Secrets of Meat Curing and Sausage Making

Chicago, B. Heller & Co., n.d.(appears to be 1890-1910 era) Second Edition. Directions for slaughter, dressing out making of bacon , sausage, curing , rendering lard, brining, corning, drying, smoking, and cutting meat. pages 265-303 contain ads for Heller's products from Zanzibar carbon to Roach destroyer. A wonderful reminder of Chicago's heyday as the meatpacker of the nation. Pictorial boards, somewhat soiled and chipped. Front cover is separated at spine on interior. Clean and readable throughout interior.