Mashed Potato
Boiled Macaroni
Canned Okra and Tomato
Corn Bread
Graham Puffs
Toasted Wafers
Stewed Fruit
Fresh Fruit and Nuts
THIRD DAY
BREAKFAST
Fresh Fruit
Rolled Oats
Dry Toast with Hot Cream
Currant Puffs
Rye Bread
Toasted Wafers
Baked Apples
Stewed Fruit
DINNER
Lima Bean Soup
Scalloped Potato
Mashed Peas
Baked Squash
Celery
Rice with Raisins
Rye Bread
Graham Crusts
Toasted Wafers
Stewed Fruit
Apple Manioca
FOURTH DAY
BREAKFAST
Baked Chestnuts
Rolled Wheat
Gravy Toast
Baked Sweet Potato with Tomato Sauce
Cream Rolls
Graham Puffs
Granola
Stewed Fruit
DINNER
Cream Pea Soup
Baked Potato
Stewed Tomatoes
Scalloped Vegetable Oysters
Graham Grits
Graham Bread
Toasted Wafers
Buns
Stewed Fruit
Apple Tart
FIFTH DAY
BREAKFAST
Fresh Fruit
Cracked Wheat
Vegetable Oyster Toast
Graham Bread
Crusts
Toasted Wafers
Baked Apples
Stewed Fruit
DINNER
Potato Soup
Baked Beans
Stewed Parsnips
Pearl Wheat
Graham Bread
Currant Puffs
Toasted Wafers
Stewed Fruit
Rice Cream Pudding
SIXTH DAY
BREAKFAST
Fresh Fruit
Graham Mush with Dates
Snowflake Toast
Graham Bread
Toasted Wafers
Whole-Wheat Puffs
Baked Apples
Stewed Fruit
DINNER
Black Bean Soup
Mashed Potato
Kornlet and Tomato
Macaroni baked with Granola
Farina
Graham Bread
Crescents
Cream Rolls
Stewed Fruit
Cracked Wheat Pudding
SABBATH
BREAKFAST
Fresh Fruit
Rolled Oats
Blackberry Toast
Pulled Bread
Buns
Beaten Biscuit
Baked Chestnuts
Citron Apples
Stewed Fruit
DINNER
Canned Green Pea Soup
Broiled Potato
Macaroni with Egg Sauce
Steamed Rice with Raisins
Buns
Beaten Biscuit
Toasted Wafers
Stewed Fruit
Farina Pie
COUNTING THE COST.
The expense of the menus given will vary somewhat with the locality and
the existing market prices. The following analysis of several similar
bills of fare used in widely different localities will serve to show
something of the average cost. The first of these were taken at random
from the daily menus, during the month of January, of a Michigan family
of seventeen persons, grown persons and hearty, growing children, none
younger than six years. In the estimates made of the cost of material,
wherever fractions occurred, the next higher whole number was taken. No
butter was used, a small pitcher of cream for each individual supplying
its place. The milk used for cooking was not counted, since in this case
most of the cream had been removed, and its cost reckoned at the entire
cost of the milk itself, or twenty cents a quart, allowing four quarts
of milk at five cents a quart for one quart of cream.
BILLS OF FARE.
BREAKFAST
Fresh Apples
Toasted Whole-Wheat Wafers
Rolled Wheat with Cream
Grape Toast
Whole-Wheat Puffs
Toasted Wafers
Baked Sweet Apples
Stewed Prunes
Cream
Hot Milk
_Cost:_
Apples (fresh and baked), one half peck, 10c.;
one lb. rolled wheat, 5c.;
one and one half lbs. zwieback for toast, 15c.;
one pint of canned grape pulp for toast, 12c.;
puffs (for which beside milk, three eggs at 25c. per doz., and one and
one half lbs. whole-wheat flour at 5c. per lb. were used), 14c.;
two and one half lbs. of California prunes, 37c.;
two qts. cream, an amount quite sufficient for moistening
the toast and supplying a small cream cup for each individual, 40c.;
two lbs. of toasted whole-wheat wafers, 20c.
--making the entire cost of breakfast $1.53, or
exactly nine cents per person.
