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,
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2026
Year
Completed
Description
Subjects: Bread. 20 chapters, 30,991 words. Public domain, via Project Gutenberg.
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Technology