APA (7th ed.) Citation

Accum, F. C. A treatise on the art of making good wholesome bread of wheat, oats, rye, barley and other farinaceous grains Exhibiting the alimentary properties and chemical constitution of different kinds of bread corn, and of the various substitutes used for bread, in different parts of the world.

Chicago Style (17th ed.) Citation

Accum, Friedrich Christian. A Treatise on the Art of Making Good Wholesome Bread of Wheat, Oats, Rye, Barley and Other Farinaceous Grains Exhibiting the Alimentary Properties and Chemical Constitution of Different Kinds of Bread Corn, and of the Various Substitutes Used for Bread, in Different Parts of the World.

MLA (9th ed.) Citation

Accum, Friedrich Christian. A Treatise on the Art of Making Good Wholesome Bread of Wheat, Oats, Rye, Barley and Other Farinaceous Grains Exhibiting the Alimentary Properties and Chemical Constitution of Different Kinds of Bread Corn, and of the Various Substitutes Used for Bread, in Different Parts of the World.

Warning: These citations may not always be 100% accurate.