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Contents
Common terms and phrasesapartments appear architect architecture Argand Argand lamp beautiful boiling brass bricks building burning called candles carbonic acid carpets cast iron charcoal chimney clay coal coal gas colour combustion common consists contrivance copper Count Rumford covered degree domestic durable easily effect elegant employed feathers fire flame flue fuel furniture give glass ground heat hydrogen inches iron kind laid lamp liable light likewise lime linseed oil mahogany manner manufacture materials melted metal mode moulds naphtha necessary observed ornaments oxygen paint pieces pipes placed plate polish porcelain prevent produced purpose quantity rendered Sect silver smoke sometimes spermaceti spirits of wine steam stearine stone stove stucco style substance sufficient sulphur sulphuric acid surface tallow taste temperature tube turpentine usually vapour various varnish ventilation vessel walls warm white lead wick wood Popular passagesPage 428 - ... walks elate, and as it were on tiptoe, feeding with great earnestness in a morning, so sure will it rain before night. It is totally a diurnal animal, and never pretends to stir after it becomes dark. The tortoise... Page 185 - ... them on a sieve. The feathers should be afterwards well washed in clean water, and dried upon nets, the meshes of which may be about the fineness of cabbage nets. The feathers must be from time to time shaken upon the nets, and as they dry will fall through the meshes, and are to be collected for use. Page 309 - I myself thought good to imitate the Italian fashion by this forked cutting of meat, not only while I was in Italy, but also in Germany, and oftentimes in England since I came home... Page 186 - Since this work was printed off, I have seen a substance excellently adapted to the purpose of wiping from paper the marks of a black lead pencil. Page 309 - Italian, and also most strangers that are commorant in Italy, do always at their meals use a little fork when they cut their meat. Page 416 - I conclude that the fat of salmon between the flakes, is mixed with much albumen and gelatine, and is extremely liable to decompose, and by keeping it cool the decomposition is retarded, and by the boiling salt and water, which is of a higher temperature than that of common boiling water, the albumen is coagulated, and the curdiness preserved. The crimping, by preventing the irritability of the fibre from being gradually exhausted, seems to preserve it so hard and crisp, that it breaks under the... Page 309 - The reason of this their curiosity is, because the Italian cannot by any means indure to have his dish touched with fingers, seeing all men's fingers are not alike cleane. References to this bookFrom Google ScholarNutrition and the Decline in Mortality since 1700: Some ...Robert William Fogel - 1986 Elements of Care: Nursing Environmental Theory in Historical Context.Martha M Libster - 2008 - Holistic Nursing Practice Evaluation of Selected Bleaching Treatments Suitable for Historic ...Zoe Katherine Annis, Barbara M Reagan - 1979 - Studies in Conservation THE LINEN CUPBOARD Notes from a Mother’s Day talk by Suzanne ...Macquarie Dictionary References from web pagesThe Online Books Page: An Encyclopaedia of Domestic Economy, by ... Untitled JSTOR: The Dover Manufacturing Company and the Integration of ... LIMEDIO Book Catalog Information Bibliographic information
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