Diet and cookery for common ailments / by a fellow of the Royal College of Physicians and Phyllis Browne.

Date:
1894
Catalogue details

Licence: Public Domain Mark

Credit: Diet and cookery for common ailments / by a fellow of the Royal College of Physicians and Phyllis Browne. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    of connective tissue, constitute a large projjortion of flesh or rausele. It is the connective tissue or tissues—present in flesh, present in bone^—which yield us gelatine. The first three groups occupy a position which is different from that belonging to the last two principles—y 'v/.. the salines and water; for, whereas the former are of very complex structure, and within the organism are broken up, to be again, to some extent, built up within the tissues into other complex bodies, the latter—conq^arativcly simple in their structure—may either wholly escape such changes of decomposition, or suffer them to a correspondingly simple degree. The best example of the salt group is ehloride of sodium —common salt—a substance most widely distri- buted, but it is to other members of this class that fruits and vegetables owe much of their value [in saying this, we do not overlook the nutritive value of these articles of diet, which they possess in virtue of the presence in their tissues of bodies belonging to the first three groups]. In a sense, water and the salines “ condition ” (or make possible) the com- plicated changes of analysis and s^mthesis to which
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