Foods

Front matter

.

THE

International Scientific Series

Preface

KX

Largely-increased commercial intercourse with distant countries, associated with a marked improvement in the purchasing-power of the masses of the people, and the rapid increase of wealth generally, have attracted public attention to the subject of Foods and Dietaries in an unusual degree, so that not only is there a greater importation of foreign productions than formerly, but new foods, or preparations of foods, are produced almost daily, some of which are specially fitted for certain classes of persons, as children, whilst others are of general use. Hence our food supplies, whether natural or prepared, offer increased variety of flavour, if not of nutritive qualities, and foods which were formerly restricted to the few are now commonly found on the tables of the many.

Scientific research in every civilised nation has also diligently busied itself in the elucidation of the subject,

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PREFACE.

and our knowledge lias been increased in reference to the chemical composition, preparation, and physiological effects of food.

With so many causes of change since the issue of my work on ‘ Practical Dietary,’ it seemed desirable to produce another which should embrace all generally and some less known foods, and contain the latest scientific knowledge respecting them, whilst at the same time the subject should be treated in a popular manner.

It was originally intended to have included both foods and diets in one work, but the subject has now become so large that it was found necessary to limit the present volume to Foods alone, and to reserve the interesting subject of diets and dietaries for a future occasion.

The following pages contain a large number of tables, which will be useful for reference to both scientific and general readers, and also a number of very interesting recipes which have been extracted from a somewhat rare volume called ‘ Cury,’ containing a copy of ancient manuscript recipes of the master cook of Richard the Second. The latter have been printed in the language of the fourteenth century, and, whilst interesting on that ground, will be understood with careful reading.

The prices at which various kinds of animal food were

PREFACE. ' vii

sold, at a period somewhat anterior to these recipes, has not been referred to in the body of the work, but it was formerly regulated by law, and in 1315 was as follows : —

‘ Edwarde by the Grace of God Kynge of England &c. To Shiriffes, Majors Bailiffes of Fraunchises Greeting : For as much as we have heard and understanded the greevous complayntes of Archbishops, Bishops, Prelates and Barons, touching great dearth of victuals in our Realrne: We ordeyne from henceforth that no Oxe stalled or corne fedde be sold for more than xxiiiis. No other grasse fed Oxe for more than xvis. ; a fat stalled Cowe at xiis. ; another Cowe lesse woorth at xs. ; a fat Mutton corne fedd or whose wool is well growen at xxd.; another fat Mutton shorne at xiiiid. ; a fat Hogge of two yeres olde at iiis. iiiid. ; a fat Goose at ii d., ob., in the Citie at iiid. ; a fat Capon at iid., in the Citie ii d. ob. ; a fat Hen at id., in the Citie at id. ob. ; two Chickens at id., in the Citie at id. ob. ; foure Pigions id., in the Citie three Pigions id. Item xxiiii Egges a peny, in the Citie xx Egges a peny. We ordeyne to all our Shiriffes.’

I have also thought it desirable to somewhat extend che ordinary view of foods, and to include water and air, since they are subjects which command great attention, both in their food and sanitary aspects.

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PREFACE.

The classification of foods lias been made on the simplest basis, since none other seemed equally good, or equally well adapted to the object of this work.

I dare not hope that a volume of so much detail wdl be entirely free from typographical errors, but great pains have been taken to insure accuracy.

London: 140, Harijsx Street, w.

April 1873

Edward Smith.

Contents

PAGE

Introductory : — The Nature and Qualities of, and the Necessity for, Foods 1

Section I. — Animal Foods. a. Nitrogenous. CHAPTER

I. Description and Cooking of Flesh 15

II. Preserved Meat : — By drying ; Cold ; Immersion in Antiseptic

Gases and Liquids ; Coating with Fat or Gelatin; Heat;

Salt 22

III. Bone . .38

IV. Characters and Composition of lean and fat Meat . . .41

V. Beef and Veal ......... 46

VI. Mutton, Lamb, Goat’s, and Camel’s Flesh . . . .52

VII. Pork, Sucking Pig, Bacon, and Wild Pig . . . .58

VIII. Various Wild Animals and the Horse and Ass . . .69

IX. Offal 75

X. Sausages, Black Pudding, and Blood 82

XI. Extracts of Meat and fluid Meat 86

XII. Albumen, Gelatin, and Casein 91

XIII. Eggs 95

XIV. Poultry and Game 100

XV. Fish 105

XVI. Shell-Fish and Turtle 114

XVII. Cheese and Cream Cheese .120

P. Non-Nitrogcnous.

XVIII. Butter, Ghee, Lard, Dripping, and Oils

. 127

X

CONTENTS.

Section II. — Vegetable Foods. a. Nitrogenous. CHAPTER PAGH

XIX. Analogy of Animal and Vegetable Foods, and General

Considerations on Seeds 143

XX. Peas, Beans, Lentils, &c. . . . . . . .152

XXI. Maize or Indian Corn, Millet, &e 156

XXII. Eice 162

XXIV. Wheaten Flour and Bread . . . . . .171

XXV. Wheaten Bread, Biscuits, and Puddings . . . .181

XXVI. Barley, Maslin, and Eye ; Scotch and Pearl Barley ;

XXVII. Succulent Vegetables 197

XXVIII. Fruits: Succulent and Albuminous . . . • .213

XXIX. Condiments ......... 229

0. Non-Nitrogenous.

XXX. Starches, Sago, Arrowroot, Tapioca, Cassava, Manioc, Semolina 239

XXXI. Vegetable Fats and Oils . 246

XXXII. Sugar, Treacle, Honey, and Manna ..... 249

Part II. Liquids

XXXIII. Water 269

XXXIV. Milk, Cream, Butter-milk, and Whey .... 312 XXXV. Tea, Coffee, Chicory, Cocoa, and Chocolate . . . 330

XXXVI. Alcohols 371