Licence: Public Domain Mark
Credit: Handbook of general therapeutics. Source: Wellcome Collection.
Provider: This material has been provided by Royal College of Physicians, London. The original may be consulted at Royal College of Physicians, London.
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![CONTENTS OP THE EIK S T VOLUME. IXTROBUCTION AND CONCLUSION TO THE HANDBOOKS OF GENEBAL THERAPEUTICS AND OF SPECIAL PATHOLOGY AND THERAPEUTICS, by Prof. H. vox ZIEMSSEN, M.D ix ON THE DIETARY OF THE SICK AND ON DIETETIC METHODS OF TREATMENT, by Prop. J. BAUEE, M.D. . 1 INTRODUCTION -3 The Aims op Dietetics in Disease, and op Dietetic Metijods OP Treatment 9 THE VALUE OF THE SEVERAL FOOD STUFFS, STIMULANTS, AND CONDIMENTS 15 The ]More Important Articles op Food and Luxury . 41 Animal Foods .42 Vegetable Foods .54 The Cerealia .......... 57 'JTie Legumiriosifi ......... 50 Roots 51 Green Vegetables 53 Fruits . . . .55 Fungi and Lichens ......... 57 Relishes and Articles of Luxury ...... 58 Alcoholic Drinks ......... 51) 'J’ea and Coffee 75 Preparation and Cooking op Foods . . . .80 Cooking of Animal Foods, Pre.served jUeats, and Meat Extracts 81 Cooking, &c., of Vegetable Foods .1)2 DIGESTION AND UTILISATION OF NUTRLMENT . . . .99 Utilisation op Nutriment 1,37 A. Utilisation of Animal Food 110 B. Utili.sation of Vegetable Food . . . . . . H2 C. Researches on the .Vb.sorption of Fat 144](https://iiif.wellcomecollection.org/image/b24908058_0001_0013.jp2/full/800%2C/0/default.jpg)
