 
 tritious food at a small fraction more than one far- 
 thing each. But Bavaria was a cheap country, 
 and in England the cost might be more than 
 double. Such a day's food made on such a scale 
 might cost three farthings. Suppose one could eat 
 three meals a-day of such food, twenty ounces at 
 each meal, the cost would be, not sixpence a-day, 
 but twopence-farthing. 
 
 Let us reduce the quantities of the above for* 
 
COST OF A GOOD SOUP. 
 
 41 
 
 mula to about the same proportions for a family, 
 
 say:— 
 
 
 Weight. 
 
 Co 
 
 St. 
 
 Barley, 
 
 8 oz. 
 
 
 
 1 
 
 Peas, 
 
 6 " . 
 
 
 
 1 
 
 Potatoes, . 
 
 24 " . 
 
 
 
 H 
 
 Bread, 
 
 8 " • 
 
 
 
 1 
 
 Salt, 
 
 1 « . 
 
 
 
 0i 
 
 Vinegar, . 
 
 4 « . 
 
 
 
 Oi 
 
 Water, 
 
 80 " or 4 quarts. 
 
 
 
 Add Sweet Herbs, 
 
 • • 
 
 
 
 0i 
 
 
 130 
 
 
 
 H 
 
 We have here a soup of 130 ozs.— 8 lbs. 2 ozs.— 
 at a cost of less than sixpence. 
 
 The barley, either pearl or ground barley, and 
 peas must be boiled first over a slow fire, until 
 well-cooked; add then the potatoes, salt, vinegar, 
 and sweet herbs, and last of all the chopped 
 bread. Of course vegetables may be added, ac- 
 cording to season and liking, as cabbages, onions, 
 leeks, carrots, turnips, celery, dandelions (leaves or 
 roots), salsify, artichokes, vegetable marrow, pump- 
 kin, squash, etc. All these make delicious soups, 
 but all need some basis of solid nutriment like 
 barley, peas, beans, lentils. A little of brown 
 sugar, and a little butter, worked together in a 
 saucepan over the fire, make a soup rich and deli- 
 cious. Green peas may be used instead of dry. 
 Much may be done in this way by ingenious cook- 
 ery. 
 
 4* 
 
42 HOW TO LIVE ON A DIME AND A-HALF A-DAY. 
 
 Count Rumford, in 1797, advocated the use of 
 Indian corn or maize in England, and showed that 
 it would furnish an abundance of most excel- 
 lent and nutritious food at the rate of about 
 one penny three-farthings a-day for each indi- 
 vidual. 
 
 It is necessary, in forming an economical and at 
 the same time healthful diet, to study combina- 
 tions which will please the taste and nourish the 
 system. This can be done by mixtures of farina- 
 ceous substances, as wheat, maize, rice, etc., with 
 milk, butter, cheese, eggs, sugar, and fruit; or 
 meat or fish, with potatoes and vegetables. Pud- 
 dings need not be costly. A little rice with a little 
 milk, and one egg with sugar, will make a nice 
 pudding, which will furnish more than half-a-day's 
 food; add a sliced apple, or a few raisins or dried 
 currants, and you have a real luxury. 
 
 A few potatoes and a little dried codfish boiled 
 together, then both mashed and mixed together 
 with a bit of butter, makes an excellent dish. Add 
 some greens, and a bit of bread and fruit, and 
 you never need dine better. ' 
 
 In the same way potatoes nicely boiled and 
 hashed with a very little meat, give you all required 
 nourishment. Maccaroni, cheese, oil, and fruit, or 
 salad, is another excellent combination. I pity the 
 man who cannot make a good and sufficient meal 
 upon bread, cheese, and an apple, at the cost of a 
 few cents. A still better meal of cracked wheat 
 
CAUSES OF DISEASE. 43 
 
 mush, milk, sugar, and stewed prunes, does not 
 cost much more. 
 
 It is painful to see how badly people live, and 
 how extravagantly at the same tune, when the best 
 of food for strength and health is so cheap and so 
 toothsome. 
 
