The chemistry of wheat, flour and bread and technology of breadmaking / by William Jago.

  • William Jago
Date:
1886
Catalogue details

Licence: Public Domain Mark

Credit: The chemistry of wheat, flour and bread and technology of breadmaking / by William Jago. Source: Wellcome Collection.

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    SCIENCE SCHOOLS, BRIGHTON. ■3 $pedial Collide of ^ed^qidal Ir^tfudtion IN MILLING & BAKING SCIENCE IS GIVEN BY MR. WILlsIAM JAGO, F.G.S., F.I.C., Analytical arid Consulting Chemist, Author of “A Confidential Report on Wheat and Flour Supply,” dr'c. The course of Study includes the Chemistry and Microscopy of Wheat, Flour, Yeast, &c., Mathematics, Mechanical Draw- ing, Principles of Mechanics, The Steam Engine, Heat and Electricity; providing such a grounding in Science as will enable the Student on entering on his Practical Course as a Miller or Baker to appreciate, and to be guided by the Scientific Principles under- lying his work. 3T IE] IE S , Per Month ... ... ... ... ... Six Guineas. Per Term of about Three Months ... ... Fifteen Guineas. Per Year of Three Terms ... ... ... Forty Guineas. RESIDENT PUPILS Are received by Mr. Jago, at his private residence, at a charge of Twenty Guineas per Term. All Fees must he paid in Advance. The Terms commence on or about the 21st September, 7th Janu- ary, and 15th April, of each year; but Students may join the School at any time, in which case the fees are reckoned from the date of joining. The Course of Chemical training in the Laboratory, and general instruction, is also recommended for those who purpose to become Brewers, Farmers, &c. In every case the course of study is arranged to suit the special requirements of each individual Student. The great value of such a course of scientific study being universally admitted, Mr. Jago suggests that it conveniently follows, or may even with advantage take the place of, the last two or three terms of ordinary schooling. Mr. Jago will be pleased to forward a Prospectus of the School and to give advice and every information, on application either per sonally or by letter.
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