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WORKS BY DR. HODGKIN.

LECTURES ON THE MORBID ANATOMY OF THE SEROUS MEMBRANES.

VOL. I. ON THE SEROUS MEMBRANES.

This Volume contains the Author's investigations respecting Cancer, Fungoid Disease, Melanosis, &c.; and, as appended subjects, Parasitical Animals, and the pathological indications afforded by colour.

VOL. II. PART I. ON THE MUCOUS MEMBRANES.

This Volume, which treats of the Gastro-pulmonary System, as far as the termination of the small intestine, comprises the subjects of Pneumonia, Phthisis, Gastro-enteritis, the Affection Typhoide of Louis and Fever.

Published by SIMPKIN, MARSHALL & Co.

A CATALOGUE OF THE ANATOMICAL MUSEUM OF GUY'S HOSPITAL.

Arranged so as to form the Outlines of a Pathological Classification; with numerous interspersed Articles and Directions for the Preservation of Specimens, for the assistance of Medical Men and Travelling Naturalists.

Published by S. HIGHLEY.

ON THE

INFLUENCE OF PHYSICAL AGENTS ON LIFE;
By Dr. EDWARDS.

Translated from the French by Dr. HODGKIN and Dr. FISHER.
With Notes and Additions, by Dr. HODGKIN and Others.
Published by S. HIGHLEY.

WORKS BY JOHN HODGKIN.

CALLIGRAPHIA GRÆCA et PECILOGRAPHIA GRÆCA. EXCERPTA EX FRIDER. JAC. BASTII COMMENTATIONE PALEOGRAPHICA, cum Tabulis Lithographicis XX.

SPECIMENS OF GREEK PENMANSHIP, with Directions, in English, for forming the Characters.

SKETCH OF THE GREEK ACCIDENCE, arranged in a manner convenient for Transcription.

INTRODUCTION TO WRITING AND GRAMMAR.

SKETCH OF THE GEOGRAPHY OF ENGLAND.

GEOGRAPHICAL and ASTRONOMICAL DEFINITIONS.
Published by SIMPKIN, MARSHALL & Co.

CONTENTS.

saccharine roots, 71-Sugar, 72-Pulpy succulent vegetables, 73

-Raw vegetables, 74.

Animal Substances:-Flesh-meat-Fibrin, gelatine, albumen, 75-Fat,

osmasome, clean and unclean animals, 76-Mutton, 77—Beef,

veal, pork, 78-Modes of cooking, 79-Soups, 80-Salting, 81

-States of meat, 82-Birds, reptiles, 83-Fishes, 84-Shell-

fish, 86.

Choice of Food: Vegetable and Animal Food compared, 86-Regula-

tion of diet, 88-Low diet, poor diet, 90-Full diet, 91-Gene-

rous diet, 92-Regularity and temperance, 92-Examples of

Temperance: Plutarch, Cornaro, Jenkins, Parr, Effingham,

Lacedæmonians, Romans, Monks and Friars, Moravians, 94-101.

Drinks :-Absorption, and passage through the system, 101-Kinds of

drink-Diluents: Rain and snow-water, spring-water, river-water,

106-109-Stagnant water, tanks and conduits, filtration, 110—

Toast-and-water, 112-Vinegar-and-water, lemonade, wine-and-

water, 113-Beer, 114-Cider and perry, and light wines, 115, 116

-Nutritious Drinks: Milk, 116-Cheese, 117-Milk, with tea,

coffee, &c. 119-Tea, 120-Coffee, 122-Cocoa and chocolate, 124

-Soups, 125- Stimulating Drinks, 126-Strong beer, 127-

Wines, 129-Popular errors respecting wine, 132-Distilled

spirits, 133-Brandy, whiskey, 135– Gin, rum, arrack, koumis,

compounds and cordials, 136-Effects of ardent spirits, 137-158

-no danger in abandoning them, 159.-Examples of Abstinence :

American prisons, Spartans, Rechabites, Mahometans, Hottentots,

United States, Temperance Societies, 159-166.

Provocatives, 166-Sugar, 168-Tobacco: chewing, taking snuff,

smoking, 170-173-Betel-nut, bitters, acids, spices, 177-Curry,

dram-drinking, opium, 178-Dinner-pills, magnesia, quack-medi-

cines, 179-Advantages of Temperance, 181.

ADDITIONS AND NOTES TO LECT. II.

Gluten, 182.-Bread made light without yeast, 182.-Potatoes, 183.—

Sugar, 184.-Preservation of vegetables, 184.-Gelatine from bones,

185.-Processes for the preservation of food, 186.-Principles of the

art of cooking, 195.-Dietary tables, 209.-Leaden pipes, 211.-Tea,

broma, milk, 212.-Animal broths, 213.-Use and abuse of fermented

drinks, 214.-Beer between meals, 214.-Spirits not necessary against

cold, 215-Spontaneous combustion, 216.-Tendencies and effects of

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