官方藏书 / Nutrition / 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
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