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

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.

KevinS · 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.

Wonderful reading! Only one issue: a repeat at 2:55.

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

Thank you Kevin. Repeat cut out, file reuploaded. New length 29:46

KevinS · 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!

dmcdo24 · 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.

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

Anne

dmcdo24 · 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!

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 · 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

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

ashleighjane · Post by **ashleighjane** » August 9th, 2020, 7:40 am

Hi, could i sign up for section 16 please?

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

Anne

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

here is section 16 https://librivox.org/uploads/annise/chemistrycookery_16_williams_128kb.mp3 at 00:47:59

KevinS · 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.