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 |
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Accum on Adulterations acid adulterated Adulterated Provisions Adulterations of Food aliment alimentary alum baked barley become beer biscuits boiled bran Brazil wood bread corn Bread Flour brewers bushel cakes Capsicum carbonic acid Cayenne pepper cerealia chemical cocculus indicus colour copper crust dealers deleterious dough dry flour employed extract farinaceous matter fecula fermentation fire flavour forms frauds fraudulent FREDRICK ACCUM genuine bread gluten grain grains of paradise heat kind of bread kneaded kneading trough leaven leguminous leguminous seeds light and porous loaf bread loaves magistrate Maize manufacture mass meal ment method mixed mixture mucilage nutritive oatmeal offence ounces of salt oven peck pepper pickles portion potatoes produce quantity of yeast rendered rice rise rye bread saccharine sieve sophisticated sorts spirituous liquors starch stiff substances taste unleavened bread vegetable warm water weigh wheat wheaten bread wheaten flour whole wholesome wine yeast