Cooley's Cyclopaedia of Practical Receipts Volume I Part 244

According to the same authority _mackerel_, _eels_, and _salmon_ are richer in fat than the above kinds; mackerel containing about seven per cent., and salmon about six, whilst the oily matter of eels amount to nearly fourteen per cent. The same is the case with the _sprat_, the _herring_, and the _pilchard_, as well as with most of our fresh-water fish.

As regards _sh.e.l.l-fish_, all the different varieties of them afford about the same amount of nutrition. They contain about thirteen per cent. of solid matter, which in composition is similar to that of white fish.

Sh.e.l.l-fish vary in digestibility; _mussels_, _limpets_, and _whelks_ being rather difficult of digestion, whilst _scallops_, _c.o.c.kles_, _periwinkles_, _lobsters_, and _crabs_ are a trifle more easy of digestion, and _oysters_ still more so. All sh.e.l.l-fish are unsuited for delicate stomachs; although they are largely eaten by the poorer dwellers on the coast.

On the Continent, _vineyard snails_, and in China, _slugs_, are eaten, and are said to possess a delicate flavour and nutritive properties.[311]

[Footnote 311: Letheby.]

_Choice, &c._ "The flesh of any fish is always in the highest perfection, or in season, as it is called, during the period of the ripening of the milt and roe. After the fish has deposited the sp.a.w.n, the flesh becomes soft, and loses a great deal of its peculiar flavour. This is owing to the disappearance of the oil or fat from the flesh, it having been expended in the function of reproduction." (Fleming's 'Phil. Zoology.') Fish should be dressed as soon after being caught as possible, as much of their peculiar delicacy and flavour is lost by keeping, even for a few hours. Turbot and salmon are said by the fishmongers to be improved in flavour when 2 or 3 days old, but this is surely a mistake, as the former, when dressed immediately after being caught, possesses a fine creamy taste, which it afterwards loses; whilst the latter, by the loss of a single tide, loses a portion of the fine white curd which is previously found between the flakes, and by longer keeping, this curd, with the larger flakes, disappear altogether. In the eyes of some epicures the richness, is however, increased by this change. Mackerel, and some other fish suffer so much from keeping only a few hours, that they become quite unwholesome.

Herrings offer a remarkable example of the advantage of dressing fish as fresh as possible. When cooked soon after being caught, they possess considerable delicacy and flavour, but after being kept for only a few hours, the oil separates from the flesh, and they become soft, greasy, and strong-flavoured.

In the choice of every kind of fish, stiffness, brightness of the eyes, and redness of the gills, may be regarded as invariable signs of freshness. A peculiar elasticity will also be perceived in fish recently caught, little or no permanent impression being made by the ordinary pressure of the fingers, from the flesh immediately rising when the pressure is withdrawn. Fresh fish also lie in a partly curled position, and never quite straight, as in the case when they have been kept for some time. Thickness and fleshiness are deemed marks of the good condition of all fish.

_Cleaning, dressing, &c._ On the proper cleaning of fish preparatory to dressing it, depends much of its delicacy and flavour. Ordinary cooks seldom do this well, from not slitting the fish sufficiently open to permit the inside to be thoroughly washed, and seldom using sufficient water. The superior flavour of fish cleaned by the fishmongers arises from their performing the operation more completely, and from the large quant.i.ty of water they employ about them. The flavour of all fish is improved by adding a little salt or vinegar to the last water in which they are washed. The sound, milt, and roe, should be carefully cleaned and preserved.

