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[TERRETT, G. P.]. Instructions for the guidance of officers when examining fresh meat.

[London?]. [s.n.], [1910].
8vo. 37pp, [1]. With nine plates. Original publisher's blind-stamped navy buckram, lettered in gilt. Rubbed and marked. Numerous early inked ownership inscriptions (the majority struck-through) to recto of FFEP, recent ticket of Cook Books pasted to REP, scattered foxing.
An apparently unrecorded guide for the use of Accountant Officers of the Royal Navy in the examination of fresh meat tendered by contractors for the fleet under Admiralty contracts. The work is primarily based on the instruction given in the victualling course at Smithfield Market, London, covering the slaughter, butchery, and preservation, of cattle, sheep, and pigs.
£ 325.00 Antiquates Ref: 24381