This classic volume provides a practical guide to baking bread for households of all sizes and skill levels. It includes detailed instructions for making a wide variety of breads, from sourdough to unleavened, as well as insights into the adulteration of bread that was prevalent at the time of publication. Acton's work is a timeless resource for anyone interested in baking bread at home. This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.