1 10 21 https://whatcanadaate.lib.uoguelph.ca/files/original/7d6a56d7cb9376d4bd80948dd4458876.pdf 9c8561b4c285957076e892b5efa463ff https://whatcanadaate.lib.uoguelph.ca/files/original/38b092d360d715276feeff58f9d8ff99.jpg 488424c90f80329e8e1341f9fe13f596 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Cover. Image of produce section of a grocery store. https://whatcanadaate.lib.uoguelph.ca/files/original/1babe4e442ecb23ad876961961fd0539.jpg 911073ef7a3edff71fb5182360d02980 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Page 2. "Vegetables" https://whatcanadaate.lib.uoguelph.ca/files/original/f4735994a36a8427d1eb89895a9d8e8e.jpg b2137a346a8e49a6129af70fd02c02de Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Page 3. https://whatcanadaate.lib.uoguelph.ca/files/original/de2d479a6e7fe972714003a47f3ebc49.jpg 00e0e412169f879b5c7707d446bafb5a Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Chart for Cooking Vegetables for Fresh Taste https://whatcanadaate.lib.uoguelph.ca/files/original/6cc2cbcc2e21538fc6f420bf0838fe2a.jpg 8044ec4d03804d9862e905e16582fda6 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Page 6. “To Go With Vegetables.” Recipes for Flavoured Butters, Hollandaise Sauce, and Drawn Butter Sauce. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Government Publications Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource 29 Vegetables Creator An entity primarily responsible for making the resource Ontario Department of Agriculture Publisher An entity responsible for making the resource available Toronto : Government of Ontario Date A point or period of time associated with an event in the lifecycle of the resource no date of publication given Provenance A statement of any changes in ownership and custody of the resource since its creation that are significant for its authenticity, integrity, and interpretation. The statement may include a description of any changes successive custodians made to the resource. Albert H. Calder Collection of Culinary Ephemera Source A related resource from which the described resource is derived Archival & Special Collections, University of Guelph Library, Guelph, Ontario Canada. Identifier An unambiguous reference to the resource within a given context <a href="https://ocul-gue.primo.exlibrisgroup.com/permalink/01OCUL_GUE/1gg5hgs/alma9953373823605154">XM1 MS A166</a> Box 2, File 46. Format The file format, physical medium, or dimensions of the resource JPEGs and PDF derived from master file, which was scanned from the original book in 24-bit color at 600 dpi in TIFF format using an Epson Expression 10000XL scanner. Rights Information about rights held in and over the resource This work may be protected by Canadian copyright law and is provided for educational and research purposes only. Permission by the copyright owner may be required for any use that is not permitted by law. The University of Guelph does not own the copyright in these materials. If you believe you are the rights holder and object to the University of Guelph's use of this work, please contact Archival & Special Collections (libaspc@uoguelph.ca). Extent The size or duration of the resource. 6 pages Collection - Albert H. Calder Ingredients - Vegetables Organization - Ontario Department of Agriculture Region - Ontario https://whatcanadaate.lib.uoguelph.ca/files/original/6dfc5a15ad239f2212e3708e9207e057.pdf 5b1321a67fefb8d93ad0a04a7158c42b https://whatcanadaate.lib.uoguelph.ca/files/original/3099113e20271f1f00b038fea87da1d1.jpg 6de6f9e364c4ca7c6f324e773826f934 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Cover Description An account of the resource Apples are Good for you! with illustration of four red apples with leaves on a lime green background https://whatcanadaate.lib.uoguelph.ca/files/original/5d16c1ee7535e5dd1ebb438ba12b6fbb.jpg 5a7043a27fe69155ac9f9e6703eb972a Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Page 1 Description An account of the resource Ask for Apples by Variety Chart depicting eating quality, cooking quality, and seasonality of various apple varietals available in Canada. The Canadian apples named in this chart comprise the leading commercial varieties, some of them readily available only in certain parts of Canada. Under proper storage conditions some varieties can be kept in good condition longer than the time specified. GENERAL RULES FOR COOKING APPLES 1. The natural flavour of apples should be developed. This means little added spice or flavouring. 2. Whenever possible, cook apples without peeling. 3. When peeling apples drop in cold water to prevent discoloration. 4. Cover saucepan closely when making apple sauce. 5. Sugar toughens cellulose. If sauce is desired cook without sugar, adding it when apples are cooked. If whole pieces are preferred, make a syrup and cook apples in it. 6. Bake apples in a moderate oven to prevent skin breaking. 7. Less sugar is required if added after fruit is cooked. https://whatcanadaate.lib.uoguelph.ca/files/original/6e293a0deed4a0d5c8720c3477d4fbac.jpg 75fc70955e070277948a904dd4a01e3d Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Centre of folded brochure Description An account of the resource RECIPES Organized into 15 recipes cards, each featuring an apple recipe. Recipes cards are arranged on a lime green background. APPLE COTTAGE PUDDING 1/2 cup butter 3/4 cup sugar 1/2 cup milk 1/2 tsp. salt 1 egg 1 3/4 cup flour 3 tsp. baking powder 6 large apples Cream butter and sugar. Add egg. Beat well. Sift flour, baking powder, and salt, and add alternately with milk. Slice apples in baking dish. Add 1/3 cup sugar. Cover with batter. Bake in a moderate oven 35 minutes. STEAMED APPLE PUDDING 6 apples 1 cup flour 2 tsp. baking powder 1/2 tsp. salt 1/2 cup milk 1/3 cup dugar 2 tbsp. butter Pare, core and slice apples. Add sugar. Place in buttered baking dish. Mix other ingredients as for tea biscuit. Spread over apples. Steam 35 minutes. Turn out to serve. APPLE