Mary Engle Pennington

1872

• A study of the enzyms of the egg of the common fowl
• How to kill and bleed market poultry
• Practical suggestions for the preparation of frozen and dried eggs
• Studies of poultry from the farm to the consumer
• Studies on chicken fat
• The comparative rate of decomposition in drawn and undrawn market poultry
• How to kill and bleed market poultry
• The care of perishable food aboard ship
• The care of the child's food in the home