The philosophy of eating / by Albert J. Bellows.

  • Bellows, Albert J. (Albert Jones), 1804-1869.
Date:
1867
Catalogue details

Licence: Public Domain Mark

Credit: The philosophy of eating / by Albert J. Bellows. Source: Wellcome Collection.

Provider: This material has been provided by the Francis A. Countway Library of Medicine, through the Medical Heritage Library. The original may be consulted at the Francis A. Countway Library of Medicine, Harvard Medical School.

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    wheat, and Fiof. 2 beinor magnified to three or four Fig. 5. 111 Wheat. Southern Corn. Flint Corn. a. Nitrates, or Muscle-makers.' I. Carbonates, or Heat or Fat-producers. c. Phosphates, or Food for Brains and Nerves. These drawings are intended to show the position and the relative quantity of the three important prin- ciples— the muscle-makers, occupying or constituting a crust around the outside of the grain, being from twelve to fifteen per cent, of the whole grain ; the heat or fat-producers, occupying the centre, being from sixty to seventy per cent.; and the food for the brains and nerves, occupying the chit or germ, being from one and a half to three per cent. The limits of these prin- ciples are not, however, as circumscribed in the grain as appears by the drawing, a small per cent, of nitrates being mixed with the carbonates, and a part of the phosphates being mixed with the nitrates; indeed, the phosphate of lime, which goes to form bones, is almost all mixed with the nitrates in the crust; while the solu- ble phosphates, which feed the brain and give mental vigor, are mostly found in the germ ; and this arrange-