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FOTHERGILL, John Milner   11 April 1841-1888


For the life of this doctor and writer on medical topics see "Autobiography of the late J. Milner Fothergill, M.D., London, England" in "New England medical monthly', Vol. XXI, Nos. 2-11, February 1902-November 1902. @Fothergill included a section on cookery in his "Domestic economy for schools in three parts, complete', London: William Isbister Ltd, 1881.

  • Food for the invalid, the convalescent, the dyspeptic and the gouty
  • Subjects: invalid cookery,

    • 1. Food for the invalid; | the convalescent; | the dyspeptic; | and the gouty. | By | J. Milner Fothergill, M.D., Edin., | Member of the Royal College of Physicians of London. | Senior Assistant Physician to the City of London Hospital for Diseases of the | Chest (Victoria Park). | Assistant Physician to the West London Hospital. | Associate Fellow of the College of Physicians of Philadelphia
      London: Macmillan and Co; 1880
      18.5 x 12.0 cm   Pp [i-viii], [1] 2-157 [158], [i-ii] ads   Maroon cloth  
      GB:   LB   LWel   LoEN   OB   *OPo(F)  
      US:   MB   OCl   MiU   OClM   DNLM  

      Printed on the title-page is the quotation ""May good digestion wait on appetite; and health on both.^"" The preface is dated 23 Somerset Street, Portman Square, W, 1880.
      The LB copy has eight pages of advertisements following page 158.

    • 2. — Food for the invalid; | the convalescent; | the dyspeptic; | and the gouty. | By | J. Milner Fothergill, M.D., Edin., | Physician to the City of London Hospital for Diseases of the Chest (Victoria Park). | Hon. M.D. Rush College, Ill. | Associate Fellow of the College of Physicians of Philadelphia. | Second edition, | revised and enlarged.
      London: Macmillan and Co; 1884
      18.5 x 12.0 cm   Pp [i-viii], [1] 2-167 [168]   Maroon cloth  
      GB:   *LB   OB  
      US:   DNLM   NN  

      The quotation on the title-page of the first edition is repeated here. The preface to the second edition is dated 110 Park Street, Grosvenor Square, W, 1884.
      There are 298 numbered recipes followed by three appendices on stewed fruit, the digestion of fat, and artificial digestive agents.% 1073

    • 3. — [Another edition, 1894]
      US:   NN  

      NN lists this edition with Horatio Wood as joint author, London [etc]: Macmillan and Co, 1894.% American editions: NUCat records an edition with Horatio C. Wood as joint author, New York: Macmillan and Co, 1880.% 1074

  • The food we eat
  • Subjects: gastronomy,

    • 1. The food we eat: | why we eat it, | and whence it comes. | By | J. Milner Fothergill, M.D., | author of "Food for the Invalid, the Dyspeptic, and the Gouty;" | "The Maintenence of Health," etc. etc. | Edited by A. Beatrice R. Fothergill.
      London: Griffith and Farran (successors to Newbery and Harris); New York: E. P. Dutton and Co; 1882
      16.5 x 10.5 cm   Pp [5-10] 11-140   [1s on binding]   Frontis of digestive tract  
      GB:   LB micro OB   LWel   *LoEN   OB  
      US:   PPC   NN  

      Printed on the title-page are the quotations ""Man shall not live by bread alone.^"' and ""Give me neither poverty nor riches; feed me with food convenient for me.^"" A preliminary note says that, with one exception, all the chapters appeared under the title "Pro bono publico' in "Burlington magazine' in 1881.
      Although at first glance the book appears to be the type that analyses each food solely by its composition and digestibility, the author is also interested in other aspects of eating. The second and third chapters discuss the social side of eating and in the following chapters on different foodstuffs he considers the merits of different modes of preparation from the point of view of taste as well as digestion and interweaves information on other nations' eating habits. The final chapter, "The dietary of 2,000 AD' is a fanciful account of man's future diet.


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