Teach Yourself the art of Canning Meat, Vegetables and Fruit at Home - Including the Composition of Canning Tomatoes
The Commercial Production of Grape and Sweet Sorghum Syrup
The Composition of Canning Tomatoes
The Dehydration of Vegetables
The Evaporation of Grapes
The Fermentation Organisms of California Grapes
The Home Preparation of Fruit Candy
The Kadota Fig and Kadota Fig Products
The Practical Application of Improved Methods of Fermentation in California Wineries During 1913 and 1914
The Preparation and Refining of Olive Oil in Southern Europe
The Utilization of Surplus Plums