The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families

required than what is necessary to feed the ketchup, and keep it from fermenting. Brandy is the best preservative to all preparations of this kind. KEEPING PROVISIONS. When articles of food are procured, the next thing to be considered is, how they may be best preserved, in order to their being dressed. More waste is oftentimes occasioned by the want of judgment or of necessary care in this particular, than by any other means; and what was procured with expense and difficulty is rendered unwholesome, or given to the dogs. Very few houses have a proper place to keep provisions in; the best substitute is a hanging-safe, suspended in an airy situation. A well-ventilated larder, dry and shady, would be better for meat and poultry, which require to be kept a proper time to be ripe and tender. The most consummate skill in culinary matters, will not compensate the want of attention to this particular. Though animal food should be hung up in the open air, till its fibres have lost some degree of their toughness; yet if kept till it loses its natural sweetness, it is as detrimental to health as it is disagreeable to the taste and smell. As soon therefore as you can detect the slightest trace of putrescence, it has reached its highest degree of tenderness, and should be dressed immediately. Much of course will depend on the state of the atmosphere: if it be warm and humid, care must be taken to dry the meat with a cloth, night and morning, to keep it from damp and mustiness. During the sultry months of summer, it is difficult to procure meat that is not either tough or tainted. It should therefore be well examined when it comes in; and if flies have touched it, the part must be cut off, and then well washed. Meat that is to be salted should lie an hour in cold water, rubbing well any part likely to have been fly-blown. When taken out of the water, wipe it quite dry, then rub it thoroughly with salt, and throw a handful