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.

  • Letheby, H. (Henry), 1816-1876.
Date:
1872
Catalogue details

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 Surgeons of England. The original may be consulted at The Royal College of Surgeons of England.

    15/276
    Labourers and others, and from the Amounts of Carbon and Nitro- gen Excreted. Amounts of Food yielding the Plastic Matter Neces- sary for a Man’s Daily Diet. Dietaries of Low-fed Operatives, and of Well-fed Operatives. Dietaries of Hospitals, Prisons, Workhouses, and Lunatic Asylums. Model Dietaries for the Poorer Classes. Dietaries of Children. Dietaries for the Development of Muscular Tissue, as in Training, and for tlie Production of Fat, as well as for the Suppression of it. Mr. Banting’s Dietary. Modes of Associating Different Foods so as to Secure the Proper Proportions of the Chief Constituents. Times for Taking Food. Habits of the Romans, and of the English, in the Middle Ages. A Modern Dinner. A Dinner of Horse-flesh. Proportions of Food at Breakfast, Dinner, and Supper. Diseases arising from Over-feeding, and from Under-feeding, and from an Improper Association of Foods. Treatment of Foods, as in the Preparation of Farinaceous Foods—Arrow-root, Semola, Semo- lina, Maccaroni, Vermicelli, Bread, &c. Different Kinds of Bread— Fermented and Unfermented. Farinaceous Foods for Infants— Liebig’s Preparations of Malt, Milk, and Wheaten Flour. Fermented Vegetable Substances, as Sauer-Kraut. Pickles. Preparation of Tea, Coffee, Cocoa, Chocolate, &c. The Coffee and Chocolate Houses of London. Treatment of Animal Foods, as in Boiling, Baking, Roast- ing, and Frying—Relative Advantages and Economy of the-e Pro- cesses. Preparation of Soup. Liebig’s Extract of Meat. Economy of the Kitchen. Cook-shops ...... page 104 LECTURE IV. PRESERVATION OF FOOD—UNWHOLESOME AND ADULTERATED FOOD. Preservation of Meat. History of the Process and General Principles of it. Preservation of Food by Drying. Charqui or South American Beef, Pemmican, Preserved Eggs, Preserved Milk, Dried Vegetables —the Patents of Edwards, Grillett, Masson, Devaux, Chollett, and others. Preservation of Food by Excluding Atmospheric Air, as in the Patents of Plowden, De Heine, Appert, Goklner, Warrington, Redwood, and others. Preservation of Food by Cold, and by Chemi- cal Agents, as Vinegar, Salt, Spirit, Syrup, &c. Unsound and Diseased Meat. Custom of the Jews in Searching for Disease in Slaughtered Animals. Overseers of the Markets of Ancient Rome. Regulations respecting the Sale of Meat on the Continent. Inspec- tion of Meat in the City Markets. Quantity Seized and Condemned Annually. Signs of Good and of Bad Meat. Effects of Diseased Meat on the Human System. Effects of Meat Infected with Parasites,