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The Larder And Kitchen

I. THE MEAT-ROOM. - II. HANGING, TESTING AND PRESERVING PORK, ETC. III. MUTTON AND LAMB.IV. CALVES AND THEIR EDIBLE PARTS - V. BEEF ON THE FARM. - VI. THE KITCHEN. VII. THE FLOOR, WALLS AND FURNITURE. - VIII. CLEANLINESS INDISPENSABLE. IX. KITCHEN