To preserve them, they
must be coated with lard or gum, or packed in either salt or oats, points
down. In this way they keep good a long time, and while hardly desirable
to eat as boiled eggs, answer for many purposes in cooking.
CHAPTER XI.
THE CHEMISTRY OF VEGETABLE FOOD.
We come now to the vegetable kingdom, the principal points that we are to
consider arranging themselves somewhat as follows:--
Farinaceous seeds,
Oleaginous seeds,
Leguminous seeds,
Tubers and roots,
Herbaceous articles,
Fruits,
Saccharine and farinaceous preparations.
Under the first head, that of farinaceous seeds, are included wheat, rye,
oats, Indian corn, rice, and a variety of less-known grains, all
possessing in greater or less degree the same constituents. It will be
impossible to more than touch upon many of them; and wheat must stand as
the representative, being the best-known and most widely used of all
grains. Each one is made up of nitrogenous compounds, gluten, albumen,
caseine, and fibrine, gluten being the most valuable. Starch, dextrine,
sugar, and cellulose are also found; fatty matter, which gives the
characteristic odor of grain; mineral substances, as phosphates of lime
and magnesia, salts of potash and soda, and silica, which we shall shortly
mention again.
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