Clifford Richardson Book order

This volume presents a thorough examination of the composition of American wheat and corn, based on research from 1884. It offers valuable insights into the agricultural practices of the time and the nutritional properties of these staple crops. The reprint maintains the integrity of the original work, making it a significant resource for those interested in historical agricultural studies and the evolution of crop science in the United States.

Third report on the chemical composition and physical properties of American cereals, - Wheat, oats, barley and rye is an unchanged, high-quality reprint of the original edition of 1886. Hansebooks is editor of the literature on different topic areas such as research and science, travel and expeditions, cooking and nutrition, medicine, and other genres. As a publisher we focus on the preservation of historical literature. Many works of historical writers and scientists are available today as antiques only. Hansebooks newly publishes these books and contributes to the preservation of literature which has become rare and historical knowledge for the future.

Focusing on the analysis of American agricultural staples, this book delves into the composition of wheat and corn as examined in the late 19th century. The reprint preserves the original findings and insights from 1883, providing a historical perspective on these essential crops. This work is valuable for those interested in agricultural science and the evolution of crop composition research.

The book provides a detailed examination of analytical techniques for assessing various agricultural and food products, including commercial fertilizers, cattle feeds, dairy items, sugar, and fermented beverages. This reprint of the 1888 original edition preserves the historical methods and insights, making it a valuable resource for those interested in the evolution of food science and agricultural practices.

This edition focuses on spices and condiments, providing detailed insights into various foods and their potential adulterants. As a reprint of the original 1887 work, it maintains the historical context and accuracy of the information presented, making it a valuable resource for understanding food safety and quality from a historical perspective.

Culturally significant, this work preserves the essence of the original artifact, including copyright references and library stamps that highlight its historical importance. It serves as a vital piece of civilization's knowledge base, offering readers a glimpse into the past while maintaining fidelity to the original text.

Culturally significant, this work has been preserved from its original artifact, maintaining authenticity with original copyright references and library stamps. It serves as an important contribution to the knowledge base of civilization, reflecting the historical context and scholarly value of the text. The reproduction aims to stay true to the original, providing readers with a glimpse into the past and its enduring relevance.