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A Treatise on Bread, and Bread-making

Chapter 12: TRANSCRIBER’S NOTE.
By Sylvester Graham
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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.

TRANSCRIBER’S NOTE.

This eBook makes the following corrections to the printed text:

  • Pg iv
    • sour milk or buttermilk
    • sour milk or butter-milk
  • Pg 38
    • their bread stuff before it is ground
    • their bread-stuff before it is ground
  • Pg 44
    • the well being of those who have been the consumers
    • the well-being of those who have been the consumers
  • Pg 49
    • there are indviduals in every city
    • there are individuals in every city
  • Pg 77
    • stir in good indian meal
    • stir in good Indian meal
  • Pg 88
    • In order to this
    • In order to do this
  • Pg 124
    • “Keep ... no bread with his dinner,
    • “Keep ... no bread with his dinner,”
  • Pg 130
    • first the solution of muriatic or tartartic acid
    • first the solution of muriatic or tartaric acid
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