Note 62 — Chapter II
Reading edition
The division of food into azotized and non-azotized is said to have been first pointed out by Magendie. See Müller's Physiology, vol. i. p. 525. It is now recognised by most of the best authorities. See, for instance, Liebig's Animal Chemistry, p. 134; Carpenter's Human Physiology, p. 685; Brande's Chemistry, vol. ii. pp. 1218, 1870. The first tables of food constructed according to it were by Boussingault; see an elaborate essay by Messrs. Lawes and Gilbert on The Composition of Foods, in Report of British Association for 1852, p. 323: but the experiments made by these gentlemen are neither numerous nor diversified enough to establish a general law; still less can we accept their singular assertion, p. 346, that the comparative prices of different foods are a test of the nutriment they comparatively contain.