A treatise on food and diet |
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Page x
... composition , sugar of milk - Cream , skimmed milk— Milk diet - Whey - Molkencuren or Cures de Petit Lait- Butter milk - Devonshire cream - different kinds of Milk , 232–262 - CLASS II . BIRDS . Flesh , its varieties - X CONTENTS .
... composition , sugar of milk - Cream , skimmed milk— Milk diet - Whey - Molkencuren or Cures de Petit Lait- Butter milk - Devonshire cream - different kinds of Milk , 232–262 - CLASS II . BIRDS . Flesh , its varieties - X CONTENTS .
Page xii
... kinds . The Turnip - Carrot -Parsnip - Jerusalem Artichoke - Potato 366-368 Order IV . Buds and Young Shoots . Onions , Leeks , Garlic , Shallots , Asparagus 380-381 Order V. Leaves and Leaf Stalks . Chlorophylle - The Cabbage - Savoy ...
... kinds . The Turnip - Carrot -Parsnip - Jerusalem Artichoke - Potato 366-368 Order IV . Buds and Young Shoots . Onions , Leeks , Garlic , Shallots , Asparagus 380-381 Order V. Leaves and Leaf Stalks . Chlorophylle - The Cabbage - Savoy ...
Page 9
... to Physiology and Pathology , edited by Dr. W. Gregory , p . 14 . Lond . 1842 . Kinds of Food . Avoirdupois weight of Food . Avoirdupois CARBON . 9 SODIUM A constituent of the animal body, of the secretions, and of the food 72-73.
... to Physiology and Pathology , edited by Dr. W. Gregory , p . 14 . Lond . 1842 . Kinds of Food . Avoirdupois weight of Food . Avoirdupois CARBON . 9 SODIUM A constituent of the animal body, of the secretions, and of the food 72-73.
Page 10
Jonathan Pereira. Kinds of Food . Avoirdupois weight of Food . Avoirdupois weight of Carbon . lbs . oz . lbs . grs . Oz . grs . Ordinary meat containing of fat and cellular tissue Fat or Lard 306 4 186 66 9 397 3 13 304 3 1 156 Lentils 3 ...
Jonathan Pereira. Kinds of Food . Avoirdupois weight of Food . Avoirdupois weight of Carbon . lbs . oz . lbs . grs . Oz . grs . Ordinary meat containing of fat and cellular tissue Fat or Lard 306 4 186 66 9 397 3 13 304 3 1 156 Lentils 3 ...
Page 59
... kinds of foods , as lobster and crab . I have also met with it after the use of some Indian condiments . Phosphorus is a constituent of most vegetable sub- stances , being found in the ashes of plants , principally in the form of an ...
... kinds of foods , as lobster and crab . I have also met with it after the use of some Indian condiments . Phosphorus is a constituent of most vegetable sub- stances , being found in the ashes of plants , principally in the form of an ...
Contents
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Common terms and phrases
acetic acid albumen alcohol aliment alimentary principles almonds amylaceous animal Arrow-root article of food Beef beer blood Boiled bones Bread Broth butter called carbonic acid caseine cent chloride citric acid composition constituents contains cooked décag diet dietetical diseases dissolved Ditto dried dyspeptics eaten eggs employed fatty fermentation fibre fibrine fish flavour flesh flour fresh fruit gastric juice gelatine gluten grains grapes Gruel heat hydrogen isinglass jelly kinds lactic acid less Liebig lignine liquid liquor Lond Malic acid meat milk mucilage Mutton nitrogen nitrogenised nutritive obtained oily organic ounces oxygen pectine phosphate phosphorus pint potash potatoes prepared properties proportion Prout Pudding quantity Rice Roasted saccharine sago salt says Dr seeds soda soluble solution soup starch stomach substances sugar sulphate sulphur tartaric tartaric acid tion tissues vegetable albumen Vinegar volatile oil wheat wine yields yolk
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