Guide to the use of libraries; a manual for college and university students.

Mode of access: Internet.

Costume design; an introductory outline with aids for students and teachers

Mode of access: Internet.

Poultry nutrition, for the use of feed manufacturers, feed dealers, feed salesmen and service men, veterinarians, hatcherymen, breeders, and poultrymen. A text and reference book for instructors, students, and all persons interested in poultry feeds and feeding.

First ed. published in 1941 under title: Handbook of poultry nutrition.

Animal castration, a textbook for the use of teachers, students and practitioners.

Mode of access: Internet.

Information on vegetables for students in vegetable gardening, and for use as reference material for others.

Includes bibliographies.

Some dangerous communicable diseases; a special unit of study in health education for senior high schools and junior colleges ... a manual for teachers and students,

Cover-title.

Costume design; an introductory outline with aids for students and teachers,

Mode of access: Internet.

Contracts in engineering; the interpretation and writing of engineering-commercial agreements; a text-book for students in engineering, engineers, contractors and business men.

Mode of access: Internet.

An introduction to the microbiology of water and sewage for engineering students,

Extra page inserted numbered 211a.

Engineering students and Federal employment.

Bibliography: leaves 71-78.

Introduction to mechanics prepared for the use of students at the Masschuysetts Institute of Technology,

Mode of access: Internet.

Practical building construction; a handbook for students preparing for the examinations of the Science and Art Department, the Royal Institute of British Architects, the Surveyors' Institution, etc. Designed also as a book of reference for persons engaged in building,

Mode of access: Internet.

Chemistry and food preparation, a laboratory manual for students of home economics; a series of experiments in elementary chemistry and experimental cookery designed for a scientific approach to the study of food preparation. Basic recipes and methods of combining ingredients are presented, together with variations that suggest the wide applicability of the fundamental principles.

Bibliography: p. 1

General phonetics for missionaries and students of languages

"Bibliographical selection of works on phonetics": p. 143-146.

Lecture notes on probability, statistics, and experimental errors; an elementary summary for students of experimental science.

Mode of access: Internet.