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The Dyer's Guide
Thomas Packer
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On Molecular and Microscopic Science, Volume 2 (of 2)
Mary Somerville
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The Microscope
Andrew Ross
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A treatise on the art of making good wholesome bread of wheat, oats, rye, barley and other farinaceous grains
Friedrich Christian Accum
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The Discovery of Radium
Marie Curie
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Traité élémentaire de chimie, tome 1
(French)
Antoine Laurent Lavoisier
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The History of Ink, Including Its Etymology, Chemistry, and Bibliography
Thaddeus Davids
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An examination of some methods employed in determining the atomic weight of Cadmium
John Emery Bucher
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Die Romantik der Chemie (German)
Oskar Nagel
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An Introduction to Chemical Science
Rufus P. Williams
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Joseph Priestley
T. E. Thorpe
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An Introductory Course of Quantitative Chemical Analysis
Henry Paul Talbot
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Traité élémentaire de chimie, tome 2
(French)
Antoine Laurent Lavoisier
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The Rare Earths: Their Occurrence, Chemistry, and Technology
Stanley Isaac Levy
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Yeast
Thomas Henry Huxley
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Culinary Chemistry
Friedrich Christian Accum
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History of Chemistry, Volume 1 (of 2)
T. E. Thorpe
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The Romance of the Microscope
C. A. Ealand
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The Life of Sir Humphry Davy, Bart. LL.D., Volume 2 (of 2)
John Ayrton Paris
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An Account of the Late Improvements in Galvanism
Giovanni Aldini
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Researches Chemical and Philosophical; Chiefly concerning nitrous oxide
Sir Humphry Davy
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On Molecular and Microscopic Science, Volume 1 (of 2)
Mary Somerville
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A Manual of Photographic Chemistry, Including the Practice of the Collodion Process
T. Frederick Hardwich
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The Whole Secret Laid Open, Or the Complete Art of Making the Chemical Fulminating Objects,
Anonymous
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Studies on Fermentation
Louis Pasteur
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