The Book of Household Management - Mrs. Isabella Beeton
Pages:
1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 | 32 | 33 | 34 | 35 | 36 | 37 | 38 | 39 | 40 | 41 | 42 | 43 | 44 | 45 | 46 | 47 | 48 | 49 | 50 | 51 | 52 | 53 | 54 | 55 | 56 | 57 | 58 | 59 | 60 | 61 | 62 | 63 | 64 | 65 | 66 | 67 | 68 | 69 | 70 | 71 | 72 | 73 | 74 | 75 | 76 | 77 | 78 | 79 | 80 | 81 | 82 | 83 | 84 | 85 | 86 | 87 | 88 | 89 | 90 | 91 | 92 | 93 | 94 | 95 | 96 | 97 | 98 | 99 | 100 | 101 | 102 | 103 | 104 | 105 | 106 | 107 | 108 | 109 | 110 | 111 | 112 | 113 | 114 | 115 | 116 | 117 | 118 | 119 | 120
353. SUPPLY OF FISH TO THE LONDON MARKET.--From Mr. Mayhew's work on
"London Labour and the London Poor," and other sources, we are enabled
to give the following table of the total annual supply of fish to the
London market:--
Description of Fish. Number of Weight of
Fish Fish in lbs
WET FISH.
Salmon and Salmon-Trout(29,000 boxes,
14 fish per box) 406,000 3,480,000
Turbot, from 8 to 16 lbs. 800,000 5,600,000
Live Cod, averaging 10 lbs. each 400,000 4,000,000
Soles, averaging 1/4 lbs. each 97,520,000 26,880,000
Brill and Mullet, averaging 3 lbs. each 1,220,000 3,366,000
Whiting, averaging 6 oz. each 17,920,000 6,720,000
Haddock, averaging 2 lbs. each 2,470,000 4,940,000
Plaice, averaging 1 lb. each 33,600,000 33,600,000
Mackerel, averaging 1 lb ach 23,520,000 23,520,000
Fresh herrings (250,000 barrels, 700
fish per barrel) 175,000,000 42,000,000
Ditto in bulk 1,050,000,000 252,000,000
Sprats -- 4,000,000
Eels (from Holland principally)
England and Ireland 9,797,760 1,632,960
Flounders 259,200 48,200
Dabs 270,000 48,750
DRY FISH.
Barrelled Cod(15,000 barrels, 40 fish
per barrel) 750,000 4,200,000
Dried Salt Cod, 5 lbs each 1,600,000 8,000,000
Smoked Haddock(65,000 barrels, 300
fish per barrel) 19,500,000 10,920,000
Bloaters, 265,000 baskets(150 fish
per basket) 147,000,000 10,600,000
Red Herrings, 100,000 barrels(500
fish per barrel) 50,000,000 14,000,000
Dried Sprats, 9,600 large bundles
(30 fish per bundle) 288,000 9,600
SHELL FISH.
Oysters 495,896,000
Lobsters, averaging 1 lb each 1,200,000 1,200,000
Crabs, averaging 1 lb each 600,000 600,000
Shrimps, 324 to a pint 498,428,648
Whelks, 227 to a half-bushel 4,943,200
Mussels, 1000 to ditto 50,400,000
Cockles, 2000 to ditto 67,392,000
Periwinkles, 4000 to ditto 304,000,000
The whole of the above may be, in round numbers, reckoned to amount to
the enormous number of 3,000,000,000 fish, with a weight of 300,000
tons.
ADDENDUM AND ANECDOTE.
It will be seen, from the number and variety of the recipes which we
have been enabled to give under the head of FISH, that there exists in
the salt ocean, and fresh-water rivers, an abundance of aliment, which
the present state of gastronomic art enables the cook to introduce to
the table in the most agreeable forms, and oftentimes at a very moderate
cost.
Less nutritious as a food than the flesh of animals, more succulent than
vegetables, fish may be termed a middle dish, suited to all temperaments
and constitutions; and one which those who are recovering from illness
may partake of with safety and advantage.
As to which is the best fish, there has been much discussion. The old
Latin proverb, however, _de gustibus non disputandum_, and the more
modern Spanish one, _sobre los gustos no hai disputa_, declare, with
equal force, that where _taste_ is concerned, no decision can be arrived
at. Each person's palate may be differently affected--pleased or
displeased; and there is no standard by which to judge why a red mullet,
a sole, or a turbot, should be better or worse than a salmon, trout,
pike, or a tiny tench.