SAUCE CAKE 1/2 cup butter 1 cup sugar 2 cups flour 2 cups raisins 2 tsp. soda 1/2 tsp. cinnamon 1 1/2 cups unsweetened apple sauce Cream butter and sugar. Add apple sauce. Mix soda and cinnamon with flour. Sift into apple mixture. Add raisins. Bake in a moderate oven 40 minutes. CANNED APPLE SAUCE Prepare apple sauce. Fill into sterilized jars. Partially seal. Sterilize 12 minutes in water bath or 15 minutes in oven at 275°F. TAFFY APPLES 2 cups sugar 1 tsp. cider vinegar 1 cup water A few grains salt Boil together until it cracks when dropped in cold water. Remove from fire and set over a pan of boiling water. Add a few drops of red vegetable colouring. Wash and polish medium sized red apples. Insert a wooden skewer in blossom end of each and dip apple in syrup, turning until well coated. Place on waxed paper until cool. APPLE PIE Line a pie plate with paste; fill with thin slices of Canadian-grown apples, sprinkle with 1/2 cup sugar which has been mixed with 1 teaspoon flour and a pinch of salt. Cover with upper crust and bake in a moderate oven until the apples are tender. PLAIN PASTRY 1 1/2 cups pastry flour 1/3 to 1/2 cup shortening 1/2 teaspoon salt 1/4 teaspoon baking powder Ice water to make a stiff dough Mix and sift the dry ingredients; rub in half the shortening. Add the ice water and roll out the dough on a floured board. Put the remaining butter on 2/3 of top in small pieces. Fold pastry, pat and roll out, repeat several times. This amount makes 2 crusts. CANNED APPLES Wash, pare and quarter apples. Drop into weak brine (1 tsp. salt to 1 qt. water). Make a syrup, allowing 1 cup water to 1 cup sugar. Cook apples in syrup 5 minutes. Carefully lift out and pack in jars. Fill with syrup. Seal and sterilize 5 minutes. APPLE FRITTERS 1 egg 1/2 cup flour 1 tsp. sugar 1/4 cup water 1 tbsp. melted butter A speck of salt Beat egg. Add salt, sugar and water. Add flour, a little at a time, beating well. Then add melted butter. Pare, quarter and core apples. Dip quarters in batter and fry in deep fat. SAUSAGES AND FRIED APPLE RINGS Core, but do not peel, large tart apples. Cut in 1 inch slices or rings. Fry in fat when sausages are almost cooked. Serve as garnish. APPLE CUPS Cut a slice from the stem end of red apples. Scoop out centre with a teaspoon. Cook pulp to sauce consistency, adding a little water if necessary. Press through a sieve to remove core and seeds. Sweeten to taste and fill apple cups for serving. APPLE SAUCE Wash, cut in quarters, but do not pare or core, 8 tart apples. Add 1 cup boiling water. Cover and cook until tender. Rub through a coarse sieve. Add 1/2 cup sugar. STEAMED APPLES Steam red apples until tender. Remove skin carefully. The red blush will remain on the apples. Serve cold with cream, plain or whipped. APPLE CHUTNEY 12 apples 2 cups cider vinegar 1 cup raisins 1 tbsp. salt 1 tsp. ground ginger 1 tsp. cinnamon 1 large onion 4 stalks celery 2 cups sugar 1/2 tsp. pepper 1/8 tsp. ground cloves Wash, quarter and core, but do not peel the apples. Chop apples, onion, celery and raisins. Add vinegar and pepper. Cook slowly 1 hour, stirring often. Add other ingredients. Cook until very thick. Seal in sterilized jars. APPLE CATSUP 12 apples 2 cups water 2 onions 1 tsp. ground cinnamon 1/2 tsp. ground cloves 1 cup sugar 2 cups vinegar 1 tbsp. salt 1 tbsp. mustard 1/2 tsp. celery salt Quarter and core apples. Chop onions. Mix. Add water and cook 15 minutes. Rub through a sieve. Add other ingredients and cook slowly 1 hour. Seal in sterilized jars. BUY BY GRADE... BUY WITH CONFIDENCE https://whatcanadaate.lib.uoguelph.ca/files/original/a33dc6dcd613a54b989cb99fa5848054.jpg 0ceed56c1547bfc6c17fdf0d701790c7 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Back cover of brochure Description An account of the resource "SERVE APPLES DAILY AND YOU SERVE YOUR COUNTRY TOO" written in red on a blue shield with the crown on top. Lime green-coloured background. Marketing service DOMINION DEPARTMENT OF AGRICULTURE, OTTAWA Honourable James G. Gardiner, Minister https://whatcanadaate.lib.uoguelph.ca/files/original/0dd6a630d5c73eb492c3275cd1777e82.jpeg d7363417f01a157e453c1cae950040c7 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource An image of the Apple Catsup Recipe from the cookbook https://whatcanadaate.lib.uoguelph.ca/files/original/c91320739fa59ca6358ceca6bf435a63.jpeg bf5a620e5360be8ce8147de08d8ed588 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource A picture of crab apples on a tree https://whatcanadaate.lib.uoguelph.ca/files/original/7e2d964111a865b4ec5a7a07df8c90f6.jpeg 74e651ea55f130397df50ac13bdc6ae2 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource A picture of the Right Honourable James G. Gardiner https://whatcanadaate.lib.uoguelph.ca/files/original/160a2364d71e51210d7b4f27abea9fdb.jpeg 467cf4fa8712f1bd46603aefafe5167c Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource An image of the Taffy Apples Recipe from the cookbook https://whatcanadaate.lib.uoguelph.ca/files/original/204f5ee2adb03ff0416804f79a292666.jpg bcbd86e427a4a3c641a4d89bfed0b681 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource A picture of apples on a cutting board with a knife Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Government Publications Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Apples are good for you! Identifier An unambiguous reference to the resource within a given context <a href="https://ocul-gue.primo.exlibrisgroup.com/permalink/01OCUL_GUE/1gg5hgs/alma9953459079605154">TX715.6 ZZ6404</a> Language A language of the resource English Type The nature or genre of the resource Text Rights Information about rights held in and over the resource This work may be protected by Canadian copyright law and is provided for educational and research purposes only. Permission by the copyright owner may be required for any use that is not permitted by law. The University of Guelph does not own the copyright in these materials. If you believe you are the rights holder and object to the University of Guelph's use of this work, please contact Archival & Special Collections (libaspc@uoguelph.ca). Creator An entity primarily responsible for making the resource Canada. Department of Agriculture. Marketing Service. Publisher An entity responsible for making the resource available Ottawa : Dominion Department of Agriculture Date A point or period of time associated with an event in the lifecycle of the resource 1942 Extent The size or duration of the resource. 