Secrets of meat curing and sausage making
Subtitle: how to cure hams, shoulders, bacon, corned beef, etc., and how to make all kinds of sausage, etc., to comply with the pure food laws
Contributors: Katherine Golden Bitting Collection on Gastronomy (Library of Congress)
Edition: 3d ed. E.
Publisher: B. Heller & co.
Published: 1916
Place of publication: Chicago
Language: eng
Number of pages: 285
Notes: At head of title: 3d ed. E.

Contains advertising matter.

Bitting, K.G.  Gastronomic bib., p. 602