Please see the Transcriber’s Notes at the end of this text.
To Face Title.
Fig. 1.
2
3
4
Culinary Chemistry,
EXHIBITING
THE
SCIENTIFIC PRINCIPLES
OF
COOKERY,
WITH CONCISE INSTRUCTIONS FOR PREPARING GOOD AND WHOLESOME
PICKLES, VINEGAR, CONSERVES, FRUIT JELLIES,
MARMALADES,
AND VARIOUS OTHER ALIMENTARY SUBSTANCES EMPLOYED
IN
Domestic Economy,
WITH OBSERVATIONS ON THE CHEMICAL CONSTITUTION AND NUTRITIVE
QUALITIES OF DIFFERENT KINDS OF FOOD.
WITH COPPER PLATES.
By FREDRICK ACCUM,
Operative Chemist, Lecturer on Practical Chemistry, on Mineralogy, and on Chemistry appliedto the Arts and Manufactures; Member of the Royal Irish Academy; Fellow of the Linnæan Society;Member of the Royal Academy of Sciences, and of the Royal Society of Arts Berlin, &c. &c.
London:
Published by R. ACKERMANN, 101, Strand;
1821.
[i]
INTRODUCTION.
The publications which I have presentedto the world, having been almost exclusivelyconfined to subjects connected withthe Fine Arts, I feel it in some measureincumbent on me to explain the cause ofmy having undertaken to be the publisherof this volume. It has arisen from adistressing event, in which its very ingenious,useful, and elaborate Author, happenedto be involved. The work was insome degree of advancement, when thesudden and most unexpected misfortuneto which I have alluded, threw him at onceinto a state of discouragement,