An encyclopaedia of domestic economy ... / by Thomas Webster ; assisted by the late Mrs. Parkes.

  • Webster, Thomas, 1773-1844
Date:
1861
Catalogue details

Licence: Public Domain Mark

Credit: An encyclopaedia of domestic economy ... / by Thomas Webster ; assisted by the late Mrs. Parkes. Source: Wellcome Collection.

    14/1282
    8. Common Cod - - - - 414 9. Haddock 41ft 10. Whiting - - - - - 415 11. Ling 415 12. Torsk or Tusk - - 416 13. Coal Fish 416 14. Mackerel - - - - - 416 15. Smelt ------ 417 16. Gurnard - r - - - 417 17. Conger Eel 417 18. Skate 417 19. Striped Red Mullet - - - - 418 20. Grey Mullet - - - - - 418 21. Herring 418 22. Pilchard 419 23. Sprat 420 24. White Bait 420 25. Shad 420 26. Anchovy ----- 420 27. Doru, or John Dory - - - 421 28. Sturgeon - - - - - 421 29. Tunny ------ 422 30. Sea Lamprey - - - - - 422 31. Weaver 422 32. Wolf Fish, or Sea Cat - - 423 33. Basse 423 34. Sea Bream 423 35. Lump-sucker ----- 423 36. Dog Fish 423 37. Whale 423 38. Porpoise ----- 423 39. Dolphin ----- 423 III. Fresh-water Fish : — 1. Salmon ----- 423 2. Salmon Trout - - - 426 3. Bull Trout 426 4. Common Trout - 426 5. Samlet ----- 426 6. Charr ------ 426 7. Grayling - _ - - 427 8. Gw mead 427 9. Pike 427 10. Carp 427 11. Perch ------ 428 12. Roach 428 13. Fresh-water Bream - - - - 428 14. Tench ----- 15. Gudgeon ----- 429 16. Barbel 429 17. Dace 429 18. Rudd 430 19. Chub 430 20. Bull’s Head, or Miller’s Thumb - - 430 21. Loach ------ 430 22. Bleak 430 23. Common Eel ----- 430 24. Minnow ----- 431 IV. Shell-fish: — 1. Lobster - - - - - 431 2. Crab 432 3. Shrimp ----- 433 4. Oyster ----- 433 5. Scallop ----- 436 6. Mussel ----- 436 7. Cockle ----- 436 8. Razor Fish ----- 436 9. Perriwinkle and Whelk - - - 436 10. Helix Pomatia - - - - 436 V. Reptiles and Insects - - - - 437 Chap. VII. On Vegetables used as Food: — I. General View of the Constitution of Vege- tables II. Starch - - - - - III. Gluten - IV. Vegetable Albumen - - - V. Sugar, or the Saccharine Principle - VI. Mucilage - - - - VII. Gum VIII. Lignin, or Woody Fibre - IX. Vegetable Jelly - X. Vegetable Oils - XI. Vegetable Wax - - - XII. Resin ... - XIII. Camphor - XIV. Tannin, or Tannic Acid - XV. Colouring Matter - - - XVI. Vegetable Acids - XVII. Vegetable Alkalies XVIII. Bitter Principle - - - XIX. A few other Vegetable Principles - 439 - 443 - 445 - 445 - 446 - 446 - 447 - 447 - 449 - 449 - 452 - 452 - 452 - 453 Page Chap. VIII. Description of the Vegetables used as Food in the British Isles : — I. Introduction - - - - II. Cabbage Tribe: — 1. General Account of the Cabbage Tribe 2. Borecoles or Kales - - - - 3. Close-headed Cabbages - III. Leguminous Vegetables: — 1. Common Pea - - - 2. Garden Bean - - - - - IV. Esculent Roots : — 1. Potato - 2. Jerusalem Artichoke 3. Yam - - - - 4. Turnip - 5. Carrot - - - 6. Parsnep 7. Beet-root - 8. Radish - 9. Skirret - V. Spinaceous Plants : — 1. Spinach _ 2. White Beet - - - 3. Sorrel - 4. Patience Dock VI. Alliaceous Plants : — 1. Onion - - - - 2. Leek - - - - 3. Chive - 4. Garlic - - - - 5. Shallot 6. Rosambole - - - VII. Asparaginous Plants: — 1. Asparagus - 2. Sea-kale - - - 3. Artichoke - - - 4. Cardoon 5. Rampion - - - 6. Prussian Asparagus - 7. Alisander - 8. Bladder Campion VIII. Acetarious Vegetables: — 1. Lettuce - 2. Endive - - - 3. Celery - IX. Small Salad Herbs: — 1. Mustard - - - 2. Garden Cress - 3. Water-cress - - - 4. Burnet - - - 5. Rape - - - X. Pot Herbs, or seasoning Herbs : — 1. Parsley - 462 - 464 - 464 - 464 - 464 - 465 - 465 - 465 - 466 - 466 - 466 - 466 - 467 - 468 - 468 - 468 - 469 - 469 - 469 - 469 - 470 - 470 - 470 - 470 - 470 2. Tarragon 3. Fennel 4. Dill - 5. Horse-radish 6. Nasturtium - 7. Chervil 8. Pot Marigold - XI. Sweet Herbs: — 1. Thyme 2. Sage - - - 3. Mint - 4. Marjoram 5. Savory 6. Basil - 7. Rosemary §. Lavender 9. Tansy - 10. Saffron 11. Laurel or Bay Leaves XII. Plants used in Tarts, Confectionery, and Domestic Medicine: — 1. Rhubarb 2. Gourd - - - 3. Angelica - 473 - 473 - 474 - 474 - 474 - 474 - 474 - 476 - 476 - 476 - 477 - 477 - 478 - 478 - 478 - 478 . Anise and Cummin - 5. Coriander - 6. Caraway - - - 7. Rue and Hyssop 8. Camomile ----- 4/8 9. Elicampane - - - - - 479 10. Liquorice - 479 11. Wormwood - - - - 479 12. Balm - - - - - - 479 XIII. Plants used only in Preserves and Pickles : 1. Caper ----- 479 2. Samphire ----- 479 3. Tomato, or Love Apple - 479