Chambers's Encyclopedia, Vol. 9

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Excerpt from Chambers's Encyclopedia, Vol. 9: A Dictionary of Universal Knowledge for the People, Illustrated With Maps and Numerous Wood EngravingsSoup (a.-s. Sup-cu, to sip or sup) is a well-known form of food, Obtained either from ¿esh and vegs. Tables, or from vegetables alone. Before notici the most important varieties of soup, it is expedien that we should have a clear idea of what soup really is, or, in other words, what relation soup bears to the solid ingredients which enter into its com position. The researches oi Liebig have thrown much light 11 n this int When finely chopped muscular fiesgomr bu ers' meat) is lixiviated with cold water, and exposed to pressure, there is left a white fibrous residue consisting of muscular fibres, of connective or areolar tissue, and of vessels and nerves. This lixiviated ¿esh is of precisely the same quality from whatever animal it is obtained.About the PublisherForgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.comThis book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully, any imperfections that remain are intentionally left to preserve the state of such historical works.