Cooley's cyclopaedia of practical receipts and collateral information in the arts, manufactures, professions, and trades including medicine, pharmacy, hygiene, and domestic economy : designed as a comprehensive supplement to the Pharmacopoeia and general book of reference for the manufacturer, tradesman, amateur, and heads of families . andthe starch grains present a totally difterentappearance. They are oval or reniform, orwith one end slightly larger; they have nowell-defined hilum or rings, but many havea deep central longitudinal cleft running inthe longer axis, and occupying two thirds or
Cooley's cyclopaedia of practical receipts and collateral information in the arts, manufactures, professions, and trades including medicine, pharmacy, hygiene, and domestic economy : designed as a comprehensive supplement to the Pharmacopoeia and general book of reference for the manufacturer, tradesman, amateur, and heads of families . andthe starch grains present a totally difterentappearance. They are oval or reniform, orwith one end slightly larger; they have nowell-defined hilum or rings, but many havea deep central longitudinal cleft running inthe longer axis, and occupying two thirds orthree fourths the length, but never reachingcompletely to the end; this cleft is sometimesa line, sometimes a chasm, and occasionally Var. p, iiobse-bean (faba eqnina,f. minor, &c., L.) 2 Var. a, fhaseolus coccineus (red-flowered); /3, (white flowered). 3 Var. a, ph. wmc^olor (seeds of one colour);—j3, (seeds striped) or zebra-steiped —y,iph. varieQatns or speckled bean :—S, fh. na!nus ordwarf-bean. 270 BEAR—BEARD secondary clefts abut upon it at parts of itscourse; sometimes, instead of a cleft, there isan irregular-shaped depression. If a littleliquor potassa; be added the cellulin is seenmore clearly. If the flour be added to a littleboiling water, the smell of bean Water . Albumenoid , sugar, gum, & and fatHusk .Salts (ash) . 100- Kidney Fieia beans. beans. 23-0 15-6 23-6 11-7 44-7 58-3 0-7 2- 7-0 100 1-0 4-4 100- Green beans (pods or legumes) are cookedby simply throwing them into boiling water,and simmering them until quite tender, takingthe precaution of removing the lid of thesaucepan, a pinch of salt of tartar, or a littlecommon salt, being usually added to preservetheir green colour. Young and small onestake from 12 to 18 minutes—large or olderones longer. The first are merely toppedand tailed with a knife before being dressed;the others require also the side strings to bedrawn off, and to be
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