How do you make Wahoo beer or ginger pop? How do you test gold or silver? How can you remove a ring from a swollen finger? What is the best way to wash a white dog? How can you detect counterfeit money? For Americana buffs, this re-issue of a century-old encyclopedia with over 6400 receipts and processes is a revealing and unique insight into the do-it-yourself methods of yesteryear. Its purpose was to give "thorough information in plain language applicable to almost every possible industrial and domestic requirement" and, leafing through these pages, it's quite obvious that the purpose was carried out.
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Dick's_Encyclopedia_of_Practical_Receipts_&_Processes_How_They_Did.pdf
66.5 MB
This is a scanned book so text might be a little hard to read.
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Making the Best of Basics: Family Preparedness Handbook (1980/1997) Scanned
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The effects of time and temperature on the postharvest quality of fruits and vegetables are visually depicted in the Color Atlas of Postharvest Quality of Fruits and Vegetables. Through hundreds of vibrant color photographs, this unique resource illustrates how the appearance (e.g., color, shape, defects and injuries) of fruits and vegetables changes throughout their postharvest life and how storage temperature greatly contributes to critical quality changes.
The book’s extensive coverage describes 37 different fruits and vegetables from different groups that were stored at five specific temperatures and photographed daily after specified elapsed periods of time.
Individual fruits and vegetables from the following groups are covered:
subtropical and tropical fruits
pome and stone fruits
soft fruits and berries
cucurbitaceae
solanaceous and other fruit vegetables
legumes and brassicas
stem, leaf and other vegetable
and alliums
Information is provided about each individual fruit/vegetable such as characteristics, quality criteria and composition; recommendations for storage, transport and retail; and effects of temperature on the visual and compositional quality of each individual fruit or vegetable, associated with photos of the appearance at particular times and temperatures. This visual documentation shows how important is to handle fruits and vegetables at the right temperature and what happens if the recommendations are not followed. Also shown is the importance of the initial harvest quality of the fruit/vegetable and the expected shelf life as a function of quality at harvest, storage temperature and storage time.
The book’s extensive coverage describes 37 different fruits and vegetables from different groups that were stored at five specific temperatures and photographed daily after specified elapsed periods of time.
Individual fruits and vegetables from the following groups are covered:
subtropical and tropical fruits
pome and stone fruits
soft fruits and berries
cucurbitaceae
solanaceous and other fruit vegetables
legumes and brassicas
stem, leaf and other vegetable
and alliums
Information is provided about each individual fruit/vegetable such as characteristics, quality criteria and composition; recommendations for storage, transport and retail; and effects of temperature on the visual and compositional quality of each individual fruit or vegetable, associated with photos of the appearance at particular times and temperatures. This visual documentation shows how important is to handle fruits and vegetables at the right temperature and what happens if the recommendations are not followed. Also shown is the importance of the initial harvest quality of the fruit/vegetable and the expected shelf life as a function of quality at harvest, storage temperature and storage time.
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