The Preservation of Fishery Products for Food- First (1889)

📚 Highlights:

Original 1899 edition of The Preservation of Fishery Products for Food by Charles H. Stevenson, extracted from the U.S. Fish Commission Bulletin for 1898 (pages 335–563, with Plates I to XLIII). Printed by the U.S. Government Printing Office (Washington, D.C.).

Stevenson, a key early figure in U.S. fisheries science, documents preservation methods for seafood products at the turn of the century. This technical volume explores salting, drying, chilling, canning, and storage—of interest to collectors in food science, aquaculture, and environmental history.

• Provenance: Deaccessioned from the Field Museum of Natural History Library (Chicago), with institutional stamp and handwritten catalog entry.
• Binding: Original navy blue cloth with gilt spine lettering
• Publisher: Government Printing Office (GPO), 1899
• Pages: 228 (pp. 335–563, complete)
• Plates: Includes I–XLIII (illustrated)