The Superior times. [volume] (Superior, Wis.) 1870-1912, 1870-11-19
FARM. GARDEN AND HOUSEHOLD.
Hints TO Housek sepers-HoW to Buy
Fe0d

gives these practical bits of advice to youns
| housekeepers:
In buying beef remember that ox-bee1
| is the best. The animal should be five o,
six years old before it is killed if you would
have the best beef If well fed it will be
| fine grained the lean should be bright
red color, and well mingled with fat. L
there is not q good quality Of fat running
| through it the beef will be tough, and not
well favored. The fat should be rich
clear white, just tinged with yellow
and firm, and the suet also.
Heller or COW beef is paler than OK beef,
firmer grained, the fat a clear white, and
the bones smaller, bat it is not as rich OF
Juicy. When the animal is too old, OF
| badly fed, it is of dark red, the fat skin
ny and tough, and in very old beef horny
substance will be found running through
the ribs. When it is pressed if the N al
rises quickly ifom the finger it is good
but if the finger dent rises slowly, or not
at all. do not buy it; it is poor meat
! The sirloin and the middle ribs are the
| best for roasting. II you by sirIoin
have it cut from the "chump end,
which has a good undercut or fllet.
The rump is often preferred by epicures,
but being too large 10 roast whole roast
is usually cut from what is called the
'chump end Porter house steak is the
best for broiling, but not the most econom-
ical. One rib is too small for baking; il
dries In cooking, and is not good econo-
my unless you take out the bone, roll the
meat and stuff it, when it makes a nice
dish for small family.
Veal should be small and white, the kid
ney well covered with fat. II the calf is
o. er ten weeks old, the meat will be coarse.
The flesh should be dry and white. Il
coarse grained, moist and clammy, have
nothing to do with it. The fillet, loin' aad
shoulder are the best for roasting. The
breast, we'll cut and jointed, makes q fine
stew or pot-pie, and is better economy than
when baked or roasted. Veal is excellent
TO make ''stock" for soups; the knuckle or
poorer parts Of the neck are just as good
! for soup as the more expensive parts.
Mutton should be dark colored, and
have plenty of fat. The color determines
the age, and age is considered O mark OF
excellence in mutton. 1t should be five or
six years old to satisfy a lover of mutton.
All the joints may be roasted; but the sad
die, ana next TO that tie haunch the leg
and loin undiyided-are the best. Chops
are cut from the loin, outlets from the leg,
| the best end of the neck or thick end of the
| loin. The leg and neck are often boiled.
Lamb should be small, pale red and fat
Best roasted. The leg, whensthe lamb at
talns good size, is excellent boiled.
Pork should never be bought except from
o butcher whose honesty you are sura of,
and who knows where the pork was fat
! tened. 1t is not very healthy meat ct
! the best, and none should be used unless
c0rn-fed. There is much bad or diseased
! pork sold, and 1t is very dangerous food.
II the flesh feels fabby or clammy to the
touch 1t is not good, and should not on
! any account, be used II there are kernels
in the fat, let it alone. The fat should be
hard, the lean white and in2 in the grain,
and the rind thin and smooth
As soon as your meat OF any kind is
brought home from the butcher, wipe it
with clean, dry cloth. Ii In summer you
! find any ''hy-blows," which is very com
mon. cut them out at once, and no harm
will be done. In the loins a long pipe runs
/ by the bone; that should be taken
out immediately. or il few hours
1t will faint and spoil the whole
| joint. II the meat is not to be used al
onos dredge it with pepper. Powdered
charcoal busted over meat will help to
aeep it sweet, or will remove any faint
already begun. 1t Is wise to keep charcoal
on hand during warm weather; it is won
dertully efficacious in preserving meat, and
II busted over 1t while hanging it can all be
washed off when you are ready to cook it
| Most meat is ~ re tender and easily digest
| ed II kept hanging some time, and charcoal
is reat and reliable aid in preserving it.
! Lamb and veal cannot be kept as safely as
! beef and mutton.
In choosing turkey and fowls bear in
mind that the male bird, If young, viii
have a smooth leg and short spur, eyes
bright and full. feet supple. The hen may
be judged by the same signs, and if these
are not found, be sure the birds are stale
and old.
Ducks, geese and pigeons should have
pliable feet; if stiff, they are old In all
the vent should be firm; if discolored or
tiabby, they are stale. This last sign
should be remembered in judging of all
poultry or game.
The eyes of fish should be bright, the
gills clear red, body stiff aud smell not I'M
pleasant, or rather, not stale, for we i'm
aglne that fish can never be OF pleasant
smell, however palatable they may be to
the taste
AS far as possible buy all stores by the
quantity; II nothing else, you save the
weight of paper, no small item in the
course OF year; but there is always some
reduction when an article is purchased at
wholesale. Yo1 save the retail commits
sion, II nothing more.
How TIE PREMIUM CHEESE WAS MADE
At the late fair Of the Kenosha County So.
cie,y, the first premium on cheese was
awarded to r. S. Huston, of Pleasant
Prairie. The following is his statement in
relation to its manufacture: ''The milk that
is brought in at night is set in the vat to
cool; before adding warm milk the milk in
the vat is skinned; the milk is then heat
ed to 81 degrees, the cream that has been
taken off is made Impid by adding water,
either warm or cold, and returned to the vat
when sufficient rennet is added to coagulate
the milk liz from thirty to forty minutes :;
colOred with annette to good butter color,
when the curd Is cut crosswise, let it stand
until it settles two or three inches below
the surface, then raise carefully and run
up the heat to 80 degrees; then cut again
10 the size Of corn; let 1t settle; then raise
the heat slowly to 100 degrees; then let it
stand till the acid is sufficiently developed,
which is determined by applying piece
OF curd to 81 hot iron, wher Il will draw out
IN threads resembling fine silk about an
inch long, then we think it ready for the
press, then drain and salt the curd q
pounds TO 100 pounds; curd and press "a
hours
Qua Pooh DAIRY SEAsoN.-From CONVEX
sation with dairymen at fairs IN different
portions of the northwest, the past season,
is represented by all as very poor one for
the dairy business. The drought, which
was general during the months when most
milk is expected, was very severe, greatly
lessening the supply of feed and in some
sections producing a scarcity of water AS
a consequence. the falling off of milk is
variousIy estimated at from fourth to a