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 Frederick Accum.

Licence: Public Domain Mark

Credit: 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 Frederick Accum. Source: Wellcome Collection.

Provider: This material has been provided by The University of Glasgow Library. The original may be consulted at The University of Glasgow Library.