Compartir
Poultry Fattening For Meat: A Guide to the Raising, Killing and Dressing of Chickens, Ducks, Geese and Turkeys (en Inglés)
Edward Brown
(Autor)
·
Createspace Independent Publishing Platform
· Tapa Blanda
Poultry Fattening For Meat: A Guide to the Raising, Killing and Dressing of Chickens, Ducks, Geese and Turkeys (en Inglés) - Chambers, Jackson ; Brown, Edward
$ 472.18
$ 786.97
Ahorras: $ 314.79
Elige la lista en la que quieres agregar tu producto o crea una nueva lista
✓ Producto agregado correctamente a la lista de deseos.
Ir a Mis Listas
Origen: Estados Unidos
(Costos de importación incluídos en el precio)
Se enviará desde nuestra bodega entre el
Viernes 21 de Junio y el
Jueves 04 de Julio.
Lo recibirás en cualquier lugar de México entre 1 y 3 días hábiles luego del envío.
Reseña del libro "Poultry Fattening For Meat: A Guide to the Raising, Killing and Dressing of Chickens, Ducks, Geese and Turkeys (en Inglés)"
This special re-print edition of Edward Brown's book "Poultry Fattening: A Guide to the Raising, Killing and Dressing of Chickens, Ducks, Geese and Turkeys" is a complete guide to poultry farming for eggs or meat. Written in 1895, this classic text contains information on how to raise poultry, including chickens, turkeys, ducks and geese for meat purposes. Chapters include Breeds and Crosses, Hatching and Rearing Chickens, Sheds and Pens, Fattening Fowls in England, Fattening Fowls in England, Killing and Shaping, Poussins and Broilers, Fattening Ducks, Fattening Geese, Fattening Turkeys and Guinea Fowl and more. This is a complete guide to raising poultry and waterfowl for meat purposes the old fashioned way. Note: This edition is a perfect facsimile of the original edition and is not set in a modern typeface. As a result, some type characters and images might suffer from slight imperfections or minor shadows in the page background.
