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23 chapters
CHAPTER I. THE CLIMATE OF AUSTRALIA.
CHAPTER I. THE CLIMATE OF AUSTRALIA.
Australia, forming as it does a vast island continent in the Southern world, lies to some extent within the tropical range, for the Tropic of Capricorn traverses its northern part. At present, however, its most densely populated portion lies just outside the tropics, and it is this semi-tropical part of Australia with which we have mostly to do. And apart, too, from the mere fact of Australia being between certain parallels of latitude, which makes its climate tropical or semi-tropical, as the c
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CHAPTER II.
CHAPTER II.
A few introductory remarks on this subject will serve a useful purpose. It will be seen that I have referred to the alphabetical pentagon of health—which is purely a provisional arrangement of my own. It consists of five headings, which fall naturally into alphabetical order. They are best considered, therefore, in the following way, namely: * (a) Ablution—the Skin and the Bath. * * (b) Bedroom Ventilation. * * (c) Clothing. * * (d) Diet. * * (e) Exercise. * This is a convenient method of rememb
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CHAPTER III.
CHAPTER III.
It has been estimated that the external skin of an ordinary adult is equal to an area of about twelve square feet, and that in a tall man it may be as much as eighteen square feet. There is a considerable difference between twelve square feet and twelve feet square, and it is well to mention the fact in order that there may be no confusion. From this large surface alone, therefore, it is quite easy to see that the skin requires to have some attention paid to it. But it is really far more importa
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CHAPTER IV.
CHAPTER IV.
Now, if all houses were built in accordance with the requirements of modern sanitary ideas, there would be but little difficulty in grappling with the problem of bedroom ventilation, for the sleeping apartment would be a well ventilated room, with all the latest contrivances, such as Tobin's ventilators, for the admission of fresh air. But as the greater number of people have to live in rented dwellings in which the rooms are very small, it becomes necessary to know what can be done to remedy ex
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CHAPTER V.
CHAPTER V.
It is worth considering somewhat minutely what are the requisites of perfect clothing, and what properties our different kinds of wearing apparel possess. Without doubt any reflection on the question of what is usually worn and what ought to be worn is not only of considerable interest generally, but of great moment likewise from a health point of view. It cannot be maintained too strongly that the question of the proper material for a suitable covering for the body takes a footing nearly equal
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CHAPTER VI.
CHAPTER VI.
The larger part of this work is taken up with a consideration of the most suitable diet for those living in Australia. In this way a greater restriction in the amount of butcher's meat is counselled, while a more widely extended use of fish, vegetables, and salad plants is advocated. And as far as beverages are concerned, Australian wine of a low alcoholic strength is recommended as being the most natural beverage for every-day use. But there are a few other matters connected with food, and drin
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CHAPTER VII.
CHAPTER VII.
This comes last alphabetically of the five essentials concerned in the maintenance of health—namely, ablution: the skin and the bath; bed-room ventilation; clothing; diet; and exercise—but it is none the less important on that account. Exercise may be defined as action of the body, whereby its organs and their functions are kept in a state of health. Each one of us has from the moment of his existence a certain stature allotted, as it were, to which he will attain. In this way some will be tall,
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CHAPTER VIII.
CHAPTER VIII.
In all probability there are but few who have ever had their attention called to certain figures duly set forth within the pages of that mine of information, namely, Mr. T. A. Coghlan's WEALTH AND PROGRESS OF NEW SOUTH WALES. Nevertheless, the facts associated with these statistics so directly concern our Australian daily life that they deserve to be widely known. That portion of the work in which our food supply is considered, therefore, is well worth referring to. It will he found that the con
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CHAPTER IX.
CHAPTER IX.
It is somewhat curious that, among the many questions which pertain to the national life of Australia, little, if any, attention has been directed to the influences which the daily food and habitual dietary exercise upon the present, and in what way they will affect the future population. And yet it must be apparent that the life of a nation is moulded in no small degree by its daily fare, by its general food habits, and still more by the fact of its living in conformity with, or in direct oppos
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CHAPTER X.
CHAPTER X.
Anyone looking backwards upon the history of Australia cannot fail to be impressed by one peculiar feature, which is the more distinctive, too, because it is in striking contrast with all else. It is the more noteworthy also, because it affects each individual inhabitant of this island continent, and has a direct bearing on the daily life of every person is the community. Thus, on the one hand, while we are nearing a maximum of progress—or, at any rate, attaining to a high level of success—in po
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CHAPTER XI.
CHAPTER XI.
Although for some years past any information pertaining to salads and salad-making has been eagerly welcomed by the writer, yet it must be admitted that great difficulties in obtaining such know-ledge in Australia do exist, because the use and value of salads are not widespread and understood, and thus it is that their health-conferring properties are passed by seemingly without regret. And if the topic, therefore, is one possessing an attractive personal interest, for that very reason it is fel
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CHAPTER XII.
CHAPTER XII.
Were I asked to name the one industry on which the prosperity of Australia must sooner or later rest, I should unhesitatingly answer, "On the cultivation of the vine." And this must be so; for while there is every reason to know that it will be called for from abroad, it is absolutely certain that it will be required in our own territories. The chief purpose of this chapter, indeed, is to insist upon the value of our own wines as the most healthful and the most wholesome drink for Australian use
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CHAPTER XIII. THE KITCHEN
CHAPTER XIII. THE KITCHEN
Furnishing the kitchen is often looked upon as quite of secondary importance; but, instead of being last and least, it ought to be first and foremost, for a cook cannot be expected to send up a good dinner without proper utensils, any more than a carpenter can turn out a piece of furniture without proper tools. It is no doubt a great mistake to have many things in use, for a bad servant will have every one dirty before she begins to wash up, and a good servant will have a lot of work in keeping
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CHAPTER XIV.
