Word: oatmealization
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...George T. Harding, the President's father: "I celebrated my 79th birthday by hitching up my sorrel mare and driving to the offices of The Marion Star, where I received congratulations. Later I gave my receipt for good health: 'Eat rye bread and oatmeal; they keep the arteries clean.' From my distinguished son I received a sum of money...
...chief magistrate of Boston, this time alone, spent the night incognito among the dwellers of his capital. As "No. 69" he slept at the Wayfarer's Lodge, and with 75 other "down-and-outers" chopped wood from five 'till nine in order to earn his breakfast of oatmeal, bread and coffee. "And they came to a fair garden all set about with trees, wherein was a fountain and in the midst whereof there stood a pavilion--" relates the Book of the Thousand and One Nights. Something rather different must have greeted the Mayor for he has since recommended the expenditure...
...hand, to designate the thing produced, all Saxon-and, on the other, beef, mutton, veal, pork, all Norman-French-to indicate the thing consumed. In the same way while the names of the various grains continue Saxon as well as the product of the inferier kinds when ground, as oatmeal, barleymeal, ryemeal, yet that which was used by the higher classes gets a foreign name-flour. Thus we find a principle of caste established in our language by the mere necessities of the case. To bury remains Saxon, because everybody must at last be put in the earth...
Fruits, which under the old system were seldom if ever allowed, are now given freely twice a day. Bananas, apples, grapes and oranges are those usually served during the football season. For breakfast there is, besides these, oatmeal, cracked wheat, and hominy, with plenty of cream and sugar, beefsteak, mutton chops, broiled chicken and eggs. For lunch, cereals are served again and the same meats as at breakfast, with baked, stewed or boiled potatoes. Several kinds of fish are allowed, but are little cared...
...winter of 1887-88, there was hardly an article of food at the Hall which did not cause complaint. The bread was half the time sour, and the water foul; the oatmeal and the vegetables were often so cooked as to be uneatable; the fish, poultry, chops, coffee, were positively bad. Very little order was kept during meals. The bill of fare was chosen by regular routine, so that you could predict every meal beforehand. And with all this, the price of board averaged $4.23 a week during the first two terms. This was the condition into which inefficient management...