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10 |
Enquire Within Upon Everything |
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| 11 |
The Reason Why, Christian Denominations |
giving the Origin, History, and Tenets of the Christian Sects, with the Reasons assigned by themselves for their Specialities of Faith and forms of Worship. |
| 12 |
The Reason Why, Physical Geography and Geology |
containing upwards of 1,200 Reasons, explanatory of the Physical Phenomena of Earth and Sea, their Geological History, and the Geographical distribution of Plants, Animals, and the Human Race. |
| 13 |
The Reason Why, Biblical and Sacred History |
a Family Guide to Scripture Readings, and a Handbook for Biblical Students. |
| 14 |
The Reason Why, General Science |
giving Hundreds of Reasons for things which, though generally received, are imperfectly understood. This Volume has reached a sale of 53,000. |
| 15 |
The Reason Why, Historical |
designed to simplify the study of English History. |
| 16 |
The Reason Why, Natural History |
giving Reasons for very numerous interesting Facts in connection with the Habits and Instincts of the various Orders of the Animal Kingdom. |
| 17 |
The Reason Why, Gardening and Farming |
giving some Thousands of Reasons for various Facts and Phenomena in reference to the Cultivation and Tillage of the Soil. |
| 18 |
The Reason Why, Houswife's Science |
affording to the Manager of Domestic Affairs intelligible Reasons for the various duties she has to superintend or to perform. |
| 19 |
Journey of Discovery All Round Our House, or, The Interview |
with copious Information upon Domestic Matters. |
| 20 |
The Practical Housewife and Family Medical Guide |
a Series of Instructive Papers on Cookery, Food, Treatment of the Sick, &c, &c |
| 21 |
The Family Save-All |
a System of Secondary Cookery with Hints for Economy in the use of Articles of Household Consumption. |
| 22 |
Notices to Correspondents |
a Work full of curious Information on all Subjects, gathered from actual Answers to Correspondents of various Magazines and Newspapers. |
| 23 |
The Corner Cupboard |
containing Domestic Information, Needlework Designs, and Instructions for the Aquarium, &c |
| 24 |
Life Doubled by the Economy of Time and How a Penny Became a Thousand Pounds |
The first of these teaches the Value of Moments, and shows how Life may be abridged by a careless indifference to trifles of time; the second pursues a similar argument with reference to Money. |
| 25 & 26 |
Wonderful Things |
affording interesting descriptions of the Wonders of all Nations, with Illustrations. |
| 27 |
The Historical Finger-Post |
giving briefly, but clearly, the meaning and origin of hundreds of Terms, Phrases, Epithets, Cognomens, Allusions, &c, in connection with History, Politics, Theology, Law, Commerce, Literature, Army and Navy, Arts and Sciences, Geography, Tradition, National, Social, and Personal Characteristics. &c |
Contents / Index
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:
Contents / Index
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.
Contents / Index
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.
Contents / Index
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.
Contents / Index
5. Salmon
The flavour and excellence of this fish depend upon its freshness and the shortness of time since it was caught; for no method can completely preserve the delicate flavour that salmon has when just taken out of the water. A great deal of what is brought to London has been packed in ice, and comes from the Scotch and Irish rivers, and, though perfectly fresh, is not quite equal to salmon from English streams.
Contents / Index
6. Herrings
should be eaten when very fresh; and, like mackerel, will not remain good many hours after they are caught. But they are excellent, especially for breakfast relishes, either salted, split, dried, and peppered, or pickled. Mackerel are very good when prepared in either of these ways.
Contents / Index
7. Fresh-Water Fish
The remarks as to firmness and clear
