Meat Curing made easy Sausage Making and many uses for Morton's salt circa 1920s. Filled with pictures and directions on butchering, trimming and how to cure. Many ads a great full page picture of the producing factories of the Morton Salt Companies in 1920, in Chicago Ill, Newark, Cal., Ludington, Mich., Grand Saline, Texas, Hutchinson, Kans., Burmeister, Utah, Manistee, Mich., Port Huron, Mich. Also full page of Morton all round farm salt ad, showing economy brands manufactured by the Morton Salt company. 11 inch X 8 1/2 inch. Also lots of recipes including Head Cheese, Pigs' Feet, Scrapple, Etc. and popular meat recipes like liver sausage, bologna sausage, blood sausage, frankfurters, mutton and pork sausage, dried beef, jerked beef, cured tongue an scaling meats. All kinds of recipes for Morton's seasoning and their smoked salt, a $2.00 thermometer for only $0.55 ad, and more. Great book. There is soiling as seen, but fantastic reference and many pages clean and great ads for many purposes. Shipping cost is actual cost no handling fee. Shipping cost varies by zip code. Once you order, I will send you a order confirmation with total shipping cost to your ship to postal zip code address. If you prefer to check prior to ordering you may contact me and I will figure the quote for you or you can figure the quote at USPS.COM This item will be shipping from Vermont zip code 05478 in a package size 12 inch X 8 inch X 1 inch and has a total packaged weight of 10 ounces. Please ask any questions.