How to produce better eggs.

"The information in this booklet has been compiled chiefly from the writings of Carl H. Schroeder."--p. [3] of cover.

The birds of Canada: with descriptions of their plumage, habits, food, song, nests, eggs, times of arrival and departure,

Mode of access: Internet.

Thwarted or Ducks' eggs in a hen's nest : a village story /

Mode of access: Internet.

The land-birds and game-birds of New England; with descriptions of the birds, their nests and eggs, their habits and notes ...

Mode of access: Internet.

Price spreads on poultry and eggs. Hearings, Eight-third Congress, second session, on price spreads on poultry and eggs and government financing of the poultry industry. December 2-3, 1954.

Mode of access: Internet.

Poultry processing and marketing, specializing in eggs, chickens and turkeys.

Other slight variations in title.

Selected statistical series for poultry and eggs through 1965.

Consists chiefly of tables.

Credulities past and present; including the sea and seamen, miners, amulets and talismans, rings, word and letter divination, numbers, trials, exorcising and blessing of animals, birds, eggs, and luck.

Mode of access: Internet.

Tests on ranges and cooking appliances,

Mode of access: Internet.

The birds of the British Isles and their eggs,

Lettered on cover: A handy pocket guide with descriptive text.

200 years of Charleston cooking;

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

Replogle & Garrett's (new) handy egg tables for instantly finding the worth of eggs.

Lettered on cover: For instantly finding the worth of any number of eggs at any price from 8 cents to 65 cents, inclusive.

Birds of Britain and their eggs / by J. Lewis Bonhote.

Includes index.

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.

French cooking for American kitchens.

"First published, November, 1929."