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breathing is liberated. If the bowels are not free, give full

warm enema.

If there is tendency to coldness of extremities, give hot foot bath occasionally; also apply dry flannels heated very hot to the throat, if they seem more agreeable than the hot fomentation.

Keep the patient in a warm, well-ventilated room. Give only baked apple, or toast water, or gruel as food, until the symptoms yield positively.

I have been told by my patrons that it often occurs in their domestic practice with children, that, by the time the patient is rubbed with the dry hand, having the cold compress on the throat until the hot bath is made ready, there is no need of the bath; the breathing is relieved. But it is not always so. I have treated cases of what is called "membranous croup,' and it lasted persistently for days. I never lost a case of croup. But it is a dreaded disease, and justly so.

MUMPS (PAROTITIS).

This disease often prevails epidemically.

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It usually affects children and young persons, and is contagious.

The parotid gland swells; swelling beneath the ear, the chin, and all around the neck, deforming the countenance curiously.

It affects one side only sometimes, but usually both.

The swelling is hot, tender, and painful; the lower jaw can scarcely be moved. In about four days the disease begins to decline, and usually lasts in all about ten days.

Sometimes the swelling suddenly becomes transferred to the mammæ in the female and to the testicle in the male, and may oscillate between the throat and the mammæ or testicle. Metastasis to the brain is known to take place also, but this is

rare.

Treatment.-Very little treatment is necessary. Apply warm cloths to the swelling; let them be kept on constantly. If there is general feverishness, a tepid sponge bath and enema of tepid water. A little gruel or bran tea as food.

Keep the patient comfortably warm and quiet. If metastasis to the parts named occur, a warm sitz bath or fomentation to the affected region will give relief. Keep the feet

warm.

Should the brain become affected, give very hot sitz and foot bath ten minutes. Follow this with enema of hot water. Apply cool cloths to the head, or, if more agreeable to the pa tient, warm spongings. Let the patient be kept in bed and seek to induce perspiration by applying bottles of hot water to the back and feet and drinking of hot water.

In fact, the treatment now should be the same as for inflammation of the brain.

DIPHTHERIA.

In this to be dreaded and terrible disease, a false membrane forms in the throat, and if the larynx becomes affected the chances of recovery are very few indeed. Frequent vomiting, diarrhea, hemorrhage from the nostrils or elsewhere, frequency and fullness of the pulse, convulsions, delirium, and coma, are symptoms which denote great danger. Occasionally the muscles of both the upper and lower limbs are affected.

The chief objects in the treatment are to palliate symptoms, and support the powers of life by the judicious employment of tonic remedies, conjoined with alimentation and alcholic stimulants. The latter are given in large quantities. The best advice to give to mothers in regard to diphtheria is, send instantly for the doctor. Do not delay one moment!

ACCIDENTS.

It is an accepted axiom that accidents will happen, no matter how well regulated the household; and though much has been written with a view to avert the more serious calamities supposed to be the outcome of accident, but which are invariably the result of carelessness, children still manage to burn themselves at fires, to scald themselves with hot water, to cut their fingers, to break their heads, etc.

As a rule, the remedies required to be of any service should be applied at once; and it is, therefore, no earthly use suggesting antidotes or appliances only to be met with in a doctor's surgery. I shall, therefore, in the few suggestions I make, more particularly dwell upon those simple remedies which may reasonably be expected to be found in every home. In the Summer months, when the weather is seasonable, the heat is oftentimes sufficient to cause children to bleed at the nose. In such cases, if the bleeding be not excessive or too frequent, it is not desirable to stop it, as, when caused by an undue fullness of the blood-vessels of the head, it affords great relief. When, however, the bleeding is the result of a knock or blow, cold applications should be applied to the nose or forehead, and the child kept standing in the open air.

Another excellent way of arresting the bleeding is to cause the arms to be raised above the head, and kept so for a few minutes, which will usually have the desired effect. In the event of these remedies proving ineffectual, and it being evident that the bleeding is dangerous, the nostrils must be plugged with pieces of linen rag made into stoppers of oval shape, about one inch in the long diameter and half an inch in the transverse, sufficient linen being left hanging in order to withdraw them when necessary. The great thing to determine in cases where the bleeding is not the result of accident is whether it be a disease, or Nature's mode of assisting the removal of one; and this, of course, can only be arrived at by a knowledge of the child's state of health at the time.

