Cookery for common ailments / by a fellow of the Royal College of Physicians and Phyllis Browne [pseud.].

Date:
1911
Catalogue details

Licence: In copyright

Credit: Cookery for common ailments / by a fellow of the Royal College of Physicians and Phyllis Browne [pseud.]. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    of connective tissue, constitute a large proportion of flesh or muscle. It is the connective tissue or tissues—present in flesh, present in bone—which 3aeld us gelatine. The first three groups occupy a position which is difierent from that belonging to the last two principles—viz. the salines and water ; for, whereas the former are of very complex structure, and within the organism are broken up, to be again, to some extent, built up within the tissues into other complex bodies, the latter—comparatively simple in their structure—may either wholly escape such changes of decomposition, or suffer them to a correspondingly simple degree. The best example of the salt group is chloride of sodium —common salt—a substance most widely distri- buted, but it is to other members of this class that fruits and vegetables owe much of their value [in saying this, we do not overlook the nutritive value of these articles of diet, which they possess in virtue of the presence in their tissues of bodies belonging to the first three groups] In a sense, water _ and the salines “ condition ” (or make possible) the com- phcated changes of analysis and synthesis to which