Index:The Art of Living in Australia.djvu
CONTENTS
PART I. THE ART OF LIVING IN AUSTRALIA. CHAPTER I. THE CLIMATE OF AUSTRALIA. Their semi-tropical climate hitherto unrecognised by the people of Australia—Reasons advanced for this statement; early gold-mining era influences still at work, and Anglo-Saxon heredities—Hot months and cooler months; temperatures of the Australian capital cities—Fluctuations of temperature and barometric pressure not extreme—Equability of Australian climate a marked feature—Not many successive days of great heat—Humidity of atmosphere in different colonies—A dry heat always preferable to a moist heat—Duration of the different seasons, and months apportioned to each season—Prevailing winds, and rôle of hot winds 3-20 CHAPTER II. THE ALPHABETICAL PENTAGON OF HEALTH FOR AUSTRALIA. The Alphabetical Pentagon a convenient form of remembering that the five essentials of health—namely, Ablution: the Skin and the Bath; Bedroom Ventilation; Clothing; Diet; and Exercise—occur in alphabetical order 21-23 CHAPTER III. ABLUTION—THE SKIN AND THE BATH. Important and numerous functions of the skin—The skin itself and its different parts—The use of the scarf skin— xxiv CONTENTS. PAGES The structure of the true skin — -The perspiration tubes — The tubes of the oil-glands — Great value of the cold bath — Importance of the rubbing dowTi after the cold bath — The cold bath as a preventive of disease — The cold bath in the maintenance of health — The warm cleansing bath — The beneficial effect of adding salt at the end of a warm bath — Other interesting hints . 24-34 Loss of hair in Australia — Structure of the hair, and its blood supply — The hair is not a tube — Management of the hair — Singeing the hair — ^Washing the hair — De- scription of brushes and combs recommended — Hard rim of the hat a factor in thinning the hair — Excellent applications for promoting the growth of the hair . 34-38 Formation of the nail — Different parts of the nail — Growth of the nail — The care of the nails . . . 38,39 Disorders arising from loss of teeth — The preservation of the teeth — An admirable recipe for a tooth-powder — Manage- ment of the teeth — Use of floss silk . . . 89-41. CHAPTER IV. BEDROOM VENTILATION. The bedroom the most important room in the house — Neces- sity for proper ventilation — ^Extra allowance of sleep in hot climates — Crowding of articles in bedrooms con- demned — Eesults of breathing vitiated air — Injuriously affects the heart as well as the lungs — The proper dimensions of a bedroom — Regulation of the ventilation — Mosquito nettings for summer months — Fresh air equally required in the cooler months . . . 42- 49 CHAPTER V. CLOTHING, AND WHAT TO WEAK. Ko clothing actually creates warmth of itself — The varying powers of clothing to detain air in its meshes — Two or three layers of clothing always warmer than a single garment equal to their combined thickness — The trans- CONTENTS. XXV PAGES mission of the bodj'-lieat to the clothes— The different fabrics are either good or bad conductors of heat — Per- meability of clothing to air — The vegetable kingdom ; the properties of cotton and of linen — The animal pro- ducts ; the properties of silk and of wool — Wool one of the best materials to -wear next the skin— Recommenda- tions for wearing -woollen under-garments — The way to prevent them from shrinking — The modern pyjamas immensely superior to the old-fashioned bed-gown — The clothing should be modified according to the season of the year ...... 50-56 CHAPTER VI. DIET — IMPORTANCE OF BREAKFAST, FRUIT, TEA, COFFEE, ICED DRINKS, TOBACCO. Breakfast usually scampered through — Monotony of the ordinary breakfast — A plea for something better — Butter during Australian summer months— The ice- chest an absolute necessity — Breakfast should be a sub- stantial meal ...... 57-60 Fruit fortunately abundant in Australia — The agreeable qualities of fruits reside in three factors — Fruit must neither be over-ripe nor under-ripe — The anti-scorbutic properties of fruit — Changes in the blood in scurvy — Mild forms of sciirvy not uncommon — Symptoms of an excess of uric acid in the system — A word for olives . CO-67 Abuse of tea by the gentler sex — Protest against lunch of tea and bread and butter — An admirable opportunity for philanthropic efforts — Tea to be enjoyed, and not mis- used — The making of tea — The anti-tannic teapot . 67-70 The three active principles of coffee — Coffee stimulates the brain — Coffee relieves fatigue and exhaustion, whether mental or manual — The virtues of coffee— Coffee as a remedy in different diseases — The details of coffee roast- ing — The art of making coffee — The cafetiere, or French coffee-pot — Proportions of coffee and of chicory in ) " cafe noir " and " cafe au lait " respectively — Minute instructions for making coffee .... 