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| Release | : 1966 |
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| Author | : United States. Congress |
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| Total Pages | : 1404 |
| Release | : 1966 |
| Genre | : Law |
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| Release | : 1966 |
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| Release | : 1967 |
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| Author | : United States. Congress. House |
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| Total Pages | : 1986 |
| Release | : 1966 |
| Genre | : Legislation |
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Some vols. include supplemental journals of "such proceedings of the sessions, as, during the time they were depending, were ordered to be kept secret, and respecting which the injunction of secrecy was afterwards taken off by the order of the House."
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| Total Pages | : 960 |
| Release | : 1963 |
| Genre | : Economic assistance, Domestic |
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| Author | : United States. Congress |
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| Total Pages | : 1228 |
| Release | : 1999 |
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| Author | : William R. Shadish |
| Publisher | : Cengage Learning |
| Total Pages | : 664 |
| Release | : 2002 |
| Genre | : Education |
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Sections include: experiments and generalised causal inference; statistical conclusion validity and internal validity; construct validity and external validity; quasi-experimental designs that either lack a control group or lack pretest observations on the outcome; quasi-experimental designs that use both control groups and pretests; quasi-experiments: interrupted time-series designs; regresssion discontinuity designs; randomised experiments: rationale, designs, and conditions conducive to doing them; practical problems 1: ethics, participation recruitment and random assignment; practical problems 2: treatment implementation and attrition; generalised causal inference: a grounded theory; generalised causal inference: methods for single studies; generalised causal inference: methods for multiple studies; a critical assessment of our assumptions.
| Author | : United States. Bureau of the Census |
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| Total Pages | : 838 |
| Release | : 1980 |
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| Author | : John Egerton |
| Publisher | : Knopf |
| Total Pages | : 599 |
| Release | : 2014-06-18 |
| Genre | : Cooking |
| ISBN | : 0307834565 |
This lively, handsomely illustrated, first-of-its-kind book celebrates the food of the American South in all its glorious variety—yesterday, today, at home, on the road, in history. It brings us the story of Southern cooking; a guide for more than 200 restaurants in eleven Southern states; a compilation of more than 150 time-honored Southern foods; a wonderfully useful annotated bibliography of more than 250 Southern cookbooks; and a collection of more than 200 opinionated, funny, nostalgic, or mouth-watering short selections (from George Washington Carver on sweet potatoes to Flannery O’Connor on collard greens). Here, in sum, is the flavor and feel of what it has meant for Southerners, over the generations, to gather at the table—in a book that’s for reading, for cooking, for eating (in or out), for referring to, for browsing in, and, above all, for enjoying.
