The Abbeville press and banner. [volume] (Abbeville, S.C.) 1869-1924, 1889-02-13
The Relative Value of Different Kinds
of Meat rs Food.

Beef. Among all civilized people
beef is regarded as the principal ami
NAL food. BY common consent we adj
NIT that beef is more nutritious than
any other kind of flesh. This univer-
sal opinion is supported by the investi-
cations of science. There is larger
proportion of nutritious material in
beef than in the flesh of the sheep or
hog. Beef is of closer texture, and is
fuller of red-blood juices. 1t is richer
in flavor than the flesh of any other
domestic animal, and smaller
amount of it will satisfy hunger.
Veal is not nearly so nutritious as
beef, and is much more difficult of di-
gestion. Some persons are wholly un-
able to digest veal, and when they eat
of it, it acts as foreign body in the
intestines, and causes gripping and di-
arrhea. 1t is more easy of digestion
when we'll roasted or broiled than
when boiled. The time required for
the digestion of veal is five hours or
more, while beef is digested in from
two-and-a-half to three hours.
Mutton. This is more easily digest
ed than beef, though in healthy man
no marked difference would be observ-
ed, since in the stomach of such man
there arises no Inconvenience from the
digestion of beef. However, mutton
will be found to tax the stomach Of the
dyspeptic less than beef does, and NUT
ton broth is both acceptable and valua-
BILE to person suffering from dysen-
tery or kindred affections of the bow
els. But mutton is not so nutritious as
beef.
In dressing mutton the woody coat
should not be allowed to touch the
flesh. There is quite preceptible diff
ference in the flavor of mutton taken
from fattened wether, which has
been for some time deprived Of all ex-
,cess in his woody coat, and of that
taken from a sheep which has heavy
fleece. The smallest proportion OF
both fat and bone to muscle is found in
the leg; consequently this is most val
mable part of the animal.
Lamb. This is not nearly so nutri-
fious as mutton. The tissue is soft,
:gelatinous, and rich in water. 1t is
used principally on account of its deli
scacy of flavor, which, however, is very
variable, depending upon the breed
and nourishment. Lamb should not
Fbe selected for those whose digestive
organs are weak.
Pork, Bacon, and Ham. AS rule,
dried meats are more difficult of diges-
ton than the same meats in the fresh
state. Bacon and ham are, however,
exceptions to this rule, for when well
cured they are digested with more ease
than fresh pork. In cold weather,
mice bacon is especially suited for fur.
nishing large amount of heat by its
oxidation in the body. The inhabi-
tants Of cold countries find fatty food
necessary to their existence.
For several reasons the flesh of the
hog must continue to form one of the
most important sources of our food.
This animal can be fattened more read
lily and at less cost than either the OK
or sheep. The best breeds Of pigs store
up in their bodies three times as much
of the food which they eat as the OK
does. Then the flesh can be cured cas-
lily and preserved indefinitely. Again,
the animal multiplies rapidly and
reaches maturity speedily.
On the other hand, of all meats ordi-
marily eaten, this is most likely to be
diseased. The flesh of the hog, there
fore, should not be eaten unless it has
been thoroughly cooked.