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Description of the Process of Manufacturing Coal Gas, for the Lighting of Streets Houses, and Public Buildings / With Elevations, Sections, and Plans of the Most Improved Sorts of Apparatus Now Employed at the Gas Works in London and the Principal Provincial Towns of Great Britain; Accompanied With Comparative Estimates, Exhibiting the Most Economical Mode of Procuring This Species of Light cover

Description of the Process of Manufacturing Coal Gas, for the Lighting of Streets Houses, and Public Buildings / With Elevations, Sections, and Plans of the Most Improved Sorts of Apparatus Now Employed at the Gas Works in London and the Principal Provincial Towns of Great Britain; Accompanied With Comparative Estimates, Exhibiting the Most Economical Mode of Procuring This Species of Light

By Friedrich Christian Accum
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Engineering & TechnologyHistory - Modern (1750+)Science - Chemistry/Biochemistry

About This Book

A practical technical manual explaining the chemical principles and industrial methods for producing and distributing coal gas for illumination. It surveys apparatus designs, retort forms and setting, purification systems, gas holders, and measuring devices, and presents experimental data on yields, temperatures, and operating schedules alongside comparative cost estimates. Detailed plans, elevations, and descriptions illustrate improvements such as horizontal rotary retorts and self-acting gas meters, while discussions of safety, byproducts, and applications to street, domestic, and public lighting offer guidance for manufacturers and municipal implementers.

About the Author

Accum, Friedrich Christian portrait

Friedrich Christian Accum

Friedrich Christian Accum was a prominent chemist and author in the early 19th century, known for his contributions to the fields of culinary chemistry and gas lighting. His notable works include "A Practical Treatise on Gas-light," which explores the technology and safety of coal gas for illumination, and "A Treatise on Adulterations of Food, and Culinary Poisons," which addresses food safety and the fraudulent practices in food production. Accum's writings reflect a keen interest in the intersection of science and everyday life, particularly in domestic economy and food preparation. His influence is evident in the ongoing discussions about food safety and the chemistry of cooking.

More Books by This Author

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A Practical Treatise on Gas-light / Exhibiting a Summary Description of the Apparatus and Machinery Best Calculated for Illuminating Streets, Houses, and Manufactories, with Carburetted Hydrogen, or Coal-Gas, with Remarks on the Utility, Safety, and General Nature of this new Branch of Civil Economy. cover A Practical Treatise on Gas-light / Exhibiting a Summary Description of the Apparatus and Machinery Best Calculated for Illuminating Streets, Houses, and Manufactories, with Carburetted Hydrogen, or Coal-Gas, with Remarks on the Utility, Safety, and General Nature of this new Branch of Civil Economy. by Friedrich Christian Accum A Treatise on Adulterations of Food, and Culinary Poisons / Exhibiting the Fraudulent Sophistications of Bread, Beer, Wine, Spiritous Liquors, Tea, Coffee, Cream, Confectionery, Vinegar, Mustard, Pepper, Cheese, Olive Oil, Pickles, and Other Articles Employed in Domestic Economy cover A Treatise on Adulterations of Food, and Culinary Poisons / Exhibiting the Fraudulent Sophistications of Bread, Beer, Wine, Spiritous Liquors, Tea, Coffee, Cream, Confectionery, Vinegar, Mustard, Pepper, Cheese, Olive Oil, Pickles, and Other Articles Employed in Domestic Economy by Friedrich Christian Accum A treatise on the art of making good wholesome bread of wheat, oats, rye, barley and other farinaceous grains / Exhibiting the alimentary properties and chemical constitution of different kinds of bread corn, and of the various substitutes used for bread, in different parts of the world cover A treatise on the art of making good wholesome bread of wheat, oats, rye, barley and other farinaceous grains / Exhibiting the alimentary properties and chemical constitution of different kinds of bread corn, and of the various substitutes used for bread, in different parts of the world by Friedrich Christian Accum Culinary Chemistry / The Scientific Principles of Cookery, with Concise Instructions for Preparing Good and Wholesome Pickles, Vinegar, Conserves, Fruit Jellies, Marmalades, and Various Other Alimentary Substances Employed in Domestic Economy, with Observations on the Chemical Constitution and Nutritive Qualities of Different Kinds of Food. cover Culinary Chemistry / The Scientific Principles of Cookery, with Concise Instructions for Preparing Good and Wholesome Pickles, Vinegar, Conserves, Fruit Jellies, Marmalades, and Various Other Alimentary Substances Employed in Domestic Economy, with Observations on the Chemical Constitution and Nutritive Qualities of Different Kinds of Food. by Friedrich Christian Accum

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