This antiquarian book contains a simple and accessible guide to curing
meat, with a particular focus on using 'Morton's Salt' and including
instructions for sausage making. This easy-to-digest and profusely
illustrated guide will appeal to those with an interest in preserving
meat, and it will be of special interest to collectors of antiquarian
literature of this ilk. Although old, much of the information contained
within this book will be of utility to the modern reader, and it would
make for a worthy addition to collections of allied literature. The
chapters include: 'The Triple Action - Cure', 'Why Do More People Use
Morton's Smoke-Salt than any Other Kind?', 'Made Easy of Butchering',
'The Better the Cure With Morton's Smoke-Salt', and more. This text is
being republished now in an affordable, modern edition complete with a
new prefatory introduction on curing meat.