Give also an infu- sion of malt with two tablespoonfuls of yeast to a quart of the former, in order to neutralize the putrescence indicated by purple spots, &c. Patients recovering from the measles should not expose themselves too soon to the cold air. The food ought for some time to be light, and the drink diluting. Cooling lenitive medicines are essentially necessary after this dis- ease, to carry off the remaining dispo- sition to inflammatory affection of the lungs. Through every stage of the disease, the state of the lungs must be carefully regarded, for it is from the effect on them that the danger of the measles in most cases depend. It is necessary also to give tonic bitters for the recovery of the former strength, to breathe a pure air, and if the lungs will bear it, and the weather suitable, to take gentle open air exercise. See page 353. MEAT, Observations on. — In all kinds of provisions, the best of the kind goes the farthest ; it cuts out with most advantage, and affords most nourishment. Round of beef, fillet of veal, and leg of mutton, are joints of higher price ; but as rtbey have more solid meat, they deserve the preference. But those joints which are inferior may be dressed as palatably. 1 In loins of meat, the long pipe that runs by the bone should be taken out, as It is apt to taint ; as also the kernels MEA 257 MEA of beef. Do not purchase joints bruised by the blows of the drovers. Save shank bones of mutton to enrich gravies or soups. When sirloins of beef, or loins of veal or mutton, come in, part of the suet may be cut off for puddings, or to clarify. Dripping will baste anything as well as butter ; except fowls and game ; and for kitchen pies, nothing else should be used. The fat of a neck or loin of mutton makes a lighter pudding than suet. Frosted meat and vegetables should be soaked in |co4f water two or three hours before using. If the weather permit, meat eats much better for hanging two or three days before it is salted. Roast-beef bones, or shank bones of ham, make fine peas-soup ; and should be boiled with the peas the day before eaten, that the fat may be taken off. MEAT, to Keep in Hot Weather, &c. — Place the meat on a wooden support, or suspend it in a close vessel, on the bottom of which some strong acetic vinegar is poured. Meat may be kept sweet a long time by impregnating the atmosphere with acetic acid. Borax is the best preserva- tive of meat. See page 73. A joint of meat may be preserved for several days, even in summer, by wrap- ping it in a clean linen cloth, previously moistened with good vinegar ; hanging it up, and changing the cloth, or wring- ing it out afresh in vinegar, once or twice a day, if the weather be warm. Glacialine is a preservative, it is a new disinfectant and antiseptic. The best meat for keeping is MUT- TON, and the best joint is a leg ; which, with care, if the weather be only moder- ately hot, in summer, will keep about a week ; in winter, if the weather be open, from 2 to 4 weeks. A shoulder is the next best joint. The scrag end of a neck keeps the worst, and in warm weather it will not keep above two days ; if very warm, it is bad the second day. ✪ Meat Cake

AI-modernized reading of the original text

Give also an infusion of malt with two tablespoonfuls of yeast to a quart of the former, in order to neutralize the putrescence indicated by purple spots, &c. Patients recovering from the measles should not expose themselves too soon to the cold air. The food ought for some time to be light, and the drink diluting. Cooling lenitive medicines are essentially necessary after this disease, to carry off the remaining disposition to inflammatory affection of the lungs. Through every stage of the disease, the state of the lungs must be carefully regarded, for it is from the effect on them that the danger of the measles in most cases depend. It is necessary also to give tonic bitters for the recovery of the former strength, to breathe a pure air, and if the lungs will bear it, and the weather suitable, to take gentle open air exercise. See page 353. MEAT, Observations on. — In all kinds of provisions, the best of the kind goes the farthest ; it cuts out with most advantage, and affords most nourishment. Round of beef, fillet of veal, and leg of mutton, are joints of higher price ; but as they have more solid meat, they deserve the preference. But those joints which are inferior may be dressed as palatably. 1 In loins of meat, the long pipe that runs by the bone should be taken out, as It is apt to taint ; as also the kernels MEA MEA of beef. Do not purchase joints bruised by the blows of the drovers. Save shank bones of mutton to enrich gravies or soups. When sirloins of beef, or loins of veal or mutton, come in, part of the suet may be cut off for puddings, or to clarify. Dripping will baste anything as well as butter ; except fowls and game ; and for kitchen pies, nothing else should be used. The fat of a neck or loin of mutton makes a lighter pudding than suet. Frosted meat and vegetables should be soaked in cold water two or three hours before using. If the weather permit, meat eats much better for hanging two or three days before it is salted. Roast-beef bones, or shank bones of ham, make fine peas-soup ; and should be boiled with the peas the day before eaten, that the fat may be taken off. MEAT, to Keep in Hot Weather, &c. — Place the meat on a wooden support, or suspend it in a close vessel, on the bottom of which some strong acetic vinegar is poured. Meat may be kept sweet a long time by impregnating the atmosphere with acetic acid. Borax is the best preservative of meat. See page 73. A joint of meat may be preserved for several days, even in summer, by wrapping it in a clean linen cloth, previously moistened with good vinegar ; hanging it up, and changing the cloth, or wringing it out afresh in vinegar, once or twice a day, if the weather be warm. Glacialine is a preservative, it is a new disinfectant and antiseptic. The best meat for keeping is MUT- TON, and the best joint is a leg ; which, with care, if the weather be only moderately hot, in summer, will keep about a week ; in winter, if the weather be open, from 2 to 4 weeks. A shoulder is the next best joint. The scrag end of a neck keeps the worst, and in warm weather it will not keep above two days ; if very warm, it is bad the second day.

Records on this page

Meat Cake

Consult me