By the late Professor James F. W. Johnston. A new edition, revised and enlarged, and brought down to the Present Time, by Arthur Herbert Church, M. A., Oxon., author of "Food: its Sources, Constituents, and Uses." Illustrated with Maps and numerous Engravings on Wood. In one vol., 12mo, 592 pages. Cloth. Price, $2.00.
Summary of Contents.—The Air we Breathe; the Water we Drink; the Soil we Cultivate; the Plant we Rear; the Bread we Eat; the Beef we Cook; the Beverages we Infuse; the Sweets we Extract; the Liquors we Ferment; the Narcotics we Indulge in; the Poisons we Select; the Odors we Enjoy; the Smells we Dislike; the Colors we Admire; What we Breathe and Breathe for; What, How, and Why we Digest; the Body we Cherish; the Circulation of Matter.
In the number and variety of striking illustrations, in the simplicity of its style, and in the closeness and cogency of its arguments, Professor Johnston's "Chemistry of Common Life" has as yet found no equal among the many books of a similar character which its success originated, and it steadily maintains its preëminence in the popular scientific literature of the day. In preparing this edition for the press, the editor had the opportunity of consulting Professor Johnston's private and corrected copy of "The Chemistry of Common Life," who had, before his death, gleaned very many fresh details, so that he was able not only to incorporate with his revision some really valuable matter, but to learn the kind of addition which the author contemplated.
D. APPLETON & CO., Publishers, 1, 3, & 5 Bond St., New York
Transcriber's Notes:
hyphenation, spelling and grammar have been preserved as in the original
Page 28, kept a ong time ==> kept a long time
Page 29, to bake game ==> to bake game.
Page 47, when proper y made ==> when properly made