'h \\\ f ,.\itmy " JfSIHITHIWS T i^Wj Fv -aill ^'-TimP ! >.1f o-fo .%}- ' GOD gives us all that we enjoy : He gives us corn for bread, Sweet herbs to eat, and pleasant fruit, That we may all be fed." T. NELSON AND SONS, LONDON, EDINBURGH, AND NEW YORK. 1 TO THOSE WHO TEACH. BVKRY one who has attempted to instruct the meaning, and, in many cases, the derivation of children must acknowledge the desir­ words. Such words as "ingredient," " cereals," and ability of rendering instruction amusing, "beverages," are explained in Lessons on Food and or at the least interesting. But the diffi­ Raiment, in which information is given on the "Step culty of attaining such an end is to he by Step " principle. I have not attempted to describe appreciated only by those who have encountered it in detail the processes by which Our Vegetable Food in earnest. Concise descriptions are often obscure and is prepared. Most teachers are familiar with the kind liable to mislead; precise descriptions are wearisome of information, given in children's books, as to the and confusing. way in which bread is made. Such descriptions, This little book may be regarded either as a con­ though not absolutely faulty, are correct only in a tinuation or as a seijuel to Lessons on Food and Rai-' limited sense. As a rule, it will be found that the ment. In the allotted space I found it impossible even more general the statements the more accurate is the to name, except in the dr.vest and most uninteresting information. No real practical good results from de­ way, the various items of Our VegetahU Food. In scribing to children the details of processes which are tlie compilation of this series I have endeavoured to performed in various ways. avoid, as much as possible, all that has, with good 1 have endeavoured to give such outlines of the cause, cast ridicule on "Derivation of Words," " Ob­ subject as will, I hope, prompt in young leai-ners a% ject Lessons," an4 " Lessons on Common Things." desire for the " iilling in " of it. It is easier to translate from one language into The catechetical or rote method has no attraction another.than to translate scientific and technical terms for children. I would remind the young or inexperi­ into colloquial language; and, on the other hand, it enced teacher, tliat though what is called the " cate­ is a great mistake to class the capacities 6t children chetical system " is objectionable, cateoliising or ques­ with " the meanest capacities." I believe that a child tioning is one of the best ways of teaching. But let who can read this book has "capacity" to understand your pupils answer in their own words. You will it. A word or an expression may, now and again, invariably find that from any instructive book, occasion a little difficulty. Generally, however, the properly written for children, you can readily form book will be found as well "suited to the capacities questions, and the pupils* answers will not unfrc- of children" as any of the "cateohisras"and "con­ quently bo in the very words of the book. versations," which are now as much dreaded as they Lessons can be formed according to the length de­ were once admired. sired by the teacher. I have been careful to explain terms, and to give EDWARD N. MARKS. •*. INDEX. Page Page Ab«rae'thr Bfsculta 19 Cassia....... 17 French Beam. 18 Lemonade. 8 Onions 18 sago 14 Add 9 Ca-sava...;.* 18 Fungi as Lemon Feel 8 Ornngo Peel 8 Salads 23 AclduUted Dropi.. 9 Catsup, srfKetchup., Garden Cress S2 Lettuces.: S3 Oranges. 8 Salep. or Saloop.. 17 AgawWlne, «J Careniie Cepper... 19 Gherkins 19 Lentils 19 Orleans Plums.... 7 Scotch Barley 6 Ale. 6. M Cauimower.....I9, S2 Ginger IS LImea 8 Paddy 4 Semolina 6 Ale-hoof. 20 Celenr-... 21 Gingerbread. 18 Loaf (or . Lump) PalmSugar. 5 Shaddocks 9 Allspice. 17 Champagne. 7 Ginger Wine....18, 22 Sugar..'....,.-... 6 Paraley 2a Sherbet 9 Almoiida 13 Chetries.., 10 Gooseberries 10 Liquorice 18 Parsnips 18 Sherry 7 Annntto SI Chenril....'. 22 Gooseberry Fool... 10' Long Pepper 19 Pastry S Spanish Nuts 12 Apples 10, U Chestnuts 1:1 Gourds 11 Macaroni 6 Peaches 10 Spice 17 Apricot 7 Chlcoiy 17 Grain... 8 Mace 17 Pearl Barler 6 Spinach 22 Arrack 14 Chocolate 15, 18 Grapes 7 Madeir» 5, 7 Pears '....10, 11 Stone Fruit. 7 AiTO«.roofe 18 Cider. 10 Qvm 4,5,6, 23 Maise.....;: 4 Pease J9 Stout 6 Asparagus, 19 Cinnamon 17 Groats 3 MallcAcid.. 9 Pepper 19 Strawberries M Bausnas 12 OltrlcAcid 9 Ground Try. 20 Malmsey 7 Perry. 