The book of diet / by Chalmers Watson.

  • Watson, Chalmers.
Date:
[1913]
Catalogue details

Licence: In copyright

Credit: The book of diet / by Chalmers Watson. 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.

    35/456 (page 31)
    II. ANIMAL FOODS. MILK. Chemical Composition. Cow^s Milk. Clotting of Milk, and its Effect on the Digestibility. Nutritive Value. Cream. Varieties of Cream. Whey. Butter. Margarine and Butterine. Cheese. Buttermilk. Koumiss. Kephir. Foods Prepared from Cow’s Milk. Condensed Milk. Advantages and Disadvan- tages OF Condensed Milks. Dried Milk Preparations. EGGS. Raw Eggs. MEATS. Composition of Flesh. Varieties of Meats. Beef. Names of the Various Joints. Veal. Mutton. Foreign Mutton. Lamb. Hare. Rabbits. Poultry. Game. Pig. Hams. Sausages. FISH, INCLUDING CRUSTA- CEA AND MOLLUSCA. Varieties. Crustacea.