An edition of Observations on the present mode of preparing wheat flour for bread (1802)

Observations on the present mode of preparing wheat flour for bread

with an account of some late improvements, and of the advantages which may be expected from adopting them : to which is added, a reply to some of the most material objections that have been raised against them, drawn from a series of experiments

by

Observations on the present mode of preparing ...
R. Ferryman, R. Ferryman
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Last edited by Open Library Bot
December 4, 2010 | History
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An edition of Observations on the present mode of preparing wheat flour for bread (1802)

Observations on the present mode of preparing wheat flour for bread

with an account of some late improvements, and of the advantages which may be expected from adopting them : to which is added, a reply to some of the most material objections that have been raised against them, drawn from a series of experiments

by

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Publish Date
Publisher
Printed by Darton and Harvey
Language
English
Pages
20

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Subjects

Flour as food, Grain, Milling

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Cover of: Observations on the present mode of preparing wheat flour for bread
Observations on the present mode of preparing wheat flour for bread: with an account of some late improvements, and of the advantages which may be expected from adopting them : to which is added, a reply to some of the most material objections that have been raised against them, drawn from a series of experiments
1802, Printed by Darton and Harvey
in English
  • Not in Library

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Book Details

Edition Notes

Published in
London

Classifications

Library of Congress
TX558.W5 F47x 1802

The Physical Object

Pagination
20 p. ;
Number of pages
20

ID Numbers

Open Library
OL2670204M
LCCN
85666424

Source records

Library of Congress MARC record

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December 4, 2010 Edited by Open Library Bot Added subjects from MARC records.
December 10, 2009 Created by WorkBot add works page