Prairie Farmer, Vol. 56 - No. 5, February 2, 1884
One of the greatest banes to the proper enjoyment of country life is the almost constant use of salt meats. It is ham for breakfast, salty, oh, how salty! Then for dinner it is salt pork, boiled or fried. Then for supper a cold slice of ham, or boiled cold shoulder, varied a little by chipped dried beef, which is within itself a “piller of salt.” Then it is drink, drink, from morning to night without abatement.
Book Details
About This Edition
This PDFBooksWorld edition has been prepared for comfortable digital reading, with a clear layout and typography designed for modern screens. It can be read online and is available in supported digital formats.
Public Domain Information: Prairie Farmer, Vol. 56 - No. 5, February 2, 1884 is identified by us as a public-domain work in the United States based on its publication history and applicable copyright terms. Copyright status can differ between countries, so readers should consider the laws applicable to their location.
Read or Download
Read this edition online or choose a digital format for convenient reading on your preferred device. Registered users can download the available editions, while visitors can read the book online and log in to access the download options.
