Law's grocer's manual : a practical guide for tea and provision dealers, Italian warehousemen, chandlers, drysalters, bakers, confectioners, fruiterers, and general store-keepers / compiled and arranged by James T. Law.

Date:
[1902?]
Catalogue details

Licence: In copyright

Credit: Law's grocer's manual : a practical guide for tea and provision dealers, Italian warehousemen, chandlers, drysalters, bakers, confectioners, fruiterers, and general store-keepers / compiled and arranged by James T. Law. 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.

    143/1199 (page 141)
    the flowers serve as tinder, the leaves for wrapping up food and as towels, and the juice as cement for filling up cracks in water vessels and as bird-lime. Its fruit- fulness is said to exceed even the .generous plantain or banana. It dis- oenses entirely with the labour of the agriculturist, the miller, and the baker. . There is no care for seed time or harvest, 10 thrashing, no grinding, no kneading —in fact, the islanders have their bread ..-is it were ready prepared, and have only 0 place it on the fire as they need it. in fact, a Polynesian owning twenty ordinary bread-fruit trees is independent or life, unless his enemy wantonly destroys them. Other species of this :xee yield the Paw-paw and the Custard 'Apple. Breadstuffs. An American term or the various kinds of grain, meal, :r flour from which bread is made. This in most countries is wheat or rye, rat in other countries maize, millet, and dther cereals are used. There are some ivilised nations a large proportion of irhose peasantry eat little or no bread. Caked loaves of bread are unknown in aany parts of South Austria and Italy nd throughout the agricultural districts ' f Roumania. In the villages of the •berstiermark, not very many miles om Vienna, bread is never seen, the aple food of the people being Sterz, a ; ind of porridge made from ground eech-nuts, which is taken at breakfast ath fresh or curdled milk, at dinner with roth or fried lard, and with milk again 5 >r supper. This sterz is also known as ’■iden, and takes the place of bread, not - fly in the Stiermark, but in Carynthia id in many parts of the Tyrol. umpernickel is the chief food of the 'estphalian peasantry; and Mealies are e staff of life in Africa. In the north Italy the peasantry live chiefly on flenta, a porridge made of boiled aize. The polenta, however, is not 1 lowed to granulate like Scotch trridge, or like the Austrian sterz, but boiled into a solid pudding, which is * .up and portioned out with a string, is eaten cold as often as it is hot, ^d is in every sense the Italian peasant’s daily bread. The modern Roumanians are held by many scholars to be descended from a Roman colony, in other words to be the cousins of the Italians; and, curiously enough, a variation of the polenta, called mamaliga, is the national dish of Roumania. Mamaliga is like polenta in that it is made of boiled maize, but it is unlike the latter in one important respect, as the grains are not allowed to settle into a solid mass, but are kept distinct, after the fashion of oatmeal porridge. Breakfast Cereals comprise granular foods partially cooked or roasted :—Cooked Crushed Oats, Polled Oats, Cooked White Wheat, Cerealine Flakes, Avena Flakes or Prepared Oats, Hominy, Sowans, Succan, Groats, etc. (See also Prepared Foods.) Cereals are incomparably the most important of all the plants available for human food, and what is very remark- able is the great weight of the seed they bear in proportion to the total weight of the plants themselves. Being often highly roasted or cooked, prepared cereals are much more easily digested by invalids, delicate children, and aged persons. Gardner’s patent “ Rapid ” Sifter and Mixer, freely used for above. Prices from qo/- to £100. Catalogues from Wm. Gardner & Sons, engineers, Gloucester. Breast Tea or Pectoral Tea.— An infusion composed of 8 parts of althea, 4 parts of coltsfoot leaves, 3 parts of Russian glycyrrhiza, 2 parts of anise, and 1 part of orris. Brewers’ Grains, Draff, etc.— The refuse of malt which has been used in brewing or distilling is called grains, and when fresh and sweet is chiefly fed to horses and cattle. The lees, dregs, wash, or swill is called draf, and usually served to swine. Brick-bat Cheese.—So-called from its form ; made chiefly in Wiltshire, from a mixture of new milk and cream, turned with rennet. The curd being put into a wooden vessel or mould, the shape of a