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                               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.

[Illustration]

                            BY FREDRICK ACCUM,

                            OPERATIVE CHEMIST,

 Lecturer on Practical Chemistry, on Mineralogy, and 