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 worldAccum, Friedrich Christian
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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
Accum, Friedrich Christian
Bread
Exhibiting the general Nature of Chemical Re-Agents or Tests—the Effects
which they produce upon different Bodies—the Uses to which they may be
supplied, and the Art of applying them successfully.
_Second Edition. Illustrated by a Series of Experiments. Price 9s._
------------------------------------------------------------------------
● Transcriber’s Notes:
○ The references to figures 1 through 4 on pages 130 and 132 do not
exist in any edition of the book. This has been confirmed by the
Project Manager.
○ Missing or obscured punctuation was silently corrected.
○ Typographical errors were silently corrected.
○ Inconsistent spelling and hyphenation were made consistent only
when a predominant form was found in this book.
○ Text that was in italics is enclosed by underscores (_italics_).
End of the Project Gutenberg EBook of A treatise on the art of making good
wholesome bread of wheat, oats, rye,, by Frederick Accum
Public-domain text, read in full here on John Shaqi.
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