Copy 1, Volume 1

The code of health and longevity; or, a concise view of the principles calculated for the preservation of health, and the attainment of long life / By Sir John Sinclair.

  • Sir John Sinclair, 1st Baronet
Date:
1807
Catalogue details

Licence: Public Domain Mark

Credit: The code of health and longevity; or, a concise view of the principles calculated for the preservation of health, and the attainment of long life / By Sir John Sinclair. Source: Wellcome Collection.

    639/650 (page 9)
    even milk, at sea, for making tea; but eggs, which may be preserved ina fresh state, by being buttered, or put up in salt, form a most excellent substitute. The mode of using an egg is this. Put in the whole egg, yolk and all, 77 a raw state, into a bowl, and unite the whole thoroughly, by working it together with a table-spoon, then pour in the tea gradually from a tea-pot, constantly stirring the mixture, so as to make it one uniform and homogenous mass. It is hardly possible to distinguish this mixture, when properly prepar- ed, from tea and rich cream. It is a very nourishing sub- stance also, and may, with that view, be recommended to invalids on shore. An egg thus prepared, may likewise answer for coffee. I].—OF ARTIFICIAL MINERAL WATERS. ALL waters which are distinguished from common wa- ter, by a peculiar smell, taste, colour, &c. and which, in consequence of these properties, cannot be applied to the purposes of domestic economy, have been distinguished by the appellation of mineral water. ‘These occur more or lest frequently in different parts of the earth, consti- tuting wells, springs, or fountains; sometimes of the tem- perature of the soil through which they pass 5 sometimes warm, and in some cases, even at the boiling tempera- ture. Many of these mineral springs attracted the atten- tion of mankind in the earliest ages, and were resorted to by those who laboured under diseases, and employed by them, either externally or internally, as a medicine. But it was not till towards the end of the seventeenth century, that any attempt was made to detect the ingredients of which these waters were composed, or to discover the sub- stances to which they owed their properties *. As soon as these properties were ascertained, philoso- phers, chemists, and mechanics, immediately endeavoured to infuse into common water similar ingredients ; and they have succeeded in making those of several sorts, in parti- cular, Seltzer water, Pyrmont, and Spa water, and the aci- dulous soda water. In the year 1795, that respectable physician Dr Pear- | sony * Thorason’s System of Chemistry, Vol. Il. p. 439.