The Toledo chronicle. [volume] (Toledo, Tama County, Iowa) 1873-1924, 1876-06-29
pu,es to he Observed In Marketing.

THERE are few hints respecting the
selection of articles in market, particular
" meats, fish and poultry, which may DC
Of service to some Of our readers.
In purchasing beef take notice OF inc
color. If we'll fed, the lean will be bright
red, fecked with spots of clear, Whl'e
fat and the suet firm and white. If the
fat is yellow, don't buy the meat; you
NAV be sure it is stale, and no plausible
assurances from the butcher to the contra
ry should be accepted.
OK beef is the best. Heifer beef is HSht-
er colored, the fat white and bones small
err. but the meat is not as sweet or as JUICY
and not so economical.
Veal should be fat, fine grained, firm and
white. If too large twill be tough, un-
palatable and unhealthy.
In selecting mutton seek small bones,
short legs, plump, fine grained meat, and
! he sr,re that the lean is dark colored, not
! light colored and bright red like beei.
The fat should be white and clear. When
in what is generally understood as prime
condition, it is too fat for common NOR
tails daily food" and not at all economi-
| call and, to perfectly satisfy an epicure, it
must be kept till too tender for an uncul-
! tivated taste.
Lamb should be small, light red and
tat. II not too warm weather, it ought to
| be kept few days before cooking 1t is
stringy and indigestible if cooked too
soon after killing. Neither lamb MOI
veal should be taken from spit or oven
till the gravy that drops from it while
cooking is white.
| In good venison the fat will be clear,
bright and thick. Ii the cleft of the
haunch be smooth and close, it is young
! if close and rough, it is old, By running
! a sharp, narrow knife into the shoulder OF
haunch, one can easily learn of its state
by the smell.
Great care must be taken in selecting
pork. If ill-fed or diseased, no meat is
more injurious to the health. The lean
must be finely grained, and both fat ano
lean very white. The rind should be
smooth and cool to the touch. If clammy
be sure the pork is stale, and reject it. Il
the fat is full of small kernels, it is indie
| alive of disease.
The skin of fowls and turkeys ought tc
be white and of fine grain. See that the
breast is broad and full fleshed. Exam
inc if the legs are smooth, toes supple
and easily broken when bent back. l
these signs are not found, the poultry il
too old or stale. The same rules apply
equally to geese or ducks. When thu
feet are red and hard, the skin coarse ant
full of hairs, all poultry may be pro
nounced too old for comfort.
When found necessary to keep meat o.
poultry longer than was expected, sprinkle
pepper, either black or red, over it. |
can be washed off easily when ready fol
cooking. Powdered charcoal is recon-
mended to prevent meat from tainting
and some assert that "when fowls hav
been kept so long as 10 turn greenish the,
can be made as sweet and fresh as ever b,
sprnkling with powered charcoal an hou
before cooking" 1t may be that tn
charcoal can make meat sweet or foW
sweet again, but, after faint has gone ST
far as to discolor it, we do not believe i
can ever be brought back to health.
state, and certainly should not advise TIN
experiment A greenish tinge is a sur
indication OF decay, but that charcoal
either in lump Or powdered, will arres
as well as prevent this change, is doubt
less true. In hot weather it is always ad
visablc to keep jar Of charcoal in thu
store closet, ready for use if needed
Mrs. II. W. Beecher, IN Christian Union