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| Useful literature for Beginners. |
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| Vegetarianism and Manual Labour. 1/2d. |
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| The Liver: Its Influence on Health. Dr. Kellogg. ONE |
| In Praise of Simpler Life. Eustace H. Miles PENNY |
| Forty Vegetarian Dinners. 135 Recipes EACH. |
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| Chemistry of Food. By A.W. Duncan, F.C.S. |
| Paper Copies 3d; Cloth 6d. |
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| The First Step. Tolstoy. 3d. |
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| Science in the Daily Meal. 3d. |
| Fruits, Nuts, and Vegetables: Their uses as Food EACH. |
| and Medicine |
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| _Postage extra._ |
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| From The Vegetarian Society, 257 Deansgate, Manchester. |
|____________________________________________________________|
PREFACE.
The first edition of 1884 contained but 5 pages of type; the second of
1898, 14 pages. Only by conciseness has it been possible to give even a
summary of the principles of dietetics within the limit or this pamphlet.
Should there appear in places an abruptness or incompleteness of
treatment, these limitations must be my excuse.
Those who wish to thoroughly study the science of food are referred to the
standard work, "Food and Dietetics," by Dr. R. Hutchison (E. Arnold,
16s.). The effects of purin bodies in producing illness has been patiently
and thoroughly worked out by Dr. Alexander Haig. Students are referred to
his "Uric Acid, an epitome of the subject" (J. & A. Churchhill, 1904,
2s.6d.), or to his larger work on "Uric Acid." An able scientific summary
of investigations on purins, their chemical and pathological properties,
and the quantities in foods will be found in "The Purin Bodies of Food
Stuffs," by Dr. I. Walker Hall (Sherratt & Hughes, Manchester, 1903,
4s.6d.). The U.S. Department of Agriculture has made a large number of
elaborate researches on food and nutrition. My thanks are due to Mr.
Albert Broadbent, the Secretary of the Vegetarian Society, for placing
some of their bulletins in my hands, and for suggestions and help. He has
also written several useful popular booklets on food of a very practical
character, at from a penny to threepence each.
Public-domain text, read in full here on John Shaqi.
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