Mash

“ Having, upon full investigation, ascertained, in the first place, that this caused no detriment in any way to the worts, I determined to try the same method more generally, and have now come to the conclusion that, when the first mash has been scientifically and thoroughly made, and a second mash of sufficiently hot water has been used, all that remains of the extract will be washed out better with cold water, say not above the temperature of the atmosphere in mild weather, than in any other manner whatever. ”

“ The sooner the raw wort can be used the less risk we run of unsoundness; and any one, upon reflection, will see that turning all the raw wort over in the first mash is the surest mode of getting the soundest and best extract. When turned all over in the first mash, much about the additional gravity, contained in the raw wort, will be shown in the tap; and what remains in the grains will be much better washed out by hot liquor alone, than when it is mixed with raw wort. ”

“ A better plan is to provide sufficient protein and minerals to give normal growth. The minimum feeding advised is to allow each day one liberal feeding of a 20-percent protein mash, or to furnish all the milk the birds will drink with a feeding of whole grain. Either the mash or the liquid milk should be used with liberal feedings of whole grain for fattening in the fall.
Good growing mashes suitable for different conditions may be made as follows:
These growing mashes are all fed with scratch grains consisting of such grains as corn, wheat, barley, and oats. ”

“ It is readily mixed into the mash, just as the green cut bone is, and, where the proper mechanical mixer is used, it is possible to thoroughly coat the entire meal mixture with the oily condition coming from the beef scrap, and until one has seen beef scrap mixed into the mash by such a mixer he has no idea how successful the operation is in preparing a high grade mash. The beef scrap and also the fresh cut bone carry a high percentage of phosphorus, and in fact have about all the ingredients found in animal food secured by the hen while running on Range. ”

“ A kind of paste, or rather “shape,” of finely-pounded fish, a kind of rolled omelette, and a mash of sweet stuff made principally of chestnuts, and, of course, mochi. The three subsidiary dishes I did not eat, one of which looked too queer, a kind of foundation of small brown beans with brilliantly coloured pickles. ”

“ If he still refuse his food, though the dressing be finished, he may be assured that his stomach is disordered, and he must be cordialled. In winter, a warm mash of malt is most eligible; but, if not at hand, a bran mash with an admixture of oatmeal, and a quart of good ale, may be given. In summer, a cordial ball will restore the tone of his stomach, without increasing the heat of his body so much as a mash would. ”

“ On such a range it is not necessary to have so great a proportion of animal food in the mash, because the floral growth harbors myriads of worms and insects, which supply a large part of the animal food needed. ”

“ As an illustration of the advisability of introducing the mustard in form of bran we might say that, by using a small quantity of one certain meal carrying a very high percentage of protein, it would be possible to introduce into the Mash the amount of protein desired, but by using a number of meals, each carrying a small percentage of protein, a much better Mash results, and every bird is able to get its due and necessary proportion of the ingredients. ”

“ There is not so great a proportion of animal food in this Range Mash as in the mash for the layers, and it should be noticed that there is in it no gluten or oil meal. The early hatches particularly are not forced along quite so rapidly, and are less liable to go into a Winter moult than if they get these ingredients, and should they moult it comes at a later date and does not extend over so long a period. ”

“ The use of a well-balanced, all-mash ration is the simplest and most practical method of feeding poults during the first few weeks of their lives. Many commercial starting mashes are available or good home-mixed mashes may be used with excellent success. The protein, mineral, and vitamin contents are the main points to be considered. Milk in some form is very desirable, dried milk being preferable. Liquid milk is a fair feed, but the dried form is preferable at least for starting rations. ”

“ It is now, we believe, universally admitted, that mashing or making the extract, is a strictly chemical process; the more closely, then, we adhere to chemical rules, the better we are likely to succeed. ”

“ Then take one cup of fresh milk and one of warm water and heat together to a simmer and add to this the prepared mush, one tablespoonful of sugar and one teaspoonful of salt. To these ingredients add a little flour at a time, until you make a stiff batter. Place all in a milk- warm vessel of water, place near fire and keep warm until it rises— about six hours. To this yeast add flour to make a stiff dough, using one tablespoon of lard and a little salt. Keep warm till it rises and bake about an hour and a half. ”

