It takes the average reader 1 hour and 52 minutes to read A Treatise on the Various Kinds and Qualities of Foods by William Forster
Assuming a reading speed of 250 words per minute. Learn more
The 18th century was a wealth of knowledge, exploration and rapidly growing technology and expanding record-keeping made possible by advances in the printing press. In its determination to preserve the century of revolution, Gale initiated a revolution of its own: digitization of epic proportions to preserve these invaluable works in the largest archive of its kind. Now for the first time these high-quality digital copies of original 18th century manuscripts are available in print, making them highly accessible to libraries, undergraduate students, and independent scholars. Medical theory and practice of the 1700s developed rapidly, as is evidenced by the extensive collection, which includes descriptions of diseases, their conditions, and treatments. Books on science and technology, agriculture, military technology, natural philosophy, even cookbooks, are all contained here. ++++ The below data was compiled from various identification fields in the bibliographic record of this title. This data is provided as an additional tool in helping to insure edition identification: ++++ British Library T111923 With a final advertisement leaf. Newcastle upon Tyne: printed by John White, for the author, 1738. 108, [4]p.; 8°
A Treatise on the Various Kinds and Qualities of Foods by William Forster is 112 pages long, and a total of 28,224 words.
This makes it 38% the length of the average book. It also has 34% more words than the average book.
The average oral reading speed is 183 words per minute. This means it takes 2 hours and 34 minutes to read A Treatise on the Various Kinds and Qualities of Foods aloud.
A Treatise on the Various Kinds and Qualities of Foods is suitable for students ages 10 and up.
Note that there may be other factors that effect this rating besides length that are not factored in on this page. This may include things like complex language or sensitive topics not suitable for students of certain ages.
When deciding what to show young students always use your best judgement and consult a professional.
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