Forest E. [from old catalog] Rhorer
Librería Samer Atenea
Librería Aciertas (Toledo)
Kálamo Books
Librería Perelló (Valencia)
Librería Elías (Asturias)
Donde los libros
Librería Kolima (Madrid)
Librería Proteo (Málaga)
The Meat Man’s Friend. A Standard Book of Reference for the Meat Trade, originally published in 1893, offers a comprehensive look at the late 19th-century meat industry. Written by Forest E. Rhorer, this book serves as a practical guide for those involved in the meat trade, providing insights into butchering practices, industry standards, and the overall business of meatpacking. This historical reference work gives a fascinating glimpse into a bygone era, showcasing the methods and challenges faced by meat professionals of the time. It is an invaluable resource for historians, culinary enthusiasts, and anyone interested in the evolution of the food industry. 'The Meat Man’s Friend' provides a detailed snapshot of a crucial aspect of late 19th-century commerce and culture.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
