"Essential oil" Quotes from Famous Books
 ... refuse the proffered pipe. I never was aware of good or evil from it, and with perfect ease laid it aside when I quitted the soil of Asia. After this, a cigar was recommended to me in England, as a remedy for loss of sleep, but the essential oil of tobacco so near to my nose disgusted me, and the heat or smoke distressed my eyes. I have never felt any pleasure, rather annoyance, from English smoking; and since the late Sir Benjamin Brodie published ...
— Study and Stimulants • A. Arthur Reade
... prevent waste. The habit of turning the lemon as you grate comes as easily as to turn an apple under the knife when peeling. Generally twice across the grater and back between each turn will remove all the essential oil, but, while guarding against grating too deeply, care must be taken to remove the whole of the yellow surface. A well-grated lemon should be exactly of the same shape as before, have no deep scores into the pith, ...
— Choice Cookery • Catherine Owen
... supposed to contain essential oil; it was formerly used by the settlers as a vegetable, and is proved to contain carbonate of soda, so that, as Mr. Drummond suggests, "it would be worth inquiry at what price we could afford barilla as an export." The Erythraea ...
— The Bushman - Life in a New Country • Edward Wilson Landor
... belongs to a class of foods containing an acrid oil of a strongly irritating character, on which account it cannot be considered a wholesome food when eaten raw, as it so generally is. The essential oil is, however, quite volatile, so that when cooked, after being first parboiled in two or three waters, its irritating properties are largely removed. The varieties grown in warm climates are much milder and sweeter than those grown in colder ...
— Science in the Kitchen. • Mrs. E. E. Kellogg
... derives its peculiar taste chiefly from the clovelike flavor of basil. In other highly seasoned dishes, such as stews and dressings, basil is also highly prized. It is less used in salads. A golden yellow essential oil, which reddens with age, is extracted from the leaves for uses in perfumery more than in ...
— Culinary Herbs: Their Cultivation Harvesting Curing and Uses • M. G. Kains
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