Canadian honey for colour, flavour and substance is unsurpassed.
Pasteurizing alone, however, will only avail in cases where the disease has not gone beyond the initial stages, inasmuch as it cannot restore colour, taste or flavour where those have already been affected.
Its flavour is due to an aromatic oil which it contains to the extent of from.
The high flavour, the crisp, juicy flesh and the long-keeping qualities of the Canadian apples are their chief merits.
Hence the spontaneity and naturalness of his page, its flavour of life and not of books.
In this way such herbs as basil, marjoram, mint, sage, savory, thyme, balm, chamomile, horehound, hyssop and rue, as well as parsley, may be had throughout the season with almost the full flavour of the fresh herb.
It is perhaps on account of this intermediate flavour that the literature of Persia - for instance the adaptations of Omar Khayyam - is more appreciated in Europe than that of other Oriental nations.
The astringency renders the fruit somewhat unpalatable, but after it has been subjected to the action of frost, or has become partially rotted or "bletted" like a medlar, its flavour is improved.
The culture of the vine increases, and the wines, which are characterized by a mildness of flavour, are in good demand.
Though they themselves trace their origin to seven Mahommedan tribes, Hindus appear to have been associated with them at an early period; at any rate, their religious creed and practices as stanch worshippers of Kali (Devi, Durga), the Hindu goddess of destruction, had certainly no flavour of Islam in them.
Generally, as media through, which to make known their opinions, there being a flavour of mysticism or occultism promotive of inquiry and suggestive of hidden meanings discernible or discoverable only by adepts.
It was famous in ancient times for its bees, which gathered honey of peculiar flavour from its aromatic herbs; their fame still persists.
Those of the redshank, of the golden plover (to a small extent), and enormous numbers of those of the black-headed gull, and in certain places of some of the terns, are, however, sold as lapwings', having a certain similarity of shell to the latter, and a difference of flavour only to be detected by a fine palate.
In short, there is the greatest difficulty in freeing milk on a large scale from germs without at the same time seriously prejudicing its flavour and nutritive value.
During the colonial period, the cocoa of western Guatemala and Soconusco was reserved on account of its fine flavour for the Spanish court.
His style is copious and flexible; abundantly idiomatic, but without any affectation of being so, it carries with it the force and freshness of popular speech, while it lacks not at the same time a flavour of academic culture.
The use of mechanical refrigerating plants for chilling the pork has made it practicable to cure the bacon with the use of a small percentage of salt, leaving it mild in flavour when delivered in European markets.
These permit the eggs to be landed in Europe in a practically fresh condition as to flavour, with the shells quite full.
Bitters are usually sold under the name of the substance which has been used to give them the predominant flavour, such as orange, angostura or peach bitters, &c. The alcoholic strength of bitters varies, but is generally in the neighbourhood of 40% of alcohol.
There are three main varieties, of which the worst is dark in colour and strong in flavour; the best, grown in the districts of Diryus and Amamareh, is light and aromatic, and is exported mainly to Alexandria; but much goes also to Constantinople, Cyprus and direct to Europe.
The intensity of the colour of flowers and the richness of flavour of fruit are, however, deficient where there is feebleness of light.
Many of the fruit-bodies have a pleasant flavour and are eaten under the name of truffles (Tuber brumale and other species).
From the peculiar use which is made of the produce of an irrigated meadow, and from the conditions to which it is subjected, it is necessary to include in our mixture of seeds some that produce an early crop, some that give an abundant growth, and some that impart sweetness and good flavour, while all the kinds sown must be capable of flourishing on irrigated soil.
The best-known fruits, besides dates and grapes, are figs, sycamore-figs and pomegranates, apricots and peaches, oranges and citrons, lemons and limes, bananas, which are believed to be of the fruits of Paradise (being always in season), different kinds of melons (including some of aromatic flavour, and the refreshing water-melon), mulberries, Indian figs or prickly pears, the fruit of the lotus and olives.
239) made to declare: "Just as the great ocean has one taste only, the taste of salt, just so have this doctrine and discipline but one flavour only, the flavour of emancipation"; and again, "When a brother has, by himself, known and realized, and continues to abide, here in this visible world, in that emancipation of mind, in that emancipation of heart, which is Arahatship; that is a condition higher still and sweeter still, for the sake of which the brethren lead the religious life under me."
The bleached rhubarb, which has a very delicate flavour, is altered by covering the young leaves, as they sprout from the soil, with loose stones or an empty jar.
When I feel pleased or pained, or when I use my senses to perceive a pressure, a temperature, a flavour, an odour, a colour, a sound, or when I am conscious of feeling and perceiving, I cannot resist the belief that something sensible is present; and this belief that something exists is already a judgment, a judgment of existence, and, so far as it is limited to sense without inference, a true judgment.
Native oysters are small and of peculiar flavour; eastern varieties also are fattened, but not bred in California waters.
Although, for instance, the wines of Italy, Greece, the Cape, &c., possess great body and strength, they cannot compare as regards elegance of flavour and bouquet with the wines of France and Germany.
It is to these subsidiary matters that the flavour and bouquet in wine are particularly due, at any rate in the first stages of maturation, although some of the substances originally present in the grape, such as ready-formed esters, essential oils, fat and so on, also play a role in this regard.
Pasteur filled glass tubes entirely with new wine and then sealed them up. It was found that wine so treated remained unchanged in taste and flavour for years.
