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 ...
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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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PLEASE NOTE, WE DO NOT SHIP TO DENMARK. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Please note we cannot offer an expedited shipping service from the UK.
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Seller's Description:
PLEASE NOTE, WE DO NOT SHIP TO DENMARK. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Please note we cannot offer an expedited shipping service from the UK.
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New. Trade paperback (US). Glued binding. 172 p. Cooking in America. In Stock. 100% Money Back Guarantee. Brand New, Perfect Condition, allow 4-14 business days for standard shipping. To Alaska, Hawaii, U.S. protectorate, P.O. box, and APO/FPO addresses allow 4-28 business days for Standard shipping. No expedited shipping. All orders placed with expedited shipping will be cancelled. Over 3, 000, 000 happy customers.
