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

NOTICE.

The Public are respectfully informed, that a new Edition,

considerably enlarged (price 9s.), has lately been published,

OF

ACCUM’S

Treatise on Adulterations of Food,

AND CULINARY POISONS;

Exhibiting the fraudulent Sophistications of Bread, Beer, Wine,

Spirituous Liquors, Tea, Coffee, Cream, Confectionary,

Vinegar, Mustard, Pepper, Cheese, Olive Oil,