Various

This vintage volume contains a comprehensive guide to curing meat at home, and includes interesting historical information, nutritional facts, instructions for curing a wide range of meat, and other related subjects. Written in simple language and full of helpful illustrations and handy tips and tricks, this guide will appeal to those with an interest in meat and its preparation. It would make for a worthy addition to any collection of allied literature. The chapters of this book include: 'Meat Curing', 'Meat Makes the Meal', 'Planning for Butchering', 'Butchering Pork', 'Facts about Meat Curing', 'Curing Directions', 'Sweet Pickle Cure', 'Rendering Lard', 'Fat Back - Dry Cured and Pepper', 'Canadian Style Bacon Cured with Tender-Quick', and more. This antiquarian book is being republished now in an affordable, modern edition complete with a new and specially-commissioned introduction to meat curing.

This volume offers the reader a wealth of information on fishing for bream, dealing with night fishing, required equipment, drifting, common problems, and much more. "Bream" is highly recommended for all with an interest in angling, and it would make for a worthy addition to collections of allied literature. Contents include: "As a Light Rod and Line Sport", "Fishing the Surf", "Bream From the Rocks", "From Breakwaters and Retaining Walls", "Daylight Fishing with Float or Bobby Cork", "When Other Methods Fail Try Drifting", "Drifting at Night", "Fishing Oyster Grounds and Leases", "Still-Water Breaming", "The Northern Technique", etc. Many vintage books such as this are increasingly scarce and expensive. It is with this in mind that we are republishing this volume now in an affordable, modern, high-quality edition complete with a specially-commissioned new introduction on the history of fishing.