A treatise on food and dietetics : physiologically and therapeutically considered.

  • Pavy, F. W. (Frederick William), 1829-1911.
Date:
1874
Catalogue details

Licence: Public Domain Mark

Credit: A treatise on food and dietetics : physiologically and therapeutically considered. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    Birds' nests, soup made from, 199 Birmingham General Hospital die- tary, 532 BischofF, 449 — his opinion that gelatine has a nutritive value, 79 Biscuits, 215, 223, 226; composition of, 223 Bison, 194; its hump, 194 Bitters, 379 Black pudding, 140 Blackberry, 293 ; composition of, 294 Bladder-lock, 264 Blaeberry, 291 Blaps sulcata, 202 Blood of the pig and bullock, 139 Blubber, 193 Boiling of food, 470-471 Boiling of water for purification, 318 Bole, an earth eaten by the Ottomacs, 204 Bologna sausages made ot asses' flesh, 197 Bone, relative amount of, in animals, 139 . — nutritive character of, 139 Bordeaux wines, 366 Borecole, 261 Bosjesmans, food of, 441 — gluttony of, 408 Bourtree, or elder, 292 Boussingault on the production of fatty matter, 9, 112, 115, 393 — researches on the free nitrogen of the atmosphere, 16 Brandy, 376 Brandy mixture, 515 Brank, or buck-wheat, 237 Brassica napus, 268 — oleracea, 260 — rapa, or turnip, 258 Brazil-nut, 247 Bread, 215-221 j composition of, 221 — froni unbolted flour, 129 — in times of famine, 299 Bread jelly, 506, 515 — (brown), 216, 221 ; use of in over- coming constipation, 510 — (rye), 232 Bread-fruit, 298 — meal, a kind of earth, 204 Breakfast, 462 Brewing, 346 Brie cheese, composition of, 188 Bright's disease, diet for, 501 Brill, 157 Brinjal, 269 j Broccoli, 262 — sprouts, 262 Broiling, 472 Brose (beef and kale), 228 Broths, 474 Brown (Horace T.) on the estimation of ammonia in atmospheric air, 16 Brown bread, 216, 221, 510 Brunner's glands, secretion of, 83 Brussels sprouts, 262 Bucellas wine, 371 Buck-wheat, 237-238 } composition of, 237 Budrum (oatmeal), 227 Buffalo, 194, 430 Bugong (an Australian moth), 203 Bullace, 280 Burgundy wines, 366 Bustard, 199 Butter, 183-186 Butter-milk, 1765 composition of, 176 Butter-nut, 247 Cabango, food used at, 441 Cabbage tribe, products of, 260 — (red), 261 — (white garden), 261 Cacao butter, 339 Cafl^eine, 320 Cagliari paste, 224 Cakes, 215 Caladium seguinum, rhizomes of, 256 Calorifacient group of alimentary principles, 22 Cambridge system of training, 485 Camel, 195; its hump, 195; its milk, 195 Camembert cheese, composition of, 188 Canna edulis, 310 Cannibalism, 190-191 Capraria biflora, 327 Caramel, 303 Carbo-hydrates, 98-120, 494 amount in dietaries, 455 — assimilation and utilisation of, 107 — conversion into fat, 114-118 Carbon, amount required in food 424 Carbonic acid a measure of muscular work, 90 in the air, 14 Carbuncles caused by eating diseased meat, 148 Cardoon, 266 Carlina caulescens, 266 35