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In the US, Fannie Farmer introduced the more exact specification of quantities by volume in her 1896 Boston Cooking-School Cook Book. [2] Today, most of the world prefers metric measurement by weight, [3] though the preference for volume measurements continues among home cooks in the United States [4] [5] and the rest of North America ...
Dry measures are units of volume to measure bulk commodities that are not fluids and that were typically shipped and sold in standardized containers such as barrels.They have largely been replaced by the units used for measuring volumes in the metric system and liquid volumes in the imperial system but are still used for some commodities in the US customary system.
The latter two are loan words into the Hebrew language, and borrowed measurements - the Latin mille, and Iranian parasang, respectively; both were units of itinerant distance, and thus varied according to terrain and stride length, and, in the case of the parasang, also on the speed of travel. The Israelite measurements were related as follows:
A coomb is a measure of volume.Its exact original details are not known. In 13th century England it was defined as 4 bushels (~140 L). It was in use in Norfolk as a dry measure: "Ben sold my Wheat to the Marlingford Miller this Morning for 19 shillings per Coomb" - Parson Woodforde's Diary, 20 May 1786.
Volume may be measured either in terms of units of cubic length or with specific volume units. The units of cubic length (the cubic inch, cubic foot, cubic mile, etc.) are the same in the imperial and US customary systems, but they differ in their specific units of volume (the bushel, gallon, fluid ounce, etc.).
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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).