Tropical hygiene for Anglo-Indians and Indians / by Sir Pardey Lukis and R. J. Blackham.

  • Lukis, C. P. (Charles Pardey), 1857-1917.
Date:
1914
Catalogue details

Licence: In copyright

Credit: Tropical hygiene for Anglo-Indians and Indians / by Sir Pardey Lukis and R. J. Blackham. Source: Wellcome Collection.

Provider: This material has been provided by London School of Hygiene & Tropical Medicine Library & Archives Service. The original may be consulted at London School of Hygiene & Tropical Medicine Library & Archives Service.

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    lOl The Encrlish custom of wringing their necks is not only^more humane, but it also makes the flesh much more juicy and o^^'^^*^* .,^^_„o„s Game Birds .—The flesh is more 'tmge^^^^^^ than that of chickens. It is tough and indigestible ''''''G^^sT!:^^^^^^^ fl-\^^.^^^^?^s't contain a large amount of fat which rende s t very unsuitable for persons with a weak digestion Ducks, moreover, are very foul feeders and they should never be eaten unless they have been carefully home-fed. . r .^^ eZs .—Eggs constitute one of the best forms of nitrogenous food. An egg consists of tvvo parts —the white and the yellow part or yolk, ihe tyMe/^^/f consists of what is known as albumen and a good deal of water. It is very digestible when raw or lightly cooked, but less so when the egg is hard boiled. The yolk contains^ a great deal of fatty matter and phosphates, bggs aie extremely nutritious, and are one of the best and most wholesome forms of food. They contain everything essential for the support of life except starch and sugar. , The smallness of the Indian egg is due to want of care in breeding fowls and in feeding them. They are generally allowed to pick up any food they can get. There is no reason why large fowls and large eggs should not be got here as elsewhere, and it would probably pay to go in systematically for poultry farming. The shells of eggs are very porous, and consequently eggs decompose very quickly _ in warm climates. If we keep the air out by an im- pervious covering such as grease or the so-called liquid glass, they will keep very much longer. Milk .-—Milk is derived, in by far the greatest quantity, from the cow. The buffalo, goat and ewe yield milks largely used in India which differ