This book is devoted to aspects of botany of particular interest to medical men, nutritionists, dieticians, pharmacists, and veterinarians. In the first section, foodstuffs derived from plants are discussed. An introductory subsection covers general subjects such as plant structure in relation to food quality; mineral or ash constituents; vitamins; and the effects of storage, processing and cooking. In the second subsection, the characteristics of various classes of foodstuffs are described. The second section of the book deals with plant products of pharmaceutical interest, while the final section is devoted to a consideration of the role of plants in causing specific diseases and to the general principles involved in the identification of plants. While the information contained in this book is not very detailed, its wide scope presents a broad and stimulating survey of botany in relation to human and veterinary medicine.