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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| Edition: | 2nd ed. |
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| Imprint: | Chicago : B. Heller & Co., c1911. |
| Description: | 303 p. : ill. ; 16 cm. |
| Language: | English |
| Subject: | |
| Format: | Print Book |
| URL for this record: | http://pi.lib.uchicago.edu/1001/cat/bib/3925162 |
Crerar, Lower Level, Bookstacks
| Call Number: |
TS1960.S42 1911 c.1
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| c.1 | Available Loan period: standard loan Scan and Deliver Request for Pickup Need help? - Ask a Librarian |
