96 FOOD AND DRINK 



other articles consumed be reduced at the same time^ The 

 milk sold in cities is apt to be diluted with water. The way 

 to detect the cheat is by testing the specific gravity of the 

 article. Good milk is about 1030; skimmed milk, 1035; but 

 milk diluted one-fifth is 1024. An instrument called the 

 lactometer is also used, by which the amount of cream present 

 is ascertained. 



14. Eggs. The egg is about two-thirds water, the rest is 

 pure albumen and fat in nearly equal portions. The fat is in 

 the yolk, and gives it its yellow color. Eggs contain none of 

 the sugar principles, and should be eaten with bread or vege- 

 tables that contain them. Soft-boiled eggs are more wholesome 

 than those which are hard-boiled or flied, as the latter require 

 longer time to digest. 



15. Meats. The meats, so called! are derived from the 

 muscular parts of various animals. T&ey are most important 

 articles of food for adults, inasmuch as they are richly stored 

 with albuminoid substances and /contain more or less fat. Such 

 food is very nourishing, and easily digested if eaten when 

 fresh, veal and pork being exceptions. The flesh of young 

 animals is more tender and, in general, more digestible than 

 that of older ones. All meat is more tough immediately after 

 the killing of the animal, but improves by being kept a certain 

 length of time. 



16. Some persons prefer flesh that has begun to show signs 

 of decomposition, or is unmistakably putrid. By some, venison 

 is not considered to have its proper flavor until it is tainted. 

 In England, people prefer mutton that is in a similar condition, 

 just as on the continent of Europe many delight in cheese that 

 is in a state of decomposition. In certain less civilized coun- 

 tries, flesh is not only eaten uncooked, but in a mouldy, rotten 

 condition. The use of such food is not always immediately 

 injurious, but it predisposes to certain diseases, as indigestion 

 and fevers. (Read Note 8.) 



14. Composition of eggs ? Yolk ? How should eggs be eaten ? Why ? How boiled ? 

 Why? 



15. Meats, whence derived ? Why important ? Flesh of young animals 'i 



16. Preference of persons ? Venison ? Mutton ? Cheese ? Uncooked flesh ? 



