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4l£ NOTICES OF BOOKS.
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Note: This text has been automatically extracted via Optical Character Recognition (OCR) software. The text has not been manually corrected and should not be relied on to be an accurate representation of the item.
Additionally, when viewing full transcripts, extracted text may not be in the same order as the original document.
—? - . Fish-Culture: A Practical Guide T...
as if character can be manufactured by Act of Parliament as easily as it can be unmanufactured . "
We would here , however , remind Mr . Francis that properly arranged roomsand convenient fire-places , are by no means
, altogether irrelevant to good cookery ; while " habits of housewifery , " must inevitably be most dependent upon the fact of whether
the cottage be " moral" or the reverse . His censure is extended , in tones no less severe , to women in a higher position , as he
continues : — " But while we deplore the loss of this knowledge among the
labouring class , we must not think that it does not affect the middle and even the upper classes . It must be remembered that it is from
these lower classes that we draw our servants ; and it is now so much the fashion to make such very fine ladies of the daughters of
the middle and upper classes , that the slightest knowledge of domestic matters , particularly of anything so very low as cooking ,
is scouted indignantly . How can a lady who murders Mendelssohn and -Beethoven five or six hours per diem , who destroys crayons by
the fasces , or the nose upon Aunt Sally , or even long-suffering time , in the park , for sundry other hours , & c , & c . be expected to
bestow a thought upon anything so utterly useless , degrading , and out of her sphere ? And thus this most vital matter , which has so
much to do with the health and peace of families in detail , and the well-being even of nations in the aggregate , is left to the ignorant
stupidity of the modern English servant , whose habits in respect to cookery arefor the most part , of so wasteful a nature as to be
, almost criminal . " For those whose only fault is ignoranceand who are at least
* willing to acquire knowledge upon a point of so much importance , the author adds some practical information which may prove useful
to our readers . " There are many fish which inhabit both salt and fresh water , which All
which we now reject as worthless ; as if anything an - wise Providence has sent for our use could be worthless . The
reason that we reject these fish is because we do not know how to cook them , or what particular use to put them to . The very worst
fish that swims , the most bony and apparently inedible of fish , contains nourishing properties to a large extent ; for example , they
may be made into most excellent and palatable soup , if flavoured according to taste ; with very , very little trouble or expense indeed _.
as Havin possible g boile throw d a huge the li mass quor of down cod the 's head sink , or ; whereas a turbot , if , we th at liquor soon
, were used again , "when cool , for the second time , it would be a strong jell . The skins and membranes offish for the most part
y contain the strongest of gelatine . Isinglass , which produces even
pr a stronger eparation jell of the and sound more of nourishment the sturgeon than and gelatine other fi sh ; and
4l£ Notices Of Books.
4 l _£ NOTICES OF BOOKS .
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Citation
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English Woman’s Journal (1858-1864), Aug. 1, 1863, page 412, in the Nineteenth-Century Serials Edition (2008; 2018) ncse.ac.uk/periodicals/ewj/issues/ewj_01081863/page/52/
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