For the hog killing, 1979 /
""The traditional neighborly work of killing a hog and preparing it as food for humans is either a fine art or a shameful mess. It requires knowledge, experience, skill, good sense, and sympathy," writes Wendell Berry in the essay portion of this book. In November 1979 as in years bef...
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| Other Authors: | , |
|---|---|
| Format: | Electronic eBook |
| Language: | English |
| Published: |
Lexington, Kentucky :
Fireside Industries Books, an imprint of the University Press of Kentucky,
[2019]
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| Subjects: | |
| Online Access: | CONNECT |
