author

F. W. (Fred William) Wilder

1853–1906

A practical early-20th-century writer on the meatpacking industry, he is remembered for a detailed guide to how modern packing houses were designed and run. His surviving work offers a clear window into the industrial methods and business logic of its time.

1 Audiobook

The modern packing house : A complete treatise on the design, construction, equipment and operation of meat packing houses, according to present American praactice, including methods of converting by-products into commercial articles

The modern packing house : A complete treatise on the design, construction, equipment and operation of meat packing houses, according to present American praactice, including methods of converting by-products into commercial articles

by F. W. (Fred William) Wilder

About the author

Little biographical information is easy to confirm, but records for his published work identify him as F. W. (Fred William) Wilder (1853–1906). He is chiefly known for The Modern Packing House, a substantial technical book on the design, equipment, and operation of meatpacking plants.

The book was published as a hands-on industrial manual, covering topics such as plant layout, machinery, meat curing, sausage and lard production, and the use of by-products. Its focus is practical rather than literary, which makes Wilder notable as a specialist writer whose work documented an important part of American food manufacturing.

Catalog and archive records also suggest the book continued to circulate after his death, reflecting its value as a reference work. While not a widely documented public figure today, Wilder remains of interest to readers exploring the history of industry, food production, and applied technical writing.