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2. A dictionary of diet: being a practical treatise on all pabulary and nutritive substances, solid and fluid with their compounds, used as food; including the observations of eminent philosophers, physicians, gastronomers, and other industrious inquirers into the true science of eating, drinking and preserving health, through the medium of well regulated and easily digestible food, founded on the known specific properties of all kinds of human ailment : with the means of prevention and cure of the diseases resulting from a deranged condition of the organs of digestion, etc., etc.
3. Air, water and food from a sanitary standpoint
4. Air, water, and food, from a sanitary standpoint
5. A laboratory hand-book for dietetics
6. A laboratory handbook for dietetics
7. A laboratory handbook for dietetics
8. A Lady's Blush, A Spitzenburg & A Crab Apple
9. American food journal
10. Analysis and cost of ready-to-serve foods: a study in food economics
11. A Nice SWheat (sweet) Girl - Use Hubbard's standard fertilizer, the great wheat and grass growers
12. An Orange Man - Buy a McPhail Piano and you will make no mistake
13. A study of foods
14. A system of diet and dietetics
15. A textbook of domestic science for high school
16. A treatise on food and dietetics: physiologically, and therapeutically considered
17. A treatise on food and diet: with observations on the dietetical regimen suited for disordered states of the digestive organs; and an account of the dietaries of some of the principal metropolitan and other establishments for paupers, lunatics, criminals, children, the sick, &c
18. Canned foods: an introduction to their microbiology
19. Chemistry of food and nutrition
20. Cherry people - a word to the wise is sufficient, use the bay state fertilizer
21. Commercial fruit and vegetable products: a textbook for student, investigator, and manufacturer
22. Confectionery analysis and composition
23. Corn lady
24. Critical studies in the legal chemistry of foods: for chemists, food inspection officials, and manufacturers and dealers in food products
25. Diet and dietetics
26. Diet and food, considered in relation to strength and power of endurance, training and athletics
27. Dietetics for high schools
28. Dietetics, or, Food in health and disease
29. Disinfection and the preservation of food: together with an account of the chemical substances used as antiseptics and preservatives
30. Do It: Vote Republican
31. Eating for strength, or, Food and diet in their relation to health and work, together with several hundred recipes for wholesome foods and drinks
32. Eating to live long
33. Everybody likes radishes don't they charley
34. Feeding the family
35. Fight for food
36. First lessons in food and diet
37. Food analysis: typical methods and the interpretation of results.
38. Food and dietetics
39. Food and feeding in health and disease: a manual of practical dietetics.
40. Food and feeding: with and appendix
41. Food and health: a book for the lay reader who believes that health is what we make it
42. Food and health: an elementary textbook of home making
43. Food and its functions: a text-book for students of cookery.
44. Food and life
45. Food and the principles of dietetics
46. Food chemistry and cookery
47. Food facts for every day: for upper elementary and junior high school boys and girls
48. Food for the worker: the food values and cost of a series of menus and recipes for seven weeks
49. Food industries: an elementary text-book on the production and manufacture of staple foods, designed for use in high schools and colleges
50. Food in health and disease
51. Food inspection and analysis: for the use of public analysts, health officers, sanitary chemists, and food economists
52. Food, its composition and preparation: a textbook for classes in household science
53. Food materials and their adulterations
54. Food materials and their adulterations
55. Food planning and preparation: a junior course in food study with a recipe book for use at home and at school
56. Food preparation: a textbook for colleges on the science of food processing
57. Food preservation: a textbook for student, teacher, homemaker and home factory operator,
58. Food processing: a guide to selecting, producing, preserving, and storing the family food supply
59. Food products
60. Food products of the world
61. Food products: their source, chemistry, and use
62. Foods
63. Foods America gave the world: the strange, fascinating and often romantic histories of many native American food plants, their origin and other interesting and curious facts concerning them
64. Foods and household management: a textbook of the household arts
65. Foods and sanitation: a text-book and laboratory manual for high schools
66. Foods: production, marketing, consumption
67. Foods, their origin, composition and manufacture
68. Foods: their selection and preparation
69. Food technology
70. Food values: practical tables for use in private practice and public institutions
71. Food: what it is and does
72. Franklin D. Roosevelt Menu
73. Freeze-drying: drying by sublimation.
74. George Koehler’s Oyster & Lunch Room
75. Good luncheons for rural schools without a kitchen
76. Grape Soda Card
77. Handbook of food and diet: a complete food course.
78. Handbook of nutrition: a symposium prepared under the auspices of the Council on Foods and Nutrition of the American Medical Association.
79. Health and longevity through rational diet: practical hints in regard to food and the usefulness or harmful effects of the various articles of diet
80. Health education and the nutrition class: a report of the Bureau of Educational Experiments, Descriptive and Educational Sections
81. The Home Economist
82. Householder bringing midday meal to paddy fields
83. Householder carrying prepared midday meal to workers in paddy lands
84. Householder preparing midday meals for fieldworkers
85. Householder transporting midday meal to paddy lands
86. Householder with midday meal he prepared for field workers
87. Householder with prepared midday meals
88. Householder with prepared noon meal for workers in his paddy lands
89. Household management
90. How to cook and why
91. How to cut food costs
92. Human foods and their nutritive value
93. Hunger and history: the influence of hunger on human history
94. Hunger fighters
95. Hygienic fundamentals of food handling
96. Introductory foods
97. Iroquois uses of maize and other food plants
98. Laboratory notes in household chemistry for the use of students in domestic science
99. Laboratory notes in household chemistry, for the use of students in domestic science
100. Lettuce lady
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