Butchering and curing meats in ChinaLevine, Carl Oscar
Science
Butchering and curing meats in China
Levine, Carl Oscar
Meat -- Preservation; Slaughtering and slaughter-houses -- China
Text contained between underscores was italicised in the original
printed book.
The text “[Illustration: ” indicates the location of an
illustration in the printed book. The text after the “: ” and
up to the final “]” is the caption text.
Table of Contents: “Preface” added to Table of Contents for
completeness.
Table of Contents: “Blood Sausage” added to Table of Contents to
match book text.
Page 10: “in other to get a uniform scald” changed to “in order to
get a uniform scald”.
Page 15: “Killing and Dressing Cattle” changed to “Killing and
Dressing Beef” to match table of contents.
Page 21: “with them be is usually” changed to “with them is usually”.
Page 24: “Recipes for Curing” changed to “Recipes for Curing Meats”
to match table of contents.
Public-domain text, read in full here on John Shaqi.
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