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
"The fire, with well-dried logs supplied,
Went roaring up the chimney wide;
The huge hall-table's oaken face,
Scrubb'd till it shone, the day to grace,
Bore then, upon its massive board,
No mark to part the squire and lord.
Then was brought in the lusty brawn,
By old blue-coated serving-man;
Then the grim boar's head frown'd on high,
Crested with bays and rosemary.
Well can the green-garb'd ranger tell
How, when, and where the monster fell;
What dogs before his death he tore,
And all the baiting of the boar;
While round the merry wassel bowl,
Garnish'd with ribbons, blithe did trowl.
There the huge sirloin reek'd; hard by
Plum-porridge stood, and Christmas pie;
Nor fail'd old Scotland to produce,
At such high tide, her savoury goose."
When a lord's son came of age, in the olden time, the baron of
beef was too small a joint, by many degrees, to satisfy the
retainers who would flock to the hall; a whole ox was therefore
generally roasted over a fire built up of huge logs. We may here
mention, that an ox was roasted entire on the frozen Thames, in
the early part of the present century.
STEWED SHIN OF BEEF.
671. INGREDIENTS.--A shin of beef, 1 head of celery, 1 onion, a faggot
of savoury herbs, 1/2 teaspoonful of allspice, 1/2 teaspoonful of whole
black pepper, 4 carrots, 12 button onions, 2 turnips, thickening of
butter and flour, 3 tablespoonfuls of mushroom ketchup, 2 tablespoonfuls
of port wine; pepper and salt to taste.
_Mode_.--Have the bone sawn into 4 or 5 pieces, cover with hot water,
bring it to a boil, and remove any scum that may rise to the surface.
Put in the celery, onion, herbs, spice, and seasoning, and simmer very
gently until the meat is tender. Peel the vegetables, cut them into any
shape fancy may dictate, and boil them with the onions until tender;
lift out the beef, put it on a dish, which keep hot, and thicken with
butter and flour as much of the liquor as will be wanted for gravy; keep
stirring till it boils, then strain and skim. Put the gravy back in the
stewpan, add the seasoning, port wine, and ketchup, give one boil, and
pour it over the beef; garnish with the boiled carrots, turnips, and
onions.
_Time_.--The meat to be stewed about 4 hours. _Average cost_, 4d. per
lb. with bone.
_Sufficient_ for 7 or 8 persons.
_Seasonable_ at any time.
TOAD-IN-THE-HOLE (a Homely but Savoury Dish).
672. INGREDIENTS.--1-1/2 lb. of rump-steak, 1 sheep's kidney, pepper and
salt to taste. For the batter, 3 eggs, 1 pint of milk, 4 tablespoonfuls
of flour, 1/2 saltspoonful of salt.
_Mode_.--Cut up the steak and kidney into convenient-sized pieces, and
put them into a pie-dish, with a good seasoning of salt and pepper; mix
the flour with a small quantity of milk at first, to prevent its being
lumpy; add the remainder, and the 3 eggs, which should be well beaten;
put in the salt, stir the batter for about 5 minutes, and pour it over
the steak. Place it in a tolerably brisk oven immediately, and bake for
1-1/2 hour.
_Time_.--1-1/2 hour. _Average cost_, 1s. 9d.
_Sufficient_ for 4 or 5 persons.
_Seasonable_ at any time.
_Note_.--The remains of cold beef, rather underdone, may be substituted
for the steak, and, when liked, the smallest possible quantity of minced
onion or shalot may be added.
BOILED TONGUE.
673. INGREDIENTS.--1 tongue, a bunch of savoury herbs, water.
_Mode_.--In choosing a tongue, ascertain how long it has been dried or
pickled, and select one with a smooth skin, which denotes its being
young and tender. If a dried one, and rather hard, soak it at least for
12 hours previous to cooking it; if, however, it is fresh from the
pickle, 2 or 3 hours will be sufficient for it to remain in sock. Put
the tongue in a stewpan with plenty of cold water and a bunch of savoury
herbs; let it gradually come to a boil, skim well and simmer very gently
until tender. Peel off the skin, garnish with tufts of cauliflowers or
Brussels sprouts, and serve. Boiled tongue is frequently sent to table
with boiled poultry, instead of ham, and is, by many persons, preferred.
