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.....