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.

London: Printed for Thomas Boys, 7, Ludgate Hill, by C. Green, Leicester Street, Leicester Square, 1821.

Tall duodecimo (18 x 11 cm.), [vi], 160, xxiii, [1] pages. Title page with hand-colored engraved illustration of a brick oven. Advertisements at rear for other works by the author. Bibliographical references. Twelve pages of reviews of Accum's Treatise on Adulterations of Food, inserted at end. FIRST EDITION. One of two 1821 editions (one with 160 pages and one with 168 pages [cf. NUC pre-56 2:596 & BM 1:683]) though with undetermined priority. The German chemist Frederick Accum (1769–1838) achieved various important advances in the various fields of gas lighting, efforts to keep processed foods free from dangerous additives, and the promotion of interest in the science of chemistry to the general public. His many publications of this period include works on brewing, wine-making, and food adulteration. This copy 'bound' in later heavy marbled paper covers, with a paper label on front cover (a reduced facsimile of the title page). Edges of text block speckled red. Two pages contain contemporary ink notes at the bottom of the page, 7-8 lines; the first annotation comments on the comparable 'robustness, activity and bravery' of individuals who eat only vegetables or only meat – a mixed diet is deemed best. The second annotation is a description of the banana tree and its fruit. Both of the annotations are a bit shaved at the bottom. [OCLC locates thirty-one copies; Cagle 535; Axford, page 398; Goldsmiths'-Kress 23178.2; NUC pre-56 2:596; BM 1:683].

Price: $350.00