{"newspaper_name": "The North-Carolina standard.", "edition": "01", "page": "p1", "byline": ""}
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the year 0Ifthe number Of insertions be not mark


ed on them. they will be continued until ordered out
Mutritire properties Of Peas and Beans.


Experience and observation induced US, long
since. to form very favorable opinion OF the nour-
ishing properties of peas and beans. The hardy
lumbermen of Maine in laying in, stock OF pro-
vions for their winter support while engaged in
cutting down the Forest never fail to secure large
supply of.these articles; and have been repeat
edly assured by men engaged in that laborlous
business, that their ability to labor was greater
when their food consisted in large degree OF
peas and beans, seasoned with fat pork, than when
feeding on other substances +''4@ = s.s"


Oats and peas are known in some parts Of our
country. as forming the very best food for hard
working horses. And we have formed, also,
favorable opinion Of peas and beans for fattening
We cannot, however, say that their value IS not
greater for laboring, than for httenlng animals
as chemical analysis seems to indicate-but we
know that sheep have been fattened rapidly on
beans and bean meal, and we have often seen hogs
we'll fattened on meal of oats and peas ground to-
gether in the proportion OF one part peas to two
of oats, by measure; which would make the pro-
portion by weight about equal. We never heard
any objection to the quality ofpork so made.


y But we think ful.experiments are necessa-
~ to show the relative value of peas and beans
compared with other substances, (Indian corn for
exampe,) in feeding different animals for different
purposes If peas and beans are as is contended by
some chemists better than corn for the production
of wool, let it be particularly demonstrated ;-if
corn is better for making mutton, let it be shown
let US have FACTS, and no theories but what are
based on them. SI8H5tt}I


The value of peas and beans for human food is
strongly set forth in The following extracts, which
we take from an article by DR.. BUcKLAND, pub
lished in an English paper. He remarks that the
seeds ofIeguminous plants, ESPECIALLY peas and
beans are loaded with the constituents OF muscle
and bone ready prepared to form and maintain the
muscular fibre the body of animals" Hence, :"
he says :the rapid restoration OF the shrunk
muscle of the exhausted post-horse by good fee d
of oats and beans. Hence the sturdy growth OF
the Scotch children on oat-cake and porrldge,
and of both made of the meal OF parched or kiln
dried peas !; on this man can live, and do good
work, for I'D a day; while the children OF the
rich. who are pampered on the finest wheat -four,
without the pollard or bran,) and on sago, rice
butter, and sugar, become sleek and fat and would
often die. as sometimes they do, from such nom
nutricious food, but for the mixture of milk and
eggs they eat in milk and puddings.


An. old Iaborcr at Axbriige, complained to
his master Mr.. Symons, (who died in 1874 that
laborers now feeding on potatoes, could not do as
good a davis work now as when he was young,
and when they fed on peas. Peas, SIR, said he,
stick TO the ribs He uttered the very truths of
organic chemistry - 80 1850 - r -


In beans we have vegetable Ecaseine,' or the
peculiar element of cheese. What is more restor-
alive or more grateful to man, when fatigued by
labor or long walk AS we heat or toast II, II
melts. and ere II reaches our mouth, is drawn into
strings of almost ready-made fibre; and who has
ever dined so fully as not to have loom LEFT for
little bit of cheese ..,,.. So.


I" What is so restorative as beans to the jaded
hack or the exhausted race-horse? Scpoys on
long voyages live exclusively on peas Fhe WORK
ing and healthy man and beast want muscle, and
not fat fat encumbers and impedes activity and
every excess of it is disease. We seldom see a
fat Iaborer or fat soldier, except among the SER
eeants, VINO sometimes eat or drink too much


Charcoal, which next to water, forms the chief
ingredient in potatoes is subsidiary to life, though
not to strength The same is true Of the charcoal,
which is the main ingredient OF rice, sago, sugar,
butter and fat. The women OF IutbuTy, who pre-.
tended to fast for many days and weeks, sustained
life by secretly sucking handkerchieIS cnargro
with sugar or starch. During the manufacturers
distress in Lancanshire Eve years ago, many of
the poor remained in bed covered with blankets
where warmth and the absence of exercise lessened
materially the need of food. When Sir John
franklin and his polar party travelled on snow
nearly fortnight without food, they felt no pam
or hunger after the second day; they became lean
and weak by severe exercise and cold, but sustain



blankets with their feet round fire; alas, know-
edge of such facts may become needful and useful
in the approaching Writer. ,..5 e-..ro,s..


% II has been already stated that the most ntltr
tious of all vegetable food is the -four of peas
which wasthe staple food IN Europe before pota-
toes. The, -four of kln7dried peas stirred IN hot
water makes strong and pleasant Scotch 6rose,
on which alone a man may do good work. Bar
rels of peas brose -four may be brought from
Scotland, or prepared in England wherever there
is malt kiln. =
ia In England, pea-soup and pea pudding are
still common and most nourishing food. Our
forefalhers and their children, we know ffom mer-
ry rhymes, ate A .5a51ag - ss4z ssiisi


"Peas pudding hot, peas pudding cold, as 10


Peas pudding in the pot, and nine days old" =
ID aI,et us for a part of this and next year once
live as they lived 900 years ago Boiled or fired
yvhat how would not prefer parched peas to nuts 3


Goat cake IS the bread. Of all Scotland, and Of
much OF ireland, and Of the North Of England s
and oatmeal made into broth and porrIdge the


IL .I-oSst tho an In food If the hi0hlardl