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Words: 42206 in 14 pages
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PREFACE i
PRELIMINARY OBSERVATIONS, CHIEFLY WITH REGARD TO 7 THE CHEMICAL CONSTITUTION AND NUTRITIVE QUALITY OF THE SUBSTANCES OF FOOD DERIVED FROM THE VEGETABLE KINGDOM
HISTORICAL SKETCH OF THE ART OF MAKING BREAD 25
BREAD CORN 30
THE BREAD-FRUIT 39
SAGO BREAD, and SAGO 41
CASAVA BREAD, and TAPIOCA 43
PLANTAIN BREAD 45
BANANA BREAD 46
BREAD OF DRIED FISH 47
BREAD MADE OF MOSS 49
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