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This special edition of 'Meat On the Farm' was produced and published by the U.S. Department of Agriculture in 1903, making it well over a century old. Features information on raising and butchering cattle, poultry, sheep, pigs. This book is a great starting point for those starting out raising their own meat, or for those just contemplating taking the plunge. This practical lesson in keeping and butchering your own home-grown meat is essential for all homesteaders, preppers, and those who want to raise their own livestock for cleaner, healthier meat. IMPORTANT NOTE - Please read BEFORE buying THIS BOOK IS A REPRINT. IT IS NOT AN ORIGINAL COPY. This book is a reprint edition and is a perfect facsimile of the original book. It is not set in a modern typeface and has not been digitally enhanced. As a result, some characters and images might suffer from slight imperfections, blurring, or minor shadows in the page background. This book appears exactly as it did when it was first printed. DISCLAIMER: Due to the age of this book, some methods or practices may have been deemed unsafe or unacceptable in the interim years. If purchasing a book more than 50 years old, please use due diligence before putting the information into practice. In utilizing the information herein, you do so at your own risk. We republish antiquarian books without judgment, solely for their historical and cultural importance, and for educational purposes.

Meat On the Farm: Butchering, Curing and Keeping Home Grown Meat, Paperback/Georgia Goodblood

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