A treatise on food and diet |
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Page 10
... pint oz . & 333 grs . Avoirdupois pint So that we may fairly assume , that each of these soldiers consumed daily about one pound ( avoirdupois ) of carbon . Now if we suppose that while under ex- periment he neither gained nor lost in ...
... pint oz . & 333 grs . Avoirdupois pint So that we may fairly assume , that each of these soldiers consumed daily about one pound ( avoirdupois ) of carbon . Now if we suppose that while under ex- periment he neither gained nor lost in ...
Page 16
... pint . • 3 wine glasses , Total 10 4 • Strong grog Water . . · 1 tumbler . 1 gallon 1 pint . Sir John Ross ( Narrative , p . 448 , 1835 ) says , that an Esquimaux " perhaps eats twenty pounds of flesh and oil " daily . But the most ...
... pint . • 3 wine glasses , Total 10 4 • Strong grog Water . . · 1 tumbler . 1 gallon 1 pint . Sir John Ross ( Narrative , p . 448 , 1835 ) says , that an Esquimaux " perhaps eats twenty pounds of flesh and oil " daily . But the most ...
Page 111
... pints of cold water . When made with either powdered gum or hot water , the flavour of the solution is less ... pint of cold water , occasionally squeezing it gently . Its uses are similar to those of gum water . It is sometimes ...
... pints of cold water . When made with either powdered gum or hot water , the flavour of the solution is less ... pint of cold water , occasionally squeezing it gently . Its uses are similar to those of gum water . It is sometimes ...
Page 118
... pint of water , by the aid of a gentle heat . If necessary , it may be clarified by white of egg . It is used for sweetening . 5. Boiled Sugars . - If a small quantity of water be added to sugar , the mixture heated till the sugar dis ...
... pint of water , by the aid of a gentle heat . If necessary , it may be clarified by white of egg . It is used for sweetening . 5. Boiled Sugars . - If a small quantity of water be added to sugar , the mixture heated till the sugar dis ...
Page 129
... pint of cold water for an hour , pouring off this water , and adding a pint and a half of good milk , and boil- ing slowly until the sago is well incorporated with the milk ( Dr. A. T. Thomson * ) . Sugar , an aromatic • The Domestic ...
... pint of cold water for an hour , pouring off this water , and adding a pint and a half of good milk , and boil- ing slowly until the sago is well incorporated with the milk ( Dr. A. T. Thomson * ) . Sugar , an aromatic • The Domestic ...
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Common terms and phrases
acetic acid albumen alcohol aliment alimentary principles almonds amylaceous animal Arrow-root article of food Beef beer blood Boiled bones Bread Broth butter called carbonic acid caseine cent chloride citric acid composition constituents contains cooked décag diet dietetical diseases dissolved Ditto dried dyspeptics eaten eggs employed fatty fermentation fibre fibrine fish flavour flesh flour fresh fruit gastric juice gelatine gluten grains grapes Gruel heat hydrogen isinglass jelly kinds lactic acid less Liebig lignine liquid liquor Lond Malic acid meat milk mucilage Mutton nitrogen nitrogenised nutritive obtained oily organic ounces oxygen pectine phosphate phosphorus pint potash potatoes prepared properties proportion Prout Pudding quantity Rice Roasted saccharine sago salt says Dr seeds soda soluble solution soup starch stomach substances sugar sulphate sulphur tartaric tartaric acid tion tissues vegetable albumen Vinegar volatile oil wheat wine yields yolk
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