http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
exhibiting the scientific principles of cookery, with concise instructions for preparing good and wholesome pickles, vinegar, conserves, fruit jellies, marmalades, and various other alimentary substances employed in domestic economy, with observations on the chemical constitution and nutritive qualities of different kinds of food : with copper plates
xxii, 356, that is, 336 pages, xxiii pages, 1 unnumbered leaf of plates : illustrations ; 19 cm.
Reproduction of original from Kress Library of Business and Economics, Harvard University.
Electronic reproduction. Farmington Hills, Mich. : Thomson Gale, 2005. (The making of the modern world). Available via the World Wide Web. Access limited to licensing agreements. s2005 miunns
Making of the modern world (Goldsmiths'-Kress Library of Economic Literature)