. Plants and their uses; an introduction to botany . Fig. , III.—Caper-bush. Floral diagram. vertically. ( Seed, entire. Same, 56. Essences are flavoring substances extracted fromplants in various ways, often dis,solvcd in water or alcohol,and always in liquid form. Peppermint obtained from thewhole plant (Fig. 14G). wintergreen from the leaves and fruit(Fig. 147), vanilla from the pods (Fig. 148 I), lemon fromthe rind of the fruit (Fig. 106), and from the petals(Fig. 148 II, 148 III) are familiar examples. In peppermint, wintergreen, lemon, and rose the flavoringsub
. Plants and their uses; an introduction to botany . Fig. , III.—Caper-bush. Floral diagram. vertically. ( Seed, entire. Same, 56. Essences are flavoring substances extracted fromplants in various ways, often dis,solvcd in water or alcohol,and always in liquid form. Peppermint obtained from thewhole plant (Fig. 14G). wintergreen from the leaves and fruit(Fig. 147), vanilla from the pods (Fig. 148 I), lemon fromthe rind of the fruit (Fig. 106), and from the petals(Fig. 148 II, 148 III) are familiar examples. In peppermint, wintergreen, lemon, and rose the flavoringsubstance is a volatile oil. In vanilla it is a peculiar crystal-line substance called vanillin, which curiously enough occurs ESSENCES 147 also in the sugar-beet root, and is manufactured artificiallyfrom oil of cloves and from pine wood. But these artificialproducts are inferior in flavor to the natural product extractedfrom the vanilla bean.
Size: 1194px × 2093px
Photo credit: © Reading Room 2020 / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1900, bookdecade1910, booksubjectbotany, bookyear1913
