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

Part 9

Chapter 9361 wordsPublic domain

_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 ELEVATIONS, SECTIONS, AND PLANS, Of the most improved Sorts of Apparatus now employed at the Gas Works in London, And the principal Provincial Towns of Great Britain. _Price 15s._

CHEMICAL AMUSEMENT,

Comprising a Series of curious and instructive Experiments in Chemistry, which are easily performed, and unattended by Danger.

_The Fourth Edition. Price 9s._

_This Day is published_,

A TREATISE

ON THE

Art of Brewing,

Exhibiting the London practice of Brewing Porter, Brown Stout, Ale, Table Beer, and various other kinds of Malt Liquors.

BY FREDRICK ACCUM.

_By the same Author_,

A TREATISE

ON THE ART OF MAKING WINE

From Native Fruits;

Elucidating the Chemical Principles upon which the Art of Wine-making depends. The Fruits best adapted for Home-made Wines, and the Methods of preparing them.

A MANUAL OF ANALYTICAL MINERALOGY,

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A SYSTEM OF THEORETICAL AND PRACTICAL CHEMISTRY,

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ELEMENTS OF CHRYSTALLOGRAPHY,

_After the Method of Haüy with Plates and Graphic Designs_,

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● Transcriber’s Notes: ○ The references to figures 1 through 4 on pages 130 and 132 do not exist in any edition of the book. This has been confirmed by the Project Manager. ○ Missing or obscured punctuation was silently corrected. ○ Typographical errors were silently corrected. ○ Inconsistent spelling and hyphenation were made consistent only when a predominant form was found in this book. ○ Text that was in italics is enclosed by underscores (_italics_).