Vermont watchman and State journal. [volume] (Montpelier, Vt.) 1836-1883, 1871-02-08
Fat. Frying and Broiling.


BY Jriu cotw,N.
That fat is not food is a principle which |
see more and more frequently expressed Of
late by scientific writers. | have, therefore,
been led to inquire whether there are any
facts in everyday life which will help any
thinking person to form an opinion for
himself on that subject have looked into
the habits Of animals think they seldom
eat it when lean meat can be bad, and very
little Of it any way.
PAT Is DEAD NATTER
(in most cases,) and accumulated in a system
which takes more food than it can work Oh
healthily 1t is stored away in the cellular
tissue. The latter contains some nutrition
which is left in the "scraps," and thesc, ari-
mails frequently eat
But pure fat--who eats it? The Eslui.
maux, as everybody will tell us, eats immense
quantities Of it. We'll, if it we're very nutri-
tious he could not cat "immense quantities
But his eating it does not prove that il nour-
ishes him, any more than alcohol nourshes
some Of our nearer neighbors. The Esqui.
maux also eats lean muscle, and the tissue Of
the blubber itself contains some uutriment
But suppose fat were food, who would wish
to live on il, If it would make him ike an
Esquimaux? Shall We try it II it is as
nutritious as our use Of it seems to indicate,
we ought to be able to make at least one COM
Portable meal Of it.
MEAL or FAT.
What will you have? lard, tallow, goose
oil or bears grease, one or all Of them ?
Serve warm or cold and as tastetuly as you
please mold and curl and decorate. To
what will you be helped You do not seem
to eat heartily. In fact you only taste and
nibble. Not accustomed to such fare ? Well,
here is some such sausage fat as you trim
med your grddlc cakes with this morning
Here is the top Of the chicken gravy you had
yesterday. Better still, here is some fresh
fish oil such as the Esquimaux drink. do
not see as these suit YOU any better. DO you
give it up }? You are not an E,Wimaux?'
Well, if you were, you could not live on such
things.
But the doctors say cod liver oil is very
Strengthening, iattcning. Let them prove il
then. No, better still, you may prove it.
Here is some. Will it help you make out a
dinner You beg to be excused | am sorry
it is not any more inviting, since II is SO
wholesome % Whatnonscnsel
On further reflection, you may say that you
take fat as a relish, and, (f you have read it
somewhere,) to aid digestion. Let US see /:
If your food is good aud properly prepared,
it ought not to require the addition Of any
thing that is not food to make it relish. Put.
ting anything into the stomach that is not
food, taxes the stoma to dispose Of it, What
is the case with fat2 The gastric juice can.
not digest it. Docs that seem to indicate
that it is good food 2 Ii it is Tot mingled
too intimately with other substances, il
passes out Of the stomach as fat still ant
there is no proof that it nourishes the system
in any way.
FAT COOKED *.
But we do not often take It mingled will
other substances We coat il upon, or cook
into, any variety Of other matter--anima
vegetable and cereal, and send them down 70
the stomach to digest. What can it do
The fat, as we have seen, does not acsnow
edge the power of the great solvent, the ga
trie juice, but then there, locked up in it,
the hbrpus nourishmeut that mist be diges
ed by the gastric juice, or not at all. So tn
stomach sets to work with its muscular pol
err 1t beats and works, and rubs the al
ment, to get the fat out, and some say that
calls in the bile to help but the bile and III
gastric juice do not work together cordial
while the bile and the fat get up a "suds
" Clean out the stomach" you say2 w
then, be consistent, and send down scru
biDg brush to help the operation.
But seriously, do you wonder that Il
stomach complains? Would it be surprisiI
if it should get tired out, or worn out, wi
all this unnatural work, aud unable to
anything properly This is the way tn
fat "helps the digestion" This is the res,
Of eating things baked, or boiled, or fried
grease This is the mischief that "ShortC
ing" does. This is the reason that cakes a
pie crusts, aad shortened biscuits are unwho
some to everybody, whether they recognize
at once or not. This is why crullers are
sugar. This is why all shortened artic
produce dyspepsia, and why the fryng-p
should give place to.
THE GRIDIROS.
This article should be of wire, with I
handles, and open like book cover. Tr
the fat from your steak or chop, lay it
compactly on one side, close the other 81
upon it, and hold it over fresh bed of Goa
Turn it often, and keen turning IT, Stick
fork into it until you are nearly certain Il
it is done, for it lets out the juice If broi
too much il is more difficult of digestion. Nj
people will readily learn to like it slightly IA
Then turn out on warm platter, sprinkle
little salt on it, and work it in with kn
though it is becoming quite common to le'
it to be sailed by the consumer. Add
butter, the natural favor Of the meat is nj
delicate without.
"Broil chop, did you say2"
did. Lamb or mutton is as much
proved by broilng as beef though pre-
mutton boiled. Veal and chicken can also
broiled nicely but if any prefer them stew
l should commend their choice Veal is
the most wholesome Of meats. Beef Z
mutton take the palm o7er all others, belle
except yenison.
But in my case, AM in all cases, have
little fat as possible. Pour it of; skim it {
strain it of-anything to get rid of it,
then do not cook it into anything else. T
would be making bad matter worse. J
do not wish to throw it away? Certai
not, but eating it to save it would be a dou
waste. II would make excellent soup "
potash, instead Of bile,) and good deal bet
and more available for all clearly purpo
out Of the stomach than in IT,
"FUDDLISG THE RATS. "A correspond
proposes a new way TO kill rats. His {