Name: The Cleveland ba Stud Book Vol. Iii Contianing Pedigrees of Stallions Foal Mare and Their Producj and the Additional Produce of ma Registered in Vol. Iii (en Inglés)
Price: 144.20 PEN
Availability: InStock
Author: William Scarth Dixon
ISBN: 9781020619854

portada The Cleveland ba Stud Book Vol. Iii Contianing Pedigrees of Stallions Foal Mare and Their Producj and the Additional Produce of ma Registered in Vol. Iii (en Inglés)

The Cleveland ba Stud Book Vol. Iii Contianing Pedigrees of Stallions Foal Mare and Their Producj and the Additional Produce of ma Registered in Vol. Iii (en Inglés)

Formato

Libro Físico

Editorial

Legare Street Press

Autor

William Scarth Dixon

Idioma

Inglés

Encuadernación

Tapa Dura

ISBN13

9781020619854

The Cleveland ba Stud Book Vol. Iii Contianing Pedigrees of Stallions Foal Mare and Their Producj and the Additional Produce of ma Registered in Vol. Iii (en Inglés)

William Scarth Dixon (Autor) · Legare Street Press · Tapa Dura

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Reseña del libro "The Cleveland ba Stud Book Vol. Iii Contianing Pedigrees of Stallions Foal Mare and Their Producj and the Additional Produce of ma Registered in Vol. Iii (en Inglés)"

Discover the history of the Cleveland Bay horse with this exhaustive compendium of pedigrees. Featuring detailed descriptions of stallions, foals, and mares, as well as profiles of their offspring, this book is a valuable resource for breeders and enthusiasts alike.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.