Dairy of the Farm

Overview

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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The dairy of the farm

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Overview

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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Product Details

  • ISBN-13: 9781429012157
  • Publisher: Applewood Books
  • Publication date: 7/1/2008
  • Series: Cooking in America Series
  • Pages: 172
  • Product dimensions: 6.00 (w) x 9.00 (h) x 0.39 (d)

Meet the Author

James Long, former editor of Campus Life magazine, has won numerous Evangelical Press Association awards for his writing. He has authored eight books, including Why is God Silent When We Need Him the Most? His work experience includes evangelism, youth work, and worship ministries.

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  • Anonymous

    Posted August 12, 2012

    STEVE TO CAL

    I MEANT LAST RESULT FIRST PAGE SORRY

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