James Finlay Weir Johnston
Chemistry of Common Life, originally published in 1854, explores the applications of chemistry to everyday life. Written by James Finlay Weir Johnston, this volume elucidates the chemical processes behind common activities and substances, aiming to provide a scientific understanding accessible to a general audience. From the chemistry of food and cooking to the composition of household materials, the book bridges the gap between scientific knowledge and daily experience. This edition offers a fascinating glimpse into the scientific understanding of the mid-19th century and its practical implications. It remains relevant for those interested in the history of science, domestic science, and the enduring relevance of chemistry in our daily routines. Johnston’s work reflects a time when scientific education sought to empower individuals with a deeper comprehension of the world around them, making it a valuable resource for both historical context and scientific insight.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
