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Reel 1: History of Woodstock, Conn. (vol. 1), 642 p.; Index is at beginning of reel; Reel 2: ... Genealogies, A-Bu, 676 p.; Index, is at beginning of reel; Reel 3: ... Genealogies, Bug-Cla, 621 p.; Index is at beginning of reel. Reel 4: ... Genealogies, Clar-Ev, 704 p.; Index is at beginning of reel; Reel 5: ... Genealogies, Fa-Goo, 774 p.; Index is at beginning of reel; Reel 6: ... Genealogies, Good-Hay, 855 p.; Index is at beginning of reel; Reel 7 ... Genealogiess, Hayw-Noy, 541 p.; Index is at beginning of reel; Reel 8: ... Genealogies, Ol-Wi, 556 p.; Index is at beginning of reel.
Unassuming but formidable, American maritime insurers used their position at the pinnacle of global trade to shape the new nation. The international information they gathered and the capital they generated enabled them to play central roles in state building and economic development. During the Revolution, they helped the U.S. negotiate foreign loans, sell state debts, and establish a single national bank. Afterward, they increased their influence by lending money to the federal government and to its citizens. Even as federal and state governments began to encroach on their domain, maritime insurers adapted, preserving their autonomy and authority through extensive involvement in the formation of commercial law. Leveraging their claims to unmatched expertise, they operated free from government interference while simultaneously embedding themselves into the nation's institutional fabric. By the early nineteenth century, insurers were no longer just risk assessors. They were nation builders and market makers. Deeply and imaginatively researched, Underwriters of the United States uses marine insurers to reveal a startlingly original story of risk, money, and power in the founding era.
This volume in the American Antiquarian Cookbook Collection, published in 1870 in Boston, is by a “practical” baker with twenty-seven years of experience in the baking business, and he shares his secrets for making all categories of baked goods for the benefit of professionals and private bakers alike. John Weild states in his preface that he is writing for professional bakers, those who work in hotels, eating houses, and saloons, in order to expand their capabilities from one branch to another, and he claims that his book is the first of its kind for a professional audience. His goal is to help loaf-bread bakers become proficient in cake-making and vice versa. In particular, his recipes are clearly written to achieve his goal of making the book the standard authority for all cake makers, including ladies who bake for their families. Contents include over 200 recipes for loaf-bread baking, cakes, pastry, jellies, ice cream and water ices, pies, crackers, and puddings. This edition of The Baker’s Guide was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the society is a research library documenting the lives of Americans from the colonial era through 1876. The society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection comprises approximately 1,100 volumes.
This 1872 cookbook contains recipes for Thanksgiving staples like pumpkin pie, mashed potatoes and boiled turkey.
Margarita Diaz-Andreu offers an innovative history of archaeology during the nineteenth century, encompassing all its fields from the origins of humanity to the medieval period, and all areas of the world. The development of archaeology is placed within the framework of contemporary political events, with a particular focus upon the ideologies of nationalism and imperialism. Diaz-Andreu examines a wide range of issues, including the creation of institutions, the conversion of thestudy of antiquities into a profession, public memory, changes in archaeological thought and practice, and the effect on archaeology of racism, religion, the belief in progress, hegemony, and resistance.
At a time when the U.S. flag is both a source of both pride and controversy, this volume provides the first encyclopedic A-to-Z treatment of the U.S. flag in American history, culture, and law. This title is a comprehensive resource for understanding all aspects of the American flag and its relationship to the American people. The encyclopedia provides a thorough historical examination of key developments in the flag's design as well as laws and court decisions related to the flag and the First Amendment. In relation to the flag's history, it also discusses evolving public attitudes about its importance as a national symbol. The encyclopedia contains illuminating scholarly essays on presentations of the flag in American politics, the military, and popular culture including art, music, and journalism. Additionally, these essays address important rules of flag etiquette and modern controversies related to them, from flag-burning to refusing to stand during the playing of the U.S. National Anthem.
Self published by the founder of the New York Cooking School, this forty-page leaflet was designed to educate new immigrant families with low incomes about preparing good, healthy meals. As the industrial revolution gathered steam and reformers focused on living conditions of the poor and disadvantaged, economical themes began to appear in cookbooks, and Corson’s pamphlet was extremely popular. In addition to numerous recipes and food preparation techniques, the book contains a “Daily Bill of Fare for One Week”—seven days of menus that cost $2.53 in total leaving a balance of $.62 for extra bread, milk, and butter. The little volume also contains favorable reviews of the book from contemporary publications, and an “ad” for six other books by Corson. The title page contains the following quote from the author: “This little book may not be a welcome guest in the home of the man who fares abundantly every day; it is not written for him; but to the working man, who wants to make the best of his wages, I pray it may bring help and comfort.” This facsimile edition of Juliet Corson’s Fifteen Cent Dinners for Families of Six was reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts. Founded in 1812 by Isaiah Thomas, a Revolutionary War patriot and successful printer and publisher, the Society is a research library documenting the life of Americans from the colonial era through 1876. The Society collects, preserves, and makes available as complete a record as possible of the printed materials from the early American experience. The cookbook collection includes approximately 1,100 volumes.
This "incomparable guide to Southern cuisine", according to Time magazine, includes a preliminary check list of the cookbooks of South Carolina which were published before 1935. A facsimile of the 1847 edition.