Pittsburg dispatch. [volume] (Pittsburg [Pa.]) 1880-1923, 1892-07-28
favors of the game, fish, sweet corn, etc,
imposed in the pile above it.

favors of the game, fish, sweet corn, etc,
imposed in the pile above it.
Flavoring the Meat with ssa Fruit
Did he ent the clam thus warmed7 That
Is open to question. He may have done so,
be supposed to have been perfect; but the
probability Is that he gave the partly cooked
mollusk to his squaw, who was doubtless
sufficiently ~rejoiced thereby, the feminine
taste in matters of good eating being sell
dom nicely discrimlnative, in any race. As
for himself, when he chose to delight his
palate with this luscious morsel OF sea
fruit" we may be sure he took 1t au natureL
His baking-or, rather the aroma from-the
| CLAIMS to flavor his other meat, was wasteful
and might perhaps be condemned by stern
economist on that ground; but, who that
has ever eaten beefsteak au Chateaubriand
will venture to censnre his epicurean ex-
travagance-particular when the supply
of clans was inexhaustible and cost him
nothing?
Point OF Rescmblance to Oranges.
Styling the quahaug ''ses fruit" is by no
means such tanciiul e1aggeration as may
at first sight appear. In one respect it very
much resembles the orange That which
gives 1t value is its juice. The enclosing
fiber is nutrltive and-when raw-tender as
maiden's first dream of love, provided
you do not seek demonstration from those
deep-sea quahaug, big as q baby's head,
which are rich in juice but too tough for
good eating But no matter about the
muscular tissue, or fiber, of the clam; its
real use is simply to keep the juice in, just
as the fibrous cells of the orange perform a
like function. We eat it, for its favor is
pleasing, it is nutritious and it is very
oe,l AI nf
toughened it by cooking-but what we are
really after all the while, whether We
realize the fact or not, is the
juice. And no food of which we
can partake is so potent in restorative and
nutrient qualities as that same juice.
This has been matter of traditional knowl-
edge, practically always, among dwellers
by the sea-coast. but only since our civil
war has the information spread inland for
the enlightenment of communities in which
the actual claim is never seen and expert
ence of him is only had by consumption of
his juice, which has now become q staple
article of commerce
When thousands Of our soldiers returned
to the North suffering from chronic de-
rangements of their digestive organs con-
tracted in Southern camps and prisons, ex-
perience proved that no medical treatment
was so effective in restoring them to health
as the liberal use of clam juice. Many who
had been given up by their physicians to
die, from whose emacIated frames vitality
had almost fled and whose stomachs and
bowels rejected all other forms of nutri-
ment, even in minute quantities, We're
saved simply by this natural remedy. Like
almost magical effect is observable where it
is given to children suffering from summer
complaint and marasmus. The little ones
assimilate it, draw strength aad color from
it and thrive as if it were the elixir of life.
Clam Juice sharpens the Appetite,
But one does not need to be really ill to
appreciate the benefit Of clam juice. Its
flavor commends it to the gastronome in
health as highly as its medicinal virtues
qualify it for regard in case of sickness. It
sharpens appetite, when served as bouillon
and it aids digestion greatly. As a recu-
perative draught, the morning after one has
been rather merry than discreet, nothing is
its equal: for its action upon the nerves of
the stomach and assimilative organs is
promptly stimulative without being inflam-
matory, as all alcoholic "pick-me-ups" are.
Another thing greatly in its favor, for this
particular use, is that its favor, decided
and piquant, is acceptable to the palate
when almost anything. else would be re-
jected. And this quality enhances its value
o
cure-for the unspeakable misery of sea-
sickness.
Ladies, too, will find bowl of clam
bouillon very much more invigorating and
beneficial than tea, when in q nervous or
depressed condition, or weary from days
shopping and sightseeing. And, not only
will its immediate remedial effect be better
than that afforded by the temporary stimu-
lus of tea, coffee, or drugs, but, while those
things inevitably have an injurious effect
upon the nerves, clam juice builds up and
good as well as afording momentsry
reliet.
They Should Always Be Kept Ciean.
The epicure is prone to affirm that clam
uice is in no otherwise 50 enjoyable As from
the freshly opened clam, but that limitation
is open to qualification If not to question.
1t certainly cannot be true concerning
CLAIMS freshly dredged from muddy bottoms,
un washed and opened carelessly BY fellows
with dirty fingers. The mollusks should be,
for at least week after they are taken from
their native beds, kept in crates where clean
tide water washes them constantly, and
then, when they have beeu thoroughly
cleansed, both internally and exteriorly,
opened in neat and cleanly fashion. Then
they may indeed be Ekened unto the straw
berries of the sea- But it is not easy to get
them so, except at q few isolated spots on
the sea coast, any more than it is practical
bic for families generally to keep them |
properly and in good condition in ice boxes |
or cellars and serve them in followed |
blocks of ice after the admirable fancy style |
Of frst-class restaurants
And the clam juice, in its normal condi- |
ion, cannot be kept during any consider |
able length of time after it is extracted from |
its source. Even the somewhat liberal pro- |
portion of sea water it contains, and to |
Fhich it doubtless owes some of its medi- |
,insi virtues, is not sufficient to preserve it |
rom speedily decaying and becoming offen-
1--WE. 1t may, however, be effectually pre-
served by special treatment, the principal |
Igency in which is heat, and heat applied |
% it is not detrimental, as in the case of the |
whole clam, since now there is no tissue to |
,oughen.
Indeed, heating to the extent of very con-
siderable reducing its volume by evxporat-
ng its excess of water and so condensng its
trength, as ia the practice in preparation
# Burnham's "Clam Bouillon," is a yery
ng its preservation in any climate, but BY
enhancing its economic value for family
lse.
Almost IS Popular as Oysters.
Since it has been ascertained BY eminent
medical and chemical authorities that the
lam contains iodine and several other of
he salts which make codliver oil SO valua-
lie and that therefore in addition to clam
'ouillon being delicately favored edible
possesses also the medicinal virtues Of
odliver oil without the nauseating flavor,
lam bouillon has become very popular
mong the weak and debilitated.