CUTS.

With regard to the bleeding caused by a cut from a knife, or something similarly sharp, if it be only slight, after being bathed with cold water, the edges or sides of the wound should be brought together and bound with narrow strips of arnica plaster, if this is to be had; but if not, a simple band of linen, smeared with the white of an egg, will be the best substitute. If the band becomes tight, and causes pain owing to the swelling, don't remove the bandage, but insert the blade of a pair of scissors underneath the binding on the opposite side to the wound, and cut the linen across. Where it is necessary to remove the strapping on account of there being pain and throbbing, the part affected should be soaked in warm water, and a soft, warm poultice applied. When the wound does not show signs of inflammation, and the discharge is good, that

is to say, resembling cream in consistence and custard in color, the bandage may be put on again; but when the edges are inflamed, or pale and flabby, and the discharge thin and objectionable in its odor, a single strap of adhesive plaster should be used to keep the edges together, and this should be covered with a warm poultice.

When a mishap of this kind occurs, it is either a vein or an artery that is cut. In the former case the blood is dark-colored, and will flow in a steady stream, which can usually be stopped by the application of cold water or ice, and by exposing the wound to the open air. In the latter the blood is bright-red, and flows in jets, when, if the bleeding is excessive, a strong bandage should be tied around the limb, just above the wound, and between it and the heart, and compressed sufficiently tight (by means of a stick inserted underneath and twisted) until the circulation be stopped.

When the wound is not a clean cut, and there is any foreign substance, such as dirt, hair, etc., it must be carefully removed by sponging with cold water.

BURNS.

Accidents caused by burning demand immediate attention, and can only be cured in one way—by excluding the air from the part affected. Where it is a case of the clothes having caught fire, envelop the child in the heavest article available, such as a blanket, tablecloth, curtain, etc., and roll it over and over on the ground until the flames are extinguished, in the event of there not being sufficient water at hand for that purpose.

This done, the charred garments should be quickly but most gently removed, and cut away, instead of being torn, from the body, in order that the damaged skin should not be unnecessarily irritated; but where a piece of the underlinen happens to be burnt into the wound, or is not easily detached, cut away all round it, and leave it to come away afterward. Then immediately cover the injured surface with something that will exclude the air, either with flour sprinkled thickly over the wound, with cotton-wool steeped in oil, or with a piece of linen on which is spread a layer of soap about the sixteenth of an inch thick. When procurable, a better remedy than either of those mentioned is to apply strips of lint saturated in carron oil, which dressing should be left on as long as possible until they become loosened or objectionable from the discharges, it being most desirable that these bandages be changed as seldom as possible, as their removal is apt to cause detachment of portions of the new skin, which is most painful and undesirable. Where there is much discharge it must be removed, and the place kept as clean as possible.

When the injury is of an extensive character, and a shock ensues, the shivering is best checked by the application of hot bottles to the hands and feet, and the administering of hot drinks-either warm sherry or warm brandy and water. Το prevent disfigurement from accidents of this nature, the child must be carefully watched until the part is completely healed, and must be prevented from sitting or lying in anything but a straight posture, to avoid contraction of the skin.

The danger attending burns depends more upon their superfacial extent than the depth of the injury-those to the body.

head or neck being much more dangerous than those to the hands or feet, the neck being the most risky portion of all. Where the part is simply blistered, though these be exten sive in character and large in number, it is comparatively of little moment as long as they are whole. They must con sequently not be broken, but allowed to remain, and the tod to accumulate till the new skin forms underneath. When this formation takes place, the part becomes distended and pain ful, there is a red line round the edge of the blister, and he contained fluid looks milky. It may then be let out by puneturing with a needle, so that it all escapes.

SCALDS.

Scalds from hot water, as a rule, are not so severe, as, excepting in extreme cases, the scurf skin is only raised like an ordinary blister, and the dressing being wet, can be removed without difficulty. Any of the remedies prescribed for burns are equally efficacious for scalds, but if the scalded surface be instantly covered with cotton-wool, it is, if the accident be of a slight character, sufficient. Another admirable remedy, more particularly on account of its usually being "in the house," is lard. That specially prepared by chemists is, of course, the best; but this only means the ordinary kind divested of the salt by washing. It should be thickly spread on pieces of old, soft linen, and when placed on the scald or burn be kept in its place by bandages of lint, or, better still, by strips of calico torn from an old garment, always bearing in mind that the great thing is to protect the damaged part from the air, and remembering on no account to apply cold water or similar cold bandages.

