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

In this situation it is left three or four hours. It gradually swells and breaks through the dry flour scattered on its surface. An additional quantity, (about one pailful,) of...

The chemical changes that take place in the panification of bread-flour, are by no means well understood. The saccharine mucilage, it appears, commences the fermentative chemica...

The oven from which this design has been made, is eight feet wide, and seven deep. The fire-place, called by the bakers, the furnace, for heating the oven, is placed at the side...

At the time of Augustus, there were upwards of 300 baking houses in Rome, almost the whole of which were occupied by Greeks. The bakers enjoyed in ancient Rome great privileges....

What is infinitely worse, however, than any of those frauds, sophistications, we are informed, are carried on to an equal extent in all the essential articles of subsistence or...

“And, for the better and more easy recovery of the several penalties[18] incurred by disobedience to the several acts, all offences may be heard and determined in a summary way,...

“‘It is a custom among retailing distillers, which I have not taken notice of in this directory, to put one third or one fourth part of proof molasses brandy, proportionably, to...

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 o...

_Other Works lately published by FREDRICK ACCUM._ DESCRIPTION OF THE PROCESS OF MANUFACTURING COAL GAS, For the Lighting of Streets, Houses, and Public Buildings, WITH ELEVATION...