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This reprint is a guide for those who want to tan and make leather.
A book of information for those who wish to tan and make leather from cattle, horse, calf, sheep, goat, deer and other hides and skins; also explains how to skin, handle, classify and market.
2011 Reprint of 1922 Edition. Full facsimile of the original edition, not reproduced with Optical Recognition Software. Arthur Robert Harding (July 1871 - 1930), better known as A. R. Harding, was an American outdoorsman and founder of several hunting and trapping magazines. He was also publisher, editor and author of many popular outdoor how-to books of the early 1900s. His company was known as the A. R. Harding Publishing Company of Columbus, Ohio and St. Louis, Missouri. This title is a comprehensive guide on the subject and provides valuable information for those who wish to tan and make leather from cattle, horse, calf, sheep, goat, deer and other hides and skins. It also explains how to skin, handle, classify and market the hides. Chapters on skinning, curing, storing, equipment, tools, materials, terms, unhairing, tanning, finishing, alum process, chrome process, acid process, bark process, buckskin, robe skins, salting and curing.
This book is written primarily for the family to help solve the meat problem and to augment the food supply. Producing and preserving meats for family 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. Meat is an essential part of the American diet. It is also an ex pensive food. With the costs high, many persons cannot afford to buy the better cuts; others are being forced to restrict the meat portion of the diet to a minimum, or to use ineffectual substitutes. Commercially in the United States, meat means the flesh of cattle, hogs, and sheep, except where used with a qualifying word such as reindeer meat, crab meat, whale meat, and so on. Meat in this book is used in a broader sense, although not quite so general as to com prise anything and everything eaten for nourishment either by man or beast. To be sure, it includes the flesh of domestic animals and large and small game animals as well; also poultry, domestic fowl raised for their meat and eggs, and game birds, all wild upland birds, shore birds, and waterfowl; and fish.