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Canning of meat, fish, and fowl, and jelly making. Canning Club Project : Division IV

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dc.creator Oregon State College. Federal Cooperative Extension Service
dc.creator Cowgill, Helen J.
dc.date.accessioned 2012-01-10T16:34:17Z
dc.date.available 2012-01-10T16:34:17Z
dc.date.issued 1939 (circa)
dc.identifier.uri http://hdl.handle.net/1957/26604
dc.description Reprinted October 1940. . Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog en_US
dc.language.iso en_US en_US
dc.publisher Corvallis, Or. : Federal Cooperative Extension Service, Oregon State College en_US
dc.relation.ispartofseries Club Series en_US
dc.relation.ispartofseries J-24 en_US
dc.relation.ispartofseries 4-H Club Canning Project en_US
dc.subject 4-H clubs en_US
dc.subject Canning meats, fish and fowl en_US
dc.subject Jelly making en_US
dc.subject 4-H canning project en_US
dc.title Canning of meat, fish, and fowl, and jelly making. Canning Club Project : Division IV en_US
dc.type Learning Object en_US
dc.description.digitization File scanned at 300 ppi (Monochrome) using ScandAll PRO 1.8.1 on a Fi-6670 in PDF format. CVista PdfCompressor 4.0 was used for pdf compression and textual OCR. en_US
dc.description.peerreview yes en_US


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