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An organised depot of public-domain manuals, handbooks and reference books on this subject. No advice is written here; the sources are.
SLAUGHTER, BUTCHERY & COOKING
7 sources
A USDA farm guide to slaughtering, cutting, preserving and cooking beef, written for the household that raises its own animal.
A USDA farm guide to slaughtering, cutting, curing and cooking pork.
A USDA farm guide to slaughtering, cutting, preserving and cooking lamb.
Curing hams, shoulders, bacon, corned beef and sausage, with the ingredient and handling rules of the trade.
A nineteenth-century trade manual on dry-salting, pickling, potting and preserving meat, game and fish.
USDA directions for pressure canning meat and poultry safely at home.
Subjects: Herbs. Public domain Project Gutenberg volume.
NEARBY DEPOTS
10 sources
The organising depot for the kitchen: preserving, canning, fermenting, dairy, butchery, baking and...
13 sources
An organised depot of public-domain manuals, handbooks and reference books on this subject. No advice is...
3 sources
An organised depot of public-domain manuals, handbooks and reference books on this subject. No advice is...
5 sources
An organised depot of public-domain manuals, handbooks and reference books on this subject. No advice is...
2 sources
An organised depot of public-domain manuals, handbooks and reference books on this subject. No advice is...
4 sources
An organised depot of public-domain manuals, handbooks and reference books on this subject. No advice is...
1 sources
An organised depot of public-domain manuals, handbooks and reference books on this subject. No advice is...
1 sources
An organised depot of public-domain manuals, handbooks and reference books on this subject. No advice is...
SOURCES & PROVENANCE
7 listed
This page is an AI-organised index. The label means the grouping and cross-links were compiled with AI; the information itself comes from the public-domain books, reports and manuals listed below. Open any source to read the local copy or follow the link to the original publication.