The soldier's pocket-book for field service / by General Viscount Wolseley.

  • Garnet Wolseley, 1st Viscount Wolseley
Date:
1886
Catalogue details

Licence: Public Domain Mark

Credit: The soldier's pocket-book for field service / by General Viscount Wolseley. Source: Wellcome Collection.

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    ».vrt i.] INSPECTION OF BREAD AND FLOUB. [91 rhe lean and the fat should be in proportion—the latter should be firm, md not too yellow ; the meat should not be bloody anywhere. When any loubt exists as to its condition, a doctor should examine it at once. Salt Meat.—To inspect it have several casks opened ; if not full of brine he meat is to be suspected, as any portion of meat not continually coveied )V it is sure to become bad. Examine portions from both ends and centre )f cask • they should be of good colour, well provided with fat. Decom- losition' can be detected by the smell, by a greenish colour, and by an mnatural softness. When time permits, no salt meat should be accepted n laro-e quantities as good without boiling and tasting pieces at hazard out >f several barrels. This is more particularly the case in inspecting salt neat for a voyage. Care should be taken to keep the casks always full of )rine. Fresh brine is made by dissolving salt in water. Brine is consideied lufficiently strong when a potato will float in it. Salt ceases to dissolve in he liquid when the latter is completely saturated. Bread.—‘There should be a due proportion, not less than 30 p. c. ot :rust ; the exterior surface should be well baked, not burnt; the crumb ihould be permeated with small regular cavities, no parts should be heavy md without these little cells ; the colour should be white, or brownish 'rom a mixture of bran ; the taste not acid, even when held in the mouth It will keep °ood for 4 or 5 days in warm, and for 7 or 8 days in cold veather. 3o&p. c. is gained in wt. in baking. In making bread the ollowing proportions are a good guide: 20 lbs. of flour, 8 to 12 lbs. )f water, 4 oz. of yeast, and to 2 oz. of salt, to which a little potato ihould if possible be added. 780 lbs. (1 sack) of flour will give fiom 90 to 105 4 lb. loaves : 6\ lbs. of dough yields 6 lbs. of bread. When taken from he oven bread begins to lose wt. The 4 lb. loaf loses in the first 24 lours 1+ oz. ; in 48 hours, 5 oz. ; in 60 hours, 7 oz. ; in 70 hours, 83- oz. bread when stale can be rebaked once, and will taste quite fresh for 24 tours; after that time it will then rapidly deteriorate. In baking the heat if the oven should not exceed 2120. . . Flour should be white, with only a small amount of bran in it ; there ihould be no lumps, or if any, they should break easily on slight pressuie . t must not be acid in taste, and there should be no smell of fei mentation or mouldiness.* Barrels of flour when stored in houses should occasionally be rolled out into the open air. It was found on the Red River Expedition that flour kept in barrels is not injured in any large quantity when exposed to wet, as a caking of paste forms round it, immediately inside the wood of the barrel, which preserves the flour within it. The Hudson Bay Company keep flour during their great inland journeys in sacks which they s_oak in water previous to filling with flour, and a caking of paste is thus formed * For further information on those subjects, consult Dr. Parkes Practical Hygiene.’
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