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 the pure food laws.

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Bibliographic Details
Edition:2nd ed.
Imprint:Chicago : B. Heller & Co., c1911.
Description:303 p. : ill. ; 16 cm.
Language:English
Subject:Sausages
Meat industry and trade
Meat -- Preservation
Format: Print Book
URL for this record:http://pi.lib.uchicago.edu/1001/cat/bib/3925162
Hidden Bibliographic Details
Other authors / contributors:B. Heller & Co.
Notes:Includes index.
Contains advertising matter.

Crerar, Lower Level, Bookstacks

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Call Number: TS1960.S42 1911 c.1
c.1 Available Loan period: standard loan  Scan and Deliver Request for Pickup Need help? - Ask a Librarian