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1036
Enquire within upon everything
·
Robert Kemp Philp
635
1791.
Domestic
Hints
(Apple
Sauce
with
Pork
and
Goose).
Why
is
apple
sauce
eaten
with
pork
and
goose?
Because
it
is
slightly
laxative,
and
therefore
tends
to
counteract
the
effects
of
rich
and
stimulating
meats.
The
acid
of
the
apples
also
neutralizes
the
oily
nature
of
the
fat,
and
prevents
biliousness.
1792.
Domestic
Hints
(Thunderstorms
Souring
Milk).
Why
does
milk
turn
sour
during
thunderstorms?
Because,
in
an
electric
condition
of
the
atmosphere,
ozone
is
generated.
Ozone
is
oxygen
in
a
state
of
great
intensity;
and
oxygen
is
a
general
acidifier
of
many
organic
substances.
Milk
may
be
prevented
from
becoming
sour
by
boiling
it,
or
bringing
it
nearly
to
boiling
point,
for,
as
the
old
proverb
says,
"Milk
boiled
is
milk
spoiled."
Heating
the
milk
expels
the
oxygen.
1793.
Domestic
Hints
(Butter
from
Churning).
Why
does
the
churning
of
cream
or
milk
produce
butter?
Because
the
action
of
stirring,
together
with
a
moderate
degree
of
warmth,
causes
the
cells
in
which
the
butter
is
confined
to
burst;
the
disengaged
fat
collects
in
flakes,
and
ultimately
coheres
in
large
masses.
1794.
Domestic
Hints
(Blue
Mould
on
Cheese).
What
is
the
blue
mould
which
appears
sometimes
upon
cheese?
It
is
a
species
of
fungus,
or
minute
vegetable,
which
may
be
distinctly
seen
when
examined
by
a
magnifying
glass.
1795.
Domestic
Hints
(Tenderness
in
Birds).
Why
are
some
of
the
limbs
of
birds
more
tender
than
others?
The
tenderness
or
toughness
of
flesh
is
determined
by
the
amount
of
exercise
the
muscles
have
undergone.
Hence
the
wing
of
a
bird
that
chiefly
walks,
and
the
leg
of
a
bird
that
chiefly
flies,
are
the
most
tender.
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