Fish, as we have explained, is less nourishing than meat; for it is
lighter in weight, size for size, and contains no ozmazome (_see_ No.
100). Shell-fish, oysters particularly, furnish but little nutriment;
and this is the reason why so many of the latter can be eaten without
injury to the system.
In Brillat Savarin's [Footnote: Brillat Savarin was a French lawyer and
judge of considerable eminence and great talents, and wrote, under the
above title, a book on gastronomy, full of instructive information,
enlivened with a fund of pleasantly-told anecdote.] clever and amusing
volume, "The Physiology of Taste," he says, that towards the end of the
eighteenth century it was a most common thing for a well-arranged
entertainment in Paris to commence with oysters, and that many guests
were not contented without swallowing twelve dozen. Being anxious to
know the weight of this advanced-guard, he ascertained that a dozen
oysters, fluid included, weighed 4 ounces,--thus, the twelve dozen would
weigh about 3 lbs.; and there can be no doubt, that the same persons who
made no worse a dinner on account of having partaken of the oysters,
would have been completely satisfied if they had eaten the same weight
of chicken or mutton. An anecdote, perfectly well authenticated, is
narrated of a French gentleman (M. Laperte), residing at Versailles, who
was extravagantly fond of oysters, declaring he never had enough.
Savarin resolved to procure him the satisfaction, and gave him an
invitation to dinner, which was duly accepted. The guest arrived, and
his host kept company with him in swallowing the delicious bivalves up
to the tenth dozen, when, exhausted, he gave up, and let M. Laperte go
on alone. This gentleman managed to eat thirty-two dozen within an hour,
and would doubtless have got through more, but the person who opened
them is described as not being very skilful. In the interim Savarin was
idle, and at length, tired with his painful state of inaction, he said
to Laperte, whilst the latter was still in full career, "Mon cher, you
will not eat as many oysters to-day as you meant; let us dine." They
dined, and the insatiable oyster-eater acted at the repast as if he had
fasted for a week.
FISH CARVING.
GENERAL DIRECTIONS FOR CARVING FISH.
In carving fish, care should be taken to help it in perfect flakes, as,
if these are broken, the beauty of the fish is lost. The carver should
be acquainted, too, with the choicest parts and morsels; and to give
each guest an equal share of these _titbits_ should be his maxim. Steel
knives and forks should on no account be used in helping fish, as these
are liable to impart to it a very disagreeable flavour. Where silver
fish-carvers are considered too dear to be bought, good electro-plated
ones answer very well, and are inexpensive. The prices set down for them
by Messrs. Slack, of the Strand, are from a guinea upwards.
COD'S HEAD AND SHOULDERS.
(For recipe, see No. 232; and for mode of serving, Coloured Plate C.)
[Illustration]
First run the knife along the centre of the side of the fish, namely,
from _d_ to _b_, down to the bone; then carve it in unbroken slices
downwards from _d_ to _e_, or upwards from _d_ to _c_, as shown in the
engraving. The carver should ask the guests if they would like a portion
of the roe and liver.
_Note_.--Of this fish, the parts about the backbone and shoulders are
the firmest, and most esteemed by connoisseurs. The sound, which lines
the fish beneath the backbone, is considered a delicacy, as are also the
gelatinous parts about the head and neck.
SALMON.
(For recipe, see No. 301; and for mode of dressing, Coloured Plate B.)
[Illustration]
First run the knife quite down to the bone, along the side of the fish,
from _a_ to _b_, and also from _c_ to _d_. Then help the thick part
lengthwise, that is, in the direction of the lines from _a_ to _b_; and
the thin part breadthwise, that is, in the direction of the lines from
_e_ to _f_, as shown in the engraving. A slice of the thick part should
always be accompanied by a smaller piece of the thin from the belly,
where lies the fat of the fish.
_Note_.--Many persons, in carving salmon, make the mistake of slicing
the thick part of this fish in the opposite direction to that we have
stated; and thus, by the breaking of the flakes, the beauty of its
appearance is destroyed.
BOILED OR FRIED SOLE.
(For recipes, see Nos. 321 and 327.)
