This section is from the book "A Laboratory Manual Of Foods And Cookery", by Emma B. Matteson. Also available from Amazon: A Laboratory Manual of Foods and Cookery.
By J. F. SNELL
Professor of Chemistry in Macdonald College, Canada
Illustrated, 12mo, $1.25
In this textbook are to be found many new features both in the selection and in the presentation of its subject matter. The principles of chemistry are developed and their every-day applications are studied simultaneously. The book is the outgrowth of a course given by the author for the last six years to students of high school and college age, but of varying degrees of preliminary training. The course has, therefore, been simple and the aim has been to introduce only such principles as find immediate application in connection with household work, but to present these principles in a correct and truly scientific manner.
THE MACMILLAN COMPANY
Publishers 64-66 Fifth Avenue New York
 
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