A text-book of the science and art of bread-making : including the chemistry and analytic and practical testing of wheat, flour, and other materials employed in baking / by William Jago.
- William Jago
- Date:
- 1895
Licence: Public Domain Mark
Credit: A text-book of the science and art of bread-making : including the chemistry and analytic and practical testing of wheat, flour, and other materials employed in baking / by William Jago. Source: Wellcome Collection.
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![/ oliicors of asylums, prisons, work-liousos, hospitals, and othor ])ul)lic institutions, havo tho rosponsiliility of seoinji- that provision is made foi- the healthy, efficient, aiul econoniical manufactui'o of bread, he. helieves it will continually he of great assistance. The author can at least claim that in writing the hook, he has throughout .studied to meet the requirements and difficulties of those here indicated. The writing a pi'eface affords one the opportunity of thaidcing thos(' to whom he is ind(d)t(Ml for help receiv(>d in scientific work. It is v,dth great ]ileasure that the author in the first place acknowledges the kindly and courteous r(^cei)tion given to his pi-cwious woi'ks on the saiiu' ■sulqect, hy the whole Press, ht)th technical and scientific. INfany of the \ arious suggestions and recommendations of his critics havt' home fruit in the prt'sent hook, and in every case they have r(‘ceived the most careful attention and consideration of the writer. It is talmost impossible to acknowledge the whole of the kindness received from fellow scientists while engaged in work of this descrijition. The author wishes, however, to specially thank the following;— Drs. IMorris and INForitz, autlu)rs of A Text Book of the Science of Brezuing, and IMessrs. Spon, publishers of the same, for having placed at his disposal various Plates from that work which are reproduced as Plates IJI., IV., and Y. of the present hook. l)r. Alfred Jorgensen, Director of the Laboratory of the Physiology and Technology of Fermentation at Co])enhagen, author of Micro¬ organisms and Fermentation., and i\Ir. AV. L^'ons of Eastclieap Ihiildings, FlC., publishers of the same, for the loan of blocks foi- Figures 10, 11, 1*2, 14, and 15. Dr. 8. 11. Amines, .author of Lectures on the Physiology of Plants, for the loan of block for Figure 40. Among books tf) which the author wislu's to e.xpress his special acknowledgments are Alorris and Moritz’s Science of Brezving, dorgenstm’s Micro-organisms and Fermentation, mA Halliburton’s Chemical Phvsio- logy and Ihithology ; the previous ex'istcnce of tlu'se works has materi¬ ally lighPaKal lias author’s Labours (always sufficiently hea\y) in the <lirection of rtaiding and comparing original memoii's and jiapers. llt- als(i thanks Mr. Voller foi’ having fretdy ])laced at his disposal tlu' subject matter of his excellent work on Modern Milling; to this he is iud(4)ted f(jr the Dictionary of AVheat given on page's 'Jlhi-T. To Mr. S. A. Vasey, F.C.S., the author is indc'bted for a nuiidx'r of I'cferences in comu'xion with researclu's on tlics protc'ids. I lis thaid'Ce](https://iiif.wellcomecollection.org/image/b29315104_0027.jp2/full/800%2C/0/default.jpg)