The usual way of helping this fish is to cut it quite through, bone and
all, distributing it in nice and not too large pieces. A
moderately-sized sole will be sufficient for three slices; namely, the
head, middle, and tail. The guests should be asked which of these they
prefer. A small one will only give two slices. If the sole is very
large, the upper side may be raised from the bone, and then divided into
pieces; and the under side afterwards served in the same way.
In helping FILLETED SOLES, one fillet is given to each person. (For mode
of serving, see Coloured Plate A.)
TURBOT.
(For recipe, see No. 337; and for mode of serving, Coloured Plate E.)
First run the fish-slice down the thickest part of the fish, quite
through to the bone, from _a_ to _b_, and then cut handsome and regular
slices in the direction of the lines downwards, from _c_ to _e_, and
upwards from _c_ to _d_, as shown in the engraving. When the carver has
removed all the meat from the upper side of the fish, the backbone
should be raised, put on one side of the dish, and the under side helped
as the upper.
A BRILL and JOHN DORY are carved in the same manner as a Turbot.
[Illustration]
_Note_.--The thick parts of the middle of the back are the best slices
in a turbot; and the rich gelatinous skin covering the fish, as well as
a little of the thick part of the fins, are dainty morsels, and should
be placed on each plate.
WHITING, &c.
Whiting, pike, haddock, and other fish, when of a sufficiently large
size, may be carved in the same manner as salmon. When small, they may
be cut through, bone and all, and helped in nice pieces, a
middling-sized whiting serving for two slices.
_Note_.--The THICK part of the EEL is reckoned the best; and this holds
good of all flat fish.
The TAIL of the LOBSTER is the prime part, and next to that the CLAWS.
[Illustration: FISH CARVERS.]
[Illustration]
SAUCES, PICKLES, GRAVIES, AND FORCEMEATS.
CHAPTER IX.
GENERAL REMARKS.
354. AN ANECDOTE IS TOLD of the prince de Soubise, who, intending to
give an entertainment, asked for the bill of fare. His _chef_ came,
presenting a list adorned with vignettes, and the first article of
which, that met the prince's eye, was "fifty hams." "Bertrand," said the
prince, "I think you must be extravagant; Fifty hams! do you intend to
feast my whole regiment?" "No, Prince, there will be but one on the
table, and the surplus I need for my Espagnole, blondes, garnitures,
&c." "Bertrand, you are robbing me: this item will not do."
"Monseigneur," said the _artiste_, "you do not appreciate me. Give me
the order, and I will put those fifty hams in a crystal flask no longer
than my thumb." The prince smiled, and the hams were passed. This was
all very well for the prince de Soubise; but as we do not write for
princes and nobles alone, but that our British sisters may make the best
dishes out of the least expensive ingredients, we will also pass the
hams, and give a few general directions concerning Sauces, &c.
355. THE PREPARATION AND APPEARANCE OF SAUCES AND GRAVIES are of the
highest consequence, and in nothing does the talent and taste of the
cook more display itself. Their special adaptability to the various
viands they are to accompany cannot be too much studied, in order that
they may harmonize and blend with them as perfectly, so to speak, as
does a pianoforte accompaniment with the voice of the singer.
356. THE GENERAL BASIS OF MOST GRAVIES and some sauces is the same stock
as that used for soups (_see_ Nos. 104, 105, 106, and 107); and, by the
employment of these, with, perhaps, an additional slice of ham, a little
spice, a few herbs, and a slight flavouring from some cold sauce or
ketchup, very nice gravies may be made for a very small expenditure. A
milt (either of a bullock or sheep), the shank-end of mutton that has
already been dressed, and the necks and feet of poultry, may all be
advantageously used for gravy, where much is not required. It may, then,
be established as a rule, that there exists no necessity for good
gravies to be expensive, and that there is no occasion, as many would
have the world believe, to buy ever so many pounds of fresh meat, in
order to furnish an ever so little quantity of gravy.
357. BROWN SAUCES, generally speaking, should scarcely be so thick as
white sauces; and it is well to bear in mind, that all those which are
intended to mask the various dishes of poultry or meat, should be of a
sufficient consistency to slightly adhere to the fowls or joints over
which they are poured. For browning and thickening sauces, &c., browned
flour may be properly employed.
