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A TREATISE ON THE ART OF MAKING GOOD AND WHOLESOME BREAD OF WHEAT, OATS, RYE, BARLEY, AND OTHER FARINACEOUS GRAIN.

A TREATISE ON THE ART OF MAKING GOOD AND WHOLESOME BREAD OF WHEAT, OATS, RYE, BARLEY, AND OTHER FARINACEOUS GRAIN. Exhibiting Properties and Chemical Constitution of Different Kinds of Bread Corn, and of the Various Substitutes Use For Bread, In Different Parts Of The World.

Accum, Frederick (Friedrich Christian Accum)

London: Printed for Thomas Boys. 1821

First edition, first printing. Publisher's original paper boards with printed label to the spine. 160, xxiii pp. Hand-coloured vignette on the title page, single leaf of...

12115

£1,200.00