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The subdivisions of the bushel were maintained. As with US dry measures, the imperial system divides the bushel into 4 pecks, 8 gallons, 32 quarts or 64 pints. Thus, all of these imperial measures are about 3% larger than are their US dry-measure counterparts. Fluid measure is not as straightforward.
2 fluid ounce = 1 wineglass wineglass‡ wgf. 1 ⁄ 4 cup 2 59.1471 2 wineglasses = 1 teacup gill‡ or teacup‡ tcf. 1 ⁄ 2 cup 4 118.294 2 teacups = 1 cup cup: C 1 ⁄ 2 pint 8 236.588 2 cups = 1 pint pint: pt. 1 ⁄ 2 qt 16 473.176 2 pints = 1 quart quart: qt. 1 ⁄ 4 gal 32 946.353 2 quarts = 1 pottle‡ gallon: gal. 231 in 3: 128 3,785. ...
The quart (symbol: qt) [1] is a unit of volume equal to a quarter of a gallon. Three kinds of quarts are currently used: the liquid quart and dry quart of the US customary system and the imperial quart of the British imperial system. All are roughly equal to one liter. It is divided into two pints or (in the US) four cups. Historically, the ...
Remember to use the right cups for dry and wet ingredients. It matters.
In US customary units, most units of volume exist both in a dry and a liquid version, with the same name, but different values: the dry hogshead, dry barrel, dry gallon, dry quart, dry pint, etc. The bushel and the peck are only used for dry goods. Imperial units of volume are the same for both dry and liquid goods. They have a different value ...
In Scotland, the peck was used as a dry measure until the introduction of imperial units as a result of the Weights and Measures Act 1824.The peck was equal to about 9 litres (1.98 Imp gal) (in the case of certain crops, such as wheat, peas, beans and meal) and about 13 litres (2.86 Imp gal) (in the case of barley, oats and malt).
Cut away the dry stem area of the tomatoes, leaving the core intact. Place 2 or 3 tomatoes at a time in the boiling water for 5 to 10 seconds. Remove with a slotted spoon and put on a rack to cool.
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