The British Press; or, Morning Literary Advertiser.
London, England, 1824-07-27 00:00:00

ECONOMI OF THE LARDER.

I From the ►'aattti, tirade ef Hasa.]
In order to have your things sweet and good, your larder
ought to have a free current of air strmnitng through it at
all times, for if the air tover stagnate, the least corrupt par-
tick of uncut or vegetable that is suspended in it will become
like a blue-bottle fly, a ready incerument of its own propa-
gation, and may goon corrupt and spoil half the things you
have stored. If you cannot therefore have a stream of air
from opposite windows, you must procure it by means of a
flue from the outside. Your meat should not on any
laccount be exposed to what the chemists term
and consequently the larder must be sheltered from the'
sun, and in order to have an equable hest we should re-
commend a northern situation. _ _

When you have not a proper place for a laftler in your
house, as often happens in modern town-hou.. s. you should
procure a hanging-safe. and put it up in an airy situation.
Joints of meat may and ought, in general, to he exposed.
in the hider or safe, to currents of air, till their tough
parts have become tender, which they cannot be without
this process of hanging. We have an easier or at least a
shorter way of managing game or poultry, by which these
can be prepared for the kitchen, when any emergency re-
quires their presence—tamely, to lay them when t'rcrh
killed in a heap of wheat, when they will become tender
and palatable in about forty-eight hours.
In the case of game, when the weather is very warm, it
is an excellent device to put a stopper of charcoal in the
vent, with s string tied tightly round the neck. It is the
property of charcobl to take up all putrid matter, u a
sponge takes up water, and by testing advantage of this
property you may shills preserve your meat sweet though
it be almost dissolving by keeping. The same valuable
property of charcoal may be turned to good advantage in
cooking meat a little tainted, which being boiled along
with some charcoal, will be rendered not only sweet and
wholesome, but it will be more tender, and therefore more,
digestible than if it had from the first been free from taint.
It is quite a vulgar error, indeed, that tainted meat is un-'
wholesome, for the stomach hss the power of radaring
even the most putrid meat almost instantly sweet, as was
proved by the ingenious experiments of 1)r. Fordyce and
Mr. stark.

Another secret worth knowirr, is, that when meat is
tainted in an extreme degree, and Which we have novrl
shewn you is not unwholesome, that you mar at once
destroy its unplvasant flavour and odour by washing it first
in cold water, then in strong amanile• tea, afterwards
sprinkling it with salt and pepper, and it will be fit to be
dressztl on the following day.
The new discovery of the parolizneutos acid may also be
advantageously employed in the larder for preserving meat,'
and also for recovering what has become tainted. It is
best arplie.l to the meat by means of a brush, or the meat
may be plunged into it for a few s2conils. In this way
you may keep cutlets, kidneys, liver, and rabbits, as long
as you please; as fresh as on the day when they were pro-
cured from the market. You know that smoked, provisions
will keep a■ long as it is desired, while those merely dried
in a stove will not. The reason is, that the smoke con-
tains the pyroliemeous sell, or vinegar and oil of wood,
whose preservative properties arc so remarkable. Keep-
ing meat immersed in molasses has also the effect of pre-
serving it as long as you please.