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Food Adulteration and Its Detection
Jesse P. Battershall
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The grapes of New York
U. P. Hedrick
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The Healthy Life, Vol. V, Nos. 24-28
Various
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Food in War Time
Graham Lusk
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A Handbook of Health
Woods Hutchinson
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Mrs. Wilson's Cook Book
Mary A. Wilson
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Principles and practice of agricultural analysis. Volume 2 (of 3), Fertilizers
Harvey Washington Wiley
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Valere Aude: Dare to Be Healthy, Or, The Light of Physical Regeneration
Louis Dechmann
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The Pecan and its Culture
H. Harold Hume
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Fletcherism: What It Is; Or, How I Became Young at Sixty
Horace Fletcher
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Knox Eat and Reduce Plan; Including Choice-of-Foods Chart
Charles B. Knox Gelatine Co.
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The Natural Food of Man
Hereward Carrington
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Good Things to Eat, as Suggested by Rufus
Rufus Estes
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Coffee and chicory : Their culture, chemical composition, preparation for market, and consumption, with simple tests for detecting adulteration, and practical hints for the producer and consumer
P. L. Simmonds
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A Comprehensive Guide-Book to Natural, Hygienic and Humane Diet
Sidney Hartnoll Beard
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How to Eat: A Cure for "Nerves"
Thomas C. Hinkle
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A Living from the Land
William Budington Duryee
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Food Poisoning
Edwin O. Jordan
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The Ethics of Diet
Howard Williams
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A vénülés elhárítása és az élet meghosszabbítása
(Hungarian)
Arnold Lorand
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Renlighet och frisk luft (Swedish)
Hjalmar Öhrvall
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Outlines of dairy bacteriology, 10th edition
H. L. Russell and E. G. Hastings
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Vegetable Diet: As Sanctioned by Medical Men, and by Experience in All Ages
William A. Alcott
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The nutrition of man
R. H. Chittenden
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Health, Happiness, and Longevity
Louis Philippe McCarty
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