File:Liebig Company Trading Card Ad 01.12.004 front.tif
Summary
French trading card for Véritable Extrait de viande Liebig (Real Liebig Meat Extract) depicting <a href="https://en.wikipedia.org/wiki/Antoine_Lavoisier" class="extiw" title="w:Antoine Lavoisier">Antoine Lavoisier</a> and <a href="https://en.wikipedia.org/wiki/Claude_Louis_Berthollet" class="extiw" title="w:Claude Louis Berthollet">Claude Louis Berthollet</a>.
Image is of two main figures in a laboratory ; one figure is dressed in breaches and a long coat with hat in hand leaning on a chair, the other figure is dressed in breaches with a blue apron and holding a glass tube; there is a circular inset of Berthollet on the right side. Extensive text on verso Front:
"EXTRAIT DE VIANDE DE LA Cie LIEBIG / CHEMISTES CELEBRES. / 3) Visite de Bethollet à Lavoisier à la Sorbonne à Paris. / Reproduction interdite / Voir l'explication au verso"
EXTRACT OF MEAT CO. LIEBIG / FAMOUS CHEMISTS / 3) Visit by Berthollet to Lavoisier at the Sorbonne in Paris / Reproduction prohibited / See explanation on reverse
Verso:
"L'homme d'esprit seul sait manger! (Brillat-Savarin). / Sans être l'auteur de "La Physiologie du Goût", vous tenez sans / doute à une nourriture succulente, saine et nutritive. Vous l'aurez / en ajoutant à tous les mets du Libox, l"extrait de Viande assaisonné / de la Cie Liebig, qui favorise l'appétit et la digestion, et augmente / la valeur nutritive des aliments tout en leur donnant ce gout arrondi / tant apprécié des gourmets.
Visite de Berthollet à la Sorbonne à Paris. / Antoine Laurent Lavoisier, le "Père de la chimie modern" (né à Paris en 1743, / guillotiné en 1794), a rendu des services inestimable à la chimie. Il dirigeait les / recherches dans des voies purement scientifiques et faisait largement usage de la / balance. Les methods de distinguer les corps organiques des corps non-organiques / donnèrent aux recherches chimiques des directions toutes nouvelles. - Comte Claude- / Louis Berthollet, né en 1748 à Talloires en Savoie, mort en 1822 à Paris, était éga- / lement un chimiste très célèbre à qui on doit plusieurs découvertes et lois chimiques / de grande importance. Il participa à la campagne d'Egypte de Napoléon 1er, et le / est l'auteur d'oeuvres diverses."
The clever man knows food! (Brillat-Savarin). Without being the author of "The Physiology of Taste", you hold without doubt succulent food, healthy and nutritious. You'll [be] adding all the dishes [by adding] Libox, the "seasoned meat extract by Cie Liebig, which promotes appetite and digestion, and increases the nutritional value of food while giving them [a well] rounded taste much appreciated by gourmets.
Visit by Berthollet at the Sorbonne in Paris.
Antoine Laurent Lavoisier, the "Father of Modern Chemistry" (born in Paris in 1743, guillotined in 1794), has rendered invaluable services to chemistry. He directed research in purely scientific ways and [made] extensive use of [the] balance. [His] methods to distinguish organic bodies [from] non-organic bod[ies] in chemical research gave all-new directions. Count Claude-Louis Berthollet, born in 1748 in Talloires in Savoy, died in 1822 in Paris, was also a famous chemist [with many] discoveries and chemical laws of great importance. He participated in the Egyptian campaign of Napoleon 1st, and is the author of various works.Licensing
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File history
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| Date/Time | Thumbnail | Dimensions | User | Comment | |
|---|---|---|---|---|---|
| current | 15:58, 8 January 2017 |  | 1,304 × 828 (3.11 MB) | 127.0.0.1 (talk) | <div class="description"> <p>French trading card for Véritable Extrait de viande Liebig (Real Liebig Meat Extract) depicting <a href="https://en.wikipedia.org/wiki/Antoine_Lavoisier" class="extiw" title="w:Antoine Lavoisier">Antoine Lavoisier</a> and <a href="https://en.wikipedia.org/wiki/Claude_Louis_Berthollet" class="extiw" title="w:Claude Louis Berthollet">Claude Louis Berthollet</a>. </p> <p>Image is of two main figures in a laboratory ; one figure is dressed in breaches and a long coat with hat in hand leaning on a chair, the other figure is dressed in breaches with a blue apron and holding a glass tube; there is a circular inset of Berthollet on the right side. Extensive text on verso Front: </p> <p>"EXTRAIT DE VIANDE DE LA Cie LIEBIG / CHEMISTES CELEBRES. / 3) Visite de Bethollet à Lavoisier à la Sorbonne à Paris. / Reproduction interdite / Voir l'explication au verso" </p> <p>EXTRACT OF MEAT CO. LIEBIG / FAMOUS CHEMISTS / 3) Visit by Berthollet to Lavoisier at the Sorbonne in Paris / Reproduction prohibited / See explanation on reverse </p> <p>Verso: </p> <p>"L'homme d'esprit seul sait manger! (Brillat-Savarin). / Sans être l'auteur de "La Physiologie du Goût", vous tenez sans / doute à une nourriture succulente, saine et nutritive. Vous l'aurez / en ajoutant à tous les mets du Libox, l"extrait de Viande assaisonné / de la Cie Liebig, qui favorise l'appétit et la digestion, et augmente / la valeur nutritive des aliments tout en leur donnant ce gout arrondi / tant apprécié des gourmets. </p> <p>Visite de Berthollet à la Sorbonne à Paris. / Antoine Laurent Lavoisier, le "Père de la chimie modern" (né à Paris en 1743, / guillotiné en 1794), a rendu des services inestimable à la chimie. Il dirigeait les / recherches dans des voies purement scientifiques et faisait largement usage de la / balance. Les methods de distinguer les corps organiques des corps non-organiques / donnèrent aux recherches chimiques des directions toutes nouvelles. - Comte Claude- / Louis Berthollet, né en 1748 à Talloires en Savoie, mort en 1822 à Paris, était éga- / lement un chimiste très célèbre à qui on doit plusieurs découvertes et lois chimiques / de grande importance. Il participa à la campagne d'Egypte de Napoléon 1er, et le / est l'auteur d'oeuvres diverses." </p> <p>The clever man knows food! (Brillat-Savarin). Without being the author of "The Physiology of Taste", you hold without doubt succulent food, healthy and nutritious. You'll [be] adding all the dishes [by adding] Libox, the "seasoned meat extract by Cie Liebig, which promotes appetite and digestion, and increases the nutritional value of food while giving them [a well] rounded taste much appreciated by gourmets. </p> <p>Visit by Berthollet at the Sorbonne in Paris. </p> Antoine Laurent Lavoisier, the "Father of Modern Chemistry" (born in Paris in 1743, guillotined in 1794), has rendered invaluable services to chemistry. He directed research in purely scientific ways and [made] extensive use of [the] balance. [His] methods to distinguish organic bodies [from] non-organic bod[ies] in chemical research gave all-new directions. Count Claude-Louis Berthollet, born in 1748 in Talloires in Savoy, died in 1822 in Paris, was also a famous chemist [with many] discoveries and chemical laws of great importance. He participated in the Egyptian campaign of Napoleon 1st, and is the author of various works.</div> |
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