On food : Being lectures delivered at the South Kensington Museum / by E. Lankester.

  • Ray Lankester
Date:
1861
Catalogue details

Licence: Public Domain Mark

Credit: On food : Being lectures delivered at the South Kensington Museum / by E. Lankester. Source: Wellcome Collection.

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

    188/408 page 178
    CONTENTS OF SECOND COURSE. On Alcohol. Process of Permentation—Production of Alcohol—Action of Alcohol on the Human Body—Effects of Alcohol on the Stomach, the Blood, the Heart, and the Nervous System Fage 179 On Wines, Spikits, and Beeb. The Manufacture of Beer—Nature of Malt — Hops— History of the Grape—Composition of Wines—Bou- quet of Wines—Distilled Spirits: Brandy, Rum, Gin, Whisky 213 On Condiments and Spices. Nature of Condiments and Spices—Artificial Manufac- facture of Yolatile Oils — Condiments: Pepper, Mus- tard, Horseradish, Onions, Spices, Cinnamon, Cloves, Nutmegs and Mace, Giuger—Flavours : Oil of Bitter Almonds, Vanilla, Lemon Peel 253 On Tea. Action of Theine on the Nervous System—Early History of Tea—Culture of Tea^—Action of Tea on the System —How to make Tea 291 On Coefee and Chocolate. Use of warm Beverages—Salep—Introduction of Coffee —Establishment of Coffee-shops — Substitutes for Tea and Coffee — Paraguay Tea — Chicory—Cocoa and Chocolate—Action on the System 321 On Tobacco. Distinctions between Pood, Medicines, and Poisons— Action of Narcotics—History of the Introduction of Tobacco—Composilion of Tobacco and Tobacco Smoke —Other Narcotics—Opium—Hemp—Coca—Henbane —Stramonium—Conclusion 353
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