The farmer and mechanic. [volume] (Raleigh, N.C.) 1877-1885, 1878-01-03
DOMESTIC HINTS
DRINKING.

DRINKING.
All physicians unite in telling
ustEat W consume to much LIQUID
With our food. In large quantities
wafer j. i great impeachment t. il
- non, and tends to bloat the sys-
TEN.
FOR POULTRY.
AWAY cook the meat which
You give to poultry. Ii Will 90
twice Is far a. raw food. and i more
noari-hing. Chop it fine and salt
Ii, - You de for family use. Nix
1t with scalucd wheat or corn meal.
CHICKEN BROTH.
4 broth or tel prepared from
Young chicken i, Of all d~ecoctions
Of animal matter. the most readily
dI-e-tei. and i, especially suitable
for delicate invalidS, where great
lrrltabIhty of the stomach exists.
CRACKERS.
There i. perhaps, no article of
domestic food which contains less
nutritivc matter than crackers. and
the idea that they are particularly
wholesome for children j. most
ahsurdly wrong. Crackers are far
from being either economical or
desirable u food.
BEEF TEA.
Place lean beef IN cold water.
and let it gradually come to a boil:
afterwards let it simmer for al least
two hours. \ little pepper may be
added to make it palatable. \
slice Of hard, dry toast is some
times put IN just before serving.
RADISHES.
Man is the only animal that
will ca a radish. raw or cooked.
The Sagaclous hog Will starve be-
fore it will eat the poisonous trash.
Crude radishes are the most midi
gestlble food that can be taken into
the human stomach, Independent
Of the acid, poisonous substance
they contain.
COOKING.
BOILED flesh is Invested Of a
large portion Of its nutritive quail
ties by the process of cooking, and
should always be eaten with the
soup formed in boiling. Repeated
washing OF meat In cold water dis
solves its soluble phosphates, It's
tactic acid, its kreatine and It's al
bumcn. 1t is an unwise operation.
OUR FOOD.
Rice and potatoes consist
chiefly Of starch, and of themselves
alone 7 poor food, unless com
hined with fatty and albuminoid
matter. For this reason we use
with rice IN buildings, milk, eggs
and butter, which supply all that
is wanting. and it thus becomes a
valuable as well as palatable article
Of food.
Vegetables are said to yield
nine several acids the oxalic in
rhubarb the tartaric IN tamarinds,
grapes and mulberries the citric
IN oranges and lemons; the malic
IN apples and cherries the gallo
in elm and oak the benzoic in
balsamic trees +; the prussic In
laurel leaves. peach blossoms and
bitter kernels !; and the phosphoric
in oats and barley.
BROILING.
All broiled meats should be
eaten as soon as done !; off the grid
IRON into the individuals plate is
the true way to serve them to per-
lection. Bacon should be toasted
rather than broiled.
IRISH MOSS JELLY.
Put half an ounce OF Irish
moss into Il pint and a half Of fresh
milk. Boil down to d pint then
strain and add sufficient sugar and
juice of lemon to give it an agree
able flavor, grating in a very little
OF the lemon peel.
THE TEETH.
Avoid acid preparations for
the teeth /; they will make
them look whittier for a brief period, !
but they Will also surely destroy
them. To preserve the teeth keep
them clean by the free use Of "a soft
and plenty of cold water.
REFRESHING DRINK IN FEVERS.
Boil one and a half ounces of
tamarinds with two ounces stoned
and three ounces cranber-
ries. all in three pints of water,
until two plnts remain Strain,
and add a small piece offresh lemon
peel. which should be removed IN
thirty minutes.