Similar Items

• The great advantage of eating pure and genuine bread : comprehending the heart of the wheat, with all its flour
  by: Pownall, Thomas
  Published: (1773)
• The report from the committee, appointed (upon the 2d day of December, 1766) to consider an act made in the thirty-first year of King George the Second, for the due making of bread : and to regulate the price and assize thereof, together with the accounts referred to the said committee
  Published: (1767)
• The measure of regulating the assize, and of the due making of bread explained : with a short commentary on the nature and scope of the provisions of the late act
  by: Pownall, Thomas
  Published: (1795)
• A collection of several authentick accounts of the history and price of wheat : bread, malt, &c. From the coming in of William the Conquerour To Michaelmas 1745. With some occasional remarks
  by: Penkethman, John
  Published: (1748)
• The complete baker; or, a method of effectually raising a bushel of flour, with a tea-spoonful of barm: Intended to obviate the great Difficulties Bakers are often put to, for want of a Quantity of Barm, that very necessary Ingredient in making of Bread. In which is likewise shewn, that the Cause of Bread being close and heavy is intirely owing to the Baker being unacquainted with the Nature of Barm and Flour. By James Stone, of Amport, in Hampshire
  by: Stone, James
  Published: (1770)