Excerpt from Diet for the Sick: A Treatise on the Values of Foods, Their Application, to Special Conditions of Health and Disease, and on the Best Methods of Their Preparation

In the preparation of the scientific portion of this work she has been materially assisted by various French and German writers, and by Pavy, Fothergill, and other English authorities, including Mrs. Ernest Hart, whose excellent work, Diet in Sickness and in Health, has been frequently quoted. She wishes also to express her indebtedness to the recently published lectures on Me Malarial Fevers, by Dr. Thayer, of Johns Hopkins University.

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