Perrysburg journal. (Perrysburg, Wood Co., O. [Ohio]) 186?-1965, 1870-02-04
Animal Food and IFS Preservation,

Asa general thing, we eat double the
animal food that we ought A certain
portion is undoubtedly needed to secure q
proper physical development and to sus-
tain bodily and mental strength; but the
excessive use of flesh diet, stimulates the
passions, stupefies the brain, and fills the
whole system with disease.
For persons of sedentary habits, and
Tor children, o moderate supply of animal
food once day--and that as near the mid.
die of the day as possible-is sufficient
Besides reasonable amount at the noon.
day meal, for those who lead active lives
-laboring much in the open air, or with
in doors, at occupations which make great
demands upon the bodily energies-a small
quantity OF meat at breakfast is necessary.
More than this is intemperance, as delete
rious, II not quite so disgusting, as intem.
perance in the use of ardent spirits.
IL is true, the season has something to
do with this matter, the appetite craving
larger quantities of meat, on account OF
its heat imparting properties, in cold than
IN warm weather. But less hearty nour-
ishment when well cooked and furnished
in abundance, is TO be preferred for three.
quarters of our diet where plenty of heat
is obtained by means OF comfortable
rooms and warm clothing.
The expense of animal food is also nc
small consideration in the management OF
family. No hOusekeeper need be told
IN these days OF high prices, that the very
most should be made of everything that
comes under that name, still the best OF
cooks, and the most prudent, waste 1--WE
will call II lose) much that, with little in,
genuity, may furnish many palatablc
and nutritious dish.
A great deal depends, too, upon a
thoughtful, ,observant care for the preserya
tion as well as best use of meat and fsh-
even more than for fruits and vegetables
because, by neglect, what is really health
ful and wholesome, becomes frequently q
noxious poison-is, indeed, often unwit
tingly served at table when in that condi
tion.
In order to preserve animal food from
decay, 1t should lose its natural heat n.
soon as possible after killing, and then bC
kept cold until it is cooked. Fresh meal
and fish may be kept in good condition d
great while when frozen, but at the first
signs of thawing they must be cooked, q.
decay then follows rapidly, During the
winter, closets, boxes or tubs where these
articles of food can be placed and snow OF
ice retained without melting, are great
| lOE IOuSekeeDerS,
lce.houscs and refrigerators are desira
Die where they can be had for summer
use. Even the simple arrangements Just
mentioned can be made available, how.
ever, in warm weatheT-the ice boinp
kept from melting rapidly by wrapping Il
in wooden cloth but there must be great
pains taken to cleanse and ventilate often
both these rcceptacles and the ice cloths
The shelves and walls of ice houses and
retrigeIators also need 10 be frequently
attended to for the samo purpose lest the
flavor of some articles of food become In.
iured by the concentrated exhalations of
different dishes, or from contact with tho
crumbs sometimes carelessly suffered Ia
lie around. Most persons who rejoice i'm
the luxury ofa tnSll know how convenient
close closing bucket-better still A tier
Of tightly fitting boNes-is for affordinc
this desired coldness, that is if a wipdlass
or some similar contriyance is employed
to raise il easily.
IL none of these conveniences are avail.
able the housekeeper will wine all mois.
ture from the meat that is to be kent fresh.
shake little fine salt over the bare flesb
and into all its crevices, and then, screen.
ing II from the flies, set il in the cellar OF
in the coolest airiest place she can com.
mand, until it can be cooked. Use the
same care and precaution with all sorts OF
fresh meat If it should get slightly taint
ed, cover IL with fine charcoal for a few
hours before cooking
Salt is considered the best preseryatiye
for meats and fish, as, while preventing
decay, ii retains their tibres in a natural
state, essicatien-drying-c -causing an
evaporation, or concentration of the Juices
and consequent hardening of the fi6res, /.
at times q desirable process of nreserya.
ton; but unless such food is pronerly
cooked it isexeeedingly indigestible. The
antiseptic properties of smoke are alsc
called in for Keeping flesh and fish from
decay-the flavor which II imparts being
agreeable to some palates; and though
smoked meats are not so healthful as The
ffesh, they can be used Sparingly with nc
i'll effects Spices, too, sometimes serve In
the same capacity; but not much of such
preserved food is to be commended. Ol
all these methods, sailing OF corning is the
least Objectionable. When properly per
formed, and the salt food wen cooked. its
occasional use makes variety in diet, and
II is scarcely less nutritious and salutary
than when in its fresh state while fol
obvious reasons II must Be the chief de.