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The Whole Art of Curing, Pickling, and Smoking Meat and Fish, Both in the British and Foreign Modes: With Many Useful Miscellaneous Receipts is a comprehensive guidebook on the art of preserving meat and fish through curing, pickling, and smoking. Written by James Robinson and published in 1847, the book provides detailed instructions on various techniques for preserving meat and fish, including salting, brining, smoking, and pickling. In addition to the practical instructions, the book also includes a variety of useful recipes and tips for preparing and preserving different types of meat and fish, from beef and pork to salmon and herring. The recipes are presented in a clear and easy-to-follow format, making it an ideal resource for anyone interested in learning the art of preservation.The book also includes a section on the history and cultural significance of meat and fish preservation, providing readers with a deeper understanding of the traditions and techniques that have been used for centuries. Overall, The Whole Art of Curing, Pickling, and Smoking Meat and Fish is an invaluable resource for anyone interested in the art of preservation and the history of food.And Full Directions For The Construction Of An Economical Drying Chimney And Apparatus, On An Entirely Original Plan.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.