Bibliography of Sources

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Grand, W. Joseph. (1896). Illustrated History of the Union Stockyards : a sketch-book of familiar faces and places at the yards : not forgetting reminiscences of theyards. Chicago: Thos. Knapp Ptg. & Bdg. Co.

Heller, B., & Co. (1908). Secrets of meat curing and sausage making : how to cure hams,shoulders, bacon, corned beef, etc., and how to make all kinds of sausage, etc.and comply with the pure food laws (2nd ed.). Chicago: B. Heller & Co.

Koch, Hermann. (1959). Die Fabrikation feiner Fleish- und Wurstwaren (14. Aufl., völlig neu bearb. unter Mitwirkung hervorragender in- und ausländischer Fachleute. ed.). Berlin: Allgemeinen Fleischer-Zeitung.

Kraig, Bruce, & Carroll, Patty. (2012). Man bites dog : hot dog culture in America. Lanham: AltaMira Press.

Sayer, George Jacob. (1913). Butchers', packers' and sausage makers' red book. New York, Chicago: Wolf, Sayer & Heller.

Swift, & Company. (1919). The Meat packing industry in America : an illustrated lecture. Chicago: Swift & Company.

Tolman, L. M., & International Correspondence, Schools. (1922). Packing-house industries. Scranton, PA.:  International Textbook Co.

Wilder, F. W., & Davis, David I. (1921). The modern packing house; a complete treatiseon the design, construction, equipment and operation of meat packing houses,according to present American practice, including methods of convertingby-products into commercial articles (New / revised, amplified and enlarged by David I. Davis. ed.). Chicago: Nickerson & Collins.