أعرض تسجيلة المادة بشكل مبسط

dc.creator Niebergall, Ernst
dc.date 2008-04-28T19:02:48Z
dc.date 2008-04-28T19:02:48Z
dc.date 1914
dc.date 2008-04-28T19:02:48Z
dc.date.accessioned 2013-10-16T04:29:39Z
dc.date.available 2013-10-16T04:29:39Z
dc.date.issued 2013-10-16
dc.identifier 387.33.v51
dc.identifier 33, 34
dc.identifier http://hdl.handle.net/2374.OX/2069
dc.identifier.uri http://koha.mediu.edu.my:8181/xmlui/handle/2374
dc.description The chef and his staff could prepare food for 1,000 people. In autumn, 1916, the chef put up 3,000 gallons of preserves, jams, and jellies; 300 gallons of catsup, and 12 fifty-gallon barrels of sauerkraut. The men dressed in street clothes (extreme right) is John Miller
dc.format 5" x 7"
dc.language eng
dc.publisher Rutherford B. Hayes Presidential Center
dc.relation Charles E. Frohman Collection
dc.rights Rutherford B. Hayes Presidential Center
dc.rights http://www.rbhayes.org/hayes/photographs/display.asp?id=497&subj=photographs
dc.subject Ohio Veteran's Home
dc.subject Soldiers' Homes - Ohio - Sandusky
dc.subject Veterans' Hospital - Ohio - Sandusky
dc.subject Stone Buildings - Ohio - Sandusky
dc.title The Chef and His Staff
dc.type Photographic print; black and white
dc.coverage Erie County (Ohio)
dc.coverage Sandusky (Ohio)
dc.coverage 1912-1918


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أعرض تسجيلة المادة بشكل مبسط