ll known for its bleaching properties is a
useful disinfectant. It will neutralise the foul smell arising from
drains, closets, &c., when mixed with water and thrown down the pipes
whence the smell proceeds. A little dissolved in a bucket of water,
when used in scrubbing rooms and passages, will purify them and render
them wholesome, and also whiten the boards. It is sold by oilmen &c.,
at 3d. or 4d. per lb.--a much lower rate than that at which it is sold
by chemists.

1782. Carbolic Powder and Fluid.

Carbolic acid in a fluid state is a highly concentrated disinfectant,
and a strong irritant poison. Care should be taken in its use and
storage, as many lives have been lost through taking carbolic acid
under the impression that it was some medicine or beverage. It is far
safer when in the form of powder which has been impregnated with the
acid. The powder has a pink colour, is recommended by the Government,
and is sold at the rate of 2d. per pound by oilmen, &c.

1783. Domestic Hints (Sheep Near Sea).

_Why is the flesh of sheep that are fed near the sea more nutritious
than that of others?_

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).