Now employed at the gas works in London", London 1819, Second edition 1820; German translation by Wilhelm August Lampadius entitled "Praktische Abhandlung über die Gaserleuchtung: enthaltend eine summarische Beschreibung des Apparates und der Maschinerie", Berlin 1816, Second edition 1819; the 1816 French edition "Traité pratique de l’éclairage par le gaz inflammable" contained a forward and was expanded by Friedrich Albert Winsor, Paris 1816; Italian "Trattato pratico sopra il gas illuminante: contenente una completa descrizione dell’apparecchio ... con alcune osservazioni", Milan 1817*"A Practical Essay on Chemical Re-agents or Tests: Illustrated by a Series of Experiments", London 1816, expanded second edition 1818 with the title "Practical Treatise on the Use and Application of Chemical Tests with Concise Directions for Analyzing Metallic Ores, Metals, Soils, Manures and Mineral Waters", Third edition 1828; reprint Philadelphia 1817; French "Traité pratique sur l’usage et le mode d’application des réactifs chimiques", Paris 1819; Italian (translation of second English edition) "Trattato practico per l’uso ed apllicazione de’reagenti chimici", Milan 1819*"Chemical Amusement, a Series of Curious and Instructive Experiments in Chemistry Which Are Easily Performed and Unattended by Danger", London 1817, Second edition 1817, Third edition 1818, fourth reprint 1819; German "Chemische Unterhaltungen: eine Sammlung merkwürdiger und lehrreicher Erzeugnisse der Erfahrungschemie", Kopenhagen 1819, entitled "Chemische Belustigungen" Nürnberg 1824; second American edition based on the third English edition with additions by Thomas Cooper, Philadelphia 1818; French translation by V. Riffault "Manual de Chimie Amusante; ou nouvelles recreations chimiques, contenant une suite d’experiences d’une execution facile et sans danger, ainsi qu’un grand nombre de faits curieux et instructifs", 1827, Second edition 1829 later reprinted by A. D. Vergnaud, final and sixth reprinting Paris 1854; two volume Italian translation "Divertimento chimico contenente esperienze curiose", Milan 1820, second expanded edition by Pozzi "La Chimica dilettevole o serie di sperienze curiose e instruttive di chimica chi si esequiscono con facilità e sicurezza", Milan 1854*"Dictionary of the Apparatus and Instruments Employed in Operative and Experimental Chemistry", London 1821, reprinted omitting the author's name as "Explanatory Dictionary of the Apparatus and Instruments Employed in the Various Operations of Philosophical and Experimental Chemistry by a Practical Chemist", London 1824*"A Treatise on Adulterations of Food and Culinary Poisons: Exhibiting the Fraudulent Sophistications of Bread, Beer, Wine, Spirituous Liquors, Tea, Coffee, Cream, Confectionery, Vinegar, Mustard, Pepper, Cheese, Olive Oil, Pickles, and Other Articles Employed in Domestic Economy, and Methods of Detecting Them", London 1820, Second edition 1820, Third edition 1821, Fourth edition 1822; reprint Philadelphia 1820; German translation by L. Cerutti "Von der Verfälschung der Nahrungsmittel und von den Küchengiften", Leipzig 1822, Second edition 1841*"A Treatise on the Art of Brewing: exhibiting the London practice of Brewing, Porter, Brown Stout, Ale, Table Beer, and various other Kinds of Malt Liquors", London 1820, Second edition 1821; German translation by Accum's niece Fredrica Strack ', Hamm 1821; French translation by Riffault ', Paris 1825, later reprinted by A. D. Vergnaud*"Guide to the Chalybeate Spring of Thetford", London 1819*"A Treatise on the Art of Making Wine", London 1820, followed by many edition, the last being 1860; French ', 1827, later translation by Guilloud and Ollivier as ', Paris 1851*"Treatise on the Art of Making Good and Wholesome Bread", London 1821*"Culinary Chemistry, exhibiting the scientific principles of Cookery, with concise instructions for preparing good and wholesome Pickles, Vinegar, Conserves, Fruit Jellies with observations on the chemical constitution and nutritive qualities of different kinds of food", London 1821*"Physische und chemische Beschaffenheit der Baumaterialien, deren Wahl, Verhalten und zweckmässige Anwendung", 2 volumes, Berlin 1826==References====Bibliography==Translation:==Further reading====External links==*Extracts from "Culinary Chemistry"*"There is death in the pot" food safety work by Fredrick Accum 1820*"Fredrick Carl Accum" – A short biography by Lawson Cockroft, available online in PDF from the library of the Royal Society of Chemistry, London.
