The Donaldsonville chief. [volume] (Donaldsonville, La.) 1871-current, 1913-05-24
Mutton ard It's Value as Food,

CT Agriculture, tells OF various ways
Of preparing mutton, and is the lat
est of the bulletins which have been
given the popular name, Uncle
Sans Cook Books. .
Mutton and lamb have always been
regarded as particularly wholesome
and there is reason for this belief,
as shown by the work Of the Depart
ment Of Agriculture. OF the two
meats, lamb has been the more popu-
lar in the United States IL recent
years, perhaps because special at
tention has been given to raising it
for the market and to extending It's
season. On the other hand, mutton
is the fayorite in England. The
whole question is simply one OF taste,
and mutton in some form Or other
has always been staple and IA
vorite food, used in large quantities,
and on account Of it's good qualities
worthy OF much more extensive use.
In composition and nutritiVe value
mutton is practically the same as
beef, and the average loss in weight
in preparing the two kinds Of meat
for the table is also practically the
same, yet mutton has for some time
been a cheaper meat in our markets
than beef. Buying in quantity is
recognized as economical where the
housewife has facilities for storage.
There are many cases where a side
of mutton could be economically pur
chased for home use where q side of
beef would be too large for such a
omy in thu selection of the mutton.
AS regards digestibility, there is
no practical difference in beef and
mutton, both being very thoroughly
assimi1ated The characteristic flavor
Of mutton is commonly said to have
its origin in the fat. 1t is generally
relisFsd, and may be developed or
modified by various methods of cook
cry to meet the tastes Of the fam
lily. That mutton fat can be used in
the household in many ways has
been demonstrated by experiments
which have been made with it.
The ways in which mutton can be
prepared foT the table are @ery nu-
nerous. Some Of these are well
known to the housewife, and others
are less familiar. All are worthy CT
a trial, since the ability to make
! many dishes with any given foodstuff
is an easy way Of securing variety
gn the diet, which is SO desirable.
TIL Ahhousewife who wishes to econo-
mize can make many savory dishes
from the inexpensive cuts of NUT
ton, which are palatable. as well as
wholesome.
Judged by it's composition, palata-
bility, wholesomeness, digestibility,
relative cost, and the number Of
ways in which it can be prepared for
the home table, mutton is an i'm
portant foodstuff, which is well
worth the attention of the house
keeper who wishes to provide her
family with an attractive and palata-
BILE diet at a reasonable cost.
The Department of Agriculture bull
/ letin on mutton and its value in the
diet was prepared by C. 7. Lang
/ worthy, chief Of nutrition investiga-
tions, office of experiment stations,
and Caroline L. Hunt, expert in nll-
| triton, who has had much experience
| in the study Of scientific and prac-
tical problems relating to food.
| Miss Hunt made an extensive study
Of mutton cookery especially for this
bulletin.
A Cheap Form OF Life Insurance.
/ In the Health and HORSEPOWER"
department of the May American
/ Magazine, DR.. Woods Hutchinson,
writing about vaccination for typhoid,
says in part:
When we remember that typhoid
feyeA causes thirty-five thousand
eaea&s, and at least three hundred
and fifty thousand cases Of severe
illness in the United States alone
every year, and that OF all our infec-
lions it is the one most likely to be
followed by some permanent damage
to either kidneys, heart, liver and
gall bladder, lungs or nervous sys-
tenn, it will be seen that this COM
paratively trifling precaution is a
health insurance, indeed, a life in
surance policy of no small value.
| The only discomfort produced by
the injection of the typhoid culture
| ~ q SAiSoiAL oW Ntll1lSs iSoNCllilSo cbuN
itching at the point Of injection, fol-
| lowed by mild feverish attack, with
a little headache and perhaps back
ache, which is all over within thirty
six to forty-eight hours. This is
! repeated twice, making three iniec-
lions in all, at intervals of about
ten days, the reaction from each in
/ lection being progressively less. The
individual is then practically immune
against typhoid fever for at least
three to five years, and probably for
life; but this last remains to be de-
termined, because most of the in
adulations SO made are not yet old
er than three to five years.
4 Get a Gamer This Year.
A writer in the Progressive Farmer