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. Lecturer on Practical Chemistry, on Mineralogy, and on Chemistry applied to the Arts and Manufactures; Member of the Royal Irish Academy; Fellow of the Linnæan Society; Member of the Royal Academy of Sciences, and of the Royal Society of Arts of Berlin, &c. &c.…
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