Secrets of Meat Curing and Sausage-Making.
Chicago, Ill. Published by B. Heller and Co., Chemists, [1929]. Octavo ( x cm.), 440 pages. Index. Advertisements. Illustrated throughout, with engravings in the text depicting the process of raising and slaughtering hogs, then butchering, curing, and packaging meats. ~ Stated Eighth Edition, "entirely rewritten and enlarged"; originally published in 1904. A description of industrial and back yard meat processing, and also a sales mechanism for the wide range of.....