Fish is preferably 'dressed' by simple boiling, broiling, or frying; in fact, the finer kinds of fish are often injured by the excessive interference of the cook. When boiled, "all large fish, with the skin whole, must be placed on the fire in cold water; if crimped, or cut into slices or pieces, in boiling water; if whole, it must not be covered with more than two or three inches of water, or the skin will crack, and not only spoil the appearance of the fish, but will diminish the gelatine and gluten it contains, and instead of eating firm and full of flavour, it will be soft and woolly, especially if over-boiled." (Soyer.) As soon as a sc.u.m rises from boiling, it should be removed by the skimmer. The addition of a little salt or vinegar to the water improves the flavour of most fish, and renders the flesh firmer. The proportions should be "two teaspoonfuls of salt to every quart of water." "If the fish be whole, as soon as it begins to boil remove the cover on one side, and let it simmer gently until done. (Soyer.) A fish is known to be sufficiently dressed by the flesh in the thicker parts separating easily from the bone. "If a large fish I generally try it by gently pushing a wooden skewer through the thickest part; if it goes in easily it is done." (Soyer.) When this is the case it should be removed from the kettle, as by soaking in the water fish loses its firmness, and becomes soddened. Sole, skate, and mackerel, are usually put into boiling water, whether whole or sliced. Fish for broiling should be well washed in strong vinegar, wiped dry with a towel, and floured before placing them on the gridiron; and the bars of the latter should be hot, and well b.u.t.tered. (Rundell.) Fish for frying should be prepared as for broiling, and the b.u.t.ter, oil, or lard should be allowed to boil for a minute or two before putting them into the frying-pan. The latter should be perfectly smooth and bright, and the b.u.t.ter or oil in abundance, to prevent the fish sticking to it and burning. As the fish are cooked solely by the heat of the melted fat, to fry them in the highest perfection there should be enough of it to cover them. b.u.t.ter or oil is the best for the purpose. To avoid loss, the contents of the frying-pan, after the fish is removed, should be poured into a clean jelly-jar or basin, and reserved for another occasion. The fish being removed from the pan, the superfluous fat should be drained from them preparatory to 'serving' them. When fish is divided into fillets or cutlets before being cooked, it is usual to take out the bones, and to dress it with force-meat, &c.

In serving fish of the finer kinds, no other additions are required than melted b.u.t.ter and the ordinary fish sauces and pickles. The dishes are commonly garnished with raw parsley, for the sake of appearance, but boiled parsley, chopped small, should accompany it. All kinds of fish should be served on a napkin.

_Caution._ It sometimes happens that a fishbone accidentally swallowed remains in the sophagus, and occasions serious inconvenience; in fact, instances have been known where so much irritation has arisen that death has followed. In such cases it is advisable, as soon as possible, to take of tartar emetic, 4 gr., dissolved in warm water, 1/2 pint; and immediately afterwards the whites of six eggs. The coagulated ma.s.s will not remain in the stomach more than two or three minutes, and the remedy has been known to "remove no less than 24 pins at once."

=FISH GLUE.= See GLUE and ISINGLa.s.s.

=FISH POISONING.= See ACCIDENTS.

=FISH SKIN.= _Syn._ SHARK SKIN. The skin of the spotted dog-fish or rough hound (_chien de mer_, Fr.), stretched and dried. Used for polishing wood and ivory. Several other varieties of fish skin are employed in the arts.

The dressed skin of the 'rousette' (_peau de rousette_, F.), is transparent, and very beautiful. Cemented on green paper, and rubbed down and polished, it is used as veneer for fancy boxes. The skins of several varieties of Squalus are also used for both the above purposes. See s.h.a.gREEN.

=FIVE HERBS.= See SPECIES.

=FIX'ATURE= _Syn._ BANDOLINE, CLYSPHITIQUE, EAU COLLANTE, FIXATEUR, Fr.

This consists of any of the simple vegetable mucilages, combined with a little spirit, to preserve it, and with a little perfume, to render it more agreeable.

_Prep._ 1. From carrageen, Irish, or pearl moss, soaked in cold water for an hour or two, and after being drained, and pressed dry in a clean napkin, dissolved by boiling in soft water, q. s. The decoction is strained through cambric, and when nearly cold is mixed with about 1/3rd or 1/4th of its volume of eau de Cologne or other scented spirit, with the further addition of a few drops (5 or 6) of oil of cloves. Sometimes a little brandy is added to the mucilage, and when it is intended for present use, as is common with home manufactures, the spirit is frequently omitted altogether. 1/4 oz. of the prepared moss is fully enough for 3/4 pint of strained decoction, if rightly managed.

