Excerpt from The Health Exhibition Literature, Vol. 6
The Digestive Ferments And The Chemical Processes Of Digestion. By Professor Arthur Gamgee, M.D., F.R.S.; The Rearing Of Hand-Fed Infants. By Edmund Owen, M.B., F.R.C.S. With an Introduction by Charles West, M.D., F.R.C.P.; Practical Dietetics, Especially In Relation To Preserved And Condensed Foods. By Professor F. De Chaumont, M.D., F.R.S.; The Chemistry Of Bread-Making. By Professor Charles Graham, D.Sc., F.I.C.; The Science Of Cookery. By W. Mattieu Williams; Pure Milk. By G.W. Wigner, F.I.C., F.C.S.; The English Dairy. By Professor J. P. Sheldon; The Danish Dairy. By Alexander Mariboe; Dairy Management. By Miss Smithard; The ?sthetical Use Of Wine And Its Influence Upon Health. By J. L. W. Thudichum, M.D., F.R.C.P.
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