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1 to 12 of 35 records

Total number of records: 35

Count of Record type

Record typeCount
Books and printed items24
Archives6
Coins2
Art items1
Objects1
Textiles1

Top 10: Collection group

Collection groupCount
Cookery Collection16
Coin Collection2
University Archive2
Art and Antique Market1
Brotherton Collection1
Godfrey Bingley Photographic Archive1
Herbert Read Collection1
International Textile Collection1
John Evan Bedford Library of Furniture History1
Leeds Archive of Vernacular Culture1

Top 10: Subject

SubjectCount
cooking, english4
cooking3
english language2
vegetarian cooking2
appetizers1
beer1
breakfasts1
champagne (wine)1
cholera1
cookery1

Count of Place

PlaceCount
Basle1
Europe1
Great Britain1
Nicopolis1
Switzerland1

Top 10: People and organisations

People and organisationsCount
Payne, A G (1840-1894)5
Allen, M L4
British Library2
Morris, Richard2
Morris, Richard (1833-1894)2
Payne, Arthur Gay2
Payne, Arthur Gay (1840-1894)2
Philological Society (Great Britain)2
Vizetelly, Henry (1820-1894)2
Alexander and Howell1

Count of Earliest date

Earliest dateCount
From 2001
From 180026
From 19008

Count of Latest date

Latest dateCount
Up to 2991
Up to 189922
Up to 199912
John Beaumont (Professor of Textiles, Yorkshire College 1875-89)
John Beaumont (Professor of Textiles, Yorkshire College 1875-89)

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Dundee, Tay Bridge
Dundee, Tay Bridge

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Dry Stone Wall and Gate
Dry Stone Wall and Gate

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Medical School Benches
Medical School Benches

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Society of chemical Industry in BASLE  [dyeing sample book]
Society of chemical Industry in BASLE [dyeing sample book]

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Appendix to report of the committee for scientific inquiries in relation to the cholera-epidemic of 1854
Appendix to report of the committee for scientific inquiries in relation to the cholera-epidemic of 1854

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Luncheon dishes : comprising menus in French and English for four complete luncheons for six persons, as well as suggestions for appropriate arrangement and decoration of the table for the four seasons spring, summer, autumn and winter
Luncheon dishes : comprising menus in French and English for four complete luncheons for six persons, as well as suggestions for appropriate arrangement and decoration of the table for the four seasons spring, summer, autumn and winter

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Soups, broths, purées : with directions how to prepare them easily and economically

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Breakfast dishes for every morning of three months

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Savouries and sweets suitable for luncheons and dinners

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Alexander and Howell trade card
Alexander and Howell trade card

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Über Melaena neonatorum : Inaugural-Dissertation zur Erlangung der Doctorwürde [...]

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