2. From quince seed boiled in water, as the last. 1/4 oz. yields nearly 3/4 pint of strained decoction.

3. Pale gum arabic (picked), 1-1/2 oz.; rose water, 2 fl. oz.; pure water, 3 fl. oz.; dissolve.

4. Gum arabic, 3-1/4 oz.; water, 1/2 pint; dissolve, and drop in eau de Cologne, gradually, until the cloudiness at first occasioned ceases to be removed by agitation; the next day decant the clear portion. All of the above are very superior, and keep well.

5. (Redwood.) Gum tragacanth, 1-1/2 dr.; water, 7 oz.; proof spirit, 3 oz.; otto of roses, 10 drops; macerate 24 hours, and strain.

6. Malt, 7 oz.; hot water (that will barely permit the finger to be held in it without pain), 1/2 pint; infuse in a covered jug or basin, gently press out the liquid, and as soon as cold add of proof spirit (or brandy or Cologne water), 2-1/2 fl. oz. and strain.

_Obs._ Bandoline is used by ladies and by hairdressers for stiffening the hair, and to make it curl firmly and remain in place. It is applied either by moistening the fingers and pa.s.sing the hair through them, or by means of a small sponge. See POMMADE.

=FIXED AIR.= See CARBONIC ACID.

=FIXED OILS.= See FAT and OILS.

=FLAKE WHITE.= See WHITE PIGMENTS.

=FLAME.= Gas or vapour in an incandescent state. The light emitted from pure flame is exceedingly feeble; illuminating power being almost entirely dependent upon the presence of solid matter. See ILLUMINATION, and _below_.

=Flame Colours.= The vapours of metallic compounds communicate colours to flames. The characteristic colours of some metals are very beautiful, and their exhibition forms a favorite experiment of chemical lecturers. The coloured flames are generally produced by the combustion of alcohol or rectified spirit upon certain salts in fine powder. In this way a GREEN colour is communicated by boracic acid or chloride of copper; a RED one by the nitrates of iron, lime, or strontia; a VIOLET, by pota.s.sa and its salts; and a YELLOW, by nitrate of soda. Messrs Church and Crookes have recently described a mode of exhibiting the characteristic flames of the metals which is admirably adapted for the lecture-table.[312] 'Gun-paper,'

made in the same way as 'gun-cotton,' is to be soaked in solutions of the chlorates of the different metals, dried with care, and kept dry. A good 'gun-paper' for the purpose is prepared by soaking strips of Swedish filtering-paper for ten minutes in a mixture of 4 parts oil of vitriol with 5 parts strong nitric acid, both by measure. The strips, when taken out of the acid, should be washed first with cold, and then with hot rain or distilled water, till the washings are no longer sour to the taste. The solutions of the metallic salts need not be very strong; but if they are warm, the strips of 'gun-paper' will be more easily and completely saturated with them. Since some of the chlorates attract moisture from the air, it is better to dry the papers prepared with them before the fire previous to lighting them. They are shown to best advantage when a strip is loosely crumpled up into a pellet, lighted quickly at one corner, and thrown up into the air against a dark back ground. They leave after burning, if properly prepared, no ash whatever. Paper prepared with the salt of pota.s.sa gives a flash of VIOLET flame, that prepared with the soda salt the characteristic YELLOW flame, and that with chlorate of baryta a very beautiful GREEN light. The chlorates of strontium, lithium, and calcium, when thus ignited, give intense colours. The VIOLET-BLUE flame of copper is well seen, even with the chloride of that metal, while paper soaked in nitrate of pota.s.sa shows the pota.s.sium flame better than if the chlorate be used. 'Gun-paper' prepared with a very weak solution of chloride or chlorate of thallium shows the characteristic SPRIG-GREEN flame of that metal with great distinctness. Chlorate of barium, being an article of commerce, may be employed for the preparation of the other chlorates, it being merely necessary to add to this salt in solution an exactly equivalent quant.i.ty of the sulphate or carbonate of the metal whose chlorate is desired. For instance, in order to make 'chlorate of copper,' 151 gr. of chlorate of barium being dissolved in hot distilled water, a boiling solution containing 125 gr. of pure crystallised sulphate of copper is to be added to it. Insoluble white 'sulphate of baryta' falls, while the solution, filtered and evaporated, yields the new chlorate in crystals. See FIRES, PYROTECHNY, &c.

