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Breeding, Rearing and Fattening Poultry
Breeding, Rearing and Fattening Poultry
Knygos.lt klubas Knygos.lt nariams
32,26 €
-30%
Įprastai
46,09 €
  • Išsiųsime per 12–18 d.d.
This special re-print edition of James Main's book "A Treatise on Breeding, Rearing and attening Poultry" is a complete guide to raising Poultry of all types, including Peafowl, Turkeys, Ducks, Geese, Guinea Fowl, Pheasants and even Swans. Written in 1850, this classic text on poultry contains all basics about how poultry were raised in the early 19th century. Of particular interest are old Continental methods of raising the most tender, tasty poultry possible, as well age old methods of preser…

Breeding, Rearing and Fattening Poultry (el. knyga) (skaityta knyga) | knygos.lt

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This special re-print edition of James Main's book "A Treatise on Breeding, Rearing and attening Poultry" is a complete guide to raising Poultry of all types, including Peafowl, Turkeys, Ducks, Geese, Guinea Fowl, Pheasants and even Swans. Written in 1850, this classic text on poultry contains all basics about how poultry were raised in the early 19th century. Of particular interest are old Continental methods of raising the most tender, tasty poultry possible, as well age old methods of preserving eggs. A truly fascinating read on poultry of all types. 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.

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This special re-print edition of James Main's book "A Treatise on Breeding, Rearing and attening Poultry" is a complete guide to raising Poultry of all types, including Peafowl, Turkeys, Ducks, Geese, Guinea Fowl, Pheasants and even Swans. Written in 1850, this classic text on poultry contains all basics about how poultry were raised in the early 19th century. Of particular interest are old Continental methods of raising the most tender, tasty poultry possible, as well age old methods of preserving eggs. A truly fascinating read on poultry of all types. 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.

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