(Butchery) Dawson, H.C. The Hog Book, Embodying the experience of Fifty Years in the Practical Handling of Swine in the American Cornbelt. Peaches Looking it over again recently

Looking it over again recently

Astoria: c

dandelion salad with beets

and in pencil on title page

Recipes include fricasee of shrimp

(Butchery) Dawson, H.C. The Hog Book, Embodying the experience of Fifty Years in the Practical Handling of Swine in the American Cornbelt. Peaches Looking it over again recentlyIllus. with numerous blueprints, drawings, and photographs, incl. frontis. port. of the author. Gilt lettered dark green cloth. First Edition. Chicago: Breeder's Gazette, 1911. A significant book on the subject of American hog farming, with discussions and illustrations of enclosures, butchery, smoking techniques, feeding, raising, and marketing pigs in the early 20th century. Fine condition. (42)