1785. Domestic Hints (White and Red Meat).

_Why is some flesh white and other flesh red?_

White flesh contains a larger proportion of alb.u.men, (similar to the white of egg) than that which is red. The amount of blood retained in the flesh also influences its colour.

1786. Domestic Hints (Raw and Cooked Oysters).

_Why are raw oysters more wholesome than those that are cooked?_

When cooked they are partly deprived of salt water, which promotes their digestion; their alb.u.men also becomes hard (like hard boiled eggs).

1787. Domestic Hints (Green Oysters).

_Why have some oysters a green tinge?_

This has been erroneously attributed to the effects of copper; but it arises from the oyster feeding upon small green sea-weeds, which grow where such oysters are found.

1788. Domestic Hints (Twice-Boiled Cabbage).

_Why is cabbage rendered more wholesome by being boiled in two waters?_

Because cabbages contain an oil, which is apt to produce bad effects, and prevents some persons from eating "green" vegetables.

When boiled in two waters, the first boiling carries off the greater part of this oil.

1789. Domestic Hints (Just-Sc.r.a.ped Horseradish).

_Why should horseradish be sc.r.a.ped for the table only just before it is required?_

Because the peculiar oil of horseradish is very volatile; it quickly evaporates, and leaves the vegetable substance dry and insipid.

1790. Domestic Hints (Mint with Pea Soup).

_Why is mint eaten with pea soup?_

The properties of mint are stomachic and antispasmodic. It is therefore useful to prevent the flatulence that might arise, especially from soups made of green or dried peas.

1791. Domestic Hints (Apple Sauce with Pork and Goose).

_Why is apple sauce eaten with pork and goose?_

Because it is slightly laxative, and therefore tends to counteract the effects of rich and stimulating meats. The acid of the apples also neutralizes the oily nature of the fat, and prevents biliousness.

1792. Domestic Hints (Thunderstorms Souring Milk).

_Why does milk turn sour during thunderstorms?_

Because, in an electric condition of the atmosphere, ozone is generated. Ozone is oxygen in a state of great intensity; and oxygen is a general acidifier of many organic substances. Milk may be prevented from becoming sour by boiling it, or bringing it nearly to boiling point, for, as the old proverb says, "Milk boiled is milk spoiled." Heating the milk expels the oxygen.

1793. Domestic Hints (b.u.t.ter from Churning).

_Why does the churning of cream or milk produce b.u.t.ter?_

Because the action of stirring, together with a moderate degree of warmth, causes the cells in which the b.u.t.ter is confined to burst; the disengaged fat collects in flakes, and ultimately coheres in large ma.s.ses.

1794. Domestic Hints (Blue Mould on Cheese).

_What is the blue mould which appears sometimes upon cheese?_

It is a species of fungus, or minute vegetable, which may be distinctly seen when examined by a magnifying gla.s.s.

1795. Domestic Hints (Tenderness in Birds).

_Why are some of the limbs of birds more tender than others?_

The tenderness or toughness of flesh is determined by the amount of exercise the muscles have undergone. Hence the wing of a bird that chiefly walks, and the leg of a bird that chiefly flies, are the most tender.

1796. Domestic Hints (Tea Curing Headache).

_Why does tea frequently cure headache?_

Because, by its stimulant action on the general circulation, in which the brain partic.i.p.ates, the nervous congestions are overcome.

1797. Domestic Hints (Clothes for Hot Weather).

_Why are clothes of smooth and shining surfaces best adapted for hot weather?_

Because they reflect or turn back the rays of the sun, which are thus prevented from penetrating them.

1798. Domestic Hints (Loose Clothing Warmer).

_Why is loose clothing warmer than tight articles of dress?_

Because the loose dress encloses a stratum of warm air which the tight dress shuts out; for the same reason, woollen articles, though not warmer in themselves, appear so, by keeping warm air near to the body.