CHAPTER XIV.
"An ice chest!" someone exclaims. "I should like to know how I am to get that." Well, very easily indeed, if there is a will to have one, for then the way is plain. A refrigerator years ago was perhaps only obtainable by the wealthy, and regarded rightly by others as a not-to-be-thought-of-luxury; but, thanks to the rapid development of scientific knowledge, both ice and refrigerators are now within the means of nearly all. The Americans in this led the way, and those in the Central States would
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CHAPTER XV.
CHAPTER XV.
The stock pot is indispensable to good cooking, and although many soups and sauces can be made with water as a foundation, nearly all of them are improved by using stock, and no cook who desires to achieve good results should be without a basin of stock when she commences operations in the morning. There are saucepans now called digesters, which are most useful as stock pots, but any good-sized saucepan or boiler will do very well indeed. This should be put on fresh every morning with everything
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CHAPTER XVI.
CHAPTER XVI.
Soup is a much neglected food; there are many excuses made for this— one says it is "expensive", another it is "too much trouble" and "quite unnecessary". When once the principle of the stock pot is understood the first excuse falls through, for in any ordinary households the stock can be made from bones and trimmings of meat, and costs nothing. Neither does the excuse of too much trouble hold good. Some little time must be devoted to cooking, and soup will almost cook itself while other prepara
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CHAPTER XVII.
CHAPTER XVII.
* Bones—3d. * * Vegetables—1d. * * Total Cost—4d. * Beef bones are the best for this stock; break them up very small with a chopper, put them into a large saucepan and cover well with cold water, add two teaspoonsful of salt, and when it boils up remove the scum carefully, and put in one onion, one carrot, half a turnip, a little piece of the outside stalk of celery, and one dozen peppercorns. Boil steadily for six hours, or longer, then strain off through a colander or sieve, and stand in a coo
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CHAPTER XVIII.
CHAPTER XVIII.
The consumption of fish as a daily article of food is not nearly so large as it ought to be if we studied our health. It must be admitted that it is much more expensive than meat, and cannot be bought so readily. Then again, ordinary plain cooks only know how to fry and boil it, so that very little variety can be obtained; and even these two methods are often so badly followed as to take away rather than tempt the appetite. Not one cook in a hundred knows how to boil fish properly. If a little m
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FISH AU GRATIN
FISH AU GRATIN
* 1 Sole—9d. * * 1 teaspoonful of Parsley * * 4 teaspoonful Bread Crumbs—1/2d. * * 1/2 Small Onion * * 1 oz. Butter * * 1 gill Good Gravy * * 1/2 oz. Fat Bacon—1 1/2d. * * Total Cost—11d. * * Time—20 minutes. * Mince the onion, parsley, and bacon very finely, and put them into a basin with the seasoning and crumbs, and mix thoroughly. Butter a dish in which the fish can be both cooked and served. Spread half the seasoning on it, wash and dry the fish and lay it on this bed of seasoning; spread t
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CHAPTER XIX.
CHAPTER XIX.
The principal methods of cooking meat are roasting, baking, boiling, stewing, broiling, braising, and frying. Of these methods roasting and baking are conducted on the same principle—dry heat; boiling and stewing are often spoken of as if they were the same, but this is quite a mistake. When we boil a joint we plunge it into boiling water, and this water should cover it completely; but when meat is stewed it must be cooked in a very small quantity of water, and never allowed to boil. Water boils
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CHAPTER XX.
CHAPTER XX.
* 6 Tomatoes—2d. * * 1/4 lb. Veal Forcemeat—2d. * * 1 oz. Cheese—1 1/2d. * * 6 pieces Fried Bread—1/2d. * * Total Cost—6d. * * Time—10 Minutes * Choose tomatoes of a good colour, and all about the same size; scoop out the centre. Grate up the cheese and mix it with the forcemeat, put this into the tomatoes; place on a buttered tin, and bake in the oven for ten minutes. Put each tomato on to a round of fried bread, and serve. * 1 lb. Potatoes—1d. * * 1/2 pint White Sauce * * Salt and Pepper—2d. *
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CHAPTER XXI.
CHAPTER XXI.
* 1 Onion * * 1 Apple * * 1/2 oz. Flour * * Lemon Juice * * Salt—1d * * 1/2 oz. Curry Powder * * 1 oz. Butter or Dripping * * 1 pint Gravy—1d * * Total Cost—2d. * * Time—Half an Hour. * Peel and chop up the apple and onion. Put the butter or dripping into a saucepan, and when it is melted put in the apple and onion, and fry for a few minutes; sprinkle over the curry powder and the flour. Pour over the gravy and stir until it boils. Simmer for half an hour, then strain, flavour with lemon juice a
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CHAPTER XXII.
CHAPTER XXII.
* 6 Apples—3d. * * 1 1/2 oz. Tapioca—1/2d. * * 1/2 Lemon—1/2d. * * 2 oz. Sugar * * 1 1/4 pints Water * * A few drops of Cochineal—1/2d. * * Total Cost—41/2 d. * * Time—Half an Hour * Peel and quarter the apples and remove the core, put them into a saucepan with the lemon juice, sugar, and a spoonful of water, and stew till soft but not broken. Place them in a glass dish. Wash the tapioca in cold water, put it in a saucepan, pour over it 1 1/4 pints of water, and stir till it boils. Cook it till
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