Abstract
THE practical application of science to the arts and trades has been one of the most notable features of the present century, with the almost universal result of raising the standard of the articles made, and at the same time of improving the prosperity and health of those who are employed in making them. The volume now before us shows the application of science to the art of bread-making, and a glance at its size and contents will at once show all those who are entering into this business that there is a very large amount of scientific knowledge required to equip a man efficiently to succeed in the keen competition of the present day.
A Text-Book of the Science and Art of Bread-Making.
By William Jago Pp. 618. (London: Simpkin, Marshall, Hamilton, Kent, and Co., 1895.)
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A Text-Book of the Science and Art of Bread-Making. Nature 54, 51–52 (1896). https://doi.org/10.1038/054051c0
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DOI: https://doi.org/10.1038/054051c0
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