A TREATISE ON THE ART OF MAKING GOOD AND WHOLESOME BREAD OF WHEAT, OATS, RYE, BARLEY, AND OTHER FARINACEOUS GRAIN 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. [Illustration] BY FREDRICK ACCUM, OPERATIVE CHEMIST, Lecturer on Practical Chemistry, on Mineralogy, and on Chemistry applied to the Arts and Manufactures; Member of the Royal Irish Academy; Fellow of the Linnæan Society; Member of the Royal Academy of Sciences, and of the Royal Society of Arts of Berlin, &c. &c. ------- LONDON: PRINTED FOR THOMAS BOYS, 7, LUDGATE HILL, By C. Green, Leicester Street, Leicester Square. 1821. ------------------------------------------------------------------------ PREFACE. ---------- LONDON, COMPTON STREET, SOHO. The object of this Treatise is to exhibit the chemical principles of the art of making good and wholesome Bread, of Wheat, Oats, Rye, Barley, Rice, Potatoes, and other farinaceous substances used for this purpose in different parts of the world. I have first taken a view of the chemical constitution of the Alimentary Substances derived from the vegetable kingdom, and have added an Historical Sketch of the Art of Making Bread. I have elucidated the chemical constitution of the substances of which Bread is made among civilized nations, as well as of various nutritive materials, besides Bread Corn, which are used in different countries as substitutes for Bread. I have described the chemical analysis of Bread Flour, its immediate constituent parts, their proportions in different kinds of grain, and the method of separating them. I have pointed out the materials more particularly fitted for the fabrication of Bread; I have explained the reason why a variety of Alimentary Farinaceous Seeds, in common use, cannot be made into light and porous loaf-bread, although they are well calculated, under other forms, of being converted into highly nutritious food.