Parathion data presented to U.S. Food and Drug Administration, in the matter of: tolerances for poisonous or deleterious residues on or in fresh fruits and vegetables.

Cover-title.

Specialized storage of fruits and vegetables : a preliminary statement regarding the life conditions of fruits and vegetables in storage, together with a statement regarding the Marble Laboratory, Inc. /

"First report. December 1921."

Tests on ranges and cooking appliances,

Mode of access: Internet.

The culture of vegetables and flowers from seeds and roots.

Mode of access: Internet.

Vegetables /

Description based on: June 1979; title from caption.

Unloads of fresh fruits and vegetables: Philadelphia.

Mode of access: Internet.

The culture of vegetables and flowers from seeds and roots.

Mode of access: Internet.

Vegetables.

Mode of access: Internet.

200 years of Charleston cooking;

"The original recipes ... tested and standardized in the testing kitchen of the New York Herald-Tribune Institute."--p. xv.

Better vegetables for your home garden;

Mode of access: Internet.

Kitchen gardening made easy. Showing how to prepare and lay out the ground; the best means of cultivating vegetables and herbs, with cultural directions for their management all the year round.

Mode of access: Internet.

The manufacture of preserved foods and sweetmeats; a handbook of all the processes for the preservation of flesh, fruit, and vegetables, and for the preparation of dried fruit, dried vegetables, marmalades, fruit-syrups, and fermented beverages, and of all kinds of candies, candied fruit, sweetmeats, rocks, drops, dragées, pralines, etc.,

Mode of access: Internet.

Successful spraying : a text book on spraying for the grower of fruits and vegetables.

Mode of access: Internet.

Vegetables out of season in every garden.

Mode of access: Internet.

The Gun club cook book : or, A culinary code for appreciative epicures ; being a discussion of the methods and procedures of cooking, together with observations on kitchen usages, and including many receipts from many lands /

"On ancient & modern cookery books": p. 277-286.