 And this question of health is not a light one. 
 Health is the condition of industry, of usefulness, 
 of all comfort and enjoyment; and health depends 
 upon breathing pure air, personal cleanliness in 
 daily washing the whole body, wearing clean 
 clothes, sleeping in clean beds, in eating pure and 
 healthy food, drinking pure water, and avoiding 
 the causes of disease. 
 
 The causes of disease are exhaustion, dirt, bad 
 air, clogged skins, impure and constipating diet, 
 causing clogged intestines; coarse, impure food, 
 especially eating the flesh of diseased animals ; 
 in short, dirt in every form; dirt in the lungs, in 
 the skin, in the stomach, in the blood. Add poi- 
 sonous drug medicines, drugged beer, drugged 
 spirits, and that most poisonous and filthy drug, 
 tobacco, and you are sure of disease in yourself 
 and your offspring. 
 
 Purity is the condition of health. The pure 
 body is a healthy body; and the first condition of 
 cure in any state of disease is purification. The 
 moment the body becomes enfeebled by overwork 
 in bad conditions, overwork with stimulants, by 
 sensuality, by any kind of self indulgence, the 
 elrin, with its millions of pores, refuses to cleanse 
 
44 HOW TO LIVE ON A DIME AND A-HALF A-DAY. 
 
 the system, tlie lungs act but feebly, the kidneys 
 drain off imperfectly the waste matter of brain 
 and muscle, the bowels become costive, and the 
 body fills and clogs with its impurities, causing 
 disease and death. How long we might all live, if 
 we could but get out of our dirt and that of our 
 neighbors ! Imagine a clean city with a million 
 of clean people — no more measles, nor scarlet 
 fever, small-pox, typhus, nor cholera; no question 
 evermore of vaccination or contagious diseases ! 
 
 I must not omit the importance of open air and 
 sunshine. Light is so important that no one 
 should live in dark rooms or streets. The dwel- 
 lings of large portions of the population in most 
 cities are utterly unfit for human beings, a sin 
 against humanity, and a disgrace to civilization. 
 The thousands who are every year murdered by 
 bad air and " the pestilence that walketh in dark- 
 ness," are as really murdered, as those who are 
 killed in battle. The narrow streets should be 
 widened, dwellings opened to the sun, houses built 
 for ventilation, stuffy and pestilential courts, alleys, 
 and mews swept away, filth banished, and the 
 children of the poor as well lodged and cared for, 
 as the dogs and horses of the rich. "When that is 
 done in town and country, we may talk of civiliza- 
 tion, and even of the Christianity which consists 
 in loving our neighbor as ourselves. 
 
 But why, it may be asked, should any one try to 
 live on a dime and a-half a-day ? Because, in the 
 
REASONS FOR ECONOMY. 
 
 45 
 
 first place, a great many persons cannot even get 
 so much as that without difficulty. A labourer 
 working for a few dollars a week with a wife and 
 seven children must economise ; so must a clerk in 
 like conditions with $600 a-year. If young men 
 spent less for food, and nothing for beer or tobac- 
 co, they might buy books and have time to educate 
 themselves. 
 
 And then I have a strong doubt whether any one 
 has a right to squander money on useless, much 
 less on hurtful, indulgences at any time ; surely not, 
 while there are thousands around us in actual 
 want, suffering for the bare necessaries of life. As 
 to quantity, we have no right to eat more than is 
 good for us ; ought we to pay a higher price than 
 is necessary, while even one of our brethren has 
 not enough to still the pangs of hunger? Any one 
 of us, I hope, would divide his loaf, or share his 
 dinner, with a brother in need, present with him ; 
 but how many thousands spend their revenues on 
 luxurious banquets, when they know, and can see 
 every day that thousands around them live in dwell- 
 ings not fit for beasts, and have scanty supplies of 
 food which is not fit to sustain human life ! 
 
