| Title: | 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. |
| Author: | Accum, Friedrich Christian, 1769-1838 |
| Note: | T. Boys, 1821 |
| Link: | page images at HathiTrust |
| No stable link: | This is an uncurated book entry from our extended bookshelves, readable online now but without a stable link here. You should not bookmark this page, but you can request that we add this book to our curated collection, which has stable links. |
| Subject: | Bread |
| Other copies: | Look for editions of this book at your library, or elsewhere. |
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