[Footnote 312: See 'Intellectual Observer,' April, 1863.]

=FLAN'NEL.= It has been shown by the experiments of Count Rumford that the conducting power of the different materials employed for clothing varies considerably. A thermometer surrounded with cotton wool, and heated by immersion in boiling water, took 1046 seconds to lose 135 Fahr., when plunged into a bath of melting ice; but, under the same circ.u.mstances, when sheep's wool was employed, 1118 seconds elapsed before a like sinking of the thermometer took place ('Phil. Trans.,' 1792); thus showing the greater conducting power of the former, and consequently the superiority of the latter substance for the manufacture of warm clothing. But the chief advantage of wool, as an article of underclothing, depends less upon its actual power of conducting heat than its peculiar texture. Flannel acts as a gentle stimulus on the skin, and exercises the most beneficial action, by keeping the pores clean, and in a state most favorable to perspiration. This action is a species of friction similar in character, although inferior in degree, to that of the common flesh-brush or horse-hair glove, so long employed as a skin stimulant. Flannel has also the advantage of absorbing the perspiration as soon as emitted, and allowing its watery portion to pa.s.s off into the atmosphere almost as soon as formed, but this is not the case with cotton and linen fabrics. The different effects of flannel and linen are particularly susceptible during brisk exercise. When the body is covered with the former, though perspiration be necessarily increased, the perspired matter freely pa.s.ses off through the flannel, and the skin remains dry and warm. If the same exercise be taken in linen shirts, perspiration, as in the former case, is indeed also increased, but the perspired matter, instead of being dispersed into the atmosphere, remains upon the linen, and not only clogs the pores of the skin, but gives a disagreeable sensation. From this property of flannel, persons who wear it next the skin seldom catch cold from changes of temperature, even though perspiring profusely; but in similar cases, when linen or calico shirts are worn, chilliness immediately comes on, followed by sniffling, sneezing, and cough, and all the other symptoms of severe catarrh.

The common objections raised against the use of flannel are founded on vulgar prejudices, ignorance, obstinacy, or bravado, and are undeserving of the notice of sensible people. In a fickle and moist climate like that of England, every person should wear a robe of flannel next the skin, or at all events a waistcoat of flannel reaching below the loins; and this should not be discarded as soon as the cold weather has pa.s.sed, but its use should be continued all the year round; for in reality flannel is, if possible, even more required in summer than in winter, because persons perspire more freely in hot than in cold weather, and are consequently more susceptible of cold, while at that period of the year their clothing is less capable of protecting them from the effects of sudden changes of temperature and draughts of cold air, moisture, &c. Females, children, persons of delicate const.i.tutions, and all others who from their habits of body or life perspire freely, or are much exposed, should wear flannel.

In washing flannels it is recommended that they should only be put into warm water, by which method their colour will be preserved, and they will be prevented from shrinking.

=FLASH.= _Prep._ From burnt-sugar colouring, 1 gall.; fluid extract of capsic.u.m or essence of Cayenne, 3/4 pint, or enough to give a strong fiery taste. Used to colour spirits, and to give them a false strength. It is made by the brewers' druggists, and labelled 'ISINGLa.s.s AND BURNT SUGAR,'

=FLASKS.= The late lamented and ingenious Mr Fownes suggested the employment of Florence oil-flasks as cheap subst.i.tutes for retorts, receivers, digesters, and some other vessels used for chemical purposes.

His plan was to cut the neck smoothly round with a hot iron, and softening it in the flame of a good argand gas-lamp, to turn over the edge so as to form a lip, or border. The neck will then bear a tight-fitting cork without splitting.

