Insect prevention and control in plants processing dry milk /

Cover title.

The complete confectioner, or, Housekeeper's guide to a simple and speedy method of understanding the whole art of confectionary : the various ways of preserving and candying, dry and liquid, all kinds of fruit, nuts, flowers, herbs, &c. And the method of keeping them fresh and fine all the year round; the different ways of clarifying sugar; with directions for making fruit pastes, bomboons, pastils, compotes, fruit ices, cream ices, marmalades, jellies, jams, cakes, puffs, biscuits, tarts, custards, cheesecakes, sweetmeats, fritters, creams, syllabubs, blanc-mange, flummeries, ornaments for grand entertainments, dragees, syrups of all kinds, nicknacks and trifles for desserts, strong cordials, oils, simple waters, milk punch that will keep 20 years, and all sorts of English wines. Also, the art of making artificial fruit, with the stalks in it, so as to resemble the natural fruit. To which are added, some bills of fare for desserts for private families /

Originally published under title: The compleat confectioner. Cf. Bitting, K.G. Gastronomic bib., p. 190.

A botanical arrangement of all the vegetables naturally growing in Great Britain : with descriptions of the genera and species, according to the system of the celebrated Linnaeus. Being an attempt to render them familiar to those who are unacquainted with the learned languages. Under each species are added, the most remarkable varieties, the natural places of growth, the duration, the time of flowering, the peculiarities of structure, the common English names; the names of Gerard, Parkinson, Ray and Bauhine. The uses as medicines, or as poisons; as food for men, for brutes, and for insects. With their application in oeconomy and in the arts. With an easy introduction to the study of botany. Shewing the method of investigating plants, and directions how to dry and preserve specimens. The whole illustrated by copper plates and a copious glossary /

Stafleu and Cowan, 2d ed.

The complete confectioner, or, Housekeeper's guide : to a simple and speedy method of understanding the whole art of confectionary, the various ways of preserving and candying, dry and liquid, all kinds of fruit, nuts, flowers, herbs, &c. ... the different ways of clarifying sugar ... also the art of making artificial fruit ... to which are added some bills of fare for deserts for private families /

First published under title: The compleat confectioner.

On increasing the effective aperture of antennas by data processing /

Includes bibliographical references (p. 58-59)

Simulation using the Monte Carlo method

Photocopy. Springfield, Va., Distributed by Clearinghouse for Federal Scientific and Technical Information [1969]