Dyspepsia and how to cure it : description of the digestive organs and of the different kinds of food : special chapters on obesity, leanness and the skin / by M.T. Gerin-Lajoie.

  • Lajoie, M. T. Gerin.
Date:
1895
Catalogue details

Licence: Public Domain Mark

Credit: Dyspepsia and how to cure it : description of the digestive organs and of the different kinds of food : special chapters on obesity, leanness and the skin / by M.T. Gerin-Lajoie. Source: Wellcome Collection.

Provider: This material has been provided by the Francis A. Countway Library of Medicine, through the Medical Heritage Library. The original may be consulted at the Francis A. Countway Library of Medicine, Harvard Medical School.

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    each country makes from some plant, seed or fruit containing sugar. England makes ales, porters, gins, etc.; Hol- land gins are very highly recommended; Spain, Italy and especially France furnish us with wines; France has always produced the best wines in the world. Persians have cocanar, made with salep, —the cachiri of Cayenne is made from powdered manioc;—the Indians make with corn a liquor called chico7ia;—the saki of the Japanese, and the arak of the Arabs are made with fermented rice; —the negro of Africa and the natives of Austra- lia make a wine with the milk of the cocoanut:— Rum is made in the South and in Jamaica, in dis- tilling the sugar of sugar cane] Poles have their lipet made with honey, etc. §111. WINES. The best wines come from France, but Italy, Spain, Germany and now the United States fur- nish also very good wines. Mr. Nicolas Long- worth of Cincinnati was the first American to make American champagne, in 1850, after some difficulties. From 1850 to 1895, the wine indus- try has grown stupendously in New York state, along the Hudson, in the valley of the Ohio river, in California, etc., until now we can say that the United States are making a good part of the wines drunk by the Americans.