Carbon is chemically stable, that is to say, although it enters into combination with other matters as an ele- mentary body it never changes ; it loses its identity for the time being, but is ever unchangeably present. This stability of character it communicates to other matters with which it may be incorporated, hence it is an opponent of decomposition. For this reason it is largely employed as a purifier and preventer of putrefaction, although it is now acknowledged that its influence as a disinfector has been greatly over-rated, and that it exercises its preventive powers only in chemical combination. The table given by Dr. Parkes gives some interesting details, indicating that in a measure the greater proportion of Carbon a body contains the less liable is it to de- composition. For instance, every cook knows that cooked flesh keeps better than uncooked flesh, they will not be surprised therefore to learn that the proportion of Carbon in cooked meat greatly exceeds that in uncooked meat. The difference is brought about, not by any addition of Carbon— continued. Carbon to the uncooked meat, but by the unavoidably driving off of other matters with which the Carbon was in combination, by the application of heat, causing a decided waste in cooking. Butter contains a large pro- portion of Carbon, hence butter should be very stable and free from decomposition. It is so when carefully clarified, but there are very few samples of butter sent into the market that are not mixed up with butter-milk, curds, and other substances which so readily decompose as to turn the entire mass rancid. Taking loz. to contain 437 '5 grains, the following table will be found instructive ; loz. of Uncooked Lean Beef contains 64 grs. of Carbon. „ Pat Cooked Meat )> 98-3 „ 117 7 Bread 119 Wheat-flour 168 „ Biscuit 183 Rice 176 Oatmeal >> 172 Corn-flour ,, 176 Peas 161 Potatoes „ 49 Carrots „ 18 Butter 5> 315 Eggs ?> 7P5 Cheese 162 „ Milk 30-8 Sugar 5 J 187 also Carbonic-acid Gas, Charcoal, Fuel, &c. CARBONADES. — As in many other instances, the modern meaning of this term has been gained from one of the processes of its original preparation. Thus, the original signification being that of a grill or broil over the coals (carbon) — “ a rasher on the coals ” — it was usual to score the meat across with a sharp knife, and rub into the cuts hot peppers, seasoning, and spices. To carbonade signifies now to hack and cut meat as for broiling, and so to cut up cold meat for a stew, and then to the stew itself, a spiced ragout. In France the term is used in this latter sense, to denote a special stew made with scraps of cold meat, garlic, and onions. See Mutton, Pike, &c.

AI-modernized reading of the original text

Carbon is chemically stable, that is to say, although it enters into combination with other matters as an elementary body it never changes ; it loses its identity for the time being, but is ever unchangeably present. This stability of character it communicates to other matters with which it may be incorporated, hence it is an opponent of decomposition. For this reason it is largely employed as a purifier and preventer of putrefaction, although it is now acknowledged that its influence as a disinfector has been greatly over-rated, and that it exercises its preventive powers only in chemical combination. The table given by Dr. Parkes gives some interesting details, indicating that in a measure the greater proportion of Carbon a body contains the less liable is it to decomposition. For instance, every cook knows that cooked flesh keeps better than uncooked flesh, they will not be surprised therefore to learn that the proportion of Carbon in cooked meat greatly exceeds that in uncooked meat. The difference is brought about, not by any addition of Carbon— continued. Carbon to the uncooked meat, but by the unavoidably driving off of other matters with which the Carbon was in combination, by the application of heat, causing a decided waste in cooking. Butter contains a large proportion of Carbon, hence butter should be very stable and free from decomposition. It is so when carefully clarified, but there are very few samples of butter sent into the market that are not mixed up with butter-milk, curds, and other substances which so readily decompose as to turn the entire mass rancid. Taking 1 oz. to contain 437.5 grains, the following table will be found instructive ; 1 oz. of Uncooked Lean Beef contains 64 grs. of Carbon. „ Pat Cooked Meat )> 98-3 „ 117 7 Bread Wheat-flour 168 „ Biscuit Rice Oatmeal >> Corn-flour ,, Peas Potatoes „ Carrots „ Butter 5> Eggs ?> 7P5 Cheese 162 „ Milk 30-8 Sugar 5 J also Carbonic-acid Gas, Charcoal, Fuel, &c. CARBONADES. — As in many other instances, the modern meaning of this term has been gained from one of the processes of its original preparation. Thus, the original signification being that of a grill or broil over the coals (carbon) — “ a rasher on the coals ” — it was usual to score the meat across with a sharp knife, and rub into the cuts hot peppers, seasoning, and spices. To carbonade signifies now to hack and cut meat as for broiling, and so to cut up cold meat for a stew, and then to the stew itself, a spiced ragout. In France the term is used in this latter sense, to denote a special stew made with scraps of cold meat, garlic, and onions. See Mutton, Pike, &c.

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