Notice: Due to ongoing construction, 4 East is currently closed to the public. To obtain items located on 4 East, please place an online request for the item to be paged for you using the ‘Place Request’ button in the catalog. Please visit our Circulation FAQ page for assistance in using our catalog.
Notice: Due to ongoing construction, 4 East is currently closed to the public. To obtain items located on 4 East, please place an online request for the item to be paged for you using the ‘Place Request’ button in the catalog. Please visit our Circulation FAQ page for assistance in using our catalog.
Secrets Of Meat Curing And Sausage Making
- msuspcsbs_bhel_bhellerand18
- Secrets Of Meat Curing And Sausage Making. The Alan and Shirley Brocker Sliker Collection, MSS 314, Special Collections, Michigan State University Libraries. Available at https://lib.msu.edu/sliker/object/4192
- This item is in the public domain.
- The front cover is a hardcover with a colored illustration of a pork and beef packing plant with cattle and pigs in a stockyard. The illustration is framed in a Grecian arch and columns with a butcher sharpening a knife in the lower right. In the top corners are ham and ribs. The back cover reads, "How to make sausage and comply with all pure food laws," with an illustration of sausage on meat hooks and other sausages below.