 | William Prout - 1834 - 616 pages
...to this object, the more nearly do they approach perfection. Even in the utmost refinements of his luxury, and in his choicest delicacies, the same great...alimentary prototype MILK, as furnished to him by nature. CHAPTER III. OF THE DIGESTIVE PROCESS; AND OF THE GENERAL ACTION OF THE STOMACH AND DUODENUM. WE proceed... | |
 | 1834 - 864 pages
...believe it, is the sole end and object of his exertions. Even in the utmost refinement of his luxury the same great principle is attended to ; and his...their various forms and combinations, are nothing more nor less than disguised imitations of the simple elementary prototype, milk.* It follows, therefore,... | |
 | William Gifford, Sir John Taylor Coleridge, John Gibson Lockhart, Whitwell Elwin, William Macpherson, William Smith, Sir John Murray (IV), Rowland Edmund Prothero (Baron Ernle) - 1834 - 596 pages
...the utmost refinement of his luxury the same great principle is attended to ; und his sugar and Hour, his eggs and butter, in all their various forms and combinations, are nothing more nor less than disguised imitations of the simple elementary prototype, milk.* It follows, therefore,... | |
 | Thomas Chalmers - 1836 - 572 pages
...to this object, the more nearly do they approach perfection. Even in the utmost refinements of his luxury, and in his choicest delicacies, the same great...alimentary prototype MILK, as furnished to him by nature. CHAPTER III. OF THE DIGESTIVE PROCESS ; AND OF THE GENERAL ACTION OF THE STOMACH AND DUODENUM. WE proceed... | |
 | 1836 - 300 pages
...to this object, the more nearly do they approach perfection. Even in the utmost refinements of his luxury, and in his choicest delicacies, the same great...attended to ; and his sugar and flour, his eggs and butle-, in all their various forms and combinations, are nothing more or hss, than disguised imitations... | |
 | Perceval B. Lord - 1839 - 476 pages
...and in our choicest delicacies, the same great principle is attended to, and the sugar and flour, the eggs and butter, in all their various forms and combinations, are nothing more than disguised imitations of the great alimentary prototype, milt, as presented to us by nature." We... | |
 | Martyn Paine - 1840 - 830 pages
...Patholog. Anat. vol. ip 295. (9) Dr. Elliotson says that " even in the utmost refinement of his (man's) luxury, and in his choicest delicacies, the same great...their various forms and combinations, are nothing more than disguised imitations of the great alimentary prototype, milk, as presented to him by nature."... | |
 | Thomas Andrew - 1842 - 728 pages
...exertions. Even in the utmost refinement of his luxury, the same great principle is attended to, and liis sugar and flour, his eggs and butter, in all their various forms and combinations, are nothing more nor less than disguised imitations of the simple elementary prototype, milk. To this wise provision... | |
 | 1845 - 412 pages
...with saccharine principles, in the form of bread and vegetables. Even in the utmost refinements of his luxury, and in his choicest delicacies, the same great...their various forms and combinations, are nothing more nor less than disguised imitations of the great alimentary prototype — milk — as presented to him... | |
 | Stephen Henry Ward - 1853 - 432 pages
...to this object, the more nearly do they approach perfection. Even in the utmost refinements of his luxury, and in his choicest delicacies, the same great...the great alimentary prototype milk, as furnished to man by nature." * In reading the above passage, it is important to remember that the saccharine and... | |
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... the more nearly do they approach perfection. Even in the utmost refinements of his luxury, and in his choicest delicacies, the same great principle is attended to ; and his sugar and flour, his eggs and butter, in all their various forms and combinations,... 
