The Relation of Color to Flavor in Fruits And Vegetables
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To quickly assess the difficulty of the text, read a short excerpt:
In speaking of the leek, Mr. Wm. N. White says, in " Garden- ing for the South," p. 241 : " The whole plant is much used in soups and stews, but the most delicate part is the blanched stems." Mr. Charles Downing, in his admirable "Fruits and Fruit Trees of America," p. 629, says of the yellow fleshed peaches as grown under European climates, that they " require our hot sum- mers to bring out their flavor. In a cold climate the acid is always prevalent." From the connection it is evident, as the... reader may observe, that this is true especially of peaches having yellow, rather than " pale " flesh.
In speaking of the edible podded or sugar pea, the author of " Les Plantes Potageres" says (p. 423) : " The seed of purple-flow- ered peas is always more or less colored or spotted with brown ; it assumes a somewhat disagreeable grayish color when cooked, and has besides a rather strong and bitter taste." In speaking of carrots the same author says, in " Le Bon Jar- dinier," 1882, Part i, p. 437 : "The red carrots have in general a more pungent taste than the yellow and white ;" and again, on the same page, " the white carrots are esteemed for their sweetness." Mr.
What to read after The Relation of Color to Flavor in Fruits And Vegetables?
You can find similar books in the "Read Also" column, or choose other free books by E S Emmett Stull Goff to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
In speaking of the leek, Mr. Wm. N. White says, in " Garden- ing for the South," p. 241 : " The whole plant is much used in soups and stews, but the most delicate part is the blanched stems." Mr. Charles Downing, in his admirable "Fruits and Fruit Trees of America," p. 629, says of the yellow fleshed peaches as grown under European climates, that they " require our hot sum- mers to bring out their flavor. In a cold climate the acid is always prevalent." From the connection it is evident, as the... reader may observe, that this is true especially of peaches having yellow, rather than " pale " flesh.
In speaking of the edible podded or sugar pea, the author of " Les Plantes Potageres" says (p. 423) : " The seed of purple-flow- ered peas is always more or less colored or spotted with brown ; it assumes a somewhat disagreeable grayish color when cooked, and has besides a rather strong and bitter taste." In speaking of carrots the same author says, in " Le Bon Jar- dinier," 1882, Part i, p. 437 : "The red carrots have in general a more pungent taste than the yellow and white ;" and again, on the same page, " the white carrots are esteemed for their sweetness." Mr.
What to read after The Relation of Color to Flavor in Fruits And Vegetables?
You can find similar books in the "Read Also" column, or choose other free books by E S Emmett Stull Goff to read onlineMoreLess
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