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1
1036
Enquire within upon everything
·
Robert Kemp Philp
409
[A
LETTER-BOX
SAVES
MANY
KNOCKS.]
1070.
Before
Boiling.
Fresh
killed
meat
will
take
much
longer
time
boiling
than
that
which
has
been
kept
till
it
is
what
the
butchers
call
ripe,
and
longer
in
cold
than
in
warm
weather.
If
it
be
frozen
it
must
be
thawed
before
boiling
as
before
roasting;
if
it
be
fresh
killed,
it
will
be
tough
and
hard,
if
you
stew
it
ever
so
long,
and
ever
so
gently.
In
cold
weather,
the
night
before
you
dress
it,
bring
it
into
a
place
of
which
the
temperature
is
not
less
than
forty-five
degrees
of
Fahrenheit's
thermometer.
The
size
of
the
boiling-pots
should
be
adapted
to
what
they
are
to
contain;
the
larger
the
saucepan
the
more
room
it
takes
upon
the
fire;
and
a
larger
quantity
of
water
requires
a
proportionate
increase
of
fire
to
boil
it.
In
small
families
block
tin
saucepans
are
best,
as
being
lightest
and
safest:
moreover,
if
proper
care
is
taken
of
them,
and
they
are
well
dried
after
they
are
cleansed,
they
are
by
far
the
cheapest;
the
purchase
of
a
new
tin
saucepan
being
little
more
than
the
expense
of
tinning
a
copper
one.
Take
care
that
the
covers
of
your
boiling-pots
fit
close,
not
only
to
prevent
unnecessary
evaporation
of
the
water,
but
that
the
smoke
may
not
insinuate
itself
under
the
edge
of
the
lid,
and
give
the
meat
a
bad
taste.
1071.
Average
Boiling
Times.
The
following
Table
will
be
useful
as
an
average
of
the
time
required
to
boil
the
various
articles:
Marker
Marker
Fine marker
White-out
Fine white-out
Circle
Paint
Unmarker
Hand
Scalpel
Dice
Sieve
Purify
Undo
Redo
Start over
