Kapitel

The Second Part. The Tastes and Vertues Of Spontaneous English Plants

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Digitalisierung: Freiberg TU BA

Public Domain Mark 1.0

Language: Englisch

Bibliographic citation: Floyer, John. - Pharmako-Basanos, Or, The Touch-stone of Medicines : Discovering the Vertues Of Vegetables, Minerals, & Animals By Their Tastes & Smells ; 1

Published

1687

Delivered via: Sächsische Landesbibliothek - Staats- und Universitätsbibliothek Dresden

Sponsorship: LDP Sachsen

Last update: 27.10.2023, 9:07 AM CEST

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Universitätsbibliothek 'Georgius Agricola' der TU Bergakademie Freiberg

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Kapitel

Time of origin

1687

Other Objects (12)

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The First Part. Of Tastes in general

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Of The Tastes and Vertues Of Minerals. An Appendix to the Third Part of Vol. I

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The Preface

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The Fifth Part. Specificks Classed, As they are distinguisht by their Tastes, and by the Humors, which they correct

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[Errata]

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Gratulationsschriften

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Widmung

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Dedication

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To The Reader

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Errata

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The Third Part. The Tastes and Vertues Of The Products of Vegetables, (Viz.) Gums, Resins, Turpentines, &c.

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The Sixth Part. A New Method for distinguishing Vegetables Into several Classes, By the Taste and Smell and their Several Juices

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The First Part. Of Tastes in general

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Of The Tastes and Vertues Of Minerals. An Appendix to the Third Part of Vol. I

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The Preface

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The Fifth Part. Specificks Classed, As they are distinguisht by their Tastes, and by the Humors, which they correct

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[Errata]

Kapitel

Gratulationsschriften

Kapitel

Widmung

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Dedication

Kapitel

To The Reader

Kapitel

Errata

Kapitel

The Third Part. The Tastes and Vertues Of The Products of Vegetables, (Viz.) Gums, Resins, Turpentines, &c.

Kapitel

The Sixth Part. A New Method for distinguishing Vegetables Into several Classes, By the Taste and Smell and their Several Juices

Kapitel

The First Part. Of Tastes in general

Kapitel

Of The Tastes and Vertues Of Minerals. An Appendix to the Third Part of Vol. I

Kapitel

The Preface

Kapitel

The Fifth Part. Specificks Classed, As they are distinguisht by their Tastes, and by the Humors, which they correct

Kapitel

[Errata]

Kapitel

Gratulationsschriften

Kapitel

Widmung

Kapitel

Dedication

Kapitel

To The Reader

Kapitel

Errata

Kapitel

The Third Part. The Tastes and Vertues Of The Products of Vegetables, (Viz.) Gums, Resins, Turpentines, &c.

Kapitel

The Sixth Part. A New Method for distinguishing Vegetables Into several Classes, By the Taste and Smell and their Several Juices

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The Second Part. The Tastes and Vertues Of Spontaneous English Plants

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Other Objects (12)

The First Part. Of Tastes in general

Of The Tastes and Vertues Of Minerals. An Appendix to the Third Part of Vol. I

The Preface

The Fifth Part. Specificks Classed, As they are distinguisht by their Tastes, and by the Humors, which they correct

[Errata]

Gratulationsschriften

Widmung

Dedication

To The Reader

Errata

The Third Part. The Tastes and Vertues Of The Products of Vegetables, (Viz.) Gums, Resins, Turpentines, &c.

The Sixth Part. A New Method for distinguishing Vegetables Into several Classes, By the Taste and Smell and their Several Juices

The First Part. Of Tastes in general

Of The Tastes and Vertues Of Minerals. An Appendix to the Third Part of Vol. I

The Preface

The Fifth Part. Specificks Classed, As they are distinguisht by their Tastes, and by the Humors, which they correct

[Errata]

Gratulationsschriften

Widmung

Dedication

To The Reader

Errata

The Third Part. The Tastes and Vertues Of The Products of Vegetables, (Viz.) Gums, Resins, Turpentines, &c.

The Sixth Part. A New Method for distinguishing Vegetables Into several Classes, By the Taste and Smell and their Several Juices

The First Part. Of Tastes in general

Of The Tastes and Vertues Of Minerals. An Appendix to the Third Part of Vol. I

The Preface

The Fifth Part. Specificks Classed, As they are distinguisht by their Tastes, and by the Humors, which they correct

[Errata]

Gratulationsschriften

Widmung

Dedication

To The Reader

Errata

The Third Part. The Tastes and Vertues Of The Products of Vegetables, (Viz.) Gums, Resins, Turpentines, &c.

The Sixth Part. A New Method for distinguishing Vegetables Into several Classes, By the Taste and Smell and their Several Juices

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