Bibliographic Details

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.

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
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

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