. 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., The Damson was broughtinto Italy 114 years B. C. from Damascus. cbebn-uagb rum. The plum tree is of a low-spreading form Fis- 36. (fig. 36), rapid growth, and moderate dura-tion. It requ
. 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., The Damson was broughtinto Italy 114 years B. C. from Damascus. cbebn-uagb rum. The plum tree is of a low-spreading form Fis- 36. (fig. 36), rapid growth, and moderate dura-tion. It requires but little pruning, save cut-ting away useless and decaying limbs. Themost profitable crop will be produced byplanting 360 to the acre, or 5 of a rodapart. Dried plums are called prunes. Tableprunes are prepared from the larger and the domestic varieties. The smaller and more acid, when dried,are called medicinal prunes. The red or yellow plum is indigenous in this country, fromCanada to Mexico. A variety called the Chickasaw plum isa native of the country west of the Mississippi, and is exten-sively cultivated in Arkansas and the south-western States. The Apricot (Primus armeniaca) is a species of plum, and,like all of the plum tribe, orignated from the wild sloe, a com-mon hedge shrub. It seems to be intermediate between thepeach and plum, the fruit resembling the peach externally,. ft 11 Y n 11 o r A T II i c Cook-Book,
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Keywords: ., bookcentury1800, booksubjectfood, booksubjectnutritionalphysiolo