358. SAUCES SHOULD POSSESS A DECIDED CHARACTER; and whether sharp or
sweet, savoury or plain, they should carry out their names in a distinct
manner, although, of course, not so much flavoured as to make them too
piquant on the one hand, or too mawkish on the other.
359. GRAVIES AND SAUCES SHOULD BE SENT TO TABLE VERY HOT; and there is
all the more necessity for the cook to see to this point, as, from their
being usually served in small quantities, they are more liable to cool
quickly than if they were in a larger body. Those sauces, of which cream
or eggs form a component part, should be well stirred, as soon as these
ingredients are added to them, and must never be allowed to boil; as, in
that case, they would instantly curdle.
360. ALTHOUGH PICKLES MAY BE PURCHASED at shops at as low a rate as they
can usually be made for at home, or perhaps even for less, yet we would
advise all housewives, who have sufficient time and convenience, to
prepare their own. The only general rules, perhaps, worth stating
here,--as in the recipes all necessary details will be explained, are,
that the vegetables and fruits used should be sound, and not over ripe,
and that the very best vinegar should be employed.
361. FOR FORCEMEATS, SPECIAL ATTENTION IS NECESSARY. The points which
cooks should, in this branch of cookery, more particularly observe, are
the thorough chopping of the suet, the complete mincing of the herbs,
the careful grating of the bread-crumbs, and the perfect mixing of the
whole. These are the three principal ingredients of forcemeats, and they
can scarcely be cut too small, as nothing like a lump or fibre should be
anywhere perceptible. To conclude, the flavour of no one spice or herb
should be permitted to predominate.
RECIPES.
CHAPTER X.
SAUCES, PICKLES, GRAVIES, AND FORCEMEATS.
ANCHOVY SAUCE FOR FISH.
362. INGREDIENTS.--4 anchovies, 1 oz. of butter, 1/2 pint of melted
butter, cayenne to taste.
_Mode_.--Bone the anchovies, and pound them in a mortar to a paste, with
1 oz. of butter. Make the melted butter hot, stir in the pounded
anchovies and cayenne; simmer for 3 or 4 minutes; and if liked, add a
squeeze of lemon-juice. A more general and expeditious way of making
this sauce is to stir in 1-1/2 tablespoonfuls of anchovy essence to 1/2
pint of melted butter, and to add seasoning to taste. Boil the whole up
for 1 minute, and serve hot.
_Time_.--5 minutes. _Average cost_, 5d. for 1/2 pint.
_Sufficient_, this quantity, for a brill, small turbot, 3 or 4 soles,
&c.
ANCHOVY BUTTER (_see_ No. 227).
[Illustration: THE CAPISCUM.]
CAYENNE.--This is the most acrid and stimulating spice with
which we are acquainted. It is a powder prepared from several
varieties of the capsicum annual East-India plants, of which
there are three so far naturalized in this country as to be able
to grow in the open air: these are the Guinea, the Cherry, and
the Bell pepper. All the pods of these are extremely pungent to
the taste, and in the green state are used by us as a pickle.
When ripe, they are ground into cayenne pepper, and sold as a
condiment. The best of this, however, is made in the West
Indies, from what is called the _Bird_ pepper, on account of
hens and turkeys being extremely partial to it. It is imported
ready for use. Of the capiscum species of plants there are five;
but the principal are,--1. _Capsicum annuum_, the common
long-podded capsicum, which is cultivated in our gardens, and of
which there are two varieties, one with red, and another with
yellow fruit. 2. _Capsicum baccatum_, or bird pepper, which
rises with a shrubby stalk four or five feet high, with its
berries growing at the division of the branches: this is small,
oval-shaped, and of a bright-red colour, from which, as we have
said, the best cayenne is made. 3. _Capsicum grossum_, the
bell-pepper: the fruit of this is red, and is the only kind fit
for pickling.
APPLE SAUCE FOR GEESE, PORK, &c.
363. INGREDIENTS.--6 good-sized apples, sifted sugar to taste, a piece
of butter the size of a walnut, water.
_Mode_.--Pare, core, and quarter the apples, and throw them into cold
water to preserve their whiteness. Put them in a saucepan, with
sufficient water to moisten them, and boil till soft enough to pulp.
