I. Containing classified descriptions of about 2300 of the more important compounds of carbon with hydrogen and with hydrogen and oxygen.--II. Containing classified descriptions of about 4000 of the more important compounds of carbon with the elements nitrogen, hydrogen, and oxygen.--III. Identification of the commercial dyestuffs.--IV. Containing classified descriptions of about 3700 of the more important compounds belonging to fourteen of the higher orders.
4th ed. / entirely rewritten. Ed. by Henry Leffmann ... and W.A. Davis ... - Philadelphia : P. Blakiston's Son & Co., 1909-1917.
Book — 9 volumes : illustrations, plates, tables ; 23 cm
I. Introduction, alcohols, yeast, malt liquors and malt, wines and spirits, neutral alcoholic derivatives, sugars, starch and its isomerides, paper and paper-making materials, vegetable acids
II. Fixed oils, fats and waxes; special characters and methods, butter fat, lard, linseed oil, higher fatty acids, soap, glycerol, cholesterols, wool-fat, cloth oils
III. Hydrocarbons, bitumens, naphthalene and its derivatives, anthracene and its associates, phenols, aromatic acids, gallic acid and its allies, phthalic acid and the phthaleins, modern explosives
Iv. Resins, india-rubber, rubber substitutes and gutta-percha, hydrocarbons of essential oils, ketones of essential oils, volatile or essential oils, special characters of essential oils, tables of essential oils
v. Tannins, analysis of leather, dyes and colouring matters, dyestuffs of groups 6 to 12, colouring matters of natural origin, analysis of colouring matters, colouring matters in foods, inks
VI. Amines and ammonium bases, aniline and its allies, naphthylamines, pyridine, quinoline and acridine bases, vegetable alkaloids, volatile bases of vegetable origin, nicotine and tobacco, aconite alkaloids, atropine and its allies, cocaine, opium, strychnos alkaloids, cinchona alkaloids, berberine, caffeine, tea and coffee, cocoa and chocolate
VII. Vegetable alkaloids, glucosides, non-glucosidal bitter principles, animal bases, animal acids, lactic acid, cyanogen and its derivatives
VIII. Enzymes, proteins and albuminoid substances, milk and milk products, meat and meat products, hæmoglobin and blood, proteoids, fibroids