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Free audio & ebooks — Non-fiction
Crops and Methods for Soil Improvement
By: Alva Agee
Crowd
By: Gustave Le Bon
Culinary Herbs: Their Cultivation Harvesting Curing and Uses
By: M. G. (Maurice Grenville) Kains
Culture and Cooking Art in the Kitchen
By: Catherine Owen
Curiosities of Olden Times
By: S. Baring-Gould
Curiosities of Olden Times
By: S. Baring-Gould
Curious Myths of the Middle Ages
By: S. Baring-Gould
Cycle Industry, its origin, history and latest developments
By: Walter Ferdinando Grew
Days with the Great Composers
By: May Gillington Byron
Defence of Idealism
By: May Sinclair
Democracy and Education: An Introduction to the Philosophy of Education
By: John Dewey
Democracy and Education: an introduction to the philosophy of education
By: John Dewey
Desserts and Salads
By: Gesine Lemcke
Determining the Age of Cattle by the Teeth
By: George W. (George Whitfield) Pope
Diggers in the Earth
By: Eva March Tappan
Directions for Cookery, in its Various Branches
By: Eliza Leslie
Directions for Navigating on Part of the South Coast of Newfoundland
By: James Cook
Dishes & Beverages of the Old South
By: Martha McCulloch-Williams
Dixie Book of Days
By: Page Andrews
Dogs and All About Them
By: Robert Leighton
Domesticated Animals Their Relation to Man and to his Advancement in Civilization
By: Nathaniel Southgate Shaler
Donahoe's Magazine, Volume 15, No. 1, January 1886
By: Various
Donahoe's Magazine, Volume 15, No. 2, February 1886
By: Various
Dr. Allinson's cookery book Comprising many valuable vegetarian recipes
By: T. R. (Thomas Richard) Allinson
Draft of a Plan for Beginning Animal Sanctuaries in Labrador
By: William Charles Henry Wood
Draining for Profit, and Draining for Health
By: George E. Waring
Drake's Great Armada
By: Walter Bigges
Dry-Farming : a System of Agriculture for Countries under a Low Rainfall
By: John Andreas Widtsoe
Early English Meals and Manners
By: Frederick James Furnivall
East by West: a Journey in the Recess
By: Henry W. Lucy
Ecce Homo
By: Friedrich Nietzsche
Ecclesiastes (Wycliffe, 1395)
By: John Wycliffe
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