The manufacture of preserved foods and sweetmeats : a handbook of all the processes for the preservation of flesh, fruit, and vegetables, and for the preparation of dried fruit, dried vegetables, marmalades, fruit-syrups, and fermented beverages, and of all kinds of candies, candied fruit, sweetmeats, rocks, drops, dragées, pralines, etc. / by A. Hausner ; translated from the German of the 3d enl. ed., by Arthur Morris and Herbert Robson.

  • Hausner, A.
Date:
1902
Catalogue details

Licence: In copyright

Credit: The manufacture of preserved foods and sweetmeats : a handbook of all the processes for the preservation of flesh, fruit, and vegetables, and for the preparation of dried fruit, dried vegetables, marmalades, fruit-syrups, and fermented beverages, and of all kinds of candies, candied fruit, sweetmeats, rocks, drops, dragées, pralines, etc. / by A. Hausner ; translated from the German of the 3d enl. ed., by Arthur Morris and Herbert Robson. Source: Wellcome Collection.

    25/276 (page 13)
    sugar and gums, cellulose, the organic acids {e.cj. tartaric and malic acids), and all fats belong to this group, of which we have indicated only the most important members. These ternary compounds, together with others containing nitrogen, as well as carbon, hydrogen, and oxygen, form the second important group of organic bodies. The nitrogenous bodies include gluten, albumen, the chief constituents of flesh, and many others. Many of these compounds always contain sulphur or phos- phorus. Bodies which contain either or both of these elements in addition to the four chief organic elements must be made into a special sub-group, which includes egg-albumen and nerve-matter.