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Sect. 3.-Directions for Keeping

38. Whenever these conditions can be obtained, meat, the produce of mature animals, may be kept with advantage, if it is constantly watched and protected from the flies, for a period of time varying, according to the weather, from a few days to three weeks. It must also be kept dry, by wiping the moist parts every night and morning, taking care to separate all the crevices and dry them to the bottom. Beyond the above time no meat improves by keeping, if it is not frozen; but in that case nearly the whole period during which it has been in that state must be deducted, and the time calculated independently of it. There appear to be two kinds of decomposition in anis mal substances, which are quite distinct from each other, and not always depending upon the state of the atmosphere. In the one kind, the change begins in the parts in contact with the air, especially in those which are the most moist. From these it gradually extends to the deeper parts; but so slowly, that very often the surface is quite putrid, and greenish-brown in colour, while the parts round the bone are as sweet as ever, and maintain their original red. This is a true oxygenation, and is the result of keeping healthy animal substances in a good and proper current of dry air. But in the other kind of decomposition, either the whole mass changes together, or the deep parts go first, and gradually extend their influence to the surface. This is clearly not the result of a union with a fresh supply of oxygen, because that gas would surely affect the surface more than the interior; but it appears to be a new arrangement of the elements already existing in the substance, by which ammonia, and some others of the changeable organic compounds, are evolved. It generally, but not always, occurs in hot and thundery weather, but always with the thermometer above 60 degrees; there is almost always a crackling feel given to the hand in pressing meat when in this state, depending upon the bubbles of gas confined within its meshes; and the smell is of a peculiarly nauseous kind, accompanied with a pungent impression upon the mucous membrane of the nose, which is not very agreeable. When meat is in this state it is very unwholesome, and is even unfit for pigs or dogs. It should, therefore, be buried deeply beneath the surface, out of all risk of affecting the health of the neighbouring inhabitants. 39. WHEN FROZEN MEAT, POULTRY, OR FISH are to be dressed, they should be gradually thawed through their whole substance, either by placing them in a warm kitchen for some hours, or by immersing them in lukewarm water, and keeping it at that temperature by the addition of more warm water as the frozen meat cools it. Meat and poultry are better warmed in air, because the water takes out a certain portion of their juices; but fish will be more easily thawed in water, and without loss of flavour or substance. 40. BEFORE DRESSING MEAT AND POULTRY which have been hung for any length of time, they should be washed with a little strong salt and water; and if any parts of the former are much decomposed, which may be known by their high scent, a little strong distilled vinegar should be rubbed into them, and then, after remaining on the surface for a few minutes, it may be washed off with salt and water Game may be treated in the same way; but even without this precaution it is astonishing how the act of roasting restores the condition of this kind of food. Many people who eat their game with a relish, considering it exactly "kept to a day," would turn from it with disgust if they saw it when preparing for the spit; and therefore the young cook must be careful how she rejects any of these delicate kinds of fare as "too far gone," unless she has the authority of some one competent to judge.