VINE, Frederick T. Practical Bread-making: A Useful Guide For All In The Trade. Contents include: “Ferments”, “Sponges and Doughs”, “Shapes of Bread and How Formed”, “Scotch Bread-Making”, “Machinery in the Bakehouse” and “Flours Suitable for Bread-making”. PROVENANCE: Frank Willey (inscription to front endpaper dated May 22nd 1903). 8vo. London: ‘’Office of the Baker and Confectioner’’, 1900.