FORDYCE (George). A Treatise on the Digestion of Food.1791

London: Printed for J. Johnson, Second Edition, corrected, x, [2], 204 pp., contemporary calf, gilt, slightly rubbed. The author, a Fellow of the Royal College of Physicians, intends to "show what species of food are adapted more, or less, to the present state of the stomach, and perhaps the other organs of digestion, whatever that may be." He rejected all purely mechanical and chemical theories, and treated digestion as a physiological process. Blake, p.150.