Curing Pickling Smoking, Meat and Fish - 7 Books in PORT KENNEDY, Western Australia for sale

7 great old historical books on Curing, Pickling, Smoking, Meat and Fish all for Free!
Go to www.ebooks-on-cd.com and look under "Cooking' menu.
1. The Whole Art of Curing Pickling and Smoking Meat and Fish, By James Robinsonwritten in 1847, with over 190 pages of information.
2. The Secrets of Meat Curing and Sausage Making, By B Heller and Company written in 1904with 100 pages of practical information. How to Cure Hams, Shoulders, Bacon, Corned Beef, Etc. and How to Make Sausage, Etc...
3. Butchers Packers and Sausage Makers - Red Book, By Geo Sayer written in 1913with 132 pages. CURING - Smoking, Boiling Hams, Sugar Cured Breakfast Bacon, Pumping, Dry Salt Meats, Mess Pork, Spare Ribs, Pickled Hog Tongues, Pickled, Corned Beef, Rolled Corned: Beef, Dried Beef..... SAUSAGES - Liver Sausage, Braunschweiger Leberwurst, Fancy Braunschweiger Leberwurst, Sardellen Liver Sausage, Blood Sausage, Tongue Sausage, Head Cheese, Pork Sausage, Wiener or Frankfort Sausage, Bologna Sausage, Leona Sausage, Bock Wurst, Cervelat or Summer Sausage, Salami, Landjaeger, Polish Sausage , Hoistein Sausage, Minced Ham, New England Ham, Chopping and Mixing.
4. Recipes For The Preserving Fruit, Vegetables and Meat, By Scott, Greenwood and Son written in 1908with 150 pages.
5. Successful Canning and Preserving, By Ola Powell written in 1918with 450 pages. Practical success in canning, preserving, drying, and brining turns upon the proper application of the principles of science involved. The great necessity for scrupulous care in every step of the whole process is imperative.
6. Everywoman?s Canning Book, By Mary Hughes written in 1918 with 100 pages. The most practical way to conserve foods is to can or dry them for future use when the harvests are abundant and foodstuffs are low in price. To encourage housewives to do more canning, preserving, and drying, I have prepared this book, dealing with the problems of home canning as they developed at Mrs. Hemenway's Canning Kitchen for War Relief, in Boston. The conditions there, under which 8,000 jars were safely sealed for winter use, without loss, were the same as those found in the average household.
7. Lakeside Cookbook No:2, By Donnelley written in 1878 with 52 pages. A manual of recipes for cooking, pickling and preserving, and other useful information for the housekeeper.
8. Home Meat Curing, written in 1941 While meat is used as the main dish in meals day after day, it never becomes monotonous because of the tremendous variety of interesting, appetizing ways in which it may be served.
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