Contributions to natural history
Subtitle: chiefly in relation to the food of the people
By: by a rural D. D.
Edition: 2d ed.
Publisher: W. Blackwood and sons
Published: 1867
Place of publication: Edinburgh [etc.]
Language: eng
Number of pages: 378
Subjects: Natural history; Food
Table of contents: title: Hippophagy; or, Should we eat our horses?; title: The progress of hippophagy; a plea for eating horse-flesh.; title: Mycophagy; or, Should we eat funguses?; title: Life and history of a salmon.; title: Salmon and pisciculture.; title: Scotch salmon and Scotch law.; title: The salmon rivers of England and Wales.; title: Salmon, British and colonial-Salmon-rearing at Stormontfield, and fish culture.; title: Something more about the hatching of fish.; title: The herring.; title: Popular weather prognostics.; title: Hirudiculture (leech-culture).; title: Maritime piscicultures:; title: Lagoon of Comacchio. Oyster-culture. Mussel-culture.; title: Fish diet, and its effects on the human constitution.; title: Fish-culture at Fusaro and Concarnèau.; title: Horses, ancient and modern.; title: The Arab horse of Africa.; title: Acclimatisation societies.; title: New system of sea-fishing.