Read Ebook: Enquire Within Upon Everything The Great Victorian Domestic Standby by Philp Robert Kemp

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Ebook has 5114 lines and 498118 words, and 103 pages

ADULTERATIONS OF FOOD, TESTS FOR 2747

BEVERAGES, PREPARATION OF, AND RECEIPTS FOR 565, 2267, 2455

BIRD-KEEPING, BEE-KEEPING, AND POULTRY-KEEPING 2155

CARVING, ARRANGEMENTS OF THE DINNER TABLE, ETC. 2616

CHILDREN, REARING AND MANAGEMENT OF 2025

CHOICE OF FOOD, MARKETING, ETC. 1

CONFECTIONERY: CAKES, JELLIES, SWEETMEATS 2091

CORRECT SPEAKING, HINTS ON WRITING 161

DECORATION, PAINTING, STAINING, GILDING, ETC. 1413

DRESS, CHOICE, ARRANGEMENT, AND CARE OF 1926

DYEING, SCOURING, CLEANING, LAUNDRY OPERATIONS 2682

EMERGENCIES AND ACCIDENTS, DROWNING, FIRE, ETC. 1376

ETIQUETTE, FORMS AND CEREMONIES OF 1924

FOOD OF VARIOUS KINDS, WHEN IN SEASON 30

FANCY NEEDLEWORK 1808

FUEL, LIGHTING, ETC., ECONOMY AND MANAGEMENT OF 984

FURNITURE, SELECTION AND ARRANGEMENT OF 296

GARDENING OPERATIONS THROUGHOUT THE YEAR 249

HOUSEHOLD CARPENTRY, MENDING, REPAIRING 308

INDOOR GAMES AND AMUSEMENTS 45

LADIES' EMPLOYMENTS: LEATHER-WORK, DIAPHANIE ETC. 2506

LEGAL INFORMATION AND ADVICE 1440

MEDICAL AND SURGICAL ADVICE 475

MINOR COMPLAINTS, COUGH, CRAMP ETC. 553

MISCELLANEOUS PREPARATIONS: INK, GUM, CEMENT, ETC. 2481

OUTDOOR SPORTS AND PASTIMES, LAWN TENNIS 2568

POISONING, TREATMENT IN CASES OF 1340

PREPARATION OF FOOD, COOKING OPERATIONS 1003

PRESERVING AND PICKLING, HINTS ON 1619

MODELLING, PREPARING BOTANICAL SPECIMENS, ETC. 2330

RULES OF CONDUCT: COUNSELS, HINTS, ADVICE 2180

SANITARY PRECAUTIONS AND REGULATIONS 1717

SAUCES, RELISHES, ZESTS, HOW TO PREPARE 2203

TABLES OF PERCENTAGES, INTEREST, MARKETING, WAGES 2770

TOILET REQUISITES, RECEIPTS FOR, ETC. 1677

ENQUIRE WITHIN

UPON

EVERYTHING.

must be perfectly fresh, or it is a very indifferent fish; it will neither bear carriage, nor being kept many hours out of the water. The firmness of the flesh and the clearness of the eyes must be the criteria of fresh mackerel, as they are of all other fish.

are rigid and firm when fresh; the under side should be of a rich cream colour. When out of season, or too long kept, this becomes a bluish white, and the flesh soft and flaccid. A clear bright eye in any fish is also a mark of its being fresh and good.

is known to be fresh by the rigidity of the muscles , the redness of the gills, and clearness of the eyes. Crimping much improves this fish.

The flavour and excellence of this fish depend upon its freshness and the shortness of time since it was caught; for no method can completely preserve the delicate flavour that salmon has when just taken out of the water. A great deal of what is brought to London has been packed in ice, and comes from the Scotch and Irish rivers, and, though perfectly fresh, is not quite equal to salmon from English streams.

should be eaten when very fresh; and, like mackerel, will not remain good many hours after they are caught. But they are excellent, especially for breakfast relishes, either salted, split, dried, and peppered, or pickled. Mackerel are very good when prepared in either of these ways.

The remarks as to firmness and clear fresh eyes apply to this variety of fish, of which there are carp, tench, pike, perch, &c.

recently caught, have always some remains of muscular action in the claws, which may be excited by pressing the eyes with the finger; when this cannot be produced, the lobster must have been too long kept. When boiled, the tail preserves its elasticity if fresh, but loses it as soon as it becomes stale. The heaviest lobsters are the best; when light they are watery and poor. Hen lobsters may generally be known by the spawn, or by the breadth of the "flap."

must be chosen by observations similar to those given above in the choice of lobsters. Crabs have an agreeable smell when fresh.

when fresh, are firm and crisp.

If fresh, the shell is firmly closed; when the shells of oysters are open, they are dead, and unfit for food. The small-shelled oysters, the Byfleet, Colchester, and Milford, are the finest in flavour. Larger kinds, as the Torbay oysters, are generally considered only fit for stewing and sauces, and as an addition to rump-steak puddings and pies, though some persons prefer them to the smaller oysters, even when not cooked. Of late years English oysters have become scarce and dear; and in consequence the American Blue Point oysters find a ready market.

The grain of ox beef, when good, is loose, the meat red, and the fat inclining to yellow. Cow beef, on the contrary, has a closer grain and whiter fat, but the meat is scarcely as red as that of ox beef. Inferior beef, which is meat obtained from ill-fed animals, or from those which had become too old for food, may be known by a hard, skinny fat, a dark red lean, and, in old animals, a line of horny texture running through the meat of the ribs. When meat rises up quickly, after being pressed by the finger, it may be considered as being the flesh of an animal which was in its prime; but when the dent made by pressure returns slowly, or remains visible, the animal had probably passed its prime, and the meat consequently must be of inferior quality.

should be delicately white, though it is often juicy and well-flavoured when rather dark in colour. Butchers, it is said, bleed calves purposely before killing them, with a view to make the flesh white, but this also makes it dry and flavourless. On examining the loin, if the fat enveloping the kidney be white and firm-looking, the meat will probably be prime and recently killed. Veal will not keep so long as an older meat, especially in hot or damp weather: when going, the fat becomes soft and moist, the meat flabby and spotted, and somewhat porous like sponge. Large, overgrown veal is inferior to small, delicate, yet fat veal. The fillet of a cow-calf is known by the udder attached to it, and by the softness of the skin; it is preferable to the veal of a bull-calf.

The meat should be firm and close in grain, and red in colour, the fat white and firm. Mutton is in its prime when the sheep is about five years old, though it is often killed much younger. If too young, the flesh feels tender when pinched; if too old, on being pinched it wrinkles up, and so remains. In young mutton, the fat readily separates; in old, it is held together by strings of skin. In sheep diseased of the rot, the flesh is very pale-coloured, the fat inclining to yellow; the meat appears loose from the bone, and, if squeezed, drops of water ooze out from the grains; after cooking, the meat drops clean away from the bones. Wether mutton is preferred to that of the ewe; it may be known by the lump of fat on the inside of the thigh.

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