THE BUTCHERY,

SLAUGHTER & MEAT

COLLECTION

~~~~~~~~

A truly unique and wonderful collection of over 50 rare, out-of-print books and documents compiled together for the first time on one DVD DATA DISC covering all aspects of BUTCHERY and MEAT.

From animal rearing and slaughter, to butchering, cutting and curing – this collection of vintage literature is sure to appeal to anyone involved in the meat trade, or even those keen to learn the art of the butcher. Learn about methods of slaughter, selecting the correct cuts, meat inspection, preserving, canning, cooking and carving. Some of the books contained within this collection are extremely hard-to-find and will provide a valuable library of reference material. Overall, an absolute must for anyone with an interest in livestock, butchery and meat. The full list of titles included speaks for itself….

This fascinating compilation of 56 vintage books and documents on DVD data disc provides literally 1,000’s of pages of great content and fabulous photos / illustrations for the reader. All of the books have been scanned in high quality and preserved forever in pdf format - easy to read on your laptop or computer, or transfer to tablet, smartphone, kindle or e-reader. You can also print entire books or select pages.

This is without doubt the most extensive collection of its kind - compiled over time by rare-book-collections, and only available here!

The Full List of Titles Included is as Follows:

A practical guide to meat inspection - T. Walley (1896)

A trip through the Union stock yards and slaughter houses ... Chicago, U.S.A. - G. W. Lambert (1893)

Beef on the farm - slaughtering, cutting, curing - W. H. Black (1922)

Beef slaughtering, cutting, preserving, and cooking on the farm - H. Cross (1921)

Butchering and curing meats in China - C. O. Levine (1921)

Butchers', packers' and sausage makers' red book - G. J. Sayer (1913)

Canning meat at home - United States. Department of Agriculture (1912)

Chemical examination of canned meats - H. W. Wiley (1899)

Cold storage house for curing meat on the farm - United States. Department of Agriculture (1915)

Commercial cuts of meat - W. C. Davis (1921)

Conservation of wastes from the small-scale slaughter of meat animals - G. P. Walton (1921)

Descriptions of occupations. Slaughtering and meat packing - United States Employment Service (1918)

Economical use of meat in the home - C. F. Langworthy (1922)

Farm slaughtering and use of lamb and mutton - C. G. Potts (1922)

German method of marketing and slaughtering live stock - E. C. Squire (1922)

Guide for meat inspectors - R. Ostertag (1915)

Guide to practical meat inspection, including examination for trichina - F. Fischoeder (1900)

Handbook of meat inspection - R. Ostertag (1904)

Handbook on Cutting Lamb - National Livestock and Meat Board (1921)

Home pork making; a complete guide ... in all that pertains to hog slaughtering, curing, preserving, and storing pork product - E. W. Fulton (1900)

Killing hogs and curing pork - F. G. Ashbrook (1917)

Lamb and mutton on the farm - K. F. Warner (1922)

Lamb slaughtering, cutting, preserving, and cooking on the farm (1921)

Market classes and grades of meat - L. D. Hall (1910)

Meat and vegetable stew, canned in the kitchen - United States. Department of Agriculture (1921)

Meat on the farm - butchering, curing, and keeping - A. Boss (1903)

Meats, composition and cooking - C. Woods (1896)

Meats, poultry and game - E. Panchard (1919)

Modern practice of canning meats - G. T. Hammel (1911)

Practical carving - T. J. Murrey (1887)

Public abattoirs; their planning, design, and equipment - R. S. Ayling (1908)

Public slaughter-houses, rules & regulations - City of Carlisle, England (1887)

Relative significance of factors affecting andor associated with slaughter, carcass and tenderness characteristics of beef (1920)

Secrets of meat curing and sausage making - B. Heller & Co. (1922)

Slaughtering, cutting, and processing beef on the farm (1921)

Slaughtering, cutting, and processing lamb and mutton on the farm - US Dept. of Agriculture (1920)

Text-book of meat hygiene, with special consideration of antemortem and postmortem inspection of food-producing animals - R. H. Edelmann (1911)

The art of carving - T. M. Hilliard (1899)

The butchers' manual - J. D. Smith (1890)

The Curing of Meat and Meat Products on the Farm - K. J. Seulke (1916)

The hog; a treatise on the breeds, management, feeding, and medical treatment of swine; with directions for salting pork and curing bacon and hams - W. Youatt (1855)

The Jewish method of slaughter compared with other methods, from the humanitarian, hygienic, and economic points of view - I. A. Dembo (1894)

The modern butcher - J. F. Boes (1906)

The Packers' encyclopedia; blue book of the American meat packing and allied industries - P. Aldrich (1922)

The painless extinction of life in animals designed for human food - H. MacCormac (1864)

The retail butcher - R. S. Matthews (1911)

The sanitary construction and equipment of abatoirs and packing houses - G. H. Parks (1909)

The slaughter of animals for food - J. Galsworthy (1913)

The whole art of curing, pickling, and smoking meat and fish, both in the British and foreign modes - J. Robinson (1847)

Tub taam, or a vindication of the Jewish mode of slaughtering animals for food called shechitah - A. Z. Friedman (1904)

Ways to make the most of meat - United   States. Department of Agriculture (1922)

An absolute must for anyone with an interest in butchery and rearing animals for human consumption – an unbelievable treasure trove of information for a very small price!

Quick Delivery – Free postage within the UK!

All of the files are hi-resolution scans presented in pdf format, easy to read on your computer, laptop, tablet, smartphone, or any modern Kindle / ebook reader that can read pdf files. All files can be printed or transferred between devices.

For some devices you may need to convert the pdf files. A free program called Calibre can be used to do this and can be included on the DVD if requested.

Please note that this is a data DVD disc that will contain all of the books, documents and material listed in this auction. It will work in a laptop or computer (including MAC) but will NOT work on a normal DVD player, X-Box or audio CD player.

** Main photo is for illustration purposes only – other photos are example pages from the books included on the disc **

Please check our other items for lots more rare specialist book collections!

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The relevant UK law concerning copyright is the Copyright, Designs and Patents Act 1988 (as amended) – we confirm that under these laws we are the creators and Copyright owner of this product.

Under U.S. Law, (Copyright Act of 1976, codified in Title 17 of the United States Code) we confirm that Copyright in compilation applies – i.e. the individual items that make up this compilation have been specially selected and coordinated to produce, for the first time, this unique library, and as such the CD / DVD and its contents in their entirety may not be reproduced or sold on eBay or elsewhere by anyone other than ourselves. Files have been randomly watermarked with links to our ebay store to prevent resale.

The Internet Archive, a 501(c)(3) (registered non-profit organisation), can be consulted to confirm the authenticity of the copyright status of the individual components of our products and thereby verify that under Law we claim copyright protection for this unique, individual library and we assert that it is our own original creative work for which we are the authorised distributor, seller and Copyright owner.

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