. The new hydropathic cook-book : with recipes for cooking on hygienic principles : containing also a philosophical exposition of the relations of food to health : the chemical elements and proximate constitution of alimentary principles : the nutritive properties of all kinds of aliments : the relative value of vegetable and animal substances : the selection and preservation of dietetic materials, etc., ismanufactured principally in the Moluccas, and comes to us inthe forms of sago-meal, pearl-sago, and common sago. Thefirst is principally employed in making sago sugar; the sec-ond is g
. The new hydropathic cook-book : with recipes for cooking on hygienic principles : containing also a philosophical exposition of the relations of food to health : the chemical elements and proximate constitution of alimentary principles : the nutritive properties of all kinds of aliments : the relative value of vegetable and animal substances : the selection and preservation of dietetic materials, etc., ismanufactured principally in the Moluccas, and comes to us inthe forms of sago-meal, pearl-sago, and common sago. Thefirst is principally employed in making sago sugar; the sec-ond is generally used for domestic purposes. Common orbrown sago comes to us in brownish-white grains, varying insize from the grains of pearl barley to those of peas. Fig. 17 shows the entire, grains of tapioca. The Brazilianplant from the roots of which the tapioca is obtained is saidto be poisonous. The irregular lumpy form in which the articleis found in our market, is owing to its being dried on hotplates. Fig. 18 exhibits a section of the stem of the sago tree,showing the pith from whijh the sago is extracted. Tb* 40 Hydropathic Cooe-B o o k. Stem of the Sago Tree.—Grains of Wheat Starch.—Varieties of Arrow-Root. tree grows to the height of thirty feet or more, and measure>five or six feet in circumference. One large tree will yieldfrom to two to four hundred pounds of sago flour. Fig. 18. STEM OV THE BACO TREE. EAST INDIAN ARROW-ROOT. Fig. 19 exhibits the grains of Tahiti arrow-root, or Otaheiteci ^p. It is prepared by the native converts at the mission-ary stations in the South Sea Islands. Fig. 20 represents the grains of East Indian arrow-root. Itis imported from Calcutta. In Travancore it forms a largeproportion of the food of the lower classes. Fig. 21. ?ir;v6ia Uu?-\ GRAINS OF WHEAT STARCH. The grains of wheat starch are seen in fig. 21 ; a is a particleas seen edgeways. Fii?. 22 shows the grains of Portland arrowroot, somo Fig. 22. ©®~ ©£>© Q PORTL
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Keywords: ., bookcentury1800, booksubjectfood, booksubjectnutritionalphysiolo
