Lab
Library
Journal
Shop
Sign in
to keep
1
1036
Enquire within upon everything
·
Robert Kemp Philp
16
15.
Lamb.
This
meat
will
not
keep
long
after
it
is
killed.
The
large
vein
in
the
neck
is
bluish
in
colour
when
the
fore
quarter
is
fresh,
green
when
it
is
becoming
stale.
In
the
hind
quarter,
if
not
recently
killed,
the
fat
of
the
kidney
will
have
a
slight
smell,
and
the
knuckle
will
have
lost
its
firmness.
16.
Pork.
When
good,
the
rind
is
thin,
smooth,
and
cool
to
the
touch;
when
changing,
from
being
too
long
killed,
it
becomes
flaccid
and
clammy.
Enlarged
glands,
called
kernels,
in
the
fat,
are
marks
of
an
ill-fed
or
diseased
pig.
17.
Bacon
should
have
a
thin
rind,
and
the
fat
should
be
firm,
and
tinged
red
by
the
curing;
the
flesh
should
be
of
a
clear
red,
without
intermixture
of
yellow,
and
it
should
firmly
adhere
to
the
bone.
To
judge
the
state
of
a
ham,
plunge
a
knife
into
it
to
the
bone;
on
drawing
it
back,
if
particles
of
meat
adhere
to
it,
or
if
the
smell
is
disagreeable,
the
curing
has
not
been
effectual,
and
the
ham
is
not
good;
it
should,
in
such
a
state,
be
immediately
cooked.
In
buying
a
ham,
a
short
thick
one
is
to
be
preferred
to
one
long
and
thin.
Of
English
hams,
Yorkshire,
Westmoreland,
and
Hampshire
are
most
esteemed;
of
foreign,
the
Westphalian.
The
bacon
and
"sugar
cured"
hams
now
imported
in
large
quantities
from
Canada
and
the
United
States
are
both
cheap
and
good.
18.
Venison.
When
good,
the
fat
is
clear,
bright,
and
of
considerable
thickness.
To
know
when
it
is
necessary
to
cook
it,
a
knife
must
be
plunged
into
the
haunch;
and
from
the
smell
the
cook
must
determine
whether
to
dress
it
at
once,
or
to
keep
it
a
little
longer.
Marker
Marker
Fine marker
White-out
Fine white-out
Circle
Paint
Unmarker
Hand
Scalpel
Dice
Sieve
Purify
Undo
Redo
Start over