70-7G XXVI CONTENTS. PAGES Universal use of ice in America — Ice indispensable in hot climates — Expert opinions upon the value of ice in India — Medical authorities practically unanimous in favour of ice when used with discretion — Purity of the ice must be ensured . . . . .76-79 Proportion of smokers to non-smokers — Five out of every six men smoke — Amount of tobacco used in Australia and in other countries — The eifect of tobacco on the system provisionally divided into three classes — The principles contained in tobacco — Different results of combustion from a cigar and from a pipe — Effect of tobacco when it is unsuitable — Symptoms following ex- cessive smoking — The smoker's heart — Men of middle age often compelled to give up tobacco — Effect of tobacco upon the palate — Power to appreciate good wine lost after the first whiff of cigarette, cigar, or pipe . 79-84 CHAPTER VII. EXERCISE. Effect of exercise upon the muscles — Exercise removes debris from the system — Bodily health the great desideratum of the present day — Will power increased by exercise — Exercise improves the quality of the blood — Exercise strengthens the heart and lungs, and benefits the nervous system — Every one must perform his own exercise ; no cari'ying it out by proxy— Walking six miles a day the orthodox amount of exercise — Early morning exercise not beneficial to everybody — -It is only by exercise, and by exercise alone, that the different organs are brought to the perfection of health . . . , 85-91 CHAPTER VIII. ON SCHOOL COOKEEY, AKD ITS INFLUENCE ON THE AUSTBALIAN DAILY LIFE. Enormous consumption of meat and of tea in Australia — A contest between a semi-tropical climate and Anglo- Saxon heredities — Progressive changes in the theories of CONTENTS. xxvii PAGES education — The purpose of education — School cookery instruction in England and in Australia — Cookery in its x-elation to health — Cookery as a preventive of drunken- ness — Cookery in the formation of character — A national plea on behalf of Australian school cookery . . 92-113 CHAPTER IX. AUSTRALIAN FOOD HABITS, AND THEIR FAULTS — A PLEA FOR TUEIR IMPROVEMENT. Food usually in harmony with climate, except in Australia — Isothermal lines of Australian cities. Southern Europe, and southern portion of United States — Australian food habits diametrically opposed to climate — Lamentable state of Australian cookery — Restricted choice of vege- tables in Australia — Many other desirable vegetables never seen here, but in great request elsewhere — No possible excuse, as they would all do well — Extraordinary trouble in popiUarising the tomato in Australia — A protest against " boiling," and nothing but " boiling," in the cookery of vegetables — Cookery must be taught in Australian schools — No national Australian dish, a reproach to Australia ..... 114-125 CHAPTER X. AUSTRALIAN FISH AND OYSTERS AND THEIR FOOD VALUE. Ko deep-sea fisheries in AustKdia, although her people come from a maritime stock — The defectiveness of our Aus- tralian fish supply - Our primitive methods of fish capture —The beam-trawl in deep-sea fishing — Drift-net and other deep-sea fishing— Eenefits from the develop- ment of our decp-sca fisheries — Fish markets— The " middleman " controversy — The distribution of fish to the public — Fishmongers and the sale of fish — The development of the oyster — The failure in the New South Wales and Victorian oyster supplies — The re- creation of our oyster fisheries — The food value of the oyster— Hhe food value of fish . . . .126-160 xxviii CONTENTS. CHAPTEE XI. ON SALADS ; SALAD PLANTS AND HERBS ; AND SALAD MAKING. Salads plainly intended for Australian use — Many people pages miss the present in looking for the future — Cookery of the highest excellence amongst all classes in France — A contrast between the English and the French methods of making a salad — Detailed instructions for the pre- paration of a French salad— Importance of a roomy and properly shaped salad bowl — Poor display of greengrocery in Australia as compared with the show of meat — Salad plants in great request elsewhere which might readily be cultivated in Australia — Salad herbs indis- pensable to a proper salad, but entirely unknown in Australia — A complete recipe for the famous Mayonnaise sauce — An excellent recipe for a herring salad . . 161-177 CHAPTER XII. ON AUSTRALIAN WINE, AND ITS PLACE IN THE AUSTRALIAN DAILY DIETARY. " With time and care Australia ought to be the vineyard of the world " — Interesting facts in the early history of the vine in Australia — Figures showing the possibilities of Australian viticulture — The climate — The soil — " Cepage," or variety — The preparation of the soil — Laying-out the vineyard — Whether to plant cuttings or rooted vines — The height of the vine above the ground — On pruning — The cellar — The gathering of the grape — Varying additions to the must — The must itself — Fer- mentation — The tasting and judging of wines — Uni- formity required in Australian wines — The future success of the Australian wine industry, and upon what it depends ....... 178-247 ( xxix ) PART II. AUSTRALIAN COOKERY RECIPES, AND ACCESSORY KITCHEN INFORMATION. CHAPTER XIII. PAGES The Kitchen . . 251-255 /- CHAPTER XIV. The Ice Chest • CHAPTER XV. . 256-259 The Stock Pot CHAPTER XVI. . 260-262 Soup . CHAPTER XVII. . 263, 264 Fifty Recipes for Soups . . . . . 265-289 CHAPTER XVni. Fifty Eecipes for Fish [ . . 290-315 CHAPTER XIX. Fifty Recipes for Meat Dishes . CHAPTER XX. Fifty Recipes for Vegetables CHAPTER XXI. Fifty Recipes for Salads and Sauces CHAPTER XXII. Fifty Recipes for Sweets . 316-344 345-363 . 364-382 . 383-405 Index , 407-431 |
