Food for the Troops 

22-01-1791,Segovia (Spain)

1 page, manuscript on paper, with 36 samples; 31 × 21 cm

Spanish State Archives
General Archive of Simancas
ES.47161.AGS//MPD,39,14

We have known that good health relies on good food since the early days of dietary theory. This relationship between health and food quality is critical when it comes to feeding troops.

The item displayed is a collection of 36 samples of jelly of bones, used in foodstuff for troops. These samples, or soup cubes, are enclosed with a manuscript report by the Professor of Chemistry in the Royal Laboratory of Segovia, entitled ‘Experiences on measures to increase the soldiers subsistence with no further charges to the Royal Treasure’, dated 22 January 1791.

 The author of the report was the distinguished French pharmacist and chemist, Joseph Louis Proust (1754-1826), considered one of the founders of modern chemical analysis.In 1796 the Spanish government, by recommendation of the noted chemist Lavoisier, and with an agreement between Charles III of Spain and Louis XVI of France, hired Proust to teach chemistry in Madrid. After a short stay in the capital he was assigne to teach chemistry and metallurgy at the Royal College of Artillery of Segovia, a post he occupied until 1799. Proust is known mostly for his discovery of the law of constant composition in chemistry, but he was also interested in pharmaceutical and dietary topics, focusing on issues such as the sugars present in sweet vegetables and fruits.

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