. 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., Wereproper attention paid to thecultivation of the sweet andsub-acid fruits and esculentroots, we should have anabundant supply of saccha-rine matter in the very bestpossible state, with
. 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., Wereproper attention paid to thecultivation of the sweet andsub-acid fruits and esculentroots, we should have anabundant supply of saccha-rine matter in the very bestpossible state, without resorting to the crystallized product ofthe expressed juice of plants. Sugar is made into an immense variety of candies, confec-tions, lozenges, etc., most of which are poisoned with coloringmatters, and many of which are drugged with apothecarystuff. The intelligent physiologist will repudiate their em-ployment in every form or shape. The raw sugars of commerce contain various impurities;and the refined and very dry sugars tend to constipate thebowels. The best article for dietetical purposes is of a paleyellow color, with large, clear, brilliant crystals. The art of refining sugar was unknown until the early partof the sixteenth century. Lime and albumen—the latter obtained from the serum of bullocks blood or the white ofeggs—are mostly employed in refining. Charcoal is used forbleaching TUB GT7UAE-CANE PLANT. E L K M E N T S OF FOOD. 37 Syrup—Molasses and Treacle—Manna—Honey—Starch. Sirup is made by dissolving two pounds and a half of sugarin a pint of water. Molasses is the viscid fluid which drainsfrom raw sugar. Treacle is a dark-brown uncrystallized sirupwhich drains from the molds in which refined sugar and treacle can be deprived of their peculiar ranktaste by boiling for half an hour with pulverized charcoal. Sirups made with raw sugar may be bleached by filtration inthe following manner (fig. 12.): A A is a wooden funnel linedw
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Keywords: ., bookcentury1800, booksubjectfood, booksubjectnutritionalphysiolo
