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Excerpt from The Retail Butcher
Farmers and' stockmen who cure their own hams and bacon, fatten poultry for the market or make their own sausage and lard, will, find this book of incalculable good to them, for by following the instructions given here in winter time without refrigeration other than a cool room or cellar, they can cure their year's supply of hams and bacon and have them as good at home as any packer in America can put up.
This remedy for hog cholera will also be of incalculable good' to them.
Agents of some of our biggest packers have asked me how I got some of the information I give you here on curing meats. Not being able to buy it, there could be but one way for me to learn. If you hadn't tasted the waters of the ocean you couldn't swear that it was salty, hence if I hadn't had experience in the things I tell you here I wouldn't say that they were the best.
I place the index in the front pages so that at a mo ment's notice you may get the information desired.
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