An Estimate Of The Nutritive And Digestible Qualities Of Several Species Of Aliment, As Derived From The Application Of The Physiological And Chemical Principles Established In The Preceding Pages.

Milk, although fluid, is, in fact, a mixture of solid and liquid aliment - its chemical composition - Cream, Curd, Cheese - Eggs - Fish - Birds - Farinaceous Aliments; Bread, etc. - Potatoes - Rice - Pulses - Fruits - Plurality- of Food.

191. Were I to follow the steps of all preceding-writers on dietetics, I should present a catalogue of the uutrientia, and introduce, under each article, a history of its composition and virtues; but the utility of general principles is to abbreviate labour, and to class under a few heads those remarks which were previously scattered and unconnected.

192. We have seen that the nutritive qualities of a substance depend upon its composition; but that its digestibility may be influenced by various mechanical causes. It is by such tests that we have now to examine the several classes of aliment, and to assign to the individual bodies which they comprehend their relative value as articles of diet.