 If it be true that a man can live well, keep him- 
 self strong, energetic, and healthful, at a cost of a 
 dime and a-half a-day, how can we justify the ex- 
 penditure of ten or twenty times that sum in Dives' 
 feasts, with Lazarus lying at the gate ? The hurt- 
 ful luxury of one selfish gourmand would provide 
 
46 HOW TO LIVE ON A DIME AND A-HALF A-DAY. 
 
 healthful food for twenty persons, and there is no 
 week in which people do not die in most of our 
 large cities of sheer starvation. A few come under 
 coroner's inquests. The money spent on idle over- 
 fed servants by the rich would go far to feed all 
 the poor. 
 
 There is waste — careless, luxurious, sinful waste 
 everywhere — waste of substance, waste of health, 
 waste of effort, waste of life. The poor are even 
 more wasteful than the rich, spending a large por- 
 tion of their earnings on hurtful indulgences. The 
 annual production of wealth in England is abun- 
 dant for all the wants of its population, if it were 
 not badly distributed, and stupidly wasted. It is 
 the duty of the intelligent classes of society to set 
 examples of economy and order, and to help the 
 poor and ignorant out of their bad habits and de- 
 plorable conditions. rich young men, what a 
 work you have to do, if you but knew it ! And 
 what a retribution if you neglect it, and spend the 
 gold, which is the blood of toil, in foolish, sensual, 
 and cruel luxuries. God and man will demand of 
 you a strict account of your stewardship. 
 
 But if the rich will not help the poor, and I fear 
 they will not to any great extent, here is a way in 
 which the poor can help themselves. Banish at 
 once and forever, beer, whiskey, and tobacco. Not 
 one of them can do you any good. Buy such pure, 
 good, and cheap food as I have indicated. Have 
 good homebaked brown bread, or mush, or por- 
 ridge of oatmeal and wheat meal, soups, vegetables, 
 
NO RIGHT TO DO WRONG. 47 
 
 milk, cheese, fruits, enough, and in variety enough, 
 and you will be strong and need no medicine. 
 Live on a dime anda-half a-day, and spend what 
 else you earn in improving your conditions. Put 
 money in the savings bank, and so work your way 
 up to that station in life which is suited to your 
 abilities, for it is to that station th^t God has call- 
 ed you — called you, and you will not come, because 
 you are weak and self-indulgent ; because you 
 " labor in vain and spend your strength for nought" 
 or worse than nought ; for beer, whiskey, and to- 
 bacco ! Improve your minds; store your memories 
 with good thoughts and beautiful things ; learn to 
 know God in his works around you. Above all, 
 make your hearts and lives pure. " Blessed are 
 the pure in heart." Be " first pure, then peaceable." 
 
 Love God in his humanity, and labour for the 
 good of all. Eight living will lead to right being 
 — right being is manifested in right doing. Bemem- 
 ber, true liberty, real freedom is the right to do 
 right ; there can be no right to do wrong. "No one 
 has a right, even in the smallest thing, to do a 
 wrong to another, or to himself. 
 
 The way to learning, to virtue, to honour, to a 
 good social position suited to every one's character 
 and capacity, may be found in temperance, indus- 
 try, and the improvement of every faculty. " Live 
 on a dime and a-half a-day, and earn it," and as 
 much more as you can make a good use of. Save 
 money for use — save health for use. Eat to live, 
 and no longer live to eat, drink, smoke, and make a 
 
48 HOW TO LIYE ON A DIME AND A-HALF A-DAY. 
 
 brute of yourself in any fashion. Be the manliest 
 man, or the womanliest woman, you know how to 
 be. This is the path of duty, of health, and true 
 happiness. 
 
 ! : 
 
 THE END. 
 
HOW TO LIVE 
 
 ON 
 
 A DIME AND A-1IALF A-DAY 
 
 BT 
 
 T. Z. NICHOLS, M.D. 
 
 i 
 
 i 
 
 NEW YORK 
 
 J. IS. REBFIELD, PUBLISHER 
 
 140 FULTON STREET 
 
 1872 
 
 - 
 
 ia, — 
 
 Price Twenty-Five events. 
 
LIST OF BOOKS 
 
 Published by 
 
 J. S. RSDFIELD, 
 
 140 Fulton Street, New York. 
 
 I. 31odcm Women and What is Said of 
 
 Them : A Reprint of a Series of Articles in the Saturday 
 Review, with an Introduction by Mrs. Lucia Gilbert 
 Calhoun. First Series. 
 
