Page:Willich, A. F. M. - The Domestic Encyclopædia (Vol. 2, 1802).djvu/337

v l e This plant possesses tfv ot musk ;the I (>v burning it, w i mm h employed for the destra don of iU, an 1 other inse r . it u'.h also rec immend -J in cutane- ous present ex- ploded from the shops. — in a simi- lar manner has the Canada F:.ea- bant, o i Canadense, L. lost its reputation, botii for banish- ing fleas, arid answering other su- perstitious incantations; for which it was celebrated in former times. FLESH-MEAT, or the flesh of animals prepare*.! for food, is an important object of domestic eco- nomy. — In this place, however, we shall communicate only the most proper and effectual ways of preserving such meat in a fresh state, especially in the hot days of summer, as we treat of its relative salubrity and influence on health, under the distinct heads of Beef, Mutton. Pork, Veal, &c. as •well as under the general head of Food. In a work entitled "Miscellanea Curiasa," by Mr. Jones, we find an easy method of preparing flesh- meat, without spices, and with very little salt : yet so as to keep good, and always ready for eating, tor two or three years, and in the warmest climates. He gives us this account of the Moorish Elcholle, made of beef, mutton, or camel's flesh, but chiefly of beef; which is uniformly cut in long slices, well salted, and suffered to lie twenty- four hours in the pickle. It is ♦hen removed from those tubs or jars, into others tilled with fresh water ; and, when it has lain a flight, it is taken out, put on ropes, in the sun and air to dry. When thoroughly dried and hard, it is cut into pieces of .two or three inches i NO. VII,— VOL. II, F L E [&$ and thrown into a paj cauldron, which is kept ready with boiling oil and suet sufficient i<» cover I ; thus il is boiled, till it be very clear and red on cutting it ; when it is n out and > drain. After having under- gone this process, it stands to ■ while j irs are prepared for storing it ; at the same time pouring upon it the liquor in which it wasfri, .1 ; and, as soon as it is thoroughly cold, the e closely stop- ped. Preserved in this manner, it will remain hard, and keep two years : indeed, the hardest is con- sidered as the best and most pa- latable. Thus it is brought to table by the Moors, who sometimes fry it With eggs and garlic, sometimes stew it aud squeeze on it the juice of lemon. It is affirmed to be a very good dish, either hot or cold. Another method of preserving flesh -meat, especially veal and lamb, is practised in Get many, and consists simply in immersing them in skimmed milk, so as to cover the whole joint. In warm weather, the milk should be changed twice the first day, and once in twenty-four hours ; but, in a cool temperature, it is sufficient to renew it every two or three days. Thus, the meat may be kept in a sweet state for several weeks ; but it ought to be washed in spring water before it is dressed. — Game and beef, how- ever, cannot be preserved in the same manner, and therefore should be wrapped in a clean linen cloth, and buried in a box filled with dry sand, where it will remain sweet for three weeks, if deposited in an airy, dry, and cool chamber. One of the cheapest means of preventing putrefaction in flesh- meat, would be that of covering it with charcoal powder (see vol. i. p.