Foods.

  • Smith, Edward (1818?-74)
Date:
1873
Catalogue details

Licence: Public Domain Mark

Credit: Foods. Source: Wellcome Collection.

Provider: This material has been provided by Royal College of Physicians, London. The original may be consulted at Royal College of Physicians, London.

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    Section II.—Vegetahle Foods. o. Nitrogenous. CHAPTKR PAGR XIX. Analogy of Animal and Vegetable Foods, and General Considerations on Seeds . . . . . .143 XX. Peas, Beans, Lentils, &c. . . . . . . .152 XXI. Maize or Indian Corn, Millet, &c. . . . . .166 XXII. Eice 162 XXIII. Oats 166 XXIV. Wheaten Flour and Bread 171 XXV. Wheaten Bread, Biscuits, and Puddings . . . .181 XXVI. Barley, Maslin, and Eye; Scotch and Pearl Barley; Gluten. . 193 XXVII. Succulent Vegetables 197 XXVIII. Fruits: Succulent and Albuminous . . . . .213 XXIX. Condiments 229 )3. Non-Nitrogenous. XXX. Starch, Sago, Arrovrroot, Tapioca, Cassava, Manioc, Se- molina .......... 239 XXXI. Vegetable Fats and Oils - . .246 XXXII. Sugar, Treacle, Honey, and Manna 249 PART II. LIQUIDS. XXXIIL Water 269 XXXIV. Milk, Cream, Butter-milk, and Whey . . . .312 XXXV. Tea, Coffee, Chicory, Cocoa, and Chocolate . . . 330 XXXVI. Alcohols . . . . . '. . . . .371 PART III. GASEOUS FOODS. XXXVII. Atmospheric Air 434 XXXVIII. Ventilation 459 Indkx 477