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The Chmeistry of Common Life: Illustrated with Numerous Wood Engravings
James Finlay Weir Johnston
No preview available - 2016
alcohol America animal ardent spirits atmosphere bean become beef beer beet beverage bitter boiling cane sugar carbonic acid cent cheese chemical chicory chiefly China Chinese tea cocoa coffee colour common composition consists consumed consumption contains cultivated diastase dissolves distilled dried drink effects especially extracted fermented fibrin flavour flour fruit gallons gluten grain grape sugar grow heat Hence inch Indian infusion ingredients intoxicating juice kind leaf leaves less lime liquid liquors maize malt manna manufacture matÚ matter meat milk millions mixed molasses narcotic natural nearly nitrogen nutritive oxygen palm Paraguay peculiar plant portion potato pounds prepared produced properties proportion pulque quantity roasted rocks root salt seeds soil starch substances sugar cane sulphuric acid surface sweet tannic acid taste theine theobromine tree vapour varieties vegetable food volatile weight wheat wheaten bread whole wine yeast yield
Page 38 - And he cried unto the LORD; and the LORD showed him a tree, which when he had cast into the waters, the waters were made sweet...
Page 290 - Who hath woe ? who hath sorrow ? who hath contentions? who hath babbling? who hath wounds without cause ? who hath redness of eyes ? They that tarry long at the wine ; they that go to seek mixed wine. Look not thou upon the wine when it is red, when it giveth his colour in the cup, when it moveth itself aright. At the last it biteth like a serpent, and stingeth like an adder.
Page 37 - Sing ye to the Lord, for he hath triumphed gloriously : the horse and his rider hath he thrown into the sea. LESSON LII. EXODUS, CHA?. xv. xvi. So Moses brought Israel from the Red Sea...
Page 37 - And when they came to Marah, they could not drink of the waters of Marah, for they were bitter: therefore the name of it was called Marah.
Page 157 - I have had the opportunity of observing for twenty years the comparative use of the coffee-leaf in one class of natives, and of spirituous liquors in another — the native Sumatrans using the former, and the natives of British India, settled here, the latter ; and I find that, while the former expose themselves with impunity to every degree of heat, cold, and wet, the latter can endure neither wet nor cold for even a short period, without danger to their health.
Page 232 - Notwithstanding they hearkened not unto Moses; but some of them left of it until the morning, and it bred worms, and stank: and Moses was wroth with them.
Page 149 - ... remarked that, as foreigners seemed to prefer having a mixture of Prussian blue and gypsum with their tea, to make it look uniform and pretty, and as these ingredients were cheap enough, the Chinese had no objection to supply them, especially as such teas always fetched a higher price...
Page 134 - ... These balls of leaves are frequently shaken out and passed from hand to hand until they reach the head workman, who examines them carefully to see if they have taken the requisite twist. When he is satisfied of this, the leaves are removed from the rolling table and shaken out upon flat trays, until the remaining portions have undergone the same process, In no case are they allowed to lie long in this state, and sometimes they are taken at once to the roasting pan.
Page 143 - In other words, by the consumption of a certain quantity of tea, the health and strength of the body will be maintained in an equal degree upon a smaller supply of ordinary food. Tea therefore saves food — stands to a certain extent in the place of food — while at the same time it soothes the body and enlivens the mind.
Page 1 - Work to exhibit the present condition of themlcal knowledge and of matured scientific opinion upon the subjects to which it is devoted. The reader will not be surprised, therefore, should he find in it some things which differ from what is to be found In other popular works already In his hands or on the shelves of his library.