If to serve cold, peel it, fasten it down to a piece of board by
sticking a fork through the root, and another through the top, to
straighten it. When cold, glaze it, and put a paper ruche round the
root, and garnish with tufts of parsley.
_Time_.--A large smoked tongue, 4 to 4-1/2 hours; a small one, 2-1/2 to
3 hours. A large unsmoked tongue, 3 to 3-1/2 hours; a small one, 2 to
2-1/2 hours.
_Average cost_, for a moderate sized tongue, 3s. 6d.
_Seasonable_ at any time.
TO CURE TONGUES.
I.
674. INGREDIENTS.--For a tongue of 7 lbs., 1 oz. of saltpetre, 1/2 oz.
of black pepper, 4 oz. of sugar, 3 oz. of juniper berries, 6 oz. of
salt.
_Mode_.--Rub the above ingredients well into the tongue, and let it
remain in the pickle for 10 days or a fortnight; then drain it, tie it
up in brown paper, and have it smoked for about 20 days over a wood
fire; or it may be boiled out of this pickle.
_Time_.--From 10 to 14 days to remain in the pickle; to be smoked 24
days.
_Average cost_, for a medium-sized uncured tongue, 2s. 6d.
_Seasonable_ at any time.
_Note_.--If not wanted immediately, the tongue will keep 3 or 4 weeks
without being too salt; then it must not be rubbed, but only turned in
the pickle.
II.
675. INGREDIENTS.--9 lbs. of salt, 8 oz. of sugar, 9 oz. of powdered
saltpetre.
_Mode_.--Rub the above ingredients well into the tongues, and keep them
in this curing mixture for 2 months, turning them every day. Drain them
from the pickle, cover with brown paper, and have them smoked for about
3 weeks.
_Time_.--The tongues to remain in pickle 2 months; to be smoked 3 weeks.
_Sufficient_.--The above quantity of brine sufficient for 12 tongues, of
5 lbs. each.
_Seasonable_ at any time.
[Illustration: BEEF TONGUE.]
THE TONGUES OF ANIMALS.--The tongue, whether in the ox or in
man, is the seat of the sense of taste. This sense warns the
animal against swallowing deleterious substances. Dr. Carpenter
says, that, among the lower animals, the instinctive perceptions
connected with this sense, are much more remarkable than our
own; thus, an omnivorous monkey will seldom touch fruits of a
poisonous character, although their taste may be agreeable.
However this may be, man's instinct has decided that ox-tongue
is better than horse-tongue; nevertheless, the latter is
frequently substituted by dishonest dealers for the former. The
horse's tongue may be readily distinguished by a spoon-like
expansion at its end.
TO PICKLE AND DRESS A TONGUE TO EAT COLD.
676. INGREDIENTS.--6 oz. of salt, 2 oz. of bay-salt, 1 oz. of saltpetre,
3 oz. of coarse sugar; cloves, mace, and allspice to taste; butter,
common crust of flour and water.
_Mode_.--Lay the tongue for a fortnight in the above pickle, turn it
every day, and be particular that the spices are well pounded; put it
into a small pan just large enough to hold it, place some pieces of
butter on it, and cover with a common crust. Bake in a slow oven until
so tender that a straw would penetrate it; take off the skin, fasten it
down to a piece of board by running a fork through the root and another
through the tip, at the same time straightening it and putting it into
shape. When cold, glaze it, put a paper ruche round the root, which is
generally very unsightly, and garnish with tufts of parsley.
_Time_.--From 3 or 4 hours in a slow oven, according to size.
_Average cost_, for a medium-sized uncured tongue, 2s. 6d.
_Seasonable_ at any time.
TO DRESS TRIPE.
