"Farinaceous" Quotes from Famous Books
 ... M. D.: "Comparative anatomy proves that man is naturally a frugivorous animal, formed to subsist upon fruits, seeds, and farinaceous vegetables." ...
— The Golden Age Cook Book • Henrietta Latham Dwight
... or proper sago tree, is also of the palm kind. Its trunk contains a farinaceous and glutinous pith that, being soaked, dried, and granulated, becomes the sago of our shops, and has been too frequently and accurately described (by Rumphius in particular, Volume 1 chapters 17 and 18, and by M. Poivre) ...
— The History of Sumatra - Containing An Account Of The Government, Laws, Customs And - Manners Of The Native Inhabitants • William Marsden
... perhaps by the exigencies of an ovary incapable of further delay, seem to me in serious danger; for the seed in which the grub must establish itself is as yet no more than a tender speck of green, without firmness and without any farinaceous tissue. No larva could possible find sufficient nourishment there, unless it waited for the pea ...
— Social Life in the Insect World • J. H. Fabre
... like reason! Koeppen, to whose work this note is much indebted, says the Tibetan days are the 14th, 15th, 29th, 30th, and adds as to the manner of observance: "On these days, by rule, among the Lamas, nothing should be tasted but farinaceous food and tea; the very devout refrain from all food from sunrise to sunset. The Temples are decorated, and the altar tables set out with the holy symbols, with tapers, and with dishes containing ...
— The Travels of Marco Polo Volume 1 • Marco Polo and Rustichello of Pisa
... pages of recipes will be read by that enormous class throughout the country who during the last few years have been gradually changing their mode of living by eating far less meat, and taking vegetables and farinaceous ...
— Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet • A. G. Payne
... and of a dark green. The fruit, when full-grown, is from six to nine inches round, and of an oval form—when ripe, of a rich, yellow tinge; it generally hangs in clusters of two or three, on a small thick stalk; the pulp is white, partly farinaceous, and partly fibrous, but when ripe, becomes yellow ...
— A Catechism of Familiar Things; Their History, and the Events Which Led to Their Discovery • Benziger Brothers
... grain is left a mere lump of flour, so easily divisible that, the husk being taken off, a mark may be made with the kernel, as with a piece of soft chalk. The extractable qualities of this flour are saccharum, closely united with a large quantity of the farinaceous mucilage peculiar to bread corn, and a small portion of oil enveloped by a fine earthy substance, the whole readily yielding to the impression of water, applied at different times, and different degrees of heat, and each part predominating in proportion to the time and manner of its ...
— The American Practical Brewer and Tanner • Joseph Coppinger
... the new aliment becomes mixed with certain animal fluids, and undergoes a chemical process, termed digestion; which however chemistry has not yet learnt to imitate out of the bodies of living animals or vegetables. This process seems very similar to the saccharine process in the lobes of farinaceous seeds, as of barley, when it begins to germinate; except that, along with the sugar, oil and mucilage are also produced; which form the chyle of animals, which is very ...
— Zoonomia, Vol. I - Or, the Laws of Organic Life • Erasmus Darwin
... nourishment is extracted, and then straining off the clear liquid. A little sago or macaroni is generally added and cooked in this. When carrots and turnips are used, a few small pieces are cut into dice or fancy shapes, cooked separately, and added to the strained soup. Thick soups always include some farinaceous ingredients for thickening (flour, pea-flour, potato, etc.). Purees are thick soups composed of any vegetable or vegetables boiled and rubbed through a sieve. This is done, a little at a time, with a wooden spoon. A little of the hot ...
— The Healthy Life Cook Book, 2d ed. • Florence Daniel |
