Author: Charles Frederick Briggs
Publisher:
ISBN:
Category : New York (N.Y.)
Languages : en
Pages : 272

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Author: Harry Franco
Publisher: Ardent Media
ISBN:
Category :
Languages : en
Pages : 552

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Author: Charles Frederick Briggs
Publisher:
ISBN: 9780608439013
Category :
Languages : en
Pages : 0

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Book Description

Author: Charles Frederick Briggs
Publisher:
ISBN:
Category :
Languages : en
Pages :

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Book Description

Author: Charles Frederick Briggs
Publisher:
ISBN:
Category :
Languages : en
Pages :

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Author: Charles F. Briggs
Publisher:
ISBN: 9780842280105
Category :
Languages : en
Pages :

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Author: Harry Franco
Publisher:
ISBN:
Category : Financial crises
Languages : en
Pages : 260

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Author: Charles Frederick Briggs
Publisher:
ISBN:
Category :
Languages : en
Pages :

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Author: Charles Frederick Briggs
Publisher:
ISBN: 9781419251474
Category :
Languages : en
Pages :

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How nicely it is filled, how smooth and white on its surface: it looks like a piece of alabaster inserted in a crystal. How fine and spotless! look, it scarce touches the steak before it is dissolved; not a particle of it will grate against your teeth, but its delicate flavor will gratify your palate without your being at all aware that you owe an exquisite enjoyment to so common an article as salt. See, the little heap on the side of your plate looks like a snow flake just fallen."

Author: Charles F Briggs
Publisher: Legare Street Press
ISBN: 9781018844725
Category :
Languages : en
Pages : 0

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This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.