A treatise on the art of making good wholesome bread of wheat, oats, rye, barley and other farinaceous grains 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

This work opens with a clear‑sighted look at the chemistry behind everyday loaves, tracing the nutritional makeup of wheat, oats, rye, barley, rice and even potatoes. The author first explains how the plant kingdom supplies the essential starches and proteins that turn raw grain into sustenance, then adds a concise history of how different cultures have refined the art of baking over centuries.

From there the treatise moves into practical guidance, comparing leavened and unleavened breads and detailing the proportion of flour, water and ferment that yields a light, airy crust versus a dense, nourishing biscuit. It covers familiar staples such as French baguettes and English rolls, alongside more exotic creations like plantain, sago and corn breads, always linking each recipe to the underlying chemical principles.

Readers will come away with a deeper appreciation of why some grains rise easily while others stay compact, as well as useful tips for selecting the right flour, preparing yeast economically, and avoiding common baking mistakes—all presented in a straightforward, science‑informed style.