The Story of Meat. By Robert B. Hinman and Robert B. Harris, Swift & Co., Chicago, 1947.
 
An excellent reference book for science classes as well as home economics classes. Laymen will find the book most interesting. Fine to use in connection with trips to meat packing plants. Poultry as well as beef, hog, and mutton is discussed. There is a short history of meat through the ages, the meat industry before 1860 and the meat industry since 1860. There are discussions on the main functions of the meat packing industry, classes and grades of meat, meat inspection, preservation of meat, the manufacture of sausages and ready-to-serve meats, and price determination.
 
 Light gray with black title & cover art. Nice condition with mild cover wear and clean pages.