 Contents -The Girl of the Period, Foolish Virgins. Little Women, Pinchbeck, 
 Feminine Affectations, Ideal Women, Woman and the World, Unequal Marris 
 Husband Hunting. Perils of "Paying Attention, 11 Women's Heroines, Interference, 
 Plain Girls, A Word for Female Vanity, The Abuse of Match Making, Feminine 
 Influence, Pigeons, Pretty Preachers, Ambitious Wives, Platonic W omen, Man 
 and his Master, The Goose and the Gander, Engagements, « oman in Orders, 
 Woman and her Critics, Mistress and Maid, or Dress and Undress, ^Esthetic 
 Woman, What is Woman's Work? Papal Woman, Modern Mothers. Priesthood 
 ol Woman, The Future of Woman, La Femme Passee, The Fading Flower, 
 Spoilt w omen, Costume and its Morals. 
 
 In one Volume, 12mo, handsomely printed and bonnd in cloth, beveled 
 boards, Price Two Dollars. 
 
 II. Modern Women and What is Said of 
 
 Them : a Series of Articles Reprinted from The Saturday 
 Review. Second Series. 
 
 Con tents. —The Fashionable Woman, Man and his Disenchanter, Nymphs, 
 Old Girls. Feminine Amenities, Grim Females, Widows. Charming Women, 
 Apron brings, Bored Husbands, Flattery, Arguing with Women, Women's Weap- 
 ons. The An of Coaxing, The Wild Women, Desceuvrement, Governesses, The 
 Shrieking Sisterhood, Pretty Women, The Birch in the Boudoir, Pumpkins, 
 
 dusiveness of Women, Popular Women, Men's Favorites, Womanliness, Falling 
 in Love. The London Season. 
 In one vol., 12mo, 400 pp. Price Two Dollars. 
 
 ill. Conjugal Sins against the Laws of 
 
 Life and Health, and their Effects upon the Father, 
 Mother and Child. By A. K Gardner, A.M., M.D. 
 
 Contents.— The Modern Woman's Physical Deterioration ; Local Disease in 
 Children, and its Causes- At What Age should one Marr/; la Continence Phjsi- 
 cally Injurious? Personal Pollution: The Injurious Results of Physical Excess; 
 Methods Used to Prevent Conception, and their Consequences : Infanticide ; 
 Conjusal Relations during the Period of Menstruation; Conjugal Relations be- 
 tween the Old; Marriage between Old Men and Young Girls; What may be 
 Done with Health in View, and the Fear of God before us. 
 In one Volume, 12mo, paper cover. Price $1 ; bound $1 50. 
 
IV. Tribune Jfssays. Leading Articles contributed 
 to Tlie New York Tribune, from 1857 to 18G3. By 
 Charles T. Congdon, with an Introduction by Horace 
 Greeley. 
 
