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portada Poultry Fattening For Meat: A Guide to the Raising, Killing and Dressing of Chickens, Ducks, Geese and Turkeys
Type
Physical Book
Author
Introduction by
Publisher
Language
English
Pages
164
Format
Paperback
Dimensions
28.0 x 21.6 x 0.9 cm
Weight
0.39 kg.
ISBN13
9781540440686
Categories

Poultry Fattening For Meat: A Guide to the Raising, Killing and Dressing of Chickens, Ducks, Geese and Turkeys

Edward Brown (Author) · Jackson Chambers (Introduction by) · Createspace · Paperback

Poultry Fattening For Meat: A Guide to the Raising, Killing and Dressing of Chickens, Ducks, Geese and Turkeys - Chambers, Jackson ; Brown, Edward

New Book Imported to Netherlands
Delivery: 20 Aug - 27 Aug Shipping: 17 to 21 business days.
26,02 €
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Synopsis "Poultry Fattening For Meat: A Guide to the Raising, Killing and Dressing of Chickens, Ducks, Geese and Turkeys"

This special re-print edition of Edward Brown's book "Poultry Fattening: A Guide to the Raising, Killing and Dressing of Chickens, Ducks, Geese and Turkeys" is a complete guide to poultry farming for eggs or meat. Written in 1895, this classic text contains information on how to raise poultry, including chickens, turkeys, ducks and geese for meat purposes. Chapters include Breeds and Crosses, Hatching and Rearing Chickens, Sheds and Pens, Fattening Fowls in England, Fattening Fowls in England, Killing and Shaping, Poussins and Broilers, Fattening Ducks, Fattening Geese, Fattening Turkeys and Guinea Fowl and more. This is a complete guide to raising poultry and waterfowl for meat purposes the old fashioned way. Note: This edition is a perfect facsimile of the original edition and is not set in a modern typeface. As a result, some type characters and images might suffer from slight imperfections or minor shadows in the page background.

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The binding of this edition is Paperback.

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