. 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., Aliments, or Foods Proper. 55 Buckwheat, or Beechwheat—Skin Diseases—Millet, orHiese. Buckwheat (Pollygonum fagopyrum) fig. 29), sometimescalled beechwheat from the re- Fig. 29. semblanc
. 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., Aliments, or Foods Proper. 55 Buckwheat, or Beechwheat—Skin Diseases—Millet, orHiese. Buckwheat (Pollygonum fagopyrum) fig. 29), sometimescalled beechwheat from the re- Fig. 29. semblance of its seed to thenuts of the beech-tree, has nonatural affinity with the cerealgrains or grasses, but is sim-ilar in alimentary properties,and is sometimes employedin bread-making. It is lessnutritive than wheat, con-tains more sugar, but lessgluten and starch. It is usu-ally cooked in the forms ofpottage, puddings, or griddlecakes. Various skin diseaseshave been attributed to itsemployment as food; andthey are really attributable tothe melted butter, and sugar,pork, greasy sausages, etc.,with which buckwheat cakes are usually eaten. Millet, or Hirse (Panicum sorghum) (fig. 30), forms thechief sustenance of the inhabitants of the arid regions ofArabia, Syria, Nubia, and some parts of India. It is culti- Fig. BUCKWHEAT 1-LANT.
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Keywords: ., bookcentury1800, booksubjectfood, booksubjectnutritionalphysiolo