677. INGREDIENTS.--Tripe, onion sauce, No. 484, milk and water.
_Mode_.--Ascertain that the tripe is quite fresh, and have it cleaned
and dressed. Cut away the coarsest fat, and boil it in equal proportions
of milk and water for 3/4 hour. Should the tripe be entirely undressed,
more than double that time should be allowed for it. Have ready some
onion sauce made by recipe No. 4S4, dish the tripe, smother it with the
sauce, and the remainder send to table in a tureen.
_Time_.--1 hour: for undressed tripe, from 2-1/2 to 3 hours.
_Average cost_, 7d. per lb.
_Seasonable_ at any time.
_Note_.--Tripe may be dressed in a variety of ways: it may be cut in
pieces and fried in batter, stewed in gravy with mushrooms, or cut into
collops, sprinkled with minced onion and savoury herbs, and fried a nice
brown in clarified butter.
BEEF CARVING.
AITCHBONE OF BEEF.
A boiled aitch-bone of beef is not a difficult joint to carve, as will
be seen on reference to the accompanying engraving. By following with
the knife the direction of the line from 1 to 2, nice slices will be
easily cut. It may be necessary, as in a round of beef, to cut a thick
slice off the outside before commencing to serve.
[Illustration]
BRISKET OF BEEF.
There is but little description necessary to add, to show the carving of
a boiled brisket of beef, beyond the engraving here inserted. The only
point to be observed is, that the joint should be cut evenly and firmly
quite across the bones, so that, on its reappearance at table, it should
not have a jagged and untidy look.
[Illustration]
RIBS OF BEEF.
This dish resembles the sirloin, except that it has no fillet or
undercut. As explained in the recipes, the end piece is often cut off,
salted and boiled. The mode of carving is similar to that of the
sirloin, viz., in the direction of the dotted line from 1 to 2. This
joint will be the more easily cut if the plan be pursued which is
suggested in carving the sirloin; namely, the inserting of the knife
immediately between the bone and the moat, before commencing to cut it
into slices. All joints of roast beef should be cut in even and thin
slices. Horseradish, finely scraped, may be served as a garnish; but
horseradish sauce is preferable for eating with the beef.
[Illustration]
SIRLOIN OF BEEF.
This dish is served differently at various tables, some preferring it to
come to table with the fillet, or, as it is usually called, the
undercut, uppermost. The reverse way, as shown in the cut, is that most
usually adopted. Still the undercut is best eaten when hot;
consequently, the carver himself may raise the joint, and cut some
slices from the under side, in the direction of from 1 to 2, as the
fillet is very much preferred by some eaters. The upper part of the
sirloin should be cut in the direction of the line from 5 to 6, and care
should be taken to carve it evenly and in thin slices. It will be found
a great assistance, in carving this joint well, if the knife be first
inserted just above the bone at the bottom, and run sharply along
between the bone and meat, and also to divide the meat from the bone in
the same way at the side of the joint. The slices will then come away
more readily.
[Illustration]
Some carvers cut the upper side of the sirloin across, as shown by the
line from 3 to 4; but this is a wasteful plan, and one not to be
recommended. With the sirloin, very finely-scraped horseradish is
usually served, and a little given, when liked, to each guest.
Horseradish sauce is preferable, however, for serving on the plate,
although the scraped horseradish may still be used as a garnish.
[Illustration]
A ROUND OF BEEF.
A round of beef is not so easily carved as many other joints of beef,
and to manage it properly, a thin-bladed and very sharp knife is
necessary. Off the outside of the joint, at its top, a thick slice
should first be cut, so as to leave the surface smooth; then thin and
even slices should be cleverly carved in the direction of the line 1 to
2; and with each slice of the lean a delicate morsel of the fat should
be served.
[Illustration]
BEEF TONGUE.
Passing the knife down in the direction of from 1 to 2, a not too thin
slice should be helped; and the carving of a tongue may be continued in
this way until the best portions of the upper side are served. The fat
which lies about the root of the tongue can be served by turning the
tongue, and cutting in the direction of from 3 to 4.
