FoodNet

The complete Indian housekeeper & cook

1898

Page 70 · 2 recipe records on this page

Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
10. Mash, Bran and Linseed.-- -Boil 1 lb. whole linseed for two hours in enough water to keep it fluidMash, Bran and Linseed. Add enough bran to make it of the consistency of an ordinary bran mash. Give slightly warm. 11. Mash, Bran. — Pour as much boiling water as the bran will take up on 2 lbs. of bran. Cover and stand for quarter of an hour. Give whilst warm. 12. Sprains, Treatment of. — If there is heat, foment con- stantly with very hot water, or place the foot in a stiible-bucket of hot water for at least a (juarter of an hour four or five times a day. IV'hen the heat is gone, use cooling lotion or embrocation. Every stable should use Elliman’s emhrocation ; it is invaluable. Obstinate sprains with heat may call for leeches. 18. Sore Back. — Wtash with salt and water, dress with carbolic or boracic, or powdered indigo or Ilollowjiy’s ointment, and keej) covered with a damp cloth. 14. Shoeing. — 'I’liis is a fruitful source of lameness, as the smiths constantly cut the hoof too much, especially at the back. Housekeeper and Cook 103 They thus alter the natural an^le at which the foot should touch the j^round, and cause unnatural strain on the sinews. Good shoes are tliin, lif>:ht^ flat, and not too much curved in at the hack. They should fit the hoof", and not require the Iioof to he fitted to them. .\s a rule, a set of shoes will last two months if they are changed about after a few weeks’ wear. 15. "Wounds, to treat. — tt'^ash thoroughly, pick out every bit of dirt or grit, if necessary stitch together with silk, and dress with carbolic or horacic dressings. It is well to have a bottle of some wound lotion I’eady in the stable. CHAPTJ'.R VIII COWS AND DAIRY Regimental and jail dairies are in favour nowadays, but the revisinjr editor says frankly that she distrusts both. She has seen the demand for butter, cream, and milk at some of these institutions treble in a week, and yet be satisfied by guaran- teed sii})ply. How was this done ? In England such fluc- tuating demand can be met without much risk of imjnirity by tap])ing other sources. In India there is nothing to fall back on save the bazaar. And if this has to be done, the editor prefers to do it hei’self Besides, this much is jiatent, that despite regulated dairies, typhoid increases in India by leaps and bounds. Therefore, when she paid her last short visit to India she bought a cow at once, and trusts that most housekeepers will follow her example. It is infinitely more trouble, but infinitely safer. It has another advantage. Even where there is no intention of stinting, bought milk is always scrimp milk, and half the most wholesome food of adults and all that of children requires a jiractically unlimited supply. With this warning, the experience of thirty years is reprinted without alteration No animal is more misunderstood in India than the cow. Left to the gow-wcthis guidance, she becomes a wild, untrust- worthy creature, given to alarming fluctuations in the quantit}' of milk, and absolutely refusing at times to produce any butter at all.