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" On opening the shell of the seed or nut, which is of a fine chesnut colour, smooth, and brittle ; the kernel appears of the size and shape of a blanched almond : the kernels are bruised, on a smooth stone, to the consistency of cream, or of a fine pulpy... "
A Journal of Natural Philosophy, Chemistry and the Arts - Trang 374
bởi William Nicholson - 1808
Xem Toàn bộ - Giới thiệu về cuốn sách này

The Universal Magazine, Tập 6

1806 - 600 trang
...size and shape of a blanched oil of Вами ¡atifolia and langi- Almond : the kernals arc bruised, on a smooth stone, to the consistency of cream, or...then put into a cloth bag, with a moderate weight hid on, and left to stand till the oi! or fat is expressed, which becomes immediately of the consistency...

Monthly Review; Or Literary Journal Enlarged

Ralph Griffiths, George Edward Griffiths - 1807 - 572 trang
...of th* size arid shape of a blanched almond: the kernels are bruised, on a REV. Vot. LII. Kk smooth smooth stone, to the consistency of cream, or of a...put into a cloth bag, with a moderate weight laid 4n, •nd left to stand, till the oil, or fat, is expressed, which becomes immediately of the consistency...

The Monthly review. New and improved ser, Tập 52

1807 - 574 trang
...the ze and shape of a blanched almond : tbe kernel« are bruised, on k Apr. RET. VOL. LU. K. k uoooth smooth stone, to the consistency of cream, or of a...fine pulpy matter'; which is then put into a cloth baij, with a moderate weight laid on, and left to stand, till the oil, or fat, is expressed, which...

Asiatic Researches; Or, Transactions of the Society, Instituted in Bengal ...

Asiatic Society of Bengal - 1808 - 582 trang
...brittle ; the kernel appears of the size and shape of a blanched almond : the kernels are bruised, on a smooth stone, to the consistency of cream, or...of hog's-lard, and is of a delicate white colour. Its uses are in medicine ; being highly esteemed in rheumatism, and contractions of the limbs. It is...

Annual Register, Tập 49

Edmund Burke - 1809 - 1484 trang
...and brittle, the kernel appears of the size aud shape of ablanched almond : the kernels are bruised, on a smooth stone, to the consistency of cream, -or...of hog's-lard, and is of a delicate white colour. Its uses are in medicine ; . . being being highly esteemed in rheumatism, and contract ions of the...

The Penny Cyclopaedia of the Society for the Diffussion of Useful ..., Tập 4

1835 - 550 trang
...and brittle, the kernel appears of the size and shape of a blanched almond. The kernels are bruised on a smooth stone, to the consistency of cream, or...moderate weight laid on, and left to stand till the oil orfut is expressed, which becomes immediately of the consistency of hog's-lard, and is of a delicate...

The Penny Cyclopædia of the Society for the Diffusion of Useful ..., Tập 4

1835 - 566 trang
...and brittle, the kernel appears of the size and shape of a blanched almond. The kernels are bruised on a smooth stone, to the consistency of cream, or of a fino pulpy matter, which is then put into a cloth bag, with a moderate weight laid on, and left to...

Curiosities and wonders of the vegetable kingdom

Curiosities - 1849 - 192 trang
...these are bruised on a smooth stone to the consistence of cream or of a fine pulpy matter ; this is put into a cloth bag, with a moderate weight laid...fat is expressed, which becomes immediately of the consistence of hog's lard, and is of a delicate white colour. THE COW TREE. Palo de Vaca. " The soil...

The Technologist. Ed. by P.L. Simmonds, Tập 1

Peter Lund Simmonds - 1861 - 468 trang
...Almora, and is a soft solid at 95*. The kernels of the fruit are bruised to the consistence of cream, which is then put into a cloth bag, with a moderate weight upon it, and left to stand till the oil or fat is expressed ; it becomes immediately of the consistence...

The Technologist, Tập 1

1861 - 434 trang
...Almora, and is a soft solid at 959. The kernels of the fruit are bruised to the consistence of cream, which is then put into a cloth bag, with a moderate weight upon it, and left to stand till the oil or fat is expressed ; it becomes immediately of the consistence...




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