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| Book ID |
2372 |
| Author |
Charles Grand Ellis |
| Title |
Oriental Carpets in the Philadelphia Museum of Art |
| Date |
0 |
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| Book ID |
2639 |
| Author |
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| Title |
The Arts & Decorations Practical Home Study Course in Interior Decoration |
| Date |
1922 |
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| Book ID |
2663 |
| Author |
John Farley |
| Title |
The London Art of Cookery, and Housekeeper’s Complete Assistant. On a New Plan, Made Plain and Easy to the Understanding of Every Housekeeper, Cook, and Servant, in the Kingdom. |
| Date |
1801 |
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| Book ID |
2862 |
| Author |
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| Title |
Illustrated Catalogue and Price List of Heavily Plated Goods Manufactured by the Meridian Britannia Co. |
| Date |
1871 |
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| Book ID |
2960 |
| Author |
Wolley, Hannah |
| Title |
The Compleat Servant-Maid, or the Young Maidens Tutor. Directing them how they may fit, and qualifie themselves for any one of these Employments, viz. Waiting-Woman, House-Keeper, Chamber-Maid, Cook-Maid, Under-Cook-Maid, Nursery-Maid, Dairy-Maid, Laundry-Maid, House-Maid, Scullery-Maid. Whereunto is added a Supplement containing the choisest Receipts and rarest Secrets in Physick and Chirurgery. |
| Date |
1691 |
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| Book ID |
3191 |
| Author |
Otto Buchner |
| Title |
Neuer Schauplatz der Kunste und Handwerke. Mit Berucksichtigung der neuesten Erfindungen. Herausgegeben von einer Gesellschaft von Kunstlern, Technologen und Brosessionisten. Mit vielen Abbildungen. / Die Mineralole, insbesondere Photogen, Solarol und Petroleum, ihre Naturgeschichte, Eigenschaften und Unterschiede im Vorkommen, ihre Darstellung, Feuergefahrlichkeit, Leuchtkraft und anderweite Verwendung, sowie die Mineralol=Lampen, ihre Verschiedenheiten in Konstruktion, Lichtstarke und Oelverbrauch, als auch ihre Behandlung beider hauslichen Verwendung. |
| Date |
1864 |
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| Book ID |
3467 |
| Author |
Menon; B. Clermont, translator |
| Title |
The Professed Cook. Or, the Modern Art of Cookery, Pastry, and Confectionary, Made Plain and Easy. Consisting of the most approved Methods in the French as well as English Cookery. In Which the French Names of all the different Dishes are given and explained, whereby every Bill of Fare beomes intelligible and familiar. / Including a Translation of Les Soupers de la Cour: with the Addition of the best Receipts which have ever appeared in the French or English Languages, and adapted to the London Markets. By B. Clemont, Who has been many Years Clerk of the Kitchen in some of the first Families of this Kingdom, and lately to the Right Hon. the Earl of Abingdon. |
| Date |
c. 1776. |
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