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

• 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.