The Middlebury register. [volume] (Middlebury, Vt.) 1850-1882, 1870-12-27
The Use of Meat.

Much diversity of opinion exists in regard TO the
fitness of Meat for food. Some regard 1t as the source
of much of the sickness in our land and Others think
that its extensive by orehthers the cause
ofthcr rugged health dong life For our part
believe that those who use meat are much longer
lived and much harder, than those who do not
Since the days of Noah, meat has formed an import
ant part of the diet of the human race until now after
more than 1000 years. latter day rcformcrs have
discovered that it is not fit to eat Some even go so
far to assert that persons will partake of the nature
of the animals upon which they subsis Thus, those
who eat pork viii become dull and slohn and worst
of all hoggsh but those who so fortunate to be
fond OF good mutton, will acquire amb-likc DISPOSE
ton What then must be the characteristics of those
who partakc largely of geese and turkeys and ducks
or who have special fancy for such fashionable dishes
as mudurtles and bullfrogs? For our part we have
no patience with these thin-booded, hatchet-faced
scrawny reformers, who prescribe sawdust buildings
plank beds and short commons for the rising genera
ton. 1t is a hard sight to see young man with the
pluck all taken out of him by IA meager diet. No
man expects to fit trottng horse for the course
by feeding him limited amount of bog hay. No
more man attain to the full development of his
God given powers, without generous diet of the
best food.
Among the best articles of meat arc beef mutton,
fowls and wild game Beet we think, stands at the
head of the list There is, however, much beef spoil
ed in cooking. The proper way to cook any kind of
meat is to retain the juices in the meat. If beef is
fried for long time it stews out all the juices hard
ems ctendon, and leaves about as paatabe and d
is abused frying. What untold horrors of dys-
pepsa have arisen like ghosts from wichs caldron
from the smoky depths of the frying pan. The best
way to cook beef steak is TO bro it, but in broiling
beef steak have learned to fry it, and still retain the
juices and make it tender The steak should be cut
abont half inch thick The next process is usually
pounding the beef but if you have poor, tough beef
Il will not he made tender by any amount of beating
and mauling Much of our beefgets to much pounding
before it is killed Ifyou draw logs with yoke Of
all winter and in the spring kill them for beef
the probability they have been pounded enough al
ready. Having your steak prepared heat your spider
hot and grease ii as you would pan cake griddlc
Now put in your beef steak turn il over few times,
and in three or four minutes it is cooked through
You may now put it upon plate and salt it. Never
salt meat before ii is cooked for it makes it tough
After sailing put little melted butter suet, and
place it in the oven for two or three minutes when
you will have some beef which you relish ,,and
which will be dgcstcd at least hour sooner than
that cooked in the ordinary way.
In regard to the cooking or eating of pork have
no advice to give. am not particularly friendly to
the race feel good deal like a certain friend OF
mine, who used to say that he would willingly 60
across the road any time TO kick hog. / do not he
lieve that pork is poisonous, but consider it far in
feror to other kinds of meat 1t requires five hours
and fifteen minutes to digest pork, so that few people
have stomach strong enough to digest it, ] can
understand how the man who SWINGS his ave aIl day