Rensselaer Republican, Volume 16, Number 52, Rensselaer, Jasper County, 4 September 1884 — What Actors Should Eat. [ARTICLE]

What Actors Should Eat.

Shoemakers and butchers, says a writer in a French dramatic review, can eat what they please. Not so actors, who must vary their food to suit the parts they play. In the first place, they must not eat artichokes, for artichokes make people sputter in talking. When a singer orders rabbits at a restaurant he must ask to see the head, to make sure that he is not being imposed upon. The cat is the tenor’s worst enemy. Singers must also eschew sweets. Bassos and heavy villians generally must eat game, especially the dark moat, and drink heavy wines. Wild boar is good, but not the tame variety. The man who plays the hero should feed upon raw roast beef, washed down with old port wine. The ingenues should avoid high seasoning and rich sauces. . Chicken and spinach, with milk as a beverage; but let them beware of the calf's head. Of course, the young man who takes the lover’s part should fly from beefsteak and onions as from a pestilence. Those who play such diaphanous parts as the commander in “Don Juan” and the elder Mr. Hamlet should not be allowed to dine at all.