The Plymouth Democrat. (Plymouth, Ind.) 1869-1941, 1870-02-03
Animal Food and it's Preservation.

AS general thing, we eat double the
animal food that we ought. A certain
portion is undoubtedly needed to secure
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
for children, Il moderate supply of animal
food once day--and that as near the mid
die of the day as possible-is sufficient.
Besides a 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, if not quite so disgusting, as intern
perance in the use of ardent spirits.
1t 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 no
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 it lOse) much that, with little in
| gcnuity, may furnish many palatable
and nutritious dish.
| a great! deal depends, too, upon a
thoughtful, observant care for the preserva-
ton as well as best use of meat and fish
even more than for fruits and vegetables
because, by neglect, what is really health
full and wholesome. becomes frequently a
| nOxiOus poison-is, indeed, often unwit-
| tlngly served at table when in that cOndi-
| ton.
In order to preserve animal food from
decay, it should lose its natural heat as
soon as possible after killing, and then be
kept cold until it is cooked. Fresh meat
and fish may be kept in good condition a
! great while when frozen, but at the first
signs OF thawlng they must be cooked as
decay then follows rapidly. During the
winter, closets, boxes or tubs where these
articles OF food Can be placed and snow or
| ice retained without melting, are a great
| convenience for hOusekeepers.
Ice-houses and refrigerators are desira-
| bic where they can be had for summer
use. Even the simple arrangements just
mentioned can be made available, how
| ever, in warm weather-the ice being
kept from melting rapidly by wrapping il
in wooden cloth but there must be great
| pains taken to cleanse and ventilate often
| both these receptacles and the ice cloths.
The shelves and walls of ice houses and
refrigeTatOrs also need to be frequently
attended to for the same purpose, lest the
| flavor of some articles of food become in
jured by the concentrated exhalations of
different dishes, or from contact with the
crumbs sometimes carclessly suffered TO
| lie around. Most persons who rejoice in
| the luxury ola acelt know how convenient
| a close closing bucket-better still tier
of tightly fitting boXcs-is for affOrding
| this desired GOODNESS, that is if windlass
or some similar continuance is employed
| to raise it easily.
If none of these conveniences are avail
able the housekeeper will wipe all mos-
ture from the meat that is to be kept fresh,
shake little fine salt over the bare flesh
and into all its crevices, and then, screen
ing il from the flies, set it In the cellar or
mand, until it can be cooked Use the
same care and precaution with all sorts of
fresh meat If it should get slightly faint
ed, cover it with fine charcoal for few
hours before cooking.
Salt is considered the best preventative
for meats and fish, as, while preventing
decay, it retains their fibres in natural
state. n-drying-causing an
evaporation, or concentration of the juices,
and consequent hardening of the fibres, is
at times desirable process of preserva-
ton; but unless such food is properly
cooked it is exceedingly indigestible. The
antiseptic properties of smoke are also
called in for keeping flesh and fish from
decay-the flavor which it imparts being
agreeable To some palates; and though
smoked meats are not SO healthful as the
fresh, they can be used sparingy with no
i'll effects. Spices, too, sometimes serve in
the same capacity but not much of such
preserved food is to be commended. OF
all these methods, sailing or corning is the
least Objectionable. When properly per-
formed, and the salt food well cooked, its
occasional use makes a variety i'm diet, and
it is scarcely less nutritious and salutary
than when in its fresh state: while. for
obvious reasons, it must be the chief de-