The expansion of institutional care for the poor and sick in the United States during the late nineteenth century included increased attention on the benefits of farms as a component of institutional life. Farms attached to almshouses or poor farms were publicly funded ways to produce food for the destitute of communities and in this way played a significant part in social welfare provisions. The success or failure of those farms, in turn, affected the quality of meals served to residents of the institutions. Far from being a workhouse, poor farms were institutions that relied on the skilled management of farmers and their wives, who were capable of putting balanced meals on the table. Good farming practices at the institution regularly led to decent meals for the poor. This manuscript explores the role of food production and preparation at U.S. institutions for the poor, and details how food security issues were publicly handled in the late nineteenth century.

在19世纪后期，美国对穷人和病人的机构照料扩大了，这包括人们越来越重视农场作为机构生活的一部分而带来的好处。附属于施舍的农场或贫穷的农场是公共资助的为社区贫困人口生产粮食的方式，因此在社会福利规定中发挥了重要作用。这些农场的成败反过来影响了为机构居民提供餐食的质量。贫穷的农场远不是一个工作场所，而是依靠对农民及其妻子进行熟练管理的机构，他们有能力在餐桌上保持均衡饮食。该机构良好的耕作习惯经常为穷人提供可口的饭菜。该手稿探讨了美国食品生产和准备的作用