ISBN: 9781742449753

This is a high quality book of the original classic edition. It was previously published by other bona fide publishers, and is now, finally, back in print. This is a freshly published edition of this culturally important work, which is now, at last, again available to you.Enjoy this classic work. These few paragraphs distill the contents and gives you a short overview and insight of this work and the author''s style: but an indefinable sweetness growing up to it-the tender blossoming of fat-fat cropped in the bud-taken in the shoot-in the first innocence-the cream and quintessence of the child-pig''s yet pure food-the lean, no lean, but a kind of animal manna-or rather fat and lean (if it must be so) so blended and running into each other that both together make but one ambrosian result or common substance.-[Charles Lamb. ...making: Possibilities of profit in home curing and marketing pork; finishing off hogs for bacon; class of rations best adapted, flesh and fat forming foods; best methods of slaughtering hogs, with necessary adjuncts for this preliminary work; scalding and scraping; the construction of vats; dressing the carcass; cooling and cutting up the meat; best disposition of the offal; the making of sausage and scrapple; success in producing a fine quality of lard and the proper care of it. ...Nowadays, however, the big pork packing establishments have brought things down to such a fine point, utilizing every part of the animal (or, as has been said, working up everything but the pig''s squeal), that comparatively few hogs out of all the great number fattened are slaughtered and cut up on the farm. ...For heating scalding water and rendering lard, when one has no kettles or cauldrons ready to set in brick or stone, a simple method is to put down two forked stakes firmly, as shown in Fig. 5, lay in them a pole to support the kettles, and build a wood fire around them on the ground. ...Figure 15 shows a simple bench and lever arrangement to be used with the common sausage filler, which lightens the work so much that even a small boy can use it with ease, and any person can get up the whole apparatus at home with little or no expense. A. Fulton, Books, Food and Drink, Home Pork Making, By A W Fulton - The Original Classic Edition Books>Food and Drink

2011, ISBN: 1742449751, Lieferbar binnen 4-6 Wochen Shipping costs:Versandkostenfrei innerhalb der BRD

Internationaler Buchtitel. In englischer Sprache. Verlag: Tebbo, 70 Seiten, L=189mm, B=246mm, H=4mm, Gew.=141gr, [GR: 24510 - TB/Essen und Trinken/Allgemeines/Lexika], [SW: - Cooking / Wine], Kartoniert/Broschiert

ISBN: 9781742449753

Home Pork Making: The Original Classic Edition Paperback New Books, Lightning Source Inc