DINNER
Lima Bean Soup
Baked Potato with Cream Sauce
Scalloped Vegetable Oysters
Graham Grits
Whole-Wheat Bread
Whole-Wheat Wafers, Toasted
Canned Cherries
Citron Apples with Whipped Cream
Cream
Hot Milk
_Cost:_
One and one fourth lbs. Lima beans, 9c.;
one half peck of potatoes, 12c.;
one lb. Graham grits, 5c.;
1 loaf whole-wheat bread, 10c.;
2-1/4 lbs. whole-wheat wafers, 23c.;
canned cherries, 25c.;
apples and citron, 10c.;
3 bunches vegetable oysters, 15c.;
cream (1 cup for the soup, one for the cream sauce, and one for whipped
cream, beside three and one fourth pints for individual use), 50c.;
flour and sugar for cooking, 10c.
Total, $1.69--a little less than ten cents each.
BREAKFAST NO. 2
Bananas
Oatmeal
Gravy Toast
Graham Gems
Toasted Wafers
Apple Sauce
Cream
Hot Milk
_Cost:_
1 1/2 doz. bananas, 45c.;
toast, 15c.;
cream for gravy, 5c.;
material for gems (Graham flour, milk,
and a small portion of cream), 8c.;
apple sauce, 10c.;
wafers, 20c.;
cream for individual use, 30c.;
sugar, 5c.
Total, $1.46, or a trifle more than 8 cents apiece.
DINNER NO. 2
Tomato and Macaroni Soup
Boiled Potato with Gravy
Mashed Peas
Pearl Barley with Raisins
Whole-Wheat Bread
Toasted Wafers
Canned Berries
Apple Tapioca with Cream
Cream
Hot Milk
_Cost:_
For the soup was required two cans of tomatoes at 10c. each,
2 oz. macaroni at 15c. per lb., and one cup of cream, 27c.;
1/2 peck of potatoes, 12c.;
1 1/2 lbs. peas, 6c.;
1 lb. pearl barley, 5c.;
1/3 lb. raisins, 5c.;
1/2 lb. tapioca, 3c.;
apples, 20c.;
cream, 50c.;
canned fruit, 25c.;
flour and sugar, 4c.
Total, $1.70--ten cents apiece for each member of the household.
The following bills of fare were used by an Iowa family of six persons.
The prices given were those current in that locality in the month of
March.
BREAKFAST
Apples
Rolled Oats
Tomato Toast
Toasted Wafers
Graham Gems
Patent Flour Bread
Dried Apple Sauce
Cream
Hot Milk
_Cost:_
One sixth peck of apples, 3 1/3c.;
one third lb. rolled oats, 1 2/3c.;
three fourths lb. whole-wheat wafers, 7 1/2c.;
one half can tomatoes, 5c.;
bread for table and for toast, 10c.;
material for gems, 3 1/2c.;
dried apples, 6c.;
sugar, 2c.;
cream and milk, 15c.
Average cost for each person, 9 1/2 cents.
DINNER
Canned Corn Soup with Croutons
Scalloped Tomato
Parsnip with Egg Sauce
Graham Mush
Buns
Whole-Wheat Bread
Cup Custard
Cream
Hot Milk
_Cost:_
One can of corn, 10c.;
tomatoes (using the half can left over from breakfast), 5c.;
bread for the table, for the scalloped tomatoes,
and for croutons for the soup, 10c.;
parsnips, 5c.;
buns, 5c.;
four eggs, 6 1/2c.;
milk and cream, 15c.;
sugar, 2c.;
Graham flour, 1c.
Average cost, 10 cents apiece.
The material for the bills of fare given on the next page was reckoned
at prices current in a city in northern West Virginia, in the autumn,
and was for a family of six persons.
BREAKFAST
Browned Rice
Graham Crisps
Whole-Wheat Puffs
Dried Peach Sauce
Cream
Hot Milk
_Cost:_
One half doz. bananas, 10c.;
one half lb. rice, 5c.;
puffs, 5c; crisps
2-1/3c.;
one lb. dried peaches, 8c.;
2 qts. milk, 10c.;
sugar, 1-1/2c.
Total, 42 cents, or 7 cents for each individual.
DINNER
Tomato Soup with Croutons
Baked Potatoes
Mashed Peas
Rolled Wheat
Whole-Wheat Bread
Orange Rice
Cream
Hot Milk
_Cost:_
One half peck tomatoes, 7-1/2c.;
one fourth peck potatoes, 5c.;
one half lb. rolled wheat, 2-1/2c.;
one fourth loaf of bread to make croutons, 2-1/2c,;
whole-wheat bread, 5c.;
one half doz. oranges,12-1/2c.;
one half lb. rice, 5c.;
two qts. milk, 10c.
