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Duck kidney Stock Photos and Images
Duck neck, duck kidney, grilled duck, duck head, duck tongues at Mei Yuan Restaurant in Jinlin Hotel, Nanjing, China, Asia Stock Photohttps://www.alamy.com/image-license-details/?v=1https://www.alamy.com/duck-neck-duck-kidney-grilled-duck-duck-head-duck-tongues-at-mei-yuan-restaurant-in-jinlin-hotel-nanjing-china-asia-image635916367.htmlRM2YXGDPR–Duck neck, duck kidney, grilled duck, duck head, duck tongues at Mei Yuan Restaurant in Jinlin Hotel, Nanjing, China, Asia
plated duck main meal Stock Photohttps://www.alamy.com/image-license-details/?v=1https://www.alamy.com/plated-duck-main-meal-image214624376.htmlRFPD4YG8–plated duck main meal
Tied kidneys with foie gras lasagne pasta and fennel soup Stock Photohttps://www.alamy.com/image-license-details/?v=1https://www.alamy.com/tied-kidneys-with-foie-gras-lasagne-pasta-and-fennel-soup-image613498263.htmlRF2XJ3787–Tied kidneys with foie gras lasagne pasta and fennel soup
Crested duck (Lophonetta specularioides) pair, Kidney Island, Falkland Islands, October Stock Photohttps://www.alamy.com/image-license-details/?v=1https://www.alamy.com/crested-duck-lophonetta-specularioides-pair-kidney-island-falkland-islands-october-image612052471.htmlRM2XFNB4R–Crested duck (Lophonetta specularioides) pair, Kidney Island, Falkland Islands, October
Tonic duck soup, China Cantonese Stock Photohttps://www.alamy.com/image-license-details/?v=1https://www.alamy.com/stock-photo-tonic-duck-soup-china-cantonese-175788631.htmlRFM5YT5B–Tonic duck soup, China Cantonese
Stir fried Chicken Giblets（ liver and kidney） Stock Photohttps://www.alamy.com/image-license-details/?v=1https://www.alamy.com/stir-fried-chicken-giblets-liver-and-kidney-image557802911.htmlRF2RBE38F–Stir fried Chicken Giblets（ liver and kidney）
Internal Anatomy of a Duck isolated on white background Stock Vectorhttps://www.alamy.com/image-license-details/?v=1https://www.alamy.com/internal-anatomy-of-a-duck-isolated-on-white-background-image444659559.htmlRF2GRBYPF–Internal Anatomy of a Duck isolated on white background
Sautéed（stir fried）Chicken Giblets（ liver and kidney） Stock Photohttps://www.alamy.com/image-license-details/?v=1https://www.alamy.com/sautedstir-friedchicken-giblets-liver-and-kidney-image570220574.htmlRF2T3KP4E–Sautéed（stir fried）Chicken Giblets（ liver and kidney）
Giblets on a plate from the offal of wildfowl Stock Photohttps://www.alamy.com/image-license-details/?v=1https://www.alamy.com/giblets-on-a-plate-from-the-offal-of-wildfowl-image455526399.htmlRF2HD30FY–Giblets on a plate from the offal of wildfowl
White kidney beans with duck and pork ribs Stock Photohttps://www.alamy.com/image-license-details/?v=1https://www.alamy.com/white-kidney-beans-with-duck-and-pork-ribs-image9547824.htmlRMAX2JY1–White kidney beans with duck and pork ribs
high angle view of a butcher counter at a local market with chicken and beef Stock Photohttps://www.alamy.com/image-license-details/?v=1https://www.alamy.com/high-angle-view-of-a-butcher-counter-at-a-local-market-with-chicken-and-beef-image336781911.htmlRF2AFWMNB–high angle view of a butcher counter at a local market with chicken and beef
