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.

    7/206
    PREFACE. LONDON, COMPTON STBEBT, SOHO* The object of this Treatise is to exhibit the che- mical principles of the art of making good and whole- some Bread, of Wheat, Oats, Rye, Barley, Rice, Potatoes, and other farinaceous substances used for this purpose in different parts of the world. I have first taken a view of the chemical constitu- tion of the Alimentary Substances derived from the vegetable kingdom, and have added an Historical. a