Supposing that it should be necessary, in feeding the Poor in this country, to furnish them with three meals a-day, even that might be done at a very small expence, were the system of feeding them adopted which is here proposed. The amount of that expence would be as follows: Pence. Farths. For breakfast, 20 ounces of the Soup No, II. composed of pearl barley, peas, potatoes, and fine wheaten bread (See page 210.) 0 2 1/2 For dinner, 20 ounces of the same Soup, and 7 ounces of rye-bread ... ... ... ... 1 2 For supper, 20 ounces of the same Soup ... 0 2 1/2 ------------ In all 4 lb. 3 oz. of Food[12], which would cost 2 3 Should it be thought necessary to give a little meat at dinner, this may best be done by mixing it, cut fine, or minced, in bread dumplins; or when bacon, or any kind of salted or smoked meat is given, to cut it fine and mix it with the bread which is eaten in the soup. If the bread be fried, the Food will be much improved; but this will be attended with some additional expence. --Rye-bread is as good, if not better, for frying, than bread made of wheat flour; and it is commonly not half so dear.-- Perhaps rye-bread fried might be furnished almost as cheap as wheaten bread not fried; and if this could be done, it would certainly be a very great improvement. There is another way by which these cheap soups may be made exceedingly palatable and savoury;--which is by mixing with them a very small quantity of red herrings, minced very fine or pounded in a mortar.--There is no kind of cheap Food, I believe, that has so much taste as red herrings, or that communicates its flavour with so much liberality to other eatables; and to most palates it is remarkably agreeable. Cheese may likewise be made use of for giving an agreeable relish to these soups; and a very small quantity of it will be sufficient for that purpose, provided it has a strong taste, and is properly applied.--It should be grated to a powder with a grater, and a small quantity of this powder thrown over the soup, AFTER IT IS DISHED OUT.--This is frequently done at the sumptuous tables of the rich, and is thought a great delicacy; while the Poor, who have so few enjoyments, have not been taught to avail themselves of this, which is so much within their reach.