a raw liver in a bowl for cooking in the kitchen Stock Photohttps://www.alamy.com/image-license-details/?v=1https://www.alamy.com/a-raw-liver-in-a-bowl-for-cooking-in-the-kitchen-image420135886.htmlRF2FBERH2–a raw liver in a bowl for cooking in the kitchen
high angle view of a butcher counter at a local market with chicken and beef Stock Photohttps://www.alamy.com/image-license-details/?v=1https://www.alamy.com/high-angle-view-of-a-butcher-counter-at-a-local-market-with-chicken-and-beef-image337488173.htmlRF2AH1WH1–high angle view of a butcher counter at a local market with chicken and beef
plated duck main meal Stock Photohttps://www.alamy.com/image-license-details/?v=1https://www.alamy.com/plated-duck-main-meal-image214624392.htmlRFPD4YGT–plated duck main meal
Asian cuisine traditional steamed rice dumpling Stock Photohttps://www.alamy.com/image-license-details/?v=1https://www.alamy.com/asian-cuisine-traditional-steamed-rice-dumpling-image376356611.htmlRF2CT8EKF–Asian cuisine traditional steamed rice dumpling
British cuisine traditional roast beef with yorkshire pudding icon with irish fish soup, chicken salad with cherry fruit, fish and chips, duck with mi Stock Vectorhttps://www.alamy.com/image-license-details/?v=1https://www.alamy.com/british-cuisine-traditional-roast-beef-with-yorkshire-pudding-icon-with-irish-fish-soup-chicken-salad-with-cherry-fruit-fish-and-chips-duck-with-mi-image403921540.htmlRF2ED4618–British cuisine traditional roast beef with yorkshire pudding icon with irish fish soup, chicken salad with cherry fruit, fish and chips, duck with mi
Internal Anatomy of a Duck isolated on white background illustration Stock Vectorhttps://www.alamy.com/image-license-details/?v=1https://www.alamy.com/internal-anatomy-of-a-duck-isolated-on-white-background-illustration-image418882569.htmlRF2F9DMYN–Internal Anatomy of a Duck isolated on white background illustration
Daily Colonist (1900-12-30) . MONDAY, THE LAST DAY B Poodle Doft Menu. Sunday, Dec. 30th. Price 0(1 Cents.From 5 to 8 p, in. SOUP—Chicken a la Rene; Creme of Celery;Consomme. PISH—Boiled Salmon. Sauce Holamlnlso;linked Codfish au gratln: Fried SilverSmelts, Tartar Sauce. SALAD—Sliced Cucumbers; Lettuce, FrenchDressing. BOILED—Chicken a In roulette. ENTREKS—Deviled Kidney with Barcon;Crab Fricassee; Veal Saute n In Mor-Ingo; Carried Duck with Rice; HaaaunaFritters, Champagne Sauce. ROASTS—Young Turkey. Stuffed. Cran-berry Jelly; Goose with Apple Sauce:Prime Ribs of Beef. Yorkshire Pudding. VEOB Stock Photohttps://www.alamy.com/image-license-details/?v=1https://www.alamy.com/daily-colonist-1900-12-30-monday-the-last-day-b-poodle-doft-menu-sunday-dec-30th-price-01-centsfrom-5-to-8-p-in-soupchicken-a-la-rene-creme-of-celeryconsomme-pishboiled-salmon-sauce-holamlnlsolinked-codfish-au-gratln-fried-silversmelts-tartar-sauce-saladsliced-cucumbers-lettuce-frenchdressing-boiledchicken-a-in-roulette-entreksdeviled-kidney-with-barconcrab-fricassee-veal-saute-n-in-mor-ingo-carried-duck-with-rice-haaaunafritters-champagne-sauce-roastsyoung-turkey-stuffed-cran-berry-jelly-goose-with-apple-sauceprime-ribs-of-beef-yorkshire-pudding-veob-image339401650.htmlRM2AM527E–Daily Colonist (1900-12-30) . MONDAY, THE LAST DAY B Poodle Doft Menu. Sunday, Dec. 30th. Price 