meals are sound practices for farm families and some city folks as well.....they make possible a wider variety of meats, which can be of the best quality, at less cost. Students and teachers in agricultural colleges, high school and vocational schools engaged in animal husbandry and home economics studies will find the material in this book most helpful in their classroom and in their project work. All phases of the preparation of meat and meat products for home use, including slaughtering and dressing fresh and seasoned meat, cutting the carcass, refrigeration, curing, smoking and canning, and the home tanning of hides and pelts are discussed in this book.

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