80. Antoine PARMENTIER L.A.S., to a "dear comrade";... Lot 80

80. Antoine PARMENTIER L.A.S., to a "dear comrade"; 2 1/2 pages in-4. About "the transformation of oats into bread [...] In the cantons where the practice of bleaching oats is adopted, this grain is not very adopted, this grain is not very suitable for bread-making because because this use only increases its extractive state in fat without adding anything to its edibility [...]. The oats used in Brittany are a white variety, more floury white variety [...] The essential point in the making of oat bread in the making of oat bread is that it is important that the important that the leaven is always prepared with wheat or rye that the leaven is always prepared with the wheat or rye flour that is mixed in that the dough is always fermented beyond the limits prescribed for prescribed for ordinary bread"... Etc.