Kidney, i. 93 Knowledge versus Quackery, i. 26 Labour, Excessive, Effect of, ii. 313 Laws, Organic, i. 1 Lead, Effect of, on Health of Artisans, Leamington Waters, ii. 252, 255, 267 Liquors, Fermented, i. 252. Lucca Waters, ii, 261 359 Materials for the Under-garment, ii. 180 Matlock Waters, ii. 258, 265 Meats, i. 80; Extract of, i. 293, 335 Mediterranean, Climates of Islands Melon, i. 199, 206 Mental Culture, ii. 328 Effect on Mental Faculties, Excessive Use of, Mental Torpor of Infancy, ii. 335 Mesmerism, Assumptions of, ii. 286 Mind, Influence of, on Digestion, Mineral Waters, ii. 245 Moffat Waters, ii. 252 Molecular Changes during Digestion, Mont d' Or Waters, ii. 253 Moss, Iceland, i. 219 Motor Powers, Development of, Mott, Mr., on Pauper Dietaries, New Bread, i. 148 Nitrogen, System's Expenditure of, i. 61 Nitro-Muriatic Acid Bath, ii. 238 Nutrition, Effect of Muscular Exer- Oats, i. 170 Oatmeal, i. 167; Oatmeal Brose, i. 175; Oatmeal Porridge, i. 174 Oil, Olive, i. 212, 230 Oolite Formation, ii. 265 Panary Fermentation, i. 145 Pancreatic Secretion, i. 160 Parsley, i. 235 Parsnip i. 185, 191 Partridge, i. 96 Pastry, i. 165 Pea, i. 185, 191 Peach, i. 199, 204 Peak of Derbyshire, ii. 261 Pearl Barley, i. 180 Peas-meal, i. 184 Pepper, i. 233 Pepsin, i. 34 Regimental Hospital Dietary, i. 311 Report on Dietaries, by Sir David Required Quantity of Food, i. 294 Respiratory Aliment, i. 113 Riding, as a Means of Exercise, ii. 32 Roasted Meats, i. 87 Rum, i. 252, 262 Russia, Use of Baths in, ii. 228 Rye, i. 181 Salt-Water Bath, ii. 231 Sanatory Neglect, Instances of, i. 25 Sauer Kraut, i. 190 Seafaring Life, Effect of, on Health, Seakale, i. 185 Seasoning Herbs, i. 235 Seasons, Effect of, on Climate, ii. 127 Seguin, M., Experiments of, ii. 168 Seltzer Waters, ii. 253 Sentient Powers, Development of, Sepulture, Intra-Mural, ii. 79 Sex, Adaptation of Muscular Exer- Sherry, i. 222, 262 Shower-Bath, ii. 233 Shrimp, i. 107 Simplicity of Diet, i. 290 Skimmed Milk, i. 120 Skin, Functions and Uses of the, Spices, i. 233 Spinach, i. 185, 189 Sponging the Surface of the Body, Sprat, i. 106 Stays, Strictures on the Use of, Starch, i. 212 Stewed Meats, i. 88 of Mineral Stony-Middleton Waters, ii. 264 Sugar, i. 212, 220; Cane Sugar, Sympathy between the Skin and the Table, Dr. Beaumont's, of Com- Table of Proportional Water, Albu- Table, by Drs. Alison and Christison, Tabular Estimate of Different Public Tapioca, i. 218 Tea, i. 236, 240 Temperature of Rooms, ii. 109 Temperature, External, Adaptation of System to, ii. 206 Tendencies of Dyspepsia, i. 50: Theobromine, i. 237 Thermal Mineral Waters, ii. 257 Thyme, i. 235 Toasted Bread, i. 149 Tobacco, i. 275, 278 Tongue, i. 93 Töplitz Waters, ii. 261 R WORKS BY DR. ROBERTSON, OF BUXTON. 8vo, cloth, pp. 372, price 10s. 6d., THE NATURE AND TREATMENT OF GOUT. "Dr. Robertson's work is the most complete monograph on the subject of gout with which we are acquainted. . . . We think that he has not only succeeded in placing together, to the best advantage, the chemical facts illustrative of the pathology of gout, which have of late years been adduced, but also in giving a very complete and useful general history of the disease from his own observation. The work is evidently the result of considerable practical acquaintance with gout in its various forms."-Medical Gazette. "Replete with information, brought down to the latest period, and of a very practical character. . . . It is difficult to specify any one part of the volume as more deserving attention than another, for all are ably done. . . . The scenes which he describes he has evidently often witnessed. In the chapter on treatment, his observations on the uses and abuses of different medicines, and their appropriate mode of administration, are valuable, and should be studied with great attention."-Edinburgh Medical and Surgical Journal. The "This work is evidently the production of a physician practically acquainted with the subject on which he writes, and the result of much experience and reflection. knowledge acquired during the last half century is not lost sight of, and the light which modern chemistry and modern researches generally have thrown on various questions in physiology and pathology, is clearly traceable in the pages of Dr. Robertson's work. The ample means of observation which the author has evidently enjoyed and made use of, invest this portion of his subject (the history and treatment of gout) with an interest and authority which cannot fail to render it generally useful to those who are less favourably situated. . . . The observations on the effects of colchicum on the fibrous tissues, on its use in gout, and on the general principles of treatment of the disease, and the remarks on the diagnosis of gout from rheumatism, and on the connection of the former disorder with cachectic and disordered states of the system, will well repay a careful perusal; and we cannot conclude this notice of Dr. Robertson's treatise without cordially recommending it as a sound and practical work, fitted for reference both as a work of information on the subject, and as a guide to practice."-Provincial Medical and Surgical Journal. Also, in Two Volumes Post 8vo, cloth pp. 355 and 353, price 12s., A TREATISE ON DIET AND REGIMEN; Fourth Edition, Re-written and much Enlarged. "The first edition of this work appeared so long back as 1835. The treatise was short, condensed, sensible, and perspicuous; and contained a view of dietetics, in which, with close adherence to scientific principles, information on all topics relating to dietetic and hygienic management was conveyed in a popular and interesting form. Since that time the work has passed through three editions, in each of which the author has studied to introduce all those improvements which the gradual progress of science during the interval, and his own experience in a situation where he has occasion to observe much of the effects of diet, have enabled him to do. "The present is in all respects a greatly improved form of the work. It is manifest that Dr. Robertson has been at no ordinary pains in explaining the scientific principles of diet, according to the most recent and most approved chemical and physiological doctrines. * * "In conclusion, we have only to say, that, while the medical reader seeking information will peruse this volume with advantage, it must prove highly useful to the general reader and invalid, or dyspeptic, in warning what to avoid and what to choose."-Edinburgh Medical and Surgical Journal. "The treatise will form a valuable addition to our stock of knowledge on the subjects of which it treats."-Lancet. "A sensible and useful book. It is written in a plain unaffected manner, and contains much valuable information."-British and Foreign Medical Review. 66 A good work."--Medico-Chirurgical Review. |