BASIC BUTCHERING OF LIVESTOCK AND GAME. By John J. Mettler Jr., DVM.

(1986) 2003 2nd edition reprint. 8vo paperback (152 x 228mm). Pp192 + 2pp ads. B/w line illustrations.

Thorough and very useful book introducing slaughter and butchery to the amateur. Covers cattle, pigs, calves, lambs, deer, poultry, rabbits, squirrels, raccoons and woodchucks, goats, horses and bison. Processing and preserving is dealt with, including smoking, sausages and freezing. Twenty-nine pages of recipes.