4 pages 21 cm Provenance A statement of any changes in ownership and custody of the resource since its creation that are significant for its authenticity, integrity, and interpretation. The statement may include a description of any changes successive custodians made to the resource. Gift of Gary Draper Source A related resource from which the described resource is derived Archival & Special Collections, University of Guelph Library, Guelph, Ontario Canada. Format The file format, physical medium, or dimensions of the resource JPEGs and PDF derived from master file, which was scanned from the original book in 24-bit color at 600 dpi in TIFF format using an Epson Expression 10000XL scanner. Subject The topic of the resource Cooking, Canadian Apples 1940-1949 Collection - Gary Draper Ingredients - Fruit Organization - Ontario Department of Agriculture Region - Ontario https://whatcanadaate.lib.uoguelph.ca/files/original/836e31e16aabc6d827df927960ea2d36.pdf be450c8df6dbd258d795ceae9e3cabcf https://whatcanadaate.lib.uoguelph.ca/files/original/2995952c16b30e966f437389a60faf37.jpg a8fe6732ec509f9e1a67bb883d609f9f Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Cover Description An account of the resource WHY AND HOW TO USE SKIM-MILK BY HELEN G. CAMPBELL SKIM-MILK is whole milk from which most of the fat has been removed. The amount which remains depends on the completeness of the skimming, which in turn depends upon the method by which the milk is skimmed. Cow’s milk contains an average of between 3 and 4 per cent of fat in the form of very small globules and, when milk is allowed to stand undisturbed for a few hours, these fat globules rise to the top giving the effect of dividing the milk into two distinct layers. The top layer has a large amount of fat and is called “cream”, while the bottom layer contains a much smaller percentage of fat and is known as “skim-milk”. The old-fashioned way of letting milk stand in cans or pans until most of the fat had risen to the top is not so thorough a method of skimming milk as the removal of the fat by the more modern centrifugal separator now commonly in use. More fat remains in the milk skimmed by the first method than is left in milk skimmed by a separator, but in each case, a certain amount remains. The housekeeper who receives her milk in bottles finds that it has already separated into two layers. She judges the milk by the depth of the top layer, or the amount of cream which she sees on the surface, but it must be remembered that all the fat has not risen to the top and that there is some mixed through the bottom layer. The depth of the cream layer is not a true measure of the “richness” of the milk. Cream layers of the same depth in different milks may vary in the actual amount of fat Circular No. 5. Department of Agriculture, Canada [with logo and crest]. The Dairy and Cold Storage Branch. J. A. Ruddick, Commissioner. Published by direction of the Hon. W. R. Motherwell, Minister of Agriculture, Ottawa, 1922. https://whatcanadaate.lib.uoguelph.ca/files/original/46dd8d2e11ab60d860f5182a6b454755.jpg 9d8f8429b44ecb534c4baef691f7283c Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Page 2 Description An account of the resource present. In pasteurized milk, the cream is not usually so deep, although the percentage of fat is not necessarily smaller. There are many factors which influence the depth or richness of the cream layer and it is, therefore, not a sure indication of the fat in the milk. The prejudice in the minds of many people against skim milk is wholly unfounded. It is a valuable food providing nourishment in one of the cheapest forms and, though it lacks some of the deliciousness of whole milk, there are many appetizing ways of serving it and its food value should not be under-estimated. Skim-milk requires the same care in handling as does whole milk. There is the same necessity to keep it “clean, cold and covered” and the co-operation of the producer, distributor and consumer is just as important. COCOA. 1 ½ tbsp. cocoa 3 c. skim-milk 2 tbsp. sugar Few grains of salt 1 c. boiling water Mix the cocoa, salt and sugar together. Stir in the water carefully and boil about 5 minutes. Add the scalded milk. To prevent a scum forming on the top, beat a minute or two with a Dover egg beater until froth forms. If desired, two or three drops of vanilla may be added. CHOCOLATE BREAD PUDDING. 2 c. stale bread crumbs or small squares of bread 4 c. scalded skim-milk 2 squares unsweetened chocolate or ½ c. cocoa ⅔ c. sugar 2 eggs ¼ tsp. salt ½ tsp. vanilla Soak the bread in the scalded milk about half an hour. Melt the chocolate over hot water. Add half the sugar and enough milk taken from the bread and milk to make it of a consistency to pour. Pour into the bread and milk. Add remaining sugar, salt, vanilla and well beaten eggs. Turn into a buttered baking dish and bake about one hour in a moderate oven. CORN A LA SOUTHERN. 