New method of preserving sweet potatoes /

Reprint.

The improved practical system of educating the horse : ... Also a treatise on shoeing ... : A statement of their method of training cattle and dogs ... : The rules of Union Course /

Based on Dennis Magner's New system of training horses, Utica, 1863 (Cf. Libr. of Congr. Cat. of printed books)

A method of anatomy, descriptive and deductive.

Mode of access: Internet.

A method of anatomy, descriptive and deductive,

Mode of access: Internet.

A method of anatomy, descriptive and deductive.

Includes bibliography.

A method of anatomy, descriptive and deductive,

Mode of access: Internet.

A method of anatomy, descriptive and deductive,

"A William Wood book."

A method of anatomy, descriptive and deductive.

Mode of access: Internet.

Clubs in action. The small group club; a method of study by record and discussion ....

Cover title.

Food supply and raw materials in Japan : an index of the physical volume of production of foodstuffs, industrial crops, and minerals, 1894-1927 /

Published in 1929 under title: Agricultural and mineral production in Japan.

The complexity of legal and ethical experience : studies in the method of normative subjects /

Includes bibliography.

Rules of the United States Circuit Court of Appeals for the Fourth Circuit, 1930 : appendix, form of method of taking appeals, making up transcripts of records, docketing cases, printing records, etc.

Includes index.

A method of manure disposal for a beef packing operation : first interim technical report /

"Project 12060 EOF."

The Boston Cooking-School cook book : with additional chapters on the cold pack method of canning, on the drying of fruits and vegetables, and on food values /

Includes household hints; samples of menus; some recipes include wine or liquor as an ingredient. Sample recipes: Stuffed artichokes, Macaroni à la Milanaise, Apricot and wine jelly, Cream sponge cake.

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.