The Theory and Art of Bread-making; a new process, without the use of ferment.[with: A New Method of Making Bread.]

[Cambridge: the author; Rumford Press, 1869. Octavo-sized booklet (21 x13 cm.), 47 pages. Illustrated. The Second Printing of Horsford's important work on leavening with phosphoric acid/bicarbonate of soda, and the First Edition to add the first English translation of Liebig's New Method of Making Bread which had been published in January of the same year in Germany. Eben Norton Horsford (1818-1893) was Rumford Professor at Harvard University. Instead of yeast or other leavening methods, Horsford presents a method of employing phosphoric acid. Together with bicarbonate of soda this provides leavening. Includes diagrams and discussions of the benefits and disadvantages of other methods. A sharp copy, clean and sound, in publisher's blue wrappers, titled in black. Fine. Rare. [OCLC locates just one copy (AAS) of the Rumford printing of 1869, and four copies with the imprint of Welch, Bigelow].