File:Liebig Company Trading Card Ad 01.12.006 front.tif
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Summary
Chimistes Celebres French Trading card from Liebig's Extract of Meat Company ( ) | |||||||||||||||||||||
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Artist |
Unknown authorUnknown author |
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Title |
Chimistes Celebres French Trading card from Liebig's Extract of Meat Company |
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Description |
French trading card for Véritable Extrait de viande Liebig (Real Liebig Meat Extract) depicting the laboratory of Justus von Liebig in Giessen. The person showing at the right side is A. W. von Hofmann. The main image is a reproduction of a famous engraving depicting Liebig's laboratory in Giessen in 1840; there is a circular inset of Liebig on the left side. Extensive text on verso Front: "BOUILLON OXO EN FLACONS / CHIMISTES CELEBRES. / 5) Le laboratoire de J. v. Liebig à Giessen (1840). / Reproduction interdite / Voir l'explication au verso" BOUILLON OXO IN BOTTLES FAMOUS CHEMISTS. 5) The laboratory of J. v. Liebig at Giessen (1840) Reproduction prohibited See explanation on reverse Verso: "La transmutation de l'eau en consommé de boeuf / est devenue possible grace au Bouillon Oxo de la Cie Liebig. Vite / une tasse d'un bouillon réconfortant? Versez 1 à 2 cuillerées à café / de Bouillon Oxo concentré dans une tasse d'eau chaude, et votre / consommé est prêt. Si le Coeur vous en dit, vous pouvez y ajouter / un oeuf ou un peu de beurre. Le laboratoire de J. v. Liebig à Giessen (1840). / Justus v. Liebig, un des plus grands chimistes de tous le temps, naquit à Darm- / stadt en 1803. Ses professeurs du Gymnase le considéraient comme un mauvais élève / et le raillaient en lui disant qu'il ferait mieux de devenir cordonnier plutôt que chimiste; / il n'en devint pas moins un chimiste des plus célèbres. Grâce à son intelligence / remarquable, il fut en 1822, aux frais de son gouvernement, envoyé à Paris pour y / parfaire ses etudes; il y devint l'ami de plusieurs savants renommés. A 28 ans il / fut nommé professeur à l'Université de Giessen, où il créa le premier laboratoire-école / de l'Europe. On lui doit d'importantes methods et applications d'analyse, de nom- / breux ouvrages, l'Extrait de viande de la Cir Liebig, le chloroforme, l'engraissement / artificial des cultures, etc. Il mourut en 1873." The transmutation of water [into] beef consommé became possible thanks to Oxo Bouillon [from the] Liebig Company. Fast comforting cup of broth? Pour 1 to 2 teaspoons concentrated Oxo Bouillon in a cup of hot water, and your consommé is ready. If you feel like it, you can add an egg or a little butter. The laboratory of J. v. Liebig at Giessen (1840). Justus v. Liebig, one of the greatest chemists of all time, was born in Darmstadt in 1803. His teachers considered him to be the [schools] worst student and mocked him, saying he had better become a shoemaker rather than chemist, he did not become less of a famous chemist. With his remarkable intelligence, he was in 1822, at the expense of his Government, sent to Paris to complete his studies, he became friends with several renowned scholars. At 28 he was appointed professor at the University of Giessen, where he created the first laboratory school in Europe. He has extensive analytical methods and applications, many books, Extract [of] meat Cie Liebig, chloroform, artificial feeding of crops, etc.. He died in 1873. |
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Date |
1929 date QS:P571,+1929-00-00T00:00:00Z/9 |
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Medium |
ink on paper medium QS:P186,Q127418;P186,Q11472,P518,Q861259 |
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Dimensions |
height: 2.7 in (69.8 mm); width: 4.3 in (11.1 cm) dimensions QS:P2048,2.750U218593 dimensions QS:P2049,4.375U218593 |
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Collection |
institution QS:P195,Q5090408 |
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Accession number |
01:12.006 |
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Notes | Image downloaded with permission from the Science History Institute, as part of the Wikipedian in Residence initiative. | ||||||||||||||||||||
Source/Photographer | Science History Institute | ||||||||||||||||||||
Permission (Reusing this file) |
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Annotations InfoField | This image is annotated: View the annotations at Commons |
A. W. von Hofmann
File history
Click on a date/time to view the file as it appeared at that time.
Date/Time | Dimensions | User | Comment | |
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current | 09:12, 19 November 2014 | 1,306 × 829 (3.12 MB) | Mary Mark Ockerbloom | Cropped to trim surrounding whitespace |
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