"Astringent" Quotes from Famous Books
 ... CATECHU.—The drug known as catechu is principally prepared from this tree, the wood of which is boiled down, and the decoction subsequently evaporated so as to form an extract much used as an astringent. The acacias are very numerous, and yield many useful products. Gum arabic is produced by several species, as A. vera, A. arabica, A. adansonii, A. verek, and others. It is obtained by spontaneous exudation from the trunk and branches, ...
— Catalogue of Economic Plants in the Collection of the U. S. Department of Agriculture • William Saunders
... of the stomach, or sudden changes of diet may cause this disease. Want of exercise predisposes to it, or feed which is coarse and indigestible may after a time produce it. Feed which possesses astringent properties and tends to check secretion may also act as an exciting cause. Feed in excessive quantity may lead to disorder of digestion and to this disease. It is very likely to appear toward the end of protracted seasons of drought; therefore a deficiency ...
— Special Report on Diseases of Cattle • U.S. Department of Agriculture
... instances the fruit is too sour for use, unless for preserves. Crab apples are equally prolific, and make fine preserves with about double their bulk of sugar. Wild cherries are equally productive. The persimmon is a delicious fruit, after the frost has destroyed its astringent properties. The black mulberry grows in most parts, and is used for the feeding of silk-worms with success. They appear to thrive and spin as well as on the Italian mulberry. The gooseberry, strawberry, and blackberry, grow ...
— A New Guide for Emigrants to the West • J. M. Peck
... dye than wool or silk. Their fibre is not so porous and will not hold the dye stuff without a more complicated preparation. The usual method of preparing linen or cotton is to boil it first with some astringent. The use of astringents in dyeing depends upon the tannic acid they contain. In combination with ordinary mordants, tannic acid aids the attraction of the colouring matter to the fibre and adds brilliancy to the colours. The astringents mostly used are tannic acid, ...
— Vegetable Dyes - Being a Book of Recipes and Other Information Useful to the Dyer • Ethel M. Mairet
... certain, however, that up to the 18th century these were of the most primitive kind. With regard to materials, we know that prior to the general introduction of the hop (see ALE) as a preservative and astringent, a number of other bitter and aromatic plants had been employed with this end in view. Thus J.L. Baker (The Brewing Industry) points out that the Cimbri used the Tamarix germanica, the Scandinavians the fruit of the sweet gale (Myrica gale), ...
— Encyclopaedia Britannica, 11th Edition, Volume 4, Part 3 - "Brescia" to "Bulgaria" • Various
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