Additional information
by Sam Chambers (Introduction by), John Ewart (Author)
This special re-print edition of "Meat Production: A Manual For Producers, Distributors and Consumers of Butcher's Meat, Being a Treatise of Means of Increasing Its Home Production" has not been available to those interested in curing meat products, sausage making and farm butchering since it first appeared on the scene back in 1899. The demand for this rare book has brought forth the much needed reprint of this famous classic work. Subtitled, "A Comprehensive Treatment of The Breeding, Rearing, Fattening, Lodging, Carcass-Weight and Slaughtering of Meat Yielding Livestock", included are details on how to preserve, cure and cook meat. Meat Production will shed considerable light on age old techniques of sausage making and meat preservation. 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.
