There's a lot of fantastic stuff in there.  Thank you!

For example, Andrew Boorde's Compendyous Regyment or a Dyetary of Healthe (1547), which is an excellent early-to-mid 16th century source for brewing, cooking, and the construction of menus.

http://quod.lib.umich.edu/e/eebo/A16471.0001.001/1:12.3?rgn=div2;view=toc

This is a much higher quality text than was previously available online.

-Edward


On Wed, Jan 28, 2015 at 8:37 AM, Clayton Neff <[log in to unmask]> wrote:
My sister sent me this link about more books from our period being made available online.

http://record.umich.edu/articles/u-m-helps-open-more-25k-early-english-books-public

-- Logan --
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