A Treatise on Bread, and Bread-making

Chapter 11: FOOTNOTES.

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About This Book

The treatise surveys bread from its primitive origins through regional practices, tracing how grinding, baking and leavening evolved and how different cultures prepared farinaceous foods. It outlines dietary principles that favor minimally processed plant-based staples and warns against highly refined or adulterated flours as deleterious to health. Subsequent chapters analyze wheat cultivation, impurity removal, milling, and the chemistry and methods of fermentation, mixing, baking, and preservation. Practical guidance addresses domestic versus commercial baking, household techniques, and a range of simple bread varieties and substitutions suited to family use.

FOOTNOTES.

A. In this same manner the Sandwich Islanders cooked all their food, when they were first discovered.

B. An aged and very respectable member of the Society of Friends, in New York, who had long been extensively engaged in the flour business in that city, and who had always had his family bread made in his own house, was one day asked by his daughter, why he never used the baker’s bread:—“Because, my child,” replied he, “I know what it is made of.”

C. See Memoirs of Philadelphia Agricultural Society. Vol. I. p. 226.