Volume 1

Handbook of general therapeutics.

Date:
1885-7
Catalogue details

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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    srii Suhcutiincous injection of miti-iinent. 271 SuU)hitle of ammonium as a drink in diabetes, 306 Sulpliur in food stuffs, see Chemical composition of foods JSulpluiric acid in foods, sec Chemical composition of foods Sweet wines, see Wines Swelling, cloudy, in fatty metamorpho- sis, 201 Swiss red wine, see Wines Sydenham, 8, 187 Syntonin, 55 Syphilis, see Koumiss cure Syrup, see iMolasses Ssaho, 106 fPABES dorsalis, see Koumiss cure JL Tapioca, 62 Ti/ppeiner, 115 'J'atarinoff, 108 Tea. 76, 77, 78. See Hospital dietaries and Diet in fever, obesity, diabetes, diseases of stomach, and Milk cure Temperature of foods, 115 Thein, 76, 77 Theobromin, 77 Thessalus, 6 Thierfelder, 99, 260 Thiry, 129 Thu mas, 261 Thymus gland, see Calfs fry 7'/ssot, 328 'Todd, 187, 22-t 'I’omatoes in diabetes, 309 Training, diet in, 318, 319 D-auhe, 187, 235, 236 'Truusseau, 187 'I'rutfies, see Fungi Trypsin, 125 Tschemhuhatoff, 380 ‘ Typhus,’ see Effects of food in febrile state, 208-211,242,and Koumiss cure JTFFELMANN, 3, 99. 108, 114, 116, 120, 121, 187, 192, 193, 209, 226, 232 UAhe, 345, 364, 378, 388 Frerliritis, .tee Koumiss cure I'rine, changes in composition of, in fever, 207, 208 ; presence of indican in digestion of peptones, 25 ; relation 'to food in fever, 209-211; of uric WEU aciil and of oxalic acid in excessive nutrition, 157; excretion of urea in fever, 194-198 ; in diabetes, 298. See also Balance sheets of human eco- nomy and the several Cures Urolithiasis, 294 Ustinoff, 380 Uterine infarction, see Grape cure Utilisation of nutriment, see Digestion yALENTIN, 146 Vanilla, 80 Variety in food necessary, 40, 160 Veal, 45; ‘ eingemachtes,’ 89. See Hospital dietaries Vegetable albumen, casein, fibrin, gela- tin, 55 ; digestibility of, 109 Vegetable fats, 56 A^egetable foods, 54-68; digestibility of, 139, 142-144 ; cooking of, 92 Vegetables, green, chemical composi- tion of, 63-65 Vegetarianism, 320 Velden, V. d., 116 Verson, 79 Vieren'dt, 286 Vinegar, 79, 80 Virchow, 3 Vitellin, 54 Voqel, 311, 314, 315 Vogt, 311 Voit, C. von, 4, 10, 13, 16, 18, 20, 22, 23, 26, 27, 30, 32-34, 40. 79, 82, 86, 122, 137, 140, 147-54, 156, 158, 159, 162, 177, 194, 198, 199, 227, 260, 263, 264, 275, 289, 298-301, 315, 395 Voit, E., 90, 224, 285, 286 Volkmann, 192, 196, 220 \]7ADD, 311 Wagner, 99 Walnuts, 67 Waradinoff, 351 Warfwinge, 195 Warm beer, 182 Water, 37-39. See al.so Balance .sheets of humaii economy, Cliemical compo- sition of foods, Diet in fever, diabetes, gout Wawrinski, 109 Wegner, 284 Weir Mitchell, 333, 336, 337 WeltJce, 144 Werdt, 99