A manual of practical hygiene / by Edmund A. Parkes ; edited by F.S.B. Francois de Chaumont.

Date:
1878
Catalogue details

Licence: Public Domain Mark

Credit: A manual of practical hygiene / by Edmund A. Parkes ; edited by F.S.B. Francois de Chaumont. Source: Wellcome Collection.

Provider: This material has been provided by the Royal College of Physicians of Edinburgh. The original may be consulted at the Royal College of Physicians of Edinburgh.

    265/820 (page 219)
    then, to any uncertain questions of hurtfulness, or the reverse, he must object to the use of the flesh of such animals. This is the safe and proper course. But, in time of war, he may be placed in the dilemma of allowing such meat to be used, or of getting none at all. He should then aUow the issue of the meat of all animals, ill with inflammatory and contagious diseases, with the exception of small-pox, and perhaps splenic apoplexy in sheep. But it will be well to take the precautions—1st, Of bleeding the animals as thoroughly as possible; 2d, Of using only the muscles, and not the organs, as it is quite possible these may be more injurious than the muscles, though there are no decided facts on this point; and, 3d, Of seeing that the cooking is thoroughly done. But animals with smaU-pox, Cysticerci, and TrichinEe, should not be used. If dire necessity compels their use, then the employment of a great heat in a baker's oven and smoking, if it can be used, may lessen the danger. If such things can be got, it would be weU to try the effect on the meat of antiseptics, especially of carbolic acid, which destroys low animal life with great certainty. Sub-Section IV.—Cooking of Meat. Boiling.—The loss of weight is about 20 or 30 per cent., sometimes as much as 40 If it is wished to retain as much as posible of the salts and soluble substances in the meat, the piece should be left large, and should be plunged into boiling water for five minutes to coagulate the albumen. After this the heat can scarcely be too low. The temperature of coagulation of the albuminoid substances differs in the different constituents/one kind of albumen coagulates at as low a heat as 86° if the muscle serum be verv acid • another albumen coagulates at 113° Fahr.; a large quantity of albumen coagulates at 167°, the hasmatoglobulin coagulates at 158° to 162° below In ^m?e+TtUre the, metf ^ Je. lmderd^e. If the temperature is kept above 170 , the muscular tissue shrinks, and becomes hard and indigestible Liebig recommends a temperature of 158° to 160°. Most military cooks employ too great a heat: the meat is shrunken and hard. In boiling B£X^:rommn 18 evolved' ^odoriferous comp°-ds> «* « If it is desired to make good broth, the meat is cut small, and put into cold water, and then warmed to 150°; beef gives the weakest brotL if a S there are about 150 grams of organic matter, and 90 grains of salts M„E™ broth is a little stronger, and chicken broth strongest oTall A WW cent, of the salts of beef pass into the broth viz all til !ft -f f3 per of the phosphates. ' m>' aU the brides, and most Broth made without heat, by the adrh'firm t i « ■, , acid to a pint of water, and a half Tomd cblfi Z PS °,f ^cM°™ Lactic acicl and chloride of potassiC^dderl£, ^ m S°luWe albumen If rather more hydrochloric acicfbeused t ?iM^ ^ effect and, if not higher than 130° Jahr K - V? ^ RPP ' obtained in the broth. ' J 50 per cent of tlie meat can be Roasting.—The loss varies from 20 tn « ^ , • , „ less than in mutton (Oesterlen) This loss Jl^ f ^li * * ^ of carbon, hydrogen nitrogen/ and o™ 1 7 ^ 5 P™Porti°n Boasting should be slowly done to Zta^ mm6 subjected to an intense heat ™l i^ ln]ce9> the meat must be first distillation forms aromaticIdth^S* C°°ked VCTy ^ > the in part melted, and flows out wi h 1^ ^ m volatilized; the Pal is nows out with gelatine and altered extractive matters