A treatise on the esculent funguses of England : containing an account of their classical history, uses, characters, development, structure, nutritious properties, modes of cooking and preserving, etc.

Mode of access: Internet.

History and present status of instruction in cooking in the public schools in New York City /

Mode of access: Internet.

Cooking quality and compositional factors of potatoes of different varieties from several commercial locations /

Caption title.

Demand and prices for meat : factors influencing their historical development /

Literature cited: p. 98-100.

Recommendations of the Bureau of Animal Industry on problems of livestock production : prepared for the information of livestock owners, agricultural writers, county agents, livestock specialists, the meat trade, bureau employees and others interested in the betterment of the live stock industry /

Contribution from Bureau of Animal Industry.

German meat regulations : with original text.

Mode of access: Internet.

Feeding for meat production /

"December 31, 1908."

Report on the beef supply of the United States and the export trade in animal and meat products /

Mode of access: Internet.

Meat and poultry inspection manual.

Item 30-A-3

French-frying quality of potatoes : as influenced by cooking methods, storage conditions, and specific gravity of tubers /

Caption title.

Cooking for two /

Last 5 pages left blank for notes.

George Goetz's Liberty Meat Market

George Goetz's family lived above the meat market at 118 West Liberty Street in 1910. After World War ! it was called the Liberty Meat Market. (Source: Old Ann Arbor Town by Hazel Proctor)

Barbecue - Trip to Grove for Lunch, Meat Roasting Spits, Guests as Tables, Spectators Watching Games - 50th Anniversary at Scripps Farm

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Cooking School - Crowd - Auditorium

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Cooking School - Crowd - Auditorium

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