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1036
Enquire within upon everything
·
Robert Kemp Philp
634
1785.
Domestic
Hints
(White
and
Red
Meat).
Why
is
some
flesh
white
and
other
flesh
red?
White
flesh
contains
a
larger
proportion
of
albumen,
(similar
to
the
white
of
egg)
than
that
which
is
red.
The
amount
of
blood
retained
in
the
flesh
also
influences
its
colour.
1786.
Domestic
Hints
(Raw
and
Cooked
Oysters).
Why
are
raw
oysters
more
wholesome
than
those
that
are
cooked?
When
cooked
they
are
partly
deprived
of
salt
water,
which
promotes
their
digestion;
their
albumen
also
becomes
hard
(like
hard
boiled
eggs).
1787.
Domestic
Hints
(Green
Oysters).
Why
have
some
oysters
a
green
tinge?
This
has
been
erroneously
attributed
to
the
effects
of
copper;
but
it
arises
from
the
oyster
feeding
upon
small
green
sea-weeds,
which
grow
where
such
oysters
are
found.
1788.
Domestic
Hints
(Twice-Boiled
Cabbage).
Why
is
cabbage
rendered
more
wholesome
by
being
boiled
in
two
waters?
Because
cabbages
contain
an
oil,
which
is
apt
to
produce
bad
effects,
and
prevents
some
persons
from
eating
"green"
vegetables.
When
boiled
in
two
waters,
the
first
boiling
carries
off
the
greater
part
of
this
oil.
1789.
Domestic
Hints
(Just-Scraped
Horseradish).
Why
should
horseradish
be
scraped
for
the
table
only
just
before
it
is
required?
Because
the
peculiar
oil
of
horseradish
is
very
volatile;
it
quickly
evaporates,
and
leaves
the
vegetable
substance
dry
and
insipid.
1790.
Domestic
Hints
(Mint
with
Pea
Soup).
Why
is
mint
eaten
with
pea
soup?
The
properties
of
mint
are
stomachic
and
antispasmodic.
It
is
therefore
useful
to
prevent
the
flatulence
that
might
arise,
especially
from
soups
made
of
green
or
dried
peas.
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