Excerpt from The Chemistry of Wheat, Flour, and Bread

My first idea was to reprint the articles almost exactly as they originally appeared; but having commenced the task of remodelling them I found the work growing on my hands until something like three quarters of the matter of the book was entirely re-written. Hence a task which at its commencement I had hoped to have completed In a month has extended over a year.

An inspection of the book will sufficiently Show the nature of its contents. Some few words of explanation of its objects are due to the reader. One of my aims has been to provide a text-book for such students as are anxious to make themselves acquainted with those departments of Chemistry and other allied sciences which have a more or less direct bearing on Milling and Baking. The earlier part of the work is devoted to an exposition of general principles, after which their application to practical work is described. I hope that in this capacity the book may be found of service by those who are preparing for the Technological Examinations Of the City and Guilds of London Institute in Milling and Breadmaking. It has for some time formed the basis of the course of study through which my own milling and baking students have worked. Breadmaking is essentially a chemical opera tion; but in order to make my treatment of its Technology fairly complete I have introduced a chapter descriptive of modern Baking Machinery and Appliances. I have not attempted the same for Milling, because Machinery there plays so much more important a part that to have done so would altogether have altered the character of the presentbook: further, the subject has been already dealt with in previou'sly written works.

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