"Cheesy" Quotes from Famous Books
 ... rabbit was inoculated under the skin of the abdomen with five drops of the preceding culture of the pyogenic vibrio. The days following an enormous abscess formed which opened spontaneously on the fourth of June. An abundantly cheesy pus came from it. About the abscess there was extensive induration. On the eighth of June, the opening of the abscess was larger, the suppuration active. Near its border was another abscess, evidently joined with the first, for upon pressing it with the finger, pus ...
— The Harvard Classics Volume 38 - Scientific Papers (Physiology, Medicine, Surgery, Geology) • Various
... in nitrogen. Food which contains much fatty matter, or substances which in the animal system are readily converted into fat, will tend to increase the proportion of cream in milk. On the other hand, the proportion of caseine or cheesy matter in milk is increased by the use of highly nitrogenized food. Those, then, who desire much cream, or who produce cream for the manufacture of butter, select food likely to increase the proportion of butter in the milk. On the contrary, where the principal object is the production of milk ...
— Cattle and Their Diseases • Robert Jennings
... center; even; smooth; often sprinkled with a silky luster, pellicle separable, margin at first inflexed, then expanded, always even, sometimes turned upward. The flesh is firm, white, dry, somewhat cheesy. ...
— The Mushroom, Edible and Otherwise - Its Habitat and its Time of Growth • M. E. Hard
... albumin, or white of egg; and from this the name is now given to the class of albuminates. The animal albuminates are: Albumin from eggs, fibrin from muscles, or flesh, myosin, or synronin, also from animals, casein (or cheesy matter) from milk, and the nitrogenous substances from blood. In the vegetable kingdom, we have glutin, or vegetable fibrin, which is the nourishing constituent of wheat, barley, oats, etc.; and legumin, or vegetable casein, which is the peculiar substance found in peas ...
— Scientific American Supplement No. 360, November 25, 1882 • Various |
