Licence: Public Domain Mark
Credit: [Report on the Army ration]. Source: Wellcome Collection.
Provider: This material has been provided by the National Library of Medicine (U.S.), through the Medical Heritage Library. The original may be consulted at the National Library of Medicine (U.S.)
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![3. Cheese is eaten largely in South Wales, and with bread is there the staff of life. 7. South Wales is remarkable also for the very small quantity of meat and separated fats eaten, and for the many families who never obtain them, and proves that much health and strength may be maintained by a dietary of breadstuffs, milk and cheese. I Lave been exceedingly struck with tlie healthy appearance ot most of those who most rarely eat meat or bacon. In Scotland oat-meal, potatoes and milk are more generally consumed than bread and meat. Cheese was eaten by 45 per cent of the popula- tions. 12. Cheese was eaten on the whole average (of England, Scotland, Wales and Ireland,) in quantities of 5 oz. per adult weekly. In England the amount was 5.4 oz.; in Wales, 9.4 oz.; in Scotland, 2\ oz., whilst it was not at all obtained in Ireland. It is to be remembered that these investigations distinctly refer to the food of Hie lowest fed classes. The general comparison of the whole shows that there was the most nutriment, the least sum spent upon food, the most breadstuffs and milk, the least sugar, fats, meats, cheese and tea in Ireland. There was the least amount of nutriment, the greatest variety of foods, the least quantity of breadstuffs and milk, the greatest quantity of sugars, fats and meats in England.''* Potatoes, (in Ireland,) when the season arrives ni which they are plentiful, commonly supplant every other farineaceous food, and with butter-milk constitue the sole food of the peasantry. In this case the quantity allowed at a farm-house is 3| lbs. twice a day. * * They are cooked always in their skins, and almost always by boiling, * * each person peels the potatoe, * and dipping it in the salt eats it. Butter-milk or skim- milk which has become sour, is eaten or drank by mouthluls at the same time; and in several instances a very small quantity of butter is placed in a vessel into which some of the potatoes are dipped. There can be no doubt that potatoes are a most highly prized food amongst the laboring population of Ireland, and one in which they indulge as largely as the supply and the enlarged capacity of their stomachs will admit of; and I was desirous to ascertain whether this large and universal use of potatoes resulted from enjoyment of that food, or from a belief iu its superior nu- tritive and sustaining qualities. I therefore asked the question of the farm laborers, universally, and of the educated classes, when I had the opportunity. In reference to the first question there can be no doubt that one cause of preference is the enjoyment which they furnish, and particularly when their softness, and the sweet flavor, is contrasted with the harsh taste of the Indian corn. So much is this the case, that no kind of farinaceous food—but tine wheaten flour—could compete with it, and if this could be readily obtained, (without the additional luxuries, which would be purchased by any who could obtain fine flour,) it would •See 6th Report of the Medical Officers of the Privy Council, with appendix, 1863; page 293. [Public Health. 8034.] London: Eyreand Spottiswoods, 1874.](https://iiif.wellcomecollection.org/image/b21140121_0004.jp2/full/800%2C/0/default.jpg)
