56 Rare Old Books on Butchery and Meat Curing Sausage Making Cuts Pork Beef Lamb Charcuterie Smoking Recipes Farm - Instant PDF Download

THE BUTCHERY, SLAUGHTER & MEAT COLLECTION

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The Digital Library is proud to present this stunning virtual archive of 56 rare, vintage and hard-to-find books and documents compiled together for the first time in one unique virtual library covering all aspects of BUTCHERY and MEAT.

From animal rearing and slaughter, to butchering, cutting and curing – this collection of vintage literature is sure to appeal to anyone involved in the meat trade, or even those keen to learn the art of the butcher. Learn about methods of slaughter, selecting the correct cuts, meat inspection, preserving, canning, cooking and carving. Some of the books contained within this collection are extremely hard-to-find and will provide a valuable library of reference material. Overall, an absolute must for anyone with an interest in livestock, butchery and meat. The full list of titles included speaks for itself….

This is a DIGITAL item! All of the books have been scanned in HQ and preserved forever in modern pdf format, easy to read on any laptop, computer, e-reader, tablet or even smartphone. You can also print any page you wish, or even books in their entirety.


Full List of Books Included:


A practical guide to meat inspection - T. Walley (1896)

A trip through the Union stock yards and slaughter houses ... Chicago, U.S.A. - G. W. Lambert (1893)

Beef on the farm - slaughtering, cutting, curing - W. H. Black (1922)

Beef slaughtering, cutting, preserving, and cooking on the farm - H. Cross (1921)

Butchering and curing meats in China - C. O. Levine (1921)

Butchers', packers' and sausage makers' red book - G. J. Sayer (1913)

Canning meat at home - United States. Department of Agriculture (1912)

Chemical examination of canned meats - H. W. Wiley (1899)

Cold storage house for curing meat on the farm - United States. Department of Agriculture (1915)

Commercial cuts of meat - W. C. Davis (1921)

Conservation of wastes from the small-scale slaughter of meat animals - G. P. Walton (1921)

Descriptions of occupations. Slaughtering and meat packing - United States Employment Service (1918)

Economical use of meat in the home - C. F. Langworthy (1922)

Farm slaughtering and use of lamb and mutton - C. G. Potts (1922)

German method of marketing and slaughtering live stock - E. C. Squire (1922)

Guide for meat inspectors - R. Ostertag (1915)

Guide to practical meat inspection, including examination for trichina - F. Fischoeder (1900)

Handbook of meat inspection - R. Ostertag (1904)

Handbook on Cutting Lamb - National Livestock and Meat Board (1921)

Home pork making; a complete guide ... in all that pertains to hog slaughtering, curing, preserving, and storing pork product - E. W. Fulton (1900)

Killing hogs and curing pork - F. G. Ashbrook (1917)

Lamb and mutton on the farm - K. F. Warner (1922)

Lamb slaughtering, cutting, preserving, and cooking on the farm (1921)

Market classes and grades of meat - L. D. Hall (1910)

Meat and vegetable stew, canned in the kitchen - United States. Department of Agriculture (1921)

Meat on the farm - butchering, curing, and keeping - A. Boss (1903)

Meats, composition and cooking - C. Woods (1896)

Meats, poultry and game - E. Panchard (1919)

Modern practice of canning meats - G. T. Hammel (1911)

Practical carving - T. J. Murrey (1887)

Public abattoirs; their planning, design, and equipment - R. S. Ayling (1908)

Public slaughter-houses, rules & regulations - City of Carlisle, England (1887)

Relative significance of factors affecting andor associated with slaughter, carcass and tenderness characteristics of beef (1920)

Secrets of meat curing and sausage making - B. Heller & Co. (1922)

Slaughtering, cutting, and processing beef on the farm (1921)

Slaughtering, cutting, and processing lamb and mutton on the farm - US Dept. of Agriculture (1920)

Text-book of meat hygiene, with special consideration of antemortem and postmortem inspection of food-producing animals - R. H. Edelmann (1911)

The art of carving - T. M. Hilliard (1899)

The butchers' manual - J. D. Smith (1890)

The Curing of Meat and Meat Products on the Farm - K. J. Seulke (1916)

The hog; a treatise on the breeds, management, feeding, and medical treatment of swine; with directions for salting pork and curing bacon and hams - W. Youatt (1855)

The Jewish method of slaughter compared with other methods, from the humanitarian, hygienic, and economic points of view - I. A. Dembo (1894)

The modern butcher - J. F. Boes (1906)

The Packers' encyclopedia; blue book of the American meat packing and allied industries - P. Aldrich (1922)

The painless extinction of life in animals designed for human food - H. MacCormac (1864)

The retail butcher - R. S. Matthews (1911)

The sanitary construction and equipment of abatoirs and packing houses - G. H. Parks (1909)

The slaughter of animals for food - J. Galsworthy (1913)

The whole art of curing, pickling, and smoking meat and fish, both in the British and foreign modes - J. Robinson (1847)

Tub taam, or a vindication of the Jewish mode of slaughtering animals for food called shechitah - A. Z. Friedman (1904)

Ways to make the most of meat - United States. Department of Agriculture (1922)




An absolute must for anyone with an interest in butchery and rearing animals for human consumption – an unbelievable treasure trove of information for a very small price!



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** Main photo is for illustration purposes only – others are examples from the books in the collection, no physical books are included **


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