By I. H. Morris

FROM THE PREFACE: This little book has been prepared to meet the wants of those students who only require the Geometry necessary for the Art Student's course. The work necessary for the Second and Third Grade Art Certificates is fully covered, and the Student who has thoroughly mastered the contents of the book will tind himself well equipped either for examination or for taking up a more advanced course of the subject. The book contains over seven hundred figures arranged in a convenient form, and a very complete and exhaustive collection of exercises, and covers more ground than is absolutely necessary for the South Kensington Examination in Geometry. The chapter on Solid Geometry has been made unusually full, as the Author's experience is that one of the student's chief ditticulties is the want of sufficient variety of examples in this important branch of the subject.

London. Longmans Green and Co. 1918. 265p.

By John Courtney

Revised and Edited by D. Kinnear Clark. 5th. edition. Drawing, templating, and calculating boiler work and tank work. Rules for the evaporative power and the horse power of steam bollers, and the proportions of safety-valves; and useful tables of rivet joints, of circles, weights of metals, etc.

London. Crosby Lockwood And Son. 1898. 180p.

By Marilynne Robinson

"Housekeeping" is a novel by Marilynne Robinson, first published in 1980. The novel tells the story of Ruth and her younger sister Lucille, who are left in the care of their eccentric aunt Sylvie, after their mother commits suicide and their grandmother dies. Sylvie is a wanderer who has never settled down, and her unconventional approach to life clashes with the small, conservative community of Fingerbone, Idaho, where the sisters grew up.

As the girls come of age, they struggle with their own sense of identity and belonging, and with the conflicting values and expectations of the people around them. Ruth is drawn to Sylvie's unconventional lifestyle, and becomes increasingly alienated from the town and its inhabitants, while Lucille yearns for a more stable and traditional life.

Throughout the novel, Robinson explores themes of family, loss, grief, and the search for meaning and belonging. She also delves into questions of gender, identity, and the complex relationships that exist between women. At its heart, "Housekeeping" is a deeply moving and introspective novel, which offers a nuanced and insightful exploration of the human experience.

Robinson's prose is spare and lyrical, and her characters are vividly drawn, with a sense of empathy and compassion that is both rare and profound. The novel is widely regarded as a modern classic, and has won numerous awards and accolades for its exceptional writing and storytelling.

NY. Picador. 1980. 219p.

By Betsy Newman and Graeme Newman

Take a culinary adventure to "the land down under" with Good Food from Australia! From the famous Vegemite Sandwich to grilling on the "barbie," the authors provide a generous collection of over 150 genuine Australian favorites. Start off with Egg and Bacon Pie (what real Australian men eat!), then sample some hearty Pocket Steak Melbourne or Dandenong Rabbit Pie, with a side of Victoria Salad, and top it all off with a slice of Maisie's Chocolate Peppermint Cake. You can even learn to drink a "cuppa tea" and a beer like a real Aussie! Reflecting the great variety and range of Australian cooking, some of the sections included in this cookbook are: "The Australian Melting Pot," "Steaks, Chops, and Snags," "Casseroles and Curries, "Cookies and Slices," and of course, "Outback Cooking." From the exotic and outlandish--Kangaroo Tail Soup and Fried Tiger Snake- to tried and true favorites like Hamburger Hot Pot and Banana Tea Cake, give your cooking some real Australian flavor with these unique recipes, specially adapted for the American kitchen.

NY. Hippocrene Books. 1997. 273p.

By A. G. Payne

A Manual of Cheap and Wholesome Diet.. “The aims of the London Vegetarian Society are to advocate the total disuse of the flesh of animals (fish, flesh, and fowl) as food, and to promote a more extensive use of pulse, grains, fruits, nuts, and other products of the vegetable kingdom, thus propagating a principle tending essentially to true civilisation, to universal humaneness, and to the increase of happiness generally.”

London, Paris and Melbourne (1891) 222 pages.

By W. Carew Hazlitt.

“the English artisan, if he could get a rump-steak or a leg of mutton once a week, was content to starve on the other six days.” One might sum up this book’s essential thesis as “animals don’t cook, humans do.” A wonderful history of cooking.

(London 1902) 150 pages.

Any Samuel Pegge

Roll of Ancient English Cookery. Compiled about A.D. 1390 by the Master Cooks of King Richard II. Presented afterwards to Queen Elizabeth, by Edward Lord Stafford. And now it is the Publication of Gustavus Brander, Esq. Illustrated with notes, copious index and glossary. A Manuscript of the Editor, of the same age and subject, with other congruous matters, are subjoined.

Printed in London by N. Nichols, Printer to the Society of Antiquaries, 1775.

This is a classic reprint of the 1961 edition of the Presbyterian Women’s Missionary Union of Victoria cookbook. It contains many old favorites, still popular in Aussie kitchens today.

Harrow and Heston Classic Reprint