Related Books

The history of a great industry

Hand-book on cheese making

Cheese a short treatise on the manufacture of various kinds of domestic and foreign cheese, Cheddar, Dutch, Swiss, Italian, French, Limburger, Neufchatel, cream, cottage cheese, etc.

Cheese manual

• The science and practice of cheese-making : a treatise on the manufacture of American Cheddar cheese and other varieties, intended as a text-book for the use of dairy teachers and students in classroom and workroom : prepared also as a handbook and work of reference for the daily use of practical cheese-makers in cheese-factory operations
  Author(s): Van Slyke, Lucius L. ,  Publow, Charles Albert
• Modern methods of testing milk and milk products a handbook prepared for the use of dairy students, butter makers, cheese makers, producers of milk, operators in condenseries, managers of milk-shipping stations, milk inspectors, physicians, etc.
  Author(s): Van Slyke, Lucius L.
• Fancy cheese in America from the milk of cows, sheep and goats
  Author(s): Publow, Charles Albert

• Systematic pomology; treating of description, nomenclature, and classification of fruits
  Author(s): Waugh, F. A.
• Sweet potato culture. Giving full instructions from starting the plants to harvesting and storing the crop.
  Author(s): Fitz, James.
• The small fruit culturist
  Author(s): Fuller, Andrew S.