History of Cultivated Vegetables V2: Comprising Their Botanical, Medicinal, Edible, and Chemical Qualities (1822)

The book ""History Of Cultivated Vegetables V2"" by Henry Phillips, published in 1822, is a comprehensive guide to the botanical, medicinal, edible, and chemical qualities of various vegetables that have been cultivated throughout history. The second volume of the series, this book covers a wide range of vegetables including root vegetables, leafy greens, and fruits. The author delves into the origins of these vegetables, their historical uses, and how they have been adapted and cultivated over time. The book also explores the medicinal properties of these vegetables and how they have been used in traditional medicine. In addition, the author provides detailed information on the nutritional and chemical properties of each vegetable, including their vitamin and mineral content. This book is a valuable resource for anyone interested in the history and science of cultivated vegetables.In Two Volumes.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.