“ The ingredients of bread.—The essential ingredients are flour, water, and yeast. The liquid may be milk, or milk and water, the milk changing the flavor slightly and increasing the nutritive value, while the cream in the milk increases the tenderness of the crumb and crust. The non-essentials include salt to develop flavor, sugar sometimes added to hasten fermentation and also for flavor, and a fat to increase tenderness, as, for instance, butter or some cheaper fat. ”

“ Split the head as to boil, and take out the brains washing them very well with the head, cut out the tongue, boil it a little, and blanch it, let the brains be parbol’d as well as tongue, then mince the brains and tongue, a little sage, oysters, beef-suet, very small; being finely minced, mix them together with three or four yolks of eggs, beaten ginger, pepper, nutmegs, grated bread, salt, and a little sack, if the brains and eggs make it not moist enough. ”

“ Remove the skin and bone from any cold fish you may have remaining; well pound the flesh in a mortar; add one cup of bread crumbs, salt and Nepaul pepper to taste, a teaspoon of chopped onion, a teaspoon of chopped parsley, mix all well together with one or two well beaten eggs, shape into cutlets, sausages, or rounds, and fry a pale golden colour. ”

“ HOUSEHOLD BREAD. Four ounces of salt are dissolved in three quarts of water, and mixed with a pint of yeast. This mixture is poured into a cavity made in a peck of second flour, placed in a large pan or trough. When properly kneaded and fermented, it is divided into pieces of a certain weight, and baked. Sometimes, in farm houses, a portion of rice flour, boiled potatoes, or rye meal, is mixed with the flour, previous to kneading the dough. ”

“ Take a rump of beef, cut the meat from the bone, flour and fry it, pour over it a little boiling water, about a pint of small-beer, add a carrot or two, an onion stuck with cloves, some whole pepper, salt, a piece of lemon-peel, a bunch of sweet herbs; let it stew an hour, then add some good gravy; when the meat is tender take it out and strain the sauce ”

“ Cut one pound of fleshy beef in dice, or thin slices, simmer for a short time without water, to extract the juices, then add, by degrees, one quart of water, a little salt, a piece of lemon peel, and a sprig of parsley, are the only necessary seasonings; if the broth is required to be stronger put less water. ”

“ If, however, you have more coloured broth than you require for soup, you may apply it to making brown gravies.
An excellent stock-pot may be produced with all the bones you can collect, carcasses, and the under or claw-legs of poultry or game—all bones and parings, in short, of flesh and fowl. Put them into [127] a large pipkin with water; or if you have the liquor in which beef, or mutton, or veal, has been boiled, use it in preference. To this you may add, if you have it, a few ladlefuls of the water in which a ham has been boiled, first skimming off the fat. ”

“ Take the flesh of a very large Hare, and beat it in a Mortar with as much Marrow or Beef Suet as the Hare contains, then put in Pepper, Salt, Nutmeg, Cloves and Mace, as much as you judge to be fit, and beat it again till you find they be well mixed, then having your Paste ready in your Baking-Pan, lay in some Butter, and then your Meat, and then Butter again ”

“ Take a good hogs, calves, or lambs liver, and boil it: being cold, mince it very small, or grate it, and fearce it through a meal-sieve or cullender, put to it some grated manchet, two penny loaves, some three pints of cream, four eggs, cloves, mace, currans, salt, dates, sugar, cinamon, ginger, nutmegs, one pound of beef-suet minced very small: being mixt all together, fill a wet napkin, and bind it in fashion of a ball, and serve it with beaten butter and sugar being boil’d. ”

“ Mince a leg of mutton or lamb with beef-suet, and all manner of sweet herbs minced, cloves, mace, salt, currans, sugar, and fill the leg with half the meat: than make the rest into little cakes as broad as a shilling, and put them in a pipkin, with strong mutton broth, cloves, mace, vinegar, and boil the leg, or bake it, or rost it. ”

