(Butchery) Dawson, H.C. The Hog Book, Embodying the experience of Fifty Years in the Practical Handling of Swine in the American Cornbelt. Menu Join our Cookbook Club

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very real human needs

with 26 wood engravings by the author

minor rubbing to spine ends & corners

salade aux sardines

(Butchery) Dawson, H.C. The Hog Book, Embodying the experience of Fifty Years in the Practical Handling of Swine in the American Cornbelt. Menu Join our Cookbook ClubIllus. 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)