The Sea Side book Being An Introduction to the Natural History of the British C
The Sea Side book Being An Introduction to the Natural History of the British C
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In our eReader you can find the full English version of the book. Read The Sea Side book Being An Introduction to the Natural History of the British C Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book The Sea Side book Being An Introduction to the Natural History of the British C
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John Davy, from which the propor- tional amount of nutriment in each may be inferred. Fractional parts are purposely omitted.
Beef Brande. . 26 Davy. . 26 Pollack . . .
Davy. . 19 Veal . . Mutton . Pork . 25 . . 29 . . 24 . 27 . 26 30 Whiting. . . . Gurnard .... Dory .
. 21 . 23 . 22 Chicken . Cod-fish . 27 . 21 . 27 . 19 Mackerel . . . Skate ....
. 27 . 22 Haddock .
. 18 .
. 20 Salmon ....
. 29 Sole . 21 .
21 22 Turbot . 20 Char . . .
. 22 Brill 20 Smelt 19 Hake .
. 17 But an interesting commu...nication on this subject has very recently been published in the " Transactions of the Royal Society of Edinburgh, " contributed by Dr. John Davy, and read in April, 1853, the import- ance of which will, it is hoped, be an excuse for this partial reproduction.
" What are the nutritive qualities of fish, compared with other kinds of animal food ? Do different species of fish differ materially in degree in nutritive power ? Have fish, as food, any peculiar or special properties ? These are questions, amongst many others, which may be asked, but which, in the present state of our know- ledge, I apprehend it would be difficult to answer in a manner at all satisfactory.
What to read after The Sea Side book Being An Introduction to the Natural History of the British C?
You can find similar books in the "Read Also" column, or choose other free books by William H William Henry Harvey to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
John Davy, from which the propor- tional amount of nutriment in each may be inferred. Fractional parts are purposely omitted.
Beef Brande. . 26 Davy. . 26 Pollack . . .
Davy. . 19 Veal . . Mutton . Pork . 25 . . 29 . . 24 . 27 . 26 30 Whiting. . . . Gurnard .... Dory .
. 21 . 23 . 22 Chicken . Cod-fish . 27 . 21 . 27 . 19 Mackerel . . . Skate ....
. 27 . 22 Haddock .
. 18 .
. 20 Salmon ....
. 29 Sole . 21 .
21 22 Turbot . 20 Char . . .
. 22 Brill 20 Smelt 19 Hake .
. 17 But an interesting commu...nication on this subject has very recently been published in the " Transactions of the Royal Society of Edinburgh, " contributed by Dr. John Davy, and read in April, 1853, the import- ance of which will, it is hoped, be an excuse for this partial reproduction.
" What are the nutritive qualities of fish, compared with other kinds of animal food ? Do different species of fish differ materially in degree in nutritive power ? Have fish, as food, any peculiar or special properties ? These are questions, amongst many others, which may be asked, but which, in the present state of our know- ledge, I apprehend it would be difficult to answer in a manner at all satisfactory.
What to read after The Sea Side book Being An Introduction to the Natural History of the British C?
You can find similar books in the "Read Also" column, or choose other free books by William H William Henry Harvey to read onlineMoreLess
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