Secrets of Meat Curing and Sausage Making Heller Sixth Edition Antique 1924

This antique book titled "Secrets of Meat Curing and Sausage Making" by Heller is a sixth edition publication from 1924. It contains valuable information on the history of meat curing and sausage making, along with detailed instructions on how to make various meats. The book is in its original form and has not been personalized or signed. The book's aspects include a softcover, wraps, with many famous Chicago advertisements and recipes from hamburger steak and pork to sweet pickled spare ribs. 

It is a great addition to any collection and is perfect for those interested in the history of meat and sausage making.

There is no writing inside any of the pages.  Only the front and back cover show some signs of discoloration.

Considering this book is a century old, this is a very special collector's item for the true cook in the house or for those wanting to explore the early history of how sausage and meats were stored, frozen, and eventually turned into early recipes.

Weighs 8 ounces, measures 6" x 4" x 1".

Will accept best offer.