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Updated: May 22, 2025
The process, as exhaustively described by a Belgian engineer, M. Melin, offers several instances of the application of chemical and physical science to practical purposes. Thus, the first operation in making sugar from beetroot is to separate the juice from the flesh, the former being as much as 95 per cent. of the whole weight.
When they have collected enough eggs to suit their purpose generally three or four apiece they boil them hard and stain them with two different colours, either brown with coffee or red with beetroot juice, and then on Easter Day they all repair to the meadows carrying their eggs with them, and the 'eiertikken' begins.
We will end this topic with a last look at the ordinary free workman, who wears no toga, but simply a girt-up tunic, a pair of boots, and a conical cap, and who goes home to his plain fare of bread, porridge, lentil soup, goats'-milk cheese, "broad" and "French" beans, beetroot, leeks, salted or smoked bacon, sausages, and black-pudding, which he will eat off earthenware or a wooden trencher, and wash down with cheap but not unwholesome wine mixed with water.
On the importance of beetroot sugar it is hardly necessary to dwell at length. A few preliminary facts, however, may be acceptable. Up till the year 1812, cane sugar only was known in France; the discovery of beetroot sugar dates from the Continental blockade of that period. In 1885 the amount of raw sugar produced from beetroot throughout France was 90 millions of kilos.
Take your fish and simmer it in milk and water till cooked, then heat it up quickly in the sauce to serve. This is fillets of herring, laid in a bowl with slices of apple, beetroot, cold potatoes, and cold cooked sprouts, covered with the ordinary salad dressing. If the fish is salted, let it soak first of all in milk to take away the greater part of the salt.
The second course had for its central dish a most dignified goose stuffed with chestnuts, a salad of vegetables garnished with rounds of beetroot opposite to custards in cups, while lower down a dish of turnips "au sucre" faced a timbale of macaroni.
"I can see you are the colour of beetroot even at this distance. Curious, very! But I'm glad you are so becomingly modest. It's the first indication of the virtue that I have ever detected in you." "You beast!" said Chris. She whirled suddenly round, half-laughing, half-resentful, seized a book from a table near, and hurled it with accurate aim at her brother's head.
"'There he is, ses Uncle Dick. 'That's the man! "Mrs. Muffit walked up to 'im, and my 'art a'most stopped beating. Her face was the colour of beetroot with temper, and you could 'ave heard her breath fifty yards away. "'Ho! she says, planting 'erself in front of Artful 'Arry, 'so you're the man that ses you're my 'usband, are you? "'That's all right, ses 'Arry, 'it's all a mistake.
My dear Lady Aresfield, suffer me to introduce my estimable cousin, Mrs. Betty Delavie." The Countess looking in her feathers and powder like a beetroot in white sauce, favoured Betty with a broad stare. Vulgarity was very vulgar in those days, especially when it had purchased rank, and thought manners might be dispensed with.
A notable discovery was made by Chaptal and Delessert, who improved on Markgraf's process of procuring sugar from beetroot and made it a practical success.
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