The Art of Glass-Blowing / Plain Instruction for the Making of Chemical and Philosophical Instruments Which are Formed of Glass

Pl. 1.
Published by Bumpus & Griffin London, 1831.
W. WILSON, PRINTER, 57, SKINNER-STREET, LONDON.
The design of the Publishers of the Polytechnic Library is to produce a Series of highly-instructive Works, which the Public may be tempted to buy , because they will be cheap,—be induced to read , because they will be brief,—be competent to understand , because they will be clearly written,—and be able to profit by , because they will be WORKS OF PRACTICAL UTILITY. Every volume, therefore, will contain a complete Treatise relating to one of the useful arts or sciences, or the chemical or mechanical trades.
Artists and Students of the Experimental Sciences will find this work adapted to aid them effectually in the economical preparation of their Apparatus; and persons who would willingly occupy their leisure hours in practising the charming art of working Glass and Enamels with the Blowpipe, but who have hitherto been deterred by the anticipated expense of the instruments, and the imaginary difficulties of the undertaking, are taught herein the simplest, most expeditious, least expensive, and most effectual methods of working Glass into every variety of useful or fanciful device.
PUBLISHED BY BUMPUS & GRIFFIN, SKINNER-STREET, LONDON; R. GRIFFIN AND CO. GLASGOW; AND STILLIES, BROTHERS, EDINBURGH.
PART I.—Instructions for the Detection of Mineral Poisons in Vegetable or Animal Mixtures.—Copper, Lead, Antimony, Arsenic, Mercury, Iron, Barytes, Lime, Alumina, Potash, Soda, Sulphuric Acid, Nitric Acid, Muriatic Acid. PART II.—Instructions for the Examination of Articles supposed to be Adulterated.—Alcohol, Ale, Anchovy Sauce, Arrow-Root, Beer, Brandy, Bread, Calomel, Carmine, Cayenne Pepper, Cheese, Chocolate, Chrome Yellow, Cinnamon, Cloves, Cochineal, Coffee, Confectionery, Crabs’ Eyes, Cream, Cream of Tartar, Epsom Salts, Flour, Gin, Gum Arabic, Spirits of Hartshorn, Honey, Hops, Ipecacuanha, Isinglass, Ketchup, Lakes, Leeches, Lemon Acid, Litharge, Magnesia, Milk, Mushrooms, Mustard, Olive Oil, Parsley, Pepper, Peruvian Bark, Pickles, Porter, Red Oxide of Mercury, Rhubarb, Sal Ammoniac, Salt, Saltpetre, Soap, Soluble Tartar, Spanish Liquorice, Spirits, Sugar, Sulphur, Tamarinds, Tapioca, Tartaric Acid, Tartar Emetic, Tea, Ultramarine, Verdigris, Vermilion, Vinegar, Volatile Oils, Wax, White Lead, Wine, Water,(including directions for testing the purity of all descriptions of Rain, River, or Spring Water.) PART III.—Instructions for the Preparation of the Tests employed in Domestic Chemistry and for the Performance of various Chemical Operations; with Description of the Glasses and Apparatus proper to be employed.