Paris: From Memoires de l'Academie Royale des Sciences, Paris, 1732. 4to. 17-30 pp. (extraction). Blue wrappers with manuscript title on front cover, author's name and date of publication handwritten in upper left corner of front cover. Item #2794
First edition of this interesting article on the chemistry of meat for purposes of cooking, plus a section on the chemistry of bread. The best means by which to create broths from the bones of various animals, including beef, deer, whey, carp and crayfish. Of particular interest is a section on snakes.