““And I am almost certain, mademoiselle, that, in the long run, affairs conducted with uprightness and honesty turn out well. But to return to our speculator. ‘Here,’ will he say, ‘are my workmen, living close to my factory, well lodged, well warmed, and arriving always fresh at their work. That is not all; the English workman who eats good beef, and drinks good beer, does twice as much, in the same time, as the French workman,(32) reduced to a detestable kind of food, rather weakening than the reverse, thanks to the poisonous adulteration of the articles he consumes. My workmen will then labor much better, if they eat much better. How shall I manage it without loss? Now I think of it, what is the food in barracks, schools, even prisons? Is it not the union of individual resources which procures an amount of comfort impossible to realize without such an association? Now, if my two hundred and sixty workmen, instead of cooking two hundred and sixty detestable dinners, were to unite to prepare one good dinner for all of them, which might be done, thanks to the savings of all sorts that would ensue, what an advantage for me and them! Two or three women, aided by children, would suffice to make ready the daily repasts; instead of buying wood and charcoal in fractions,(33) and so paying for it double its value, the association of my workmen would, upon my security (their wages would be an efficient security for me in return), lay in their own stock of wood, flour, butter, oil, wine, etc., all which they would procure directly from the producers. Thus, they would pay three or four sous for a bottle of pure wholesome wine, instead of paying twelve or fifteen sous for poison. Every week the association would buy a whole ox, and some sheep, and the women would make bread, as in the country. Finally, with these resources, and order, and economy, my workmen may have wholesome, agreeable, and sufficient food, for from twenty to twenty-five sous a day.’””
A cook of roughly the same moment, setting down the same dish.
cakes; if at all damp, the preparation is sure to be heavy. Before mixing it with the other ingredients, it is a good plan to place it for an hour or two before the fire, until it feels warm and dry. 1691. Yeast from home-brewed beer is generally preferred to any other: it is very bitter, and, on that account, should be well washed, and put away until the thick mass settles. If it still continues bitter, the process should be repeated; and, before being used, all the water floating at the top must be poured off. German yeast is now very much used, and should be moistened, and thoroughly mixed with the milk or water with which the bread is to be made. 1692. The following observations are extracted from a valuable work on Bread-making, [Footnote: "The English Bread-Book." By Eliza Acton. London: Longman.] and will be found very useful to our readers:-- 1693.
Sources: The passage is from Eugène Sue, The Wandering Jew — Complete, free to read in full at Project Gutenberg. The recipe is from Beeton, The Book of Household Management of 1861, also free in full. Both are in the public domain in the United States. The binding above is ours — oxblood cloth, grapes stamp.