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

Full Title

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

Language

en

Duration

~3 hours (203K characters)

Publisher of text edition

Project Gutenberg

Credits

Produced by deaurider, Barry Abrahamsen, and the Online Distributed Proofreading Team at http://www.pgdp.net (This file was produced from images generously made available by The Internet Archive)

Subjects