Butchers', Packers' and Sausage Makers' Red Book (Registro nro. 100689)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02111cam a22003253u 4500 |
| 001 - CONTROL NUMBER | |
| control field | 59863 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | UtSlPG |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20260610134359.0 |
| 006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS | |
| fixed length control field | m |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION | |
| fixed length control field | cr n |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 260607r2019||||utu|||||o|||||||||||||| d |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER | |
| LC control number | 14000597 |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | UtSlPG |
| 041 #7 - LANGUAGE CODE | |
| Language code of text/sound track or separate title | de |
| -- | en |
| Source of code | iso639-1 |
| 050 #4 - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TS |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Sayer, George Jacob, |
| Dates associated with a name | 1864- |
| 245 10 - TITLE STATEMENT | |
| Title | Butchers', Packers' and Sausage Makers' Red Book |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE | |
| Place of production, publication, distribution, manufacture | Salt Lake City, UT : |
| Name of producer, publisher, distributor, manufacturer | Project Gutenberg, |
| Date of production, publication, distribution, manufacture, or copyright notice | 2019 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 1 online resource : |
| Other physical details | multiple file formats |
| 336 ## - CONTENT TYPE | |
| Content type term | text |
| Content type code | txt |
| Source | rdacontent |
| 337 ## - MEDIA TYPE | |
| Media type term | computer |
| Media type code | c |
| Source | rdamedia |
| 338 ## - CARRIER TYPE | |
| Carrier type term | online resource |
| Carrier type code | cr |
| Source | rdacarrier |
| 500 ## - GENERAL NOTE | |
| General note | Release date is 2019-07-06 |
| 508 ## - CREATION/PRODUCTION CREDITS NOTE | |
| Creation/production credits note | Produced by MFR, Harry Lamé and the Online Distributed<br/>Proofreading Team at http://www.pgdp.net (This file was<br/>produced from images generously made available by The<br/>Internet Archive) |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | "Butchers', Packers' and Sausage Makers' Red Book" by George Jacob Sayer is a practical guide on meat processing techniques written in the early 20th century. This resource serves as a comprehensive manual for butchers, featuring extensive recipes and methods for curing, smoking, and preparing various types of meats such as ham, bacon, and sausage. The opening of the book begins with notes and acknowledgments concerning transcription details and the publication team. It then quickly transitions into the core content, starting with a concise index that outlines various recipes for curing and smoking meats. The details provided are technical and precise, guiding readers through processes like brining hams and making different types of sausages. The specific measurements for ingredients, methods of preparation, and timeframes for curing offer a thorough resource for both novice and experienced meat processors wanting to improve their skills in butchery. (This is an automatically generated summary.) |
| 534 ## - ORIGINAL VERSION NOTE | |
| Note about original | Original publication data not identified |
| 653 ## - INDEX TERM--UNCONTROLLED | |
| Uncontrolled term | Meat industry and trade |
| 653 ## - INDEX TERM--UNCONTROLLED | |
| Uncontrolled term | Sausages |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="https://www.gutenberg.org/ebooks/59863">https://www.gutenberg.org/ebooks/59863</a> |
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