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Sam Chambers

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Slaughtering, Cutting and Processing Beef on the Farm

by U. S. Dept Of Agriculture and Sam Chambers First published in 2016
2 editions

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Oil on water: tankers, pirates and the rise of China

by Paul French and Sam Chambers First published in 2010
2 editions

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Killing Hogs and Curing Pork

by US Dept. of Agriculture and Sam Chambers First published in 2016
1 edition

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The Jewish Method of Livestock Slaughter: Compared with other Methods of Livestock Butchering

by Isaak Aleksandrovich Dembo and Sam Chambers First published in 2017
1 edition

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Farm Slaughtering and Use of Lamb and Mutton: Farmers' Bulletin 1172

by US Dept. of Agriculture and Sam Chambers First published in 2018
1 edition

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Handbook on Cutting Lamb

by United States Army Staff and Sam Chambers First published in 2017
1 edition

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Cheddar Cheese Making: How To Make Cheddar Cheese the Old Fashioned Way

by John W. Decker and Sam Chambers First published in 2017
1 edition

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Lamb Slaughtering, Cutting and Preserving

by U. S. Dept Of Agriculture and Sam Chambers First published in 2017
1 edition

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Whole Art of Curing, Pickling and Smoking Meat and Fish

by James Robinson and Sam Chambers First published in 2016
1 edition

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Pickling and Curing of Meat in Hot Weather

by George Carver and Sam Chambers First published in 2016
1 edition

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Butchers' and Sausage Makers' Red Book: How to Cure Meat and Make Sausages

by George F. Sayer and Sam Chambers First published in 2017
1 edition

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Willard's Practical Butter Book: A Complete Guide to Butter Making, Including the Selection of Livestock for Butter Dairying

by X. a Willard and Sam Chambers First published in 2016
1 edition

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Practice of Soft Cheese Making: A Guide to Making Soft Cheese

by C. Walker-Tisdale, Theodore Robinson, and Sam Chambers First published in 2017
1 edition

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Bread, Pastry and Butter Making in India

by Miss Pearson, Byrde, and Sam Chambers First published in 2016
1 edition

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Poultry Feeding and Fattening for Meat: Special Finishing Methods and Handling Broilers, Capons, Waterfowl, Etc

by George B. Fiske and Sam Chambers First published in 2017
1 edition

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Pork Slaughtering, Cutting and Preserving Meat on the Farm

by U. S. Dept Of Agriculture and Sam Chambers First published in 2016
1 edition

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Lamb Slaughtering, Cutting and Preserving Meat on the Farm

by U. S. Dept Of Agriculture and Sam Chambers First published in 2016
1 edition

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Hog Slaughtering and Dressing Systems

by U. S. Dept Of Agriculture and Sam Chambers First published in 2017
1 edition

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Fattening Poultry for Meat

by Alfred R. Lee and Sam Chambers First published in 2017
1 edition

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Processing and Marketing Farm Poultry

by U. S. Dept Of Agriculture and Sam Chambers First published in 2017
1 edition

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ID Numbers

OLID: OL9332343A

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