SECRETS OF MEAT CURING AND SAUSAGE MAKING. How to Cure Hams, Shoulders, Bacon, Corned Beef, etc. And How to Make All Kinds of Sausage, etc., And Comply with All Pure Food Laws.

B. Heller and Co: Chicago, 1913. Item #98-0289

Illustr, 6.5 x 4, pict paper covered boards, 302 + illustr of factory. Creasing to covers, paper covers rubbed, chipped and missing small pieces near extremities and spine, front inner hinge and text block cracked, a few loose signatures, a few small tears, staining on the recipe for blood sausage and the few pages before and after, some soiling/staining on table of contents pages else interior clean and very good. Some of the recipes:"Garlic Flavored Beef Tongue," "How to Make Bologna Sausage," "Hamburger Sausage," "Liver Sausage," "Swedish Sausage" and much more. There are also instructions on butchering livestock. Attractive colorful cover illustrations show a butcher in the foreground on the front cover with a stockyard in the background and the rear cover shows a variety of sausages hanging from hooks. Loads of really neat illustrations in text as well as in advertisements in the back, i.e., "Hog Scald," "Ozo Waste Pipe Cleaner," "Royal Metal Polish," " Heller's Magnetic Sweeping Compound." Second Ed.

Price: $95.00

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