A treatise on the art of baking : with a preliminary introduction, shewing the various productions of the different quarters of the globe -- observations on the present state of agriculture --the farmer and middleman -- strictures on the corn bill, &c. With a number of valuable receipts, original and selected for the baker and domestic circle / by John White.

  • White, John, active 1828.
Date:
1828
Catalogue details

Licence: Public Domain Mark

Credit: A treatise on the art of baking : with a preliminary introduction, shewing the various productions of the different quarters of the globe -- observations on the present state of agriculture --the farmer and middleman -- strictures on the corn bill, &c. With a number of valuable receipts, original and selected for the baker and domestic circle / by John White. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    public opinion has confined tliem to certain rules, and by these rules they must abide, no matter whetlier right or wrong. This is one reason t at the baking is so little understood ; and another is, that every person imagines that they know every thing about it. Any old woman can be a baker. So says the world; but the world is wrong in this particular, although learned men have given their sanction to the report. The statement of our learned men, however, is far from being correct,—what they give us is only, on their part, hearsay evidence, which is far from being true ; in many particulars it is quite the re- verse. None of them ever learned the art; they have merely written upon report, but in this they are cer- tainly blameworthy, in making vulgar report the ground-work of all they say, instead of endeavour- ing by practice to gain a proper knowledge. ^Learned treatises by scientific men, who are ig- norant of the practical part of the art they treat upon, must always be imperfect. In my opinion, it is the artizan alone that can give proper direc- tions in his own art; whatever that art may be, his language may not be so florid as might be wished, nor so correct as the rules of grammar require, yet there is strong a presumption that the artizan’s directions will be more intelligible to the most of readers, than the learned work of a person who has only the theory of any art. The following Treatise upon the Art of Baking is the production of one who is a baker himself, and