CnoKKKY 



roouKs 



place tin- jar in a saucepan of water *o that only 

 the outer water slnill lx.il; cook il thus, and coin- 

 pare with tin- HIM. At ;i continued temperature 

 Hi 'J12" not only does the albumen become 

 toughened, hut the gelatin ulso becomes dehy- 

 ih.'Ue.l, hardened, and indigestible. All stewing 

 operations -In, ill, 1, therefore, l>e conducted at 30 

 or U) J lielow the lH>iling-point. When the ex- 

 poMire to a higher temperature is but for a short 

 period, little or no mischief is done. This is t In- 

 case in frying and grilling of animal food. These 

 operations should always t>e rapidly conducted. 



Besides the above-named constituents of animal 

 and vegetable food, there are the saline juices 

 necessary for supplying the saline constituents of 

 tin- Mood, and upon which the flavour of foot! largely 

 depends. These are not altered by cookery, but 

 are too frequently sacrificed. Potatoes, for example, 

 ci. main a certain proportion of potash salts. The 

 writer has examined the water in which potatoes 

 have been cooked and that which is condensed 

 when they are steamed, and finds that if the 

 potatoes are peeled, a large proportion of the salts 

 pass into the water. If they are cooked ' in their 

 jackets,' much less is lost; but when baked or fried, 

 all is retained. The complete retention of the 

 juices is one of the reasons why roasted and grilled 

 meat has more flavour than that which is cooked in 

 water. 



The changes which cookery effects on fat appear 

 to consist in partial dissociation of its proximate 

 elements. It is composed of a fatty acid com- 

 bined with glycerine. These are partially separ- 

 ated by heat. 



Another constituent of both animal and vegetable 

 food is casein. It does not exist in the nesh of 

 animals, but is an important component of milk ; 

 is the solid basis of the curd which is separated by 

 the action of rennet or acids (see CASEIN ). It also 

 exists in peas, beans, and other seeds of leguminous 

 plants. It is highly nutritious. There are two 

 forms of casein the soluble and insoluble. It is 

 soluble as it exists in milk, but insoluble after 

 precipitation by acids or rennet, as in making 

 cheese. An infant that digests the casein of milk 

 cannot digest it after separation as cheese. 



The writer has succeeded in partially reconvert- 

 ing the insoluble to the soluble form by adding 

 bicarbonate of potash in the proportion of Jth to $d 

 of an ounce to 1 Ib. of cheese ; the potash dissolved 

 in about a teacupful of water, and the cheese, 

 grated or sliced, added to the solution, which is 

 boiled until the cheese dissolves, forming a custard- 

 like result. This may be added to oatmeal 

 porridge and a multitude of other preparations. 

 The theory upon which this method of treating 

 cheese was founded is, that the curding of milk is 

 due to the combination of an acid with the natural 

 alkali of the soluble casein, chiefly consisting of 

 potash. The artificial addition in the proportion 

 named not only renders the cheese more digest- 

 ible, but restores the saline constituent of the 

 original milk, which in the course of cheese- 

 making, passed into the whey. The importance 

 of thus rendering cheese more digestible, and sup- 

 plying its saline dietetic deficiency, will l>e under- 

 stood by the fact that 20 Ib. of cheese contain 

 as much nutriment as a sheep weighing more than 

 60 lh. Lean beef and mutton contain from 72| to 

 73fc per cent, of water, cheese about 30 per cent. 

 and no bone. Cheese may lie stored and carried 

 almost as easily as coal. 



A multitude of cookery books exist, too many to 

 name. These consist mainly of instructions in 

 the preparation of particular dishes. The philo- 

 sophy of cookery has a very limited literature. 

 In the third, sixth, and tenth essays of Benjamin 

 Thompson, Count liumford (1796), The Chemis- 



try of Cookery, by \V. Mattieu William* (1885), 

 ami Cantor Lectures on The Scientific Btuu of 

 Cookery, by the game author, the subject u 

 treateu as a branch of applied science. Count 

 Knniford's essays also include his remarkable 

 achievements in economic feeding of the poor in 

 Munich, and his improvements of cooking appa- 

 ratus. Of late, much more attention has been 

 bestowed on cookery in (ircat Britain, and the 

 board-schools in the principal towns now make 

 provision for instructing their girl pupils in this 

 important subject. The processes of roasting, 

 stewing, &c. will lie treated under their respective 

 titles. See also DIET, DIGESTION, and the articles 

 on BRILLAT-SAVARIN and SOVER. 



Cook Islands, otherwise known as the Hervey 

 Archipelago, lie about midway between the Society 

 and Navigator groups, near 20 S. lat., and 158 W. 

 long., and are some volcanic, some coralline. The 

 principal members of the cluster are Mangaia, 

 Atiou, and Karatonga. The natives, mainly of the 

 brown Polynesian stock, are about 10,000 in all, of 

 whom 6000 are in Raratonga, which is mountainous 

 but fertile. Formerly cannibals, they are now all 

 Christians, and dress after the European fashion. 

 The islands were annexed by Britain in 1888. 



Cook* MOUNT, the highest peak of Australasia, 

 is one of the Southern Alps near the centre of the 

 range, on the western side of the South Island of 

 New Zealand. It is 12,349 feet high, is covered 

 with perpetual snow ( the snow-line being 3500 feet 

 lower than in Switzerland), was scaled for the 

 first time to near the summit by Mr. Green in 1882. 

 See Mannering, With Rope and Axe in the New 

 Zealand Alps (1891). 



CookstOWU, a town in County Tyrone, Ireland, 

 53 miles W. of Belfast by rail, with manufactures 

 of linen, and bleach-works. Pop. 3841. 



Cook Strait, discovered by Cook on his first 

 voyage, separates the north and south islands of 

 New Zealand, and is 20 to 80 miles wide. 



Cooktown, a port (dating from 1873) in the 

 north of Queensland, on the Endeavour River, 1050 

 miles NNW. of Brisbane, and 122 by rail NW. of 

 the Palmer gold-field. There. are handsome public 

 buildings and a monument (1889) to Captain Cook, 

 who beached his ship, the Endeavour, here in 1770. 

 Near there are gold-diggings and tin-mines, pearl- 

 fisheries, and fisheries or trepang. Pop. ( 1891 ) 2482; 

 at one time it was 10,000, three-fifths of them Chinese. 



Cooler. See BEER, REFRIGERATION. 



Coolgardie, a mining station in Western 

 Australia, 270 miles NE. of Perth, where, especially 

 since 1893, rich finds of gold have been made. In 

 1895 a telegraph was established, and in 1896 a 

 railway from Perth was opened. 



Coolies (Hind. kAli, 'labourer'), Indian and 

 Chinese labourers who emigrate to foreign lands, 

 whether at their own charge or at the ex|>ense of 

 the foreigner whom they bind themselves by con- 

 tract to serve for a fixed term of years. Laltourers 

 who migrate from one part of India to another, as 

 for instance from Bengal to Assam, are also called 

 coolies. The European and American residents in 

 the treaty ports of China give the same name to the 

 lower class of Chinese labourers in their service. 



The natives of India having a strong repugnance 

 to crossing the ocean, free coolie emigration is 

 almost entirely Chinese. Although until recent 

 years emigration from China was illegal, and the 

 strong ties of family affection, the love of country, 

 and ancestral worship, made it unpopular, the 

 pressure of population produced a continual out- 

 flow during tne 18th and 19th centuries, chiefly from 

 the southern provinces of Fuh-Kien and Kwang- 

 tung. The emigrants swarmed over the arclu- 



