SECTION V. — CHEMISTRY, PURE AND APPLIED. 557 



John, Joseph. 



Die Schule der Gahrungschemie in Anwendung auf Bierbrauerei, 

 Bieruntersuchungen und Spirituserzeugung. Zum wissenschaft- 

 lichen Selbstunterrichte fiir Bierbrauer, Branntweinbrenner und 

 Steuerbeamte leichtfasslich dargestellt. Zweite vermehrte Auflage. 

 Prag, 1856. 8vo. 



Johnson, A. E. 



The Analysts' Laboratory Companion. London, 1888. 8vo. 



Johnson, Cuthbert William. 



Agricultural Chemistry for young farmers. London, 1843. i2mo. 

 Use of Salt for agricultural purposes. London, 183-. 8vo. 



Observations sur I'emploi du sel en agriculture et en horti- 

 culture, avec les conseils fondes sur I'experience. 

 Treizieme edition. Londres, 1838. i2mo. 

 Deuxieme edition frangaise. Paris, 1846. i2mo. 



Johnson, G. 



On the Various Modes of Testing for Albumen and Sugar in the Urine 

 Two lectures. London, 1884. i2mo. 



Johnson, George William. 



Chemistry (The) of the World, being a popular explanation of the 

 phenomena daily occurring in and around our persons, houses, 

 gardens and fields. London, 1858. 8vo. III. 



Johnson, Samuel W. 



Chemical Notation and Nomenclature, old and new, with rules for 

 converting old system formulae into new. New York, 1871. 8vo. 

 How Crops Grow. New York, 1868. 



How Crops Grow, the Chemical Composition, Structure and 

 Life of the Plant, with Tables of Analysis, revised with 

 numerous additions, and adapted for English use by 

 Church and Thisleton Dyer. London, 1869. 8vo. 111. 

 Pr^ceptes de chimie agricole, a I'usage des jeunes fermiers. 

 Traduits de I'anglais, d'apres la cinquieme edition, par 

 Louis Leonzon. Paris, 1870. 8vo. 

 Also translated into Russian by N. R. Temashev. St. Petersburg, 1873. 

 Lectures on Agricultural Chemistry delivered at the Smithsonian Insti- 

 tute [sic] December, 1859. «. /. //. d. pp. 72, 8vo. 



Johnston, John. 



A Manual of Chemistry on the basis of Dr. Turner's Elements of 

 Chemistry, containing, in a condensed form, all the most important 