[Illustration]
[Illustration]
CHAPTER XIV.
GENERAL OBSERVATIONS ON THE SHEEP AND LAMB.
678. OF ALL WILD or DOMESTICATED ANIMALS, the sheep is, without
exception, the most useful to man as a food, and the most necessary to
his health and comfort; for it not only supplies him with the lightest
and most nutritious of meats, but, in the absence of the cow, its udder
yields him milk, cream, and a sound though inferior cheese; while from
its fat he obtains light, and from its fleece broadcloth, kerseymere,
blankets, gloves, and hose. Its bones when burnt make an animal
charcoal--ivory black--to polish his boots, and when powdered, a manure
for the cultivation of his wheat; the skin, either split or whole, is
made into a mat for his carriage, a housing for his horse, or a lining
for his hat, and many other useful purposes besides, being extensively
employed in the manufacture of parchment; and finally, when oppressed by
care and sorrow, the harmonious strains that carry such soothing
contentment to the heart, are elicited from the musical strings,
prepared almost exclusively from the intestines of the sheep.
679. THIS VALUABLE ANIMAL, of which England is estimated to maintain an
average stock of 32,000,000, belongs to the class already indicated
under the ox,--the _Mammalia_; to the order of _Rumenantia_, or
cud-chewing animal; to the tribe of _Capridae_, or horned quadrupeds;
and the genus _Ovis_, or the "sheep." The sheep may be either with or
without horns; when present, however, they have always this peculiarity,
that they spring from a triangular base, are spiral in form, and
lateral, at the side of the head, in situation. The fleece of the sheep
is of two sorts, either short and harsh, or soft and woolly; the wool
always preponderating in an exact ratio to the care, attention, and
amount of domestication bestowed on the animal. The generic
peculiarities of the sheep are the triangular and spiral form of the
horns, always larger in the male when present, but absent in the most
cultivated species; having sinuses at the base of all the toes of the
four feet, with two rudimentary hoofs on the fore legs, two inguinal
teats to the udder, with a short tail in the wild breed, but of varying
length in the domesticated; have no incisor teeth in the upper jaw, but
in their place a hard elastic cushion along the margin of the gum, on
which the animal nips and breaks the herbage on which it feeds; in the
lower jaw there are eight incisor teeth and six molars on each side of
both jaws, making in all 32 teeth. The fleece consists of two coats, one
to keep the animal warm, the other to carry off the water without
wetting the skin. The first is of wool, the weight and fineness of which
depend on the quality of the pasture and the care bestowed on the flock;
the other of hair, that pierces the wool and overlaps it, and is in
excess in exact proportion to the badness of the keep and inattention
with which the animal is treated.
680. THE GREAT OBJECT OF THE GRAZIER is to procure an animal that will
yield the greatest pecuniary return in the shortest time; or, in other
words, soonest convert grass and turnips into good mutton and fine
fleece. All sheep will not do this alike; some, like men, are so
restless and irritable, that no system of feeding, however good, will
develop their frames or make them fat. The system adopted by the breeder
to obtain a valuable animal for the butcher, is to enlarge the capacity
and functions of the digestive organs, and reduce those of the head and
chest, or the mental and respiratory organs. In the first place, the
mind should be tranquillized, and those spaces that can never produce
animal fibre curtailed, and greater room afforded, as in the abdomen,
for those that can. And as nothing militates against the fattening
process so much as restlessness, the chief wish of the grazier is to
find a dull, indolent sheep, one who, instead of frisking himself,
leaping his wattles, or even condescending to notice the butting gambols
of his silly companions, silently fills his paunch with pasture, and
then seeking a shady nook, indolently and luxuriously chows his cud with
closed eyes and blissful satisfaction, only rising when his delicious
repast is ended, to proceed silently and without emotion to repeat the
pleasing process of laying in more provender, and then returning to his
dreamy siesta to renew the delightful task of rumination. Such animals
are said to have a _lymphatic_ temperament, and are of so kindly a
nature, that on good pasturage they may be said to grow daily. The
Leicestershire breed is the best example of this lymphatic and contented
animal, and the active Orkney, who is half goat in his habits, of the
restless and unprofitable. The rich pasture of our midland counties
would take years in making the wiry Orkney fat and profitable, while one
day's fatigue in climbing rocks after a coarse and scanty herbage would
probably cause the actual death of the pampered and short-winded
Leicester.
