The Anderson intelligencer. [volume] (Anderson Court House, S.C.) 1860-1914, 1882-03-30

vegetable food. In the summer ~ w. VI
tenn Graves the acid vegetables au and Syn IS
Iact all others are grateful to Tho ,Di H.. y
ana overheated body. Blessed with i. 81 :
climate and soil which cannot he a~ceiIo eT !
anywhere in the world, the Southern 70 :.
hlef need not suffer from the scarc;,v -,
vegetables at any season of the yeor ~
Aside from the pleasures they add to tho ,
taDle' their cultivation claims foremno,
piace as health preservers. TIE sama o;s ;s
.rue OF fruits and berries, all of wh;ch !,
may be abundantly supplied bv attent;on ;on
70 small plot of ground. The orcho I'd
ana the vegetable garden. with tha;r
grape arbors, should be tho pridc of erorr, u.,
householder in village or on the fa,,n Wy
here is still one product Of = the ,a',a sa.,u
which, although I mention it last ' !. .a'n' n
~ s'JH H. 70 prc'eminent place as an article
% Saod die., I'm, among the great staples of
tba bo' n.inH anu It's products are priced by
f"H Thop peasan.ry OF all temperate climes.
l nave alluded to the fact, that in many
countries rsoni whose, rural population is the
lnoss ronnst and athletic, milk and it's
pioducts form the chief articles of food
wv, WIN bread and vegetables. 1t seems to
oe Inc natural diet of the farm, proyid 4
Gu tne spot, easily obtained, pleasant to
ene palate, nutritious, easily digested
ana requiring but little preparation #
IS wei known that in infancy the human
41ay Is entirely nourished b, milk
3ence n, IL Is complete food, CONTAINING
aii the essentials for sustaining life in Q
9uiescent state. For the active lohor;n~n 70
individual the addition of bread an5
vegetables would make it a complete food
also. Cows milk is more nutritious tI,ou @
human milk, inasmuch as il conta;na r
Caseih lcheese) in greater abundance
Cheese forms staple article of food
am ong the peasants of Europe. VIII
gcoo rye bread, butter, cheese and glass
OF milk or beer, these people make 80
| square meal" even at harvest time In
TACT, have personal experience in this
matter, having often enjoyed n satisfac.
tory meal, consisting of wheat bread
outter, cheese, and milk or coffee. during
our hot Southern summers. ''N''"s
| "A careful consideration of this snbioct
mas convinced me that cheese properlv
Ptepareo, even in the most simple man
| iler, aHords an excellent substitute for
nieat' especially in our warm Southern
Gilinate: AND, moreover, / honestly be-
IeVe that he who would induce the
southern farmer to make and use cheese
as prominent article of food. would
confer boon upon him, not ONLY in nm
economic sense, but also in the more i'm
portant sanitary respect. Holding this
view venture to offer my own expe.
rience IN the preparation of cheese. Du.
ring my long residence in old Carolina
home made cheese was often used in nv
family, chiefly in the summer months
but not rarely also in the spring and fall
1t was prepared by the following simple
method, which any one of ordinary in
teliigence may succeed in. After the
cream had been entirely or partially re-
moved, the curd and whey were poured
into thin, but strong muslin or cheese.
cloth bag. The latter was tied securely
and suspended from the limb of tree
or from a nail or beam in the porch
until the whey had drained of. The
curd, now In a semi-solid condition, still
enclosed in the bag, was placed into
press, consisting OF two boards, one to
receive the bag of curd, the other to
cover 1t; A block of wood placed under
one end of the lower board facilitates
draining. A heavy weight placed upon
the upper board furnished the pressure
required to expel all the whey. The
curd now freed from superhuous moisture
was removed from the bag, more or less
cream added, and salted to suit the taste.
Ihe whole mass was now worked with
paddle or kneaded like dough, until it
formed thoroughly smooth paste. The
latter was shaped into cakes mot unlike
the yeast cakes of good house wives),
and put away for use. In forty eight
hours most delightful cheese was ready,
which have often preferred to meat at
breakfast or supper. When put upon
buttered bread in the same manner as
butter, but more thickly, a more tooth
some lunch cannot be formed For an
individual in ordinary health this home
made cheese affords nutritious, strength
ening food, easily procured, cheap, and
always ready for the table, far preferable
to the "store cheese" A good COW, shell
tered and cared for with half the atten-
tion often bestowed upon worthless ours,
would save enough lost time and doctors
bills in one year to pay for her keep ten.
fold.
The second cause of oliver complaint"
has been referred to Improper Cooking"
Without wishing to criticise our good
Southern housewives, / feel impeiied to
say word of warning to them on this
subject. The farmers wife experiences
life of much hardship and anxiety,
being burthened not only with the care
of rearing children and keeping the
house tidy and clean, but on small farms
she is also charged with the preparation
of food for the laboring portion Of the
family. To tighten the latter task, her
predecessors have resorted TO various
methods of cooking, which experience
has taught them to bo instrumental in
lessening the severity Of the work and
shortening its duration. The frying pan
presented itself as the most convenient
cooking utensil, being readily cleaned,
and offering the most rapid mode of pre-
pairing a savory dish of bacon or other
meat. Unfortunately this implement of
cooking has become an implement of
cruelty. | do not hesitate to condemn
the frying pan as the origin of large
proportion of oliver complaint" cases,
which are now running the health of our
farmers. The shrivelled appearance of
fried meat indicates the desiccating effect
of this process of cooking The juices
of the meat are evaporated in the open
pan, crust is formed, which contains
the burnt oils and fat; the meat is there
by toughened, difficult to masticate, and
equally difficult to digest Some very
skillfnl cooks succeed, by rapid and con-
stant turning of the irving meat, in OBJ