treatise on
A treatise on the art of making good wholesome bread of wheat, oats, rye, barley and other farinaceous grains 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
作者：Accum, Friedrich Christian, 1769-1838
体例：段 章数：7
字数：153,808 来源：Project Gutenberg
版本与结构
- 来源版本
- 本站收录 1 个来源：Project Gutenberg（153,808 字）。
- 分章依据
- 按「段」标记切分为 7 段（Gutenberg 卷册标记）。
- 篇幅分布
- 平均每段 21,972 字；最长 Rice nourishes more human beings than all the other seeds to（39,908 字），最短 Spirituous liquors, which in this country form one of the ch（15,075 字）。
- 原文溯源
cache/epub/60424/pg60424.txt（Project Gutenberg）
章节目录
共 7 段- Rice nourishes more human beings than all the other seeds to
- Bread prepared by baking from the meal of farinaceous seeds
- Take a bushel of wheaten flour, and put two third parts of i
- In consequence of this alteration, the baker, having no furt
- Thicken two quarts of water with four ounces of fine flour,
- “It will be noticed that some of the sophistications are
- Spirituous liquors, which in this country form one of the ch