0(1 Cents.From 5 to 8 p, in. SOUP—Chicken a la Rene; Creme of Celery;Consomme. PISH—Boiled Salmon. Sauce Holamlnlso;linked Codfish au gratln: Fried SilverSmelts, Tartar Sauce. SALAD—Sliced Cucumbers; Lettuce, FrenchDressing. BOILED—Chicken a In roulette. ENTREKS—Deviled Kidney with Barcon;Crab Fricassee; Veal Saute n In Mor-Ingo; Carried Duck with Rice; HaaaunaFritters, Champagne Sauce. ROASTS—Young Turkey. Stuffed. Cran-berry Jelly; Goose with Apple Sauce:Prime Ribs of Beef. Yorkshire Pudding. VEOB
. Elements of the comparative anatomy of vertebrates. Anatomy, Comparative. 294 COMPARATIVE ANATOMY Tr — ^mm^-'m.l.e. Fig. 238.—Left Luxg of the Duck, in situ. (From a drawing by H. Strasser. The main bronchus is cut open ; internally to it lies the pulmonary vein, and externally the pulmonary artery. Oe, (esophagus ; m.l.c, muse, longus colli; Br. Ws, thoracic vertebrfe ; v, i; ends of free vertebral ribs ; stp, stv, sections of ribs which are connected with the sternum ; JV, kidney; Tr, trachea, I, iirst entobronchium, and c, its ostium communicating with the prebronchial air-sac; i, a, e, i Stock Photohttps://www.alamy.com/image-license-details/?v=1https://www.alamy.com/elements-of-the-comparative-anatomy-of-vertebrates-anatomy-comparative-294-comparative-anatomy-tr-mm-mle-fig-238left-luxg-of-the-duck-in-situ-from-a-drawing-by-h-strasser-the-main-bronchus-is-cut-open-internally-to-it-lies-the-pulmonary-vein-and-externally-the-pulmonary-artery-oe-esophagus-mlc-muse-longus-colli-br-ws-thoracic-vertebrfe-v-i-ends-of-free-vertebral-ribs-stp-stv-sections-of-ribs-which-are-connected-with-the-sternum-jv-kidney-tr-trachea-i-iirst-entobronchium-and-c-its-ostium-communicating-with-the-prebronchial-air-sac-i-a-e-i-image216418755.htmlRMPG2M97–. Elements of the comparative anatomy of vertebrates. Anatomy, Comparative. 294 COMPARATIVE ANATOMY Tr — ^mm^-'m.l.e. Fig. 238.—Left Luxg of the Duck, in situ. (From a drawing by H. Strasser. The main bronchus is cut open ; internally to it lies the pulmonary vein, and externally the pulmonary artery. Oe, (esophagus ; m.l.c, muse, longus colli; Br. Ws, thoracic vertebrfe ; v, i; ends of free vertebral ribs ; stp, stv, sections of ribs which are connected with the sternum ; JV, kidney; Tr, trachea, I, iirst entobronchium, and c, its ostium communicating with the prebronchial air-sac; i, a, e, i
Tonic duck soup, China Cantonese Stock Photohttps://www.alamy.com/image-license-details/?v=1https://www.alamy.com/stock-photo-tonic-duck-soup-china-cantonese-175788615.htmlRFM5YT4R–Tonic duck soup, China Cantonese
A duck in cartoon style isolated on white background Stock Vectorhttps://www.alamy.com/image-license-details/?v=1https://www.alamy.com/a-duck-in-cartoon-style-isolated-on-white-background-image444528680.htmlRF2GR60T8–A duck in cartoon style isolated on white background
White kidney beans with duck and pork ribs Stock Photohttps://www.alamy.com/image-license-details/?v=1https://www.alamy.com/white-kidney-beans-with-duck-and-pork-ribs-image9547822.htmlRMAX2JXF–White kidney beans with duck and pork ribs
a raw liver in a bowl for cooking in the kitchen Stock Photohttps://www.alamy.com/image-license-details/?v=1https://www.alamy.com/a-raw-liver-in-a-bowl-for-cooking-in-the-kitchen-image420134630.htmlRF2FBEP06–a raw liver in a bowl for cooking in the kitchen
