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The young cook's guide; with practical observations : a new treatise on French and English cookery, combining economy with elegance. To which is added an appendix, containing M. Appert's method of preserving fruit without sugar. The rudiments of ices and many useful performances in the art of confectionary
- Roberts, I.
The confectioners' hand-book and practical guide to the art of sugar boiling in all its branches : the manufacture of creams, fondants, liqueurs, pastilles, jujubes (gelatine and gum), comfits, lozenges (plain and medicated), chocolate, chocolate creams, drops, bars, &c; American caramels, ice creams and moulded ices of every description : jams, jellies and marmalades (by fire and steam). Preserved and crystalized fruits, candied peel, English and Scotch pastry, cordials and syrups for American hot & iced beverages. Aerated waters of every description, by hand and machine, for bottle, syphon, or fountain, ginger beer, horehound, and other fermented beers. The recipes are accompanied with full and clear instructions in every branch. Every information about colours and flavours; the best to use and how to make them. Useful notes on machinery for every purpose, and about one hundred illustrations.
- Skuse, E.
The complete distiller. Containing, I. The method of performing the various processes of distillation, with descriptions of the several instruments: the whole doctrine of fermentation: the manner of drawing spirits from malt, raisins, molosses, sugar, &c. and of rectifying them: with instructions for imitating, to the greatest perfection, both the colour and flavour of French brandies. II. The manner of distilling all kinds of simple waters from plants, flowers, &c. III. The method of making all the compound waters and rich cordials so largely imported from France and Italy; as likewise all those now made in Great Britain. To which are added, accurate descriptions of the several drugs, plants, flowers, fruits, &c. used by distillers, and instructions for chusing the best of each kind ...
- Cooper, A.
Galega officinalis L. Fabaceae. Goat's Rue. Distribution: Central and Southern Europe, Asia Minor. Culpeper (1650) writes that it ‘... resists poison, kills worms, resists the falling sickness [epilepsy], resisteth the pestilence.’ Galega officinalis contains guanidine which reduces blood sugar by decreasing insulin resistance and inhibiting hepatic gluconeogenesis.. Metformin and Phenformin are drugs for type II diabetes that rely on this group of chemicals, known as biguanidines. Its name gala, meaning milk plus ega meaning 'to bring on', refers to its alleged property of increasing milk yield, and has been used in France to increase milk yield in cows. officinalis refers to its use in the offices of the monks, and is a common specific name for medicinal plants before 1600 and adopted by Linnaeus (1753). The fresh plant tastes of pea pods. Photographed in the Medicinal Garden of the Royal College of Physicians, London.
- Dr Henry Oakeley
Experiments and observations upon oriental and other bezoar-stones, which prove them to be of no use in physick. Gascoin's powder, distinctly examin'd in its seven ingredients, censur'd and found imperfect : dedicated to the Royal Society to which is annex'd, a vindication of sugars against the charge of Dr. Willis, other physicians, and common prejudices dedicated to the ladies. Together with further discoveries and remarks
- Slare, Frederick, 1646 or 1647-1727.