Enquire within upon everything · Chapter 34Part 2 (15)
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Because the saline particles (sea salt) which they find with their green food give purity to their blood and flesh.
1784. Domestic Hints (Marbled Fat in Meat)
Why does the marbled appearance of fat in meat indicate that it is young and tender?
Because in young animals fat is dispersed through the muscles, but in old animals it is laid in masses on the outside of the flesh.
1785. Domestic Hints (White and Red Meat)
Why is some flesh white and other flesh red?
White flesh contains a larger proportion of albumen, (similar to the white of egg) than that which is red. The amount of blood retained in the flesh also influences its colour.
1786. Domestic Hints (Raw and Cooked Oysters)
Why are raw oysters more wholesome than those that are cooked?
When cooked they are partly deprived of salt water, which promotes their digestion; their albumen also becomes hard (like hard boiled eggs).
1787. Domestic Hints (Green Oysters)
Why have some oysters a green tinge?
This has been erroneously attributed to the effects of copper; but it arises from the oyster feeding upon small green sea-weeds, which grow where such oysters are found.
1788. Domestic Hints (Twice-Boiled Cabbage)
Why is cabbage rendered more wholesome by being boiled in two waters?
Because cabbages contain an oil, which is apt to produce bad effects, and prevents some persons from eating "green" vegetables. When boiled in two waters, the first boiling carries off the greater part of this oil.
1789. Domestic Hints (Just-Scraped Horseradish)
Why should horseradish be scraped for the table only just before it is required?
Because the peculiar oil of horseradish is very volatile; it quickly evaporates, and leaves the vegetable substance dry and insipid.
1790. Domestic Hints (Mint with Pea Soup)
Why is mint eaten with pea soup?
The properties of mint are stomachic and antispasmodic. It is therefore useful to prevent the flatulence that might arise, especially from soups made of green or dried peas.
1791. Domestic Hints (Apple Sauce with Pork and Goose)
Why is apple sauce eaten with pork and goose?
Because it is slightly laxative, and therefore tends to counteract the effects of rich and stimulating meats. The acid of the apples also neutralizes the oily nature of the fat, and prevents biliousness.
1792. Domestic Hints (Thunderstorms Souring Milk)
Why does milk turn sour during thunderstorms?
Because, in an electric condition of the atmosphere, ozone is generated. Ozone is oxygen in a state of great intensity; and oxygen is a general acidifier of many organic substances. Milk may be prevented from becoming sour by boiling it, or bringing it nearly to boiling point, for, as the old proverb says, "Milk boiled is milk spoiled." Heating the milk expels the oxygen.
1793. Domestic Hints (Butter from Churning)
Why does the churning of cream or milk produce butter?
Because the action of stirring, together with a moderate degree of warmth, causes the cells in which the butter is confined to burst; the disengaged fat collects in flakes, and ultimately coheres in large masses.
1794. Domestic Hints (Blue Mould on Cheese)
What is the blue mould which appears sometimes upon cheese?
It is a species of fungus, or minute vegetable, which may be distinctly seen when examined by a magnifying glass.
1795. Domestic Hints (Tenderness in Birds)
Why are some of the limbs of birds more tender than others?
The tenderness or toughness of flesh is determined by the amount of exercise the muscles have undergone. Hence the wing of a bird that chiefly walks, and the leg of a bird that chiefly flies, are the most tender.
1796. Domestic Hints (Tea Curing Headache)
Why does tea frequently cure headache?
Because, by its stimulant action on the general circulation, in which the brain participates, the nervous congestions are overcome.
1797. Domestic Hints (Clothes for Hot Weather)
Why are clothes of smooth and shining surfaces best adapted for hot weather?
Because they reflect or turn back the rays of the sun, which are thus prevented from penetrating them.
1798. Domestic Hints (Loose Clothing Warmer)
Why is loose clothing warmer than tight articles of dress?
Because the loose dress encloses a stratum of warm air which the tight dress shuts out; for the same reason, woollen articles, though not warmer in themselves, appear so, by keeping warm air near to the body.
1799. Domestic Hints (Tea Made Best with Boiling Water)
Why should the water poured upon tea be at the boiling point?
Because it requires the temperature of boiling water to extract the peculiar oil of tea.
1800. Domestic Hints (First Infusion Best)
Why does the first infusion of tea possess more aroma than the second?
Because the first infusion, if the water used is at the boiling temperature, takes up the essential oil of the tea, while the second water receives only the bitter extract supplied by the tannic acid of tea.
1801. Domestic Hints (Sky-Blue for Fair People)
Why does a head-dress of sky-blue become a fair person?
Because light blue is the complementary colour of pale orange, which is the foundation of the blonde complexion and hair.
1802. Domestic Hints (Brighter Colours for Dark People)
Why are yellow, orange, or red colours suitable to a person of dark hair and complexion?
Because those colours, by contrast with the dark skin and hair, show to the greater advantage themselves, while they enrich the hue of black
1803. Domestic Hints (Light Green for Fair Complexions)
Why is a delicate green favourable to pale blonde complexions?
Because it imparts a rosiness to such complexions—red, its complementary colour, being reflected upon green.
1804. Domestic Hints (Light Green Unfavourable for Ruddy Complexions)
Why is light green unfavourable to ruddy complexions?
Because it increases the redness, and has the effect of producing an overheated appearance.
1805. Domestic Hints (Violet Unfavourable for All)
Why are violet draperies unfavourable to every kind of complexion?
Because, reflecting yellow, they augment that tint when it is present in the skin or hair, change blue into green, and give to an olive complexion a jaundiced look.
1806. Domestic Hints (Blue Unsuitable for Brunettes)
Why is blue unsuitable to brunettes?
Because it reflects orange, and adds to the darkness of the complexion.
1807. Domestic Hints (Blue Veils for Complexion)
Why do blue veils preserve the complexion?
Because they diminish the effect of the scorching rays of light, just as the blue glass over photographic studios diminishes the effect of certain rays that would injure the delicate processes of photography
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Footnote 1:
"Housewife's Reason Why," containing upwards of 1,500 Reasons upon every kind of Domestic Subject. London: Houlston and Sons. 2s. 6d.