Eatracts.

New Zealander, Volume 3, Issue 138, 25 September 1847, Page 2 (Supplement)

Eatracts.

Religious Impressions in the Backwoods. — One of the first wants of the voluntary exile, springing up in the mind of a back-woods-man like a flower in the wilderness, is to attend occaiionally a place of worship. Solitude suggests to the soul reflections which, it may be, never before had place there. Thunder and lightning, storm and cold, the magnificent 6kv, the elastic air, the gorgeous smi'set— all do the work assigned them in awakening a dull spirit to duly, and a proud one to a sense of its inferiority and helplessness. "As soon as the want has taken firm rootiu the heart", writes Sir F. Head, "it soon produces its natural fruit. The eini. grants meet, consult, arrange with each other, subscribe, according to their means, a few dollars, a few pounds, or a few hundred pounds (one of the most powerful axe-men in Upper

Canada, expended on this object upwards of £1000)— the simple edifice rapidly grows up— is roofed in— is furnished with benches— until at last, on some bright Sabbath day, a small bell, fixed within a small turret, on its summit, is | heard slowly tolling in the forest. From various directions, sleighs and waggons, each laden with at least one man, a woman or two, and some little children are seen converging towards it ; and it would be impossible to describe the overwhelming feelings of the various members of the congregation of both sexes, and of all ages, when their selected and respected minister, clad in a decent white surplice, forihe first time opens brt^lrpsrto proricfOftcG to them those wellknown words which declave that— •*' when tha, wicked man turnetli away from the wickedness he hath committed, and doeth that which is lawful and right, he shall save his soul alive/ "

Economical Soups.— Most people imagine that no soup can be nutritious which does not contain a large proportion of butcher's meat. According to recent chemical researches known, not only can a tolerably nutritious soup be mad* with only a little meat, but a highly nutritive soup without any meat at all ! It will be difficult to convince the sceptical of this, but vet it is very capable of satisfactory demonstration. One description of food is more or less nutritious than another in proportion as the one contains more or less than the other of those two leading principles, one to form the blood and with it the flesh; the other to supply the animal heat, material for bone, and the innutritious matter ne*' cessary for healthful action of the aliment. Nowcertain vegetable productions are formed, by analysis of undoubted authority (the celebrated chemist " Liebeg")> to contain above three times | more nutritive matter than flesh meat of a like weight. In other words, it is found that peat, lentrils, barley meal, wheaten meal, beans, sago, E maize meal, oatmeal, and rice, yield respectively for every hundred pounds weight 84lbs. to 921bs. 4oz. of nutrition j and butcher's meat in each hundred pound weight, but 251b». j while potatoes, which are generally supposed to be more nutritive than most vegetable production!, arefound by the same analysis to be almost the least so from yielding but 281bs. in every lOOlbs. Vegetable food would therefore seem to be the sustaining principle of all organised bodies. The language of Scripture is singularly significant of this—" AH flesh is but grass " To use the words of Liebeg— «' Vegetables produce in their organism, the blood of all animals j for the carnivore in consuming the blood and flesh of the ■ graminivora, consume, strictly speaking, only the vegetable principles which have served for the ■ nutrition of the latter." Upon these hypotheses* a gentleman of Lancashire (Mr. Sirapion) h«t lately put forth a clever pamphlet in which he gives recipes for the concoction of live several , sorts of nutritive and palatable soup, compounded entirely of vegetables, without any meat— and and the cost of preparing 100 gallons of each sort at English prices. Perhaps a knowledge pi , them may not be unacceptable to our domestic economists here. , ,

The soups above recommended (Mr. Simpson Stay?) have a consistency greater than is usual, being solid when cold ; and they will be found, both in flavour, and simplicity of preparation, to surpass the generality of soups ; whilst, from the obvious reasons of their containing more nutriment than most others, they will give general satisfaction as nutrimentlv* food.

Coming Harvest in Ireland — Bad though our present prospects be, we see glimpses of retrieval for the future, much of the old inactivity has yielded to energy and self-reliance. As the tillingseason draws to a dose, the greatest efforts are being made to compensate for past neglect. I lie* fine weather has reacted on the popular despondency, and brought the listless and hopelew into the field* In theSoulh especiully, the past week has been one of real agricultural movement. Limerick, one of the richest eouutie* in Ireland, isrepoited to be full sown—wheat, beyond an average— oats and barley a fuir average— and potatoes in reasonable abundance. Crowds of people, says the timer ick Chronicle, are now «eea from morning to night in theitelus.

No, 1, Barley and Brtaa d. . £ «. a. 'rincipal Ingredients ... . .. lb Green Herbs oz. Black Pepper ... ... OS. Cayenne ... ... ... lb. Salt ,M, M 4. 0 16 7* ...0 0 8 ... 0 0 4* ... 0 0 o|' „.0 0 1 2 1-10 farthings per Quart ... 0 17 9fc

'rincipal Ingredients ..» ••• ieasouing, as in No. 3 ... ••• ... I 2 m ... 0 0 ll£ 2 9-10 farthings per quart ... 1 3 10

No. 5, Peas and Barley,

•rincipal ingredients ieaioniug, as iv No. 3 ... 1 19 ..o o lij 2 7-10 farthings per Quart ... 1 2 8g

No. 4 Peas and Maize,

'rincipal Ingredients 0 oz. Black Pepper : oz. Cayenne ♦•• ,01b Salt «. ... ... 1 5 7 ... 0 0 8| ... 0 0 I ... 0 0 2 3 2-10 farthings per quart ... 1 6 6

No 2, Peas and Sago* No. 3.Peas and Rice.