On the composition of food and how it is adulterated : with practical directions for its analysis / by W. Marcet.

  • Marcet, W. (William), 1828-1900.
Date:
1856
Catalogue details

Licence: Public Domain Mark

Credit: On the composition of food and how it is adulterated : with practical directions for its analysis / by W. Marcet. Source: Wellcome Collection.

Provider: This material has been provided by The Royal College of Surgeons of England. The original may be consulted at The Royal College of Surgeons of England.

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    HOW OUE IT IS FOOD, AND ADULTERATED. CHAPTER 1. ON EARINACEOUS AND SACCHARINE FOOD AND ITS ADULTEEATIONS. I. FLOUR AND BREAD. By far the most important article of food is bread; meat being denied to thousands who, in this country, Hve upon Httle more than bread and butter, potatoes, and tea. This valuable food can be prepared from the seeds of various plants, as wheat, oats, rye, barley, Indian corn, potato, rice, &c.; but, from its peculiarly nutritive and wholesome qualities, wheat is most generally—I might say, all but exclusively—employed for the manufacture of bread, pro- perly so called. Oat bread is much used in Scotland and the north of Ireland, in the form of oat cake; rye bread is an important article of food in Russia, but we seldom meet with it in