Dairy of the Farm (Cooking in America) - John Morton - Books - Applewood Books - 9781429012157 - July 25, 2008
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John Morton
Dairy of the Farm (Cooking in America)

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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.

Media Books     Paperback Book   (Book with soft cover and glued back)
Released July 25, 2008
ISBN13 9781429012157
Publishers Applewood Books
Pages 172
Dimensions 152 × 229 × 10 mm   ·   267 g
Language English  

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