Scientific American Supplement, No. 275, April 9, 1881

Scientific American Supplement, No. 275, April 9, 1881

In consequence of the interest that has been recently excited on the subject of bread reform, we have, says the London Miller, translated the interesting contribution of H. Mge-Mouris to the Imperial and Central Society of Agriculture of France, and subsequently published in a separate form in 1860, on "Wheat and Wheat Bread," with the illustration prepared by the author for the contribution. The author says: "I repeat in this pamphlet the principal facts put forth in the notes issued by me, and in the reports furnished by Mr. Chevreul to the Academy of Science, from 1853 up to 1860." The study of the structure of the wheat berry, its chemical composition, its alimentary value, its preservation, etc., is not alone of interest to science, agriculture, and industry, but it is worthy of attracting the attention of governments, for this study, in its connection to political economy, is bound up with the fate and the prosperity of nations. Wheat has been cultivated from time immemorial. At first it was roughly crushed and consumed in the form of a thick soup, or in cakes baked on an ordinary hearth. Many centuries before the Christian era the Egyptians were acquainted with the means of making fermented or leavened bread; afterwards this practice spread into Greece, and it is found in esteem at Rome two centuries B.C.; from Rome the new method was introduced among the Gauls, and it is found to-day to exist almost the same as it was practiced at that period, with the exception, of course, of the considerable improvements introduced in the baking and grinding. ......Buy Now (To Read More)

Product details

Ebook Number: 8195
Author: Various
Release Date: May 1, 2005
Format: eBook
Language: English