Written by teachers, the chapters in this book show how writing fosters learning in math, science, English, social studies, foreign language, philosophy, psychology, and art. Following an introduction by Anne Ruggles Gere, the first chapter, "Writing to Learn: The Nurse Log Classroom," by Steve Pearse, presents a comprehensive overview of a writing to learn classroom. The remaining chapters, each presenting a different angle on writing to learn, are as follows: "Writing for Art Appreciation" by Priscilla Zimmerman, "Writing to Learn German" by Deborah Peterson, "Writing to Learn Social Studies" by Bruce Beaman, "Teaching Special Education History Using Writing-to-Learn Strategies" by Ray Marik, "Writing to Learn Science" by Patricia Johnston, "Writing in Math Class" by Don Schmidt, "Writing to Learn Philosophy" by Jessie Yoshida, "Writing to Learn History" by Tom Watson, "Better Writers, Better Thinkers" by Stephen Arkle, "Writing to Learn Means Learning to Think," by Syrene Forsman, "Thirty Aides in Every Classroom" by Janet K. West, "The Course Journal" by Pat Juell, "An Impartial Observer's View of Write-to-Learn Classes" by Barbara Bronson, and "Writing and Learning: What the Students Say" by Ralph S. Stevens III. A glossary and an annotated bibliography conclude the book. (EL)

Tells how to use root cellaring, and gives instruction on both improvising a small root cellar and constructing a true root cellar

Some no. include reports compiled from information furnished by State Foresters (and others).

Issues in Food Production, Processing, and Preparation: 2013 Edition is a ScholarlyEditions™ book that delivers timely, authoritative, and comprehensive information about Brewing Science. The editors have built Issues in Food Production, Processing, and Preparation: 2013 Edition on the vast information databases of ScholarlyNews.™ You can expect the information about Brewing Science in this book to be deeper than what you can access anywhere else, as well as consistently reliable, authoritative, informed, and relevant. The content of Issues in Food Production, Processing, and Preparation: 2013 Edition has been produced by the world’s leading scientists, engineers, analysts, research institutions, and companies. All of the content is from peer-reviewed sources, and all of it is written, assembled, and edited by the editors at ScholarlyEditions™ and available exclusively from us. You now have a source you can cite with authority, confidence, and credibility. More information is available at http://www.ScholarlyEditions.com/.

Vols. 1-13 include Botanical necrology for 1887-89; vols. 1-4 include section called Record of current literature.