Diseases of the stomach and intestines : a manual of clinical therapeutics for the student and practitioner / by Dujardin-Beaumetz ; tr. from the 4th French ed. by E.P. Hurd.

  • Georges Octave Dujardin-Beaumetz
Date:
1886
Catalogue details

Licence: Public Domain Mark

Credit: Diseases of the stomach and intestines : a manual of clinical therapeutics for the student and practitioner / by Dujardin-Beaumetz ; tr. from the 4th French ed. by E.P. Hurd. 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.

    83/422 page 59
    12 The following is Gautier's table giving the comparative analysis of the cereals. Kinds of grain. w - CD .S o co •S3— to t-, O o ft M CO fa a uj cb aj o co ^ s 3 ?3 co s ~-° 11 o u Names of chemists. Wheat ] Rye 14.60 to 19.50 9.00 11.90 6.43 12.80 6.84 13.40 7.60 to 6.05 10.00 7.90 0.60 1.50 1.50 8.70 1.20 to 2.12 2.00 5.50 0.43 7.00 1.51 2.80 1.70 to 3.00 3.00 4.10 0.50 1.50 0.20 2.60 1.60 to 2.75 1.90 3.00 0.68 1.10 1.75 4.50 59.70 to 60.51 57.50 53.60 77.75 58.40 44.70 54.90 14.00 to 16.00 16.60 14.00 14.40 17.70 18.00 13.00 Boussingault. Payen. Boussingault. Oats a Rice a Buckwheat a Payen's table of the principal leguminous grains: CD >> ■sas C---S =3 . CO CD Substances. McD co .S3 to 4J cd CO _o 3 o3 g CD Si CO fa 3 03 CD £ •a si S Beans, after desiccation and decortication. 28.05 55.85 2.00 ■1.05 2.65 8.40 30.80 48.30 1.90 3.00 3.50 12.50 Peas, dried and decorticated 25.40 25.20 27.30 58.50 56.00 48.90 2.00 2.60 2.70 1.90 2.40 3.50 3.20 2.30 3.00 9.90 Lentils 11.50 Vetches 14.60 13 In Leven's experiment,he gave to a fasting dog sixteen ounces of cooked cabbage mixed with nearly the same quantity of lard; the animal was killed one hour afterward; no gastric juice was found in the stomach, or its glands; nothing but an enormous quantity of water from the engorged vessels of that viscus.* 14 In bread-making, the quality and quantity of the water employed, the kneading, the mode of fermentation (kind of yeast) and the manner of cooking, are all concerned in the quality of the product. The kind of flour used has a still greater influence; its source, whether pure or mixed, whether well ground and bolted, etc. In the country the bread is generally of inferior quality to that in the city. The wheat is often of poor quality, being badly harvested, and the flour poorly ground, sometimes incompletely divested of its bran, or, it may be, mixed with the meal of other grains, such as barley or buckwheat. In the city, moreover, fresh brewer's yeast is commonly employed, in the country the yeast is often kept till it sours and spoils, and the resulting bread is sour and heavy. Bread made from first quality of flour is more nutritious than bread * Leven, Maladies de l'Estomac, p. 78.
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