Livres associés

Oysters à la mode, or, The oyster and over 100 ways of cooking it : to which are added a few recipes for cooking all kinds of shellfish

Oysters, and all about them : being a complete history of the titular subject, exhaustive on all points of necessary and curious information from the earliest writers to those of the present time, with numerous additions, facts, and notes

A history of the oyster and the oyster fisheries.

Essai médical sur les huîtres.

• A bacteriological study of shell, frozen, and desiccated eggs made under laboratory conditions at Washington, D.C.
  
• American mineral waters: the New England states.
  
• Shellfish contamination from sewage-polluted waters and from other sources.
  

• Wild volatile-oil plants and their economic importance: I.--black sage: II.--wild sage II.--swamp bay.
  Auteur(s): Rabak, Frank. [from old catalog]
• The whiting: a good fish not adequately utilized.
  Auteur(s): Moore, Henry Frank
• Whales and porpoises as food. (With thirty-two recipes...)
  Auteur(s): [Radcliffe, Lewis]