Transcriber’s Notes

Text printed in italics has been transcribed between _underscores_,

small capitals have been changed to ALL CAPITALS.

More Transcriber’s Notes may be found at the end of this text.

[Illustration: _To Face Title._

_Fig. 1._]

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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._

[Illustration]