This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1882 Excerpt: ...thus dissolved is named gelatin. Gelatin is much used to make jellies. A very pure kind called isinglass is obtained from the swimming-bladder of a large fish known as the sturgeon. Although gelatin contains nitrogen, it is of little value as a source of nourishment. 98. Preserved Meats.--When a piece of flesh is kept ...
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This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1882 Excerpt: ...thus dissolved is named gelatin. Gelatin is much used to make jellies. A very pure kind called isinglass is obtained from the swimming-bladder of a large fish known as the sturgeon. Although gelatin contains nitrogen, it is of little value as a source of nourishment. 98. Preserved Meats.--When a piece of flesh is kept for a few days, it o "goes bad "--that is, it o o begins to decay; a dis 0 $& agreeable smell proceeds from it, and it becomes o unfit to be used as food. $ It is now known that this. p putrefaction, as it is called, is caused by very small Fia. 17.--Germb In The Air., J animals and plants, which enter the piece of flesh and feed on it, and which increase in number with great rapidity. Where do these tiny living things come from? Their germs or seeds are always floating about in the air, forming part of the dust or "motes" we see sailing across the sunbeams. If, then, we could keep the air from a piece of meat, it follows that the meat would never putrefy or rot. 99. Tinned Meats.--Fresh cooked meat is now SALTED, SMOKED, AND DRIED MEATS. 79 sent to England in great quantities from America, and even from Australia. The meat and gravy are there placed in tins which are entirely closed, save one little hole. The tins are then heated until the juice or gravy inside boils up and drives out all the air; the hole is then closed with a little solder. The meat inside will now keep good for years. 100. Salted, Smoked, and Dried Meats.--By rubbing salt into pieces of meat, or by drying the meat in wood-smoke, it can be preserved for a long time. This is because the little living things we have spoken of cannot live and grow in meat which has been treated in this way. XVII--COMPOUND FOODS. 101. Why a Mixed Diet is Necessary--102. ...
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Add this copy of The Science of Home Life. 1st (3rd) Year's Course to cart. $20.29, very good condition, Sold by Ebooksweb rated 3.0 out of 5 stars, ships from Bensalem, PA, UNITED STATES, published 2010 by Nabu Press.
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Add this copy of The Science of Home Life. 1st (3rd) Year's Course to cart. $42.69, good condition, Sold by Bonita rated 4.0 out of 5 stars, ships from Newport Coast, CA, UNITED STATES, published 2010 by Nabu Press.
