01062cam a2200277 a 4500001001300000003000400013005001700017008004100034010001700075040001900092050002100111070001200132082001600144245013100160250001300291260004000304300005800344510004500402504003900447500010200486650001000588650001900598710007100617710008100688999001500769agr28001629 DLC20260227110948.0891011s1927    iluaf    b    001 0 eng c  aagr28001629   aDNALcDLCdDLC00aTX777b.T47 19270 a389N21600a641.6/622000aTen lessons on meat :bfor use in schools /cprepared by the National Live Stock and Meat Board, Department of Home Economics.  aRev. ed.  aChicago, Ill. :bThe Board,cc1927.  a79 p., [4] p. of plates :bill. (some col.) ;c23 cm.4 aBitting, K.G.  Gastronomic bib.,cp. 606  aIncludes bibliographies and index.  aSource: Gift of A.W. Bitting, presented in memory of Katherine Golden Bitting, Oct. 6, 1939.5DLC 0aMeat. 0aCooking (Meat)2 aNational Live Stock and Meat Board.bDepartment of Home Economics.2 aKatherine Golden Bitting Collection on Gastronomy (Library of Congress)5DLC  c9220d9220