Introduction

This antiquarian book contains a simple and accessible guide to curing meat, with a particular focus on using Morton's Salt and including instructions for sausage making. This easy-to-digest and profusely illustrated guide will appeal to those with an interest in preserving meat, and it will be of special interest to collectors of antiquarian literature of this ilk.

Content and Utility

Although old, much of the information contained within this book will be of utility to the modern reader, and it would make for a worthy addition to collections of allied literature.

Chapters

The chapters include: The Triple Action - Cure, Why Do More People Use Morton's Smoke-Salt than any Other Kind?, Made Easy of Butchering, The Better the Cure With Morton's Smoke-Salt, and more.

Republication

This text is being republished now in an affordable, modern edition complete with a new prefatory introduction on curing meat.