American Meat And Its Influence Upon The Public Health (1910)

""American Meat And Its Influence Upon The Public Health"" is a book written by Albert Leffingwell in 1910. The book is a comprehensive study of the meat industry in the United States and its impact on public health. Leffingwell analyzes the various methods of meat production, from the raising of animals to the processing and distribution of meat products. He also examines the various health risks associated with consuming meat, including the transmission of diseases and the use of harmful additives and preservatives. The book provides a historical perspective on the meat industry in America, tracing its development from the early days of settlement to the modern era. Leffingwell's work is a valuable resource for anyone interested in the history of the meat industry and its impact on public health.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.