| Record ID | marc_baclac/IA_LACMonosv2.mrc:88742665:1022 |
| Source | Library and Archives Canada |
| Download Link | /show-records/marc_baclac/IA_LACMonosv2.mrc:88742665:1022?format=raw |
LEADER: 01022cam a22002773a 4500
001 on1007529184
003 OCoLC
005 20231213210205.5
008 080402t18691861mau 000 0 eng
040 $aNLC$beng$cNLC$dNLC$dOCLCO$dOCLCQ$dOCLCL
016 $a(AMICUS)000033882589
029 0 $aNLC$b000033882589
035 $a(OCoLC)1007529184
055 01 $aTX769
082 04 $a641.815$qOCoLC
084 $acoll3$2lacc
084 $acoll109$2lacc
100 1 $aHorsford, Eben Norton,$d1818-1893.$1https://id.oclc.org/worldcat/entity/E39PBJrGyYhMRqWGtcDc7KhCQq
245 14 $aThe theory and art of bread-making :$ba new process without the use of ferment /$cby E.N. Horsford.
260 $a[Cambridge, Mass.?] :$bRumford Press,$c[1869?]
300 $a47 p. :$bill. ;$c19 cm.
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
500 $aDated (p. 31): Cambridge, Feb. 10, 1869.
500 $a"Entered according to Act of Congress, in the year 1861 ... "--T.p. verso.