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<head>Compleat and <lb/> | |||
Ultimate End.</head> | |||
<p>The <sic>compleat</sic> <lb/> | |||
and ultimate <lb/> | |||
object, in a philosophical <lb/> | |||
point <lb/> | |||
of view is to <lb/> | |||
obtain a <gap/><lb/> | |||
or <hi rend="underline">series</hi> of <lb/> | |||
Receptacles of <lb/> | |||
regulated temperature, <lb/> | |||
<hi rend="underline">common</hi> <lb/> | |||
<hi rend="underline">difference</hi> <lb/> | |||
the less th<del><gap/></del><lb/> | |||
better- (say <lb/> | |||
5 - 2 1/2, 2 degrees <lb/> | |||
or 1 degree -) <lb/> | |||
in which the <unclear>time</unclear> -<lb/> | |||
maximum and <lb/> | |||
minimum of <lb/> | |||
temperature at <lb/> | |||
which the <unclear>various</unclear><lb/> | |||
phenomena<lb/> | |||
commence, continue,<lb/> | |||
and terminate, <lb/> | |||
might <lb/> | |||
be observed -<lb/> | |||
Ex.-gr.</p> | |||
<p>1. The temperature <lb/> | |||
at which <hi rend="underline">mucor</hi> <lb/> | |||
or <hi rend="underline">mouldiness</hi> <lb/> | |||
begins <add>&c</add> to be produced.</p> | |||
<p>2. D<hi rend="superscript">o</hi> the green <lb/> | |||
conserva</p> | |||
<p>3. D<hi rend="superscript">o</hi> Actions <lb/> | |||
fermentative.</p> | |||
<p>4. D<hi rend="superscript">o</hi> the sort of <lb/> | |||
fermentation by <lb/> | |||
which <hi rend="underline">tenderness</hi> <lb/> | |||
without <hi rend="underline">foetor</hi> <lb/> | |||
is produced in <lb/> | |||
meat &c.</p><pb/> | |||
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{{Metadata:{{PAGENAME}}}} | {{Metadata:{{PAGENAME}}}}{{Completed}} | ||
Compleat and
Ultimate End.
The compleat
and ultimate
object, in a philosophical
point
of view is to
obtain a
or series of
Receptacles of
regulated temperature,
common
difference
the less th
better- (say
5 - 2 1/2, 2 degrees
or 1 degree -)
in which the time -
maximum and
minimum of
temperature at
which the various
phenomena
commence, continue,
and terminate,
might
be observed -
Ex.-gr.
1. The temperature
at which mucor
or mouldiness
begins &c to be produced.
2. Do the green
conserva
3. Do Actions
fermentative.
4. Do the sort of
fermentation by
which tenderness
without foetor
is produced in
meat &c.
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Identifier: | JB/106/052/003"JB/" can not be assigned to a declared number type with value 106. |
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|---|---|---|---|
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1800-09-04 |
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106 |
frigidarium |
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052 |
frigidarium |
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|
003 |
regulating valves / compleat and ultimate end |
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|
plan |
2 |
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|
recto |
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|
jeremy bentham; fr1 |
1798 am |
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1798 |
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34640 |
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