Mead
INGREDIENTS. 1½ lb. of sugar, 1/2 pint of treacle, 1 oz. of essence of sassafras, 2 oz. of tartaric acid. AVERAGE Cost, 6d. per quart.
Pour on to the sugar and treacle 3 pints of boiling water and let it stand till lukewarm; add the tartaric acid and the sassafras, and when cold, bottle. When wanted, put a tablespoonful into a tumbler and fill two thirds full with cold water; stir in a very little soda and drink while foaming.
SEASONABLE in hot weather.
Meat. In studying several analyses of the same meat there will be seen different results, the reasons for which may be found in the age, the modes of feeding and the peculiarities of various animals. Again there is a great difference in the component parts of different joints of the same meat. There is a very perceptible difference between fat and lean meat; and the more fat the less water does it contain.
MEAT AND MACARONI. producers are wanted, then fatter meats are both more economical and useful. Very young meat, particularly that from animals that have been quickly forced to large growth, is very indigestible; and baked meat, even under the new and better system pursued in the construction of ovens, is thought less digestible than that either roasted, boiled, or stewed.
Again, meat twice cooked, or that which has been salted, is not so digestible or nutritive (with the exception however of bacon or ham) as fresh meat.
CONSTITUENTS OF 1 LB. OF VARIOUS KINDS OF MEAT. ... ...
Water Albumenoids Fat Mineral Matters ... ...
Water Albumenoids ...
Fat Mineral ...
BEEF. oz. grs. 8 0 2 184 ...
MUTTON. oz. grs. 7 16 2 0 ... ... 4 340 ... ... 0 350 ... 16 0 PORK. ...
LAMB. ... oz. grs. oz. grs. 8 44 1 323 1 6 69 263 ... ... 5 263 ... 8 0 ...
Matters 0244 ... 0 ... 16 195 0 6 176 0 245 16 0 VEAL. 10 0 2 281 OZ. grs. 0 312 ... 16 0