(Butchery) Dawson, H.C. The Hog Book, Embodying the experience of Fifty Years in the Practical Handling of Swine in the American Cornbelt. Menu Smithsonian Magazine

Smithsonian Magazine

mountain dew pudding

cooking and baking from a wood-fired oven is a basic part of a resilient lifestyle

cook at home

and photographs

(Butchery) Dawson, H.C. The Hog Book, Embodying the experience of Fifty Years in the Practical Handling of Swine in the American Cornbelt. Menu Smithsonian MagazineIllus. 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)