Enquire within upon everything

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.