New Ulm weekly review., 1879-12-03

" 0V0A VOOA0NS ID worry opCs Gwen uuUcI
the most favorable circumstances, to
impart its peculiar flavor. A hot dish
ought never to be put into an ice chest
This may occur when it is necessary to
prepare food which must be eaten
cold, such as pudding, salad, or
mayonnaise. In this case, cool down
the dish in cold water just before plac-
ing in the chest, or even ice it separ.
ate, though the expense of ice be in.
creased. Metal Stats in ice-chests,
even if they be of galvanized iron or
zinz, may be quite well replaced by
wooden Stats. These can be moved
about, so as to hold dishes with food,
and, what is better, can be thoroughly
scrubbed. Uncooked food is best
placed in q dish in an ice-chest. Itcan
be more readily moved, and is less
likely to be mixed up with other food.
There are two methods of having ice
served. either by q daily quantity by
weight, or contracting with the ice
man to keep the supply up during the
week, Indifferent as to weather. The
latter, with some slight increase of
cost, has its advantages. OF course,
there never is any method, save by ac-
tual weighing the ice, by which the
certainty can be arrived at that the
housekeeper gets all the ice paid for.
The contract system simplifies this
The honor of the ice-man may be said,
however. under all conditions. to be
very problematic of its kind. Refrig-
Grating processes on q grand scale are
seen at their best in New York City
where fish are preserved. Briefly
described, "a freezer is q large
double chamber, the walls between be-
ing filed with ice. A better form is
where cast-iron cylinders of considera-
BILE diameter pass through the cham
ber, which columns are filled with ice
Great excess of cold in keeping food
deteriorates its quality. With any in
tense lowering of temperature animal
tissue is disintegrated and quite an ap-
preciable difference in taste occurs
When the meat is thawed out it is
soft, and all its elasticity of fiber is
gone. The old idea that a leg of NUT
ton was better when it was frozen and
thawed and frozen and thawed is ab-
surd. We are not yet quite sure that
Gel tain very peculiar mechanical trans
formation in the fatty tissue of meat
does not take place by great cold. St.
Petersburg meat, which is frozen, is
very poor meat. Butchers in New
York, in their refrigerators and their
shipments of meat abroad, are exceed
ingly careful that the temperature
shall be considerably above the freez-
ing point. The laws governing tenn
peratures, or rather the methods of
preserving these temperatures, though
simple enough, are rarely understood
by persons intelligent in other re-
spects. One law is that the same meth
DDS or appliances which keep in the
heat keep in the cold. 1t may be very
theoretical, but just as there are
methods purposed to heat houses on q
large scale, the caloric to be distributed
from one common center, so is il
possible that there could be con-
structed in the midst of q block of
houses or the quarter of q city an ap-
paratus which would refrigerate all the
food in the adjacent houses, 1t is, of
course, questionable as yet whether
refrigerating machines or ice-making
machines may supplant in our lati-
tude the natural product of our frozen
rivers. The applications of science to
this subject have, however, very much
simplitied these processes, and, as far
as economy goes. there are to-day
many Southern cities which use only
such ice as is made arti6cially.-M. Y.
Times.
Four HUNDRED THOUSAND persons,
according TO the Rnilsoay World, are
employed on the railroads in this coun.
try, and five times that many depend
upon the roads for support.