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Private Memoirs Of Sir Kenelm Digby. [with] Castrations From The Private Memoirs

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This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

66 pages, Paperback

Published February 9, 2018

About the author

Kenelm Digby

101 books2 followers
Sir Kenelm Digby was an English courtier and diplomat. He was also a highly reputed natural philosopher, and known as a leading Roman Catholic intellectual and Blackloist.

Digby published in 1638, A Conference with a Lady about choice of a Religion; in 1644 he published together two major philosophical treatises, The Nature of Bodies and On the Immortality of Reasonable Souls; in 1661, Discourse Concerning the Vegetation of Plants. Digby is known for the publication of a cookbook, The Closet of the Eminently Learned Sir Kenelme Digbie Knight Opened, but it was actually published by a close servant, from his notes, in 1669, several years after his death. It is currently considered an excellent source of period recipes, particularly for beverages such as mead.

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