Click here to skip to this page's main content.

New to the Open Library? — Learn how it works
Last edited by ImportBot
October 24, 2010 | History

Secrets of meat curing and sausage making 1 edition

Cover of: Secrets of meat curing and sausage making by Heller, B., & co., Chicago


Try a WorldCat search?


Add an ISBN to link to booksellers

What the..? There's no description for this book yet. Can you help?
There is only 1 edition record, so we'll show it here...  •  Add edition?

Secrets of meat curing and sausage making
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
3d ed. E.

Published 1916 by B. Heller & co. in Chicago .
Written in English.

Edition Notes

At head of title: 3d ed. E.

Contains advertising matter.

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


Library of Congress
TS1962 .H5 1916

The Physical Object

285 p.
Number of pages

ID Numbers

Open Library
Internet Archive
LC Control Number

History Created October 24, 2010 · 1 revision Download catalog record: RDF / JSON

October 24, 2010 Created by ImportBot initial import