Thus,
when we are taking considerable quantities of
diy food, it becomes absolutely necessary that
we should add a certain quantity of water, so
that this dry food should become dissolved.
Such things as oats, barley, wheat, rice, maize,
and other articles of diet containing httle water,
must have water added, in order that their
starch, fat, and gluten may be dissolved, and
enter into the system."
Water-Melon Rind, To Preserve. —
Pare oft' the outer skin, cut the rind into shajjes,
green them by simmering with vino-leaves and
a little alum, and allow a poirad and a quarter
of suga✪ Water-Melon Rind, To Preserver to each pound. Slake the syrup,
clarify it with the white of an egg, and simmer
the melon-rind tiU done through and trans-
parent. Boil down the syrup afterwards, and
pour it over the j)reserves.
Water, Orange (for flavouring).— Take
the thin rind of oranges, without any of the
white part ; bruise it in a mortar, and pour as
much boiling water upon it as wiU barely cover
it. Cover closel)-. When cold, strain the liquor,
and bottle for use.
WAT
( 1104 )
WEA
Water, Purification of.— Pure water is
incapable of putrefaction, but ordinarily water
contains a small quantity of organic matter in
solution which quickly undergoes decomposition
even in closed vessels. This is particularly the
case when the water is kept in wooden casks,
or in open cisterns, into which leaves and
insects are driven by the wind. As a bever-
age, putrescent water is highly unwholesome.
Among the various methods that are adopted
for purifying foul water, are the following: — 1.
Filtration thi-ough or agitation with powdered
freshly-bumt charcoal, either animal or vege-
table, but preferably the latter. This removes
both mechanically suspended matter, and part
of the calcareous and gaseous impurities held in
solution. 2. Free exposure to the action of
the air, by which the organic matters become
oxidised and insoluble, and speedily subside.
This may be eifected easily by agitating the
water in contact with fresh air, or by forcing
an- through it by means of bellows. 3. Add a
little sulphuric acid ; fifteen to twenty drops
are usually sufficient for a gallon. This addi-
tion may be advantageously made to water
intended for filtration through charcoal, by
which plan at least two thirds of the latter may
be saved (Lowitz). 4. An ounce of powdered
alum (dissolved) well agitated with a hogshead
or more of foul water, will purify it in the
course of a few hours, when the clear portion
can be decanted. When the water is very
putrid, about half a di-achm (or even one
drachm) per gallon may be employed. 5. A
solution of ferric sulphate acts in the same way
as alum ; a few drops arc enough for a gallon.
6. Sea- water may be rendered fit for use as a
beverage by distillation. The waste heat of
the cook's galley is amply suflicient for this
purpose. There are several patent contrivances
for the distiUation of water on ship-board. —
Cooley.
Page 2245 · 1 recipe record on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Thus, when we are taking considerable quantities of diy food, it becomes absolutely necessary that we should add a certain quantity of water, so that this dry food should become dissolved. Such things as oats, barley, wheat, rice, maize, and other articles of diet containing little water, must have water added, in order that their starch, fat, and gluten may be dissolved, and enter into the system."
Water-Melon Rind, To Preserve. —
Pare oft' the outer skin, cut the rind into shajjes, green them by simmering with vine-leaves and a little alum, and allow a poirad and a quarter of sugar to each pound. Slake the syrup, clarify it with the white of an egg, and simmer the melon-rind tiU done through and transparent. Boil down the syrup afterwards, and pour it over the j)reserves.
Water, Orange (for flavouring).— Take the thin rind of oranges, without any of the white part ; bruise it in a mortar, and pour as much boiling water upon it as will barely cover it. Cover closely. When cold, strain the liquor, and bottle for use.
WAT
( 1104 )
WEA
Water, Purification of.— Pure water is incapable of putrefaction, but ordinarily water contains a small quantity of organic matter in solution which quickly undergoes decomposition even in closed vessels. This is particularly the case when the water is kept in wooden casks, or in open cisterns, into which leaves and insects are driven by the wind. As a beverage, putrescent water is highly unwholesome. Among the various methods that are adopted for purifying foul water, are the following: — 1. Filtration through or agitation with powdered freshly-bumt charcoal, either animal or vegetable, but preferably the latter. This removes both mechanically suspended matter, and part of the calcareous and gaseous impurities held in solution. 2. Free exposure to the action of the air, by which the organic matters become oxidised and insoluble, and speedily subside. This may be effected easily by agitating the water in contact with fresh air, or by forcing an- through it by means of bellows. 3. Add a little sulphuric acid ; fifteen to twenty drops are usually sufficient for a gallon. This addition may be advantageously made to water intended for filtration through charcoal, by which plan at least two thirds of the latter may be saved (Lowitz). 4. An ounce of powdered alum (dissolved) well agitated with a hogshead or more of foul water, will purify it in the course of a few hours, when the clear portion can be decanted. When the water is very putrid, about half a drachm (or even one drachm) per gallon may be employed. 5. A solution of ferric sulphate acts in the same way as alum ; a few drops arc enough for a gallon. 6. Sea- water may be rendered fit for use as a beverage by distillation. The waste heat of the cook's galley is amply suflicient for this purpose. There are several patent contrivances for the distillation of water on ship-board. — Cooley.
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Water-Melon Rind, To Preserve