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1036
Enquire within upon everything
·
Robert Kemp Philp
12
SANITARY
PRECAUTIONS
AND
REGULATIONS
1717
SAUCES,
RELISHES,
ZESTS,
HOW
TO
PREPARE
2203
TABLES
OF
PERCENTAGES,
INTEREST,
MARKETING,
WAGES
2770
TOILET
REQUISITES,
RECEIPTS
FOR,
ETC.
1677
ENQUIRE
WITHIN
UPON
EVERYTHING.
1.
Choice
of
Articles
of
Food.
Nothing
is
more
important
in
the
affairs
of
housekeeping
than
the
choice
of
wholesome
food.
Apropos
to
this
is
an
amusing
conundrum
which
is
as
follows:--"A
man
went
to
market
and
bought
two
fish.
When
he
reached
home
he
found
they
were
the
same
as
when
he
had
bought
them;
yet
there
were
three!
How
was
this?"
The
answer
is--"He
bought
two
mackerel,
and
one
smelt!"
Those
who
envy
him
his
bargain
need
not
care
about
the
following
rules;
but
to
others
they
will
be
valuable:
2.
Mackerel
must
be
perfectly
fresh,
or
it
is
a
very
indifferent
fish;
it
will
neither
bear
carriage,
nor
being
kept
many
hours
out
of
the
water.
The
firmness
of
the
flesh
and
the
clearness
of
the
eyes
must
be
the
criteria
of
fresh
mackerel,
as
they
are
of
all
other
fish.
3.
Turbot,
and
all
flat
white
fish,
are
rigid
and
firm
when
fresh;
the
under
side
should
be
of
a
rich
cream
colour.
When
out
of
season,
or
too
long
kept,
this
becomes
a
bluish
white,
and
the
flesh
soft
and
flaccid.
A
clear
bright
eye
in
any
fish
is
also
a
mark
of
its
being
fresh
and
good.
4.
Cod
is
known
to
be
fresh
by
the
rigidity
of
the
muscles
(or
flesh),
the
redness
of
the
gills,
and
clearness
of
the
eyes.
Crimping
much
improves
this
fish.
Marker
Marker
Fine marker
White-out
Fine white-out
Circle
Paint
Unmarker
Hand
Scalpel
Dice
Sieve
Purify
Undo
Redo
Start over
