[10] The flesh of diseased cattle is sometimes sold in city markets. Therefore never buy beef the fat of which is very yellow, nor mutton and lamb unless the fat is white. Yellow fat indicates that the meat is of an unhealthy kind.
[11] See directions for [salting meat], page 162.
[12] Froth from fat meat should be put into the soap-grease.
[13] This is the bone on each side the neck of a fowl, which answers to the collar bone in the human frame.
[14] A kettle lined with porcelain is better than any other for cooking acids. Brass or bell-metal should be thoroughly scoured immediately before it is used for these purposes.
[15] The custom of giving them to the cook as her perquisite, besides being wasteful is productive of various evils.
[16] See the directions for making [gravies].
[17] About two years since four men, while making hay in a warm day, drank buttermilk which had been kept in a jar of potter's ware, and every one died immediately.
[18] If dried in the ordinary way. But a small pinch of the hops put up in pound packages by the Shakers is enough.
[19] A large painted wash-tub is expensive, and it may be convenient to some persons to know that a very good rinsing tub can be made of a flour barrel. Take one that is clean and well made; have the upper part sawed off about nine inches. See that there are no nails sticking through. Make three holes large enough to admit the fingers, in two opposite staves, to serve for handles. If there are cracks, caulk them, and fill the tub with water. The water will soon swell the staves so as to close the cracks; and when it has once done leaking, keep it always turned down in the cellar when not in use. All kinds of tubs and firkins should be turned down on the cellar floor, to prevent them from leaking.