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 Frederick Accum.

  • Accum, Friedrich Christian, 1769-1838.
Date:
1821
Catalogue details

Licence: Public Domain Mark

Credit: 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 Frederick Accum. Source: Wellcome Collection.

Provider: This material has been provided by The University of Glasgow Library. The original may be consulted at The University of Glasgow Library.

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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, OPERATIVE CHEMIST, k*“ctl'Jer °,n Practical Chemistry, on Mineralogy, and on Chemistry applied to the Arts and Manufactures; Member of the lloyal Irish Academy; Fellow of the Linnsean Society; Member of the Royal Academy of Sciences, and of the Royal Society of Arts of Berlin, &c. &c. iicmfcon: PRINTED FOR THOMAS BOYS, 7, LUDGATE HILL, By C. Green, Leicester Street, Leicester Square. 1821. u