BRUISES.

Bruises from knocks and tumbles are by far the most frequent of the numerous accidents of the nursery, and where the injury is slight and the skin not lacerated, a warm application of arnica (which should always be kept where there are children) and water, in the proportion of one part of arnica to ten of water, is advisable; but in the absence of this, the oldfashioned remedy of covering the bruise with fresh butter should be resorted to.

Jammed fingers, through the unexpected shutting of a drawer or door, though not usually looked upon as at all serious casualties, may sometimes be attended by the most serious consequences, for if all the parts of the end of the fingers be injured, the whole (bone and flesh) may mortify. In ordinary cases of this kind the best and quickest way of obtaining relief is to plunge the finger or fingers into warm water as hot as the child can bear it. By this means the nail is softened, and yields so as to accommodate itself to the blood poured out beneath it, and the pain is speedily lessened; the finger should then be covered with a bread and water poultice pending the surgical treatment necessary where the fingers are badly crushed.

Instant care and attention in such cases will often prevent the loss of the nail, a result to be avoided if possible, since the formation and growth of the new nail are necessarily slow, and changes of shape frequently occur, sometimes result ing in permanent disfigurement.

HINTS TO HOUSEKEEPERS.

CHOICE OF ARTICLES OF FOOD.

OTHING is more important in the affairs of housekeeping than the choice of wholesome food.

Mackerel must be perfectly fresh. The firmness of the flesh and the clearness of the eyes must be the criterion of fresh mackerel, as they are of all other fish.

Flounders, and all flat white fish, are rigid and firm when fresh; the under side should be of a rich cream color.

Cod is known to be fresh by the rigidity of the muscles (or flesh); the redness of the gills, and clearness of the eyes. Salmon.-The flavor and excellence of this fish depend upon its freshness, and the shortness of time since it was caught.

Herrings can only be eaten when very fresh.

Fresh Water Fish.-The remarks as to firmness and clear, fresh eyes, apply to this variety of fish, of which there are pike, perch, etc.

Lobsters recently caught have always some remains of muscular action in the claws, which may be excited by pressing the eyes with the finger; when this cannot be produced, the lobster must have been too long kept. When boiled, the tail preserves its elasticity if fresh, but loses it as soon as it becomes stale.

Crabs have an agreeable smell when fresh.

Prawns and Shrimps, when fresh, are firm and crisp. Oysters. If fresh, the shell is firmly closed; when the shells of oysters are opened, they are dead and unfit for 1nd. The small-shelled oysters are the finest in flavor. larger kinds are generally considered only fit for stewing and sauces, though some persons prefer them.

Beef. The grain of ox beef, when good, is loose, the meat d, and the fat inclining to yellow. When meat pressed by the finger rises up quickly, it may be considered as that of an a imal which was in its prime; when the dent made by pressure returns slowly, or remains visible, the animal had probably past its prime, and the meat consequently must be of inferior quality.

Veal should be delicately white, though it is often juicy and well flavored when rather dark in color. On examining the loin, if the fat enveloping the kidney be white and firm looking, the meat will probably be prime, and recently killed.

Mutton.-The meat should be firm and close in grain, and red in color, the fat white and firm. Mutton is in its prime when the sheep is about five years old, though it is often killed much younger. If too young, the flesh feels tender when pinched, if too old on being pinched it wrinkles up, and so remains. In young mutton, the fat readily separates ; in old, it is held together by strings of skin.

Lamb. This meat will not keep long after it is killed. The large vein in the neck is bluish in color when the forequarter is fresh, green when becoming stale. In the hindquarter, if not recently killed, the fat of the kidney will have a slight smell, and the knuckle will have lost its firmness.

Pork.-When good, the rind is thin, smooth, and cool to the touch; when changing, from being too long killed, it becomes flaccid and clammy.

Bacon should have a thin rind, and the fat should be firm and tinged with red by the curing; the flesh should be of 2 clear red, without intermixture of yellow, and it should firmly adhere to the bone. To judge the state of a ham, plunge a knife into it to the bone; on drawing it back, if particles of meat adhere to it, or if the smell is disagreeable, the curing has not been effectual, and the ham is not good; it should, in such a state, be immediately cooked.

