Wholesome fare : a sanitary cook-book, containing the laws of food and the practice of cookery, and embodying the best British and continental receipts ; with hints and useful suggestions for the sedentary, the sick, and the convalescent / by Dr. & Mrs. Delamere.

  • Delamere, Edmund S.
Date:
1878
Catalogue details

Licence: Public Domain Mark

Credit: Wholesome fare : a sanitary cook-book, containing the laws of food and the practice of cookery, and embodying the best British and continental receipts ; with hints and useful suggestions for the sedentary, the sick, and the convalescent / by Dr. & Mrs. Delamere. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    food, the blood is able to find in the fat. For the pig had most certainly continued to breathe from the first to the last of those hundred and sixty days. His fire of hydrogen and carbon had never gone out for a minute, and a lucky thing it was for the pig that he had. put something by in his time of plenty. The principal sufferer was the owner of the pig, if he reckoned on the luxury of rasher and ham. On this occasion piggy literally ate his own bacon. But all that we eat is not burnt to keep us warm ; else, what would the blood have to sustain our frame with, and to repair the continual wear and tear of our organs ? Our food, therefore, may be divided into two distinct kinds: one kind intended to be burnt within us, which may be called aliments of combustion ; the other destined to nourish the body, which may be called ali- ments of nutrition. The flour of wheat, of which bread is made, contains both those aliments.* Take a pinch of flour, and pour a little water on it, rubbing it gently between your fingers. The water will turn white, and carry away with it a white powder, which you can easily collect by letting the water settle in a vessel. This powder is starch—the substance to stiffen linen and lace, and which our forefathers wore as hair-powder on their periwigs. Now, starch is an excellent combustible, being nearly half made up of * For these and a few other interesting details, the writer is in- debted to the Histoire d’une ~Boucb.ee de Pain ( The History of a Mouth- ful of Bread), by Jean Mace—an admirable work, which ought to be translated into English, not only for the benefit of the rising generation, but for the instruction of their parents and teachers.