Description - Dairy of the Farm by James J Long
Long and Morton's 1885 ""The Dairy of the Farm"" provided information specific to dairyman, including chapters on ""dairy statistics, ""on the food and choice and treatment of the cow, on milk, butter, cheese, and general management."" Originally published in England, the work describes dairying practices in the ""best English dairy districts"" and in ""foreign countries."" There are extensive descriptions of the manufacture and characteristics of a variety of dometically and internationally produced cheeses, including Emmenthaler, Camembert, and Cheddar, as well as directions for the most efficient production of butter and milk.
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Format: Paperback / softback
(229mm x 152mm x 10mm)
Publisher: Applewood Books
Country of Publication:
Book Reviews - Dairy of the Farm by James J Long