 | agriculture, planting - 1786 - 554 pages
...feeds of this grafs are fmall but very fweet and nourishing. In divers parts of Germany and Poland, they are collected under the name of Manna feeds,...worms in horfes, but they muft be kept from water for fome hours afterwards. The feeds are excellent food for geefe. Broom Grafs, [Compaft. Hordeaceus^\... | |
 | James Pilkington - Derbyshire (England) - 1789 - 516 pages
...Pultney fays, that this is the moft grateful of all graffes to cattle. quality, and grateful flavour. When ground to meal, they make bread very little inferior to that in common ufe from wheat. ,The bran feparated in preparing the meal, is given to horfes, which have the worms; but... | |
 | William Withering - Botany - 1801 - 476 pages
...e.iteemed a delicacy in soups and gruels, upon account of their nutritious quality, and grateful flavour. When ground to meal, they make bread very little inferior to that in common use from wheat. The bran separated in preparing the meal, is given to horses that ha,vethe worms ;... | |
 | 1803 - 412 pages
...esteemed a delicacy in sopps and gruels, upon account of " their nutritious quality ?nd grateful flavour. When " ground to meal, they make bread, very little inferior to " that in common use from wheat. The bran, separated " in preparing the me?l, is given to horses that have the " worms... | |
 | William Withering - Botany - 1812 - 950 pages
...esteemed a delicacy in soups ami tp-uels, upon account of their nutritious quality, and grateful flavour. When ground to meal, they make bread very little inferior to that in common use from wheat. The bran separated in preparing the meal, is given to homes that have the worms; but... | |
 | Encyclopedias and dictionaries - 1823 - 888 pages
...esteemed a delicacy in soups and gruels, on account of their nutritious quality and excellent flavour. When ground to meal, they make bread very little inferior to that in common use from wheat. . The bran, separated in preparing the meal, is given to horses that have the worms... | |
 | Thomas Curtis - Aeronautics - 1829 - 822 pages
...tables of the great, in soups and gruels, on account of their nutritious quality and grateful flavor. When ground to meal, they make bread very little inferior to that in common use. The bran, separated in preparing the meal, is given to horses as a vermifuge. Geese are also very... | |
 | John Jacob - Botany - 1836 - 374 pages
...esteemed a delicacy in soups and gruels, upon account of their nutritious quality and grateful flavour. When ground to meal, they make bread very little inferior to that in common use from wheat. The bran, separated in preparing the meal, is given as a vermifuge to horses. Geese... | |
 | Daniel Pereira Gardner - Agriculture - 1846 - 898 pages
...Poland, under the name of manna-seeds (schioaden), and are esteemed a delicacy in soups and gruels. When ground to meal, they make bread very little inferior to that from wheat. The bran is given to horses that have the worms, but they must be kept from water for some... | |
 | Richard Buxton - Botany - 1849 - 200 pages
...esteemed a delieaey in soups and gruels, upon account of thcir nutritious quality and grateful flavour. When ground to meal, they make bread very little inferior to that in common use from wheat. The bran separated in preparing the meal is given to horses that have the worms ; but... | |
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... flavour. When ground to meal, they make bread very little inferior to that in common use from wheat. . The bran, separated in preparing the meal, is given to horses that have the worms ; but they must be kept from water for some hours afterwards. 