Explore Books on
lard

Adulterated or Compound Lard

By United States. Congress. House. Committee on Agriculture

Food products ...

By United States. Division of Microscopy

Lard and lard adulterations

By Wiley, Harvey Washington

Winter's handy book of reference for packers, butchers, abattoirs, meat markets and stockmen; meat markets and stockmen

By Alexander W. Winter

Food products ..

By United States. Division of Microscopy.

Diseases of the rectum and new method of rectal treatment

By Alexander W. Brinkerhoff

The modern packing house

By F. W. Wilder

Butter and lard

By George W. Kromer

The Supply of lard in the United States

By United States. Bureau of Markets

The Conger Bill

By Alexander John Wedderburn

German lard market dull

By United States. Bureau of Markets and Crop Estimates

Extracts from testimony of N.K. Fairbank

By Nathaniel Kellogg Fairbank

Report on survey of lard production, distribution, and packaging, 1938-39

By M. T. Foster

The American vegetable-shortening industry

By Georges Minch Weber

The marginal feed cost of pork and lard ..

By Luther Jay Atkinson

Cooking with lard

By Boyd, David

Nutritive properties of lard and other shortenings

By Ralph Hoagland

McGeoch, Everingham & Co. vs. Fowler Brothers

By McGeoch, Everingham & Company, Chicago

Dr. Thomas Taylor's reply to "Science" relating to the crystals of butter, animal fats, and oleomargarine

By Taylor, Thomas

A modern tragedy, not written by Bacon

By Armour and Company

Baking manual for the army cook

By National Live Stock and Meat Board

Compound lard

By John Hollis Bankhead

Lard

By Editors of Grit Magazine

Food products.-II ...

By United States. Division of Microscopy