JF Ptak Science Books Post 1780
I didn’t think that this could be a continuing post , but, well, here’s another quietly understatedly magnificent cover in the Fat series. (Post #100, on Fat Art, is perhaps the most-viewed of all posts made here.) This one, published in 1934 by the Department of Scientific Research of the Institute of American Meat Packers (Chicago, 59 East Van Buren street), has little or no fun in it once you get by the cover. It is 70 pages worth of scientifiana on lard (though the sub-chapter heading on page 31 is a delightful and probably never-to-be-repeated “With Five Lards”, following the sub-head on page 30 of “Using 44% of Each Fat”. The whole of it though is some pretty essential work on the use of lard and fat in shortening and the like; I’ll just stay with the cover.