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Updated: June 4, 2025
Gigot de mouton braise, aux legumes 1 0 Tendons de mouton grilles 0 18 Tendons de mouton aux petits pois 1 5 Hachi de mouton a la Portugaise 1 0 2 Cotelettes de mouton a la minute 1 5 2 Cotelettes de mouton aux racines 1 5 2 Cotelettes de mouton au naturel 0 18 2 Cotelettes de pre 1 0 Epigramme d'agneau 2 Cotelettes d'agneau au naturel Tendons d'agneau aux pointes d'asperges Tendons d'agneau aux petits pois Blanquette d'agneau Filet de chevreuil 1 5 Cotelette de chevreuil Queue de mouton a la puree 1 5 Queue de mouton a l'oseille ou a la chicoree 1 5
Dry beans and other similar legumes are usually cooked in water, which they absorb, and so are diluted before serving; on the other hand, meats by the ordinary methods of cooking are usually deprived of some of the water originally present facts which are often overlooked in discussing the matter.
The starch, which is the chief ingredient of cereals, is easily obtained from tubers and legumes; fats and sugars will take its place. Commercial sugar is not a necessity. The force and heat derived from it can be obtained from starches and fats. Outside of milk in infancy, there is not a single indispensable food.
In somewhat greater detail the system may be developed we hope about as follows: First year: Corn, with mixed legumes, seeded at the time of the last cultivation, on perhaps one-half of the field. These legumes may include some cowpeas and soy beans and some sweet clover, but that is not yet fully decided upon.
As nitrogen is the most precious of plant foods, and as the nitrate beds and deposits are rapidly becoming exhausted, we must look to the useful legumes to help us out until the scientists shall be able to fix the unlimited but volatile supply which the atmosphere contains, and thus to remove the certain, though remote, danger of a nitrogen famine.
You will remember, however, that even this sloping land is more or less acid, although here and there we found pieces of undecomposed limestone. With a liberal use of ground limestone, any legumes suited to this soil and climate ought to grow luxuriantly on those slopes." "That reminds me that we are greatly troubled with Japan clover on those slopes," said Mr. West.
Phosphates are necessary for brain development, but those who eat natural foods never need to go to the trouble of taking special foods for the brain. If the rest of the body is well nourished, the brain will have sufficient food, and if the body is poorly nourished the brain will suffer. Sulphur is present in protein and we get a sufficient supply from milk, meat and legumes.
The legumes are represented by varieties of beans and peas. The most extensively used food of the island people is rice, only a little of which is locally grown. The imports are valued at five or six million dollars yearly. Corn is grown in some quantity, but nearly two million dollars worth is imported yearly from the United States. There are fruits of many kinds.
It has been found that while most plants exhaust the nitrogen from the soil, one class of plants, the legumes, of which beans, peas, clover, and alfalfa are the best known, have the power of drawing large stores of nitrogen from the air, and, by means of bacteria attached to their roots, restoring it to the ground.
The crops soon exhaust the nitrogen, and as clover and the common alfalfas can not grow there, the problem of finding legumes has been the most serious one facing this new region; but in Siberia the Agricultural Department has recently found a new clover and three varieties of alfalfa that will stand the cold, and Secretary Wilson believes that these will solve the problem.
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