Total, 60 cents, or exactly 10 cents apiece.
The following four days' bills of fare,--the first two served by a
Michigan lady to her family of four persons, the second used by an
Illinois family of eight,--although made up of much less variety, serve
to show how one may live substantially even at a very small cost.
BREAKFAST NO. 1
Apples
Graham Mush with Dates
Toasted Wafers
Bread
Dried Apples Stewed with Cherries
Milk
Cream
_Cost:_
Apples, 4c.;
Graham mush and dates, 3c.;
toasted wafers, 3c.;
bread, 2c.;
sauce, 3c.;
milk and cream, 5c.
Total, 20 cents, or 5 cents apiece.
DINNER NO. 1
Baked Potatoes with Gravy
Mashed Peas
Oatmeal Blancmange
Whole-Wheat Bread
Stewed Fruit
Milk
Cream
_Cost:_
Mashed peas, 3c.;
baked potato and gravy, 3c.;
whole-wheat bread, 2c.;
milk and cream, 5c.;
Oatmeal Blancmange, 2c.;
Sauce, 5c.
Total cost, 20 cents, or 5 cents apiece.
BREAKFAST NO. 2
Apples
Graham Grits
Zwieback
Cream
Milk
_Cost:_
Apples, 4c.;
Graham grits, 2c.;
Graham gems, 5c.;
Zwieback, 2c.;
cream and milk, 5c.
Total, 20 cents, or 5 cents per person.
DINNER NO. 2
Pea and Tomato Soup
Scalloped Potatoes
Graham Rolls
Rice Custard
Milk
Cream
_Cost:_
Soup, 4c.;
potatoes, 1c.;
rolls 4c.;
milk and cream, 5c.;
rice custard, 6c.
Total, 20 cents, or 5 cents each.
BREAKFAST NO. 3
Baked Apples
Graham Grits with Cream
Cream Toast
Graham Gems
Graham and Whole-Wheat Wafers
Stewed Prunes
BREAKFAST NO. 4
Oatmeal with Cream
Blueberry Toast
Breakfast Rolls
Graham and Whole-Wheat Wafers
Stewed Apples
DINNER NO. 3
Bean Soup with Croutons
Mashed Potatoes
Pearl Wheat
Macaroni with Tomato Sauce
Oatmeal Crackers
Patent Flour Bread
Fresh Apples
DINNER NO. 4
Rice Soup
Baked Potatoes with Cream Gravy
Baked Beans
Graham Crackers
Whole-Wheat Bread
Fresh Apples
Farina with Cream
Material necessary to furnish these four meals for eight persons,--
Six lbs. flour, 18c.;
two lbs. crackers, different varieties, 20c.;
pearl wheat, oatmeal, graham grits, and farina, one half lb. each, 10c.;
one peck apples, 30c.;
prunes, 10c.;
one half lb. rice, 3-1/2c.;
two lbs. beans, 8c.;
one can tomatoes, 10.;
one half peck of potatoes, 13c.;
blueberries, 10c.;
eight qts. milk, 32c.;
macaroni, 5c.;
sugar, 1-1/2c.
Total, $1.71, or cost to each individual, 5-2/3 cents a meal.
TABLE TOPICS.
The food on which the man who would be healthy should live must be
selected so as to ensure variety without excess.--_Dr. Richardson._
Hearty foods are those in which there is an abundance of potential
energy.--_Prof. Atwater._
AN OLD-FASHIONED RECIPE FOR A LITTLE HOME COMFORT.--Take of thought
for self one part, two parts of thought for family; equal parts of
common sense and broad intelligence, a large modicum of the sense of
fitness of things, a heaping measure of living above what your
neighbors think of you, twice the quantity of keeping within your
income, a sprinkling of what tends to refinement and aesthetic
beauty, stirred thick with the true brand of Christian principle,
and set it to rise.--_Sel._
For all things have an equal right to live.
