Food and feeding / by Sir Henry Thompson ; with an appendix.

  • Thompson, Henry, Sir, 1820-1904.
Date:
1898
Catalogue details

Licence: Public Domain Mark

Credit: Food and feeding / by Sir Henry Thompson ; with an appendix. Source: Wellcome Collection.

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

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    PAGE and cacao—Common salt—Importance of perfect mastication of food by the teeth in relation to digestion explained and insisted upon 42 CHAPTER III. Foods from the animal kingdom—Domestic animals and their derivatives, milk, butter, and cheese—Deer and its varieties —Ground game—Large foreign game—Birds, domestic and other—Fish in great variety—Shell-fish—Reptiles—Man omnivorous ; nature of food largely determined by circum- stances ; prone to consume too much animal food, or to be careless in regard to selection of diet—Table showing the proportion of food-principles necessary to the daily dietary of an average adult, taking a moderate amount of exercise, in a temperate climate 5 CHAPTER IV. Food of the English peasant—Food of the middle class generally too solid or stimulating—Tending to corpulence as age advances —The cause of chronic complaints in later years—The produce of land in grain with pigs and poultry larger than when devoted solely to grazing—Value of fish as an article of diet—Supply ought to be more abundant and cheaper—Regimen suited to the sedentary and those who are chiefly brain-workers—Elementary principles in selecting, combining, and cooking different forms of food—That of the agricultural labourer and other hard workers—The legumes : haricots, lentils—Various modes of cooking them—Also hints for their use at middle-class tables— Bread made of whole wheat-meal and its use—Receipts for making it—Combination of elements to produce a complete food—Cheese as diet for the working man : its use by the Swiss guides—Rice, and the necessary additions to make with it palatable, nutritious dishes—The potato, and similar com- binations 6 CHAPTER V. Food of the middle-class Englishman, and its routine—Cookery, the process of rendering food digestible and nutritious by heat —First, heat applied through water—(a) Boiling—The process