10 Succory. 17 Bu-ler. 3,6 CItrona 8 Grout 3 Malt.... 6 Physio Rhubarb.. SI Sugar 6, 6 BarlerSugar 6 Citron Feel K Gruel 4 MaUKOes 12 Pickles 22 SugarOndy « Bann 6 Cloves 18 Gunny Bags 15 Maple Sugar 5 Pimento 17 SugarSorgho. 6 Beans. 19 Cocoa 15, 18 Haricot Beana.... 19 Marigolds 21 Pine Apples....... II Sweet Herbs 22 Beer 20 Cocoa.nut 13. 14 Hautboys In Marjoram 32 Plums. :... 7 Tamarinds 22 Bere 6 Coffee. 15 Herbt.. 32 Marmalade. 8 PomfVet Cakes.... 18 Tansy S3 Beet-rout 18 Coir 14 Hock 7 Mat« 15 Pomegranates 11 Tapioca. 18 Bigg 6 Comfiu 19 Hominy 4 Mead 20 Port Wine 7 Tarragon 23 Biscuits. 6 Confectlonarr 6 Honey 6, 20 Meal 3,4,13, 19 Porter 6 Tartaric Add 9 Blackberries 10 Coperah 13 Hops 30 Melons 11 Potatoes 18 Tea 14, 15 Blackcurrants.... 1(1 Com 3, 4 Horve Radish 23 Metheglin 20 HBerres 6, 18 Toddy 14 Bordeaux. 7 Coriander Seeds... 19 IndianCom. 4 Meilcai SS Prunes 10 Tokay 7 Bnn 6 Cranberries 10 Indian Cress 22 Mexican Sugar.... 6 Pulque. 23 Tomatoes IS Brands 7, 18 Cream of Tartar... 9 Indian Sairron.... 21 Millet 4 Also 18 Treade. 6 Brank 7 Crocus SO ItalUn Paste 6 Mint 22 VRnpkins 12 Truffles 33 BraiilKuts. 13 Cucumbers 12 I»y 20 Molasses.. Quass. 6 Turmeric. 31 Bread 9, 6 Currants 7, 10 Jaggery..... a Morel . 22 Quinces 8, 11 Tumi|>s. la^ Bread Fnilt. 13 Curry Fowder. 21 Jamaica Pepper... 17 Muscatel 7 Raspberries 11 Turnip Tops SH BritlshBnuidr.... 18 Damsons 10 Jama 6 Muscatels .,.7,1:1 Radishes. 18, 22 Vanilla,.... iP British Wines..... SS Dates. 10 Jellies 6 MushroomKetchup 22 Raisin 7 Vegetable Marrow. 11 BrocoU 19,33 Dough 6 Jerusalem Arti­ Mushrooms........ 22 Ratalla. 7 Vermicdli 6 Broma Itf Dried Fruits 10 chokes 18 Musurd..... 19 Revalenta Arablca. 19 Vinegar, 9, 10 Buckwheat 8 Elderberries. 10 Jordan Almonds.. 13 Nasturtium 22 Red Cabbage S3 Walnut Ketchup,, 13 Candled PeeL 7, 8 ElderWitie.....l<r, 33 Jute 15 Nectarines 10 RedCumints 10 Walnuts 13, 13 Cabbage. 19 Endlre. 17. 22 Kale, or Kail 19 Normandy Pippins 10 Refined Sugar..... 6 Watercress S3 Cakes. 7 Fennel 22 Ketchup 13, SS Nutmegs.......... 17 Rhubarb. SI Wheat 3, 6 Canary JI Figs 10 Kraut.. .19 Oatmeal 3 Hice 4 White Currants.,,. 10 Capers .....l9 Filberts. 12 Lamb's Uttuce.... 22 Oat 3, 10 Roots 17. 18 Win 7 Capsicums IS Flour. 4 Leaven 6 Oboes. 10 Bye. 4 Wort 10 Carrots. 18 Flowers. 20 Leek 18 OliveOll.......... 19 Salfron 30, 21 Teast,or Yest,,,6, 33 CamwaySeeds.... 19 Forbidden Fruit.. I) Lemons 8 OHrcs 19 Sag 15 Verba IS •ii^ ^Pl our Lessons on Food and Raiment we learnt that the vegetable kingdom supplies us with the greatest num­ ber of things that we use for food and clothing. I intend;, now, to tell j'ou about some of the many vege­ table productions that we use for food. I may have obcasioDi to .speak of some which, though scarcely known in Britain, are most useful food in distant lands. Wheat is the chief cereal iii every country in Europe. The word means "white." From no other grain ; grown in Europe can bread so white be made as it can from ' wheat. Bread is from a Saxon word, which means " crushed," or " pounded." In ancient times, corn was " brayed," or crushed to make what we call " flour," or " meal." Meal means what has been ground in a mill. The man who grinds corn in a mill, is called a miller. The man who makes bread of the meal and bakes it, is called a baker. In Scotland, in olden times, a baker was called a baxter. Barley has all the good qualities of wheat; but a loaf made of it does not look so nice, nor ^it the taste of so many persons, as a wheat-flour loaf. Barley yields a larger crop than any other grain grown in Britain. Oats are, for some p#sons, as wholesome as wheat or barlej^ In Scot­ land oatmeal is much used for the food of man. Oats are not much used Tor muking bread or cakes in the south of Britain. Groats are crushed oats. One of our poets says—- ,, " King Hardicanute, 'mitJst Danes, and Saxons stout. Caroused on nut-brown ale, and dined on grout." Grout was the old name of groats, which in many parts of England are '% %•:. ^ <:^ •i^ THINGS THAT A CHILD OUCJHT TO KNOW. still called grits. They are u.sed in England foi' making gruel. Observe, though we often hear of " wheat-meal," we seldom or never hear of " oat- flour." Flour means "fine," and the word is correctly used to denote sifted .meal. Maize, or Indian Corn, is an American cereal. Much of it is ii]^j»6rted into Britain. In America maize-meal is called hominy.