Observations on the present mode of preparing wheat flour for bread
Subtitle: with an account of some late improvements, and of the advantages which may be expected from adopting them : to which is added, a reply to some of the most material objections that have been raised against them, drawn from a series of experiments
By: by R. Ferryman.
Publisher: Printed by Darton and Harvey
Published: 1802
Place of publication: London
Language: eng
Number of pages: 20
Subjects: Flour as food.; Grain -- Milling.