SECTION V. — CHEMISTRY, PURE AND APPLIED. 259 



Abenius, p. V. 



Undersukningar inom diazinserien. Upsala, 1891. 8vo. 



ACADEMIA DEL CiMENTO. 



* Essays of Natural Experiments made in A. del C. Written in Italian 



by the Secretary of that Academy. Englished by Richard Waller. 

 London, printed for Benjamin Alsop at the Angel and Bible in the 

 Poultrey, over-against the Church, 1684. pp. [xxii]-i6o-[x], 8vo. 

 19 Plates. 



AccuM, Frederick (Christian). 



Chemical Amusements, a series of curious and instructive experiments 

 in chemistry which are easily performed and unattended by danger. 

 London, 1817. i2mo. 



Third edition, with plates, and enlarged. London, 18 18. 

 ramo. 111. 



Manuel de chimie amusante, ou nouvelles recreations chi- 

 miques, contenantune suite d'experiences d'une execu- 

 tion facile et sans danger, ainsi qu'un grand nombre de 

 faits curieux et instructifs. Traduit de I'anglais de 

 Frederick Accum, Samuel Parkes et Joseph Griffin, 

 par A. D. Vergnaud. Quatrieme edition, revue, corrigee 

 et considerablement augmentee. Paris, 1835. pp. 331, 

 32010. Folding plate. 



Chemische Unterhaltungen. Eine Sammlung merkwiirdiger 

 Erzeugnisse der Erfahrungschemie. Aus dem 

 englischen. Kopenhagen, 1819. 8vo. 111. 



Chemische Belustigung. Nach der dritten englischen Aus- 

 gabe vom Verfasser deutsch bearbeitet. Niirnberg, 

 1824. 8vo. 



Divertimento chimico contenente esperienze curiose. Mi- 

 lano, 1820. 2 vols. Plates. 



Accum, F. A., e Pozzi. La chimica dilettevole o serie di 

 sperienze curiose e instruttive di chimica che si esegui- 

 scono con facilita e sicurezza. Nuova edizione con 

 tavole in rame. Milano, 1854. 8vo. 



* 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 ali- 

 mentary substances employed in domestic economy. With obser- 

 vations on the chemical constitution and nutritive qualities of 

 different kinds of food. With copper plates. London, 182 1. pp. 

 xxiv-356, i2mo. 



