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substitute for the lost potatoes.
Field carrots and parsnips and mangel wurzel which have been grown for sheep and cattle may be also reserved for boiling, and if sold at the usual price of potatoes, will supply more nourishment than an equal weight thereof. I shall not appeal in vain to the farmers of England for this boon and benefit to their poor neighbours, who may otherwise be distressed for food and suffer hunger. Oil cake will do as well or better for the sheep, and may be bought with the price of the above roots.
Peas.-It has been already stated that the most nutritious of all vegetable food is the flour of peas, which was the staple food in Europe before potatoes. The flour of kiln-dried peas, stirred in boiling water, makes strong and pleasant Scotch brose, on which alone a man may do good work. Barrels of pease-brose-four may be brought from Scotland, or prepared in England wherever there is a malt kiln.
Let us for a few months partly live as they lived 200 years ago. Boiled or fried slices of pease pudding are not unsavoury food.
Let every labourer who can get them, lay up a sack or two of peas, and he will be safe. Where peas cannot be had, let him lay in a sack or two of beans, their flour is as nutritious as that of peas, and has no bad taste; bakers mix it with bread, and we taste it not; mixed with meal of wheat, barley, or oats, it makes good cakes and puddings, and strong soup or broth. All over the world, excepting England, both the rich and poor rarely dine without a dish of beans, sometimes their only dish. Let resident proprietors and chief farmers in each village lay in a stock of peas and beans, and sell them to the poor three or four months hence, at their present cost. Let them also reserve for their labourers at present prices some good barley and good oats, to be ground into meal next spring, when food will be most scarce.
Barley. - Barley bread or cakes alone are no good for working men, they are too heating; but mixed with other flour, or eaten with other kinds of food, barley is very nourishing.
Oat cake is the bread of all Scotland, and of much of
Ireland, and of the North of England; and oat-meal made into broth and porridge, is the universal and almost the only food of Highland children. Let those who have quailed under the charge of a Highland regiment, tell the results.
Bread made of Rye is the chief food of farmers and labourers in Germany and the North of Europe ; it is of a dark colour, and little used with us, but it is very nourishing, and is a good substitute for wheat.
Indian corn or Maize is the food of man over a large part of the world, and makes bread and cakes, not very palatable to us, but better than nothing in times of scarcity.
Rice and Sage eaten alone may suffice for persons who take little exercise, for women and children, but not for working men. These and potato flour may be added to give bulk to the more nutritious kinds of meal above mentioned.
Lastly, let every poor man get his garden vegetables as forward as possible next spring ; let him plant his potatoes early, and when the ground is dry; let the sets be entire, or if cut, let the pieces be shaken in a sieve of quick-lime before planting. Let every man bestir himself, and take a little extra trouble in the next week, that he and his children may not suffer hunger in the next year. Let no man shut his eyes, and fold his arms, and say there is no danger; but let one and all arise tomorrow and put their shoulders to the wheel. The blessing of Providence will help, and rest on those who help themselves. Up and be doing, and God will prosper.
May God comfort us again now after the time that He hath plagued us. “Prosper Thou the work of our hands upon us, O prosper Thou our handy work."
HEIDELBERG, Heidelberg is a considerable town, having a famous university, situated in one of the most beautiful parts of Germany, in the romantic valley of the Neckar. This river rises in the Black Forest, a few leagues from the sources of the Danube. It rolls, during the greater part of its journey, between a double range of mountains, at the end of which, where the country slopes down upon the plains of the Rhine, stands the city of Heidelberg, or “mount of the heathen.”
The castle is one of the most remarkable ruins in Europe ; it is built of a reddish-grey stone, which contrasts beautifully with the foliage by which it is surrounded. It is impossible, in this short account, to give any accurate description of so vast and complicated a building : it stands upon a hill overlooking the town, and the view from its towers is most extensive and sublime. It was formerly the residence of the Elector Palatine, but was almost wholly destroyed by successive wars; and at length, in 1764, its ruin was completed by a terrible thunder-storm. The lightning fell on the principal tower, which was soon in flames. The fire spread; and in the morning the castle of Heidelberg was the same melancholy and shattered, but still superb, ruin, which it is at the present day, where owls and bats are the only inhabitants of what were formerly the cham
bers of princes.
THE CHRISTIAN'S FOOD. "Man doth not live by bread alone, but by every word that proceedeth
out of the mouth of God.”-MATT. iv. 4. It is perfectly plain that the body cannot be supported without food, and of all food, bread is the grand stay and staff of life, and is taken as the representative of all necessary food. But we are here informed of another thing; that though the body cannot live without bread, man " doth not live by bread alone.” Something more is wanted. And here the word of God, the Bible, is put in the same position wirh respect to the life of the soul as bread-is with respect to the body. All the word of
God stands in the same relation to the soul as bread does to the body. Without bread a man will die; that is, his soul will leave his body, and the body will return to the dust. In the same manner the soul of a child of God (one who has received spiritual life by the Holy Ghost dwelling in him) cannot live without the Bible. And just as the body is nourished and supported by bread, the soul is nourished and supported by the word of God. This marks the difference between the mere professor and the spiritual Christian. The mere professor has no relish at heart for the word of God :-he reads the Bible as he would
other book ;-he may get a sort of interest in the story, and deceive himself by thinking that this interest is the thing, and that he loves the Bible. This is not the true state of the case. A worldly-minded, unconverted creature, with a heart as hard as a stone, may do this ;-one who is living merely in and for this worldsuch a person may take up the Bible, and may admire its style and its beauty, and may get interested, too, in the story, and read it, and then shut up the book and care no more for it. Try your own hearts by this. If you read your Bible and get interested in the story, and in the wonderful things you find there, but fail to feed upon it by making a particular application of it to your own case; if
you do not see your own personal interest in it, you are not the children of God. But when the Spirit of God has once touched the heart, so as to produce spiritual life, the interest excited will be of a different nature, and you will not be satisfied without feeding upon the word. And this not once, now and then, but as it is with the body, day by day it will be our daily bread. A real Christian, after having read the Bible for thirty or forty years, takes it up again and again, and still discovers fresh light and glory in it ;-something to give him fresh courage
and comfort under conflict and trial, and to renew his strength against the temptations of Satan.--He finds it food to his soul.
Remember, the Bible is a continual source of comfort and refreshment to a child of God, to one in whose heart the Holy Spirit reigns.
If then we understand this Scripture aright, as it is