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2. Food processing: a guide to selecting, producing, preserving, and storing the family food supply
3. Appertizing, or, The art of canning : its history and development
4. Principles of fruit preservation: jam making, canning and drying
5. Commercial fruit and vegetable products: a textbook for student, investigator, and manufacturer
6. The story of canned foods
7. Canned foods in relation to health: (Milroy lectures 1923)
8. Canning and how to use canned foods
9. The canning of fruits and vegetables: based on the methods in use in California, with notes on the control of the microorganisms effecting spoilage
10. Disinfection and the preservation of food: together with an account of the chemical substances used as antiseptics and preservatives
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