Daily Republican., 1889-07-11
Inspection of Dead III sat.

climates twenty-four houis after being
killed; In the tropics, earlier.
THE FOLLOWING POINTS MUST DE AT
TENDED TO;
Quantity OF Bone.-In lean animals
the bone is relatively In too great pro
portions; taking the whole meat 20 per
cent should to allowed.
Quantity and Character OF the Fat
1t should be sufficient, yet lot excessive,
else the relative proportion OF album!nous
food Is too low; 1t should be firm, healthy
locking, not like jelly, or too yellow;
without hemorrhe2e at any point. The
kind OF feeding has an effect on the color
OF the fat; some oil cakes give marked
yellow color.
The late Professor Gamgee stated that
pigs fed on flesh have peculiarly soft
fat, and emit q strong odor from their
bodies. According to the same authority,
the butchers rub melted fat over the
carcass of thin. and diseased animals to
give the glossy look OF health. Condi-
ton OF the eth-the musslts should be
firm, and yet elastic; not tough, the pale
moist muscle marks the young animal,
the dark-colored the old one; the muscu-
bulls than oxen. Ady1p apurple tint is
said TO indicate thal3he aiimal has not
been slaughtered, but has fied with the
4 blood in 1t.
When good meat is plsded on a white
piate little reddish juice frequently
ilows out after some hours. Good most
has II marble1 appearancefrom the ram!-
fcations OF Mtls veins of fat among the
muselvs. fbere should be no liyid.ty on
outing acress come of the muscles; the
interior of the muscle should be OF the
same character, or little paler; there
should be no softeninga mucIlaginous-
like fluid, or pus, In the hefintermuscular
cellular tissue. This is an Important
point, which should be closely looked to.
The intcrmuscular tissue becomes soft
aud tears easily when stretched in COM
metcing puterfaction.
Toe degree OF freshness OF meat In COM
mencing putreiaction is Judged OF by the
color, which becomes paler; by TIE odor,
which becomes at an early stays dill rent
from the not unpleasant odor OF fresh
meat, end by the consistepce. Afterwards
the signs are marked, the odor disagree
able, and the color begins to turn green
ish. In diseased meat there Is u dis
agreeable odor, sometimes smell OF
physic; very disc )verable when the meat
is chopped UP knd drenched with warm
water. II
At d 3 good plan to bush q c,ean knife
into tic flesh up to Its hilt. In good meat
the resistance is uni:orld; In purifying
meats some parts are soIter than others.
The smell Of tie knifa is also a good
test.
Condition OF the Msrow-- In tempera' G
n CLIMATES the marrow +1N the hind legs is
So twenty. four hours R.ter killing; II
y fe ~ flikht rosy ed.A,Utt is soft, brown
Lab, or with black polnts.gt .gthe animal has
been sick, or putreiacti6n Is commencing.
The marrow ofSthe Gre legs is more
diifluent, something iilie honey OF a light
rosy red. But nleat tannot be fully
judged Of till it has beenI cooked, SO as to
see how much 1t losts "a roasting or boil
ing; whether, the 1bres cook hard, sc.
Acci,tSnts- he flesh 81 animals killed
on account of asetdAats may be eaten
without injury. iafte flesh Of over-drlven
amin ais .coItSins q poison which often
Pred dueaeT czena Cheat erupticn) on tht
sli.huoI these who handle 1t, and eating
the i,rsh is sail To "haye been attended
with bad ctiecte."
Bones contain large amount of Dutri
ent matter, q considerable part OF which
/, extracted by boiliLg, and more could
be obtained II the bones were crushed OF
ground. The c0rDed beef from Chicago
Australia and New Zealand is ye'y good
meat, palaiablc ali more lutrit ous than
the more strongly sslted beet. Meat may
be kept for some time by heating the out
side very strongly, SO as to coagulate thC
albumen.
COOKING MEAT.
Boilirg-The loss of weight is about q
or 80 per cent, sometimes as much a.
, 10. II 1t is wished to retain as much al
possible of the salts and soluble sub
stances In the meat, the piece should bt
,, left large, and should be plunged into
loiling water Tor five minutes to cotsgu-
late the slbumeu. After this the hea'
can scarcely be too low.
! r asting-The loss varies from ~ to 81
! pr cent; In beef II Ia rsther less than IL
, mutton; this loss Is chiefly water. IL
retain the juices, the meat must he frs
subjected to an intense heet, AID after
wards cooled very slowly.
St,wing-This is virtuslly the same al
roasting, only the meat is cat up, 10 con
tirually molstered with lis own juices
, Likeboilng and roasting II should be don,
y slowly ct q low heat. In all casts there
l is Lnc grand rule, viz. 10 cook the mea
: slowly and with little heat, aud as far q.
possible to let the loss be water only. II
= II Is desired to make good broth the mea
u is cut small and put into cold water, and
then warmed to 1900 F.; .beet CIV The
! weakest broth. Nation broth Is a littlt
= stronger ard chicken broth strongest o
0 all. / trust this article will be read will
. care-let the paper be preserved for refer
encc. EEB. FRAZER.