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Author
Hartman, G. (George)
2
Digby, Kenelm, Sir, 1603-1665.
Subject
2
Medicine -- Formulae, receipts, prescriptions.
1
Alchemy.
1
Cookery, English -- Early works to 1800.
1
Medicine, Magic, mystic, and spagiric.
1
Medicine, Popular -- Early works to 1800.
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PUB
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English
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Literary and Linguistic Data Service
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Author: Hartman, G. (George)
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Text
Literary and Linguistic Data Service
The true preserver and restorer of health being a choice collection of select and experienced remedies for all distempers incident to men, women, and children : selected from and experienced by the most famous physicians and chyrurgeons in Europe : together with Excellent directions for cookery ... : with the description of an ingenious and useful engin for dressing of meat and for distilling th[e] choicest cordial waters with-out wood coals, candle or oyl : published for the publick good / by G. Hartman.
Publisher:
(
University of Oxford
/
2009-10)
Author(s):
Hartman, G. (George)
This item contains no files.
Publicly Available
Text
Literary and Linguistic Data Service
A choice collection of rare secrets and experiments in philosophy as also rare and unheard-of medicines, menstruums and alkahests : with the true secret of volatilizing the fixt salt of tartar / collected and experimented by the honourable and truly learned Sir Kenelm Digby, Kt., Chancellour to Her Majesty the Queen-Mother ; hitherto kept secret since his decease, but now published for the good and benefit of the publick by George Hartman.
Publisher:
(
University of Oxford
/
2003-01)
Author(s):
Digby, Kenelm, Sir, 1603-1665.
and
Hartman, G. (George)
This item contains no files.
Publicly Available
Text
Literary and Linguistic Data Service
Choice and experimented receipts in physick and chirurgery as also cordial and distilled waters and spirits, perfumes, and other curiosities / collected by ... Sir Kenelm Digby, Knight ...
Publisher:
(
University of Oxford
/
2003-01)
Author(s):
Digby, Kenelm, Sir, 1603-1665.
and
Hartman, G. (George)
This item contains no files.
Publicly Available
