Whole Art of Curing, Pickling, and Smoking Meat and Fish, Both in the British and Foreign Modes

Whilst the greatest effort has been made to ensure the quality of this text, due to the historical nature of this content, in some rare cases there may be minor issues with legibility. I beg, respectfully, to draw the atten tion of the country squire, the retired gentleman, and the public generally, to the following pages, with the assurance that, if the directions therein contained be strictly observed, the articles will not fail to reward the labour and trifling expense bestowed in their production.