. 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., OF TUB OAUOT. SO II Y 1) no PATH i u Cook-Book. Orange Carrot—The Parsnep—The Beet—Mangel Wurzel—The Potato. adorned, adorned the most. was not then in fashion. Thecarrot is ver
. 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., OF TUB OAUOT. SO II Y 1) no PATH i u Cook-Book. Orange Carrot—The Parsnep—The Beet—Mangel Wurzel—The Potato. adorned, adorned the most. was not then in fashion. Thecarrot is very sweet, containing about ninety-five parts ofsugar to one thousand. It is also more nutritive than theturnip. The orange carrot is often raised by the farmers torthe purpose of coloring butter. The Parsnep.—The Parsnep (Pastinaca sativa) is, like thecarrot and turnip, biennial. There are many kinds of theroot cultivated, all ot which are apparently modifications ofone variety. The root is even sweeter and more nutritiousthan the carrot, and to most persons much more is very liable to be deteriorated by improper or too muchmanuring, a fact, however, which applies to all of our succu-lent roots and garden vegetables. The best parsneps are ofa brittle texture, very tender, and of a sweet and slightlyaromatic flavor, entirely devoid of bitterness. The Beet.—Of the beet-ruot two va
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Keywords: ., bookcentury1800, booksubjectfood, booksubjectnutritionalphysiolo
