| Record ID | marc_columbia/Columbia-extract-20221130-011.mrc:305054386:1705 |
| Source | marc_columbia |
| Download Link | /show-records/marc_columbia/Columbia-extract-20221130-011.mrc:305054386:1705?format=raw |
LEADER: 01705cam a2200313Ia 4500
001 5484311
005 20221109174326.0
008 030916s1821 enk 000 0 eng d
035 $a(OCoLC)ocm53034131
035 $a(NNC)5484311
035 $a5484311
040 $aIUL$cIUL$dOCLCQ$dZCU
090 $aTX769$b.A17
100 1 $aAccum, Friedrich Christian,$d1769-1838.$0http://id.loc.gov/authorities/names/n83007794
245 12 $aA treatise on the art of making good and wholesome bread :$bof wheat, oats, rye, barley, and other farinaceous grain : exhibiting the alimentary properties and chemical constitution of different kinds of bread corn, and of the various substitutes used for bread, in different parts of the world /$cby Fredrick Accum ...
260 $aLondon :$bPrinted for Thomas Boys ...,$c1821.
300 $a[2], iii, [1], 160, xxiii, [1] p. ;$c20 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
500 $aOne of two 1821 eds., one with 160 p., one with 168 p., cf. NUC pre-56 2:596 and BM 1:683.
510 4 $aCagle, W.R. Matter of taste (2nd ed.),$cno. 535
500 $aInserted at end by publisher: xxiii p. of reprints of reviews of Accum's Treatise on adulterations of food.
500 $aPublisher's ads at foot of p. xxiii and [1] p. at end.
500 $aImperfect: title-page lacking.$5NNC.
650 0 $aBread.$0http://id.loc.gov/authorities/subjects/sh85016646
650 0 $aCooking (Bread)$0http://id.loc.gov/authorities/subjects/sh88000076
600 10 $aAccum, Friedrich Christian,$d1769-1838.$tTreatise on adulterations of food, and culinary poisons.
752 $aGreat Britain$bEngland$dLondon.$2naf
852 80 $brbx$kSELIGMAN$h1821E$iAc29