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A kneading trough is a term for the vessel in which dough, after being mixed and leavened was left to swell or ferment. The first citation of kneading-trough in the Oxford English Dictionary is Chaucer, The Miller's Tale, 1386. Flour was not stored, perhaps for fear of insect infestation, but kneaded into dough and baked into the bread without ...
Trencher table setting. An individual salt dish or squat open salt cellar placed near a trencher was called a "trencher salt". [4]A "trencherman" is a person devoted to eating and drinking, often to excess; one with a hearty appetite, a gourmand.
A dough trough, located in Aberdour Castle, once used for leavening bread Leavening is the process of adding gas to a dough before or during baking to produce a lighter, more easily chewed bread. Most bread eaten in the West is leavened.
Trough (geology), a long depression less steep than a trench; Trough (meteorology), an elongated region of low atmospheric pressure; Trough (physics), the lowest point on a wave; Trough level (medicine), the lowest concentration of a medicine is present in the body over time; Langmuir-Blodgett trough, a laboratory instrument
A manger or trough is a rack for fodder, or a structure or feeder used to hold food for animals. The word comes from the Old French mangier (meaning "to eat"), from Latin mandere (meaning "to chew").
An Antique shop in Da'an District, Taipei, Taiwan An antique map. An antique (from Latin antiquus 'old, ancient') is an item perceived as having value because of its aesthetic or historical significance, and often defined as at least 100 years old (or some other limit), although the term is often used loosely to describe any object that is old. [1]
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Revolving beehive quern-stones and [lower] a saddlestone on display at Cliffe Castle Museum, in Keighley, West Yorkshire. Quern-stones have been used by numerous civilizations throughout the world to grind materials, the most important of which was usually grain to make flour for bread-making.