plated duck main meal Stock Photohttps://www.alamy.com/image-license-details/?v=1https://www.alamy.com/plated-duck-main-meal-image214624393.htmlRFPD4YGW–plated duck main meal
Asian cuisine traditional steamed rice dumpling Stock Photohttps://www.alamy.com/image-license-details/?v=1https://www.alamy.com/asian-cuisine-traditional-steamed-rice-dumpling-image376356601.htmlRF2CT8EK5–Asian cuisine traditional steamed rice dumpling
British cuisine traditional dinner menu icon of baked turkey with cranberry sauce, fried fish and potato, baked rabbit, duck with mint sauce, beef kid Stock Vectorhttps://www.alamy.com/image-license-details/?v=1https://www.alamy.com/british-cuisine-traditional-dinner-menu-icon-of-baked-turkey-with-cranberry-sauce-fried-fish-and-potato-baked-rabbit-duck-with-mint-sauce-beef-kid-image404305196.htmlRF2EDNKB8–British cuisine traditional dinner menu icon of baked turkey with cranberry sauce, fried fish and potato, baked rabbit, duck with mint sauce, beef kid
Internal Anatomy of a Duck isolated on white background illustration Stock Vectorhttps://www.alamy.com/image-license-details/?v=1https://www.alamy.com/internal-anatomy-of-a-duck-isolated-on-white-background-illustration-image434375994.htmlRF2G6KF0A–Internal Anatomy of a Duck isolated on white background illustration
Fine cuisine of France with ratatouille stew, duck salad, pea cream soup, tuna salad nicoise, fried chicken liver, baked cod in bechamel sauce, chicke Stock Vectorhttps://www.alamy.com/image-license-details/?v=1https://www.alamy.com/fine-cuisine-of-france-with-ratatouille-stew-duck-salad-pea-cream-soup-tuna-salad-nicoise-fried-chicken-liver-baked-cod-in-bechamel-sauce-chicke-image403338055.htmlRF2EC5HPF–Fine cuisine of France with ratatouille stew, duck salad, pea cream soup, tuna salad nicoise, fried chicken liver, baked cod in bechamel sauce, chicke
. The structure and classification of birds . ^ v.aX. m Fig. 23.—Eespieatoey Organs of Duck. /-I-,air sacs; TV, trachea ; d.Z, dorsal margin ; v.a.^, ventral marginof lungs; l-3,clissepimentsbetween air sacs; Ao, aorta; c.a, coeliac artery; m.a, mesenteric :wi, muscular fibres ono.j,oblique septum ; VJi, vertical median septum ; L.c, longus colli; K, kidney. (After Huxley.). .K. Fig. 24.—Bespiiiatoey Oegans of Aptektx. Lbtteeing as in Fig. 23(aftee Huxley 40 STRUCTUliE AND CLASSIFICATION OF BIRDS attachment of the falciform Hgament. Dorsally they areattached to the parietes. As a general rule Stock Photohttps://www.alamy.com/image-license-details/?v=1https://www.alamy.com/the-structure-and-classification-of-birds-vax-m-fig-23eespieatoey-organs-of-duck-i-air-sacs-tv-trachea-dz-dorsal-margin-va-ventral-marginof-lungs-l-3clissepimentsbetween-air-sacs-ao-aorta-ca-coeliac-artery-ma-mesenteric-wi-muscular-fibres-onojoblique-septum-vji-vertical-median-septum-lc-longus-colli-k-kidney-after-huxley-k-fig-24bespiiiatoey-oegans-of-aptektx-lbtteeing-as-in-fig-23aftee-huxley-40-structulie-and-classification-of-birds-attachment-of-the-falciform-hgament-dorsally-they-areattached-to-the-parietes-as-a-general-rule-image375202875.htmlRM2CPBY2K–. The structure and classification of birds . ^ v.aX. m Fig. 23.