Word: busches
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Dates: during 1940-1949
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...Budapest Quartet holds its rank today in probably the most competitive field in quartet history.* Runners-up include the Busch Quartet, the Lener, the Curtis, the Gordon, the Coolidge, the Pro Arte, the Kolisch, the Roth and the Perol...
Beethoven: Quartet in F Major, Op. 59, No.1 (Busch Quartet; Columbia; 11 sides). Somewhat rough-edged performance of a knotty classic, well recorded...
Yeast. Besides the food yeasts developed by Anheuser-Busch (TIME, Aug. 9), there is an immense potential source of food in ordinary brewer's mash: Burkholder believes it could be converted into 200 million Ib. of yeast a year, half of it protein and convertible into edible products...
...food is actually a new kind of yeast, with added flavors that make it almost indistinguishable from natural foods. Its makers, Anheuser-Busch, have demonstrated its possibilities by serving meals including two delicious kinds of soup, meat loaf, muffins, cheese sticks, even pie-all made of varieties of yeast. Since yeast is the richest known source of B vitamins and contains about 50% protein (twice as much as meat), it surpasses meat as sheer food. And pound for pound of protein, yeast costs only a fifth as much as meat...
...Powder for the Future. Anheuser-Busch is now geared to produce millions of pounds a year. The process: 125 lb. of yeast is planted in a vat containing 7,000 gal. of water, a ton and a half of molasses (on whose sugar the yeast feeds) and ammonia (which provides nitrogen that the yeast converts into protein). The mixture is kept warm, stirred by 1,000 cu. ft. of air a minute (without air the yeast would ferment the sugar). After twelve hours the prodigiously growing yeast, having multiplied its original weight 16 times, is a ton of flavorsome food...