The whole art of curing, pickling, and
smoking meat and fish, both in the British
and foreign modes : with many useful miscellaneous
receipts, and full directions for the construction
of an economical drying-chimney and apparatus,
on an entirely original plan (1847)

BY JAMES ROBINSON.  EIGHTEEN YEARS A PRACTICAL CURER.

In laying this book before the public I lay no claim to personal merit, having originally received much useful information
from intelligent foreigners, and such of my own countrymen as had repeatedly visited the European Continent. I have,
however, been at the trouble and expense of making frequent trials in various processes, and have been favoured by the
approbation of many persons in the higher grades of society, whom I have every reason to consider competent to decide
upon the quality of my productions.

Book 2

Home Pork Making by A.W. Fulton (1900)

A complete guide for the farmer, the country
butcher and the suburban dweller, in
all that pertains to hog slaughtering, curing,
preserving and storing pork product
from scalding vat to kitchen table and
dining room.

Of all the delicacies in the whole mundus edibles, I will maintain roast pig to be the most delicate. There is no flavor comparable, I will contend, to that of the crisp, tawnv, wellwatched, not over-roasted crackling, as it is well called the
very teeth are invited to their share of the pleasure at this banquet in overcoming the coy, brittle resistance with the
adhesive oleaginous oh, call it not fat! but an indefinable sweetness growing up to it.

INTRODUCTION.
Pork making on the farm nearly a lost art General merit
of homemade pork Acknowledgments.

CHAPTER I. PORK MAKING ON THE FARM.
CHAPTER II. FINISHING OFF HOGS FOR BACON
CHAPTER III. SLAUGHTERING.
CHAPTER IV. SCALDING AND SCRAPING
CHAPTER V. DRESSING AND CUTTING
CHAPTER VI. WHAT TO DO WITH THE OFFAL.
CHAPTER VII. THE FINE POINTS IN MAKING LARD.
CHAPTER VIII. PICKLING AND BARRELING.
CHAPTER IX. CARE OF HAMS AND SHOULDERS.
CHAPTEB X. DRY SALTING BACON AND SIDES.
CHAPTER XI SMOKING AND SMOKEHOUSES.
CHAPTER XII. KEEPING HAMS AND BACON.
CHAPTER XIII. SIDE LIGHTS ON PORK MAKING.
CHAPTER XIV. PACKING HOUSE CUTS OF PORK.
CHAPTER XV. MAGNITUDE OF THE SWINE INDUSTRY.
CHAPTER XVI. DISCOVERING THE MERITS OF ROAST PIG.
CHAPTER XVII. RECIPES FOR COOKING AND SERVING PORK.

Carving Cutting Picking Serving Meats Poultry & Game on CD ROM

3. MEATS, POULTRY AND GAME (1919) 159 pages

MEATS, POULTRY AND GAME
How to Buy, Cook and Carve
With a Potpourri of Recipes
BY
M. EDOUARD PANCHARD
MANAGING CHEF FOR L. M. BOOMER, PRESIDENT AND MANAGING DIRECTOR
OF HOTEL McALPiN, WALDORF-ASTORIA, CLARIDGE, CAFE SAVARIN
AND FIFTH AVENUE RESTAURANT, NEW YORK, AND BELLEVUESTRATFORD
HOTEL, PHILADELPHIA. HONORARY
LECTURER, COLUMBIA UNIVERSITY
With a Preface by
A. LOUISE ANDREA
GOLD MEDALIST IN COOKERY, PANAMA-PACIFIC INTERNATIONAL
EXPOSITION: OFFICIAL LECTURER ON CULINARY TOPICS,
NEW YORK INTERNATIONAL EXPOSITION, 1918

IT is generally conceded that really well roasted
or broiled meats afford the most savory and wholesome
viands possible. Yet, as we all know, a good
roast or a perfect broil is a rarity the broil a misdemeanor
usually and the roast a reflection upon
the perpetrator. And all because of lack of knowledge
as to specific cooking times and details of
treatment those apparent "trifles which make
perfection."

_____________________________

4.  Handbook on Cutting Lamb. 33 pages

The lamb cutting methods recommended in this handbook are designed primarily for
    Army use. The methods were developed by the National Live Stock
    and Meat Board and approved by the Army.

5.     3 Carving books

 BOOK   1.   How to carve, and how to serve a dinner and brew (1900) 68 pages
   
DUTIES OF THE DINNER-TABLE.
From time immemorial the master of the feast has been the server
out of the good things placed before his guests, and so the ofRce of
carver has always been held in the highest honor. In those early
days, when animals were roasted whole, it was the custom to
place before each guest some entii'e joint, in the way that we still
do with poultry and game, and the higher the honor intended, the
larger the portion.

BOOK   2.      Luncheons, breakfasts, simple dinners and carving (1905)  108 pages

Practical Talks to Home-Makers
BY
H. MYRA NORTON
Teacher of Domestic Science in Walden
University, Nashville, Tenn.

WITH TWO HUNDRED OF HER BEST RECEIPTS

THE PREFACE.

Purpose.—This book is intended to be of use to a
large body of young women and housekeepers of the
colored race. After spending twelve years in the Southland
and having studied very carefully the needs of
the people—I wish to leave them a fewf thoughts
along the lines of domestic science.
It has been my custom to note down those points of
practical importance in which the masses of the people
seem to need instruction. H. Myra Norton.
Nashville, Tenn., December, 1905.

