~[SCIENCE] The Chemistry of Cookery by W. Mattieu Williams-ans

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Availle
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Post by Availle » July 18th, 2020, 2:31 am

Here comes section 18, with a runtime of 29:48:

https://librivox.org/uploads/annise/chemistrycookery_18_williams_128kb.mp3

That was very interesting as to the difference between dry and sweet wine and other things. Plus: I love the put-down of people who buy stuff only because it's expensive at the very end. :lol:
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KevinS
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Post by KevinS » July 18th, 2020, 8:39 am

Availle wrote:
July 18th, 2020, 2:31 am
Here comes section 18, with a runtime of 29:48:

https://librivox.org/uploads/annise/chemistrycookery_18_williams_128kb.mp3

That was very interesting as to the difference between dry and sweet wine and other things. Plus: I love the put-down of people who buy stuff only because it's expensive at the very end. :lol:
Wonderful reading! Only one issue: a repeat at 2:55.
Drop and roll!

Availle
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Post by Availle » July 19th, 2020, 2:05 am

Thank you Kevin. Repeat cut out, file reuploaded. New length 29:46
Cheers, Ava.
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KevinS
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Post by KevinS » July 19th, 2020, 7:00 am

Availle wrote:
July 19th, 2020, 2:05 am
Thank you Kevin. Repeat cut out, file reuploaded. New length 29:46
Section 18 now PL OK!
Drop and roll!

dmcdo24
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Post by dmcdo24 » July 23rd, 2020, 2:10 pm

Would love to take section 20. Any suggestions on how to go about the table near the bottom? Thanks.

annise
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Post by annise » July 23rd, 2020, 3:46 pm

HI= welcome to the project .
I'm just a little unsure about which section you want - it is always a little confusing when the section numbers don't match the chapter numbers and I do try not to set them up like that but sometimes it can't be helped . Fortunately you asked about the table - and I can't see one in section 20 ? So could you check again - there is this in section 21
From this result is calculated the mechanical work obtainable from a given quantity of different food materials. That from a gramme is given as follows
Beef fat 27,778 —Units of work, or number of pounds lifted one foot.
Starch (arrowroot) 11,983
Lump sugar 10,254
Grape sugar 10,038
I'd just put the units of work etc after the follows then read the list one after another with a slight pause between the items
But please first check which Section you want so there is no mixup possible :D :D

Anne

dmcdo24
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Post by dmcdo24 » July 23rd, 2020, 5:07 pm

Yes, my apologies. I mixed up the section numbers. Section 21- The Physiology of Cooking.

Thanks for the correction!

annise
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Post by annise » July 23rd, 2020, 5:28 pm

All yours - just glad I found out before I had 2 people reading it. It seems an interesting chapter.

Anne

elguti
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Post by elguti » July 28th, 2020, 11:06 am

Hi, I'd like to take section 20 "Malted Food" :)

It would be my first recording in English! I have a question though, in phrases such as "Mashed turnips, carrots, potatoes, &c" what does the "&c" stands for (and how should I read it)? it is repeated a couple of times in the section and I am not familiar with it

Availle
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Post by Availle » July 28th, 2020, 3:06 pm

It is a weird abbreviation of Latin and stands for "et cetera" and means "and so on". It's pronounced, well, "et cetera". If you're not familiar with Latin, Spanish pronunciation will do just fine for this one :wink:
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ashleighjane
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Post by ashleighjane » August 9th, 2020, 7:40 am

Hi, could i sign up for section 16 please?

annise
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Post by annise » August 12th, 2020, 5:40 pm

ashleighjane wrote:
August 9th, 2020, 7:40 am
Hi, could i sign up for section 16 please?
All yours Ashleigh - welcome back :D
Anne

annise
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Post by annise » August 12th, 2020, 5:43 pm

elguti wrote:
July 28th, 2020, 11:06 am
Hi, I'd like to take section 20 "Malted Food" :)

It would be my first recording in English! I have a question though, in phrases such as "Mashed turnips, carrots, potatoes, &c" what does the "&c" stands for (and how should I read it)? it is repeated a couple of times in the section and I am not familiar with it
Thanks Ava for stepping in

Thank you elguti - it is all yours. The first post here has much of what you will need - just ask if you need help.

Anne

ashleighjane
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Post by ashleighjane » August 13th, 2020, 4:26 pm


KevinS
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Post by KevinS » August 14th, 2020, 12:28 pm

ashleighjane wrote:
August 13th, 2020, 4:26 pm
here is section 16 https://librivox.org/uploads/annise/chemistrycookery_16_williams_128kb.mp3 at 00:47:59
Nicely done! And you've kindly marked the three points that need correction. They are at 13:44, 34:46, and 36:31.
Drop and roll!

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