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도서 I conceive that the gross dry flour-lime, and the oxygen in the air, will furnish...에 대해 검색한 10개 도서 중 1 - 10
" I conceive that the gross dry flour-lime, and the oxygen in the air, will furnish more carbonic acid gas to the woad, and retain such principles as are essential, to a better effect. For I have experienced, that woad which requires the most lime to preserve... "
Transactions of the Society for the Promotion of Useful Arts, in the State ... - 175 페이지
1814 - 418 페이지
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The Repertory of arts and manufactures [afterw.] arts, manufactures and ...

Repertory of arts, manufactures and agriculture - 1812
...principles as are essential, to a better effect. For I have experienced that woad which requires the most lime to preserve a temperate degree of fermentation,...best, so that at length it comes to that heat which is indispensible to the production of good woad. In this couch it is always particularly necessary to...
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The Edinburgh annual register

1813
...principles as are essential, to a better effect. For I have experienced, that woad which requires the most lime to preserve a temperate degree of fermentation,...always particularly necessary to secure the surface as » There is in lime-water so little of its salt, that its effect is proportionably small, and water...
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The Edinburgh Annual Register, for 1808-26, 4권,파트 2

1813
...principles as are essential, to a better effect. For I have experienced, that woad which requires the most lime to preserve a temperate degree of fermentation,...length it comes to that heat which is indispensable tothe production of good woad. In this couch it is always particularly necessary to secure the surface...
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The Edinburgh Annual Register, 4권,파트 2

Walter Scott - 1813
...principles as are essential, to a better effect. For I have experienced, that woad which requires the most lime to preserve a temperate degree of fermentation,...length it comes to that heat which is indispensable tothe production of good woad. .• • In this couch it is always particularly necessary to secure...
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The Edinburgh Annual Register, 4권,파트 2

Walter Scott - 1813
...principlef as are essential, to a better effect. For I have experienced, that! woad which requires the most lime to preserve a temperate degree of fermentation,...best, so that at length it comes to that heat which ii indispensable tothe production of good woad. In this couch it is always particularly necessary to...
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The Farmer's Assistant: Being a Digest of All that Relates to Agriculture ...

John Nicholson - 1820 - 468 페이지
...if too wet, it will rot, but not properly ferment, nor readily become in a condition for the Dier. best, ' so that at length it comes to that heat which is indispensable to the production oi good woad.' Wheo the leaves begin to be reduced to a paste, the surface of the heap must be kept...
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Annual Register, 53권

Edmund Burke - 1825
...principles as are essential, to a better effect. For I have experienced, that woad which requires the most lime to preserve a temperate degree of fermentation,...In this couch it is always particularly necessary tosecurethesurface as soon as the leaves begin to be reduced to a paste, by rendering it as smooth...
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The American Farmer

John S. Skinner, Editor. - 1826
...requires the most lime to preserve a temperate degree of fermentation, and takes the most time, is the best; so that at length it comes to that heat which is indispensable for the production of good woad. plant by Mr. Parish I was well acquainted with Mr. P.; he was un excellent...
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Dodsley's Annual Register, 53권

Edmund Burke - 1811
...requires the most lime to present a temperate degree of fermentation, and takes most time, is bnt, so that at length it comes to that heat which is indispensable...as smooth as possible, and free from cracks : this prevent? tb-. escape of muck carbonic acid p«, (which is furnished by the lia* and the fermentation,)...
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Philosophical Magazine, 38권

Alexander Tilloch - 1811
...principles as are essential, to a better effect. For I have experienced, that woad which requires the most lime to preserve a temperate degree of fermentation,...this couch it is always particularly necessary to securethe surface as soon as the leaves begin to be reduced to a paste, by rendering it as smooth as...
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