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By the aid of the above Table, persons having the separate numbers or
parts of “ENQUIRE WITHIN” unbound, can easily refer to the contents.

[graphic]

ENQUIRE WITHIN

UPON

EVERYTHING.

1. Choice of Articles of Food. was caught; for no method can come - Nothing is more important in the af- pletely preserve the delicate flavour it fairs of housekeeping than the choice of has when just taken out of the water. wholesome food. We have been amused A great deal of what is brought to Lonby a conundrum which is as follows:- don has been packed in ice, and comes “ A man went to market and bought two from the Scotch and Irish rivers, and, fish. When he reached home he found though perfectly fresh, is not quite equal they were the same as when he had to Thames salmon. bought them; yet there were three ! 6. HERRINGS should be eaten when How was this ?” The answer is—"He very fresh ; and, like mackarel, will not bought two mackarel, and one smelt !remain good many hours after they are Those who envy him his bargain need caught. But they are very excellent, not care about the following rules; but especially for breakfast relishes, either to others they will be valuable :- salted, split, dried, and peppered, or

2. MACKAREL must be perfectly fresh, pickled. or it is a very indifferent fish ; it will 7. FRESH-WATER Fish. — The reneither bear carriage, nor being kept marks as to firmness and clear fresh eyes many hours out of the water. The firm- apply to this variety of fish, of which ness of the flesh, and the clearness of there are carp, tench, pike, perch, &c. the eyes, must be the criterion of fresh 8. LOBSTERS, recently caught, have mackarel, as they are of all other fish. always some remains of muscular action

3. Turbot, and all flat white fish, in the claws, which may be excited by are rigid and firm when fresh ; the un- pressing the eyes with the finger; when der side should be of a rich cream this cannot be produced, the lobster colour. When out of season, or too long must have been too long kept. When kept, this becomes a bluish white, and boiled, the tail preserves its elasticity if the flesh soft and flaccid. A clear bright fresh, but loses it as soon as it becomes eye in fish is also a mark of being fresh stale. The heaviest lobsters are the

best; when light they are watery and 4. Cod is known to be fresh by the poor. Hen lobsters may generally be rigidity of the muscles (or flesh); the known by the spawn, or by the breadth redness of the gills, and clearness of the of the "flap." eyes. Crimping much improves this 9. CRAB AND CRAYFISH must be fish.

chosen by observations similar to those 5. SALMON.—The flavour and excel- given above in the choice of lobsters. lence of this fish depends upon its fresh- Crabs have an agreeable smell when ness, and the shortness of time since it fresh,

and good.

B

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