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.

  • Friedrich Accum
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 Fredrick Accum. Source: Wellcome Collection.

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