An essay concerning the nature of aliments, and the choice of them, according to the different constitutions of human bodies. In which the different effects, advantages, and disadvantages of animal and vegetable diet, are explain'd / [John Arbuthnot].

  • Arbuthnot, John, 1667-1735.
Date:
1735
Catalogue details

Licence: Public Domain Mark

Credit: An essay concerning the nature of aliments, and the choice of them, according to the different constitutions of human bodies. In which the different effects, advantages, and disadvantages of animal and vegetable diet, are explain'd / [John Arbuthnot]. Source: Wellcome Collection.

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    Virtues of Infufiom^ Deco6tions^ Jellies^ Roh-ExtraUs^ exprefs'^d Juices^ and ejfential Salts of Fegetahles. 70 ^he volatile Parts of Plants loft hy Cookery. 71 ^he vafcular or folid Parts of Plants incapable of Change in an Animal Body* 7J Fermentation of Vegetables, 74 CHAP. IV. % Obfervations from the Nature and mofi; Ample Analyfis of Animal Subftances. Account of the conftituent Parts of Animal Sub¬ ftances. j6 Animal Solids.^ what ? ibid. Blood the univerfal Juice from which the reft are deriv'd. 77 *Fhe charadieriftick Differences of animal and ve- ■getable Subfances,^ confidePd as Aliment. 78 Of the exhaling volatile Oil^ or Spirit $f Ani¬ mals. ibid. Of the Water contain'd in Animal Subftances. 79 Of Animal Salts. ibid. Of Animal Oils. 81 Animal Nouriflment depends on the Food and ' manner of living of the Animal from which it is taken. Sz Animal Aliment more eafily tranfmutable into Ani¬ mal Subftances than Vegetable^ ibid, Fifh Diet^ its Effebls. ibid. The different Qualities of Animal Food accord¬ ing to the Age ^ Elementy Diety &c. of the Animal. 84 Of the Qualities and nioft ftmpk Analyfts of Ani¬ mal Subftances. 87 Animal