681. THE MORE REMOVED FROM THE NATURE of the animal is the food on which
it lives, the more difficult is the process of assimilation, and the
more complex the chain of digestive organs; for it must be evident to
all, that the same apparatus that converts _flesh_ into _flesh_, is
hardly calculated to transmute _grass_ into flesh. As the process of
digestion in carnivorous animals is extremely simple, these organs are
found to be remarkably short, seldom exceeding the length of the
animal's body; while, where digestion is more difficult, from the
unassimilating nature of the aliment, as in the ruminant order, the
alimentary canal, as is the case with the sheep, is _twenty-seven times
the length of the body._ The digestive organ in all ruminant animals
consists of _four stomachs_, or, rather, a capacious pouch, divided by
doorways and valves into four compartments, called, in their order of
position, the Paunch, the Reticulum, the Omasum, and the Abomasum. When
the sheep nibbles the grass, and is ignorantly supposed to be eating, he
is, in fact, only preparing the raw material of his meal, in reality
only mowing the pasture, which, as he collects, is swallowed instantly,
passing into the first receptacle, the _paunch_, where it is surrounded
by a quantity of warm saliva, in which the herbage undergoes a process
of maceration or softening, till the animal having filled this
compartment, the contents pass through a valve into the second or
smaller bag,--the _reticulum_, where, having again filled the paunch
with a reserve, the sheep lies down and commences that singular process
of chewing the cud, or, in other words, masticating the food he has
collected. By the operation of a certain set of muscles, a small
quantity of this softened food from the _reticulum_, or second bag, is
passed into the mouth, which it now becomes the pleasure of the sheep to
grind under his molar teeth into a soft smooth pulp, the operation being
further assisted by a flow of saliva, answering the double purpose of
increasing the flavour of the aliment and promoting the solvency of the
mass. Having completely comminuted and blended this mouthful, it is
swallowed a second time; but instead of returning to the paunch or
reticulum, it passes through another valve into a side cavity,--the
_omasum_, where, after a maceration in more saliva for some hours, it
glides by the same contrivance into the fourth pouch,--the _abomasum_,
an apartment in all respects analogous to the ordinary stomach of
animals, and where the process of digestion, begun and carried on in the
previous three, is here consummated, and the nutrient principle, by
means of the bile, eliminated from the digested aliment. Such is the
process of digestion in sheep and oxen.
682. NO OTHER ANIMAL, even of the same order, possesses in so remarkable
a degree the power of converting pasture into flesh as the
Leicestershire sheep; the South Down and Cheviot, the two next breeds in
quality, are, in consequence of the greater vivacity of the animal's
nature, not equal to it in that respect, though in both the brain and
chest are kept subservient to the greater capacity of the organs of
digestion. Besides the advantage of increased bulk and finer fleeces,
the breeder seeks to obtain an augmented deposit of tissue in those
parts of the carcase most esteemed as food, or, what are called in the
trade "prime joints;" and so far has this been effected, that the
comparative weight of the hind quarters over the fore has become a test
of quality in the breed, the butchers in some markets charging twopence
a pound more for that portion of the sheep. Indeed, so superior are the
hind quarters of mutton now regarded, that very many of the West-end
butchers never deal in any other part of the sheep.