Beat them up, adding sugar to taste, and a small piece of butter This
quantity is sufficient for a good-sized tureen.
_Time_.--According to the apples, about 3/4 hour. _Average cost_, 4d.
_Sufficient_, this quantity, for a goose or couple of ducks.
BROWN APPLE SAUCE.
364. INGREDIENTS.--6 good-sized apples, 1/2 pint of brown gravy, cayenne
to taste.
_Mode_. Put the gravy in a stewpan, and add the apples, after having
pared, cored, and quartered them. Let them simmer gently till tender;
beat them to a pulp, and season with cayenne. This sauce is preferred by
many to the preceding.
_Time_.--According to the apples, about 3/4 hour. _Average cost_, 6d.
ASPARAGUS SAUCE.
365. INGREDIENTS.--1 bunch of green asparagus, salt, 1 oz. of fresh
butter, 1 small bunch of parsley, 3 or 4 green onions, 1 large lump of
sugar, 4 tablespoonfuls of sauce tournee.
_Mode_.--Break the asparagus in the tender part, wash well, and put them
into boiling salt and water to render them green. When they are tender,
take them out, and put them into cold water; drain them on a cloth till
all moisture is absorbed from them. Put the butter in a stewpan, with
the parsley and onions; lay in the asparagus, and fry the whole over a
sharp fire for 5 minutes. Add salt, the sugar and sauce tournee, and
simmer for another 5 minutes. Rub all through a tammy, and if not a very
good colour, use a little spinach green. This sauce should be rather
sweet.
_Time_.--Altogether 40 minutes.
_Average cost_ for this quantity, 1s. 4d.
ASPIC, or ORNAMENTAL SAVOURY JELLY.
366. INGREDIENTS.--4 lbs. of knuckle of veal, 1 cow-heel, 3 or 4 slices
of ham, any poultry trimmings, 2 carrots, 1 onion, 1 faggot of savoury
herbs, 1 glass of sherry, 3 quarts of water; seasoning to taste of salt
and whole white pepper; 3 eggs.
_Mode_.--Lay the ham on the bottom of a stewpan, cut up the veal and
cow-heel into small pieces, and lay them on the ham; add the poultry
trimmings, vegetables, herbs, sherry, and water, and let the whole
simmer very gently for 4 hours, carefully taking away all scum that may
rise to the surface; strain through a fine sieve, and pour into an
earthen pan to get cold. Have ready a clean stewpan, put in the jelly,
and be particular to leave the sediment behind, or it will not be clear.
Add the whites of 3 eggs, with salt and pepper, to clarify; keep
stirring over the fire, till the whole becomes very white; then draw it
to the side, and let it stand till clear. When this is the case, strain
it through a cloth or jelly-bag, and use it for moulding poultry, etc.
(See Explanation of French Terms, page 44.) Tarragon vinegar may be
added to give an additional flavour.
_Time_.--Altogether 4-1/2 hours. _Average cost_ for this quantity, 4s.
WHITE PEPPER.--This is the produce of the same plant as that
which produces the black pepper, from which it is manufactured
by steeping this in lime and water, and rubbing it between the
hands till the coats come off. The best berries only will bear
this operation; hence the superior qualities of white pepper
fetch a higher price than those of the other. It is less acrid
than the black, and is much prized among the Chinese. It is
sometimes adulterated with rice-flour, as the black is with
burnt bread. The berries of the pepper-plant grow in spikes of
from twenty to thirty, and are, when ripe, of a bright-red
colour. After being gathered, which is done when they are green,
they are spread out in the sun, where they dry and become black
and shrivelled, when they are ready for being prepared for the
market.
BECHAMEL, or FRENCH WHITE SAUCE.
367. INGREDIENTS.--1 small bunch of parsley, 2 cloves, 1/2 bay-leaf, 1
small faggot of savoury herbs, salt to taste; 3 or 4 mushrooms, when
obtainable; 2 pints of white stock, 1 pint of cream, 1 tablespoonful of
arrowroot.
_Mode_.--Put the stock into a stewpan, with the parsley, cloves,
bay-leaf, herbs, and mushrooms; add a seasoning of salt, but no pepper,
as that would give the sauce a dusty appearance, and should be avoided.
