The Food of London: A Sketch of the Chief Varieties, Sources of Supply, Probable Quantities, Modes of Arrival, Processes of Manufacture, Suspected Adulteration, and Machinery of Distribution, of the Food for a Community of Two Millions and a Half |
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Common terms and phrases
acre adulteration amount animals annually appears arrive average become beef beer Billingsgate bread bring brought bushels butchers butter called carried cattle century cheese coffee commodities companies concerning consumed consumption containing corn curious dealers duty eggs employed England English establishment estimate farmers fish flour foreign four fruit gallons Garden give given ground half head houses hundred important increase kinds Kingdom less London malt means meat metropolis milk million mode nearly notice obtained perhaps persons pigs port pounds present probably produce provisions purchase quantity quarter railway received relation remarkable respect retail sacks salt sell sheep shillings ships Smithfield sold spirit Street sugar supply thousand tobacco tons trade United vegetables vessels weight whole wine
Bibliographic information
| Title | The Food of London: A Sketch of the Chief Varieties, Sources of Supply, Probable Quantities, Modes of Arrival, Processes of Manufacture, Suspected Adulteration, and Machinery of Distribution, of the Food for a Community of Two Millions and a Half The Food of London: A Sketch of the Chief Varieties, Sources of Supply, Probable Quantities, Modes of Arrival, Processes of Manufacture, Suspected Adulteration, and Machinery of Distribution, of the Food for a Community of Two Millions and a Half, George Dodd |
| Author | George Dodd |
| Publisher | Longmans, Brown, Green and Longmans, 1856 |
| Original from | Harvard University |
| Digitized | 22 Apr 2008 |
| Length | 524 pages |
| Export Citation | BiBTeX EndNote RefMan |