 ... of the sower over soil previously prepared by the plough. This is the most ancient mode. In modern times the plan of drilling or dibbling has been adopted ; that is, depositing the seed in holes, formed in straight furrows at regular intervals. When...  Handbook of Chemistry, for School and Home Use - Seite 157von William James Rolfe, Joseph Anthony Gillet - 1869 - 205 SeitenVollansicht - Über dieses Buch
 | James Finlay Weir Johnston - 1854 - 676 Seiten
...them all. 1°. WHEAT. — When the grain of wheat is crushed between the stones of the mill, and is then sifted, it is separated into two parts — the...bran is the outside, harder part of the grain, which does not crush so readily, and when it does crush, darkens the colour of the flour. It is therefore... | |
 | 1854 - 226 Seiten
...is crushed between the stones of the mill, and is then sifted, it is separated into two parts—the bran and the flour. The bran is the outside, harder part of the grain which does not crush so readily, and when it does crush, darkens the color of the flour. It is therefore... | |
 | Ellis A. Davidson - 1869 - 138 Seiten
...it." When the grain of Wheat has been ground between the stones of a mill, it is sifted, and is thus separated into two parts, the bran and the flour. The Bran is the skin of the grain ground up, and is generally sifted out by the miller, and is used for food for pigs,... | |
 | William James Rolfe, Joseph Anthony Gillet - 1870 - 476 Seiten
...acidity of the liquor. Such wines are necessarily acescent and prone to a second fermentation. 510. Bread-Making. — The making of bread in the ordinary...sifted, it is separated into two parts, the bran and the four. The bran is the outside harder part of the grain, which is not ground so readily, and, when ground,... | |
 | John Yeats - 1870 - 486 Seiten
...formed in straight furrows at regular intervals. When wheat is crushed between the stones of the mill, it is separated into two parts, the bran and the flour. The bran is the outside harder part or tunic of the grain, which, intermingled with the flour, darkens its colour, and is generally sifted... | |
 | William James Rolfe - 1872 - 480 Seiten
...acidity of the liquor. Such wines are necessarily acescent and prone to a second fermentation. 510. Bread-Making. — The making of bread in the ordinary...sifted, it is separated into two parts, the bran and theyf<?«r. The bran is the outside harder part of the grain, which is not ground so readily, and,... | |
 | John Yeats - 1878 - 460 Seiten
...formed in straight furrows at regular intervals. When wheat is crushed between the stones of the mill, it is separated into two parts, the bran and the flour. The bran is the outside harder part or tunic of the grain, which, intermingled with the flour, • darkens its colour, and is generally... | |
 | Technical educator - 1880 - 850 Seiten
...atraight furrows at regular intervals. When wheat is crushed between the stones of the mill, it ia separated into two parts, the bran and the flour. The bran is the outside harder part or coating of the grain, whioh, intermingled with the flour, darkens ita colour, and is generally sifted... | |
 | William Swinton - 1883 - 394 Seiten
...into bread, it must first be ground into flour. When crushed between the stones of the mill, the wheat is separated into two parts, the bran and the flour. The bran is the hard outside husk of the grain ; and this, mixed with the flour, darkens its color : hence it is generally... | |
 | William Swinton - 1883 - 398 Seiten
...into bread, it must first be ground into flour. When crushed between the stones of the mill, the wheat is separated into two parts, the bran and the flour. The bran is the hard outside husk of the grain ; and this, mixed with the flour, darkens its color: hence it is generally... | |
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