Making Butter And Cheese

The Old Fashioned Way!

6 Books From The Masters Of Yesteryear

All On One CD!

1. Making Butter On The Farm Dept Of Agriculture 1916 (37 Pages)

"While on some farms excellent work is done and a choice article is made, which brings a fancy price, yet, through ignorance of correct methods of manufacture and of the demands of the market, and in many instances through carelessness, the great bulk of farm-made butter fails to bring the price it should, entailing a loss on the farmers of this Province which in the aggregate is enormous. It is for the benefit of this latter class that this bulletin is written, with the hope that some suggestions may be given and some ideas advanced which will serve to improve the methods of the dairyman and increase his profits."

2. Modern Methods Of Testing Milk And Milk Products Lucius Van Slyke 1907 (248 pages)

"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."

3. Cheese and Cheese Making by James Long and James Benson (150 pages)

"We have referred to a number of the varieties of cheese which are imported. Naturally, Cheddar stands at the head of the list as a British cheese. A pound of Cheddar is usually represented by about 10 Ibs. or a gallon of milk ; but the quantity of cheese made from a given quantity of milk depends upon the quality of the milk, and this varies both with the cow and with the month of the year."

4. Butter and Cheese By C W Walker Tisdale And Jean Jones 1920 (178 pages)

"The object of this short manual is to set before the reader, in language as free from technicalities as possible, a description of the production of butter and cheese.
The book embodies most of the points in the manufacture of both these articles of dietary, and it is to be hoped that it will prove of service both to the butter and cheesemaker as well as to the uninitiated for whom it is specially written."

5. Cheese Making: Cheddar, Swiss, Brick, Limburger, Edam, Cottage By John W. Decker 1910 (228 pages)

"It fell to the lot of the author of this book to make such a statement of cheese making. His first attempt was printed in 1893 under the title of "Cheddar Cheese Making." This first attempt met with an encouraging reception and was translated into the French language by Eniile Castel for the use of the Canadians in the Province of Quebec. A second and revised edition under the same name was printed in 1895. In 1900 the
book was again revised and the scope enlarged to include Swiss, Brick, Limburger, Edam and Cottage cheese, and the title changed to that of "Cheese Making."

6. Examination Of Milk And It's Derivatives, Cream, Butter And Cheese By J Alfred Wanklyn 1874 (128 pages)

"During the year 1871 I devoted much attention to the subject of milk-analysis, and, besides making many hundreds of analyses of milk purchased in different parts of London for the Milk Journal, was employed by Government in an investigation into the milk supplied to the Metropolitan Workhouses. I have likewise examined the milk supplied to the Hospitals in London."

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