Enquire within upon everything

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.