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dc.contributor.authorWilliams, Mary E.en_US
dc.contributor.authorFisher, Katharine Rolstonen_US
dc.coverage.spatialNew Yorken_US
dc.date.accessioned2011-08-14T22:57:31Z
dc.date.available2011-08-14T22:57:31Z
dc.date.issued1913en_US
dc.identifier.urihttp://hdl.handle.net/10919/10392
dc.format.extent347 pagesen_US
dc.format.mimetypeapplication/pdfen_US
dc.publisherMacMillanen_US
dc.rightsThis work has been identified as being in the public domain, free of known restrictions under copyright law, including all related and neighboring rights.en_US
dc.rights.urihttp://creativecommons.org/publicdomain/mark/1.0/
dc.source.urihttp://scholar.lib.vt.edu/digital_books/index.htmlen_US
dc.subjectCooking -- Laboratory manualsen_US
dc.titleElements of the Theory and Practice of Cookery; a Textbook of Household Science, for Use in Schoolsen_US
dc.typeBooken_US
dc.contributor.departmentVirginia Tech. University Libraries. Special Collections Departmenten_US
dc.contributor.departmentVirginia Tech. Digital Library and Archivesen_US
dc.type.dcmitypeTexten_US


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This work has been identified as being in the public domain, free of known restrictions under copyright law, including all related and neighboring rights.
License: This work has been identified as being in the public domain, free of known restrictions under copyright law, including all related and neighboring rights.