Cup and Platter: Or, Notes on Food and Its EffectsH. S. King & Company, 1876 - 159 стор. |
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Сторінка 6
... amount of starchy matter , such as is exhibited in bread , flour , oatmeal , and vegetables , becomes more admissible , and as progress is made in the digestive functions these are found to be requisites , besides 6 Cup and Platter .
... amount of starchy matter , such as is exhibited in bread , flour , oatmeal , and vegetables , becomes more admissible , and as progress is made in the digestive functions these are found to be requisites , besides 6 Cup and Platter .
Сторінка 44
... bread , at least in England , pre- supposed that made of only one kind of cereal , in the form of very finely dressed flour . If the most overweening confidence was placed in the staff of life , a term of which bread seems to have ...
... bread , at least in England , pre- supposed that made of only one kind of cereal , in the form of very finely dressed flour . If the most overweening confidence was placed in the staff of life , a term of which bread seems to have ...
Сторінка 45
... bread was also sold , made of what is known as seconds flour , and bear- ing the same designation . The more expensive kind was sold either as best or fancy bread . In addition to these , brown bread , milk loaves , French and tinned ...
... bread was also sold , made of what is known as seconds flour , and bear- ing the same designation . The more expensive kind was sold either as best or fancy bread . In addition to these , brown bread , milk loaves , French and tinned ...
Сторінка 46
... bread may now be found forming the most sub- stantial portion of the daily food in this country . As such , every portion of the grain must be re- garded according to the quantity and digestibility of the nourishment it affords . But as ...
... bread may now be found forming the most sub- stantial portion of the daily food in this country . As such , every portion of the grain must be re- garded according to the quantity and digestibility of the nourishment it affords . But as ...
Сторінка 47
... bread - making , which , however primitive , affords a strong and healthy food staple . This process of making bread from wheat , as adopted in more ancient times , is still practised in many eastern countries ; and , as if to show an ...
... bread - making , which , however primitive , affords a strong and healthy food staple . This process of making bread from wheat , as adopted in more ancient times , is still practised in many eastern countries ; and , as if to show an ...
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acetic acetic acid action aërated afford alcoholic fluids Alfred Tennyson amount amylic alcohol animal assimilation astringency beer beverages bitter boiling bottled brandy bread breadstuffs carbonic acid cent Cheaper Edition cloth cocoa common condition considerable considered constituents contain cookery cooking Crown 8vo decomposition Demy 8vo diet dietetic digestion diluted diseases distillation drinking effects ethers excess extent extractive fermentation filter flavour flesh-forming flour food value Foolscap 8vo Frontispiece fusel oil gluten grain grape greater Illustrations important infants instances juice kinds less malt meat mild ale milk natural wines nitrogenous nutrition objectionable obtained ordinary peculiar Poems portion Portrait Post 8vo potato present principles produced proof spirit proportion pure regard render saccharine salts SARA COLERIDGE Second Edition selection Small Crown 8vo sparkling wines specific gravity starch starchy matters stimulants stomach sufficient sugar suitable taken temperature Third Edition tion tissues vegetable vols whisky wholesome yeast
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