Butchering Processing and Preservation of Meat 2024 by Frank Ashbrook 1955 SCARCE

This original, 1955 guide to meat butchering, processing, preparing and preserving is a must for any homesteader or person interested in self sufficiency and sustainable farming. A very scarce copy. Most copies online are paperback and published in the 1980s or are print on demand. PLEASE SEE CONDITION DESCRIPTON BELOW.

Title: Butchering Processing and Preservation of Meat
Author: Frank Ashbrook
Publisher: D. Van Nostrand Company, Inc.
Edition: Presumed First 1955
Binding: Hardcover with red boards
Measurements: 8vo / 318 pages
Condition: The binding is nice and tight. There is bumping at the corners and on the spine. There is a gift inscription on the front free endpaper dated 1958. There are some stains on pages 234 and 235 (see photo). There is a missing piece torn off of the top of pages 239/240 (see photo). We are including a .pdf copy of those two pages, so that you won't be missing any instructions. Someone tore out the last few blank pages, probably for scratch paper. Price reflects these flaws. 2024 Overall, a still very usable copy of a scarce book.

Subject: This book is written primarily for the family to help solve the meat problem and to augment the food supply. Producing and preserving meats for family meals are sound practices for farm families and some city folks as well-they make possible a wider variety of meats, which can be of the best quality, at less cost. Meat is an essential part of the American diet. It is also an ex pensive food. With the costs high, many persons cannot afford to buy the better cuts; others are being forced to restrict the meat portion of the diet to a minimum, or to use ineffectual substitutes. Commercially in the United States, meat means the flesh of cattle, hogs, and sheep, except where used with a qualifying word such as reindeer meat, crab meat, whale meat, and so on. Meat in this book is used in a broader sense, although not quite so general as to com prise anything and everything eaten for nourishment either by man or beast. To be sure, it includes the flesh of domestic animals and large and small game animals as well; also poultry, domestic fowl raised for their meat and eggs, and game birds, all wild upland birds, shore birds, and waterfowl; and fish. ~ courtesy of Google Books


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