The philosophy of eating. By Albert J. Bellows, M.D.

CONTENTS.
PAGE
Man formed from the Dust of the Ground....... 9
Preadamite Arrangement for supplying necessary Elements. 10
The Science of Eating compared with the Science of Farming. 13
Chemical Composition of the Human Body...... 14
Classification of Food............... 16
The Wants of the System, and the Reasons for them... 19
Resources for supplying the Wants of the System.... 21
The Advantages of knowing the Laws of our Being.... 22
Wheat —its Origin, Analysis, and Uses.. 23
The Importance of retaining all the Elements in Wheat.. 27
Food containing too many heating Elements...... 29
How to enjoy Eating...............31
Microscopic Analysis of Wheat........ 32
Bread-making................. 34
Two New Plans of Bread-making, and their Objections...36
All disorganized Elements poisonous.........37
Opinions of Chemists respecting Phosphorus, &c.... 39
The French Method of Bread-making...... 41
Why Bread must be fermented or raised, Yeast, &c....43
The True Method of Bread-making........ 45
Different Kinds of Flour, and how to know which is best.. 47
Analysis of Rye, Corn, Buckwheat, Barley...... 50
Analysis of the Oat, Rice, Beans, Peas, Lentils.... 55
Starch, Arrowroot, Tapioca, Sago, Moss, Seaweed.... 62
Reindeer Moss, Irish Moss, Edible Birdsnest..... 67
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