File:How to live; a manual of hygiene for use in the schools of the Philippine islands (1902) (14764926332).jpg

Identifier: howtolivemanualo00knap (find matches)
Title: How to live; a manual of hygiene for use in the schools of the Philippine islands
Year: 1902 (1900s)
Authors: Knapp, Adeline
Subjects: Hygiene, Popular
Publisher: New York, Boston (etc.) Silver, Burdett and company
Contributing Library: The Library of Congress
Digitizing Sponsor: The Library of Congress

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an in coldercountries to have trouble of the stomachand bowels. Not even cooking will makedecayed vegetables fit to eat. The poisonin them irritates the lining of the foodcanal and makes us sick. Besides, there isvery little nourishment in poor vegetables;so that if they are eaten, the blood gets thinand cannot feed the body. Now that we have fruit and salad, we willbuy some camotes and gabi, and some squash,here at this stall where everything seems soclean. Some tomatoes, too, but we will notbuy any of the beans to-day; they seem softand flabby, and we may be sure that theyare not fresh. Meat ? Yes, by and by ; but we shall dobetter to get that elsewhere. It is bad formeat to lie in the open air as it does here.Meat should be killed at least twenty-fourhours before it is eaten, and if it is kept solong, it must be on ice. Otherwise, it spoils 36 HOW TO LIVE. in a very few hours. Meat should never beleft where flies can light on it, and you seethat the meat here is covered with flies.
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A Market as it should be. Flies are great carriers of disease, andoften take germs from place to place on theirfeet. Some of these flies may have justleft places where there is fever or cholera,or smallpox, and they can easily leavethe germs of these diseases on the meat ABOUT FOOD. 37 where tliey next alight. So you see weshould be very careful where we buy meat,and what sort we buy. There is plenty of poultry in the market to-day,—chickens, ducks and pigeons, all alive,and dealers all anxious to sell. If we buya chicken, we should get it home as carefullyas we can, and it should be allowed to restand get over its fright before it is killed.Then it should be killed as quietly andquickly as possible, as otherwise the meatwill be feverish and bad for food. It shouldbe killed some hours before it is needed forfood, so that the flesh may cool. To kill itjust before cooking, as is almost always donein this country, is a very bad custom, asflesh so killed is not wholesome. Here are the f

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