The art of good Butchering; Dedicated to the Farm Home ... WHERE GOOD MEAT IS APPRECIATED
Chicago: MONTGOMERY WARD & CO., 1940. Staplebound. 102 pages. 28 x 22 cm. A comprehensive, fully illustrated, guide to utilizing meat and their byproducts. Includes chapters on Pork, Beef, Veal, Lamb and Mutton, Curing of Meat, Smoking of Meat, Storing of Cured Meats, Refrigerated Food Lockers, Sausage Making, By-Products, Canning..... More