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Meat on the Farm: Butchering, Curing and Keeping
Paperback
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ISBN10: 1540509079
ISBN13: 9781540509079
Publisher: Createspace
Published: Nov 18 2016
Pages: 46
Weight: 0.29
Height: 0.10 Width: 8.50 Depth: 11.02
Language: English
ISBN13: 9781540509079
Publisher: Createspace
Published: Nov 18 2016
Pages: 46
Weight: 0.29
Height: 0.10 Width: 8.50 Depth: 11.02
Language: English
This special re-print edition of Andrew Boss' book Meat on the Farm: Butchering, Curing and Keeping has not been available to those interested in curing meat products and farm butchering since it first appeared on the scene back in 1906. The demand for this rare book has brought forth the much needed reprint of this famous classic work. Meat on The Farm is a short guide to home butchering livestock of all types, including cattle, hogs and others, as well as on how to dress out carcasses, prepare and cure meat for long term keeping utilizing a number of old fashioned methods. Note: This public domain edition is a perfect facsimile of the original edition and is not set in a modern typeface. As a result, some type characters and images might suffer from slight imperfections or minor shadows in the page background. This edition is reprinted in accordance to Federal Law.
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