Apples, peaches, quinces, raspberries, strawberries, &c., are produced under such conditions, but the flavour of their kind grown in colder climates is usually wanting.
Characters derived from the size, colour or flavour of the berry are of less value for historical or genealogical purposes than those which are the outcome of purely natural conditions.
To the chemical changes, mainly oxidation, which go on in this juice while it is exposed to the air, the characteristic aroma and flavour of Perique tobacco are mainly due.
Some good judges attribute the peculiar and not unpleasing flavour of certain clarets of 1888 to means thus adopted to kill the phylloxera.
The transverse fracture has a resinous appearance with white streaks; the flavour is bitter and aromatic, and the odour characteristic. It consists of a mixture of resin, gum and essential oil, the resin being present to the extent of 25 to 40%, with 21to 8% of the oil, myrrhol, to which the odour is due.
Their produce is often superior in flavour to that of the same kind of fruit grown on walls.
The colour of the fruit varies from green to deep purple, the size from that of a small cherry to that of a hen's egg; the form is oblong acute or obtuse at both ends, or globular; the stones or kernels vary in like manner; and the flavour, season of ripening and duration are all subject to variation.
Jujube fruits when carefully dried will keep for a long time, and retain their refreshing acid flavour, on account of which they are much valued in the countries of the Mediterranean region as a winter dessert fruit; and, 1 The med.
Champignons are highly esteemed (and especially is this the case abroad) for adding a most delicious flavour to stews, soups and gravies.
The flavour of these chapters is due to the irony which Gibbon has employed with consummate art and felicity.
Whilst, however, the plant adapts itself to a great variety of climatic conditions and will grow on almost all kinds of soil, the flavour and quality of the produce are profoundly affected by variations in these two factors.
Wheat well repays careful attention; contrast the produce of a carelessly tilled Russian or Indian field and the bountiful yield on a good Lincolnshire farm, the former with its average yield of 8 bushels, the latter with its 50 bushels per acre; or compare the quality, as regards the quantity and flavour of the flour from a fine sample of British wheat, such as is on sale at almost every agricultural show in Great Britain, with the produce of an Egyptian or Syrian field; the difference is so great as to cause one to doubt whether the berries are of the same species.
Seafisheries are prosecuted, and there are oyster-beds on the coast, but the produce requires to be freed from a peculiar flavour by the purer waters of the Welsh and English coast before it is fit for food.
It frequently happens that the perfume of a flower or the flavour of a fruit recalls to her mind some happy event in home life, or a delightful birthday party.
Porreus, is pervaded with a garlic flavour to an equal extent with the last.
The tench is really an excellent fish for the table, if kept in cool, clear water for a few days, as it is the custom to do in Germany, in order to rid it of the muddy flavour imparted to it by its favourite abode.
His prose idylls, The Garden that I love and In Veronica's Garden, are full of a pleasant, open-air flavour, which is also the outstanding feature of his English Lyrics.
In more southern latitudes, however, this species seems to deteriorate, specimens from the coast of Portugal, and from the Mediterranean and Black Sea, being stated to be dry and resembling in flavour the Spanish mackerel (S.
The characteristic flavour and odour of wines and spirits is dependent on the proportion of higher alcohols, aldehydes and esters which may be produced.
To this character the fungus owes its generic name (Marasmius) as well as one of its most valuable qualities for the table, for examples may be gathered from June to November, and if carefully dried may be hung on strings for culinary purposes and preserved without deterioration for several years; indeed, many persons assert that the rich flavour of these fungi increases with years.
If the leaves should happen to shade the fruit, not only during the ripening process but at any time after the stoning period, they should be gently turned aside, for, in order that the fruit may acquire good colour and flavour, it should be freely exposed to light and air when ripening; it will bear the direct rays of the sun, even if they should rise to loo°, but nectarines are much more liable to damage than peaches.
Chambers, recently reported on Jamaica tobacco as of good quality and flavour but often of a heavy nature.
I perceive pressure, heat, color, sound, flavor and odor in my five senses.
The native cattle, also diminutive in size, with small horns and short legs, furnish beef of remarkable tenderness and flavour; while the cows, when well fed, yield a plentiful supply of rich milk.
The fruit, which has an agreeably acid flavour, is frequently eaten in the West Indies.
The raw material in the warehouses is of various qualities: some is strong, rough and harsh, and so is unfit for ordinary smoking; other samples are mild and fine, with aromatic and pleasant flavour, but devoid of strength.
The primary object is to render the leaves soft and pliant; the use of the sauces is to improve the flavour and burning qualities of the leaves used.
From March to August) the square-mouthed rhinoceros is usually very fat; and its meat is then most excellent, being something like beef, but yet having a peculiar flavour of its own.
Having found that some of the commonest diseases of beer, such as yeast turbidity and the objectionable changes in flavour, were caused not by bacteria but by certain species of yeast, and, further, that different species of good brewery yeast would produce beers of different character, Hansen argued that the pitching yeast should consist only of a single species - namely, that best suited to the brewery in question.
The wholesale jam manufacturers of the present day use this sugar; they boil the jam in vacuo and secure a product that will last a long time without deteriorating, but it lacks the delicacy and distinctive flavour of fruit preserved by a careful housekeeper, who boils it in an open pan with cane sugar to a less density, though exposed for a short time to a greater heat.