1 can corn, chopped 2 eggs 1 tsp. salt Pepper 1 ½ tbsp. butter 2 c. skim-milk Combine these ingredients and pour into a buttered baking dish. Bake in a slow oven until firm. https://whatcanadaate.lib.uoguelph.ca/files/original/9d053d7520387b06da53a42f3c21fd10.jpg fc543d405900e8ab16339acbf35e732f Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Page 3 Description An account of the resource THE FOOD VALUE OF SKIM-MILK. Although the fat of milk has a special nutritive quality which is necessary for the child and adult, the bottom layer of the milk bottle contains much which is necessary to the growing body, but the value of which is often unappreciated. Proof of the value of skim-milk as a food is daily being demonstrated by farmers everywhere in the feeding of young farm animals and, when it is included in the diet of children and adults, it is an efficient and economical source of material which the body needs to built bone, muscle and other tissues. Protein the “body building substance”, is supplied by skim-milk. The quality of milk protein is of the greatest excellence, because it not only furnishes building material, but supplements or “protects” that supplied by other foods and makes it of greater value to the body. For this reason, the mother who makes use of all the skim-milk is practising real economy and providing her family with good food for growth and health. Foods which are a source of protein are usually expensive. Skim-milk, however, is an abundant and economical source of this substance and it is also the best and cheapest source of lime, which is necessary for the formation and repair of bones and teeth. Every mother wants her child to have strong, good looking teeth and this is only possible if sufficient lime is included in the food which he eats. There is a vital relationship between the young child’s diet and good teeth as there is a relationship between strong teeth and good health. Skim-milk also contains sugar for heat and energy for the body to do- its work and is a source of water soluble vitamine indispensable to good health and normal growth. It is deficient in fat and in the fat soluble vitamine and, therefore, cannot entirely take the place of whole milk. Use whole milk, but do not be guilty of throwing away that which lacks only the fat and contains all the other nutrients. As a drink, in cooking, with cereals and with bread, skim-milk is an important and economical food. SKIM-MILK IN COOKING. Skim-milk can be substituted for whole milk in almost any recipe. As it is lacking in fat, it combines particularly well with cheese, cocoa, chocolate and other foods which are rich in fat. If cooked with cereal, or used in bread-making and cake-making, it adds nourishment and improves the flavor. https://whatcanadaate.lib.uoguelph.ca/files/original/b5e091822d2faba02c4fb47c8ea8f9ab.jpg 122c0f768782c03444755d32167b4196 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Page 4 Description An account of the resource It can be used to good advantage in sauces, soups, chowders, puddings, etc., and, if desired, the lack of fat can be made up by adding a little butter. Occasionally children and adults with stomach disorders find it difficult to digest fat in any form and, in this case, skim-milk is particularly valuable, as it supplies all the other necessary nutrients in a form that is easily used and easily digested. Buttermilk, or as it is sometimes called, fermented milk, can be made very easily from sweetskimmed milk. Full directions are given in our circular “Why and How to Use Buttermilk”. Skim-milk which has soured can be used to make cottage cheese, recipes for which will be found in our bulletins “Why and How to Use Cheese”, “Why and How to Use Milk,’’ and Why and How to Use Cottage Cheese”. These publications may be obtained free of charge upon request to the Publications Branch, Department of Agriculture, Ottawa. CORN PANCAKES. 1 ¾ c. flour ¾ c. corn meal 1 ½ tbsp. baking powder 1 tsp. salt ½ c. sugar 2 ¾ c. skim-milk 1 egg 2 tbsp. melted butter Heat the milk. Add corn meal and cook, stirring constantly, about 5 minutes. Sift dry ingredients and combine the two mixtures. Add well beaten egg and melted butter. Cook on a hot greased griddle pan until well puffed, full of bubbles and cooked on the edges. Turn and cook on the other side. Never turn a pancake twice or it will be heavy. CREAM OF SPLIT PEA SOUP. 1 c. dried split peas 2 qt. water 4 c. skim-milk ½ onion 3 tbsp. butter 2 tbsp. flour 1 ½ tsp. salt Pepper 2 inch cube fat salt pork Pick over the peas and soak for several hours. Drain. Add the cold water, pork and onion. Simmer slowly until soft (3 or 4 hours), then rub through a sieve. Mix the flour with a little cold milk and stir this into the peas. Add butter and seasonings, then stir in the milk. Cook carefully a few minutes longer and serve hot. SKIM-MILK WITH CEREAL. The liquid used in cooking any cereal may be at least half milk. Cook by ordinary method in double boiler. Ottawa: F. A. Acland, Printer to the King’s Most Excellent Majesty. 1922 https://whatcanadaate.lib.uoguelph.ca/files/original/73de5ba04d4f9df1020f9dda5fdfb62c.jpg fb96a7e0f274dc222c3bbfb2d3794df5 https://whatcanadaate.lib.uoguelph.ca/files/original/036a2a86a133a569bd1c3803ce6b3f8c.jpg b163ea8f896da6f3de8eeafc161a757d https://whatcanadaate.lib.uoguelph.ca/files/original/a2445e29378d3c8ad73a05c5555cc339.jpg eff1682dfa0e5594e9d74a420a21719f https://whatcanadaate.lib.uoguelph.ca/files/original/5a337915be41344dc9e647a703bfbd72.jpg 93303159c61a04a1cd3f36ded5734a39 https://whatcanadaate.lib.uoguelph.ca/files/original/4e7e59b6a0ec2abdcfc475ea3395d0d8.jpeg 1a4345b14fd956ccae2b59e3c5b8926c https://whatcanadaate.lib.uoguelph.ca/files/original/9614095b1c2c05778f71092c556cd36a.jpeg 48c9b1e50f85297e7ce6d85c4ab7a2ba https://whatcanadaate.lib.uoguelph.ca/files/original/d2f18c800523fe04a5d770420f6fd8f0.jpg 382061a1b87b23bd7996aadd95379fe7 https://whatcanadaate.lib.uoguelph.ca/files/original/24feaaba9a8fc275f1d250c4d1659d1e.jpeg 8fd8b9b29fb90d3412f197ba191a4e88 https://whatcanadaate.lib.uoguelph.ca/files/original/6c14dfdce18cffc0aed95f42f8105bf1.png 1a6c9a8d104273fe425c6206f4c3dfac Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Government Publications Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Why and how to use skim-milk Identifier An unambiguous reference to the resource within a given context <a href="https://ocul-gue.primo.exlibrisgroup.com/permalink/01OCUL_GUE/1gg5hgs/alma9953459079305154">TX715.6 ZZ6407</a> Language A language of the resource English Type The nature or genre of the resource Text Rights Information about rights held in and over the resource In the public domain; For high quality reproductions, contact Archival & Special Collections, University of Guelph. libaspc@uoguelph.ca, 519-824-4120, Ext. 53413 Creator An entity primarily responsible for making the resource Campbell, Helen G. Publisher An entity responsible for making the resource available Ottawa : Department of Agriculture Date A point or period of time associated with an event in the lifecycle of the resource 1922 Extent The size or duration of the resource. 