ON FOOD being Lectures delivered at the South Kensington Museum by E Lankester, MD, FRS was published 1861 in London by Robert Hardwicke, 1st edition measuring 7 1/2" x 5" with 3/4 leather binding stamped at bottom of front endpaper reverse "bound by C Winstanley, Manchester;" marbled boards, endpapers and page edges, 385 pages, b+w text drawings, frontis illustrations and chapter headings.

Content includes first and second course: water, salt, heat giving foods, oil, butter and fat, flesh-forming food, animal food, alcohol, wine, spirits and beer, condiments and spices, tea, coffee and chocolate, and tobacco.

The bookplate of Thomas Sebastian Bazley, baronet of Hatherop is attached inside the front cover.

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