A treatise of all sorts of foods ... / translated by D. Hay. To which is added an introduction treating of foods in general.

Louis Lémery

Date:: 1745

Credit: A treatise of all sorts of foods ... / translated by D. Hay. To which is added an introduction treating of foods in general. Source: Wellcome Collection.

397/414 page 383

$Kk iT D, how to hate the beft 95 Its Sal and il ER ib, fi _Amb, the Time of ea- ting, when 192 its good and ill Effects, -and with whom it agrees). ib. ; Gat its Ufe Leeks, : uted i in What. 117 their all Effeats, &c. ib. Lemonade, how made 62 Lentils, their good and bad (Efeñs] =: 83 Lentes, Lentils, why fo ‘call'd i ab. FES minores, a fort of Lentils fo call'd 83 Lettice, its great Ufe and Virtues, and, good Ef- shen 106, 126 when it produces ill Efedisy pi 3 165 whet Conftitutions it C4 agrees with 106 x recover’d: Augufus ib. ib. I nite its. Name is deriv’d ib. Limones, Citons fo call” d 62 Liquor Cereris, what ~ Luci#s, what 359 Lucullus over comes Mith#i- ; riés to Rome Lupuli, id fo call Mes M [PAple, the Sap of, its Qualities, what 354 seat es its Effects, what 338 Mead, Vind’ its Quali- ties, Effects, Principles, what People ufe it moft, and Way of making it 3525 353» 354 when pernicious ib. Mead, not vinous, how made, its Effects ib. Mecanium. fee Opium Me/wel,Pickle of, what 306 Mundy, a London Phyfician, ‘ his Remarks on Beer 359 Muræna, a Lamprey, {o call’d 285 Muveulus, what ib. Mufcus, what ib. Maflels, two forts.of them, their Qualities and Effects, 308 Muft, the Fermentation of it, how caus’d 334 vy N SV Afurtium, Crefles fo _call’d 126 and bad. rooms$