The Iola register. [volume] (Iola, Allen County, Kansas) 1875-1902, 1884-09-19
Domestic Chemistry-Boiling.

All articles of food are derived from
the vegetable and animal Kingdoms,
and the ultimate elments of all Of them
may be reduced to four-carbon, n.y.
drogen, oxygen, and nitrogen. The
reason of the infinite variety in vegeta-
BILE and animal substances is found in
the fact that the above elements, two
or more, combine in different proper
tons, or are arranged among them
selves in different ways. These sub
stances are comprised in four classes,
the first substance composed o. carbon,
hydrogen and oxygen, the two latter
being in the proportion to form water.
These are called hydrates of carbon.
gum. starch, and woody fibers being
examples. Second, substances COM
posed of the same elements as last
mentioned. but in which hydrogen is in
excess, fats, oils, resins, and other
combustible bodies being examples.
Third, substances in which oxygen is
in excess, such as the greatest number
of vegetable acids. Substances COM
posed of carbon, oxygen, hydrogen
and nitrogen. This class includes
mary animal and vegetable substances.
The proximate principles of animal
fcsh which is presented to us in form
of food may be reduced to three, fat,
gelatine and albumen. The various
processes of cooking extract the princi-
Piles of the substances in widely differ
ent manner. Flesh ia nothing more
than the meat or muscle of an animal.
So when we eat beef-steak we eat a
portion of the muscle of q steer. 1t is
generally of red color, but if washed
repeatedly in cold and afterwards in
hot water, it becomes nearly white, in
which state it is called fibrine, and the
nutriment is gone. If the water in
which the meat has been washed were
boiled for sometime, strained, and
boiled again, it will be found on cool
ing to be in the state of jelly, or in fact
in form of gelatine, with is one Of
the proximate elements of bone. The
OBJECT of the straining is to separate the
albumen, which sets or solidifies by
boiling. Albumen is a substance like
the white of an egg, and it exists large
ly in the blood of all animals. The
savoring principle of animal food is
1t IS the source of its odor
and taste. and is very nutritious. In q
separate state it is thick liquid. some
thing like sirup, but does not coag Ilate
as do gelatine and albumen. From
all that has been said. it will be seen
how unwise it is wash meat before
which, | am sorry to
say, great many housekeepers
do. The fat of animal substance is
rs containing no nitrogen.
and it is similar to all animal and vege-
table oils. When we boil nest, as in
the process OF making broth, the fat is
dissolved and separated, and floats on
the surface of the water, from which
it may be skinned OF, or if allowed to
remain or to cool, becomes solid. When
meat is boiled properly, it becomes
irm and digestible, and acquires a sa-
worry taste and smell; but if boiling is
TOO long continued the meat becomes
and loses much of its taste
and nutritive Qualities. If the boiling
oe violent the muscular portions of the
meat lose their gelatine and become
.ough and fibrinous, while the inside
will be scarcely affected, as much of
The nutritive juices of the meat escapes
nto the water in the act OF boiling.
The meat should not be cut into small
pieces except Tor the purpose of max
ling broth, that is, if the nutriment is
wanted to be kept in the meat. A
arge joint is preferable TO a small joint
md is cheaper in the end, but if the wa
er IS to keep the nutriment. small Joints
n pieces are preferable. By the above
demonstrated the important service
'oillng water renders us in the prepa-
alton of animal flesh for food. It
'roves, too, that the most expensive
oints OF meat are not more nutritious
han the cheaper joints when properly
ooked.-C2erelaad Leader.