MILK, CHEESE, AND BUTTER.
A Practical Handbook on their Properties and the Processes of their Production. Including a Chapter on Cream and the Methods of its Separation from Milk. By John Oliver, late Principal of the Western Dairy Institute, Berkeley. With Coloured Plates and 200 Illustrations. Crown 8vo, cloth
7/6
“An exhaustive and masterly production. It may be cordially recommended to all students and practitioners of dairy science.”—North British Agriculturist.
“We recommend this very comprehensive and carefully-written book to dairy-farmers and students of dairying. It is a distinct acquisition to the library of the agriculturist.”—Agricultural Gazette.