Venison. When good, the fat is clear, bright, and of considerable thickness.

Turkeys. In choosing poultry, the age of the bird is the chief point to be attended to. An old turkey has rough and reddish legs; a young one, smooth and black. Fresh killed, the eyes are full and clear, and the feet moist. When it has been kept too long, the parts about the vent begin to wear a greenish, discolored appearance.

Common Domestic Fowls, when young, have the legs and combs smooth; when old, they are rough, and on the breast long hairs are found instead of feathers. Fowls and chickens should be plump on the breast, fat on the back, and white legged.

Geese. The bills and feet are red when old, yellow when young. Fresh killed, the feet are pliable, stiff when too long kept. Geese are called green while they are only two or three months old.

Ducks. Choose them with supple feet and hard, plump breasts. Tame ducks have yellow feet, wild ones red.

Pigeons are very indifferent food when they are too long kept. Suppleness of the feet shows them to be young; the

state of the flesh is flaccid when they are getting bad from keeping. Tame pigeons are larger than the wild.

Partridges, when young, have yellow legs and dark-colored bills. Old partridges are very indifferent eating.

Woodcock and Snipe, when old, have the feet thick and hard; when these are soft and tender, they are both young and fresh killed. When their bills become moist, and their throats muddy, they have been too long killed.

SEASONABLE FOOD.

There is an oid maxim, "a place for everything, and everything in its place." To which we beg to add another, “A season for everything, and everything in season."

January.

[Fish, poultry, etc., distinguished by italics are to be had in the highest perfection.]

Fish.-Cod, crabs, eels, flounders, herrings, lobsters, oysters, perch, pike, sturgeon, porgies.

Meat.-Beef, house-lamb, mutton, pork, veal, and doe

venison.

Poultry and Game.-Capons, chickens, ducks, wild-ducks, fowls, geese, partridges, pheasants, pigeons (tame), pullets, rabbits, snipes, turkeys (hen), woodcock.

Vegetables.-Beets, sprouts, cabbage, cardoons, carrots, celery, onions, parsnips, potatoes, turnips. Fruit.-Almonds, apples.

February.

Fish.-Cod, crabs, flounders, herrings, oysters, perch, pike, sturgeon, porgies.

Meat.-Beef, house-lamb, mutton, pork, veal.

Poultry and Game.-Capons, chickens, ducklings, fowl (wild), green geese, partridges, pheasants, pigeons (tame and wild), pullets, rabbits, snipes, turkeys, woodcock.

Vegetables.-Beets, cabbage, carrots, celery, mushrooms, onions, parsnips, potatoes, turnips. Fruit.-Apples, chestnuts, oranges.

March.

Fish.-Eels, crabs, flounders, lobsters, mackerel, oysters, perch, pike, shrimp, smelts, sturgeon, porgies.

Meat.-Beef, house-lamb, mutton, pork, veal. Poultry and Game.-Capons, chickens, ducklings, fowls, green geese, pigeons, rabbits, snipes, turkeys, woodcock. Vegetables.-Beets, carrots, celery, cresses, onions, parsnips, potatoes, turnip tops.

Fruit.-Apples, chestnuts, oranges.

April.

Fish.-Shad, cod, crabs, eels, flounders, halibut, herrings, lobsters, mackerel, oysters, perch, pike, salmon, shrimps, smelts, sturgeon, trout, porgies.

Meat.-Beef, house-lamb, mutton, pork, veal.

Poultry and Game.-Chickens, ducklings, fowls, green geese, leverets, pigeons, pullets, rabbits, turkey-poults, woodpigeons.

Vegetables.-Onions, parsnips, spinach, small salad, turnip tops, and rhubarb.

Fruit.-Apples, nuts, oranges, pears.

May.

Fish.-Shad, cod, crabs, eels, flounders, halibut, herring, lobsters, mackerel, mullet, perch, pike, salmon, shrin...s smelts, sturgeon, trout, clams.

Meat.-Beef, grass-lamb, house-lamb, mutton, pork, vol Poultry and Game.-Chickens, fowls, green geest eons, pullets, rabbits.