'T is only just prerogative we have;
But nourish life with vegetable food,
and shun the sacrilegious taste of blood.--_Ovid._
A BATCH OF DINNERS
HOLIDAY DINNERS,
A Special dinner for a holiday celebration has so long been a
time-honored custom in most families, that the majority of housewives
consider it indispensable. While we admire the beautiful custom of
gathering one's friends and neighbors around the hospitable board, and
by no means object to a special dinner on holiday occasions, yet we are
no wise in sympathy with the indiscriminate feastings so universally
indulged in at such dinners, whereby stomachs are overloaded with a
decidedly unhealthful quality of food, to be followed by dull brains and
aching heads for days to come.
And this is not the extent of the evil. Holiday feasting undoubtedly has
much to do with the excessive use of intoxicants noticeable at such
times. Tempted to overeat by the rich and highly seasoned viands which
make up the bill of fare, the heaviness resulting from a stomach thus
overburdened creates a thirst not readily satisfied. A person who has
noted how frequently one is called upon to assuage thirst after having
eaten too heartily of food on any occasion, will hardly doubt that
indigestible holiday dinners are detrimental to the cause of total
abstinence.
Then, for the sake of health and the cause of temperance, while an ample
repast is provided, let not the bill of fare be so lavish as to tempt to
gormandizing; and let the viands be of the most simple and wholesome
character practicable, although, of course, inviting. As an aid in this
direction, we offer the following bills of fare;--
THANKSGIVING MENUS.
NO. 1
Tomato Soap with Pasta d'Italia
Stuffed Potatoes
Canned Asparagus
Pulp Succotash
Celery
Graham Grits
Fruit Rolls
Graham Puffs
Buns
Canned Peaches
Pumpkin Pie
Baked Chestnuts
Grape Apples
Fresh Fruits
NO. 2
Vegetable Oyster Soup
Potato Puff
Roasted Sweet Potatoes
Parsnip Stewed with Celery
Beet Salad
Boiled Wheat with Raisins
Cream Crisps
Whole-Wheat Bread
Crescents with Peach Jelly
Canned Fruit
Cranberry Tarts
Almonds and Pecans
HOLIDAY MENUS.
NO. 1
Canned Corn Soup
Mashed Sweet Potato
Macaroni with Tomato Sauce
Canned Wax Beans or Cabbage Salad
Steamed Rice
Graham Puffs
Fruit Bread
Toasted Wafers
Canned Strawberries
Malaga Grapes
Loaf Cake with Roasted Almonds
Bananas in Syrup
NO. 2
Pea and Tomato Soup
Ornamental Potatoes
Scalloped Vegetable Oysters
Egg and Macaroni
Farina with Fig Sauce
Sally Lunn Gems
Beaten Biscuit
Graham Bread
Apply Jelly
Canned Gooseberries
Prune Pie with Granola Crust
Citron Apples
Pop Corn
[Illustration: A Picnic Dinner]
PICNIC DINNERS
A picnic, to serve its true end, ought to be a season of healthful
recreation; but seemingly, in the general acceptation of the term, a
picnic means an occasion for a big dinner composed of sweets and
dainties, wines, ices, and other delectable delicacies, which tempt to
surfeiting and excess. The preparation necessary for such a dinner
usually requires a great amount of extra and wearisome labor, while the
eating is very apt to leave results which quite overshadow any benefit
derived from the recreative features of the occasion. It is generally
supposed that a picnic is something greatly conducive to health; but
where everything is thus made subservient to appetite, it is one of the
most unhygienic things imaginable.
The lunch basket should contain ample provision for fresh-air-sharpened
appetites, but let the food be as simple as possible, and of not too
great variety. Good whole-wheat or Graham bread in some form, with well
sterilized milk and cream, or a soup previously prepared from grains or
legumes, which can be readily heated with the aid of a small alcohol or
kerosene stove, and plenty of fruit of seasonable variety, will
constitute a very good bill of fare. If cake is desirable, let it be of
a very simple kind, like the buns or raised cake for which directions
are given in another chapter. Beaten biscuits, rolls, and crisps are
also serviceable for picnic dinners. Fruit sandwiches--made by spreading
slices of light whole-wheat or Graham bread with a little whipped cream
and then with fresh fruit jam lightly sweetened, with fig sauce or
steamed figs chopped, steamed prunes or sliced bananas--are most
relishable. These should be made on the ground, just before serving,
from material previously prepared. An egg sandwich may be prepared in
the same manner by substituting for the fruit the hard-boiled yolks of
eggs chopped with a very little of the whitest and tenderest celery, and
seasoned lightly with salt. Two pleasing and palatable picnic breads may
be made as follows:--
_RECIPES._
PICNIC BISCUIT.--Prepare a dough as for Raised Biscuit, page 145,
and when thoroughly kneaded the last time, divide, and roll both
portions to about one fourth of an inch in thickness. Spread one portion
with stoned dates, or figs that have been chopped or cut fine with
scissors, cover with the second portion, and cut into fancy shapes. Let
the biscuits rise until very light, and bake. Wash the tops with milk to
glace before baking.
