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The Whole Art Of Curing, Pickling, And Smoking Meat And Fish, Both In The British And Foreign Modes: With Many Useful Miscellaneous Receipts, And Full Directions For The Construction Of An Economical Drying-Chimney And Apparatus, On An Entirely Original Plan has been considered... Read Full Overview

This special re-print edition of "The Whole Art of Curing, Pickling and Smoking Meat" 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 1847. The demand for this rare book has brought... Read Full Overview

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.

This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely... Read Full Overview

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original... Read Full Overview

This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it.

This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely... Read Full Overview

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original... Read Full Overview

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.

This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely... Read Full Overview

This book an EXACT reproduction of the original book published before 1923. This IS NOT an OCR'd book with strange characters, introduced typographical errors, and jumbled words. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant... Read Full Overview

The Whole Art of Curing, Pickling, and Smoking Meat and Fish, Both in the British and Foreign Modes: With Many Useful Miscellaneous Receipts (1847) is a comprehensive guide to the art of preserving meat and fish through various methods. Written by James Robinson, the book covers... Read Full Overview

The Whole Art of Curing, Pickling, and Smoking Meat and Fish, Both in the British and Foreign Modes: With Many Useful Miscellaneous Receipts is a comprehensive guide to the art of preserving meat and fish. Written by James Robinson and first published in 1847, this book provides... Read Full Overview

This vintage book contains a complete guide to preserving fish and meat, with information on pickling, curing, smoking, and other related aspects. A detailed and accessible handbook, this volume will appeal to those with an interest in economical cooking, and would make for a... Read Full Overview

The Whole Art Of Curing, Pickling, And Smoking Meat And Fish, Both In The British And Foreign Modes: With Many Useful Miscellaneous Receipts is a book written by James Robinson in 1847. The book provides a comprehensive guide on the art of preserving meat and fish through curing,... Read Full Overview

The Whole Art of Curing, Pickling, and Smoking Meat and Fish, Both in the British and Foreign Modes: With Many Useful Miscellaneous Receipts is a comprehensive guidebook on the art of preserving meat and fish through curing, pickling, and smoking. Written by James Robinson and... Read Full Overview