Pork Slaughtering, Cutting, Preserving, and Cooking on the Farm by H. Russell Cross et al.
Read now or download (free!)
| Choose how to read this book | Url | Size | ||||
|---|---|---|---|---|---|---|
| Read online (web) | https://www.gutenberg.org/ebooks/62859.html.images | 135 kB | ||||
| EPUB3 (E-readers incl. Send-to-Kindle) | https://www.gutenberg.org/ebooks/62859.epub3.images | 2.0 MB | ||||
| EPUB (older E-readers) | https://www.gutenberg.org/ebooks/62859.epub.images | 2.0 MB | ||||
| EPUB (no images, older E-readers) | https://www.gutenberg.org/ebooks/62859.epub.noimages | 102 kB | ||||
| Kindle | https://www.gutenberg.org/ebooks/62859.kf8.images | 2.1 MB | ||||
| older Kindles | https://www.gutenberg.org/ebooks/62859.kindle.images | 2.1 MB | ||||
| Plain Text UTF-8 | https://www.gutenberg.org/ebooks/62859.txt.utf-8 | 91 kB | ||||
| Download HTML (zip) | https://www.gutenberg.org/cache/epub/62859/pg62859-h.zip | 2.0 MB | ||||
| There may be more files related to this item. | ||||||
About this eBook
| Author | Cross, H. Russell |
|---|---|
| Author | Green, E. Curtis |
| Author | Jones, William R. |
| Author | Kotula, Anthony |
| Author | West, R. L. (Roger Lawrence), 1945- |
| Title | Pork Slaughtering, Cutting, Preserving, and Cooking on the Farm |
| Series Title | United States. Department of Agriculture. Farmers' bulletin no. 2265 |
| Note | Reading ease score: 73.3 (7th grade). Fairly easy to read. |
| Credits | Produced by an anonymous Project Gutenberg volunteer. |
| Summary | "Pork Slaughtering, Cutting, Preserving, and Cooking on the Farm" by H. Russell Cross et al. is a detailed guidebook published as a bulletin by the United States Department of Agriculture in the late 20th century. This comprehensive text serves as a manual for farmers and home producers, focusing on the safe and effective methods for slaughtering, processing, preserving, and cooking pork for home consumption. The book outlines all phases of pork production, starting with the selection and care of animals before slaughter, proceeding through the slaughtering process itself, and then covering chilling, cutting, and various preservation techniques. Specific sections inform readers on the preparation of different cuts of pork, proper meat cookery, and troubleshooting potential issues during processing, such as meat contamination or spoilage. Practical advice is provided alongside safety precautions to ensure quality and compliance with food laws. Additionally, recipes for sausages, scrapple, and headcheese are included, making this text not only a practical resource for pork production but also a valuable cookbook for home cooks. (This is an automatically generated summary.) |
| Language | English |
| LoC Class | SF: Agriculture: Animal culture |
| Subject | Pork |
| Subject | Meat cutting |
| Subject | Slaughtering and slaughter-houses |
| Subject | Pork industry and trade |
| Category | Text |
| EBook-No. | 62859 |
| Release Date | Aug 5, 2020 |
| Copyright Status | Public domain in the USA. |
| Downloads | 199 downloads in the last 30 days. |
| Project Gutenberg eBooks are always free! | |
