A brief guide to the Food Collection, by Henry Cole
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Language: English
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About this eBook
- Title
- A brief guide to the Food Collection
- Credits
- Transcribed from the 1872 George E. Eyre and William Spottiswoode edition by David Price
- Language
- English
- LoC Class
- HQ: Social sciences: The family, Marriage, Sex and Gender
- Subject
- Food -- Exhibitions
- Category
- Text
- Project Gutenberg
- eBook-No. 64712
- Release Date
- March 6, 2021
- Copyright
- Public domain in the USA.
Contents
- 1.A BRIEF GUIDE TO THE FOOD COLLECTION.
- 2.THE BETHNAL GREEN BRANCH OF THE SOUTH KENSINGTON MUSEUM.
- 3.A BRIEF GUIDE TO THE FOOD COLLECTION. [9] — Composition of the Human Body . — Ultimate Elements of the Human Body . — Proximate Principles of the Human Body . — Class I. Alimentary or Necessary . — Class II. Medicinal or Auxiliary . — Class I.— Alimentary or Necessary . Water . — Salt . — Minerals in Food . — Salads . — Force-producers in Food . — Starch . — Sea-weeds used as Food . — The Potato . — Rice . — Sugar . — Fat and Oil . — Flesh and Force-producers . — Eggs . — Wheat . — Bread . — Animal Food or Flesh . — Milk . — The Flesh of Animals . — Peas , Beans , and Cheese . — Class II.— Medicinal or Auxiliary . — Beer . — Distilled Spirits . — Volatile Oils . — Flavorers . — Acids . — Alkaloids acting as Stimulants or Sedatives . — Tea and Coffee Substitutes . — Tobacco . — Economic Entomology applied to Food and Forestry . — Adulteration of Food .
- 4.The following Publications are on Sale at the Catalogue Stall .
- 5.Instruction in Science and Art in the Eastern and North-Eastern Districts of the Metropolis, in connexion with the Science and Art Department.
- 6.BETHNAL GREEN BRANCH OF THE SOUTH KENSINGTON MUSEUM.
- 7.FOOTNOTES.
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