. 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., BUCKWHEAT ITALIAN MILLET. vated for the purposes of bread-making in some of the north-ern countries of Europe, and to a small extent in this will not, however, grow l
. 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., BUCKWHEAT ITALIAN MILLET. vated for the purposes of bread-making in some of the north-ern countries of Europe, and to a small extent in this will not, however, grow luxuriantly except in a warm dim- 56 Hydropathic Cook-Book. Peas—Beans—Lentils—Pea-Meal—Parched Peas—Split Peas—Lima Beans. ate. The seeds are extremely small, and round like mustard,and are often used as a substitute for rice and sago in makingmushes, puddings, etc. They contain a large proportion ofsugar, which circumstance has caused the brewers to appro-priate them largely to the manufacture of intoxicating drink. Legumes.—Peas, Beans, and Lentils are similar in proxi-mate constituents to the cereal grains. The varieties of pulsecalled kidney bean and garden bean were formerly employedby the English peasantry in bread making. Pea-meal issometimes used for adulterating flour. Parched peas havebeen employed in the cultivation of ground coffee—one of thefew frauds in alimentary articles which benefit more
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Keywords: ., bookcentury1800, booksubjectfood, booksubjectnutritionalphysiolo
