4th. It should have little or no odor, and the odor should not be
disagreeable, for diseased meat has a sickly cadaverous smell, and
sometimes a smell of physic. This is very discoverable when the meat
is chopped up and drenched with warm water.
5th. It should not shrink or waste much in cooking.
6th. It should not run to water or become very wet on standing for a
day or two, but should, on the contrary, dry upon the surface.
7th. When dried at a temperature of 212 deg., or thereabouts, it
should not lose more than from 70 to 74 per cent. of its weight,
whereas bad meat will often lose as much as 80 per cent. The juice of
the flesh is alkaline or neutral to test paper.
RAILROADS IN FINLAND.
People who think of Finland as a sub-arctic country of bleak and
forbidding aspect maybe surprised to hear that several railroads have
already made a large part of the region accessible. A new line, 160
miles long, has just been opened to the heart of the country in the
midst of great forests and perhaps the most wonderful lake region in
the world. Sportsmen are now within less than a day's journey from St.
Petersburg of central Finland, where there is the best of hunting and
fishing and twenty hours of sunlight every summer day. The most unique
of railroads, however, is still the little line in Norway, north of
the arctic circle, carrying the product of far northern mines to the
sea, and famous as the only railroad that has yet invaded the polar
regions.
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