Proprietor of.

As follows:— 1. Proteid (nitrogenous or albuminous) I. ORGANIC 2. Carbohydrates (sugar and starch) 3. Fats and Oils, 8. Fermentation, 49. Acetic, 49. Alcoholic, 49. Lactic, 49. Fermented Bread, 50. Fibrin, 2, 191. Figaro Sauce, 199 Mignon Fillets of Beef.