=FLATULENCE.= _Syn._ FLATULENCY, WIND. In _pathology_, a morbid collection of gas in the stomach and bowels. Its most common cause is indigestion.

When the natural fluids of the stomach are secreted in a healthy state, they exercise an antiseptic and digestive action on the food, by which it is speedily reduced to a magma that is little liable to spontaneous change whilst in the body; but when the reverse is the case, fermentation soon commences, and the stomach and a.s.sociated viscera become distended with gas, and all the well-known symptoms of flatulency are developed in rapid succession. The quant.i.ty of gas thus acc.u.mulated in the 'primae viae' is often enormous. An ordinary apple during fermentation yields about 600 times its bulk of gas, and many vegetables yield much more. (Dr Hales.) It is, therefore, not at all surprising that so much inconvenience should be felt when the food, instead of being digested and a.s.similated, runs into the state of active fermentation.

The treatment of flatulency consists mainly in the selection of proper articles of food. Oleraceous vegetables, peas, beans, under-dressed potatoes, and indigestible fruits should be especially avoided, as well as the use of large quant.i.ties of weak or warm liquids. The diet should consist princ.i.p.ally of animal food, carefully but not over-cooked, with a sufficient quant.i.ty of good mealy potatoes (mashed, not whole), and good wheaten meal-bread, moderately seasoned with common salt and spices. The most suitable beverages are toast-and-water, and a little good brandy largely diluted with water. The healthy tone of the stomach may be re-established by the proper use of tonics, bitters, and mild aperients.

To relieve the fit of flatulency, carminatives and aromatics, as black pepper, mustard, peppermint, ginger, cinnamon, lavender, and most spices, may be had recourse to. A gla.s.s of peppermint cordial, or of brandy strongly flavoured with peppermint or ginger, is a popular and efficient remedy. A few drops (15 to 30) of ether, with a little tincture of capsic.u.m or spirit of sal volatile, seldom fail to give relief. See DYSPEPSIA.

=FLAVOURING SUBSTANCES.= See ESSENCE, OIL (Volatile), SPICE, WINE, &c.

=FLAX.= See LINEN, LINSEED, and OIL.

=FLEA.= This troublesome little animal is the _Pulex irritans_ of Linnaeus, and belongs to the _Suctoria_, or fourth order of the _Insecta_. Its favorite haunts are our warm underclothing, and its most productive breeding-places are in the 'flue' which careless servants allow to acc.u.mulate underneath our beds. Cold, light, perfumes, and ventilation, are inimical to its propagation.

=FLECHTENKAPSELN (Tetter Capsules, or Dr Berkeley's Antiherpetic Capsules for Skin Diseases, Tetter, &c.)= Capsules filled with tar. (Hager.)

=FLECHTENMITTEL--Tetter Cure.= (Paris). 1. A Washing Fluid.--Common water, containing 1-1/2 per cent. sulphuric acid. 2. A Salve. A mixture of lard and spermaceti, with 1/24 of their weight of calomel. (X. Schmidt.)

=FLECHTENPULVER--Tetter Powder= (St Lube's, France). Nitre, 100; antimony chloride, 10; antimony oxide, 200, 15 grammes for a dose. (Wittstein.)

=FLECHTENSALBE--Tetter Salve= (Fontaine, Paris). For all skin diseases.

Olive oil and white wax, with 1/16 of white precipitate. (Wittstein.)

=Flechtensalbe= (Bruno Reichel, Apolda). A mixture of wax and lard coloured green. (Schadler.)

=Flechtensalbe= (F. Schwarzlose, Berlin, and S. G. Schwartz, Breslau). For salt-flux, tetters, and similar skin diseases. Peru balsam, 1; carbolic acid, 2; yellow wax, 10; lard, 30. (Schadler.)

=Flechtensalbe= (Surbi, Paris). For all kinds of skin diseases. A mixture of beef tallow, 30; olive oil, 10; zinc oxide, 2; steat.i.te, 2.

(Wittstein.)