Now employed at the gas works in London", London 1819, Second edition 1820; German translation by Wilhelm August Lampadius entitled "Praktische Abhandlung über die Gaserleuchtung: enthaltend eine summarische Beschreibung des Apparates und der Maschinerie", Berlin 1816, Second edition 1819; the 1816 French edition "Traité pratique de l’éclairage par le gaz inflammable" contained a forward and was expanded by Friedrich Albert Winsor, Paris 1816; Italian "Trattato pratico sopra il gas illuminante: contenente una completa descrizione dell’apparecchio … con alcune osservazioni", Milan 1817* "A Practical Essay on Chemical Re-agents or Tests: Illustrated by a Series of Experiments", London 1816, expanded second edition 1818 with the title "Practical Treatise on the Use and Application of Chemical Tests with Concise Directions for Analyzing Metallic Ores, Metals, Soils, Manures and Mineral Waters", Third edition 1828; reprint Philadelphia 1817; French "Traité pratique sur l’usage et le mode d’application des réactifs chimiques", Paris 1819; Italian (translation of second English edition) "Trattato practico per l’uso ed apllicazione de’reagenti chimici", Milan 1819* "Chemical Amusement, a Series of Curious and Instructive Experiments in Chemistry Which Are Easily Performed and Unattended by Danger", London 1817, Second edition 1817, Third edition 1818, fourth reprint 1819; German "Chemische Unterhaltungen: eine Sammlung merkwürdiger und lehrreicher Erzeugnisse der Erfahrungschemie", Kopenhagen 1819, entitled "Chemische Belustigungen" Nürnberg 1824; second American edition based on the third English edition with additions by Thomas Cooper, Philadelphia 1818; French translation by V. Riffault "Manual de Chimie Amusante; ou nouvelles recreations chimiques, contenant une suite d’experiences d’une execution facile et sans danger, ainsi qu’un grand nombre de faits curieux et instructifs", 1827, Second edition 1829 later reprinted by A. D. Vergnaud, final and sixth reprinting Paris 1854; two volume Italian translation "Divertimento chimico contenente esperienze curiose", Milan 1820, second expanded edition by Pozzi "La Chimica dilettevole o serie di sperienze curiose e instruttive di chimica chi si esequiscono con facilità e sicurezza", Milan 1854* "Dictionary of the Apparatus and Instruments Employed in Operative and Experimental Chemistry", London 1821, reprinted omitting the author’s name as "Explanatory Dictionary of the Apparatus and Instruments Employed in the Various Operations of Philosophical and Experimental Chemistry by a Practical Chemist", London 1824* "A Treatise on Adulterations of Food and Culinary Poisons: Exhibiting the Fraudulent Sophistications of Bread, Beer, Wine, Spirituous Liquors, Tea, Coffee, Cream, Confectionery, Vinegar, Mustard, Pepper, Cheese, Olive Oil, Pickles, and Other Articles Employed in Domestic Economy, and Methods of Detecting Them", London 1820, Second edition 1820, Third edition 1821, Fourth edition 1822; reprint Philadelphia 1820; German translation by L. Cerutti "Von der Verfälschung der Nahrungsmittel und von den Küchengiften", Leipzig 1822, Second edition 1841* "A Treatise on the Art of Brewing: exhibiting the London practice of Brewing, Porter, Brown Stout, Ale, Table Beer, and various other Kinds of Malt Liquors", London 1820, Second edition 1821; German translation by Accum’s niece Fredrica Strack ', Hamm 1821; French translation by Riffault ', Paris 1825, later reprinted by A. D. Vergnaud* "Guide to the Chalybeate Spring of Thetford", London 1819* "A Treatise on the Art of Making Wine", London 1820, followed by many edition, the last being 1860; French ', 1827, later translation by Guilloud and Ollivier as ', Paris 1851* "Treatise on the Art of Making Good and Wholesome Bread", London 1821* "Culinary Chemistry, exhibiting the scientific principles of Cookery, with concise instructions for preparing good and wholesome Pickles, Vinegar, Conserves, Fruit Jellies with observations on the chemical constitution and nutritive qualities of different kinds of food", London 1821* "Physische und chemische Beschaffenheit der Baumaterialien, deren Wahl, Verhalten und zweckmässige Anwendung", 2 volumes, Berlin 1826