On food : its varieties, chemical composition, nutritive value, comparative digestibility, physiological functions and uses, preparation, culinary treatment, preservation, adulteration, etc. being the substance of four cantor lectures delivered before the society for the encouragement of arts, manufactures, and commerce, in the months of January and February, 1868 / by H. Letheby.

Public Domain Mark

You can use this work for any purpose without restriction under copyright law. Read more about this licence.

Credit

On food : its varieties, chemical composition, nutritive value, comparative digestibility, physiological functions and uses, preparation, culinary treatment, preservation, adulteration, etc. being the substance of four cantor lectures delivered before the society for the encouragement of arts, manufactures, and commerce, in the months of January and February, 1868 / by H. Letheby. Public Domain Mark. Source: Wellcome Collection.