683. THE DIFFERENCE IN THE QUALITY OF THE FLESH in various breeds is a
well-established fact, not alone in flavour, but also in tenderness; and
that the nature of the pasture on which the sheep is fed influences the
flavour of the meat, is equally certain, and shown in the estimation in
which those flocks are held which have grazed on the thymy heath of
Bamstead in Sussex. It is also a well-established truth, that the
_larger_ the frame of the animal, the _coarser_ is the meat, and that
_small bones_ are both guarantees for the fineness of the breed and the
delicacy of the flesh. The sex too has much to do in determining the
quality of the meat; in the males, the lean is closer in fibre, deeper
in colour, harder in texture, less juicy, and freer from fat, than in
the female, and is consequently tougher and more difficult of digestion;
but probably age, and the character of the pasturage on which they are
reared, has, more than any other cause, an influence on the quality and
tenderness of the meat.
684. THE NUMEROUS VARIETIES of sheep inhabiting the different regions of
the earth have been reduced by Cuvier to three, or at most four,
species: the _Ovis Amman_, or the Argali, the presumed parent stock of
all the rest; the _Ovis Tragelaphus_, the bearded sheep of Africa; the
_Ovis Musmon_, the Musmon of Southern Europe; and the _Ovis Montana_,
the Mouflon of America; though it is believed by many naturalists that
this last is so nearly identical with the Indian Argali as to be
undeserving a separate place. It is still a controversy to which of
these three we are indebted for the many breeds of modern domestication;
the Argali, however, by general belief, has been considered as the most
_probable_ progenitor of the present varieties.
685. THE EFFECTS PRODUCED BY CHANGE OF CLIMATE, accident, and other
causes, must have been great to accomplish so complete a physical
alteration as the primitive Argali must have undergone before the
Musmon, or Mouflon of Corsica, the _immediate_ progenitor of all our
European breeds, assumed his present appearance. The Argali is about a
fifth larger in size than the ordinary English sheep, and being a native
of a tropical clime, his fleece is of hair instead of wool, and of a
warm reddish brown, approaching to yellow; a thick mane of darker hair,
about seven inches long, commences from two long tufts at the angle of
the jaws, and, running _under_ the throat and neck, descends down the
chest, dividing, at the fore fork, into two parts, one running down the
front of each leg, as low as the shank. The horns, unlike the character
of the order generally, have a quadrangular base, and, sweeping inwards,
terminate in a sharp point. The tail, about seven inches long, ends in a
tuft of stiff hairs. From this remarkable muffler-looking beard, the
French have given the species the name of _Mouflon a manchettes_. From
the primitive stock _eleven_ varieties have been reared in this country,
of the domesticated sheep, each supposed by their advocates to possess
some one or more special qualities. These eleven, embracing the Shetland
or Orkney; the Dun-woolled; Black-faced, or heath-bred; the Moorland, or
Devonshire; the Cheviot; the Horned, of Norfolk the Ryeland; South-Down;
the Merino; the Old Leicester, and the Teeswater, or New Leicester, have
of late years been epitomized; and, for all useful and practical
purposes, reduced to the following four orders:--
686. THE SOUTH-DOWN, the LEICESTER, the BLACK-FACED, and the CHEVIOT.
[Illustration: SOUTH-DOWN RAM.]
[Illustration: SOUTH-DOWN EWE.]
687. SOUTH-DOWNS.--It appears, as far as our investigation can trace the
fact, that from the very earliest epoch of agricultural history in
England, the breezy range of light chalky hills running through the
south-west and south of Sussex and Hampshire, and known as the
South-Downs, has been famous for a superior race of sheep; and we find
the Romans early established mills and a cloth-factory at Winchester,
where they may be said to terminate, which rose to such estimation, from
the fineness of the wool and texture of the cloth, that the produce was
kept as only worthy to clothe emperors. From this, it may be inferred
that sheep have always been indigenous to this hilly tract. Though
boasting so remote a reputation, it is comparatively within late years
that the improvement and present state of perfection of this breed has
been effected, the South-Down new ranking, for symmetry of shape,
constitution, and early maturity, with any stock in the kingdom. The
South-Down has no horns, is covered with a fine wool from two to three
inches long, has a small head, and legs and face of a grey colour. It
is, however, considered deficient in depth and breadth of chest. A
marked peculiarity of this breed is that its hind quarters stand higher
than the fore, the quarters weighing from fifteen to eighteen pounds.
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