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Leopold, Aldo / Species and Subjects: Subjects F-O
Food selection and palatatbility, pp. [44]-[65]
Page [56]
Vhrwodlna r' nn info;yo A ra n rrli-ton fon thn MAo Wn-ot' a n rort. Txv -!0"'t w) on~n Vh A I had bettor i ~o V tV W' ix n bfore 014l ,hiy 1"- h t K rux' (1.x) f r A ri1 . I not v'irn 'h t th'e ataidrevil.on eivol yet ~ 0: !pr iio ayh~,bit I t~1,~t 'i better than the oter, I awit wnrd trots 1Il thro of --o an tQ heh 't inj ,vrth lut- Un-~ -it. 7 Oldn 1,1cr i -a f rethe r~iv--~ ai o ble dteniner of o A~tb 1it- io ?i e - ri- i t beat th 1 I have herflvor time Tq f o ' oo , n t 4if !ryo r -no ,) to Jew, o ttyn~ef ! wMAl rather not tnent' n it, ua theohe h.ond, if you n w t '01w. to dvelo it A anary e, It 1--ht do ,' lot of fodto u~t the raw notion In oopleln AMnd. ? s yout hav n, 1 ~14 iaf by IbWtiut for MYis o-rjeot too OMC Atuf on Mer. mro aincerely, 1lc~o~ Aohn e aen
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