Rensselaer Republican, Volume 16, Number 52, Rensselaer, Jasper County, 4 September 1884 — Oatmeal Nine Days Old. [ARTICLE]

Oatmeal Nine Days Old.

I find that oatmeatporridge is greatly improved by being made some days before it is required, then stored in a closed jar, brought forth and heated for use. The change effected, is just that which, theoretically may be expected—namely, a softening of the fibrous material and a sweetening due to the formation of sugar. This sweetening I observed many years ago in some gruel that was partly eaten one night and left standing until next morning, when I thought it tasted sweeter, but, to be assured of this, I had it warmed again two nights, afterward, so that it might be tasted under the same conditions of temperature, palate, Stc., as at first. The sweetness was still more distinct, but the experiment was carried no further. I have lately learned that my ensilage notion is not absolutely new. A friend who read my Cantor lectures tells me that he has long been accustomed to have seven dishes of porridge in his larder, corresponding to the days of the week, so that next Monday’s breakfast was cooked the Monday before, and so on, each being warmed again on the day fixed for its final execution, and each being thus seven days old. He finds the result more digestible than newly made porridge. The classical nine days’ old pease-pudding is a similar anticipation, and I find, rather curiously, that nine days is about the limit to which it may be practically kept before mildew—moldiness—is sufficiently established to spoil the pudMathew Williams, in Popular Science Monthly.