Please select one of the items below to narrow your search by Author.
Pub. Date | Edition | Publisher | Phys Desc. | Availability | |
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2005 | 1st Owl Books ed. | Henry Holt | xx, 182 p. : ill. ; 21 cm. | Available from another library
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c1955 | Henry Holt and Company | 207 p., [32] p. of plates : ill. 22 cm. | Available from another library
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1988, c1955 | Bantam Books | xii, 164 p. : plans ; 18 cm. | Available from another library
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1955 | Amereon House | 209 p. : ill. | Available from another library
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1987, c1955 | Amereon House | 209 p. [32] p. of plates : ill. ; 23 cm. | Available from another library
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Pub. Date | Publisher | Language | Availability | |
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2010 | Storey Publishing, LLC | English | Available Online
Online OverDrive Collection |
This introductory guide explains the basics of butchering your meat at home, from preparing your animals and equipment through to storing your meat. Covers rabbits, poultry, sheep, goats, veal calves, beef, and hogs and includes information on how to process and use organ meats, pelts and hides, feathers, bones and horns, and fat.
Source | Publisher | Language | Availability | |
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OverDrive | Project Gutenberg | English | Available Online
Online OverDrive Collection has unlimited |
Source | Publisher | Language | Availability | |
---|---|---|---|---|
OverDrive | Project Gutenberg | English | Available Online
Online OverDrive Collection has unlimited |