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565. Human foods and their nutritive value

Creator:: Snyder, Harry, 1867-1927.
Collection:: Home Economics Archive: Research, Tradition and History
Location:: Albert R. Mann Library
Publisher:: Macmillan Co.,
Publication Place:: New York
Format:: Book

566. What we eat and what happens to it: the results of the first direct method ever devised to follow the actual digestion of food in the human stomach

Creator:: Hawk, Philip B. b. 1874
Collection:: Home Economics Archive: Research, Tradition and History
Location:: Albert R. Mann Library
Publisher:: Harper & brothers,
Publication Place:: London
Format:: Book

567. Home and farm food preservation

Creator:: Cruess, W. V. 1886-1968.
Collection:: Home Economics Archive: Research, Tradition and History
Location:: Albert R. Mann Library
Publisher:: Macmillan Co.,
Publication Place:: New York
Format:: Book

568. What we eat: an account of the most common adulterations of food and drink. With simple tests by which many of them may be detected

Creator:: Hoskins, Thomas H.
Collection:: Home Economics Archive: Research, Tradition and History
Location:: Albert R. Mann Library
Publisher:: T.O.H.P. Burnham,
Publication Place:: Boston
Format:: Book

569. The manufacture of preserved foods and sweetmeats: a handbook of all the processes for the preservation of flesh, fruit, and vegetables, and for the preparation of dried fruit, dried vegetables, marmalades, fruit-syrups, and fermented beverages, and of all kinds of candies, candied fruit, sweetmeats, rocks, drops, drageÌes, pralines, etc.

Creator:: Hausner, A.
Collection:: Home Economics Archive: Research, Tradition and History
Location:: Albert R. Mann Library
Publisher:: Scott, Greenwood & co.,
Publication Place:: London
Format:: Book

570. Laboratory manual of fruit and vegetable products

Creator:: Cruess, W. V. 1886-1968.
Collection:: Home Economics Archive: Research, Tradition and History
Location:: Albert R. Mann Library
Publisher:: McGraw-Hill,
Publication Place:: New York
Format:: Book

571. Everywomans canning book: the A B C of safe home canning and preserving

Creator:: Hughes, Mary Catherine (Burke) (as Mrs.,) 1885-
Collection:: Home Economics Archive: Research, Tradition and History
Location:: Albert R. Mann Library
Publisher:: Whitcomb & Barrows,
Publication Place:: Boston, Mass.
Format:: Book

572. Recipes for the preserving of fruit, vegetables, and meat

Creator:: Wagner, E. b. 1864.
Collection:: Home Economics Archive: Research, Tradition and History
Location:: Albert R. Mann Library
Publisher:: D. Van Nostrand co.,
Publication Place:: New York
Format:: Book

573. Principles of cookery

Creator:: Barrows, Anna.
Collection:: Home Economics Archive: Research, Tradition and History
Location:: Albert R. Mann Library
Publisher:: American School of Home Economics,
Publication Place:: Chicago
Format:: Book

574. Cookery, its art and practice: the history, science and practical import of the art of cookery, with a dictionary of culinary terms

Creator:: Thudichum, J. L. W. 1829-1901.
Collection:: Home Economics Archive: Research, Tradition and History
Location:: Albert R. Mann Library
Publisher:: F. Warne,
Publication Place:: New York
Format:: Book

575. Modern dietetics, feeding the sick in hospital and home: with some studies on feeding well people

Creator:: Graves, Lulu G. 1874-
Collection:: Home Economics Archive: Research, Tradition and History
Location:: Albert R. Mann Library
Publisher:: Modern Hospital Pub. Co.,
Publication Place:: St. Louis
Format:: Book

576. A handbook of invalid cooking, for the use of nurses in training-schools, nurses in private practice, and others who care for the sick

Creator:: Boland, Mary A., b. 1852.
Collection:: Home Economics Archive: Research, Tradition and History
Location:: Albert R. Mann Library
Publisher:: Century co.,
Publication Place:: New York
Format:: Book