Oatmeal in the Household.
IN Great Britain children of all ranks are raised on an oatmeal diet alone, because it causes them to grow strong and healthful, and no better food can possibly be found for them. It is also quite as desirable for the student as for the laborer, and for the delicate lady as for her hard working sister; indeed, all classes would be greatly benefited by its use, and dyspepsia, with all its manifold annoyances, can be kept at a distance. Oatmeal is more substantial food, it is said, than veal, pork, or lamb, and quite equal to beef and mutton, giving as much or more mental vigor, while its great desideratum consists in one's not becoming weary of it, for it is as welcome for breakfast or tea as is wheat or Graham bread. It can be eaten with sirup and butter as hasty pudding, or with cream and sugar, like rice. It is especially good for young mothers, upon whose nervous forces too great a demand has been made, and they lose the equilibrium of the system and become depressed and dispirited. Oatmeal requires to be cooked slowly, and the water should be boiling hot when it is stirred in.—Baldwin's Monthly.