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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    Poi, a paste made from the root of the kalo, 259 Poke (common) young shoots of, 268 Polenta, or porridge of Indiancorn, 233 — or maize meal, 233 Pomegranate, 280 Pomelo, 280 Pompelmoose, 280 Pondweed, rhizomes of, 256 Pop-corn, 233 Porcupine, 194 Pork, 138; composition of, 138 — (measly), 143 Porphyra vulgaris and laciniata, 264 Porpoise, 194 Porridge (oatmeal), 227, 228, 516 Port wine, 370-371 Porter, 345, 348 Posset, 518 Potamogeton natans, rhizomes of, 256 Potato (sweet), 249, 253-254; com- position of, 254 Potatoes, 248-253 ; composition of, 250 Potentilla anserina, root of, 259 Poultry, game, and wild fowl, 151-153 Prawns, 163 Prickly pear, 296 Prison (Scotch) dietaries, /[/[-^ Proteine compounds, 25-26 Prout's classification of food, 23 — case of mutton acting as a poison, 137 Prunes, 281 Prunus armeniaca, 284 — domestica, or common plum, 280 — insititia, or bullace, 280 — spinosa, or wild sloe, 280 Psoralea giandulosa, 327 Puddings (flour), 215 Pulled bread, 222 Pulque, an intoxicating liquor, 431 Pulse tribe, 239-242 Pumpkin, 269 Punica granata, 280 Purkinje on the action of the pan- creas, 32 Pyrus communis, or pear, 276 — cydonia, or quince, 277 — domestica, or service, 277 — malus, or apple, 275-276 Quince, 277 Quinoa, 238-239 5 analysis of, 239 Rabbit, 153 Radishes, 259 I Raisins, 287 Rana bomblna, 201 — esculenta and taurina, 201 Ranke's analysis of cooked meat, 136 Rape, 268 Raphanus sativus, 259 Raspberry, 293 ; composition of, 293 Rats, 194 — Savory's experiments on, 449 Reindeer, 195, 429 Reine Claude, or greengage, 280 Revalalenta Arabica, 242, 310 Revet wheat, 214 Rheum hybridum, palmatum, and rhaponticum, 263 Rhinoceros, 197 Rhubarb, 263 Ribes grossularia, or gooseberry, 288 — nigrum, or black currant, 289 — rubrum, or red currant, 289 Rice, 235-237 j composition of, 235, 236 Rice water, 517 Riche on the fat in the larva of the cynips, 117 Richmond, Whitworth, and Hard- wicke Hospitals dietary, 536-537 Ringer (Dr. Sidney) on elimination of urea and sugar in diabetes, in Roasting, 471-472 Roberts (Dr.) on the urine after food, 503 Robur, or tea-spirit, 378 Roe of fish, 160 Roquefort cheese, composition of, 188 Ross (Sir John) on the large amount of food eaten by the Esqunnaux, 407 Roussette (edible), 191 Roussillon wine, 368 Rubus arcticus, or northern rasp- berry, 293 — cassius, or dewberry, 294 — fruticosus, or blackberry, 293 — idaeus, or raspberry, 293 — procnmbens, or dewberry of North America, 294 Rum, 376 — (pine-apple), 377 Rumex acetosa, 263 Riinnet, 186 Running, its place in training sys- tems, 481 Rusks, 222, 226 Rust or smut of wheat, 225 Rye, 231-232 ; composition of, 231 Saccharine preparations, 300-306