Observations on such nutritive vegetables as may be substituted in the place of ordinary food, in times of scarcity.

  • Parmentier, Antoine Augustin, 1737-1813.
Date:
1783
Catalogue details

Licence: Public Domain Mark

Credit: Observations on such nutritive vegetables as may be substituted in the place of ordinary food, in times of scarcity. Source: Wellcome Collection.

Provider: This material has been provided by The University of Glasgow Library. The original may be consulted at The University of Glasgow Library.

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    t J6 ] be boiled and reduced to pulp only as they are dried, left they flrould turn four. / ' The Potatoe, by being boiled, lliced, and dried, acquires the tranfparency and s t % hardnefs of horn s it breaks ffiort, and the fra&ure is fomewhat like that of glafs; it does not attradl the moiflure of the at- mofphere, is pounded with difficulty, and affords a dry whitifh powder, refembling that of gum arabic : this powder diffolves in the mouth, and with water forms a mucilage. Such are the general properties of falep. In Switzerland and Alfatia, an inftru- ment contrived on purpofe for breaking Potatoes has been ufed with advantage $ it confifts of a cylindrical pipe, pierced at the bottom with a number of fmall holes, like a Ikimmer, through which the Po- tatoes are forced, after they have been peel- ed, dried flowly, and boiled : thus a kind pf vermicelli is formed; hence the Ge- noefe and Italian paftes may be imitated, by