Culinary Chemistry, by Frederick Accum 60163 [Subtitle: 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.] [Link: http://www.gutenberg.org/6/0/1/6/60163 ] [Files: 60163-0.txt; 60163-h.htm] Thanks to deaurider, Harry Lamé and the Online Distributed Proofreading Team at http://www.pgdp.net (This file was produced from images generously made available by The Internet Archive) David