The cover image was created by the transcriber and is placed in the public domain.
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,
OPERATIVE CHEMIST,
Lecturer on Practical Chemistry, on Mineralogy, and on Chemistry applied to the Arts and
Manufactures; Member of the Royal Irish Academy; Fellow of the Linnæan Society;
Member of the Royal Academy of Sciences, and of the Royal Society
of Arts of Berlin, &c. &c.
LONDON:
PRINTED FOR THOMAS BOYS, 7, LUDGATE HILL,
By C. Green, Leicester Street, Leicester Square.
1821.
iPREFACE.
LONDON,
COMPTON STREET, SOHO.
The object of this Treatise is to exhibit the chemicalprinciples of the art of making good and wholesomeBread, of Wheat, Oats, Rye, Barley, Rice,Potatoes, and other farinaceous substances used forthis purpose in different parts of the world.
I have first taken a view of the chemical constitutionof the Alimentary Substances derived from thevegetable kingdom, and have added an HistoricaliiSketch of the Art of Making Bread. I have elucidatedthe chemical constitution of the substances ofwhich Bread is made among civilized nations, as wellas of various nutritive materials, besides Bread Corn,which are used in different countries as substitutesfor Bread.
I have described the chemical analysis of BreadFlour, its immediate constituent parts, their proportionsin different kinds of grain, and the method ofseparating them. I have pointed out the materialsmore particularly fitted for the fabrication of Bread;I have explained the reason why a variety of AlimentaryFarinaceous Seeds, in common use, cannot bemade into light and porous loaf-bread, although theyare well calcula                        
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