—Eespieatoey Organs of Duck. /-I-,air sacs; TV, trachea ; d.Z, dorsal margin ; v.a.^, ventral marginof lungs; l-3,clissepimentsbetween air sacs; Ao, aorta; c.a, coeliac artery; m.a, mesenteric :wi, muscular fibres ono.j,oblique septum ; VJi, vertical median septum ; L.c, longus colli; K, kidney. (After Huxley.). .K. Fig. 24.—Bespiiiatoey Oegans of Aptektx. Lbtteeing as in Fig. 23(aftee Huxley 40 STRUCTUliE AND CLASSIFICATION OF BIRDS attachment of the falciform Hgament. Dorsally they areattached to the parietes. As a general rule
British cuisine menu. Sorrel cream soup, fish and chips, steak and kidney pie, shepherd soup with lamb, chicken cherry salad and duck with mint sauce, roast beef with yorkshire pudding Stock Vectorhttps://www.alamy.com/image-license-details/?v=1https://www.alamy.com/british-cuisine-menu-sorrel-cream-soup-fish-and-chips-steak-and-kidney-pie-shepherd-soup-with-lamb-chicken-cherry-salad-and-duck-with-mint-sauce-roast-beef-with-yorkshire-pudding-image474402959.htmlRF2JFPWPR–British cuisine menu. Sorrel cream soup, fish and chips, steak and kidney pie, shepherd soup with lamb, chicken cherry salad and duck with mint sauce, roast beef with yorkshire pudding
Tonic duck soup, China Cantonese Stock Photohttps://www.alamy.com/image-license-details/?v=1https://www.alamy.com/stock-photo-tonic-duck-soup-china-cantonese-175788648.htmlRFM5YT60–Tonic duck soup, China Cantonese
White kidney beans with duck and pork ribs Stock Photohttps://www.alamy.com/image-license-details/?v=1https://www.alamy.com/white-kidney-beans-with-duck-and-pork-ribs-image9547825.htmlRMAX2JY2–White kidney beans with duck and pork ribs
a raw liver in a bowl for cooking in the kitchen Stock Photohttps://www.alamy.com/image-license-details/?v=1https://www.alamy.com/a-raw-liver-in-a-bowl-for-cooking-in-the-kitchen-image420134628.htmlRF2FBEP04–a raw liver in a bowl for cooking in the kitchen
A duck in cartoon style isolated on white background illustration Stock Vectorhttps://www.alamy.com/image-license-details/?v=1https://www.alamy.com/a-duck-in-cartoon-style-isolated-on-white-background-illustration-image400964999.htmlRF2E89EXF–A duck in cartoon style isolated on white background illustration
. The structure and classification of birds . -• jy V.I.I. M FIG. 23.—KESPIRATORY ORGANS OF DUCK. /- , air sacs ; 7V, trachea ; </./, dorsal margin ; v.n.l, ventral margin of lungs; 1-3, dissepimentsbetween air sacs ; Ao, aorta ; c.a, coeliac artery ; in.u, mesenteric ; m, muscular fibres ono.s,oblique septum ; F^S, vertical median septum : L.c, longus colli; A, kidney. (After HUXLEY.). o.s * t -^ 1 f. irr * 2: 3. es. 24.—EESPIKATOHY ORGANS OF APTEKYX. LETTERING AS IN FIG. 23 (AFTER HUXLEY 40 STRUCTUUE AND CLASSIFICATION OF BIRDS attachment of the falciform ligament. Dorsally they area Stock Photohttps://www.alamy.com/image-license-details/?v=1https://www.alamy.com/the-structure-and-classification-of-birds-jy-vii-m-fig-23kespiratory-organs-of-duck-air-sacs-7v-trachea-lt-dorsal-margin-vnl-ventral-margin-of-lungs-1-3-dissepimentsbetween-air-sacs-ao-aorta-ca-coeliac-artery-inu-mesenteric-m-muscular-fibres-onosoblique-septum-fs-vertical-median-septum-lc-longus-colli-a-kidney-after-huxley-os-t-1-f-irr-2-3-es-24eespikatohy-organs-of-aptekyx-lettering-as-in-fig-23-after-huxley-40-structuue-and-classification-of-birds-attachment-of-the-falciform-ligament-dorsally-they-area-image375356151.htmlRM2CPJXGR–. The structure and classification of birds . -• jy V.I.I. M FIG. 23.