FoodsD. Appleton, 1873 - 485 páginas Scientific examination of the cultivation and properties of a wide variety of foods, including tea, coffee, and wine. The volume, which includes several 14th century recipes, is illustrated with plates and in-text wood engravings. |
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Términos y frases comunes
added agreeable air inspired albumen alcohol ammonia animal aromatic arrowroot barley beef black tea body boiled bread butter Buttermere carbonic acid casein cent cheese climates coffee colour contains cooked cubic inches degree digestion distilled dried eaten effect elements extracted fermentation flavour flesh flesh-forming flour fluid fresh fruit gallons gelatin gluten grain per minute grains of carbon grape greater hard water heat Hence juices kind known lean less lessened masticated matter maximum increase meal meat milk mixed mutton nitrogen nutriment nutritive nutritive value obtained ordinary ounces oxygen plants Port wine potash potato pound prepared preserved produced proportion quantity of air respiration rice roasted saccharine salt seeds skin soda solid solution specific gravity spirit starch substances sugar supply tannin temperature tion usually varies vegetable vital actions weight wheat whilst wine
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Página 268 - And the people went about, and gathered it, and ground it in mills, or beat it in a mortar, and baked it in pans, and made cakes of it: and the taste of it was as the taste of fresh oil.
Página 268 - And when the dew that lay was gone up, behold, upon the face of the wilderness there lay a small round thing, as small as the hoar frost on the ground.
Página 88 - Even these of them ye may eat ; the locust after his kind, and the bald locust after his kind, and the beetle after his kind, and the grasshopper after his kind.
Página 60 - The camel, because he cheweth the cud, but divideth not the hoof; he is unclean to you,
Página 106 - And the hare, because he cheweth the cud, but divideth not the hoof; he is unclean unto you.
Página 131 - It has been found that the best results are obtained when the tension in the driving side of the rope is only 3 to 4 per cent of the breaking strength.