4 pages 23 cm Provenance A statement of any changes in ownership and custody of the resource since its creation that are significant for its authenticity, integrity, and interpretation. The statement may include a description of any changes successive custodians made to the resource. Gift of Gary Draper Source A related resource from which the described resource is derived Archival & Special Collections, University of Guelph Library, Guelph, Ontario Canada. Format The file format, physical medium, or dimensions of the resource JPEGs and PDF derived from master file, which was scanned from the original book in 24-bit color at 600 dpi in TIFF format using an Epson Expression 10000XL scanner. Subject The topic of the resource Cooking, Canadian. Skim milk. Alternative Title An alternative name for the resource. The distinction between titles and alternative titles is application-specific. 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Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Salads that are Different Identifier An unambiguous reference to the resource within a given context <a href="https://ocul-gue.primo.exlibrisgroup.com/permalink/01OCUL_GUE/40ucim/alma9953459079405154">TX715.6 ZZ6406</a> Language A language of the resource English Rights Information about rights held in and over the resource This work may be protected by Canadian copyright law and is provided for educational and research purposes only. Permission by the copyright owner may be required for any use that is not permitted by law. The University of Guelph does not own the copyright in these materials. If you believe you are the rights holder and object to the University of Guelph's use of this work, please contact Archival & Special Collections (libaspc@uoguelph.ca). Type The nature or genre of the resource Text Creator An entity primarily responsible for making the resource Canada. Department of Agriculture. Fruit Branch. Elliot, Edith L. Publisher An entity responsible for making the resource available Ottawa : Dominion of Canada, Department of Agriculture Date A point or period of time associated with an event in the lifecycle of the resource 1937 Extent The size or duration of the resource. 12 pages 25 cm Provenance A statement of any changes in ownership and custody of the resource since its creation that are significant for its authenticity, integrity, and interpretation. The statement may include a description of any changes successive custodians made to the resource. 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Driver O679.7 Rights Information about rights held in and over the resource In the public domain; For high quality reproductions, contact Archival & Special Collections, University of Guelph. libaspc@uoguelph.ca, 519-824-4120, Ext. 53413 1930-1939 Ingredients - Meat Organization - Ontario Department of Agriculture Region - Ontario https://whatcanadaate.lib.uoguelph.ca/files/original/105306d077252e8d63a76da64b23048b.pdf dd3e8a443113afe137bb345374cd5de4 https://whatcanadaate.lib.uoguelph.ca/files/original/c9206176d7cdc5e4de20eacfae5ed8fa.jpg 3c0de306acc1312b9ad52e4a89a80ab6 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. 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For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Government Publications Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Salads - All the Year 'Round Source A related resource from which the described resource is derived Archival & Special Collections, University of Guelph Library, Guelph, Ontario Canada. Format The file format, physical medium, or dimensions of the resource JPEGs and PDF derived from master file, which was scanned from the original book in 24-bit color at 600 dpi in TIFF format using an Epson Expression 10000XL scanner. Creator An entity primarily responsible for making the resource Ontario Department of Agriculture. Women’s Institute Branch and the Home Economics Service (creator) Publisher An entity responsible for making the resource available Toronto, Ontario : Ontario Department of Agriculture Date A point or period of time associated with an event in the lifecycle of the resource 1949 Extent The size or duration of the resource. 16 pages 23 cm Provenance A statement of any changes in ownership and custody of the resource since its creation that are significant for its authenticity, integrity, and interpretation. The statement may include a description of any changes successive custodians made to the resource. Gift of Anita Stewart, 2015 Identifier An unambiguous reference to the resource within a given context <a href="https://ocul-gue.primo.exlibrisgroup.com/permalink/01OCUL_GUE/mrqn4e/alma9949966003505154">TX715.6 ZZ2838</a> Language A language of the resource English Type The nature or genre of the resource Text Is Referenced By A related resource that references, cites, or otherwise points to the described resource. Elizabeth Driver : Culinary Landmarks O1223.1 Rights Information about rights held in and over the resource In the public domain; For high quality reproductions, contact Archival & Special Collections, University of Guelph. libaspc@uoguelph.ca, 519-824-4120, Ext. 53413 1940-1949 Collection - Anita