—KESPIRATORY ORGANS OF DUCK. /- , air sacs ; 7V, trachea ; </./, dorsal margin ; v.n.l, ventral margin of lungs; 1-3, dissepimentsbetween air sacs ; Ao, aorta ; c.a, coeliac artery ; in.u, mesenteric ; m, muscular fibres ono.s,oblique septum ; F^S, vertical median septum : L.c, longus colli; A, kidney. (After HUXLEY.). o.s * t -^ 1 f. irr * 2: 3. es. 24.—EESPIKATOHY ORGANS OF APTEKYX. LETTERING AS IN FIG. 23 (AFTER HUXLEY 40 STRUCTUUE AND CLASSIFICATION OF BIRDS attachment of the falciform ligament. Dorsally they area
British cuisine menu cover. Sorrel cream soup, fish and chips and chicken cherry salad, shepherd soup with lamb, roast beef with yorkshire pudding and duck with mint sauce, steak and kidney pie Stock Vectorhttps://www.alamy.com/image-license-details/?v=1https://www.alamy.com/british-cuisine-menu-cover-sorrel-cream-soup-fish-and-chips-and-chicken-cherry-salad-shepherd-soup-with-lamb-roast-beef-with-yorkshire-pudding-and-duck-with-mint-sauce-steak-and-kidney-pie-image474402646.htmlRF2JFPWBJ–British cuisine menu cover. Sorrel cream soup, fish and chips and chicken cherry salad, shepherd soup with lamb, roast beef with yorkshire pudding and duck with mint sauce, steak and kidney pie
Tonic duck soup, China Cantonese Stock Photohttps://www.alamy.com/image-license-details/?v=1https://www.alamy.com/stock-photo-tonic-duck-soup-china-cantonese-175788609.htmlRFM5YT4H–Tonic duck soup, China Cantonese
White kidney beans with duck and pork ribs Stock Photohttps://www.alamy.com/image-license-details/?v=1https://www.alamy.com/white-kidney-beans-with-duck-and-pork-ribs-image9547827.htmlRMAX2JY4–White kidney beans with duck and pork ribs
a raw liver in a bowl for cooking in the kitchen Stock Photohttps://www.alamy.com/image-license-details/?v=1https://www.alamy.com/a-raw-liver-in-a-bowl-for-cooking-in-the-kitchen-image420135895.htmlRF2FBERHB–a raw liver in a bowl for cooking in the kitchen
![. Le quincaillier (Janvier-Juin 1907) . [whole] 2 s T.v Ox Tongue [whole] 2 s 8.35 Lunch Tongue Is 3.30 2s Imperial Plum Pudding Potted Meats La doz. flam, Game, Hare, Chicken,Turkey, Wild Duck, Tongue,Beef is 0.50 Chicken, Ham and Tongue . 4s 1.00Soupes La doz Mulligatawney, Chicken Oxtail,Kidney, Tomato, VegetableJulienne, Mock Turtle, Con-somme, Pea, Bean, Puree, pints 1.00Mince Meat Ditto quarts 2. [Tins ferm6es hermetiquement.] La doz. Is 90c. 2s $1.95 3s 2.90 4s 3.90 5s 4.90 THE COWAN CHOCOLATE CO.Cacaos. Toronto a montbkil La doz Hygienique, tins 4, lb 2.00 Perfection, tins 5 lbs. ... l Stock Photo](https://c8.alamy.com/comp/2CHEAFG/le-quincaillier-janvier-juin-1907-whole-2-s-tv-ox-tongue-whole-2-s-835-lunch-tongue-is-330-2s-imperial-plum-pudding-potted-meats-la-doz-flam-game-hare-chickenturkey-wild-duck-tonguebeef-is-050-chicken-ham-and-tongue-4s-100soupes-la-doz-mulligatawney-chicken-oxtailkidney-tomato-vegetablejulienne-mock-turtle-con-somme-pea-bean-puree-pints-100mince-meat-ditto-quarts-2-tins-ferm6es-hermetiquement-la-doz-is-90c-2s-195-3s-290-4s-390-5s-490-the-cowan-chocolate-cocacaos-toronto-a-montbkil-la-doz-hygienique-tins-4-lb-200-perfection-tins-5-lbs-l-2CHEAFG.jpg ". Le quincaillier (Janvier-Juin 1907) . [whole] 2 s T.v Ox Tongue [whole] 2 s 8.35 Lunch Tongue Is 3.30 2s Imperial Plum Pudding Potted Meats La doz. flam, Game, Hare, Chicken,Turkey, Wild Duck, Tongue,Beef is 0.50 Chicken, Ham and Tongue . 