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

by Friedrich Christian Accum

The cover image was created by the transcriber and is placed in the public domain.

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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.

By FREDRICK ACCUM,