This special re-print edition of US Department of Agriculture's book "Poultry Houses and Fixtures" is a short guide to the design and construction of housing for chickens, turkeys, ducks, geese, gamebirds, pigeons and other domestic birds. Written in 1928, this classic booklet contains information on how to plan, design and build a wide range of functional poultry houses, ranging from the most simple of coops, on up to fully functioning houses. No starting chicken keeper should be without the knowledge contained in this small book. Note: This edition is a perfect facsimile of the original...

This special re-print edition of US Department of Agriculture's book "Descriptions of Types of Principal American Varieties of Tomatoes s" contains a large amount of information on some tomato varieties that were once widely grown in the United States for commercial purposes. Today, the varieties covered are classified as heirloom tomatoes. Written in 1933, included are details on the characteristics, advantages, uses and cultivation of several heirloom tomato varieties including the Globe, Bonny Best, Marglobe, Gulf State Market, Santa Clara Canner, Earliana, Stone and others. Today, these...

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 "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...

This special re-print edition of "Pork Slaughtering, Cutting and Preserving Meat on the Farm" has not been available to those interested in raising and processing pork since it first appeared on the scene. The demand for this rare book has brought forth the much needed reprint of this famous classic work. Chapters in this small booklet include Selection and Care of the Animal Before Slaughter, Preparing For Slaughter, Slaughtering, Chilling the Carcass, Cutting, Freezing and Storage, Further Processing, Meat Cokkery and more. Pork Slaughtering, Cutting and Preserving Meat on the Farm will...

This special re-print edition of "Beef Slaughtering, Cutting and Preserving Meat on the Farm" has not been available to those interested in raising and processing beef since it first appeared on the scene. The demand for this rare book has brought forth the much needed reprint of this famous classic work. Chapters in this small booklet include Selection and Care of the Animal Before Slaughter, Preparing For Slaughter, Slaughtering, Chilling the Carcass, Cutting, Freezing and Storage, Further Processing, Meat Cookery and more. Beef Slaughtering, Cutting and Preserving Meat on the Farm will...

This special re-print edition of "Lamb Slaughtering, Cutting and Preserving Meat on the Farm" has not been available to those interested in raising and processing lamb since it first appeared on the scene. The demand for this rare book has brought forth the much needed reprint of this famous classic work. Chapters in this small booklet include Selection and Care of the Animal Before Slaughter, Preparing For Slaughter, Slaughtering, Chilling the Carcass, Cutting, Freezing and Storage, Further Processing, Meat Cookery and more. Lamb Slaughtering, Cutting and Preserving Meat on the Farm will...

This special re-print edition of US Department of Agriculture's book "American Ginseng: Commercial History, Protection and Cultivation" contains a large amount of information on American Ginseng. Written in 1898, included are details on the history of Ginseng in the United States, as well as how it is produced, cultivated and harvested. Note: This edition is a perfect facsimile of the original edition and is not set in a modern typeface. As a result, some type characters and images might suffer from slight imperfections or minor shadows in the page background.