File:NDL1105961 西洋松茸の四季栽培法.pdf

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Original file (5,768 × 4,112 pixels, file size: 43.26 MB, MIME type: application/pdf, 84 pages)

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西洋松茸の四季栽培法   (Wikidata search (Cirrus search) Wikidata query (SPARQL)  Create new Wikidata item based on this file)
Author
帝国副業振興会
image of artwork listed in title parameter on this page
Title
西洋松茸の四季栽培法
Publisher
帝国副業振興会
Language jpn
Publication date

1928

昭和3
Place of publication JP
Source

doi:10.11501/1105961

institution QS:P195,Q477675
Creator
InfoField
帝国副業振興会 著
Publication Place
InfoField
東京
Subject: NDC
InfoField
626
Extent
InfoField
150p ; 20cm
Material Type
InfoField
Book
Source Identifier: JPNO
InfoField
44050466
Date Digitized: W3CDTF
InfoField
2010-03-31
Audience
InfoField
一般
Title Transcription
InfoField
セイヨウ マツタケ ノ シキ サイバイホウ
Publisher Transcription
InfoField
テイコク フクギョウ シンコウカイ
Source Identifier: NDLBibID
InfoField
000000647348
Call Number
InfoField
特218-39
Creator: NDLNAId
InfoField
00356129
Contents
InfoField
標題

目次

第一章 副業振興と家庭經濟

一、 農村の支出は増加して居る/1

二、 副業に依るの他途なし/3

三、 副業の旺んな地方は富む/5

四、 副業失敗の原因/7

五、 副業の興廢/9

六、 農村の開發のために副業を興せ/11

七、 副業によりて利用さるる地/12

八、 副業の指導について/14

第二章 有利なる西洋松茸の栽培

一、 西洋松茸とは何か/17

二、 歐米諸國に於ける現況/20

三、 場所を選ばず、年中作れる/22

四、 本業、副業として最も可/24

五、 販路の無限なること/27

第三章 西洋松茸栽培法

一、 松茸の出來る順序/28

二、 品種と形態/34

三、 一番適した栽培期/39

四、 一番適した栽培場所/41

五、 種菌/42

六、 培養床/47

七、 培養室の構造/50

八、 培養土/57

九、 培養土の腐蝕と切替/59

十、 培養床の構造と温度/63

十一、 種菌の植え方/66

十二、 覆土方法と注意/67

十三、 松茸發生の有樣/69

十四、 灌水について/70

十五、 日光作用/72

十六、 下種期の温度/73

十七、 發生期の温度/74

十八、 松茸採收法/75

十九、 病害蟲について/78

二〇、 ビール箱式栽培法/82

第四章 販賣と利益

一、 本業としての利益/85

二、 副業としての利益/88

三、 新考案十五坪栽培の一個年收益/89

四、 販賣方法/92

五、 貯藏と輸送/93

六、 鑵詰製法/94

質疑應答/96

第五章 西洋松茸調理法

一、 御飯の炊き方/102

二、 白米の洗ひ方/105

三、 白米飯の炊き方/107

四、 麥飯の炊き方/108

五、 筍飯の炊き方/109

六、 栗飯の炊き方/110

七、 松茸飯の作り方/111

日本料理之部

一、 松茸の付け燒/113

二、 松茸の田樂/114

三、 松茸の旨煮/115

四、 茶松茸/115

五、 松茸の土瓶蒸/116

六、 燒松茸/117

七、 松茸の吸物/117

八、 松茸の茶碗蒸/118

西洋料理之部

一、 松茸フライ/118

二、 松茸のクリーム煮/119

三、 松茸ステーキ/120

四、 松茸カツレツ/120

五、 松茸オムレツ/120

六、 松茸カレーライス/121

七、 松茸コロツケ/121

普通料理之部

一、 ライスカレーの拵へ方/122

二、 ビーフステーキ/123

三、 トマトサラダ/125

四、 親子丼の作り方/126

果物料理之部

一、 栗羊羹/128

二、 苺の吉野煮/129

三、 苺とリンゴノ源平煮/130

營養素とヴイタミン/136

各食料品のヴイタミン含有量比較表/136

西洋松茸分析表/150

Licensing

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