Vegetables.-Artichokes, green peas, asparagus, kiả beans, cabbage, carrots, onions, peas, potatoes, radishes barb, salad, spinach, turnips. Fruit.-Apples, pears.

Juae.

Fish.-Cod, shad, crabs, eels, flounders, herrings, lobsters," mackerel, perch, pike, salmon, clams, smelts, sturgeon, trout cat-fish, black-fish.

Meat.-Beef, grass-lamb, mutton, pork, veal.

Poultry and Game.-Chickens, ducklings, fowls, green geese, pigeons, pullets, rabbits.

Vegetables.-Asparagus, beans, white beet, cabbage, carrots, cucumbers, leeks, lettuce, onions, parsley, peas, potatoes, radishes, salad of all sorts, spinach, turnips.

Fruit.-Apples, apricots, cherries, currants, gooseberries, melons, pears, strawberries.

July.

Fish.-Cod, crabs, flounders, herrings, lobsters, mackerel, perch, pike, salmon, trout, blue-fish, black-fish, bass, pickerel, cat-fish, eels, clams, porgies.

Meat.-Beef, grass-lamb, mutton, veal, buck-venison. Poultry and Game.—Chickens, ducks, fowls, green geese, leverets, pigeons, plovers, rabbits, wild-pigeons.

Vegetables.-Artichokes, asparagus, balm, beans, carrots, cauliflowers, celery, cucumbers, herbs of all sorts, lettuce, mint, mushrooms, peas, potatoes, radishes, salads of all sorts, spinach, turnips, tomatoes, Carolina potatoes.

For Drying.-Mushrooms.

For Pickling. French beans, red cabbage, cauliflowers, garlic, gherkins, onions.

Fruit.-Apples, apricots, cherries, currants, damsons, gooseberries, melons, nectarines, peaches, pears, oranges, pine apples, plums, raspberries, strawberries.

August.

Fish.-Cod, eels, crabs, flounders, herrings, lobsters, mackerel, perch, pike, salmon, blue-fish, black-fish, weak fish, sheej s head, trout. porgies, clams.

Meat.-Beef, grass-lamb, mutton, veal, buck-venison. Poultry and Game.-Chickens, ducks, fowls, green geese pigeons, plovers, rabbits, wild ducks, wild pigeons, red-bird, curlew.

Vegetables.-Artichokes, beans, white-beet, carrots, cauli. flowers, cucumbers, pot-herbs of all sorts, leeks, lettuce, mushrooms, onions, peas, potatoes, radishes, salad of all sorts, spinach, turnips, tomatoes.

For Drying.-Basil, sage, thyme.

For Pickling. Red cabbage, tomatoes, walnuts. Fruit.-Apples (summer pippin), cherries, currants, damsons, gooseberries, grapes, melons, mulberries, nectarines, peaches, pears, plums (greengages), raspberries.

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September.

Fish.-Cockles, cod, crabs, eels, flounders, lobsters, oysters, perch, pike, shrimps, porgies, black-fish, weak-fish.

Meat.-Beef, mutton, pork, veal, buck-venison. Poultry and Game.—Chickens, ducks, fowls, green geese, partridges, pigeons, plovers, rabbits, turkeys, wild ducks, wild pigeons, wild rabbits, quail.

Vegetables.—Artichokes, beans, cabbages, carrots, cauliflowers, celery, cucumbers, herbs of all sorts, leeks, lettuce, mushrooms, onions, parsnips, peas, potatoes, radishes, salad of all sorts, turnips, tomatoes, Carolina potatoes.

Fruit.-Apples, damsons, grapes, hazel-nuts, medlars, peaches, pears, pine-apples, plums, quinces, strawberries,

walnuts.

October.

Fish.-Cockles, cod, crabs, eels, gudgeons, halibut, lobsters, mussels, oysters, perch, pike, salmon-trout, shrimps, smelts, porgies.

Meat.-Beef, mutton, pork, veal, doe-venison.

Poultry and Game.-Chickens, ducks, fowls, green geese, larks, partridges, pheasants, pigeons, red-bird, black-bird, robins, snipes, turkey, wild ducks, wild pigeons, wild rabbits, woodcock, teal.

Vegetables. Artichokes, cabbages, cauliflowers, celery, herbs of all sorts, onions, parsnips, peas, potatoes, radishes, salad, spinach (winter), tomatoes, turnips, Carolina potatoes. Fruit.-Almonds, apples, black and white damsons, hazelnuts, grapes, peaches, pears, quinces, walnuts.

