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and in pencil on title page
Interest in Japanese food in North America has grown exponentially in the last fifteen years
One piece describes a meal in Mexico
Santa Cruz rum fix
Looking it over again recently
(Butchery) Dawson, H.C. The Hog Book, Embodying the experience of Fifty Years in the Practical Handling of Swine in the American Cornbelt. Peaches and in pencil on titleIllus. with numerous blueprints, drawings, and photographs, incl. frontis. port. of the author. Gilt lettered dark green cloth. First Edition. Chicago: Breeder's Gazette, 1911. A significant book on the subject of American hog farming, with discussions and illustrations of enclosures, butchery, smoking techniques, feeding, raising, and marketing pigs in the early 20th century. Fine condition. (42)
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