FIG WAFERS.--Rub together equal quantities of Graham meal, and figs
that have been chopped very fine. Make into a dough with cold sweet
cream. Roll thin, cut in shape, and bake.
If provision can be made for the reheating of foods, a soup, or grain,
macaroni with tomato sauce, or with egg or cream sauce, or some similar
article which can be cooked at home, transported in sealed fruit cans,
and reheated in a few moments on the grounds, is a desirable addition to
the picnic bill of fare.
Recipes for suitable beverages for such occasions will be found in the
chapter on Beverages.
SCHOOL LUNCHES.
Mothers whose children are obliged to go long distances to school, are
often greatly perplexed to know what to put up for the noonday lunch
which shall be both appetizing and wholesome. The conventional school
lunch of white bread and butter, sandwiches, pickles, mince or other
rich pie, with a variety of cake and cookies, is scarcely better than
none at all; since on the one hand there is a deficiency of food
material which can be used for the upbuilding of brains, muscles, and
nerves; while on the other hand it contains an abundance of material
calculated to induce dyspepsia, headache, dullness of intellect, and
other morbid conditions. Left in an ante-room, during the school
session, until, in cold weather, it becomes nearly frozen, and then
partaken of hurriedly, that there may be more time for play, is it to be
wondered at that the after-dinner session drags so wearily, and that the
pupils feel sleepy, dull, and uninterested? Our brains are nourished by
blood made from the food we eat; and if it be formed of improper or
unwholesome food, the result will be a disordered organ, incapable of
first-class work.
Again, the extra work imposed upon the digestive organs and the liver in
getting rid of the excess of fats and sugar in rich, unwholesome foods,
continually overtaxes these organs.
It can hardly be doubted that a large majority of the cases of so-called
overwork from which school children suffer, are caused by violation of
hygienic laws regarding food and diet rather than by an excess of brain
work; or in other words, had the brain been properly nourished by an
abundance of good, wholesome food, the same amount of work could have
been easily accomplished with no detriment whatever.
Whenever practicable, children should return to their homes for the
midday lunch, since under the oversight of a wise mother there will be
fewer violations of hygienic laws, and the walk back to the school room
will be far more conducive to good digestion than the violent exercise
or the sports so often indulged in directly after eating. When this is
impracticable, let the lunch be as simple as possible, and not so ample
as to tempt the child to overeat. Good whole-wheat or Graham bread of
some kind, rolls, crisps, beaten biscuit, sticks, fruit rolls, and
wafers, with a cup of canned fruit or a bottle of rich milk as an
accompaniment, with plenty of nice, fresh fruits or almonds or a few
stalks of celery, is as tempting a lunch as any child need desire. It
would be a good plan to arrange for the heating of a portion of the milk
to be sipped as a hot drink. In many school rooms the ordinary heating
stove will furnish means for this, or a little alcohol stove or a
heating lamp may be used for the purpose, under the supervision of the
teacher.
Furnish the children with apples, oranges, bananas, pears, grapes,
filberts, and almonds in place of rich pie and cake. They are just as
cheap as the material used for making the less wholesome sweets, and far
easier of digestion. An occasional plain fruit or grain pudding, cup
custard, or molded dessert may be substituted for variety. Fruit
sandwiches, or a slice of Stewed Fruit Pudding prepared as directed on
page 308 are also suitable for this purpose.
Rice prepared as directed below makes a wholesome and appetizing article
for the lunch basket:--
CREAMY RICE.--Put a pint of milk, one quarter of a cup of best
Carolina rice, a tablespoonful of sugar, and a handful of raisins into
an earthen-ware dish, and place on the top of the range where it will
heat very slowly to boiling temperature. Stir frequently, so that the
rice will not adhere to the bottom of the dish. When boiling, place in
the oven, and bake till the rice is tender, which can be ascertained by
dipping a spoon into one side and taking out a few grains. Twenty
minutes will generally be sufficient.
