Food and Flavor: A Gastronomic Guide to Health and Good Living: Chapter X - BRITISH SPECIALTIES

Food and Flavor: A Gastronomic Guide to Health and Good Living, by Henry Theophilus Finck is part of the HackerNoon Books Series. You can jump to any chapter in this book here. Chapter X : BRITISH SPECIALTIES

The systematic growing of turnips for the winter keep of cattle made it possible to have fresh meat in winter, too; and at the same time, thanks largely to the efforts of the agriculturist, Robert Bakewell, cattle and sheep breeding began to be done on scientific principles.Bakewell's aim was to fatten the animals more quickly and to secure a greater proportion and a betterOne more citation from this creamy little book will help to emphasize the statement I have just made:"At the time of writing the importations of foreign mutton are very large, as they have been for some years. In this way there is an abundant supply of cheap, wholesome food, which, however, lacks the flavor and quality of the home-bred mutton, and those who can afford it will always give a higher price for the latter. The object, therefore, of the home-breeder is to produce the very best description of mutton, for which there is an increasing demand."WILTSHIRE BACON.In the restaurants and hotels of France and Switzerland, no less than in those of London, York ham is often served, and York ham at its best is considered by epicures equal to the hams of Prague or Westphalia. But if the English hams must share honors with the products of Germany and Bohemia, when it comes to bacon, Britannia rules the world.

Let not that seem a trifling matter to any one. Bacon—I mean smoked bacon—is one of the most useful and delicious of all appetizers, alone or with other meats. It is a great tonic, too, on account of its exceptional nutritive value. Anemic individuals should eat it every morning; it is beneficial to consumptives whose digestive powers are not too enfeebled; and for nursing mothers it is an ideal food. I remember reading in a

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