(Butchery) Dawson, H.C. The Hog Book, Embodying the experience of Fifty Years in the Practical Handling of Swine in the American Cornbelt. London spicy gingerbread

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(Butchery) Dawson, H.C. The Hog Book, Embodying the experience of Fifty Years in the Practical Handling of Swine in the American Cornbelt. London spicy gingerbreadIllus. with numerous blueprints, drawings, and photographs, incl. frontis. port. of the author. Gilt lettered dark green cloth. First Edition. Chicago: Breeder's Gazette, 1911. A significant book on the subject of American hog farming, with discussions and illustrations of enclosures, butchery, smoking techniques, feeding, raising, and marketing pigs in the early 20th century. Fine condition. (42)