Stewart Organization - Ontario Department of Agriculture Organization - Women's Institute Region - Ontario https://whatcanadaate.lib.uoguelph.ca/files/original/05d801935f41b765355fc3aa6dc83404.pdf 2b2735585520b25c01cadb369336b97e https://whatcanadaate.lib.uoguelph.ca/files/original/4bb4311ea99bdc1f49a1e6ecbda27602.jpg 3779a66f255bc15b1a1dcd27b19f6bbb Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Cover with a photo of two girls sitting at a table with glasses of milk and bread. https://whatcanadaate.lib.uoguelph.ca/files/original/7e9b6d7eb2851c554921e29f16f579cd.jpg f6c6ac44e5a842c969102c04ce9f1059 https://whatcanadaate.lib.uoguelph.ca/files/original/a3547d20a09d6322de6e885ee7d0cfd3.jpg 193d42744295fa5f9c2c77071cd894cd https://whatcanadaate.lib.uoguelph.ca/files/original/9006c30e6d61775665282be26535cc32.jpg 76a99fbadc9b94ba8aec5f2d4b3f3057 https://whatcanadaate.lib.uoguelph.ca/files/original/5d4727f45aa648bb7647ba183f23b4dc.jpg 1ea026a84a6474feab2400f070a273ab https://whatcanadaate.lib.uoguelph.ca/files/original/7b969cdf5295b1ad65a4208ad20c37ee.jpg 441413b49a98a24b7b1b01de3f1f4ac0 https://whatcanadaate.lib.uoguelph.ca/files/original/94f2d618a8c1d0fa25f5ff3d6c17ee42.jpg 317f8d1e014aa53d991863b469a988d0 https://whatcanadaate.lib.uoguelph.ca/files/original/2c73b6f15418eeb5b0adffaa5d5230d0.jpg 69e2e9b8a93081c5677d9d85f9750d9c https://whatcanadaate.lib.uoguelph.ca/files/original/68cb280c4dc672227e1eceea3311a98e.jpg 9e50a606401dff838898aa04d6a4aeb1 https://whatcanadaate.lib.uoguelph.ca/files/original/4a4fd70e019d6779072585a2ec822855.jpg c6759a54f4395a77e6e888b156c72554 https://whatcanadaate.lib.uoguelph.ca/files/original/36c83a3c80f62d19b9e415a853bfd573.jpg 7334867a58a9b5f8874762ac96b7bc81 https://whatcanadaate.lib.uoguelph.ca/files/original/bc420c6812678f0117aaefed49715e43.jpg ca22120c551f63e7d5af98d24b3e988b https://whatcanadaate.lib.uoguelph.ca/files/original/87225960e38250b23bb1eb38f9f2da5a.jpg d7f5965b2ec20316d07fd24e8a1de5c5 https://whatcanadaate.lib.uoguelph.ca/files/original/9c048ca12f2792a1526a065d755c3656.jpg cc3b18481d4981f199b152a5dc96335d https://whatcanadaate.lib.uoguelph.ca/files/original/ece7b384076841c742fc3d78d29b60b4.jpg c96e92eff85406755b900942925e05e3 https://whatcanadaate.lib.uoguelph.ca/files/original/8b3d4e1bd9d072ba9b858258cb1e2f79.jpg 7d68f2dd9576e8b6367c435c193c7d88 https://whatcanadaate.lib.uoguelph.ca/files/original/c14ffa1fd5d3bf54256357c721a81a54.jpg fd341802d41e219cadc9b138600bd98b https://whatcanadaate.lib.uoguelph.ca/files/original/f568299a95774c1ff9b1c1ff92ccd82a.jpg ff7431a5000a9110e05a1c8935ac0067 https://whatcanadaate.lib.uoguelph.ca/files/original/e8ccd21260979443c44df1d57f251799.jpg 8a0611aacd33146d2c8b7496990be701 https://whatcanadaate.lib.uoguelph.ca/files/original/4f304651fd0b1b52c0ab74b3a3e5be69.jpg aa9f6c8f1185b62fb5d8c40535852c02 https://whatcanadaate.lib.uoguelph.ca/files/original/23400929dd5300f0e7878e971b7d892a.jpg 29c4dabd28e02c9945aba2f57b4eb07e https://whatcanadaate.lib.uoguelph.ca/files/original/3aac5ea540e4acf6f3c7cc723de76d1e.jpg 554281f2952c1c76dd792eba42db8317 https://whatcanadaate.lib.uoguelph.ca/files/original/7c1af6a20e950d4c9ad9325a114ae709.jpg 79e65d6b8baf5cbc99651ed0881567a6 https://whatcanadaate.lib.uoguelph.ca/files/original/fef323996cda9dd5390fdfd6faef1db8.jpg 86219c386d62bbdbf51ad7e21c7978b1 https://whatcanadaate.lib.uoguelph.ca/files/original/dd661c5d0ea6a558c2457b9ae5e6058e.jpg 209b5f5930622c290dcc5347c232c950 https://whatcanadaate.lib.uoguelph.ca/files/original/9dc61963094fcde1e4440135e4cae4d1.jpg 096be07bd4eed27b5ea400f60e2598f0 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Government Publications Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Why and How to Use Milk Creator An entity primarily responsible for making the resource Canada Department of Agriculture, Dairy and Cold Storage Branch (creator) Publisher An entity responsible for making the resource available [Ottawa, Ontario] : Dpartment of Agriculture, Dairy and Cold Storage Branch Date A point or period of time associated with an event in the lifecycle of the resource 1936 Extent The size or duration of the resource. 31 pages 23 cm Source A related resource from which the described resource is derived Archival & Special Collections, University of Guelph Library, Guelph, Ontario Canada. Identifier An unambiguous reference to the resource within a given context <a href="https://ocul-gue.primo.exlibrisgroup.com/permalink/01OCUL_GUE/mrqn4e/alma9935984233505154">TX 715.6 .W5358</a> Format The file format, physical medium, or dimensions of the resource JPEGs and PDF derived from master file, which was scanned from the original book in 24-bit color at 600 dpi in TIFF format using an Epson Expression 10000XL scanner. Language A language of the resource English Type The nature or genre of the resource Text Rights Information about rights held in and over the resource In the public domain; For high quality reproductions, contact Archival & Special Collections, University of Guelph. libaspc@uoguelph.ca, 519-824-4120, Ext. 53413 1930-1939 Ingredients - Dairy Organization - Ontario Department of Agriculture Region - Ontario https://whatcanadaate.lib.uoguelph.ca/files/original/89773be71166cb4784c154195c6b57df.pdf 0790e788369e82507d464fe1f0adc86c https://whatcanadaate.lib.uoguelph.ca/files/original/5320c6242f8fff2bc32bc9cf31cf95d4.jpg 2ae76301765ae8c47a7963cd4f929a16 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Cover showing the Arms of Canada. https://whatcanadaate.lib.uoguelph.ca/files/original/327d85dfbca4096f3560b4de8c8684dd.jpg 0046d27e9d2de84ba964c1a937015e8b https://whatcanadaate.lib.uoguelph.ca/files/original/fc44ac050ff24a82f11aa3c83831e157.jpg ed8362511cb7ccbb770ffbc9b3aef426 https://whatcanadaate.lib.uoguelph.ca/files/original/b614595a946585c5d7f5c020e214affd.jpg d0e148c1da6203a122da27c7b81bfe48 https://whatcanadaate.lib.uoguelph.ca/files/original/2d922ed0f3f9e9a8c36461af7f6ac366.jpg 13dc44f52db239ee89fc1a7206eb4162 