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Displaying results 1–25
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Pork Slaughtering, Cutting, Preserving, and Cooking on the Farm
H. Russell Cross, E. Curtis Green, William R. Jones, R. L. West, and Anthony Kotula
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Lamb Slaughtering, Cutting, Preserving, and Cooking on the Farm
H. Russell Cross, E. Curtis Green, William R. Jones, R. L. West, and Anthony Kotula
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The Book of Herbs
Rosalind Northcote
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The Italian Cook Book
Maria Gentile
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The Boston cooking-school cook book
Fannie Merritt Farmer
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Pennsylvania Dutch Cooking
Unknown
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Modern cookery for private families
Eliza Acton
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Principles of Political Economy, Vol. 1
Wilhelm Roscher
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Butchers', Packers' and Sausage Makers' Red Book (German)
George Jacob Sayer
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Fireplaces and Chimneys
Arthur H. Senner and T. A. H. Miller
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The High School Boys' Canoe Club
H. Irving Hancock
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Cookery and Dining in Imperial Rome
Apicius
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The Radio Amateur's Hand Book
A. Frederick Collins
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The Art of Perfumery, and Methods of Obtaining the Odors of Plants
G. W. Septimus Piesse
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The book of cheese
Charles Thom and W. W. Fisk
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Gardening without irrigation : or without much, anyway
Steve Solomon
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Weeds used in medicine
Alice Henkel
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War-Time Breads and Cakes
Amy L. Handy
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The Art of Public Speaking
Dale Carnegie and J. Berg Esenwein
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California Mexican-Spanish Cook Book: Selected Mexican and Spanish Recipes
Bertha Haffner-Ginger
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The First Book of Farming
C. L. Goodrich
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The Book of Household Management
Mrs. Beeton
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The Art of German Cooking and Baking
Lina Meier
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Knots, Splices and Rope Work
A. Hyatt Verrill
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The Golden Rule Cook Book: Six hundred recipes for meatless dishes
M. R. L. Sharpe
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Displaying results 1–25
