A treatise of foods in general ...
Subtitle: to which are added, remarks upon each chapter, wherein their nature and uses are explained, according to the principles of chymistry and mechanism
By: written in French by M. Louis Lemery, regent-doctor of the Faculty of Physick at Paris, and of the Academy Royal of Sciences ; now done in English
Contributors: Hay, D., active 1745, translator; Bell, Andrew, -1720?, bookseller
Publisher: Printed for Andrew Bell at the Cross-Keys and Bible in Cornhill
Published: 1706
Place of publication: London
Language: eng
Number of pages: 320
Subjects: Cooking; Early works to 1800; Food; Materia medica
Work titles: Traité des alimens
Notes: Signatures: A⁸ (±A1,2) a⁸ b⁴ B-X⁸ Y⁴.

Initial leaf blank.

Advertisements on leaf Y4.

Includes index.

The title page is a cancel, probably a reimpression of the 1704 edition. See ESTC.

Translated by D. Hay. See Vicaire.

ESTC T129361

Vicaire, G.  Bib. gastronomique, col. 513-514
Table of contents: title: (from title page) I. The difference and choice which ought to be made of each sort in particular; title: II. The good and ill effects produced by them; title: III. The principles wherewith they abound; title: And IV. The time, age and constitution they suit with.