Chap.

1  XVII| matières grasses, suif de bœuf, lard frais, beurre, n’éprouvent
2   XXI|        plus soucieux de pois au lard que de chimie, me félicita
Best viewed with any browser at 800x600 or 768x1024 on Tablet PC
IntraText® (VA2) - Some rights reserved by EuloTech SRL - 1996-2011. Content in this page is licensed under a Creative Commons License