4s 1.00Soupes La doz Mulligatawney, Chicken Oxtail,Kidney, Tomato, VegetableJulienne, Mock Turtle, Con-somme, Pea, Bean, Puree, pints 1.00Mince Meat Ditto quarts 2. [Tins ferm6es hermetiquement.] La doz. Is 90c. 2s $1.95 3s 2.90 4s 3.90 5s 4.90 THE COWAN CHOCOLATE CO.Cacaos. Toronto a montbkil La doz Hygienique, tins 4, lb 2.00 Perfection, tins 5 lbs. ... l Stock Photo")
. Le quincaillier (Janvier-Juin 1907) . [whole] 2 s T.v Ox Tongue [whole] 2 s 8.35 Lunch Tongue Is 3.30 2s Imperial Plum Pudding Potted Meats La doz. flam, Game, Hare, Chicken,Turkey, Wild Duck, Tongue,Beef is 0.50 Chicken, Ham and Tongue . 4s 1.00Soupes La doz Mulligatawney, Chicken Oxtail,Kidney, Tomato, VegetableJulienne, Mock Turtle, Con-somme, Pea, Bean, Puree, pints 1.00Mince Meat Ditto quarts 2. [Tins ferm6es hermetiquement.] La doz. Is 90c. 2s $1.95 3s 2.90 4s 3.90 5s 4.90 THE COWAN CHOCOLATE CO.Cacaos. Toronto a montbkil La doz Hygienique, tins 4, lb 2.00 Perfection, tins 5 lbs. ... l Stock Photohttps://www.alamy.com/image-license-details/?v=1https://www.alamy.com/le-quincaillier-janvier-juin-1907-whole-2-s-tv-ox-tongue-whole-2-s-835-lunch-tongue-is-330-2s-imperial-plum-pudding-potted-meats-la-doz-flam-game-hare-chickenturkey-wild-duck-tonguebeef-is-050-chicken-ham-and-tongue-4s-100soupes-la-doz-mulligatawney-chicken-oxtailkidney-tomato-vegetablejulienne-mock-turtle-con-somme-pea-bean-puree-pints-100mince-meat-ditto-quarts-2-tins-ferm6es-hermetiquement-la-doz-is-90c-2s-195-3s-290-4s-390-5s-490-the-cowan-chocolate-cocacaos-toronto-a-montbkil-la-doz-hygienique-tins-4-lb-200-perfection-tins-5-lbs-l-image372182484.htmlRM2CHEAFG–. Le quincaillier (Janvier-Juin 1907) . [whole] 2 s T.v Ox Tongue [whole] 2 s 8.35 Lunch Tongue Is 3.30 2s Imperial Plum Pudding Potted Meats La doz. flam, Game, Hare, Chicken,Turkey, Wild Duck, Tongue,Beef is 0.50 Chicken, Ham and Tongue . 4s 1.00Soupes La doz Mulligatawney, Chicken Oxtail,Kidney, Tomato, VegetableJulienne, Mock Turtle, Con-somme, Pea, Bean, Puree, pints 1.00Mince Meat Ditto quarts 2. [Tins ferm6es hermetiquement.] La doz. Is 90c. 2s $1.95 3s 2.90 4s 3.90 5s 4.90 THE COWAN CHOCOLATE CO.Cacaos. Toronto a montbkil La doz Hygienique, tins 4, lb 2.00 Perfection, tins 5 lbs. ... l
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. Elements of the comparative anatomy of vertebrates. Anatomy, Comparative. 294 COMPARATIVE ANATOMY Tr — ^mm^-'m.l.e. Fig. 238.