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| 2016-07-02 | Original language:English | 9.00 x.38 x6.00l,.51 | File type: PDF | 166 pages||1 of 1 people found the following review helpful.| it's good, but it really needs the original illustrations to ...|By J. Crisp|This is a scanned, OCR'ed and transcribed "reprint" of a turn of the century pamphlet. As such things go, it's good, but it really needs the original illustrations to be of any use. Not bad otherwise; practical information on slaughtering and processing.|0 of 0 people found the following review help
A complete guide for the farmer,the country butcher and the suburban dweller, in all that pertains to hog slaughtering, curing, preserving and storing pork product—from scalding vat to kitchen table and dining room.Notice: This Book is published by Historical Books Limited (www.publicdomain.org.uk) as a Public Domain Book, if you have any inquiries, requests or need any help you can just send an email to publications@publicdomain.org.uk This book is found as a publ...
You easily download any file type for your device.Home Pork Making | A. W. Fulton. A good, fresh read, highly recommended.