When it has boiled long enough to extract the flavour of the herbs,
etc., strain it, and boil it up quickly again, until it is nearly
half-reduced. Now mix the arrowroot smoothly with the cream, and let it
simmer very gently for 5 minutes over a slow fire; pour to it the
reduced stock, and continue to simmer slowly for 10 minutes, if the
sauce be thick. If, on the contrary, it be too thin, it must be stirred
over a sharp fire till it thickens. This is the foundation of many kinds
of sauces, especially white sauces. Always make it thick, as you can
easily thin it with cream, milk, or white stock.
_Time_.--Altogether, 2 hours. _Average cost_, 1s. per pint.
[Illustration: THE CLOVE.]
THE CLOVE.--The clove-tree is a native of the Molucca Islands,
particularly Amboyna, and attains the height of a laurel-tree,
and no verdure is ever seen under it. From the extremities of
the branches quantities of flowers grow, first white; then they
become green, and next red and hard, when they have arrived at
their clove state. When they become dry, they assume a yellowish
hue, which subsequently changes into a dark brown. As an
aromatic, the clove is highly stimulating, and yields an
abundance of oil. There are several varieties of the clove; the
best is called the _royal clove_, which is scarce, and which is
blacker and smaller than the other kinds. It is a curious fact,
that the flowers, when fully developed, are quite inodorous, and
that the real fruit is not in the least aromatic. The form is
that of a nail, having a globular head, formed of the four
petals of the corolla, and four leaves of the calyx not
expanded, with a nearly cylindrical germen, scarcely an inch in
length, situate below.
BECHAMEL MAIGRE, or WITHOUT MEAT.
368. INGREDIENTS.--2 onions, 1 blade of mace, mushroom trimmings, a
small bunch of parsley, 1 oz. of butter, flour, 1/2 pint of water, 1
pint of milk, salt, the juice of 1 lemon, 2 eggs.
_Mode_.--Put in a stewpan the milk, and 1/2 pint of water, with the
onions, mace, mushrooms, parsley, and salt. Let these simmer gently for
20 minutes. In the mean time, rub on a plate 1 oz. of flour and butter;
put it to the liquor, and stir it well till it boils up; then place it
by the side of the fire, and continue stirring until it is perfectly
smooth. Now strain it through a sieve into a basin, after which put it
back in the stewpan, and add the lemon-juice. Beat up the yolks of the
eggs with about 4 dessertspoonfuls of milk; strain this to the sauce,
keep stirring it over the fire, but do not let it boil, lest it curdle.
_Time_.--Altogether, 3/4 hour. _Average cost_, 5d. per pint.
This is a good sauce to pour over boiled fowls when they are a bad
colour.
PICKLED BEETROOT.
369. INGREDIENTS.--Sufficient vinegar to cover the beets, 2 oz. of whole
pepper, 2 oz. of allspice to each gallon of vinegar.
_Mode_.--Wash the beets free from dirt, and be very careful not to prick
the outside skin, or they would lose their beautiful colour. Put them
into boiling water, let them simmer gently, and when about three parts
done, which will be in 1-1/2 hour, take them out and let them cool. Boil
the vinegar with pepper and allspice, in the above proportion, for ten
minutes, and when cold, pour it on the beets, which must be peeled and
cut into slices about 1/2 inch thick. Cover with bladder to exclude the
air, and in a week they will be fit for use.
_Average cost_, 3s. per gallon.
[Illustration: BLACK PEPPER.]
Pages:
1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 | 32 | 33 | 34 | 35 | 36 | 37 | 38 | 39 | 40 | 41 | 42 | 43 | 44 | 45 | 46 | 47 | 48 | 49 | 50 | 51 | 52 | 53 | 54 | 55 | 56 | 57 | 58 | 59 | 60 | 61 | 62 | 63 | 64 | 65 | 66 | 67 | 68 | 69 | 70 | 71 | 72 | 73 | 74 | 75 | 76 | 77 | 78 | 79 | 80 | 81 | 82 | 83 | 84 | 85 | 86 | 87 | 88 | 89 | 90 | 91 | 92 | 93 | 94 | 95 | 96 | 97 | 98 | 99 | 100 | 101 | 102 | 103 | 104 | 105 | 106 | 107 | 108 | 109 | 110 | 111 | 112 | 113 | 114 | 115 | 116 | 117 | 118 | 119 | 120