 | 1817 - 678 페이지
...consistency, and turns of a whitish hue. It must, in the mean time, he kept constantly stirring« ami have the scum taken from it. When it has acquired...and melted with a spoon : the liquid is then poured intococoa-nut shells, where, in lese than ten minutes, it acquires the consistency of sugar, and is... | |
 | George Richardson Porter - 1833 - 514 페이지
...must be frequently stirred. It then turns to a whitish hue. When evaporated to about the thickness of cream, a small quantity of jagery already hardened is put into the boiler and stirred till it is melted, and incorporated with the rest. The whole is then poured into... | |
 | George Richardson Porter - 1833 - 448 페이지
...must be frequently stirred. It then turns to a whitish hue. When evaporated to about the thickness of cream, a small quantity of jagery already hardened is put into the boiler and stirred till it is melted, and incorporated with the rest. The whole is then poured into... | |
 | Philip Miller - 1835 - 632 페이지
...must be frequently stirred. It then turns to a whitish hue. When evaporated to about the thickness of cream, a small quantity of jagery already hardened is put into the boiler and stirred till it is melted, and incorporated with the rest. The whole is then poured into... | |
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... mirra, however, must be strained when it is placed in the boiling-pot, and the bark of the hall-gass taken off. To make the jagery, it only requires to boil the mirra upon a slow fire, until it acquires consistency, and turns of a whitish hue. It... 