A treatise of foods in general ... :
to which are added, remarks upon each chapter, wherein their nature and uses are explained, according to the principles of chymistry and mechanism /
written in French by M. Louis Lemery, regent-doctor of the Faculty of Physick at Paris, and of the Academy Royal of Sciences ; now done in English.

Description

Main Author

Lémery, Louis, 1677-1743

Related Names

Bell, Andrew, -1720?, bookseller.
Hay, D., active 1745, translator.

Language(s)

English

Published

London : Printed for Andrew Bell at the Cross-Keys and Bible in Cornhill, 1706.

Subjects

Materia medica > Materia medica / Early works to 1800.
Food > Food / Early works to 1800.
Cooking > Cooking / Early works to 1800.

Note

Translated by D. Hay. See Vicaire.
The title page is a cancel, probably a reimpression of the 1704 edition. See ESTC.
Includes index.
Advertisements on leaf Y4.
Initial leaf blank.
Signatures: A⁸ (±A1,2) a⁸ b⁴ B-X⁸ Y⁴.

Physical Description

[20], xx, 320, [8] pages ; 20 cm (8vo)

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