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VII
Sid.
Bröd, hårdt........................... 189
> knäcke-........................ 189
» kungs- ....................... 188
> limp-........................... 188
» mjukt ........................ 187
» skrädt råg- .................. 188
» smör-........................... 188
> spis- ........................... 189
» vört- ........................... 188
Buckskinn ........................... 269
Buldan................................ 268
Buljongkapslar ..................... 161
Buteljsten ........................... 415
Bär ................................... 9
Bärnsten.............................. 410
Bömisk granat ..................... 402
> topas........................ 410
Bönor ........................... 88, 89
» bond- .................. 89, 9°
t bruna ....................... 9°
> bryt-........................... 9°
> hagndown- .................. 9°
» hvita ........................ 91
j höst- ........................ 9°
kryp-..................... 89, 9°
> mazagan-;..................... 9°
s monarch-..................... 9°
> rosen- ........................ 9°
» sevilla-........................ 9°
> skär- ........................ 9°
> sprit-..................... 89, 9°
> stång- ..................... 89
> stör-..................... 89, 9°
> vanliga bond-............... 90
» vax-........................... 9°
» windsor- ..................... 9°
> wälska .................. 89, 9°
Cannel coal ................................................411
Capris ..................................................................131
» capottes ..........................................131
• capuzins..... ..............................131
» communes ....................................131
> fines ................................................131
» mi-fines ..........................................131
> nonpareilles ..............................131
> surfines ..................... 131
Capsuloids ........................... 162
Celluloid.............................. 387
» amerikansk linnetvätt... 387
» gummitvätt............... 387
» kompositionslinne ...... 387
Sid.
Ceolynit ............................................................405
Champagnedricka ....................................239
Cheviot ............................................................2bg
Choklad ........................ 127, 128
> kött-................................................129
» medicinisk ..............................129
> närsalt- ....................................129
» sundhets- ..............................129
Cibils ...................................161
Cider ........................... 223, 224
Cikoria................................................................H8
Citrin ..................................................................410
Citroner ........................ 42, 45
> limetter ..................................46
> luminiceller............................46
» marinerade ............................46
» ponciner ....................................46
» rosoliner....................................46
» söta limoner ........................46
» vaxlimoner ...... ............46
» äkta ..........................................46
Citronsaft ......... ................................46
Citronsyra ......................................................46
Coating ............................................................268
Coriander ......................................................132
Cottonolja ...........................149
Cubamahognyträ ....................................300
Curry ..............................................................132
Cyan it..................................................................400
Cyprin ........................ 400, 407
Dadlar......................... 52, 53
» alexandria-....................................53
» berberi- ..........................................53
> portugisiska ..............................53
» spanska ..........................................53
» sultan- .............................54
Damast ........................ 266, 269
Delikatesser .................. 155, 167
» Grodor ..............................169
> Gåsbröst ........................170
> Gåslefverpastej ... 17°
» Hummer ......................171
> Kaviar ..............................169
» Krabbor ........................172
» Kräftor..............................172
» Musslor ........................169
» Ostron ............... 167
» Räkor ..............................172
» Sköldpadda ..................169
• Tryffel ............... 170
Demantoid .......................... 402
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