DOMESTIC ECONOMY, HYGIENE, DIETETICS. 



40& 





(c) Used in chronic coughs, and also in 

 wounds and ulcers. 



(d) Dose. 10 grains. 

 Valerian. 



(a) Physical properties. Several long, slen- 

 der, dusky-brown fibers, issuing from one 

 head ; strong, fetid odor ; warm, bitterish, 

 subacid taste. 



(6) Therapeutical effects. Antispasmodic, 

 tonic. 



(c) Used in hysteria. 



(d) Dose. 1 drachm. 

 Wine of Iron. 



(a) Digest for 30 days 2 ounces of tartar- 

 ated iron in a pint of sherry. 



(6) Therapeutical effects. Stomachic and 

 tonic. 



(c) Used the same as other steel medicines. 



(d) Dose. Two tablespoonfuls. 

 Wine of Opium. 



(a) Prepared with opium and spices, 

 (ft) Therapeutical effects. Stimulant, after- 

 wards anodyne. 



(c) Used chiefly as an application to the eyes. 



(d) Dose. 10 to 20 minims. 



Wine of Potassio-tartrate of Anti- 

 mony, Antimonial wine. 



(a) Dissolve 2 scruples of potassio-tartrate 

 of antimony in a pint of sherry. 



(i) Therapeutical effects. Emetic and dia- 

 phoretic. 



(c) Used in inflammatory diseases. 



(d) Dose. 15 to 60 minims. 



Zinc, Chloride of. A powerful drug, 

 but scarcely adapted to domestic use, except as 

 a disinfectant, for which it is sold in solution. 

 (See DISINFECTANTS.) 



Zinc, Sulphate of. White vitriol. 



() Physical properties. Transparent crys- 

 tals. 



(i) Therapeutical effects. Tonic, astringent, 

 and emetic. 



(c) Used as a wash or as an emetic. 



(d) Dose. As an emetic, 10 to 30 grains ; 

 tonic, 2 grains. 



CHOICE OF ARTICLES OF FOOD. 



Nothing is more important in the affairs of 

 housekeeping than the choice of wholesome 

 food. 



Mackerel must be perfectly fresh. The 

 firmness of the flesh and the clearness of the 

 eyes must be the criterion of fresh mackerel, 

 as they are of all other fish. 



Flounders, and all flat white fish, are 

 rigid and firm when fresh ; the under side 

 should be of a rich cream color. 



Cod is known to be fresh by the rigidity of 

 the muscles (or flesh), the redness of the gills, 

 and clearness of the eyes. 



Salmon. The flavor and excellence of this 

 fish depend upon its freshness, and the short- 

 ness of time since it was caught. 



Herrings can only be eaten when very fresh. 



Fresh Water Fish. The remarks as to 

 firmness and clear, fresh eyes, apply to this 

 variety of fish, of which there are pike, perch, 

 etc. 



Lobsters recently caught have always some 

 remains of muscular action in the claws, which 

 may be excited by pressing the eyes with the 

 finger ; when this cannot be produced, the lob- 

 ster must have been too long kept. When 

 boiled, the tail preserves its elasticity if fresh, 

 but loses it as soon as it becomes stale. 



Crabs have an agreeable smell when fresh. 



Prawns and Shrimps, when fresh, are 

 firm and crisp. 



Oysters. If fresh, the shell is firmly 

 closed ; when the shells of oj^sters are opened, 

 they are dead and unfit for food. The small- 

 shelled oysters are the finest in flavor. Larger 

 kinds are generally considered only fit for 

 stewing and sauces, though some persons pre- 

 fer them. 



Beef. The grain of ox beef, when good, is 

 loose, the meat red, and the fat inclining to yel- 

 low. When meat pressed by the finger rises up 

 quickly, it may be considered as that of an 

 animal which was in its prime ; when the dent 

 made by pressure returns slowly, or remains 

 visible, the animal had probably passed its 

 prime, and the meat consequently must be of 

 inferior quality. 



Veal should be delicately white, though it 

 is often juicy and well flavored when rather 

 dark in color. On examining the loin, if the 

 fat enveloping the kidney be white and firm 

 looking, the meat will probably be prime and 

 recently killed. 



Mutton. The meat should be firm and 

 close in grain, and red in color, the fat white 

 and firm. Mutton is in its prime when the 

 sheep is about five years old, though it is often 

 killed much younger. If too young, the flesh 

 feels tender when pinched, if too old on being 

 pinched it wrinkles up, and so remains. In 

 young mutton, the fat readily separates ; in 

 old, it is held together by strings of skin. 



Lamb. This meat will not keep long after 

 it is killed. The large vein in the neck is 

 bluish in color when the forequarter is fresh, 

 green when becoming stale. In the hind- 

 quarter, if not recently killed, the fat of the 

 kidney will have a slight smell, and the knuckle 

 will have lost its firmness. 



Pork. When good, the rind Ls thin, 

 smooth, and cool to the touch ; when chang- 

 ing, from being too long killed, it becomes 

 flaccid and clammy. 



