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.

Licence: Public Domain Mark

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. Source: Wellcome Collection.

Provider: This material has been provided by the Royal College of Physicians of Edinburgh. The original may be consulted at the Royal College of Physicians of Edinburgh.