Medical cautions : chiefly for the consideration of invalids. Containing essays on fashionable diseases, the dangerous effects of hot and crouded rooms, an enquiry into the use of medicine during a course of mineral waters, on quacks, and quack medicine, and lady doctors. And an essay on regimen, very much enlarged ... / By James Makittrick Adair.

  • Adair, James Makittrick, 1728-1802.
Date:
1787
Catalogue details

Licence: Public Domain Mark

Credit: Medical cautions : chiefly for the consideration of invalids. Containing essays on fashionable diseases, the dangerous effects of hot and crouded rooms, an enquiry into the use of medicine during a course of mineral waters, on quacks, and quack medicine, and lady doctors. And an essay on regimen, very much enlarged ... / By James Makittrick Adair. Source: Wellcome Collection.

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    Fire, its properties, 33, &c. In what refpeft a purifier of air, 46, Sec. Fijh, their properties, 197, &c. Probably the firft animal food of man, 269. Foods, one of the natural ftimuli of the body, 147. How diftinguifhed from medicine and poifons, 148, 309. Why the relative digeftibility of them not eafily ascer- tained, 154. By whom experiments made for this pur- pofe, 156. Former opinions on this fubjedf, 157. Opinions of later experimenters, 158, &c. RefuJt of the experiments, 160, See. Relative digeftibility of Table I. 165, &c. Stimulating and fedative. Table of, 167, &c. Animal and vegetable, remarks on, 172. When palatable, why more digeftible, ib. Digeftion of, why very extenfive, 173. Perfpirability of them explained, 173, &c. How oonnedted with digeftion, 178. Digeftibility of them how abfolute and relative, 180. Divifion of them into ftimulantand fedative why ufeful, ib. Whether excefs in quantity or faults of quality moft injurious, 16. Table I. of, explained, 181, &c. Animal and vegetable, their general qualities compared, 182, &c. Animal, general obfervations on them, 185, &c. When in or out of feafon, 189. Their peculiar properties, 193, &c. Alcalefcency of, remarks on, 200. Putrefcent, effedts of, 202. Salted, the qua- lities of, 204. Vegetable fedatives, general obferva- tions on them, 207, 224. Liquid animal, their pro- perties, 220. Liquid vegetable, their qualities, 221. Vegetable {Emulating, remarks on, 225. What kinds of, adapted to different ftates of the body, 258, Sec. Of different nations, 267. Preparation of, in different nations and ages, 271. Animal and vegetable, com- parative