On the relation between the constiutents of the food and the systems of animals.

  • Thomson, Robert Dundas.
Date:
[1846]
Catalogue details

Licence: Public Domain Mark

Credit: On the relation between the constiutents of the food and the systems of animals. Source: Wellcome Collection.

Provider: This material has been provided by The Royal College of Surgeons of England. The original may be consulted at The Royal College of Surgeons of England.

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    when equal parts of flour udcI of oatmeal, or of barleymeal, or of peasemeal, are employed, a palatable bread is the result. Beneficial effects would probably follow from the admixture of two or three different kinds of grain; and many of these forms of bread might be substituted with advantage for pure wheat bread in peculiar conditions of the system. The preceding observations lead to an extensive field of experiment and deductions of a highly practical nature, and mav assist in indicating the direction in which the physician should pursue his inquiries when studying the laws by which the animal system is to be retained in a state of health. [From, Transactions of the Medico-Chirurgical Society, Vol. xxix.] PRINTED BY RICHARD KINDER, OREEN ARBOUR COURT, OLD BAILEY.