The New Hydropathic Cook-book: With Recipes for Cooking on Hygienic Principles ... |
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Page 124
... pharynx . 6. The tongue . 7. Anterior or nervous papillæ . 8. and 9 . Upper and lower turbinated bones dividing the nostrils into ( 10 ) chambers . The soft palate is composed of muscular fibers inclosed in the mucous membrane of the ...
... pharynx . 6. The tongue . 7. Anterior or nervous papillæ . 8. and 9 . Upper and lower turbinated bones dividing the nostrils into ( 10 ) chambers . The soft palate is composed of muscular fibers inclosed in the mucous membrane of the ...
Page 125
... pharynx ; and also of as- cending obliquely backward toward the posterior head of the pharynx , so as to close up completely the passage between the pharynx and the nose ; thus performing 21 the part of a double valve . The conical ...
... pharynx ; and also of as- cending obliquely backward toward the posterior head of the pharynx , so as to close up completely the passage between the pharynx and the nose ; thus performing 21 the part of a double valve . The conical ...
Page 126
... pharynx , nose , etc. 1 Mouth . 2. Tongue . 3. Section of the lower jaw . 4. Sub- maxillary gland . 5. Sublingual gland . 6. Hyoid bone . 7 . Thyroid cartilage . 8. Thyroid gland . 9. Trachea . 10. In- terior of the pharynx . 11 ...
... pharynx , nose , etc. 1 Mouth . 2. Tongue . 3. Section of the lower jaw . 4. Sub- maxillary gland . 5. Sublingual gland . 6. Hyoid bone . 7 . Thyroid cartilage . 8. Thyroid gland . 9. Trachea . 10. In- terior of the pharynx . 11 ...
Page 127
... pharynx , and larynx . 1. Posterior openings of the nose , communicating with the upper part of the pharynx . 2. Pos- terior surface of the soft palate . 3. Uvula . 4. Back part of the mouth communicating with the pharynx . 5 . The ...
... pharynx , and larynx . 1. Posterior openings of the nose , communicating with the upper part of the pharynx . 2. Pos- terior surface of the soft palate . 3. Uvula . 4. Back part of the mouth communicating with the pharynx . 5 . The ...
Page 128
... pharynx , are supplied with a prodigious number of sentient nerves . The tongue especially , one of the most active agents in the operation , is supplied with no less than six nerves derived from three different sources . These nerves ...
... pharynx , are supplied with a prodigious number of sentient nerves . The tongue especially , one of the most active agents in the operation , is supplied with no less than six nerves derived from three different sources . These nerves ...
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acid aliment alimentary principles animal apples bake barley beans berries boiling water bread brown sugar cakes carrot casein chemical elements chyle chyme contains cooked corn crust cultivated currants diet dietetic digestion Diseases dish dough dried duodenum eggs elements employed farina fermentation fibrin filtering flavor flesh flour or meal Fowler fresh fruit gill gluten Graham flour grains green half a pound hour human Hydropathic Illustrated Indian Indian-meal juice kinds lacteals matter milk minutes mixed moderately molasses MUSH Muslin nutritive organs ounces oven Paper Pare peaches pears peas pharynx Phrenology Physiology pint plant potatoes PUDDING pyloric orifice pylorus quantity quart rice ripe roots sago salt scalded seeds sirup slices soft soft palate sour starch stewed stir stomach substances sweet cream sweeten tablespoonfuls tapioca tree turnips varieties vegetable vessel Wash Water-Cure wheat wheat-meal wheaten wholesome yeast
Popular passages
Page 190 - Put a quart of the soup into a basin, and about an ounce of flour into a stewpan, and pour the broth to it by degrees, stirring it well together ; set it on the fire, and stir it till it boils, then let it boil up, and it is ready. Put the meat in a ragout dish, and strain the sauce through a sieve over the meat ; you may put to it some capers, or minced gherkins, or walnuts, &c. If the beef has been stewed with proper care, in a very gentle manner, and taken up at ' the critical moment when it is...
Page 116 - The fruit is larger, ripens better, and will last on the bushes, by growing in perfection, until late in the fall. " The mass of 'people suppose that the roots take out from the lower buds. It is not so ; they start from between the bark and the wood, at the place where it was cut from the parent root.
Page 112 - Cut off the grapes, with a joint or two, or more, of wood below each bunch ; make a clean cut, and apply sealing-wax, as hot as can be used, to it, and seal the wood closely, so that no air can enter the tissues communicating with the bunch. Then hang the bunches...