This book taught me about the Canadian apple industry in the 1920s and The Fruit Act which defined the different grades of fruit grown here. The recipes for apple sauce, jam, jelly, butter, steamed, compote, baked, desserts, puddings, caramel, cakes, pies, relishes and salads are simply amazing.
These books from the 1800s explain how to create magic tricks that can be used just in time for Halloween:
Front piece illustration on page 6 of ‘More Magic’ by Professor Hoffmann
Illustration of a special ‘houlette’ that is fixed to a wand for the trick ‘The Rising Cards’ – fig. 23 on page 92 of ‘More Magic’ by Professor Hoffmann
Latest magic, being original conjuring tricks (Book)
Latest magic, being original conjuring tricks (eBook)
More magic (Book)
More magic (eBook)