FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
QUART
Garrett, Theodore Francis (edited by). 1898. the Encyclopedia of Practical Cookery. L. Upcott Gill, 170, Strand, W.C. London. Vol. III
is fourth part of a gallon; two pints.
is a sort of bread made of unbolted rye, which forms the chief food of the Westphalian peasants. It is acid but nourishing.
