PART II.—FOODS AND THEIR MEDICINAL USES
Reading edition
PART II.—FOODS AND THEIR MEDICINAL USES
Almond
Apple
Asparagus
Banana
Barley
Blackberry
Black Currant
Brazil Nuts
Beans, Peas, and Lentils
Beet
Cabbage
Caraway Seed
Carrot
Celery
Cresses
Chestnut
Cinnamon
Cocoanut
Coffee
Date
Elderberry
Fig
Grape
Gooseberry
Lavender
Lemon
Lettuce
Nettle
Nuts
Oat
Olive
Onion
Orange
Parsley
Pear
Pea Nut
Pine-Apple
Pine Kernel
Plum, Prune
Potatoe
Radish
Raspberry
Rice
Rhubarb
Sage
Strawberry
Spinach
Tomato
Turnip
Thyme
Walnuts
Wheat