“ Cook meal in stock as directed in Corn Meal Mush (see No. 293) , add meat, and pour into a deep bread [Pg 118] pan; when cold, either slice and serve cold, or dip in flour and sauté in butter, or dip in crumbs, then in egg, and then again in crumbs, and fry in deep fat. If stock is very salt, dilute with water or milk. Any kind of stock or meat may be used in place of corned beef.
309.—WHEAT AND SAUSAGE SCRAPPLE
Stir wheat slowly into boiling salted water, cook five minutes, place over hot water, and cook half an hour. ”

“ Stir into a pint of mush a small lump of butter, a little salt, a pint of milk, and wheat flour to make a thick batter; stir into it half a tea cup of yeast, and let it rise, when it is light, butter a pan, pour it in and bake, eat it hot, at breakfast or supper. It will bake in a shallow pan in half an hour, if in a deep vessel, allow more time. ”

“ A sufficient quantity of mutton or [100] beef suet, butter, lard, or oil, being melted in a pan, and made boiling-hot, the meat is laid in it. It is not necessary that the meat be wholly immersed in the boiling fat; if it be immersed in part, it will be quite sufficient. When flesh is the substance to be fried, the pieces, previously to their being put into the pan, are sometimes brushed over with eggs and crumbs of stale bread, flour, or any other farinaceous substance. ”

“ Mince some mutton with beef-suet, some orange-peel, grated nutmeg, grated bread, coriander-seed, pepper, salt, and yolks of eggs, mingle all together, and fill any breast, or leg, or any Joynt of sweet, and make sauce with gravy, strong broth, dates, currans, sugar, salt, lemons, and barberries. ”

“ INGREDIENTS.—Any cold fish, 1 egg, milk, 1 large blade of pounded mace, 1 tablespoonful of flour, 1 teaspoonful of anchovy sauce, pepper and salt to taste, bread crumbs, butter.
Mode.—Pick the fish carefully from the bones, and moisten with milk and the egg; add the other ingredients, and place in a deep dish or scallop shells; cover with bread crumbs, butter the top, and brown before the fire; when quite hot, serve. ”

“ Delicate morsels of beef and pork, cut on scientific principles from every part of the animal, and of all conceivable shapes and sizes, are carefully packed in salt, and stored away in barrels; affording a never-ending variety in their different degrees of toughness, and in the peculiarities of their saline properties. ”

“ Set on a skillet, either full of milk, wine, water, verjuyce, or sack, make the liquor boil, then have twenty eggs beaten together with salt, and some sweet herbs chopped, run them through a cullender into the boiling liquor, or put them in by spoonfuls or all together; being not too hard boil’d, take them up and dish them with beaten butter, juice of orange, lemon, or grape-verjuyce, and beaten butter. ”

“ The flesh, for example, of old animals, which is deficient in gelatine and albumen, would be too much dried by roasting. The larger muscles, also, which abound in fibrous substance, such as the rump of beef, are well fitted for broiling. The flesh of game is likewise less juicy and gelatinous, and forms a very savoury dish when broiled. The process is peculiarly fit for most sorts of fish, which roasting or baking would render dry and [98] shrivelled, and in many cases boiling would make it too soft and pulpy. ”

“ If all that they have to eat at that time is contained in the kettle, each, extracts, with his fingers or his knife, a piece of meat or a bone with meat on it, and, holding it in one hand, eats, while with the other hand each, in turn, supplies himself, by means of a great wooden spoon, from the porridge in the pot. ”

“ Starting with the live lobsters and crabs you work your hungry way right around past the cheeses, and the sausages, and the hams, and tongues, and head-cheese, past the blonde person in white who makes marvelous and uneatable things out of gelatine, through a thousand smells and scents—smells of things smoked, and pickled, and spiced, and baked and preserved, and roasted. ”

“ The meats are packed with the rind down uniformly, the salt being spread between the layers, the top layer being put on with the rind up and the box closed, keeping the air from it as much as possible; meat must not be overhauled. ”

“ Some fish furnish their own sauce in a still simpler manner, of which an illustration no less striking is at hand in the easiest but best mode of cooking a red mullet, viz., baking it, and securing the gravy of delicious flavor which issues abundantly from the fish, chiefly from the liver, as its only sauce. ”

“ It has the further advantage, over all other flour, that it requires in its preparation few culinary utensils, and neither sugar, yeast, eggs, spices, soda, potash, or other et ceteras, to qualify or perfect the bread. ”