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How To Buy Meats

How To Buy Meats image
Parent Issue
Day
24
Month
November
Year
1876
Copyright
Public Domain
OCR Text

To tho housekeeper the question how to select meat, when she is purchasing for table use, is a puzzling one. Good and wholesome meat should be neither of a palé rosy or pink color, nor of & deep purple. The ftrst denotes the diseased conditdon, the last proves the animal lias died a natural dcath. Good meat has more of a marble look, in cou8equence of the branching of the veins which surronnd the adipose cells. The fat, f specially of the inner organs, is alwajs tirm and suety, and never moist, whilo in general the fat from diseased cattle is flabby and watery, and more often resembles jelly or boiled parchment. Wholesome meat will alvrays show itoelf tlrm and elastic to the touch, nnd exhibit no dampness, while bad meat will appear soft and moist, in fact, often more wet, so that the liquid substance runs out of the blood when preseed hard. Good Beat has vcry Httle smell, while the unsound meat has a disagreeable, cadaverou8 smell, and diffases a certain medicinal odor. Lastly, bad meat has tho peculiarity that it shrinks considérably in the boiling; wholesome meat rather swells, and does not lose an ounce in weight.

Article

Subjects
Old News
Michigan Argus