November.

Fish.-Cockles, cod, crabs, eels, gudgeons, halibut, lob. sters. mussels, oysters, perch, pike, salmon, shrimps, smelts, porgies, flounders.

Meat.-Beef, house-lamb, mutton, pork, veal, doc-venison. Poultry and Game.-Chickens, ducks, fowls, geese, larks, partridges, pheasants, pigeons, rabbits, snipes, turkey, wild ducks, woodcock, robins.

Vegetables.-Beets, cabbages, carrots, celery, herbs of all sorts, lettuce, onions, parsnips, potatoes, salad, spinach, tomatoes, turnips.

Fruit.-Almonds, apples, chestnuts, hazel nuts, grapes,

pears.

December.

Fish.-Cod, crabs, eels, gudgeons, halibut, lobsters, oysters, perch, pike, salmon, shrimps, smelts, sturgeon.

Meat.-Beef, house-lamb, mutton, pork, veal, doe-venison. Poultry and Game.-Capons, chickens, ducks, fowls, geese, guinea-fowl, hares, larks, partridges, pea-fowl, pheasts, pigeons, rabbits, snipes, turkey, wild ducks, woodcock. Vegetables.-Beets, cabbages, carrots, celery, herbs of all sorts, lettuce, onions, parsnips, potatoes, salad, spinach, turnips.

Fruit.-Apples, chestnuts, hazel-nuts.

NAMES AND SITUATIONS OF THE JOINTS. The method of cutting up the carcases varies. That which we describe below is the most general.

Beef-Fore Quarter.-Fore rib (five ribs); middle rib (four ribs); chuck (three ribs). Shoulder piece (top of fore leg); brisket (lower or belly part of the ribs); clod (fore shoulder blade); neck; shin (below the shoulder); cheek.

Hind Quarter.-Sirloin; rump; aitchbone-these are the three divisions of the upper part of the quarter; buttock and mouse-buttock, which divide the thigh; veiny piece, joining buttock; thick flank and thin flank (belly pieces) and leg. The sirloin and rump of both sides form a baron. Beef is in season all the year; best in the winter.

Mutton.-Shoulder; breast (the belly); over which are the loin (chump, or tail end). Loin (best end); and neck (best end); neck (scrag end). A chine is two necks; a saddle, two loins; then there are the leg and head. Mutton is the best in winter, spring, and autumn.

Lamb is cut into fore quarter and hind quarter; a saddle, or loin; neck, breast, leg, and shoulder. Grass-lamb is in season from June to August.

Pork is cut into leg, hand, or shoulder; hind-loin; fore loin, belly part; spare rib (or neck); and head. Pork is in season nearly all the year.

Veal is cut into neck (scrag end); neck (best end); loin (best end); loin (chump, or tail end); fillet (upper part of the hind leg); hind knuckle (which joins the fillet knuckle of fore leg; blade (bone of shoulder); breast (best end); breast (brisket end); and hand. Veal is always in season, but dear in the winter and spring.

Venison is cut into haunch (or back); neck, shoulder, and breast. Doe-venison is best in January, October, November, and December, and buck-venison in June, July, August, and September.

Ox-tail is much esteemed for purposes of soup; so also is the CHEEK. The TONGUE is highly esteemed.

Calves' Heads are very useful for various dishes; so also their KNUCKLES, FEET, HEART, etc.

Cooking.-Ten pounds of beef require from two hours to two hours and a half roasting, eighteen inches from a good fire.

Six pounds require one hour and a quarter to one hour and a half, fourteen inches from a good clear fire.

Three ribs of beef, boned and rolled, tied round with paper, will require two hours and a half, eighteen inches from the fire; baste once only.

The first three ribs of fifteen or twenty pounds, will take three hours or three and a half; the fourth and fifth ribs will take as long, managed in the same way as the sirloin. Paper the fat and the thin part, or it will be done too much, before the thick part is done enough.

When beef is very fat, it does not require basting; if very lean, tie it up in greasy paper, and baste frequently and well. Common cooks are generally fond of too fierce a fire, and of putting things too near to it.

Slow roasting is as advantageous to the tenderness and fla vor of meat as slow boiling.

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