Out of sight, out of mind. That's the general public's reaction to the crucial movement of oil around the world's oceans. Yet this vital supply chain that allows the world to function is constantly under enormous, largely unreported pressure. The uninterrupted flow of oil is essential to globalization and increasingly so as manufacturing and markets move Eastwards to Asia. However, it is threatened by conflicts between nation states, pirates and global warming. All too often the movement of oil by ocean is something taken for granted by the majority of the world yet it is fraught with...

This special re-print edition of A.W. Fulton's book "Home Pork Making: A Complete Guide For the farmer, the country butcher and the surban dweller, in all that pertains to hog slaughtering, curing, preserving and storing pork product - from scalding vat to kitchen table and dining room" has not been available to those interested in curing meat products and farm butchering since it first appeared on the scene back in 1906. The demand for this rare book has brought forth the much needed reprint of this famous classic work. Home Pork Making will shed considerable light on age old techniques of...

This special re-print edition of Andrew Boss' book "Meat on the Farm: Butchering, Curing and Keeping" has not been available to those interested in curing meat products and farm butchering since it first appeared on the scene back in 1906. The demand for this rare book has brought forth the much needed reprint of this famous classic work. Meat on The Farm is a short guide to home butchering livestock of all types, including cattle, hogs and others, as well as on how to dress out carcasses, prepare and cure meat for long term keeping utilizing a number of old fashioned methods. Note: This...

This special re-print edition of B. Heller & Co.'s book "Secrets of Meat Curing and Sausage Making: How to Cure Hams, Shoulders, Bacon, Corned Beef, etc. How To Make Sausage" has not been available to those interested in curing meat products, sausage making and farm butchering since it first appeared on the scene back in 1904. The demand for this rare book has brought forth the much needed reprint of this famous classic work. Secrets of Meat Curing and Sausage Making will shed considerable light on age old techniques of meat preservation, including smoking and sausage making. Note: This...

This special re-print edition of "The Whole Art of Curing, Pickling and Smoking Meat" has not been available to those interested in curing meat products, sausage making and farm butchering since it first appeared on the scene back in 1847. The demand for this rare book has brought forth the much needed reprint of this famous classic work. Included are details on how to smoke, pickle and otherwise cure fish and seafood of all types, beef, pork, poultry and venison, as well as fruits and vegetables. The Whole Art of Curing, Pickling and Smoking Meat will shed considerable light on age old...

This special re-print edition of "Hog Slaughtering and Dressing Systems" has not been available to those interested in curing meat products, sausage making and farm butchering since it first appeared. The demand for this rare book has brought forth the much needed reprint of this famous classic work. Included are details on how to slaughter and dress hogs, including a complete system of how pigs are proccessed on a small commercial scale. Hog Slaughtering and Dressing Systems will shed considerable light on techniques of meat butchering and pork processing. Note: This public domain edition is...

This special re-print edition of "The Pickling and Curing of Meat In Hot Weather" has not been available to those interested in curing meat products and farm butchering since it first appeared on the scene back in 1912. The demand for this rare book has brought forth the much needed reprint of this famous classic work. The Pickling and Curing of Meat In Hot Weather will shed considerable light on age old techniques of meat preservation, including smoking and pickling, especially in areas with hot climates like the Deep American South. Note: This public domain edition is a perfect facsimile of...

This special re-print edition of "Killing Hogs and Curing Pork" has not been available to those interested in farm butchering since it first appeared on the scene back in 1917. The demand for this rare book has brought forth the much needed reprint of this famous classic work. Included are details on how to slaughter, dress and cure pork at home or on the farm. Killing Hogs and Curing Pork will shed considerable light on age old techniques of farm butchering. Note: This public domain edition is a perfect facsimile of the original edition and is not set in a modern typeface. As a result, some...

This special re-print edition of "Lamb and Mutton on the Farm" has not been available to those interested in raising and processing lamb and mutton since it first appeared on the scene back in 1938. The demand for this rare book has brought forth the much needed reprint of this famous classic work. Chapters in this small booklet include Lamb for Home Use, Flavor of Lamb, Factors Affecting Quality, Slaughtering and Dressing Lambs, Chilling Lamb Carcasses, Cutting the Carcass, Preserving the Meat and Preserving the pelts. Lamb and Mutton on the Farm will shed considerable light on age old...

This special re-print edition of "Slaughtering, Cutting and Processing Beef on the Farm" has not been available to those interested in raising and processing beef since it first appeared on the scene back in 1922. The demand for this rare book has brought forth the much needed reprint of this famous classic work. Chapters in this small booklet include Selecting Beef For Slaughter, Care and Handling of Animal Prior to Slaughter, Slaughtering, Cutting the Meat, Processing the Meat, Canning Beef, Handling the Hide and more. Slaughtering, Cutting and Processing Beef on the Farm will shed...