The Physiology of Taste By: Unknown

Spontaneous Activity in Education By: Maria Montessori

A Budget of Paradoxes, Volume I By: Augustus De Morgan

Life in the Medieval University By: Robert S. Rait

Transactions of the American Society of Civil Engineers, vol. LXVIII, Sept. 1910 The New York Tunnel Extension of the Pennsylvania Railroad The Terminal Station - West By: Benjamin Franklin Cresson

How to Succeed By: Orison Swett Marden

Alcibiades I By: Plato (Πλάτων)

Woodcraft By: George Washington Sears

Wild Apples By: Henry David Thoreau

Pratt's Practical Pointers on the Care of Livestock and Poultry By: Pratt Food Company

Farmers of Forty Centuries; Or, Permanent Agriculture in China, Korea, and Japan By: F. H. (Franklin Hiram) King

Culture and Cooking Art in the Kitchen By: Catherine Owen

Canned Fruit, Preserves, and Jellies: Household Methods of Preparation U.S. Department of Agriculture Farmers' Bulletin No. 203 By: Maria Parloa

Elements of Plumbing By: Samuel Edward Dibble

For Every Music Lover By: Aubertine Woodward Moore

Special Report on Diseases of Cattle By: Leonard Pearson

The Virginia Housewife By: Mary Randolph

Dishes & Beverages of the Old South By: Martha McCulloch-Williams

Journal of A Residence On A Georgian Plantation, 1838-1839 By: Frances Anne Kemble

Hemp Hurds as Paper-Making Material United States Department of Agriculture, Bulletin No. 404 By: Jason L. Merrill

Travels with a Donkey in the Cevennes By: Robert Louis Stevenson

Short Studies on Great Subjects By: James Anthony Froude

No Animal Food and Nutrition and Diet with Vegetable Recipes By: Rupert H. Wheldon

Flying Machines: construction and operation; a practical book which shows, in illustrations, working plans and text, how to build and navigate the modern airship By: Thomas Herbert Russell

Fifty Salads By: Thomas J. Murrey

How to Prepare and Serve a Meal; and Interior Decoration By: Lillian B. Lansdown

The Veterinarian By: Charles James Korinek

Agriculture in Virginia, 1607-1699 By: Lyman Carrier

Lectures in Navigation By: Ernest Gallaudet Draper

The Compleat Cook Expertly Prescribing the Most Ready Wayes, Whether Italian, Spanish or French, for Dressing of Flesh and Fish, Ordering Of Sauces or Making of Pastry By: W. M.

Twenty-Five Cent Dinners for Families of Six By: Juliet Corson

A History of Aeronautics By: Evelyn Charles Vivian