. A domestic cyclopædia of practical information ... ece of meat is desired, it should beput whole in the pot when the water is boiling,and kept just under the boiling point till done;the liquid after this process may be used as abasis for soup. In boiling vegetables, some require so/iwater and others hard{i. e., containing limesalts). Soft water has a greater solventpower than hard, and when the object is toextract the juice of vegetables, as in makingtea or barley water, soft water must be used;but when the juices are not to be extractedbut preserved in the vegetable, then hard water 40 BOIL
. A domestic cyclopædia of practical information ... ece of meat is desired, it should beput whole in the pot when the water is boiling,and kept just under the boiling point till done;the liquid after this process may be used as abasis for soup. In boiling vegetables, some require so/iwater and others hard{i. e., containing limesalts). Soft water has a greater solventpower than hard, and when the object is toextract the juice of vegetables, as in makingtea or barley water, soft water must be used;but when the juices are not to be extractedbut preserved in the vegetable, then hard water 40 BOILS. BOOTS AND SHOES should be used with a little salt, and the vege-tables put in when it is boiling. Vegetables tobe digestible should he boiled thoroughly ; andsome recommend boiling them in two waters. In the case offish, as firmness after boilingis a desirable quality, hard water is decidedlythe best, salt should, therefore, always be putinto the water in which the fish are boiled andshould not be put in until the water boils. (SeeWarren Fish Kettle. BOILS. {See Absces,s.) BOLOGNA-SAUSAGE.—A large kind ofsausage, made in a peculiar way, and so namedbecause manufactured first at Bologna, are made of dry, preserved meats ; andtheir nutritive value is much greater than thatof fresh sausage, since they are composed ofmeat entirely. Their flavor is agreeable andvaried with garlic and cloves; and their nutri-tive value is equal to three times their weightof fresh meat. They are eaten raw, but careshould be taken lest they are made of diseasedpork which would be liable to produce trichin-ous disease. BOMBAZET.—A thin, cheap woollen stuff,plain and twilled, with warp of single thread,pressed and finished without glazing. It is21 or 22 inches wide. BOMBAZINE.—A fabric, the warpbeing of silk and the woof of worsted. It canbe had occasionally in colors; but it is generallyblack, and is used as an article of mourningfor female dress. BONE.—Bone consis
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