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Uses Of Bones For Soup

Uses Of Bones For Soup image
Parent Issue
Day
24
Month
November
Year
1865
Copyright
Public Domain
OCR Text

Ir tbe stock moat hnppon to he devoid ot bone, t is riecossary to supply the deficiency, but with the exercisu of cotnmon forcthought, tiiere ought to be plenty of bone liquor in every kitchen. It is not simply for itsgelatinous quality that büne liquor s dcsirable, neither is it inerely económica], filthouííh in the latter view thesaving is not inconsuicrable. But hocos contain mineral substances tbat are as esscntial to tle stronglh of the frame is any other desoription of nüurishment. Without these " babies get rickets, young ladies aequirc crooked spines, fathers get gouty, and rnoth ers have pulpitutions - a ad ehupter of üccidents, truly, ind all becnune it is easier to throw bones into the dust-hole, or supposed to be more profitable to sell them to the rag; m:in ! In order to extract the full amount of vnlue from bones, they should be broken into as mauy picces as practicable, and boiled in a digester for nine hours. Again, with regard to vegetables. - Something beyond an agreeable rlavor is given to soup by thoir addilion. Carrols, turnips, etc., conlain a large quauj tity of potash, by Uie exclusión of which frotn our food it would be easy to créate unsightíy skin complüinte. On this nccount, tho water in which suuh vegetabits are boiled should not be thrown down the siiik.

Article

Subjects
Old News
Michigan Argus