CONTENTS.

PAGE
PREFACE[i]
CONTENTS[1]
PRELIMINARY OBSERVATIONS, CHIEFLY WITH REGARD TO THE CHEMICAL CONSTITUTION AND NUTRITIVE QUALITY OF THE SUBSTANCES OF FOOD DERIVED FROM THE VEGETABLE KINGDOM[7]
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 CEREAL AND LEGUMINOUS SEEDS EMPLOYED IN THE FABRICATION OF BREAD, AND DIFFERENT KINDS OF FLOUR MANUFACTURED FROM WHEAT[55]
REASON WHY OATS, PEASE, BEANS, RICE, MAIZE, MILLET, BUCKWHEAT, AND OTHER NUTRITIVE GRAINS CANNOT BE MADE INTO LIGHT AND POROUS BREAD[58]
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]
HUNGARIAN RYE BREAD[85]
———————
BREAD MADE WITH YEAST[88]
METHOD OF MAKING WHEATEN BREAD, AS PRACTISED BY THE LONDON BAKERS[93]
QUANTITY OF BREAD OBTAINABLE FROM A GIVEN QUANTITY OF WHEATEN FLOUR[97]
HOME-MADE WHEATEN BREAD[100]
TO MAKE PAN-BREAD[102]
BROWN WHEATEN BREAD[103]
MIXED WHEATEN BREAD[104]
ROLLS[105]
FRENCH BREAD[105]
MUFFINS AND CRUMPETS[105]
BARLEY BREAD[109]
MIXED BARLEY BREAD[111]
RYE BREAD[112]
TURNIP BREAD[114]
RICE BREAD[116]
POTATOE BREAD[121]
POTATOE ROLLS[124]
APPLE BREAD[125]
DOMESTIC OVEN FOR BAKING BREAD[126]
POPULAR ERRORS CONCERNING THE QUALITY OF BREAD[133]
LAWS PROHIBITING THE ADULTERATION OF BREAD AND BREAD FLOUR[149]
ECONOMICAL APPLICATION OF YEAST[162]
ECONOMICAL PREPARATION OF YEAST[165]
ECONOMICAL METHOD OF MAKING YEAST, RECOMMENDED BY DR. LETTSOM[165]
POTATOE YEAST[166]
METHOD OF PRESERVING YEAST[167]

A

TREATISE

ON THE ART OF MAKING

Good and Wholesome Bread.