Project Page for 'Butchers', Packers' and Sausage Makers' Red Book [1913]'

Project StateIn Post-Processing
This project has been made available for smooth reading until Thursday, May 30, 2019. See below.
TitleButchers', Packers' and Sausage Makers' Red Book [1913]
AuthorSayer, George Jacob
LanguageEnglish with German
Project IDprojectID58968ee1a9171
Image SourceThe Internet Archive
Last Edit of Project InfoTuesday, December 12, 2017 at 01:07:29 AM   (Current Time: 03:24:06 AM)
Last State ChangeThursday, April 18, 2019 at 09:05:41 AM
Last Forum PostWednesday, April 4, 2018 at 03:26:22 AM
Instructions for Smooth Reading
160502: uploaded for SR (4 weeks)
2019-05-02 14:53 uploaded by harrylame
An short but unusual book in that it consists of a page of English recipes, a page of German recipes, and two pages of advertising; this sequence is then repeated for the whole book. The recipes are based on the products marketed by the book's publishers, and the advertisements are for their products too; still, the butchers, packers and sausage makers were (according to the book cover) expected to pay $5 for the book.

I have deliberately not corrected most of the errors in the German texts, but may still do so for the version that will be uploaded to PG. Feel free to comment on all of the English, German (and Polish) texts, or pick one: partial smooth reads are welcome. More time for smooth reading will be made available on request.

The peculiar character of the book may make it confusing to read the utf-8 version; the (illustrated) html, epub and kindle versions make it clearer where one language stops and the next begins, or where the text is interrupted by advertisements.

Thank you for smooth reading!

Smooth Reading

  • This project has been made available for Smooth Reading until Thursday, May 30, 2019.
  • Download zipped text for Smooth Reading (36 kb)
  • Please note that while unregistered guests are welcome to download texts for Smooth Reading, only registered volunteers are able to upload annotated texts. A registration link is available at the top of this page.