The philosophy of eating. By Albert J. Bellows, M.D.

THE COST OF A PRESERVATOR.

253

is now incurred in living on superfine flour, butter, and
sugar, to say nothing of the expense incurred on doctors and drugs in efforts to counteract the influence of
fever and inflammation-producing articles. Indeed, the
plan ought to be recommended as a matter of economy,
as well as for the enjoyment of life and the luxury of
health to be derived from it. The cost of an arrangement sufficiently large for a family to preserve all their
vegetables, fruits, eggs, meats, &c., could be saved in
a single year, by enabling them to lay in their stock
when each article was most plenty and cheapest.
They could have also wines from all the varieties of
grapes, and the juices of all the delicious fruits with
their health-giving acid, without alcohol or vinegar. And
this I say, not being an officer, or member, or stockholder of the Massachusetts or any other Fruit Preserving Company, or having any interest in the patent,
or ever having had a word of conversation on the subject with any of its members.
The Cost of a Preservator.*
A house, with room fifteen feet square, eight feet
high, twenty-two feet square on the outside, would hold
five hundred bushels, and its cost is estimated as follows:
* It is called "Fruit-preserving House," and "Patent FruitHouse," but I take the liberty to introduce a name quite as significant and more symphonious.