 BOOK  3.          Practical carving (1887)  44 pages

PRACTICAL CARVING by THOMAS J. MURREY

OF TWENTY YEARS' EXPERIENCE IN CARVING

From my earliest recollection, I was taught
to consider a thorough knowledge of the art of
carving an important part of my education ; and
the memories of my early struggles to master the
art are vividly before me.
The patience that was exhausted upon me,
while training my youthful hands to hold the
knife properly, was certainly not appreciated by
me at the time.

Butchers packers and sausage makers red book (1913)

The butchers' manual (1890)

Modern practice of canning meats (1911)

Recipes for the preserving of fruit vegetables and meat (1908)

The Cold curing of cheese (1903)

PLUS YOU GET THESE FREE BONUSES

Everything you ever possibly want to know about meat curing & preparation is all on this cd.

By the HELLERS BROTHERS -

PACKING-HOUSE EXPERTS ANALYTICAL AND CONSULTING CHEMISTS
We have been Consulting Chemists for the Large Packers for many years. Our advice in the
handling of meats has saved Packers many thousands of dollars. We offer our advice free of charge to our customers. We make a specialty of both Analytic and Synthetic Chemistry. Our large clientele will always find us prompt in our services as heretofore. Analyses Given Careful Attention. General Syntheses a Specialty
B. HELLER & CO. ( extract from their book)

HOW TO CURE HAMS, SHOULDERS, BACON CORNED BEEF, ETC AND HOW TO MAKE ALL KINDS OF SAUSAGE, ETC.
December, 1922

U.S. Department of Agriculture, Office of Information, Motion Picture Service Meats With Approval (1946) Plays on Windows Media player and if your TVs dvd player supports Mpeg2 it will play on that also.

  11000 Recipe Cook Book     

2.  A Treatise on Eggs (1919) 18 pages

    How to Candle Eggs Why Eggs Spoil How to Save Eggs etc.

3.  All about Sausage Making 5 ebooks

        1. Home Sausage Recepies 16 pages

    2. Safe Sausage Practice 96 pages

        3. Sausage Making For Beginners  135 pages

 4. Sausage Making  only 3 pages 

5. The art and practice of sausage making  12 pages.

4.  Ancient Salads 3 ebooks                      

1. Candlelight tea_ a book of recipes (1910) 60 pages

  includes beverages Salads and Sandwiches

 2. Recipes for salads, dressings, sauces and sandwiches (1915) 106 pages

 3. Recipes_ dainties, salads and clever hints (1919) 52 pages  

               5.  Beginners Guide to Smoking Food 55 pages   

  Smoking Flavor Chart & Time-Temperature Smoking chart

     3 ebooks all together.

6.  Canned fruit, preserves, and jellies  household methods of preparation (1904) 112 pages

    by  MARIA PARLOA

The common fruits, because of their low nutritive value, are not,

as a rule, estimated at their real worth as food. Fruit has great dietetic

value and should be used generously and wisely, both fresh and

cooked.

7.  Carving 3 ebooks                                                                                                    

    1. How to carve, and how to serve a dinner and BREW (1900) 68 pages

     2. Luncheons, breakfasts, simple dinners and carving (1905) 108 pages

      ALSO Practical Talks to Home-Makers

    3. Practical carving (1887) 44 pages                                                                  

 8.  Curing Pickling Smoking (1847) 208 pages                              

    by JAMES ROBINSON, EIGHTEEN YEARS A PRACTICAL CURER.

9.  Fish Technology a Glossary of Fish Technology Terms          

10. Gluten Free Food List        

11. Good Things to Eat for preparing meats game fowl fish puddings pastries etc (1919) 156 pages

12. Handbook on Cutting Lamb 33 pages

    The lamb cutting methods recommended in this handbook are designed primarily for

    Army use. The methods were developed by the National Live Stock

    and Meat Board and approved by the Army.

13. Hints for Bologna & Pork Packers (1907) 40 pages

14. How to Cook and Use Rarer Vegetables and Herbs (1919) 65 pages

15. Liquid Smoke Application to Cured Meat only 3 pages

16. Meats Composition & Cooking (1896) 36 pages

    U. S. DEPARTMENT OF AGRICULTURE.

17. Meats Poultry & Game How to Pick  Carve  Cook etc (1919) 159 pages

18. Practical Food Preservation (1914) 610 pages

    A PRACTICAL TREATISE of the MANUFACTURE OF VINEGAR AND ACETATES, CIDER AND

    FRUIT WINES, AND THE PRESERVATION OF FRUITS

    AND VEGETABLES, MEAT, FISH AND EGGS.

19. Preservation of Meat and Fish 86 pages (2004)

Proper processing of Wild Game & Fish  20 pages 

21. Sweetmeats and Pastry  56 pages

22. The Complete Book of Cheese CookBook  195 pages (2004 re- release date)

23. Unusal Meats (1919)  28 pages

24. Home Pork by Home Pork Making by A.W. Fulton (1900) 156 pages

Home pork making; a complete guide ... in all that pertains to hog slaughtering, curing, preserving, and storing pork product--from scalding vat to kitchen table and dining room (1900)

25.  PACKING-HOUSE EXPERTS ANALYTICAL AND CONSULTING CHEMISTS

We have been Consulting Chemists for the Large Packers for many years. Our advice in the

handling of meats has saved Packers many thousands of dollars. We offer our advice free of charge to our customers. We make a specialty of both Analytic and Synthetic Chemistry. Our large clientele will always find us prompt in our services as heretofore. Analyses Given Careful Attention. General Syntheses a Specialty

B. HELLER & CO. ( extract from their book)

HOW TO CURE HAMS, SHOULDERS, BACON CORNED BEEF, ETC AND HOW TO MAKE ALL KINDS OF SAUSAGE, ETC.

December, 1922

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