Volume 1

A treatise on the digestion of food / [George Fordyce].

  • George Fordyce
Date:
1791
Catalogue details

Licence: Public Domain Mark

Credit: A treatise on the digestion of food / [George Fordyce]. Source: Wellcome Collection.

    23/230 page 5
    (i Peet al fubftances to be formed: we arg laftly to confider the manner by which the peculiar qualities of the food are to be taken away, and the qualities of the fubftances to be formed given to it. One principal organ of digeftion in the human body is the ftomach, which I am now to defcribe, It is the bufinefs of anatomy to fhow minutely the exterior figure, the internal ftructure, the fituation with regard to the other parts of the body, the blood vefiels, the abforbents, the nerves, &c. which fup- ply the part to be defcribed. But it is not neceflary for underftanding the fun@tions, or the difeafes incident to it, that all thefe things fhould be minutely attended to. It is not for example of any conifequence to know from what trunks arteries, which go into the ftomach, are derived; fince they come, like the blood veffels in the other parts of the body, from the neareft larger arteries, are diftributed, anaftomofe, and ter- D3 minate
    digitised image 1
    digitised image 2
    digitised image 3