Coverart for item
The Resource 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, by Fredrick Accum

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, by Fredrick Accum

Label
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
Title
A treatise on the art of making good and wholesome bread of wheat, oats, rye, barley, and other farinaceous grain
Title remainder
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
Statement of responsibility
by Fredrick Accum
Creator
Subject
Genre
Language
eng
Related
Cataloging source
DLC
Index
no index present
LC call number
TX769
LC item number
.A16
Literary form
non fiction
Label
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, by Fredrick Accum
Instantiates
Publication
Note
First edition
Carrier category
volume
Carrier MARC source
rdacarrier
Content category
text
Content type MARC source
rdacontent
Dimensions
20 cm.
Extent
iii, 168, xxiii p.
Lccn
44049455
Media category
unmediated
Media MARC source
rdamedia
Note
  • Hand colored vignette of an oven on t.-p.
  • Last 23 pages advertisements for and articles about the author's "Treatise on adulterations of food, and culinary poisons."
  • Bound in original boards; worn.
System control number
  • (RLIN)UTBG87-B9085
  • (OCoLC)ocn135555426
Label
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, by Fredrick Accum
Publication
Note
First edition
Carrier category
volume
Carrier MARC source
rdacarrier
Content category
text
Content type MARC source
rdacontent
Dimensions
20 cm.
Extent
iii, 168, xxiii p.
Lccn
44049455
Media category
unmediated
Media MARC source
rdamedia
Note
  • Hand colored vignette of an oven on t.-p.
  • Last 23 pages advertisements for and articles about the author's "Treatise on adulterations of food, and culinary poisons."
  • Bound in original boards; worn.
System control number
  • (RLIN)UTBG87-B9085
  • (OCoLC)ocn135555426

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