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.

    79/344 page 63
    'I’HE ARTICLES OF DIET. “ The Worts, the Purslain, and the Messe of Watercresse.”— Heuuick (Noble Numbers). We have seen that the nutritive principles may be arranged in five classes—indeed, in four, if we exclude water—but the articles of diet, natural or ]irepared, which present these nutritive principles constitute a very formidable list. To arrange them on scientitic lines is very dithcult; for the articles of diet are rarely pure in the sense of containing only one class of nutritive principles, and opposing views may be taken as to whether we should ]ilaco a given food here or there. The following list Avill, we trust, possess some practical value, and at the same time be not devoid of scientific method. In it, however, we shall not attempt to separate foods occurring naturally from foods prepared arti- ficially : the list is a list of llte th,inr/s xvc eai.
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