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Adulterations of Food, Tests For .... 347
Beverages, Preparation Of, And Eeceipts For . . 293
Bird-keeping, Bee-keeping, Poultry-keeping . . 271
Carving, And the General Arrangements Of The
Dinner Table,. Tea Equipage .... 337
Children, Rearing And Management Of 254
Choice Of Food, Marketing, Etc. .... 9
Confectionery: Cakes, Jellies, Sweetmeats . . 2(50
Commercial And Monetary Hints, Maxims . . 335
Correct Speaking, Hints On Writing . . . .51
Decoration And Ornamentation: Painting, Staining,
Gilding, Etc 197
Destruction Of Vermin, Noxious Animals . . . 315 Dress, Choice, Arrangement And Care Of . . . 241 Dyeing, Scouring, Cleaning, Laundry Operations . 340
Emergencies And Accidents, How To Act In, Such As
Cases Of Drowning, Eire, Etc 192
Etiquette, Eorms And Ceremonies Of . . . . 241
Food Of Various Kinds, When In Season . . .13
Fuel, Lighting, Etc., Economy And Management Of . 141
Furniture, Selection And Arrangement Of . . 81 CONTENTS.
rial Household Operations: Carpentert, Mending, EePairing 82
Indoor Games And Amusements 19
Ladies' Employments: Decalcomanie, Diafhanie, Etc. 32(5
Legal Information And Advice 201
Medical And Surgical Advice 103
Minor Complaints, Coughs, Cramp, Etc. . . . 308
Miscellaneous Preparations: Ink, Gum, Cement, Etc. 317
Outdoor Sports And Pastimes, Croquet . . . 330
Preparation Of Food, Cooking Operations . . 149
Preserving And Pickling, Hints On ... . 216
Eecreations, Artistic: Modelling, Preparing BotanIcal Specimens, Etc. 301
Rules Of Conduct: Counsels, Hints, Advice . . 275
Sanitary Precautions And Eegulations: Air And Exercise, Sleep, Clothing 230
Sauces, Relishes, Zests, How To Prepare . . . 281
Tables Of Insurance, Interest, Marketing, Wages . 355
Toilet Eequisites, Eeceipts For, And The Operations
Connected Therewith 229 ON THE PUBLICATION OF THE
TWO HUNDRED AND SIXTIETH THOUSAND
BY THE EDITQB.
Only a few short years have sped
By thousands sought, by millions read,
Now, while reflecting on the past,
Let me, while powers of reason last,
Oh, ye—who gentle are and fair—
To raise a smile, to soothe a care,
Forget not this: that whilst you live,
Take, then, the warning here I give,—
Would you acquire the greatest peace—
Bid hatred, pride, and envy cease,
Each eve, before your eyelids close,
That your own heart may find repose,
SHOWING THE CONTENTS OF THE SEPARATE NUMBERS 0? "ENQUIRE WITHIN."
Paragraphs 1 to 104 are contained in No. I.
Paragraphs 105 to 202 are contained in No. II.
Paragraphs 202 to 594 are contained in No. III.
Paragraphs 595 to 899 are contained in No. IV.
Paragraphs 900 to 1124 are contained in No. V.
Paragraphs 1125 to 1374 are contained in No. VI.
Paragraphs 1375 to 1639 are contained in No. VII.
Paragraphs 1640 to 1901 are contained in No. VIII.
Paragraphs 1902 to 2085 are contained in No. IX.
Paragraphs 2086 to 2309 are contained in No. X.
Paragraphs 2310 to 2523 are contained in No. XI.
igg- By the aid of the above Table, persons having the numbers of "enquire Within" unbound can easily refer to the contents. Those who are desirous of special information upon the subjects treated of in the numbers can at all times obtain them separately, price Threepence, post free.
1. Choice of Articles of Food.
—Nothing is more important in the affairs of housekeeping than the choice of wholesome food. We have been amused by a 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 t The answer is—" He bought two mackarel, and one smelt!" Those who envy him his bargain need not care about the following rules; but to others they will be valuable :—
2. Mackarel 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 criterion of fresh mackerel, as they are of all other fish.
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 fish is also a mark of being fresh and good.
_ 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.
5. Salmon.—The flavour and excellence of this fish depends upon its freshness, and the shortness of time since it
was caught; for no method can completely preserve the delicate flavour it 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 Thames salmon.
6. Herrings should be eaten when very fresh ; and, like mackerel, will not remain good many hours after they are caught. But they are very excellent, especially for breakfast relishes, either salted, split, dried, and peppered, or pickled.
7. Fresh-water Fish. — The remarks as to firmness and clear fresh eyes apply to this variety of fish, of which there are carp, tench, pike, perch, &c.
8. Lobsters, recently caught, have always some remains of muscular action in the claws, which may be excited by pressing the eyes with the finger; when this cannot be produced, the lobster must have been too long kept. When boiled, the tail preserves its elasticity it fresh, but loses it as soon as it becomes stale. The heaviest lobsters are the best; when light they are watery and poor. Hen lobsters may generally be known by the spawn, or by the breadth of the "flap."
9. Crabs And Crayfish must be chosen by observations similar to those given above in the choice of lobsters. Crabs have au agreeable smell when fresh. o