A brief guide to the Food Collection

Оглавление

Bethnal Green Museum. A brief guide to the Food Collection

A brief guide to the Food Collection

Table of Contents

THE BETHNAL GREEN BRANCH OF THE SOUTH KENSINGTON MUSEUM

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

The following Publications are on Sale at the Catalogue Stall

Instruction in Science and Art in the Eastern and North-Eastern Districts of the Metropolis, in connexion with the Science and Art Department

BETHNAL GREEN BRANCH OF THE SOUTH KENSINGTON MUSEUM

Footnote

Отрывок из книги

Bethnal Green Museum

Published by Good Press, 2021

.....

Class I.— Alimentary or Necessary . Water .

Class II.— Medicinal or Auxiliary .

.....