The History of a Mouthful of Bread And Its Effect On the Organization of Men a
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If little girls should now and then have to lunch on dry bread, I do not see that they arc much to be pitied. There is the starch to keep up their fire, and the gluten for their nourishment, and that is all they require. The porter above is the only one who finds fault. And in these days porters have become more difficult to please than the masters themselves.
Then as to babies who drink nothing but milk, you perhaps wish to know where they get their share of fibrine.
And I am obliged to own th...ere is none in the milk ALIMENTS OF COMBUSTION. 223 itself; but, I daresay, you know curdled milk or rennet? The same separation into two portions has taken place there which occurs in the blood when drawn from the arm \ underneath is a yellowish transparent liquid, that is the whey / above a white curd of which cheese is made, and which contains a great part of what would have made butter. By carefully clearing the curd from all its buttery particles you obtain a kind of white powder which is the essential principle of cheese, and to which the pretty name of casein is given because caseus is the Latin for cheese.
What to read after The History of a Mouthful of Bread And Its Effect On the Organization of Men a?
You can find similar books in the "Read Also" column, or choose other free books by Jean Mac to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
If little girls should now and then have to lunch on dry bread, I do not see that they arc much to be pitied. There is the starch to keep up their fire, and the gluten for their nourishment, and that is all they require. The porter above is the only one who finds fault. And in these days porters have become more difficult to please than the masters themselves.
Then as to babies who drink nothing but milk, you perhaps wish to know where they get their share of fibrine.
And I am obliged to own th...ere is none in the milk ALIMENTS OF COMBUSTION. 223 itself; but, I daresay, you know curdled milk or rennet? The same separation into two portions has taken place there which occurs in the blood when drawn from the arm \ underneath is a yellowish transparent liquid, that is the whey / above a white curd of which cheese is made, and which contains a great part of what would have made butter. By carefully clearing the curd from all its buttery particles you obtain a kind of white powder which is the essential principle of cheese, and to which the pretty name of casein is given because caseus is the Latin for cheese.
What to read after The History of a Mouthful of Bread And Its Effect On the Organization of Men a?
You can find similar books in the "Read Also" column, or choose other free books by Jean Mac to read onlineMoreLess
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