https://whatcanadaate.lib.uoguelph.ca/files/original/0ccb43b733089c4cbf144e4f132302aa.jpg 0901a5d07ddf2d36e423bfbc9d5d11d4 https://whatcanadaate.lib.uoguelph.ca/files/original/189594d21a1eed718467b778c79b4910.jpg 88e1cce1fb7bae8698aaff06c811b7d2 https://whatcanadaate.lib.uoguelph.ca/files/original/bff6d2781389cd4be4121eceeddd9e03.jpg d64779c686803df52d7024525d6de5fa https://whatcanadaate.lib.uoguelph.ca/files/original/0149635b58f24022fd8aa8462e32433b.jpg dc4e5d44305fe786f3af7aa717ef6445 https://whatcanadaate.lib.uoguelph.ca/files/original/01c8e309b7d50a300ae8659281fcf928.jpg 336b5e56afd1795293f2043277129b0c https://whatcanadaate.lib.uoguelph.ca/files/original/681fb5bbb7af643a40f2586873561822.jpg bf2c02a34a376ca0629d45e977f46027 https://whatcanadaate.lib.uoguelph.ca/files/original/fdc2975dcf6adfcbc9e9d5f4792c52ed.jpg a2f3cf35c7a22ded31ffd3875d317c2d https://whatcanadaate.lib.uoguelph.ca/files/original/9554f521574bea2196d2ba7bbca230a3.jpg 1b89cb07682c21f8f78d516c9f74398e https://whatcanadaate.lib.uoguelph.ca/files/original/b97ca16ec8a3261cdca561adc07cabc3.jpg c51efb92c0e613a8d9293345e561849d https://whatcanadaate.lib.uoguelph.ca/files/original/43e24e789379c13ca46637eb146241c8.jpg befb996aaca5bcd6b441bb140d5b05f5 https://whatcanadaate.lib.uoguelph.ca/files/original/b0849873b28dd9b3c8c49c9cb7e8f9c7.jpg 329c53c4c5b1235373b41e311c7f2ed0 https://whatcanadaate.lib.uoguelph.ca/files/original/b44131c152ebb58ea767b1842c2bcd84.jpg 0a4e6c217e44e79b2cceb89115a86141 https://whatcanadaate.lib.uoguelph.ca/files/original/325805782e0883a40c8e251c7ffc8ce3.jpg 57cc37c695db17b056637e0d97793ba7 https://whatcanadaate.lib.uoguelph.ca/files/original/0786b25562993402cb83b3d7a64d2c42.jpg d5e00f8c7b0e7af6a575524c45903a55 https://whatcanadaate.lib.uoguelph.ca/files/original/a2eb15e0f79fb79b9ccd49202adfd5af.jpg 132bf8e3de5de5b6bf6e3d261a183a2f https://whatcanadaate.lib.uoguelph.ca/files/original/ed335d4d85812037791dc960e6fb963c.jpeg fd22a8034ba4ff967fd56618160ee8cc https://whatcanadaate.lib.uoguelph.ca/files/original/51b73eadff137326c66c3470f40643ee.jpeg 281dce94a73a58cfe5374077ec2ff026 https://whatcanadaate.lib.uoguelph.ca/files/original/3ebad7dea49e9f9c695dff2b729fe475.jpeg bc55e483d0814beca0db91f19ced3b87 https://whatcanadaate.lib.uoguelph.ca/files/original/2ce0b709ee7b532a060d66d2102b53db.jpeg 01e640c9f304d1877170b9eb59bebf3e https://whatcanadaate.lib.uoguelph.ca/files/original/bb513c7e45c3f977517a4c2aa0cac2ed.jpeg 3ef6fc67be92c0a45a857190b68ce464 https://whatcanadaate.lib.uoguelph.ca/files/original/9e2acf978d13acd38bca261627ead0f9.jpg bc951405496dfda308102e6b2949749f https://whatcanadaate.lib.uoguelph.ca/files/original/373075b576784ed4d5c2d154537c6a96.jpg fe9d6612c638b4bdb85a3ab9407a98e1 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Government Publications Still Image A static visual representation. Examples include paintings, drawings, graphic designs, plans and maps. Recommended best practice is to assign the type Text to images of textual materials. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Honey and Some of the Ways it May be Used Creator An entity primarily responsible for making the resource Gooderham, C. B. (author) Heeney, M. L. (author) Date A point or period of time associated with an event in the lifecycle of the resource 1936 Publisher An entity responsible for making the resource available [Ottawa, Ontario] : Department of Agriculture, Bee Division Extent The size or duration of the resource. 20 pages Source A related resource from which the described resource is derived Archival & Special Collections, University of Guelph Library, Guelph, Ontario Canada. Format The file format, physical medium, or dimensions of the resource JPEGs and PDF derived from master file, which was scanned from the original book in 24-bit color at 600 dpi in TIFF format using an Epson Expression 10000XL scanner. Language A language of the resource English Type The nature or genre of the resource Text Identifier An unambiguous reference to the resource within a given context <a href="https://ocul-gue.primo.exlibrisgroup.com/permalink/01OCUL_GUE/fkjs00/alma9916582473505154">TX 715.6 ZZ89</a> Rights Information about rights held in and over the resource In the public domain; For high quality reproductions, contact Archival & Special Collections, University of Guelph. libaspc@uoguelph.ca, 519-824-4120, Ext. 53413 1930-1939 Ingredients - Honey Organization - Ontario Department of Agriculture Region - Ontario https://whatcanadaate.lib.uoguelph.ca/files/original/6f31a73cafc353529a5b6fd4b06e631f.pdf f01112c03b5707f401a6f79029929169 https://whatcanadaate.lib.uoguelph.ca/files/original/13c5a8f1c88595aed0dc3ec0781d00f5.jpg 6209afe7dda106a191cd14857c8f9aa5 https://whatcanadaate.lib.uoguelph.ca/files/original/e9ace0c2856eeb23cf4ec6998ab422cb.jpg 69702261435aeb862b832bca123f8764 https://whatcanadaate.lib.uoguelph.ca/files/original/a7810443f14cafa1c64d4ef34201c4de.jpg ae58514faa07834d323485385f9c7c17 https://whatcanadaate.lib.uoguelph.ca/files/original/c9d5f635a229c9c5bd74e45d013dda52.jpg 35eb2b53ec196ca824377ae8e431e4c5 https://whatcanadaate.lib.uoguelph.ca/files/original/5ced635d460ed888829b153d6546c8cf.jpg 0883b12df5d7b1ef7c195349d8de4eb3 https://whatcanadaate.lib.uoguelph.ca/files/original/6206b9d5bfcfdaf256c8b28b1f3ece3f.jpg ad19bce3ff4c7bacdeb8aea8eb1eb75a https://whatcanadaate.lib.uoguelph.ca/files/original/0f256f110959ff4dbf94eae62702fb0e.jpg 8659e58f09a439096107581da04e74f2 https://whatcanadaate.lib.uoguelph.ca/files/original/30f1e7e22fd72c646809f680688838bb.jpg b2d88008a12ab0cb498ad34f348268f8 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Government Publications Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Cooking for Christmas Creator An entity primarily responsible for making the resource Canada Department of Agriculture Consumer Section (creator) Publisher An entity responsible for making the resource available Ottawa, Ontario : Canada Department of Agriculture Date A point or period of time associated with an event in the lifecycle of the resource 1967 Extent The size or duration of the resource. 