Author
P. L. (Peter Lund) Simmonds
1814-1897
P. L. (Peter Lund) Simmonds (1814-1897) is a public-domain author available on Rivro. Read free books, explore subjects, and discover related classics.
Books by P. L. (Peter Lund) Simmonds
The Commercial Products of the Vegetable Kingdom Considered in Their Various Uses to Man and in Their Relation to the Arts and Manufactures; Forming a Practical Treatise & Handbook of Reference for the Colonist, Manufacturer, Merchant, and Consumer, on the Cultivation, Preparation for Shipment, and Commercial Value, &c. of the Various Substances Obtained From Trees and Plants, Entering into the Husbandry of Tropical and Sub-tropical Regions, &c.
"The Commercial Products of the Vegetable Kingdom" by P.L. Simmonds is a practical treatise and handbook of reference written in the mid-19th century. The work focuses on the cultivation, preparation, and commercial value of various vegetable products, particularly those from tropical and sub-tropical regions, serving as a resource for colonists, manufacturers, merchants, and consumers. It aims to address the needs of those engaged in agricultural and commercial enterprises, emphasizing the importance of lesser-known crops and their potential economic benefits. The opening of the book lays out Simmonds' motivations for compiling this comprehensive guide, highlighting the need for reliable information on the cultivation and manufacture of key agricultural products that were increasingly in demand. The author discusses the challenges faced by colonists and planters, presenting the necessity for education on the profitable agriculture of tropical products like cacao, coffee, tea, and sugar. His preface sets the stage for an exploration of various agricultural staples, structured by section and encouraging a deeper understanding of the market dynamics while drawing on both personal experience and extensive research into the economic botany of these commodities.
The curiosities of food : $b or, The dainties and delicacies of different nations obtained from the animal kingdom
"The Curiosities of Food; or The Dainties and Delicacies of Different Nations" by Peter Lund Simmonds is an exploration of culinary practices and unusual food items from various cultures, written in the mid-19th century. The book delves into the diverse and sometimes peculiar articles of animal-based food consumed by different peoples across the globe. The author's intent appears to be to illuminate the contrasts in dietary habits and how local customs influence the nature of food, creating an intriguing palette of culinary traditions. At the start of the work, the author lays the groundwork for the exploration of food by questioning what sustains various cultures—whether they favor animal or vegetable fare and how their methods of food preparation vary. He notes the lack of awareness regarding the types of animal foods consumed worldwide, emphasizing that there is much more to food customs than the average person recognizes. The opening sets the stage for a deep dive into specific animal products, including jerky and less typical dishes, articulating how travel and necessity shape dietary choices and cultural attitudes towards food globally.
Coffee and chicory : $b Their culture, chemical composition, preparation for market, and consumption, with simple tests for detecting adulteration, and practical hints for the producer and consumer
"Coffee and Chicory: Their Culture, Chemical Composition, Preparation for Market, and Consumption" by P.L. Simmonds is a scientific publication written in the mid-19th century. The book provides a comprehensive exploration of coffee and chicory, detailing their cultivation, chemical properties, market preparation, and consumption practices. The work aims to inform both producers and consumers, offering practical advice and insights into these important agricultural products. The opening of the book sets the stage by describing the significance of coffee cultivation and preparation in various countries, highlighting the need for a practical guide that addresses changes in coffee supply and trade. Simmonds notes the historical context of coffee's introduction into England and its growing popularity over time. He introduces the botanical aspects of the coffee tree, specifically "Coffea arabica", detailing its characteristics and the influence of geography on coffee quality. Additionally, the text promises a thorough examination of coffee's chemical composition and practical hints for detecting adulteration, reflecting the author's intention to combine scientific rigor with practical application.