A Treatise on Bread, and Bread-Making
period treatise · 1837
LINK
SUMMARY
Sylvester Graham's own 1837 book advocating coarse, home-baked whole-wheat ('Graham') bread over commercially milled and bolted white flour, published in Boston by Light & Stearns. Bibliographic details (title, creator, 1837 date, publisher, LCCN 45031216) confirmed directly against the archive.org item metadata record for the digitized copy. Cited for the book's title, date, and publisher, and as the primary-source origin of the whole-grain-bread claim.
NOTES
Sylvester Graham’s 1837 book-length argument for coarsely ground, home-baked whole-wheat bread over the refined, commercially “bolted” white bread sold by contemporary bakeries, published in Boston by Light & Stearns. The archive.org digitized copy’s own metadata record (identifier treatiseonbreadb00grah) confirms the creator (“Graham, Sylvester, 1794-1851”), the 1837 date, the publisher (“Boston: Light & Stearns”), and LCCN 45031216. The archive cites it as the primary-source origin of the case’s whole-grain-bread claim and as one of the books whose sale, alongside his lecture fees, supported Graham for the two decades he promoted his system.