A TREATISE ON THE ART OF MAKING GOOD AND WHOLESOME BREAD OF WHEAT, OATS, RYE, BARLEY, AND OTHER FARINACEOUS GRAIN. Exhibiting Properties and Chemical Constitution of Different Kinds of Bread Corn, and of the Various Substitutes Use For Bread, In Different Parts Of The World.

First edition, first printing. Publisher's original paper boards with printed label to the spine. 160, xxiii pp. Hand-coloured vignette on the title page, single leaf of advertisements to the rear. Housed in a purpose made green morocco solander case with titles in gilt to the spine. An excellent example, the original binding with a little rubbing and bumping to the extremities and with a neat, closed tear to the top of the spine. The contents are clean and complete and without previous owner's inscriptions or stamps. An exceptional copy, scarce in the original binding.

Stock code: 12115


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