—Left Luxg of the Duck, in situ. (From a drawing by H. Strasser. The main bronchus is cut open ; internally to it lies the pulmonary vein, and externally the pulmonary artery. Oe, (esophagus ; m.l.c, muse, longus colli; Br. Ws, thoracic vertebrfe ; v, i; ends of free vertebral ribs ; stp, stv, sections of ribs which are connected with the sternum ; JV, kidney; Tr, trachea, I, iirst entobronchium, and c, its ostium communicating with the prebronchial air-sac; i, a, e, i Stock Photohttps://www.alamy.com/image-license-details/?v=1https://www.alamy.com/elements-of-the-comparative-anatomy-of-vertebrates-anatomy-comparative-294-comparative-anatomy-tr-mm-mle-fig-238left-luxg-of-the-duck-in-situ-from-a-drawing-by-h-strasser-the-main-bronchus-is-cut-open-internally-to-it-lies-the-pulmonary-vein-and-externally-the-pulmonary-artery-oe-esophagus-mlc-muse-longus-colli-br-ws-thoracic-vertebrfe-v-i-ends-of-free-vertebral-ribs-stp-stv-sections-of-ribs-which-are-connected-with-the-sternum-jv-kidney-tr-trachea-i-iirst-entobronchium-and-c-its-ostium-communicating-with-the-prebronchial-air-sac-i-a-e-i-image232084281.htmlRMRDG9T9–. Elements of the comparative anatomy of vertebrates. Anatomy, Comparative. 294 COMPARATIVE ANATOMY Tr — ^mm^-'m.l.e. Fig. 238.—Left Luxg of the Duck, in situ. (From a drawing by H. Strasser. The main bronchus is cut open ; internally to it lies the pulmonary vein, and externally the pulmonary artery. Oe, (esophagus ; m.l.c, muse, longus colli; Br. Ws, thoracic vertebrfe ; v, i; ends of free vertebral ribs ; stp, stv, sections of ribs which are connected with the sternum ; JV, kidney; Tr, trachea, I, iirst entobronchium, and c, its ostium communicating with the prebronchial air-sac; i, a, e, i
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. Elements of the comparative anatomy of vertebrates. Anatomy, Comparative; Vertebrates -- Anatomy. LUNGS. 261. FIG. 210.—LEFT LUNG OF THE DUCK, in situ. (From an original drawing by H. Strasser.) The main bronchus is cut open ; internally to it lies the pulmonary vein, arid externally the pulmonary artery. Oc, oesophagus ; m.l.c, muse, longus colli; B-rlVs, thoracic vertebra;; v, v, ends of free vertebral ribs; stv, stv, sections of ribs which are connected with the sternum ; N, kidney ; Tr, trachea; /, first eutobronchium, and c, its aperture of communication (ostium) with the prebronchial a Stock Photohttps://www.alamy.com/image-license-details/?v=1https://www.alamy.com/elements-of-the-comparative-anatomy-of-vertebrates-anatomy-comparative-vertebrates-anatomy-lungs-261-fig-210left-lung-of-the-duck-in-situ-from-an-original-drawing-by-h-strasser-the-main-bronchus-is-cut-open-internally-to-it-lies-the-pulmonary-vein-arid-externally-the-pulmonary-artery-oc-oesophagus-mlc-muse-longus-colli-b-rlvs-thoracic-vertebra-v-v-ends-of-free-vertebral-ribs-stv-stv-sections-of-ribs-which-are-connected-with-the-sternum-n-kidney-tr-trachea-first-eutobronchium-and-c-its-aperture-of-communication-ostium-with-the-prebronchial-a-image231596543.htmlRMRCP3N3–. Elements of the comparative anatomy of vertebrates. Anatomy, Comparative; Vertebrates -- Anatomy. LUNGS. 261. FIG. 210.—LEFT LUNG OF THE DUCK, in situ. (From an original drawing by H. Strasser.) The main bronchus is cut open ; internally to it lies the pulmonary vein, arid externally the pulmonary artery. Oc, oesophagus ; m.l.c, muse, longus colli; B-rlVs, thoracic vertebra;; v, v, ends of free vertebral ribs; stv, stv, sections of ribs which are connected with the sternum ; N, kidney ; Tr, trachea; /, first eutobronchium, and c, its aperture of communication (ostium) with the prebronchial a
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