The Packers' Encyclopedia : A Handbook Of Modern Meat Packing House Practice

This special re-print edition of "The Packers' Encyclopedia" has not been available to those interested in the meat packing and livestock industry since it first appeared on the scene back in 1922. The demand for this rare book has brought forth the much needed reprint of this famous classic work. The Packers' Encyclopedia contains a wealth of information on the meat and meat by product industry that will be of interest to those interested in farm butchering or livestock. Sections include Cattle, Hogs, Small Stock, Inedible Byproducts, Meat Industry Statistics and more. Some of the topics covered include Breeds of Cattle, Beef Slaughtering, Curing Beef, Tallow, Handling Hides, Breeds of Hogs, Smokehouse Operation, Hog Casings, Lard Manufacture, Sheep, Sausage Manufacture, Meat Canning and much, much more. Quite possibly the most informative book of its kind. Note: This public domain edition is a perfect facsimile of the original edition and is not set in a modern typeface. As a result, some type characters and images might suffer from slight imperfections or minor shadows in the page background. This edition is reprinted in accordance to Federal Law.

• | Author: Paul I. Aldrich, Sam Chambers
• | Publisher: Createspace Independent Publishing Platform
• | Publication Date: Feb 27, 2018
• | Number of Pages: 544 pages
• | Language: English
• | Binding: Paperback
• | ISBN-10: 1986064522
• | ISBN-13: 9781986064521