 Contents.— Prefatory Notice, Introduction. Perils and Besetting Snares, 
 Inaugural Glories, Mr. Benjamin Screws. Mr. Mason's Manners, The Groat Rog- 
 ersville Flogging, Mr. Mitchell's Desires, Mr. Mason's Manners Once More. Pre- 
 sidential Politeness, William the Conqueror, Benjamin's Second Notice. The 
 Reveries of Reverdy, ihe Fores.gut of Mr. Fielder, Mr. Mitchell's Commercial 
 Views, Father Ludovico's Fancy, Mr. Choate on Dr. Adams's sermons, University 
 Wanted. Mr. Pollard's " Mammy," A Church Going into Business. A New Laugh 
 lng-Stock, A Cumberland Presbyterian Newspaper, Nil Nisi. Bonum. Two Tomb 
 stones, The Perils of Pedagogy, Josiah's Jaunt, A Biographical Battle. Mr. Ban 
 croft on the Declaration of Independence, Modern Chivalry — A Manifesto, Mr 
 Fillmore takes a View, A Banner with a Strange Device, A Southern Diarist. Dr 
 Tyler's Diagnosis, The Montgomery Muddle — A Specimen Day, Beady-madj 
 Unity and tne Society for its Promotion, A Private Battery, Southern Notions ot 
 the North, Alexander the Bouncer, Roundheads and Cavaliers, Wise Convalescent, 
 Slaveholder's Honor, No Question before the House, Bella Molita— Soft War 
 The Humanities South. The Charge of Precipitancy, The Assassination, Striking 
 an Average. The Coming Despotism, Abolition and :^ecession, A Bacchanal oi 
 Beaufort, Concerning Shirls, Fair but Fierce. Bobbin? Around. Niobe and 
 Latona, Secession Squabbles, "Biblius," Cold Comfort, Extemporizing Produc- 
 tion, Very Particular. Prudent Fugacity, Extemporizing Parties, Platform Nov- 
 elties, Prophecies and Probabilities "Drawing it Mild" in Memphis, Loyalty 
 and Light. Hedging, The Trial of Toombs. The Council of Thirty Five, Davis a 
 Despot, All Means to Crush ! Northern Independence, The Constitution— Not 
 Conquest, Train's Troubles, The Slayeholdiug Utopia, Twelve Little Dirty Ques- 
 tions. Democracy in Loudon. Laughter in New Hampshire, Slaveholding Virtues, 
 Roland for an Oliver, Historical Scarecrows, The Other Way, Saulsbury's Senti- 
 ments, Jefferson the Gentleman The Contagion of Secession, Davis to Mankind, 
 Union for the Union, The Necessity of servility, What shall we do with Them ? 
 Pocket Morality, Waiting for a Partner, At Home and Abroad, Mr. Davis pro- 
 poses to Fast. Mr. B. Wood's Utopia, Mr. Buxton Scared Charleston Cozy, The 
 Twin Abominations, Victory and Victuals, Sus. Per Coll. 
 
 Walt. Whitman's Books. 
 V. Leaves of Grass. A new Edition, with addi- 
 tions and re.visi.uas. 1 vol. 12mo, paper, uncut $2.50. 
 
 VL Passage to India. A Sequel to " Leaves of 
 Grass." 1 vol. 12mo, paper, uncut. $1.00. 
 
 VII. Democratic Vistas (Prose). • l vol. i2mo, 
 paper, uncut. 75 cents. 
 
 VIII. On the Uses of Wines in Health and 
 
 Disease. By Francis E. Anstie, M.D., F.R.C.P. 
 Paper, 50 cts. 
 
 Contents.— I. On the Use of Wines in ordinary Life. II. On Wines in 
 Disease. 
 
IX. Modern Palmistry ; or the Hook of the 
 
 Hand. Chiefly according to the systems of D'Arpentigny 
 and Desbarrolles, with some account of the Gipsies. 
 By A. R. Craig, M. A., with ill us. Cloth extra, $1.75. 
 
 Contents.— Palmistry as a Science. Ancient Palmistrv, Tbe Modern Science 
 and its High Priest, Signs attached to the Palm of the Hand, The Thumb, H:«.rcl 
 and Soft Hands, The Hand in Children, The Spatuled Hand, English Hands, The 
 North American Hand, The Artist Hand, The Useful Hand, Chinese Hands. The 
 Hand of the Philosopher, The Hand Psychical, Mixed Hands. The Female Hand, 
 M. Desbarrolles and the Advanced School, Palmistry in relation to the Future. 
 The Three Worlds of Chiromancy, The Mounts and Lines, The Line of the Head! 
 The Line of Life— of Saturn— of the Liver— of Venus, The Line of the Sun, The 
 Kaecette, The Seven Capital Sins, Power of Interpretatioia, The Astral Fluid 
 The Children of the Ruling Planets— their Characters, Readings of the Hand* of 
 Celebrated Men and Women. M. D'Arpentiguy and the Gipsies— Mr. Borrow's 
 Researches, Gipsy Chiromants, The Hand as affected by Marriage, Conclusion. 
 
 X. Hand-Book of Progressive Philosophy. 
 
 By Edward Schiller. One vol. 12mo, extra cloth, $1.75. 
 
