A treatise of foods, in general
Subtitle: first, the difference and choice which ought to be made of each sort in particular. Secondly, the good and ill effects produced by them. Thirdly, the principles wherewith they abound. And, fourthly, the time, age and constitution they suit with. To which are added, remarks upon each chapter; wherein their nature and uses are explained, according to the principles of chymistry and mechanism. Written in French ... Now done into English [by D. Hay]
By: [Louis Lémery]
Contributors: Hay, D., translator
Publisher: John Taylor
Published: 1704
Place of publication: London
Language: eng
Number of pages: 320
Subjects: Food; Materia medica
Notes: Translated by D. Hay.

Statement of approval signed: Edward Browne, President ... (verso of 1st prelim. leaf); "The approbation of the Dean and Doctors Regent of the Faculty of Physick, in the University of Paris": verso of title page.

ESTC N13984.