The Worthington advance. [volume] (Worthington, Minn.) 1874-1908, 1880-02-12
Choosing q Dwelling.

The mackerel, which commercially
ranks next to the cod among saltwater
fishes, is also partial to a cool home,
though it is found somewhat further
south than hecod. Like the last-named
fish, it seeks very cold water in which
to spawn, preferring that of which tho
temperature is built above the freez-
ing-point. Instead of enjoying cold
water all the year round, however, as
the cod seems to do, there is possi-
bility that the mackerel hibernates.
Seeking a soft, muddy or sandy bed at
the approach of winter, it buries itself
therein, first drawing a scale or film
over each eye. Whether this film is an
apology for night-cap, or the result of
dropping of the eyelid through ex-
treme drowslness, or due to providential
design: or development according to
environment, la Darwin, is yet to be
decided; but the existence of such
Covering to the eye during Information
has been proved by examination of
macAerei which have been dragged from
their comfortable couches by the
dredges of intrusive scientists. It is
not impossible that it may yet be dis
covered that the film is the result of
disease, and that the muddy bottom is
resortcd to, not as winter-quarters, butas
a hospital who're calth-cure" is prac-
tice.i as speciality. Whether sick or
sleepy, however, the mackerel has all
intense aversion to cold bed, so in Sc
lecting a resting-p place he avoids ground
over which salt ice is likely to drift, and
drizzle its chilly water downward. How
the fish arrives at certainties or prob
abilities on this subject is something
that no fellow not mackerel can find
out, but the dredge has never found ono
If these fish in localities where salt ice
melts.--Haype,'s.
FooD FOR THE Sick Beef-tea, if
rightly made, may be received with
benefit by stomach which would re-
ject or be unnourished by any other
aliment, but skill in preparing il is not
universal among nurses. The two fol-
lowing receipts may be- relied on as
among the best that can be devised:
Beef-tea with moderate warming up
after cold steeping).-Take one pound
Of the best beef; cut it into thin slices,
and scrape tie meat fine ;.:putt>,Jitt ;albng
with. two-tElrds Ma. saltsp96nfql Of
salt into one pint Of cold water con-
tanned in an earthen bowl, and let the
mixture stand two or three hours,
stirring it frequently; place it in the
same vessel covered on the back part
of the range. and let it come
very gradually to blood heat and no
more, for any higher temperature
would injure the nutriment; then
strain it through fine sieve or
muslin bag, and it is ready for use. The
making of beef-tea is not cooking pro-
cess. Beef-tea without heat.-Take
one-third of a pound of fresh beef, NUT
ton, poultry, or game, minced very fine;
place it in fourteen ounces of soft cold
water, to which has been added
pinch, or about eighteen grains, of table
salt, and three or four drops of muri-
attic acid; stir all with wooden spoon,
and set it aside for one hour, stirring
it occasionally; then strain it through
gauze or. sieve, and wash the residue
left on the sieve by means of five addi-
tional ounces of cold soft water, press:
ing it, so that all the soluble matterw rwin
be removed from the residue; mix the
two strainings, and the extract is ready
tor use. It should be drunk freely
every two or three hours.