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.
|Main Creator:||Accum, Friedrich Christian, 1769-1838.|
|Published / Created:||
London : T. Boys, 1821.
Physical description: iii, 168 p ; 20 cm. (12mo)
|Call Number||View in||Collection|
|J 664||Manuscripts Reading Room Special Access||Joly|