onsumption, whether albumins, fats, hydrate of carbon, or sugar, etc., or again an association of these principles

ment, its centesimal composition, or its immediate composition, should be established; its theo

organism of articles of food alone or mixed with other foods should be determined, taki

nutritive substance is advantageous, the valuation of what we have called, with Prof. Landouzy, the econo

es into consideration, that we shall be justified in attributing to th