8 pages 23 cm Source A related resource from which the described resource is derived Archival & Special Collections, University of Guelph Library, Guelph, Ontario Canada. Format The file format, physical medium, or dimensions of the resource JPEGs and PDF derived from master file, which was scanned from the original book in 24-bit color at 600 dpi in TIFF format using an Epson Expression 10000XL scanner. Provenance A statement of any changes in ownership and custody of the resource since its creation that are significant for its authenticity, integrity, and interpretation. The statement may include a description of any changes successive custodians made to the resource. <span>Library of Albert H. Calder of Victoria, British Columbia ; (purchased in 2017)</span> Language A language of the resource English Type The nature or genre of the resource Text Identifier An unambiguous reference to the resource within a given context <a href="https://ocul-gue.primo.exlibrisgroup.com/permalink/01OCUL_GUE/mrqn4e/alma9953373823605154">XM1 MS A166</a><br /><a href="https://ocul-gue.primo.exlibrisgroup.com/permalink/01OCUL_GUE/mrqn4e/alma9953373823605154"></a>Box 2 File 42 Rights Information about rights held in and over the resource This work may be protected by Canadian copyright law and is provided for educational and research purposes only. Permission by the copyright owner may be required for any use that is not permitted by law. The University of Guelph does not own the copyright in these materials. If you believe you are the rights holder and object to the University of Guelph's use of this work, please contact Archival & Special Collections (libaspc@uoguelph.ca). 1960-1969 Collection - Albert H. Calder Cuisine - Holidays and Entertaining Organization - Ontario Department of Agriculture Region - Ontario https://whatcanadaate.lib.uoguelph.ca/files/original/5e872370b2d3aecf84ea2e9093e94145.pdf a5a8baf66747605231ee177ff19b6e51 https://whatcanadaate.lib.uoguelph.ca/files/original/9a770f86894c6206e0a595034ffb556f.jpg 9c83230ff55faf1f922b7babc49780c7 https://whatcanadaate.lib.uoguelph.ca/files/original/a3844d5d3dd71b28dc85715c5a81b318.jpg e861b3b2727a9714e31148ddaa80736b https://whatcanadaate.lib.uoguelph.ca/files/original/124eed2648cd81bbb1af8de1be852db3.jpg f9d933f7edd370efd184205e17085dd5 https://whatcanadaate.lib.uoguelph.ca/files/original/3d62733d1f6c17f6c151d6e0464edf49.jpg 1fabc346294b497bf0f7a94ce4b49309 https://whatcanadaate.lib.uoguelph.ca/files/original/ef0c93c68d7bfe4d5683f8c5cf971ba6.jpg 72313346dec5b84ddf033be420ec1dad https://whatcanadaate.lib.uoguelph.ca/files/original/cfdaa6e3dbce04c4864420bdc56fa85b.jpg a7a8895cae0eab05d6a7ecb1aee6da07 https://whatcanadaate.lib.uoguelph.ca/files/original/ccd78981380651b0882f4ec58a6de8d5.jpg a97b1c2938f6557f655994d59d8b175c https://whatcanadaate.lib.uoguelph.ca/files/original/88286dd40bc8886e9c8c173b4656cbe5.jpg 30a84db840d0233ea21e7f4271987e60 https://whatcanadaate.lib.uoguelph.ca/files/original/e757f3d6a7f7670491ba51967f467ff8.jpg e262345f5e376632a18c9e745ecc9848 https://whatcanadaate.lib.uoguelph.ca/files/original/ce17968b43c679542bd8b9e53b4601fb.jpg 6bd0bae7e3c16f3896ab21e94957fb8c https://whatcanadaate.lib.uoguelph.ca/files/original/2fd084f2b2911ff5915b9b09f312668c.jpg 791af90fb9c8bc501f5046c962c1cbb3 https://whatcanadaate.lib.uoguelph.ca/files/original/7734022c5cc1f179cd71fc5411fbe44c.jpg 3cbe28831dd2fbae2d95062d34a1f7f1 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Government Publications Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Freezing Fruits and Vegetables Creator An entity primarily responsible for making the resource Canada Department of Agriculture (creator) Publisher An entity responsible for making the resource available Ottawa, Ontario : Dominion Department of Agriculture Date A point or period of time associated with an event in the lifecycle of the resource 1947 Extent The size or duration of the resource. 10 pages 23 cm Source A related resource from which the described resource is derived Archival & Special Collections, University of Guelph Library, Guelph, Ontario Canada. Format The file format, physical medium, or dimensions of the resource JPEGs and PDF derived from master file, which was scanned from the original book in 24-bit color at 600 dpi in TIFF format using an Epson Expression 10000XL scanner. Provenance A statement of any changes in ownership and custody of the resource since its creation that are significant for its authenticity, integrity, and interpretation. The statement may include a description of any changes successive custodians made to the resource. <span>Library of Albert H. Calder of Victoria, British Columbia ; (purchased in 2017)</span> Language A language of the resource English Type The nature or genre of the resource Text Rights Information about rights held in and over the resource This work may be protected by Canadian copyright law and is provided for educational and research purposes only. Permission by the copyright owner may be required for any use that is not permitted by law. The University of Guelph does not own the copyright in these materials. If you believe you are the rights holder and object to the University of Guelph's use of this work, please contact Archival & Special Collections (libaspc@uoguelph.ca). Identifier An unambiguous reference to the resource within a given context <a href="https://ocul-gue.primo.exlibrisgroup.com/permalink/01OCUL_GUE/mrqn4e/alma9953373823605154">XM1 MS A166</a><br /><a href="https://ocul-gue.primo.exlibrisgroup.com/permalink/01OCUL_GUE/mrqn4e/alma9953373823605154"></a>Box 2 File 42 1940-1949 Collection - Albert H. Calder Ingredients - Fruit Ingredients - Vegetables Organization - Ontario Department of Agriculture Region - Ontario Technology - Refrigeration and Freezing