I have explained the chemical distinction which exists between bread made with yeast, as well as with leaven, and bread made without either of these species of ferment; and, lastly, I have given specific directions for making the different kinds of Bread prepared from Wheat, Oats, Rye, Barley, Rice, Maize, Buck-wheat, Potatoes, and other farinaceous substances, as practised in various countries. FREDRICK ACCUM. ------------------------------------------------------------------------ CONTENTS. ------- PAGE PREFACE i CONTENTS 1 PRELIMINARY OBSERVATIONS, CHIEFLY WITH REGARD TO 7 THE CHEMICAL CONSTITUTION AND NUTRITIVE QUALITY OF THE SUBSTANCES OF FOOD DERIVED FROM THE VEGETABLE KINGDOM HISTORICAL SKETCH OF THE ART OF MAKING BREAD 25 BREAD CORN 30 THE BREAD-FRUIT 39 SAGO BREAD, and SAGO 41 CASAVA BREAD, and TAPIOCA 43 PLANTAIN BREAD 45 BANANA BREAD 46 BREAD OF DRIED FISH 47 BREAD MADE OF MOSS 49 BREAD MADE OF EARTH 50 ——————— ANALYSIS OF BREAD FLOUR 52 QUANTITY OF FLOUR OBTAINABLE FROM VARIOUS KINDS OF 55 CEREAL AND LEGUMINOUS SEEDS EMPLOYED IN THE FABRICATION OF BREAD, AND DIFFERENT KINDS OF FLOUR MANUFACTURED FROM WHEAT REASON WHY OATS, PEASE, BEANS, RICE, MAIZE, 58 MILLET, BUCKWHEAT, AND OTHER NUTRITIVE GRAINS CANNOT BE MADE INTO LIGHT AND POROUS BREAD THEORY OF THE PANIFICATION OF BREAD FLOUR 61 ——————— UNLEAVENED BREAD 66 OATMEAL CAKES 68 MIXED OATMEAL AND PEASE BREAD 69 UNLEAVENED MAIZE BREAD 70 UNLEAVENED BEAN-FLOUR BREAD 71 UNLEAVENED BUCKWHEAT BREAD 71 UNLEAVENED ACORN BREAD 72 SEA BISCUIT 73 ——————— LEAVENED BREAD 79 LEAVENED RYE BREAD 83