Practical dietary for families, schools, and the labouring classes

Paperback | January 19, 2012

byEdward Smith

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This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1864. Excerpt: ... CHAPTER III. QUALITIES OF FOODS. I Purpose now to discuss in detail the several foods which enter into the composition of a dietary, and shall nnder each head state briefly the origin, nutritive qualities, preparation, and cooking. SECTION I.--DRY FARINACEOUS FOODS. Wheaten Flour. There is a sensible variation in the value of flour, as it is derived from wheat grown in different latitudes, in different years, from different seed, and on different soils. The wheat which has been grown in hot climates is called "stronger " than that in high latitudes--as, for example, the wheats of Southern Europe and some portions of North America--and is used by the millers for mixing with the produce of our own or other northern climes, in order to give "body" to the flour and to enable it to absorb a larger quantity of water in the manufacture of bread. So, other things being equal, the produce of this country in a hot season is more valuable than that of a cold one, and produces better bread than can be made from the soft and immature fruit of a cold year. In wet seasons, moreover, the grain is apt to germinate or sprout, when the seed consumes a part of its. nutritive matter, and becomes unfit to make good bread. The quality of the seed and of the soil, and the degree of cultivation of the land, regulate the size of the grain produced, and even under the most favourable circumstances of climate and season, inferior produce will yield an undue proportion of bran to flour, and thus be deficient in economy when compared with the finer grains. A distinction of importance is also drawn between white and red wheat, since only from the former can the whitest flour be produced. The finest white wheat may be obtained from the State of New York, and a very fine quality is produ...

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This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1864. Excerpt: ... CHAPTER III. QUALITIES OF FOODS. I Purpose now to discuss in detail the several foods which enter into the composition of a di...

Format:PaperbackDimensions:68 pages, 9.69 × 7.44 × 0.14 inPublished:January 19, 2012Publisher:General Books LLCLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:021753239X

ISBN - 13:9780217532396

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