Vegetable substances used for the food of man / [Edwin Lankester. Revised and partly rewritten].

  • Edwin Lankester
Date:
1846
Catalogue details

Licence: Public Domain Mark

Credit: Vegetable substances used for the food of man / [Edwin Lankester. Revised and partly rewritten]. Source: Wellcome Collection.

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    become so soft as not to be capable of being formed into loaves. It is, therefore, placed in the requisite quan- tities in tin forms, and these being covered with large leaves, or with sheets of paper, are introduced into the oven, the heat of which speedily sets the dough suffi- ciently, so that the tins being reversed, their contents are turned out u[)on the leaves or paper. The bread, when perfectly baked, will be of a fine yellow' colour, similar to that imparted to flour by the yolks of eggs, and when new is said to be sufficiently agreeable. We are told that the Chinese make a kind of wine of rice, w'hich resembles, both in colour and flavour, the white wine of Xeres ; but it is not knovra by what process they are enai)led to succeed in this manufacture. In the East, considerable quantities of ardent spirit are extracted from this grain by fermentation and distil- lation. It has been declared impracticable to manufacture beer from rice, in consequence of the difficulty which attends its previous conversion into malt. AI. Dubrun- I'aut has stated that this necessary process may be readily and completely accomplished in the mash-tub by mixing one part, by weight, of malted barley with lour parts of crushed rice which has previously been mi.\cd with its own weight of water. The ready formed saccharine matter of the barley malt ap])cars to have the singular property of speedily converting the fecula of unmalted corn into a kind of soluble matter whieh has the fermen- tative properties of sugar. If malt and rice flour, diluted so as to have a pasty consistence, be mixed and mashed together, and then left during three or four hours, the mixture will ])rescnt the appearance of a liquid w hich is slightly saccharine to the taste, and having a sediment at the bottom of the vessel, which is found, on exami- imtion, to be comjiosed of ordy the husks of barley and rice. AI. Dubrunfaut used for the jiurpose rice from which the husk had not been removed jtrevious to its being crushed, and which in this state is known by the name oi'padili/, or more jtroperly paddee. The practice luis obtained very much, during the last
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