| Record ID | ia:CAT31294898 |
| Source | Internet Archive |
| Download MARC XML | https://archive.org/download/CAT31294898/CAT31294898_marc.xml |
| Download MARC binary | https://www.archive.org/download/CAT31294898/CAT31294898_meta.mrc |
LEADER: 01420cam 2200361Ia 4500
001 1294898
005 20141003211402.0
008 111128s1957 dcua f000 0 eng d
016 7 $aCAT31294898$2DNAL
035 $a(OCoLC)ocn763249626
035 $a1294898
040 $aFUG$beng$cFUG$dNGU$dOCLCA$dOCLCF$dAGL
070 0 $a1.914$bP3P58 no. 106 1957
086 0 $aA 1.100:106
049 $aAGLL
110 1 $aUnited States.$bDepartment of Agriculture.$bOffice of Information.
245 10 $aHomemade jams and jellies.
260 $aWashington, D.C. :$bU.S. Dept. of Agriculture, Office of Information,$c1957.
300 $a[4] p. :$bill. ;$c27 cm.
490 1 $aPicture story ;$vno. 106
500 $aCaption title.
500 $a"August, 1957."
500 $aIncludes 17 captioned photographs.
520 $aPictures illustrating the three methods--powdered pectin, liquid pectin, and no pectin--used by U.S.D.A. home economists in developing instructions for making jellied fruit products found in Home and garden bulletin no. 56, "How to make jellies, james, and preserves at home."
650 0 $aJam.
650 0 $aJelly.
650 0 $aCooking (Jam)
650 0 $aCooking (Jelly)
830 0 $aPicture story (United States. Department of Agriculture) ;$vno. 106.
930 $a20140909$b20141003$c00000000
945 $aDigiMet
946 $aUSDA
958 $aresource$be$c2014/09/09$dn$ecreinhardt$f$hrecon