Note 65 — Chapter II
Reading edition
Prout's well-known division into saccharine, oily, and albuminous, appears to me of much inferior value, though I observe that it is adopted in the last edition of Elliotson's Human Physiology, pp. 65, 160. The division by M. Lepelletier into ‘les alimens solides et les boissons’ is of course purely empirical. Lepelletier, Physiologie Médicale, vol. ii. p. 100, Paris, 1832. In regard to Prout's classification, compare Burdach's Traité de Physiologie, vol. ix. p. 240, with Wagner's Physiology, p. 452.