Much care should be used in putting up the lunch to have it as neat and
dainty as possible. A basket of suitable size covered with a clean white
napkin is better for use than the conventional dinner pail, in which
air-tight receptacle each food is apt to savor of all the others, making
the entire contents unappetizing, if not unwholesome.
SABBATH DINNERS.
One of the most needed reforms in domestic life is a change to more
simple meals on the Sabbath. In many households the Sabbath is the only
day in the week when all the members of the family can dine together,
and with an aim to making it the most enjoyable day of all, the good
housewife provides the most elaborate dinner of the week, for the
preparation of which she must either spend an unusual amount of time and
labor the day previous or must encroach upon the sacred rest day to
perform the work.
Real enjoyment ought not to be dependent upon feasting and gustatory
pleasures. Plain living and high thinking should be the rule at all
times, and especially upon the Sabbath day. Nothing could be more
conducive to indigestion and dyspepsia than this general custom of
feasting on the Sabbath. The extra dishes and especial luxuries tempt to
over-indulgence of appetite; while the lack of customary exercise and
the gorged condition of the stomach incident upon such hearty meals,
fosters headaches and indigestion and renders brain and mind so inactive
that the participants feel too dull for meditation and study, too sleepy
to keep awake during service, too languid for anything but dozing and
lounging, and the day that should have fostered spiritual growth is
worse than thrown away. Nor is this all; the evil effects of the
indigestion occasioned are apt to be felt for several succeeding days,
making the children irritable and cross, and the older members of the
family nervous and impatient,--most certainly an opposite result from
that which ought to follow a sacred day of rest.
Physiologically such feasting is wrong. The wear and consequent repair
incident upon hard labor, calls for an equivalent in food; but when no
labor is performed, a very moderate allowance--is all that is necessary,
and it should be of easy digestibility. Let the Sabbath meals be simple,
and served with abundant good cheer and intelligent thought as an
accompaniment.
Let as much as possible of the food be prepared and the necessary work
be done the day previous, so that the cook may have ample opportunity
with the other members of the family to enjoy all Sabbath privileges.
This need by no means necessitate the use of cold food nor entail a
great amount of added work in preparation. To illustrate, take the
following--
SABBATH BILL OF FARE.
BREAKFAST
Fresh Fruit
Rolled Wheat with Cream
Prune Toast
Whole-Wheat Bread
Toasted Waters
Buns
Fresh Strawberries
DINNER
Canned Green Corn Soup
Creamed Potato
Green Peas
Tomato and Macaroni
Rice
Toasted Wafers
Beaten Biscuit
Buns
Canned Peaches
Fruit and Nuts
Both the rolled wheat and rice may be prepared the day previous, as may
also the prune sauce for the toast, the buns, bread, and nearly all the
other foods. The potatoes can be boiled and sliced, the corn for the
soup rubbed through the colander and placed in the ice chest, the green
peas boiled but not seasoned, and the macaroni cooked and added to the
tomato but not seasoned. The berries may be hulled, the nuts cracked,
and the canned fruit opened. If the table is laid over night and covered
with a spread to keep off dust, a very short time will suffice for
getting the Sabbath breakfast. Heat the rolled wheat in the inner dish
of a double boiler. Meanwhile moisten the toast; and heat the prune
sauce.
To prepare the dinner, all that is necessary is to add to the material
for soup the requisite amount of milk and seasoning, and heat to
boiling; heat and season the peas and macaroni; make a cream sauce and
add the potatoes; reheat the rice, which should have been cooked by
steaming after the recipe given on page 99.
All may be done in half an hour, while the table is being laid, and with
very little labor.
TABLE TOPICS.
WATER.
To the days of the aged it addeth length;
To the might of the strong it addeth strength;
It freshens the heart, it brightens the sight;
'T is like quaffing a goblet of morning light.
--_Sel._
It is said that Worcester sauce was first introduced as a medicine,
the original formula having been evolved by a noted physician to
disguise the assafetida which it contains, for the benefit of a
noble patient whose high living had impaired his digestion.
The turnpike road to people's hearts I find
Lies through their mouth, or I mistake mankind.--_Dr. Wolcott._