An old English cookbook carries this recipe for cream of nettlesoup: “Boil stock of the following amount: 1 breakfastcup plus1 teacup plus 6 tablespoons plus 1 dessertspoon. Using gloves,separate nettle tops until you have 0.5 quart; add the tops to theboiling stock. Add 1 tablespoon of cooked rice and 1 saltspoon ofsalt. Simmer for 15 min.” The following table gives some of theconversions among old (premetric) British measures and amongcommon (still premetric) U.S. measures. (These measures justscream for metrication.) For liquid measures, 1 British teaspoon =1 U.S. teaspoon. For dry measures, 1 British teaspoon = 2 U.S. teaspoonsand 1 British quart  1 U.S. quart. In U.S. measures, howmuch (a) stock, (b) nettle tops, (c) rice, and (d) salt are required inthe recipe?

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Units and Dimensions

These are generally defined as the terms which precede or describes the dimensions further. These are also further divided into two parts namely fundamental units and the derived units.