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Subjects
Cooking, Early works to 1800, Food, Materia medicaEdition | Availability |
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1
A treatise of foods in general ...: to which are added, remarks upon each chapter, wherein their nature and uses are explained, according to the principles of chymistry and mechanism
1706, Printed for Andrew Bell at the Cross-Keys and Bible in Cornhill
in English
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Book Details
Table of Contents
(from title page) I. The difference and choice which ought to be made of each sort in particular
II. The good and ill effects produced by them
III. The principles wherewith they abound
And IV. The time, age and constitution they suit with.
Edition 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
The Physical Object
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