Butchering and curing meats in China

by Carl Oscar Levine

Transcriber’s Notes.

Minor errors in punctuation have been corrected.

Numbers within braces indicate original printed page number.

[Table of Contents]: “Preface” added to Table of Contents for completeness.

[Table of Contents]: “Blood Sausage” added to Table of Contents to match book text.

[Page 10]: “in other to get a uniform scald” changed to “in order to get a uniform scald”.

[Page 15]: “Killing and Dressing Cattle” changed to “Killing and Dressing Beef” to match table of contents.

[Page 21]: “with them be is usually” changed to “with them is usually”.

[Page 24]: “Recipes for Curing” changed to “Recipes for Curing Meats” to match table of contents.