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dc.contributor.authorHounihan, John Danielen_US
dc.coverage.spatialStaunton, Va.en_US
dc.date.accessioned2011-08-14T22:14:56Z
dc.date.available2011-08-14T22:14:56Z
dc.date.issued1877en_US
dc.identifier.urihttp://hdl.handle.net/10919/10306
dc.format.extent363 pagesen_US
dc.format.mimetypeapplication/pdfen_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.subjectBakingen_US
dc.subjectCakeen_US
dc.subjectConfectioneryen_US
dc.subjectBakersen_US
dc.subjectCanning and preservingen_US
dc.subjectQuantity cookingen_US
dc.titleJ.D. Hounihan's Bakers' and Confectioners' Guide and Treasure, a Practical Guide to the Art of Bread, Cracker, Cake and Pastry Bakingen_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.