A dictionary of diet
Subtitle: being a practical treatise on all pabulary and nutritive substances, solid and fluid with their compounds, used as food; including the observations of eminent philosophers, physicians, gastronomers, and other industrious inquirers into the true science of eating, drinking and preserving health, through the medium of well regulated and easily digestible food, founded on the known specific properties of all kinds of human ailment; with the means of prevention and cure of the diseases resulting from a deranged condition of the organs of digestion, etc., etc
By: by J.S. Forsyth
Contributors: University of Leeds. Library
Publisher: Henry Cremer
Published: 1833
Place of publication: London
Language: eng
Number of pages: 403
Subjects: Food; Cooking; Dictionaries
Notes: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

The University of Leeds Library.