 XL The Kidney ; its Structure, Functions 
 
 and Diseases. Bright's Disease ; the Urine — its ConsthV 
 uents ; Chemical tests for the various Diseases ; their 
 Symptoms and Treatment ; adapted to popular compre- 
 hension. By Edward IL Dixon, M. D. Paper, .25 
 
 XII. The Lover's Library ; or Tales of Sentiment 
 and Passion. A collection of Love Stories by the best 
 authors. Paper, 50 
 
 XIII Medfleld 9 s Half-Dime Vest-Pocket Citu 
 
 Maps. New York City, now ready. .05 
 
 XIV. Little- Breeches. By John Hay, Illustrated by- 
 J. T. Engel and photolithographed by the American 
 Photolithographic Co. (Osbom's Process.) .25 
 
 XV. Christine. From the French of Lonis Enault.. 
 A charming story. Paper .50. 
 
 XVI. Bedfield's Traveller's Guide to the 
 
 City op New York, with a Map. Paper, .25. 
 
 XVII. do do do Cloth, .50. 
 
 XVIII. Hoiv to Live on a Dime and a Half 
 
 a-Day. By T. L. Nichols, M. D. Paper, .25. 
 


c<x3:ccc ccs(<i 
 
 i <r cccc 
 rocc - 
 
 aft lv- 
 
 jt:ccc< 
 
 c< - < <wsr 
 
 0*ll ! 
 
 r sic 
 
 
 -^^-CCecCc 
 
 
 V..V.-V v. ■V.^'V - 
 
 JL<X c: cc ■ 
 
 . 4S3fc< «Q CC 
 
 X <c <c 
 
 c 
 
 c 
 
 x c c C * 
 c « c ccccce cc^coc 
 
 c c <f sC ■•< 
 cc 
 
 
 <^V>S ?>^C 'Cc<r ( # 
 
 < ccqcrcc 
 
 € rr 
 
 - c 
 JLc c 
 
 _ s c • 
 
 Co c 
 
 TC cs a 
 :c c c 
 
 3:<S 
 
 SS^^c:cccv<« 
 
 Tc cc 
 
 <si. c C 
 
 C^<S <C«d < 
 
 ^, c <l^cc c«c « 
 
 ^ C<T ■•« CoCl<3! 
 
 p^C<S C cc<; « 
 
 ^ C <C ^ C^'(j 
 
 
CKtMSSCi 
 
 C*K^<CC ( 
 
 c cc 
 
 i cc 
 
 CCOtCCiCct 
 
 cc<*ccci 
 
 cc cc <rc"\ 
 
 c CC< 
 
 <cc< 
 
 <<wc^y<3ss^ 
 
 CC<«C<C 
 
 
 < c 
 c <r 
 
 c <c <rc «: « cc -> c c 
 C <;C CCCi CC- cc > 
 
 cc «£ c 
 
 x c 
 
 Sc cc<«^s£^ 
 
 ^>>^^jc c cc c *L -*fe , 
 
 < 43js<C<L^ c <r8rc >c err rC ,5RS^-C<£ OC€ »fe 
 
 die ^<W£§s^^&^£^&k 
 
 \S ^ c < C « cc ccc r< cc ccx cc 
 
 c ctjc c c ^^cccccm< <bc: ccc c< 
 C CC^CC <XC( ^<c cccj c< 
 
 CC CC C -CCC ^C CCCdCCC c ^CO((C 
 
 ccc«, cc: c c «cc <cc ,wcc \ Wlc cccccc 
 
 <S@§S£X<; < ■ <cc: <cc c crc ccc «g <icccc c c 
 
 ^ S S 5^ °cC>CsC <ZCc ccc «^ exceed 
 -C C<1 ccc CCc<2:<25 : 4C82^S3X? ! 
 
 r c^c ccc c_<i" cc < cclctjC ; ^s^^ccccc 
 
 CCiCj <c CCCC cc o<3^CTc «j^^ <Cc cc< 
 
 .< «< < cccc<C <L co c c^^fc Ccc <ccccc